Condiments, Sauces, and Storage

[d-d-d-dAz]

33 minutes ago, Hannibal Scorch said:

Yeah, I am sorry but the Supermarket location thing doesn't work. They have storage instructions. Thats not guidence, thats the rule. If its not open, cupboard. Once opened, fridge. And all you sissy's crying "I don't like cold sauce", get it out of the fridge 10 minutes before you need to. Simple.

Marmite, cupboard always cupboard. 

Scorchers knows. This is 100% right. Anyone that finds a word of fault with this post is clearly a deviant.

Also, just a general point, most condiments are pointless.

Thanks for listening.

[Lion_of_the_Midlands]

4 minutes ago, d-d-d-dAz said:

most condiments are pointless.

[FLips]

I haven't read instructions on a bottle since long poos before mobile phones were a thing.

[d-d-d-dAz]

4 minutes ago, Lion_of_the_Midlands said:

I'm not a dipper, Lionel. I don't know what to tell you.

I'll have some gravy on my roast dinner, and I'm not necessarily against the wetness of a curry or whatever. But little plops of mustard or mayo or ketchup for chips or steak or whatever? Have a day off.

Too much admin if anything. I'd say generally, I prefer dryer food but can handle food where wetness is it's natural or designed state. But added, superfluous wetness? It's not for me.

Lad at work brought a bit of cottage pie in for his lunch, and had brown sauce and mayo with it. The fuck is that?

Edited Friday at 03:44 PM by d-d-d-dAz

[JLM]

One freeze dried nutrition cube please. Original flavour if you have it. 

[Hannibal Scorch]

19 minutes ago, d-d-d-dAz said:

Scorchers knows. This is 100% right. Anyone that finds a word of fault with this post is clearly a deviant.

Also, just a general point, most condiments are pointless.

Thanks for listening.

How can a reply start so right and end so wrong?

[Lion_of_the_Midlands]

3 minutes ago, d-d-d-dAz said:

I'm not a dipper, Lionel. I don't know what to tell you.

I'll have some gravy on my roast dinner, and I'm not necessarily against the wetness of a curry or whatever. But little plops of mustard or mayo or ketchup for chips or steak or whatever? Have a day off.

Too much admin if anything. I'd say generally, I prefer dryer food but can handle food where wetness is it's natural or designed state. But added, superfluous wetness? It's not for me.

Lad at work brought a bit of cottage pie in for his lunch, and had brown sauce and mayo with it. The fuck is that?

You sound like my older half brother Dazzler. Virtually nothing wet on that man's dinner at any point. He has said in the past that if there was a pill he could take instead of eating he would. To be fair to him his mum was an awful cook who could burn water and his wife wasn't much better. I've seen him eat pasta with cheese slices on and they were the only two things on the plate, and he cooked the pasta by putting it in cold water then heating it up. 

Mayo and brown sauce on cottage pie though, I'm with you, fuck that. 

When it comes to mayo though I'd halve to say I very very rarely eat it in its natural form. I'd 99.99% of the time I'd mix it with something to give it better flavour. 

[SuperBacon]

34 minutes ago, d-d-d-dAz said:

Too much admin if anything. I'd say generally, I prefer dryer food but can handle food where wetness is it's natural or designed state. But added, superfluous wetness? It's not for me.

What the fuck are you on about?

[DavidB6937]

I never want to hear the phrase "superfluous wetness" ever again.

[d-d-d-dAz]

7 minutes ago, SuperBacon said:

What the fuck are you on about?

It's pretty clear. Superfluous wetness.

A curry? I get it. Designed to be wet. Fine. 

Gravy on a roast dinner? Absolutely. Get it.

Ketchup or brown sauce on a bacon sandwich? No thanks. Ketchup or mayo to dip chips in? I'm out.

So I guess condiments I'm against, as opposed to sauces. I'm happy with curries and pasta sauces or whatever. But any sort of extra, superfluous wettening of food I'm sort of indifferent too.

That's what the fuck I'm talking about, Bacon.

*edit* Sorry @DavidB6937 - id already hit post..

Edited Friday at 04:26 PM by d-d-d-dAz

[SuperBacon]

20 hours ago, Devon Malcolm said:

I can't lie, the last couple of pages have been hard to read. Some absolute animals on this board.

 

[FLips]

Is adding butter to a sarnie superfluous wetness? If so, are your bacon sarnies just bacon on plain bread?

[wordsfromlee]

I'm genuinely baffled that there are people here who think that jars of pickled food belong in the fridge.

Pickled! The whole point of pickling is to preserve it.

Also, condiments that have been sitting on a supermarket shelf for weeks aren't going to suddenly go mouldy after 3 days once you've bought it. Grown up.

1 minute ago, d-d-d-dAz said:

Gravy on a roast dinner? Absolutely. Get it.

Ketchup or brown sauce on a bacon sandwich? No thanks. Ketchup or mayo to dip chips in? I'm out.

Why does ketchup and brown sauce get classed as superfluous wetness, but gravy doesn't? You add both to the food.

[DavidB6937]

3 minutes ago, d-d-d-dAz said:

*edit* Sorry @DavidB6937 - id already hit post..

It's fine. At least we know what your next name change will be 🙂

[d-d-d-dAz]

10 minutes ago, wordsfromlee said:

 

Why does ketchup and brown sauce get classed as superfluous wetness, but gravy doesn't? You add both to the food.

It's a good point, and one I don't have a real answer for.

I guess it's because I'm buttering my sandwiches, and that's providing the required wetness.

Everything else on top just feels a bit showy. Gravy is solving a problem, ketchup and brown sauce just seem to be an optional extra.

Also, @DavidB6937 - my next name change? I've had my stuttering name on here since 2003 I think, despite it no longer being befitting of a man of my age. I'd maybe consider a UKFF supergroup, called Superfluous Wetness.

@FLips - no, and I think this is my issue however weird it is. The butter is meeting my wetness needs. Probably the same thought with chips, if I've got some vinegar splashing about, I don't need extras.

Edited Friday at 04:38 PM by d-d-d-dAz