Periodic Table of Condiments

[jeff]

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.

[Louweasel]

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...

[jeff]

I just hope Dad didn't leave the experiments in the fridge! Glad you liked it.

[KD5MDK]

Which of them constitute the noble gasses? Also, that double row at the bottom of mostly artificial elements is missing.

[jeff]

I think some of them contribute toignoble gasses!

[chefencer]

Hahahahaha! I'm going to post this at work! Beautiful!

[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.

[Fencergrl]

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.

[chefencer]

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.

[jeff]

If your chefs are named Sal, Mo 'n Ella, it's time to leave in a hurry!

[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!

[chefencer]

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'.

[Inquartata]

Salt and mustard are condiments, as your defintion confirms. Pepper is a condiment. Complex sauces may contain condiments, but are not themselves condiments.

[chefencer]

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.