You may be noticing that I have something of a love-meh relationship with the New York Times and their approach to food. There was my indignation over Mark Bittman’s hatred of pie, and my lust to improve their cucumber kimchi. Most of the time, I kind of just ignore them, until someone else brings them to my attention.
Today, my attention was drawn by a post over at The Kitchn, discussing the recommendation that we should stop buying condiments and start making all our own. And you can guess how I feel about any recommendation that we make more things at home! (in case you can’t: I am for it, enthusiastically.)
Up there in the photo you can see the two condiments we make most often here at Chez Grumpy Pie – pickled jalapenos and kimchi. It doesn’t seem fair to call either of them a condiment, though, considering that we pretty much just eat them straight from the jar more often than we put them on another food item.
I have to admit, we don’t keep mayonnaise in the house (nobody here likes it, why bother?), and it’s one that I happily make as we need it (maybe once a year), but I’ve never considered making my own mustard or steak sauce. I thought about making barbecue sauce once, but decided that it wasn’t worth the time investment.
What about you? Do you make condiments? Why not? (also, I love the article directly below the condiments question. It entirely explains my feelings about both sandwiches and salads!)