Hollandaise sauce might sound like a typical Dutch delicacy, however, it isn’t from the Netherlands at all, and instead was originally called Sauce Isigny (Google books) after a town in Normandy, Isigny-sur-Mer, known for its butter and other dairy products, but was renamed Sauce Hollandaise in World War I when butter was imported from Holland. Or was it? (Gb). When the once exiled Huguenots returned from northern Europe back to France, they may have brought a creamy, lemony sauce known as Sauce à la Hollandaise, as listed there in François Marin's 1758 cookbook Les Dons de Comus, and similarly in The Book of Household Management by Mrs. Isabella Beeton as "Dutch Sauce for Fish," and "Green sauce, or Hollandaise verte" (Archive.org). [more inside]
The Mysterious, Murky Story Behind Soy-Sauce Packets: How Chinese takeout, a Jewish businessman from the Bronx, and NASA-approved packaging have shaped the 50-year reign of a well-loved American condiment (The Atlantic) [more inside]
Well, it has finally happened: The The Irwindale (California) City Council has ruled that a factory that produces the popular Sriracha hot sauce is a public nuisance. The factory has 90 days to better contain its fumes The resolution, issued this past Wednesday evening, enables city officials to make changes if the smells continue after the factory's deadline has past. In other Sriracha news: The Oatmeal provides a (somewhat) illustrated guide to the utility of the sauce. Of course, Sriracha deserves its own movie. Bon Appetit proves that there are (at least) twenty-five uses for Sriracha. Do you like to drink Sriracha? Out of a mug (not advised)? Think Geek has got you covered. If the worst-case scenario happens, fear not! Nom nom paleo teaches how to make your own Sriracha.
Want preservative-free sriracha but don't have time to make your own? Jolene Collins makes (and sells) her own high-end artisanal sriracha. Would you like to watch?
"The mind knows not what the tongue wants." We all take variability and niche markets for granted these days, but back in the 70's and 80's, the American food industry was obsessed with the so-called platonic dish - a perfect and universal way to serve a food. Howard Moskowitz, of prego fame, helped explode the idea in the food industry and beyond. In this TED talk, Malcom Gladwell, tells you all about it and why variability matters a lot. [more inside]
You can tell how strongly a man or woman yearns for freedom by counting the condiments in his or her refrigerator. - Tom Nealon's series on the secret history of condiments.
"Gaze upon my packets, ye savory, and despair." -Saucymandias The Condiment Packet Gallery has hundreds of scanned condiment packets. You can view them by type, brand, or country of origin, or just view them all at once. (Via.)
The Wingdipper! A "specially designed dipping cup that allows Buffalo Wings to be evenly coated with dressing." Why do chickens hate it? Because "This innovative dipping cup design will only lead to more problems for the entire chicken community. In 2004, the average American consumed over 84 pounds of chicken. Already, Hooters sells 30 million pounds of wings every year! That's a whole lot of chicken." Crumb's right, I'm moving to France.
Cub fans willing to eat Bartman's ball to end curse.