They are for me. Wikipedia says spice, sauce, or preparation. Caramelized onions would seem to count.
My preparation is a little more hands off. I still a couple of tablespoons of butter in the bottom of the crock of my slow cooker and slice up onions (mandolin, like @LindaWhit ) until the crock is full. Cook on low for eight to ten hours, let cool, transfer to containers or vacuum seal and freeze. I have had no issues with watery onions. I can’t seem to get them to last a week once thawed. They seem to last about ten minutes and they’re gone. grin
Not sure if I am grilling or braising yet. Looks like we have rain predicted again for today and tomorrow. So, I’m torn between rib-eyes or beef cheek. I see a batch of tomatillo salsa in the very near future though!
Also - in the spirit of this thread, I have really been enjoying the El Yucateco brand of habanero hot sauce (generally the green one). I like it on tacos, but also to add to ketchup for tots and fries.
Bought some on a whim like 15 years ago. Can’t live without it.
What I call Peppchup, I make at home. Mostly peppers. Blender, tomato puree at bottom, half lime squeeze is next, one medium onion, diced for ease of blending, peppers, you choose. I’ll buy those bags of multi colored peppers and throw in an habanero or jalapeno or two. 4 cloves garlic and a good handful of cilantro, salt and let her go!
Ahh, that’s where I found it. Yeah, haven’t seen it in some time. Still have three full bottles and a little goes a long way. Perfect addition to BBQ sauce.
If onions are allowed them my goto condiment (for pastrami and cheese sandwiches plus burgers with/without cheese) is cornichons (aka dill pickle, pickled gherkins). Here in the UK the Waitrose supermarket chain sells them sliced in jars with the slices thin/thick enough to give taste and texture without overpowering the other ingredients.
As to ketchup, mustard, or mayo in a burger bun, yes all three although the ketchup has to be either home made or Tracklements Heinz is more sugar sauce than real ketchup and their mayo is awful too. (May only be here in the UK but Heinz also produce a Salad Cream which is more like raw vinegar; hate the stuff.)
1 Like
ChristinaM
(Hungry in Asheville, NC (still plenty to offer tourists post Hurricane))
157
We grilled chicken last night and it was really good with David Chang’s ssamjang and scallion-ginger sauce. I reduce the vinegar a bit in each.
2 Likes
ChristinaM
(Hungry in Asheville, NC (still plenty to offer tourists post Hurricane))
158
Correct me if I’m wrong, but doesn’t this one contain food coloring (blue and yellow)?
