Word: condiments
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Dates: during 1991-1991
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...talking serious vinegar now, the familiar sour wine (a literal translation of the French vin aigre) that has become the condiment of the hour -- and not just to sprinkle on salads or pickle veggies. As diet-conscious customers shun butter and cream, top toques at grand-luxe restaurants increasingly use it to give low-cal piquancy to their creations. At Manhattan's Montrachet, chef Debra Ponzek uses champagne vinegar as a basis for lemongrass sauce and dollops cider vinegar into a ginger sauce for roast duck...
Would Americans prefer ketchup to be thicker? If the majority say yes, the FDA's ketchup standards will be adjusted to mandate a thicker consistency for the condiment. Cries of thanks will no doubt be heard across the nation...