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The journey of becoming a better cook

Condiments 
 
Jan. 11, 2013 4:41 am 
Updated: Jan. 19, 2013 10:56 am
How many condiments can one refrigerator hold? I have EVERY condiment known to man kind in there. Everytime I buy on I pray that it doesn't say "refrigerate after opening". Is it ncessary to have mayo and Miracle Whip? This is no joke, 17 different salad dressings.  Mustards 3, marinates 4, asian bottles 5, pickles and relishes 6, and so on. Only one ketsup though, Heinz. Thank goodness opened vinegars and wine don't have be be refrigerated  ( I hope) because my cabinets are full of those too. Not to mention all the unopen condiments. Every once in a while I go through them to make sure the refrigerated ones have no expired but of coarse I am replacing it with another one. I hope one day I can find a recipe that calls for coniments galore. Maybe I should make this my New Years resolution. Use up all the condiments in the frig. Wish me luck.  
 
Comments
Jan. 11, 2013 4:47 am
Maybe your New Years resolution should be that you will, henceforth, only use condiments which you yourself have made in your kitchen. Homemade, home fermented catsup or ketchup, is great tasting and very healthy, full of probiotics.
 
soupy 
Jan. 11, 2013 5:20 am
Doc I looked up a recipe like you said and I found this one.http://nourishedkitchen.com/homemade-ketchup/ I will try it some time
 
Jan. 11, 2013 7:10 am
I was going to put that website in my comment, but I got lazy. Jenny has a great food blog, and I have made a few of her ferment recipes, like hot sauce, fermented green beans and sour pickles. She's a wealth of information and a really lovely person.
 
Jan. 11, 2013 2:38 pm
You know, when I had to designate a shelf to hold all the different mustards for the family, I thought we had reached our condiment threshold. We too, have many different condiments but eventually I find we do need them all for one thing or the other.
 
Jan. 11, 2013 2:42 pm
I checked my fridge.3 different mustards,and a whole bunch of others.Thanks for the blog soupy,will make take a good look before i go shopping again.
 
Jan. 13, 2013 10:20 pm
I cleaned my cupboard yesterday...we have 26 bottles of different bbq sauces. I seperated our cans/jars/boxes along ethnic lines, but then had to seperate the bbq sauce section by region! Guess it's time to cook some more Q and work through some of those bottles :)
 
Jan. 16, 2013 7:58 pm
I don't make my own ketchup. However, I do make my own marinades, & very often I use a salad dressing, like Italian, Mediterranean, Balsamic, & occasionally a Raspberry vinegarette. I find I only need 2 mustards, except when my grandkids are coming to spend a weekend (they like regular French's yellow mustard). I keep some good creamy Dijon & my fave is Inglehoff's Stone Ground mustard. Both are great for honey mustard sauce, or homemade dressings. I only "buy) bbq sauce if I need it & don't have time to make my own. Rachel Ray on the Food Network has a "great" recipe & simple for a wonderful bbq sauce. I use that & make it myself. When I make it, I make extra, because it's so good you can eat it with a spoon. From time to time I buy a good hot pepper jelly, or champagne jelly, which is great spooned over an 8 oz. block of cream cheese & served with crackers as an appetizer & very quick & simple. My problem is my friends give me gift baskets at Christmas & my BD full of fancy mustards, honeys, spreads, etc. I make every effort to use them, but after a year or so, I donate them to a shelter. They use things very quickly, so as long as it is not "expired", I will pass it along if I have not needed it in a year.
 
Clover 
Jan. 19, 2013 10:56 am
I have 3 mustards, 2 salsas, 5 dressings plus the Miracle Whip, 2 BBQ sauces, soy and teriyaki, 4 kinds of pickle and some pepperoncini - from memory. I don't mind using a different type of mustard than a recipe calls for, but even so, I end up with a refrigerator full of them. Sometimes I make an effort to use up a particular jar just to get the space back.
 
 
 
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soupy

Member Since
Nov. 2008

Cooking Level
Intermediate

Cooking Interests
Baking, Slow Cooking, Asian, Mexican, Italian, Vegetarian, Dessert, Quick & Easy

Hobbies
Quilting, Sewing, Gardening, Hiking/Camping, Camping, Boating

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About Me
I like to try to create new recipes for cooking and baking contest. I am a certified dialysis technician I am married to a great guy who is my best friend. We have a camp in Newport Maine and we enjoy spending as much time there as possible.
My favorite things to cook
I like to cook or bake most anything except fish. I am not great at all recipes but the best things I make are soups and stews. I like to try new things. I love to read everyones reviews because it helps me to avoid some of the mistakes they have made.
My favorite family cooking traditions
Every Thanksgiving we spend at my sister-in-laws house. We always bring a ham and some kind of appetizer. This year they invited my dad to go with us.He would have been alone due to my passing two monthes earlier and my sister traveling to see her son. He had a great time and will come from now on.
My cooking triumphs
My triumph is that I have finally aloud my husband to cook in the kitchen. I am always afraid of what he would make for us to eat. Turns out he is a pretty good cook and we have a great time cooking together.
My cooking tragedies
My bread making never seems to come out right. Usually come out very hard and doesn't rise. I hope to conquer this some day.
 
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