1 00:00:00,000 --> 00:00:10,720 Hi everyone, welcome to Potluck Food Talks. Today we're going to talk about condiments. 2 00:00:10,720 --> 00:00:11,720 Condiments. 3 00:00:11,720 --> 00:00:20,200 So what are condiments? Because a lot of people confuse stuff like spices, what are spices, 4 00:00:20,200 --> 00:00:26,040 some people put like dry herbs into that category. My definition are like these pre-made sauces 5 00:00:26,040 --> 00:00:32,320 that add most of the time flavor to things but I would say mayonnaise is also a condiment 6 00:00:32,320 --> 00:00:37,560 that adds like not necessarily flavor but just like this sliminess and texture to whatever 7 00:00:37,560 --> 00:00:39,040 you're eating. 8 00:00:39,040 --> 00:00:43,800 Yeah I think I agree a condiment has to be something that's prepared. You know like I 9 00:00:43,800 --> 00:00:48,520 wouldn't add spices in that you know a mayonnaise is an emulsion made, a chili oil is something 10 00:00:48,520 --> 00:00:53,160 that you make right. All of these things you know for me that those are condiments. 11 00:00:53,160 --> 00:00:55,800 Worcestershire sauce, these kind of things. 12 00:00:55,800 --> 00:01:02,280 Yeah and also I think if you use I don't know let's say the brine use of your pickles or 13 00:01:02,280 --> 00:01:07,880 something like that, that's also a condiment. You add that to a sauce or anything. 14 00:01:07,880 --> 00:01:12,400 For me you know condiments are kind of like your toolbox. I love working like even like 15 00:01:12,400 --> 00:01:16,040 whether it's at home or in a professional kitchen I like having a toolbox of like you 16 00:01:16,040 --> 00:01:19,520 know just now you said pickle brine you know amazing you know it's kind of like if you 17 00:01:19,520 --> 00:01:24,080 make a sauce or like a salad dressing and you want a little bit more like complexity 18 00:01:24,080 --> 00:01:28,160 and acidity you know hey what do you have you can use vinegar or lemon juice or whatever 19 00:01:28,160 --> 00:01:33,480 but you have something that you've made the pickle brine with like herbs in it and it's 20 00:01:33,480 --> 00:01:38,080 you know like whatever spices and that and a briny you know maybe it's even like fermented 21 00:01:38,080 --> 00:01:43,120 a little bit and you add that already you've got a lot more complexity. That for me you 22 00:01:43,120 --> 00:01:45,960 know those are condiments. I really love working like that. 23 00:01:45,960 --> 00:01:51,440 Yeah I once made a cucumber salad super simple. It was fresh cucumber like a really nice one 24 00:01:51,440 --> 00:01:57,480 and I did the dressing with pickled cucumbers so you had like this brine thing that you 25 00:01:57,480 --> 00:02:01,440 don't understand what you're eating because it tasted fresh and pickled at the same time 26 00:02:01,440 --> 00:02:07,560 and that was quite nice. So but the most famous condiments at least in the western world I 27 00:02:07,560 --> 00:02:15,000 would say Europe and America is this combination of how do you call it burger sauce? 28 00:02:15,000 --> 00:02:16,840 I would call it burger sauce. 29 00:02:16,840 --> 00:02:21,800 It's basically mayo ketchup and mustard but it's crazy because these ingredients have 30 00:02:21,800 --> 00:02:29,680 completely different origins. Ketchup as far as I understand is from Malaysia but I've 31 00:02:29,680 --> 00:02:34,160 also read it comes from China. It probably comes from China first and then Malaysia. 32 00:02:34,160 --> 00:02:42,000 It used to be like with other fruits not only tomato. Ketchup is basically a blended chutney 33 00:02:42,000 --> 00:02:47,960 so you do a chutney of whatever you make it like a smooth texture and that's a ketchup. 34 00:02:47,960 --> 00:02:52,240 So you do that with tomatoes and you have a ketchup tomato which is for some reason 35 00:02:52,240 --> 00:02:54,080 the one that got popularized. 36 00:02:54,080 --> 00:02:59,880 Yeah I mean for me like I know like it makes sense that it comes from Asia. I know that 37 00:02:59,880 --> 00:03:04,160 like the original ketchup there's like an original or more original version from the 38 00:03:04,160 --> 00:03:08,400 UK right which was traditionally made with mushrooms. 39 00:03:08,400 --> 00:03:12,320 Mushrooms and Worcestershire sauce and stuff like that and it was also like a cooked down 40 00:03:12,320 --> 00:03:16,640 chutney with spices that then gets blended you know but it makes sense if they as the 41 00:03:16,640 --> 00:03:20,120 British do they take the things from Asia and make it their own you know. 42 00:03:20,120 --> 00:03:23,840 Yeah of course. Have you made your own ketchup? 43 00:03:23,840 --> 00:03:27,320 Yeah I've made loads of different types you know like I used to make just like a normal 44 00:03:27,320 --> 00:03:31,720 ketchup especially like a chili ketchup I really like. I've also made mushroom ketchup 45 00:03:31,720 --> 00:03:37,560 also very recently and super super tasty. Also with the same kind of fruity tartness 46 00:03:37,560 --> 00:03:41,680 you know the little bit of acidity but the sweetness with it you know and it works really 47 00:03:41,680 --> 00:03:46,040 well cooking it down with onions and then spices you know like whole spice a little 48 00:03:46,040 --> 00:03:50,000 bit of star anise maybe even a little bit of cinnamon Worcestershire sauce you know 49 00:03:50,000 --> 00:03:54,200 caramelizing a little bit and then also with fruits you know like you said it works really 50 00:03:54,200 --> 00:03:56,560 well really really well. 51 00:03:56,560 --> 00:04:03,400 I remember always following like a recipe from Albert Roux he had this book called Sausage 52 00:04:03,400 --> 00:04:09,120 and I would use his recipe for ketchup well he's a British chef which makes sense. I remember 53 00:04:09,120 --> 00:04:14,080 no matter what ketchup he would do it would always have a tomato and an apple base at 54 00:04:14,080 --> 00:04:15,080 some point. 55 00:04:15,080 --> 00:04:16,080 Oh yeah. 56 00:04:16,080 --> 00:04:22,120 And then also the different spices so that there is a lot of different spices and chutney 57 00:04:22,120 --> 00:04:26,960 that's on one side ketchup that you would put on a burger you have mayonnaise the story 58 00:04:26,960 --> 00:04:32,480 that I understand about mayonnaise is that first there was alioli and then mayonnaise 59 00:04:32,480 --> 00:04:39,520 so like alioli is a much older sauce and at some point someone had to figure out how to 60 00:04:39,520 --> 00:04:45,360 take the garlic out of it and the story that I know it might not be true because this recipe 61 00:04:45,360 --> 00:04:51,120 is they don't have like a linear origin but there are like many things that happen that 62 00:04:51,120 --> 00:04:56,000 put like a salsa in every table in the world. So there is this crazy thing about mayonnaise 63 00:04:56,000 --> 00:05:00,760 in Spain that I haven't seen in any other countries that most families they make mayonnaise 64 00:05:00,760 --> 00:05:05,900 at home here it's quite common to see people making a mayonnaise and preferring that instead 65 00:05:05,900 --> 00:05:12,920 of the ones yard you see that a lot that on one side and on the other side a lot of people 66 00:05:12,920 --> 00:05:19,480 here in Spain don't call it mayonnaise they call it maonesa and so this has its reason 67 00:05:19,480 --> 00:05:26,800 maón is a port in Menorca in the Balearic Islands at some point the French took the 68 00:05:26,800 --> 00:05:32,000 port I don't know exactly how the story went what they found first if they were already 69 00:05:32,000 --> 00:05:38,400 doing a mayonnaise and maón or if they found like a garlic the alioli one and they took 70 00:05:38,400 --> 00:05:42,880 it to France and figure out how to take the garlic out replacing because the original 71 00:05:42,880 --> 00:05:48,140 original alioli is only garlic and oil and there would be a way to emulsify this into 72 00:05:48,140 --> 00:05:56,560 a kind of like a mayonnaise but they probably replaced the garlic with eggs and called the 73 00:05:56,560 --> 00:06:03,840 mayonnaise like mispronouncing the maonesa so the funny thing is that this term was imported 74 00:06:03,840 --> 00:06:10,280 back to Spain from the French to put the mayonesa word in Spanish it's kind of like a linguistic 75 00:06:10,280 --> 00:06:12,400 crazy trip for that word. 76 00:06:12,400 --> 00:06:14,320 Yeah it's funny. 77 00:06:14,320 --> 00:06:22,720 Then many places used today they used lactones replacing egg with milk and there is actually 78 00:06:22,720 --> 00:06:28,680 a guy who invented that there is a chef that has a name I think his twitter account is 79 00:06:28,680 --> 00:06:34,240 lactonesa or something like that and this was in the early 90s you know it's brilliant 80 00:06:34,240 --> 00:06:41,380 he thought like okay let's emulsify milk with oil which is like you know like how come you 81 00:06:41,380 --> 00:06:47,120 up with something like that and it's more stable hygienic wise let's say. 82 00:06:47,120 --> 00:06:48,120 Yeah that's true. 83 00:06:48,120 --> 00:06:55,200 And then we have mustard I've never done mustard I know that mustard was came also from Roman 84 00:06:55,200 --> 00:07:00,880 times and they popularized it all over Europe and at some point in the 18th century it became 85 00:07:00,880 --> 00:07:06,680 like a really fancy thing to have this beautiful mustard jars on the table and it was something 86 00:07:06,680 --> 00:07:11,840 that mostly in Germanic countries and France and that you would see a lot. 87 00:07:11,840 --> 00:07:12,840 Yeah. 88 00:07:12,840 --> 00:07:15,520 Have you ever done mustard or something similar? 89 00:07:15,520 --> 00:07:20,040 You know I tried to make it once out of mustard seeds and I have to remember how exactly I 90 00:07:20,040 --> 00:07:23,920 made it but I had to sort of like ferment them a little bit and then you know blitzed 91 00:07:23,920 --> 00:07:31,320 them also with like cider vinegar and stuff like that and what came out of it was something 92 00:07:31,320 --> 00:07:36,120 that you could definitely call a mustard but it's not that easy to make it you know sort 93 00:07:36,120 --> 00:07:41,160 of like why I didn't quite hit the spot it was alright it was tasty enough but yeah. 94 00:07:41,160 --> 00:07:45,240 Far away from a proper old mustard with grains. 95 00:07:45,240 --> 00:07:49,280 Exactly or like if you think of like you know here in Europe especially in Germany and in 96 00:07:49,280 --> 00:07:54,680 Belgium and stuff like that we have these old mustard mills that make like old style 97 00:07:54,680 --> 00:08:00,520 mustard you know now the area in Germany where I'm in Spreewald you know which is very forested 98 00:08:00,520 --> 00:08:05,680 area they have traditional mustard there and it's super nice it's really really high quality 99 00:08:05,680 --> 00:08:10,120 I don't know exactly how they make it but the variety between mustards in Europe is 100 00:08:10,120 --> 00:08:12,480 crazy especially here in Germany. 101 00:08:12,480 --> 00:08:17,240 I remember when I was in the UK I was doing like an event and I remember the woman who 102 00:08:17,240 --> 00:08:21,640 was hosting the event she was a little bit older British woman and she kind of said to 103 00:08:21,640 --> 00:08:25,240 me she was like because she knew I was German she was talking about mustard for some reason 104 00:08:25,240 --> 00:08:30,120 she was like hmm our good English mustard not like proper spicy not like your German 105 00:08:30,120 --> 00:08:31,120 mustard. 106 00:08:31,120 --> 00:08:34,400 Oh man that's awful that yellow. 107 00:08:34,400 --> 00:08:35,400 Yeah I call it. 108 00:08:35,400 --> 00:08:39,560 That yellow devil sauce it's horrible. 109 00:08:39,560 --> 00:08:45,200 And I was like if you walk into any supermarket in Germany right you find 10 different varieties 110 00:08:45,200 --> 00:08:49,640 of mustards from very spicy to sweet to less spicy to mild. 111 00:08:49,640 --> 00:08:54,200 Also with flavors with whatever Estragon or whatever yeah. 112 00:08:54,200 --> 00:08:58,640 Yeah tarragon mustard you know super nice or like a blueberry mustard which is very traditional 113 00:08:58,640 --> 00:09:03,480 also it's kind of purple it's kind of sweet goes really well with cheese to the super 114 00:09:03,480 --> 00:09:06,080 super spicy kind of horseradish he wants. 115 00:09:06,080 --> 00:09:09,360 Yeah we have a huge variety of mustard here that people don't really know about that much 116 00:09:09,360 --> 00:09:14,660 you know the sweet mustard that you eat with the traditionally the weisswurst the white 117 00:09:14,660 --> 00:09:16,640 sausages in Bavaria. 118 00:09:16,640 --> 00:09:19,280 Oh yeah that's so good that's one of my favorites. 119 00:09:19,280 --> 00:09:21,560 So tasty yeah. 120 00:09:21,560 --> 00:09:27,960 Also like the most condiments I use is going to an Asian supermarket and you know there 121 00:09:27,960 --> 00:09:36,040 are so many nice things like all these Korean barbecues or these kimchi based sauces or 122 00:09:36,040 --> 00:09:42,120 this fermented soybeans you know like so many things for me it's like an amusement park 123 00:09:42,120 --> 00:09:43,440 somehow. 124 00:09:43,440 --> 00:09:46,000 Exactly it's exactly like an amusement park. 125 00:09:46,000 --> 00:09:50,600 It's so cool when it's not your culture to discover these things also because you don't 126 00:09:50,600 --> 00:09:53,400 really know how traditionally they're used right. 127 00:09:53,400 --> 00:09:57,200 So like I've often had situations where I pick something up in an Asian supermarket 128 00:09:57,200 --> 00:10:03,320 not knowing exactly what the normal use for it is and then I try it and I'm kind of like 129 00:10:03,320 --> 00:10:05,320 well what would I do with this you know. 130 00:10:05,320 --> 00:10:06,320 Yeah exactly. 131 00:10:06,320 --> 00:10:10,680 But often I also had situations where I try something raw and I'm like oh this tastes 132 00:10:10,680 --> 00:10:14,640 awful you know and I'm like I have no idea like what to do with it and then at some point 133 00:10:14,640 --> 00:10:18,760 you see a traditional recipe and you're like that's how they use it and then they fry it 134 00:10:18,760 --> 00:10:23,240 off or they do something with it or it's like and then it makes sense you know but it's 135 00:10:23,240 --> 00:10:26,140 really really fun to kind of discover that. 136 00:10:26,140 --> 00:10:31,680 You remember this chard wok I would do the Swiss chard wok I would do in Berlin. 137 00:10:31,680 --> 00:10:33,760 Yeah you're a Szechuan chard. 138 00:10:33,760 --> 00:10:39,800 Yeah that was so nice man and the key for that dish is the fermented soybeans that I 139 00:10:39,800 --> 00:10:43,600 used and that's from a brand called Healthy Boy. 140 00:10:43,600 --> 00:10:44,600 Oh yeah. 141 00:10:44,600 --> 00:10:46,800 Healthy Boy the yellow one. 142 00:10:46,800 --> 00:10:52,360 Yeah the logo is like a baby you know. 143 00:10:52,360 --> 00:10:57,640 This was so easy I remember I got the recipe from Fuxia Dunlop which is a super cool writer 144 00:10:57,640 --> 00:10:59,200 on Chinese food. 145 00:10:59,200 --> 00:11:00,880 Oh yeah she's amazing. 146 00:11:00,880 --> 00:11:05,160 Yeah and it was basically you start with a wok with your basics like you know garlic 147 00:11:05,160 --> 00:11:11,760 ginger and chili then you have like a pre-blanched chard you throw it in the wok then you throw 148 00:11:11,760 --> 00:11:15,800 coriander and Stauden celery stalks. 149 00:11:15,800 --> 00:11:20,720 Yeah like really finely chopped then a few tablespoons of the soybean paste and that's 150 00:11:20,720 --> 00:11:22,160 it that's it. 151 00:11:22,160 --> 00:11:24,400 Yeah man such a nice dish. 152 00:11:24,400 --> 00:11:25,400 Super super nice. 153 00:11:25,400 --> 00:11:28,800 And it takes just like if you have everything ready five minutes. 154 00:11:28,800 --> 00:11:35,320 Hey yeah I think honestly I think Asian cooking is all about I'm not all about but it's like 155 00:11:35,320 --> 00:11:39,240 a huge part of it is condiments much more so than in European cooking. 156 00:11:39,240 --> 00:11:42,640 If we start from the point that soy sauce is a condiment of course. 157 00:11:42,640 --> 00:11:46,880 Exactly exactly soy sauce is a condiment you know miso is a condiment you know Mirian and 158 00:11:46,880 --> 00:11:50,720 sake and Shaoxing wine they're all condiments. 159 00:11:50,720 --> 00:11:51,720 Exactly. 160 00:11:51,720 --> 00:11:55,400 There's something prepared that you then use to enhance you know all the you know the chili 161 00:11:55,400 --> 00:12:01,160 oils the fermented paste, gochujang all that sort of stuff you know kimchi sauce you know 162 00:12:01,160 --> 00:12:03,000 kimchi marinade or kimchi itself. 163 00:12:03,000 --> 00:12:04,000 Yeah exactly. 164 00:12:04,000 --> 00:12:07,520 Then again kimchi is a dish but you know we don't want to take that away. 165 00:12:07,520 --> 00:12:13,600 Yeah but you can blend it and use it as a condiment which is what I do and I love to 166 00:12:13,600 --> 00:12:19,240 use the kimchi uses to throw also throwing it into something you wouldn't add normally 167 00:12:19,240 --> 00:12:24,000 like a puttanesca with some kimchi use man that's fucking brilliant. 168 00:12:24,000 --> 00:12:30,080 Oh the Italians are crying right now it's just like somewhere in Tuscany an Italian 169 00:12:30,080 --> 00:12:31,760 grandma just had a heart attack. 170 00:12:31,760 --> 00:12:34,560 A Sicilian sailor just died. 171 00:12:34,560 --> 00:12:35,560 Exactly. 172 00:12:35,560 --> 00:12:40,080 Do you know what my favorite Asian condiment is though? 173 00:12:40,080 --> 00:12:41,080 How do you call it? 174 00:12:41,080 --> 00:12:42,080 Tasty paste. 175 00:12:42,080 --> 00:12:44,840 No it's called Lao Gan Ma man. 176 00:12:44,840 --> 00:12:47,440 Ah yeah. 177 00:12:47,440 --> 00:12:49,560 It's so good I think we talked about it before. 178 00:12:49,560 --> 00:12:50,560 Yeah. 179 00:12:50,560 --> 00:12:51,560 Oh my god it's so good. 180 00:12:51,560 --> 00:12:56,320 They have the chicken flavored chili oil but they also have this one with crispy tofu and 181 00:12:56,320 --> 00:13:02,360 like I think fermented kohlrabi inside and that gives you like a little bit of crunchiness. 182 00:13:02,360 --> 00:13:03,600 Man it's so tasty. 183 00:13:03,600 --> 00:13:04,880 That sounds really nice. 184 00:13:04,880 --> 00:13:05,880 Yeah. 185 00:13:05,880 --> 00:13:10,680 Hey you know talking about Asian cuisines and condiments I think one of the most interesting 186 00:13:10,680 --> 00:13:13,560 one I mean for me anyway is Thai cuisine. 187 00:13:13,560 --> 00:13:15,360 Ah yeah of course. 188 00:13:15,360 --> 00:13:17,320 They're so big on condiments. 189 00:13:17,320 --> 00:13:20,760 I was so surprised and such unusual condiments also you know. 190 00:13:20,760 --> 00:13:22,040 It has this chili jam. 191 00:13:22,040 --> 00:13:24,400 Have you ever tried Thai chili jam? 192 00:13:24,400 --> 00:13:27,360 It's like well it is what it is. 193 00:13:27,360 --> 00:13:28,360 You kind of cook it down. 194 00:13:28,360 --> 00:13:34,120 I saw this recipe from David Thompson and it's like sweet spicy salty chili jam that 195 00:13:34,120 --> 00:13:38,460 you cut with a little bit of coconut milk, palm sugar and you like cook it down until 196 00:13:38,460 --> 00:13:41,040 it's like this thick paste and then you use that. 197 00:13:41,040 --> 00:13:42,040 You make that. 198 00:13:42,040 --> 00:13:44,920 They then use that for example for like stir fries. 199 00:13:44,920 --> 00:13:52,960 Clams, noodles, holy basil and a spoonful of chili jam, tossed, done, dish. 200 00:13:52,960 --> 00:13:55,000 I love that sort of cooking. 201 00:13:55,000 --> 00:13:58,200 What comes to my mind is that this is from David Chang. 202 00:13:58,200 --> 00:14:04,720 He would do like this Chinese ham with coffee mayonnaise. 203 00:14:04,720 --> 00:14:05,840 Oh yeah. 204 00:14:05,840 --> 00:14:08,320 I haven't tried that but it sounds like really interesting. 205 00:14:08,320 --> 00:14:10,760 Yeah that's super nice. 206 00:14:10,760 --> 00:14:14,720 One other like condiment from Thai cooking which I thought was super crazy is this kind 207 00:14:14,720 --> 00:14:18,240 of cooked down jam but it's made with ground pork. 208 00:14:18,240 --> 00:14:22,840 So you basically you caramelize ground pork with like sugar and then you cut it with fish 209 00:14:22,840 --> 00:14:28,960 sauce etc. and chili and blah and you cook it down until it's this really intense paste 210 00:14:28,960 --> 00:14:30,600 and you eat that. 211 00:14:30,600 --> 00:14:31,600 Traditionally it's eaten that. 212 00:14:31,600 --> 00:14:33,560 It's called what's it called? 213 00:14:33,560 --> 00:14:34,880 Nam prik on. 214 00:14:34,880 --> 00:14:37,120 I think it's called nam prik on. 215 00:14:37,120 --> 00:14:40,720 You have it in a little bowl and then next to it you have like fresh vegetables and herbs 216 00:14:40,720 --> 00:14:45,120 and stuff like that and salad leaves and you take this like these fresh condiments and 217 00:14:45,120 --> 00:14:48,320 you dip that into this pork jam and eat it. 218 00:14:48,320 --> 00:14:49,320 Oh man. 219 00:14:49,320 --> 00:14:51,480 And for me that's super cool you know. 220 00:14:51,480 --> 00:14:53,880 That sounds so nice. 221 00:14:53,880 --> 00:14:58,200 For us it's counterintuitive to like take a meat and cook it into like a condiment to 222 00:14:58,200 --> 00:14:59,200 then be eaten with vegetables. 223 00:14:59,200 --> 00:15:00,720 It's like the other way around you know. 224 00:15:00,720 --> 00:15:06,360 For instance here in Bar Antonio they are you know mojama which is this tuna ham so 225 00:15:06,360 --> 00:15:13,520 to say like a tuna charcuterie they do like it's kind of like a mojama powder on top of 226 00:15:13,520 --> 00:15:16,720 the ensaladilla rusa which I think is just brilliant. 227 00:15:16,720 --> 00:15:18,360 Oh they do that? 228 00:15:18,360 --> 00:15:19,360 Yeah. 229 00:15:19,360 --> 00:15:21,240 Their ensaladilla is amazing. 230 00:15:21,240 --> 00:15:23,680 I never even realized it had mojama on it. 231 00:15:23,680 --> 00:15:24,680 Yeah. 232 00:15:24,680 --> 00:15:28,360 I also had to try it a few times and then I was like yeah this is like dried tuna what 233 00:15:28,360 --> 00:15:31,120 is on top like this powder they sprinkle on top. 234 00:15:31,120 --> 00:15:32,120 Yeah nice. 235 00:15:32,120 --> 00:15:36,960 And then the other one I had also a different bar here called Aitana right now it's artichoke 236 00:15:36,960 --> 00:15:43,880 season and I recently had this charcoal grilled artichokes and they added a mayo made of cow 237 00:15:43,880 --> 00:15:45,680 fat of chuleta fat. 238 00:15:45,680 --> 00:15:46,840 Man so nice. 239 00:15:46,840 --> 00:15:49,240 Oh yeah that's really really good. 240 00:15:49,240 --> 00:15:54,480 Also that playing with different fats to make your mayonnaise is really really nice. 241 00:15:54,480 --> 00:16:00,120 Absolutely. 242 00:16:00,120 --> 00:16:12,840 That's it for this week's episode of Potluck Food Talks.