Saturday 6: Condiments

Saturday 6: Condiments
Hosted by Patrick's Place

1. You order a plate of wings: what’s your first choice: mild, hot, inferno or teriyaki? I order them as mild or as bland as I can get them. I don't like spicy food.

2. Which makes the best base for barbecue sauce: mustard, vinegar or ketchup? I think the best barbecue base is ketchup.

3. If you could learn the eleven herbs and spices used in Kentucky Fried Chicken, how likely would you be to attempt to make it yourself? Why? I would not make it myself. I don't like the taste of KFC that much.

4. Take the quiz: Which condiment are you?

You Are Mayonnaise

You tend to be a very quiet, introverted person. You're happy to sit back and let stronger personalities shine. You value loyalty and harmony. You try to bring people together. Your taste in food leans toward simple comfort foods. You love holiday meals as well as old school favorites like mac and cheese. You get along with mustard and ketchup personalities. You have an unlikely alliance with hot sauce personalities.

What Condiment Are You?

You're happy to sit back and let stronger personalities shine.
You value loyalty and harmony. You try to bring people together.
Your taste in food leans toward simple comfort foods.
You love holiday meals as well as old school favorites like mac and cheese.
You get along with mustard and ketchup personalities. You have an unlikely alliance with hot sauce personalities.

What Condiment Are You?

5. Of the condiments currently in your refrigerator, which would you say you have used the least in the last year? I have used horseradish and Worcestershire sauce the least because I don't like them all that much.

6. After months of unsuccessful attempts, you finally get the recipe for a food you enjoy. When making it for the first time yourself, you discover an individual ingredient that you hate in everything else. Would you still make the dish with that ingredient, or would you try it without? I would still use the ingedient in the dish but I would also make it without so that I can taste to two dishes and see which taste best. If the dish with the ingreedient in it tastes good then I will continue to use it.