Condiment Write-Off?

Yes, you read that correctly. Write-Off, not Write-Up.

Check out this post from a savvy tax lawyer which discusses whether or not the condiments Tim and I buy to try for the blog are tax-deductible!! Well, actually it just discusses this generally, but it's more fun if we think I actually asked the question.

Essentially the answer is no (boo-hiss), mostly because Tim and I don't make money off this blog (we do it for the love of the condiments MAN. not the money!), and even if we did, we would only be able to write off that portion of the condiment we used for blog-related purposes; any items left over for household use would not be deductible.

Can you really imagine that? Ok, let's see, I tested 1/12 of this bottle of ketchup, so I can write off 1/12 of the $3.69 I paid for it. Um. Yeah. No. As much as I'd love to make this blog and condiment taste-testing my full time career, my guess is that this is just a pipe dream.

There's still great ways to use all the extra condiments you're storing, however. Check out Greg's awesome ideas for "mining out" your fridge and putting those good leftovers to use. I especially dig his Frank's reference, because we all know its one of our faves!

Best Condiment List!

Check out this article for a list of some of the best condiments in the world!

There's several that I've had on there, and completely agree with. I don't know how I'd like without mayo (regardless of whether it's full fat or one of the several light versions) or Sriracha (and they're even better when put together - maybe we'll get Tim to list his full recipe). I also really love currywurst, although right now my fridge is stocked with a mild version, and I'd like to see if there's a spicy one available. Can't find currywurst near you? I pick mine up at a local German pub - Mr. Dunderbak's. Dunderbak's is a chain, so they may have one near you, but also try places like Cost Plus World Market - they carry it as well.

Cholula truly makes my top 5 list, and is fantastic (hot sauce that has a great taste). I also think fish sauce (and fresh ginger) makes most asian food taste better - a little will go a long way and make your food really pop!

I also completely agree that Heinz makes the best ketchup (YES KETCHUP NOT CATSUP) and won't stock anything else in the fridge (except the currywurst).

I do disagree with a few on there. I've never been able to stomach vegemite for example (sorry my South African friends) and while I think tahini has good uses (hummus, babaganoush), I'm not a fan of it on its own.

So what are your top 5 list? I'm sure mine varies from day to day, but right now I'll go with:
Frank's Hot Sauce
Cholula
Horseradish Mustard
Mayo
Peanut Sauce

A little V-day and Condiment connection!

So I know this is a little late, since Valentines Day (AND MY BDAY - HINT HINT) has since come and gone, but this is a pretty cute article about hot sauce and love that I thought everyone would enjoy:

Hot Sauce a Love - is there a Connection?

So what do you think? Does that delicious spicy hotness you get from Cholula or Franks hit you the same was as your significant other might? (No, I am not condoning hitting anyone). And what about those kids? Think their tastebuds are still in development, or do they have it right?

I believe that the rush I get from Tim is a lot like that delicious fire I feel from hot sauce, albeit Tim's rush is longer lasting. It's not like I can freebase hot sauce all day long to maintain that high. And those kids - well, I'm not sure if they have it right, but they're just so darn cute!

Niiiiice Package

It seems that this is how they do condiment packets in Australia. I feel like Dave is holding out on me. How sweet is that design?

CELEBRITY CONDIMENT SEX SCANDLE!

I have a guilty pleasure beyond the world of condiments. Rumors and gossip. I think I'm not alone in the thrill of learning what goes on behind closed doors. When the rumor centers on the eccentricities of the rich and the famous what could be better? I'll tell you what could better - pairing a celebrity’s kink with bizarre condiment usage.

This one involves an unnamed actor of TV and movies who is not a lead but is often cast as a love interest to the leading lady. Another clue to the identity of subject of this rumor is that this fellah has a famous girl friend. Rumor going around is that the actor has been cheating on his significant other. Same old, same old right? Not so fast. It would seem that our intrepid thespian is never without his backpack containing a jar of mayonnaise. He requires that his partners slather him with the condiment. One can assume that there is something about the stable emulsion of egg and oil that gets him hot.

Source

Heinz Going to Play Hide the Pickle

Reuters reports that Heinz is taking the pickle out of their logo.

So what are they going to find to replace the pickle on their ketchup products?  Oh what in god's name can replace such a natural marrage of pickle and ketchup? Oh right...a tomato! Whew! Look for Heinz to pull its pickle sometime this year. 

Creator of Sabrett's Prepared Onions Dies

Alan Geisler, the creator of the red-onion sauce many New Yorkers love on their hot dogs, has died. He was 78 years old. 

Unfortunately it seems being born in the Mid-West has somehow kept me unaware of Mr. Geisler's creation. In searching out some info regarding what a red-onion sauce I've found that its a patented mix of onions, tomato paste and olive oil and that its sold as Sabrett's Prepared Onions. 

While the New York Post's states the recipe is patented I was able to search out what someone considers a reasonable recreation of the sauce. From YAHOO! Answers: 

1 1/2 teaspoons olive oil 

1 medium onion, sliced thin and chopped 

4 cups water 

2 tablespoons tomato paste 

2 teaspoons corn syrup 

1 teaspoon cornstarch 

1/2 teaspoon salt 

1/4 teaspoon crushed red pepper flakes 

1/4 cup vinegar 

1. Heat the oil in a large saucepan over medium heat. 

2. Sauté sliced onion in the oil for 5 minutes, until onions are 

soft but not brown. 

3. Add water, tomato paste, corn syrup, cornstarch, salt, and red 

pepper flakes, and stir. 

4. Bring mixture to a boil, then reduce heat and simmer for 45 

minutes. Add vinegar. Continue to simmer for an additional 30 to 45 

minutes or until most of the liquid has reduced and the sauce is 

thick. 

Makes about 1 cup. 

The author also suggests doubling the recipe due to the time it takes to create the sauce. I'd say to double it cause it sounds great and I can't imagine that one cup would be enough. 

Thanks Mr. Geisler for your contributions to the world of condiments!