Posts Tagged ‘condiments’

D.I.Y: Sichuan Chili Oil

 

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Toronto is blessed with dozens and dozens of Chinese restaurants, and in almost all of them you will find that indispensable condiment, Sichuan chili oil. The recipes may vary slightly from restaurant to restaurant, as each establishment will have its own, treasured recipe, but the heat, aroma and flavour are unmistakable; so good that you might want to sneak some home! No need for that, though. Why not make your own? Continue »



In Praise of Green Tomatoes

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A red bell pepper is simply a green pepper that has ripened. But there is a big taste difference, and there are those that love red peppers but blanch at the thought of eating a green pepper. It’s kind of the same with tomatoes; a hard, green tomato is simply an unripe tomato, but what a difference in taste and culinary applications! And there are those among us that look forward to green tomatoes almost as much as their vine-ripened brethren, plucking them from the vine as soon as they get a hankering for a dish of fried green tomatoes or a batch of green tomato chow-chow. Continue »



The Condiments Aisle: Mayonnaise

Nothing says summer like the barbeque. Grilling hamburgers and hotdogs is almost a national obsession. With so much effort put into a secret hamburger recipe, or the care we all take in grilling the perfect hot dog, it is a wonder that we settle for second best when it comes to doctoring our them up on the bun. Continue »