07-27-2006, 04:13 PM
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#1 | | Senior Member
Join Date: Nov 2002 Location: New Jersey
Posts: 5,070
| Periodic Table of Condiments
Colorful but hard-to-read version: http://offthebroiler.wordpress.com/2...of-condiments/
Easier-to-read black-and-white version: http://www.backtable.org/~blade/fnord/condiments.html
One of the disclaimers is:
We <http://www.backtable.org/%7Eblade/fnord/we.html> do not guarantee that any of the above information is in any way accurate. For instance, it was pointed out recently that vegemite is unfit for human consumption upon opening. (We http://www.backtable.org/%7Eblade/fnord/we.html> agree - it's vile stuff). However, tests show it is an effective form of reactor shielding.
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"In theory, theory and practice are the same, but in practice, theory and practice are different."
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07-27-2006, 06:30 PM
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#2 | | Senior Member
Join Date: May 2003 Location: UK
Posts: 1,565
| That's great! I'm going to send the link to my Dad - he was a chemistry teacher so he'll love it.
Mendeleyev may however be rotating gently in his grave... 
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Louweasel
"I grew up in Europe, where the history comes from" [Eddie Izzard]
"she might not look like much, kid, but she's got it where it counts"
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07-27-2006, 07:20 PM
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#3 | | Senior Member
Join Date: Nov 2002 Location: New Jersey
Posts: 5,070
| I just hope Dad didn't leave the experiments in the fridge! Glad you liked it.
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"In theory, theory and practice are the same, but in practice, theory and practice are different."
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07-28-2006, 04:20 AM
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#4 | | Moderator
Join Date: Feb 2005 Location: Austin, TX
Posts: 10,151
| Which of them constitute the noble gasses? Also, that double row at the bottom of mostly artificial elements is missing. | |
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07-28-2006, 09:59 AM
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#5 | | Senior Member
Join Date: Nov 2002 Location: New Jersey
Posts: 5,070
| I think some of them contribute toignoble gasses!
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"In theory, theory and practice are the same, but in practice, theory and practice are different."
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07-28-2006, 12:40 PM
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#6 | | Super Shoebie
Join Date: Oct 2005 Location: VA
Posts: 1,083
| Hahahahaha! I'm going to post this at work! Beautiful! | |
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07-28-2006, 02:46 PM
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#7 | | Senior Member
Join Date: Mar 2006 Location: Wherever I am.
Posts: 516
| As a former culinary arts major I object to the statement that Hollindase goes bad in one day.
The stuff starts going bad the second it is made. 
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"When your opponent fears you, then's the moment when you give the fear its own rein, give it the time to work on him. Let it become terror. The terrified man fights himself. Eventually he attacks in desperation. That is the most dangerous moment, but the terrified man can be trusted usually to make a fatal mistake. You are being trained here to detect these mistakes and use them."
-Frank Herbert, Dune | |
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07-28-2006, 03:24 PM
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#8 | | Senior Member
Join Date: Apr 2005 Location: Cougar Country
Posts: 8,880
| I agree... it should be used fresh....
I also recommend to you ladies do not marry a man that knows how to make a proper hollandaise sauce.
This sounds like a wonderful idea, but it is not! I gained a ton of weight being feed Eggs Benedict in bed on Sunday mornings…. Who knew such an indulgence would end up on my hips so quickly??? Edit…. If you must marry a man who make you Eggs Benny while you lazily lie in bed on Sunday mornings… ensure that you comes up with a suitable activity for you to wear off your breakfast afterwards. 
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07-28-2006, 04:10 PM
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#9 | | Super Shoebie
Join Date: Oct 2005 Location: VA
Posts: 1,083
| Quote: |
Originally Posted by Angwilwileth As a former culinary arts major I object to the statement that Hollindase goes bad in one day.
The stuff starts going bad the second it is made. | Well....this depends on what your definition of the word 'bad' is. If you mean you might die after you eat it, then I'd say a day is about right. When I was an apprentice we used to have a contest everyday when we came back in to work to see how the hollandaise held up from the day before (as it was usually squirreled away under the plating station). The point of pride being if it hadn't broken (seperated) over night, but we never tried to eat it. Raw eggs, left at room temperature, with the current levels of salmonella in the poultry business = colorful trip to the ER. | |
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07-28-2006, 06:11 PM
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#10 | | Senior Member
Join Date: Nov 2002 Location: New Jersey
Posts: 5,070
| If your chefs are named Sal, Mo 'n Ella, it's time to leave in a hurry!
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07-28-2006, 06:29 PM
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#11 | | Curmudgeon-in-Chief
Join Date: Jul 2001 Location: Somewhere in your nightmares!
Posts: 23,475
| I dispute that several of those are condiments. Sauces and dressings are not condiments. I demand evidence before I will accept the contrary position!
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07-28-2006, 08:36 PM
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#12 | | Super Shoebie
Join Date: Oct 2005 Location: VA
Posts: 1,083
| Quote: |
Originally Posted by Inquartata I dispute that several of those are condiments. Sauces and dressings are not condiments. I demand evidence before I will accept the contrary position! | http://www.askoxford.com/concise_oed/condiment?view=uk
condiment
• noun a seasoning or relish for food, such as salt or mustard.
— ORIGIN Latin condimentum, from condire ‘to pickle’.
NAM PLA (NAHM-PLAH) - Popular in Thailand, this is a salty, fermented
fish sauce, made with anchovies, with an extremely strong odour. Also
known as nuoc nam in Vietnam and shottsuru in Japan, it is used as a
condiment.
KETCHUP - Also called catsup. Today, ketchup is mostly tomato-based
condiment or sauce, but numerous other versions, such as mushroom or
fruit-based ketchups, exist, too. Vinegar, spices and sugar are often
present in the ingredient lists. According to the OED, both ketchup and
catsup are English variant spellings of the Chinese (Amoy dialect)
'keochiap' or 'ke-tsiap', 'brine of pickled fish or shellfish'. | |
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07-29-2006, 01:43 PM
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#13 | | Curmudgeon-in-Chief
Join Date: Jul 2001 Location: Somewhere in your nightmares!
Posts: 23,475
| Salt and mustard are condiments, as your defintion confirms. Pepper is a condiment. Complex sauces may contain condiments, but are not themselves condiments.
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07-29-2006, 02:41 PM
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#14 | | Super Shoebie
Join Date: Oct 2005 Location: VA
Posts: 1,083
| sauce
• noun 1 thick liquid served with food to add moistness and flavour. 2 N. Amer. stewed fruit, especially apples. 3 informal, chiefly Brit. impertinence.
• verb 1 (usu. be sauced) season with a sauce. 2 make more interesting and exciting. 3 informal be impudent to.
— PHRASES what’s sauce for the goose is sauce for the gander proverb what is appropriate in one case is also appropriate in the other case in question.
— ORIGIN Old French, from Latin salsus ‘salted’.
I've highlighted the pertinent definition...
Common usage has it that a condiment is something you put on food to enhance it's flavor and that USED to mean something pickled b/c you didn't have refrigeration, NOW that idea has been broadened a bit. I'm not saying all sauces are condiments, but that there are sauces used as condiments. Also, classically speaking, mayonnaise/Hollandaise are sauces and are often considered part of Escoffier's Mother Sauces: all used as the basis for an almost infinite variety of other sauces. | |
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