What's a French fry — or a French fry alternative — without a dab of ketchup, or a slice of pizza without a dip in ranch? Some might say, it's just enough. While the condiments may taste delish going down, they can also pack a hefty side of calories and high levels of sugar. Come check out some dressings that should be added with caution, or not at all.
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I have already declared my love for pork and berry recipes, and now I have to add chicken smothered in raspberry BBQ sauce to the top of my berry tempting list. Initially, I thought my recipe experiment had failed, since vinegar and lime juice made the simmered sauce a touch too tangy. Rather than add more to it, I left it overnight in the fridge, and thankfully the sweetness from the berries finally came through. Coating each side of the chicken with sauce as it cooked did get my grill a little messy, but the sugar from the raspberries and onions caramelized for an even more delectable and crispy skin. Don't say goodbye to Summer just yet; try this new take on barbecue sauce by reading more.
When I go to a barbecue, I rarely eat a hamburger without cheese, or a hot dog without ketchup. The condiments and fixings just make the meal, don't they? They problem is they aren't void of calories, fat, or sodium, so take this little quiz to see how they measure up.
Whenever I watch old clips from The Newlywed Game, I find myself wondering how anyone could ever know so many mundane details about her spouse. I mean, even if you've been married for 40 years, do you really know your husband's favorite crustacean? Then there are the easy questions like, "What's your husband's favorite condiment?" — easy, that is, if you know what the word "condiment" means.
There are bound to be barbecues a plenty this Fourth of July weekend. With this tainted tomato scare, I for one definitely have salmonella on my mind. I typically associate mayo with food poisoning, since people tend to leave this condiment, and the food it's added to, out for long periods of time.
I was relieved to read in the NY Times recently that mayo doesn't really deserve this bad rap. Since most commercialized mayo is made with vinegar or other ingredients that make it acidic, it's actually less likely to spoil. Phew! According to a study published in the Journal of Food Protection, mayo added to foods may even help to prevent food poisoning. The reason mayo may become contaminated is if it's not properly stored, if it's mixed with low-acid foods like seafood or chicken, or if the mayo is homemade.
Fit's Tips: If you plan on hitting a BBQ this weekend (or any other weekend for that matter), be sure the mayo hasn't been left out. Also, check the ingredients. Hellmann's, Best Foods, Miracle Whip, and Kraft all contain vinegar, so they're a better choice than homemade mayo when it comes to spoilage. Steer clear of pasta and potato salads containing mayonnaise that have been left out for more than two hours. If it's above 90° F, then one hour is the limit.
The question was, "What will your husband say is his favorite condiment?" It's a simple question — if you know what a condiment is. Say what? These brides never heard the word before, but our gals did what they had to do in the event of a vocab emergency. They guessed . . .
Hot dogs with the works. Cheeseburger with mayo and hot sauce. What would a BBQ be without the condiments? Before you squirt a mound of ketchup onto your dog, you may want to take this quiz.
