Episodios
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Allison has doubled down on our condiment this week. The history of the nutritional food yeast extract Marmite and Vegemite is on full display as we spread out all the facts and savory details. It's the UK vs Aussies, so join us as we get condimental.
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Cam dives into the sauce that people go nuts for. Take some time to learn about how peanuts transformed from crunchy nut to smooth sauce and all the variations. Join us as we get condimental.
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Allison totally shreds the topic of sauerkraut and learns us a lesson. This is our first non-sauce style condiment, and you know we won't sauer on the lore of this cabbage-based condiment. So join us as we get condimental.
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Cameron found out way more than he wanted to with this rough sauce. Journey from the Golden Hoard dominated plains to the finest kitchens in France, and discover that Tartar sauce has a serendipitous history with some interesting missing links. Join us as we get condimental.
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We all know what marshmallows are, but marshmallow creme is a different creature with it's origins nestled in a Fluff-bound tome. Allison presents the first Condimental book report with her selection - Fluff: The Sticky Sweet Story of An American Icon by Mimi Graney. Will she get an A+ or is her report all fluff? Join us as we get Condimental.
Fluff: The Sticky Sweet Story of An American Icon
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Cameron is all worked up and ready to present a BBQ sauce with a difference. As Texans, we've had more than a few pounds of BBQ, but we hadn't heard of a white sauce to top all that delicious pit meat. Find out what makes this a BBQ sauce and not a gravy (like Allison keeps suggesting). Join us as we get Condimental.
The Sauce
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Allison brings a Valentine's Day sauciness with a secret condiment that has aphrodisiac properties. You'll learn more about this ancient sauce that brings all the boys to the yard, discover its accidental origins, and find out if this food enhancer should be labeled 18+. Join us as we get condimental.
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Cameron decides to bring that fire to the podcast with a hot hot heat paste called Harissa. What makes this spicy condiment different from all the others? How does it stack up against Sriracha and Tabasco flavor profiles? Is it hot enough for our condiment adventurers? Tune in, turn up your tastebuds, and join us as we get condimental.
Special Thanks to Food Snob for sending us an amazing jar of fresh, small-batch harissa for our episode's taste testing. SPOILERS: We probably can't recommend his stuff enough, now.
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Allison is tapping the topic of Maple Syrup this week, and she really pours it on thick.
Find out stacks on stacks of facts about this flapjack friend. How does Aunt Jemima's syrup differ from maple syrup? Is there more than one type of this sweet breakfast buddy? Join us while we get condimental.
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This week, Cam digs into the dusty tomes of the internet and discovers a condiment that will change how you think about ketchup forever. We talk about Mushroom Katsup, the origins of ketchup, and sample this rare condiment. We decided to make this condiment ourselves, since the only commercially available bottle takes a few weeks to arrive.
Here's the recipe Cam followed: Mushroom Katsup Recipe
So join us as we get Condimental.
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Allison takes our podcast in a bold and exotic direction with her latest condiment selection...Monkey Gland Sauce. Trust us, the history on this one is far stranger than the name begins to hint at. We travel from England to South Africa and make sure to get our flavor passports stamped along the way. Join us as we get Condimental.
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Sit at the table as we discuss one of many types of relish the culinary world has to offer...Pickle Relish. Cam takes the hosting helm and guides Allison and our listeners through the history of diced up cucumbers and their briney fate. Join us, as we get, condimental!
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Welcome to Condimental, a podcast that's crazy about condiments. Each episode we dive into the saucy specifics of a different mealtime sidekick.
On our first episode we explore the background and history of a ballpark staple. Some may call this sunshine sauce the gateway condiment. You guessed it.... Yellow mustard! We also sample it by the spoonful. Join us, as we get, condimental!
