Yesss! And I suspect no carbs ( the condiment, not the spaghetti). ! I’m making nicoise salad tonight, and that would be nice to have. I think I saw some at
but I don’t see it now. Darn!
@Respectfully_Declined , I can’t usually find Duke’s locally, essential for my tomato season, and a surprisingly good deal from Saur, with amazing customer service. Someone once stole my mayo from the box in transit and they caught and replaced it.
Ha, your post answered the question before I could ask it - thanks! Just ran out of my special order Dukes 2 pack, and need to get more on order. Recalled you mentioned a place with good pricing, and voila, you mentioned it! Will get an order placed with Saurs; LOVE Dukes, most especially in recipes. Best Foods good, but second place. Will pick up Kewpies next time at the wonderful, and huge Korean market nearby.
I spelled it wrong… Sauer
Duck fat spray? Hello there!
Those bastards!
Dont forget to give a MSG report…pls. 
Most definitely will @Respectfully_Declined!
I bought my first bottle from Amazon at $23/bottle. Loved it, so I googled. At the Italian store in Va, which is 75 minutes away , still cost $22.00. Then, I stumbled unto this Italian Internet store. Bellaitaliafood.com. It only cost $11.00 and change plus shipping which is free if one orders $79.99. I wanted to order 12 bottles as I thought it would be a nice gift. However, although the manufacturer claims it is good for more than a year , Bella Italia advised me not to order beyond the expirations date stamped on the bottle.which at that time was Dec 2021. So, I only ordered 7 bottles .I do not regret ordering that many bottles as I use a lot of it, diluting it with EVOO often 1:3 ( 1Colatura). I use anchovy every time I cook shrimp and would drizzle this when serving as well. Just want to inform you that the same company also manufactures another bottle that is taller but this is the nicer container. I keep left over in used container , add EVOO to it in the 1:3 dilution , ready for use.
OMG, the canned ham with the key to open up the lid which always broke and you had to use pliers to continue trying to pull the metal strip off the can to be able to remove the lid. Yup, I grew up with those as well!
Thanks!
Wow, that just evoked some old memories there! Haha, I remember those canned hams. Spam used to be in something like that too, before they finally upgraded to the pull tab.
Okay; I give up. I don’t get it1 I’ve been trying to figure it out for hours!
But I did find some online. Sounds good!
How long does it last?
I’ve seen the japanese product at japanese and asian markets.
(Or you can add msg to the one you have 
)
I do think it’s interesting that the MSG was dropped.
I hope caramelized onions are considered condiment. I cannot stand raw onions but love them caramelized . I usually make a batch, freeze them and transfer container one at a time for sandwiches, and for other cooking purpose without having to wait for the onions to caramelize.
This is 10 lbs of red onions which I shredded, cooked on top of stove on high heat with EVOO, until the onion juice evaporated, then, I turned temp down to medium. stirred every once in a while, then cook under very low heat . Total the 3 hours. At last hour, I added balsamic vinegar, a stick of butter and some salt and a small pinch of vanilla sugar.
They are ready to be taken out of freezer into fridge and usually last a week or so.
I’m a fan of all kinds of condiments. I go to the Polish shop for my mustard assortment. I have Maggi sauce, sriracha, hoisin, chili crisp, mango pickle etc on hand for anything. But recently, it seems like I have been putting this on everything.
Behold: Sambal Ranggup Ikan Bilis Halus Crispy Anchovy Chilli:
They look delicious - and they are not watery after being frozen?
NO the8y do not seem to be. I do cook such a big batch for a long time until they get that deep caramelized color.
I’ve never done 10 lbs of onions…just 2-3 large onions sliced on my mandolin. I end up with several cups worth that I pack in 2 Tbsp mini containers from Tupperware (Midgets) or 1/2 cup Rubbermaid containers.
But yes, cook on low for a long time to get the deep brown caramelization. And no on the watery as well. Just delicious sweet onions. (I don’t add additional butter, or balsamic to mine. Just the onions.)
