Comments on: Eating Down the Fridge: Condiment Club

By: Miss K

Miss K — Thu, 26 Apr 2012 00:43:46 +0000

@Emily – True, it seems like a side, but I prefer it as an on-top, which I believe shifts it into condiment territory.
@Erica – Thank you!

By: BS

BS — Wed, 25 Apr 2012 17:33:25 +0000

@erica I need to add a “like” feature to ES, but for now your comment above gets a huge virtual thumbs up. too funny.

By: erica

erica — Wed, 25 Apr 2012 15:29:22 +0000

this post gets five stars, it has all the food blogging stuff i like: a general outline to make something awesome you can use in a billion ways, normal ingredients, and confessions of distaste for ketchup

By: Emily

Emily — Wed, 25 Apr 2012 14:12:42 +0000

Girllllll. Cole slaw is one of my all-time favorite foods. I eat it more than is… normal. I don’t even think it’s a condiment, more of a side maybe?

Do you ever add mustard to your dressing?! Or does that go against your “no condiment” rule? Usually I whisk together dijon mustard, a little bit of mayo or plain yogurt, apple cider vinegar, and a bit of oil. Then add salt, pepper, & a small amount of white sugar.

Also: RAISINS.