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Jan 30, 2008 04:37 PM

Scene stealers: Preferring the condiment to the main ingredient?

E.g., pancakes mean nothing to me except as a vehicle for an insane amount of very good butter & syrup.

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  1. At one of my favorite restaurants I always order a particular grilled shrimp appetizer because the aioli that is served with it is out of this world good.
    I use baked tortilla chips simply as a means for consuming good pico de gallo.
    The primary reason I am fond of papadums is they do not detract from the copious amounts of onion chutney I pile on.

    1. i suspect at times that this is primarily why i eat deep fried seafood....for the tartar sauce.

      3 Replies
      1. re: im_nomad

        I fully concur on the tartar sauce. It's the first thing that popped into my mind when I read the title of the post.

        1. re: corgette

          Whaaaat? Tartar sauce ISNT a side dish??

      2. The green aji sauce that accompanies Peruvian roast chicken at Pio Pio in NYC.

        1 Reply
        1. re: Miss Needle

          I concur! The food is merely a vehicle for the sauce.

        2. I agree with the other posters that often it is the dip rather than the dipper I am lusting after. However, I definitely do not want to just spoon the stuff up naked. For me, the more accurate description is that the dip or sauce is primary, and the dipper is the tastiest vehicle.

          1 Reply
          1. re: torty

            Isn't this why toast was invented?

          2. this is precisely the principle behind my feelings about ordering pasta dishes over vegetables rather than noodles... if on the rare occasion i order a pasta dish (which is basically never due to my gluten intolerance), i find myself eating around the noodles and just eating up the sauce and contents... it's like that four cheese pasta at (*gulp* The Cheeecake Factory) where the pasta just makes a bed for the sauce and cheeses and heart attack to rest upon...

            Butter and syrup... who needs the pancake right?

            And my condiment... ketchup.

            Also love to make a "dip" from yellow mustard, balsamic vinegar, bragg's amino acids, and a little splenda.

            12 Replies
            1. re: Emme

              emme...that's amazing - i make a really similar dip, with some minor differences - i sometimes use apple cider vinegar instead of balsamic, and i use stevia instead of splenda.

              add some nutritional yeast to it. that's my secret ingredient, and it brings a whole new dimension of flavor.

              1. re: goodhealthgourmet

                i use stevia when i have access to my friend's homegrown version... it has a milder flavor that i prefer as well.

                we really are culinarily and gastronomically well-suited... gluten intolerant and all.

                1. re: Emme

                  we sure are...although judging by some of your posts, you're less vigilant than i am about the gluten :)

                  try adding the nutritional yeast to your dip next time - i have a feeling you'll really like it. [btw, totally OT, but do you have any new NYC faves? i'm moving back there in 6 weeks.]

                  1. re: goodhealthgourmet

                    i have a few fave spots in nyc... do you have an email addy? or... post on the nyc board?

                    1. re: Emme

                      i didn't want to post on the nyc board because i was just curious about your personal opinion - i trust your judgement :)

                      you can e-mail me at yahoo with my username.


                        1. re: Emme

                          thanks :)

                          in the meantime, i have a new twist on our "dip," or dressing, or whatever you want to call it. i hit it with a splash of frank's red hot last about good!

                          1. re: goodhealthgourmet

                            don't know that i'll be trying that... im definitely not a fan of spicy! but... try a bit of lemon juice and a dash of garlic powder!

                            1. re: Emme

                              really? i had no idea you didn't do spicy. that makes me so sad...all this time i thought you were practically my palate twin ;)

                              i don't know what i'd do without spice.

                              1. re: goodhealthgourmet

                                not so much that i don't "do it," so much as i have a very sensitive palate, so a little spice is *spicy* to me.... im the opposite of my mother... she has like no taste buds and i got em all.

                2. re: goodhealthgourmet

                  I have been making a dressing with nutrional yeast, braggs and olive oil for years. on raw chopped kale ( yes I said raw) it is heaven.

                  1. re: karenfinan

                    love it raw! in fact, the "raw kale salad" is one of the very few things i'll ever buy from the prepared/specialty counter at WFM.