Ketchup...ketchup...

[thome]

Stop trying to derail my motherfucking thread. If you don't want to talk about condiments, then G.T.F.O.

Thanks, I needed that .

[LoungeMachine]

The best one for home made fries [I prefer polenta fries at home as opposed to spuds...]

Is a nice roasted garlic Aioli made with fresh mayo, roasted garlic, fresh squeezed lemon juice, and dijon mustard.



Serve with a nice IPA

[chefcraig]

The best one for home made fries [I prefer polenta fries at home as opposed to spuds...]

Is a nice roasted garlic Aioli made with fresh mayo, roasted garlic, fresh squeezed lemon juice, and dijon mustard.

Serve with a nice IPA

Rather than regular dijon, lately I've been using whole grain varieties for recipes requiring mustard. It adds not only a terrific extra bit of bite to the taste, but the overall texture is really appealing to the eye.

[MAX]

Try putting a bit of safron in your aoilis. So good. Or (this rocks on burgers) blackened redfish magic. Gives it that killer cajun taste.

[sadaist]

95% of the time, it has to be no sauce at all. 5% of the time, I can go for like a cognac peppercorn sauce, or a burgundy sauce, or that yellow french sauce I can never remember the name of.

But anything else - A1, au jus, worshester, it's all bullshit. It's for fucking dumbasses and lowlifes.

You got to take that fucking steak nude, like it was meant to be.

Totally agree. Blood is a steaks natural sauce. Maybe a bit of butter melting on top as it's on the grill and a salt/pepper rub. But I like the taste of steak...I don't want any sauce to take away from that. Except as you said, about 5% of the time.

And it's Hollandaise sauce. That's what you were thinking of. It's really good if done right to have a dab of it on a steak.

But hey, I'd rather have a date slather sauce on a steak than order some dainty salad. Carnivores FTW!

[sadaist]

I pretty much agree, but there is something to be said for the way Ruth Criss serves that beautiful ribeye with a thin drizzle of drawn butter.

Dude...that butter is anything but a "drizzle". That's why it comes with a defibrillator.

[thome]

Try putting a bit of safron in your aoilis. So good. Or (this rocks on burgers) blackened redfish magic. Gives it that killer cajun taste.

I have seen Safron once, held it in my hand, someone was cooking a beef stew that called for safron supposedly the worlds most expensive spice.

I really couldn't tell what flavor it emparted to the dish.

Someday, I wouldn't mind trying something else with it in it to find a more distinct flavor that I can relate too.

I know it is called for in a bouliabaise, but I have never had a true bouliabaise (sp) I know there is a 12 seafood item theory or some # that makes it a true bouliabaise.

People argue about the true ingredients of the main dish items,

I have had many Chipinos wich is a lesser ingredient copy of the bouliabaise .

Some call it fishemans stew that has a tomato base.

I can eat that all day long.

[chefcraig]

Dude...that butter is anything but a "drizzle". That's why it comes with a defibrillator.

Which is why I take the precaution of requesting it served that way. Otherwise, they serve the steak with what appears to be a coffee can's worth of it oozing all over the plate.

[GAR]

I think it's amazing that I can put a whole post about my distrust of the Kerry, Gore, Democratic, Liberal, Socialist, and what a bunch of useless liars they all are.......and get no sh!t at all...??

There is such a thing as the uncuntested universal truth such as how the importance of catsup versus the unimportance of puppets like Obama.

[thome]

I remember a scene from some movie where this guy when in this town I believe Morocco, he would travel for this, I cannot remember the movie ? I think the 1930's black and white Nior film possibly Bogart ... could have been a Sam Spade film...?

I saw it on a little TV when I was 5 or 6 can't remember sh!t...all a blur , but remember the scene was integral to the movie all the rest of the movie was before and after this meal without the meal the film was junk; with the meal and the reasons it gave it was the binding part of the screen play.

I believe the meal actually never took place, it was simply a discussion about the why and when ...?

All My life I have wanted the truth about bouillabaisse everytime I order Cioppino I want bouillabaisse everytime I think of Fish Soup I want to travel to wherever this meal was and have what it is/as it is supposed to be.

But, much like that super decoder ring, I could never get from the gumball machine, I am content with not fullfilling every dream .

[diamondsgirl]

It's basically just ketchup and mayo mixed together. Sometimes other stuff is addrd but the ones who invented it (Arctic Circle) just use the two combined me thinks?

Theres a little sumpthin else, me thinks, lol. Horseradish, maybe? it had a kick to it.

Burger King offers a "zesty" sauce to go with their onion rings that is yummy. I sometimes ask for it with my fries.

I know, I'm a maniac.

[ZahZoo]

Is that what it is?

Weird cos I absolutely love mayo and (as both Dr. Love and Ally Kat can attest) LOVE dill pickle juice!!!

However, I think Miracle Whip is abominally vile!!!

Hellmann's all the way... I think they use the name Best Foods on the west coast. Same stuff... no idea why they use a different name.

[sadaist]

Burger King offers a "zesty" sauce to go with their onion rings that is yummy. I sometimes ask for it with my fries.

I know, I'm a maniac.

Ah hell, I forgot about onion rings. I do like ketchup on those.

[Nickdfresh]

Is that what it is?

Weird cos I absolutely love mayo and (as both Dr. Love and Ally Kat can attest) LOVE dill pickle juice!!!

However, I think Miracle Whip is abominally vile!!!

I almost prefer mayo over ketchup on fries. But yes, it looks disgusting, and probably isn't all that great for you. I don't eat fries that often anyways...

And Miracle Whip is synthetic jiz that is scientifically proven to cause impotence and lower one's IQ...

[Blackflag]

And it's Hollandaise sauce. That's what you were thinking of. It's really good if done right to have a dab of it on a steak.

Are you sure it's not "bernaise?" That just popped into my head.