all ketchup is not equal

although i love the heinz logo it is ketchup. i love the taste of hunts more

boar's head horseradish sauce

simple syrup

I make it

Harrissa in Tube

Puree of Dried Hot Peppers

chinese mustard

superfine granulated sugar

maldon sea salt

droste dutch processed cocoa powder

what type of mustard?

Honeycup
Stone County Honeycup 'Uniquely Sharp' Mustard

This Canadian sweet hot mustard with brown sugar and honey has become a classic in American mustard life. Kosher.

Ingredients: Brown Sugar, Mustard Flour, Cider Vinegar, Canola Oil, Honey, Spices, Salt, Xanthan Gum, Natural Tocopherol (to protect flavor).

diamond crystal kosher salt

Why a specific brand of kosher salt? As explained in great detail in her excellent book CookWise, food scientist Shirley Corriher tells us that Diamond Crystal salt crystals are actually pyramids-as opposed to grains-which are much more likely to adhere to food. In fact, these hollow pyramids, or crystals, also dissolve twice as fast as granular salts, including Morton kosher salt.

Fine cooks often cite another reason for preferring Diamond Crystal kosher salt: measure for measure, because the “grains” are bigger, thereby taking up more room in the measuring spoon, Diamond Crystal kosher salt has about half the sodium of table salt or fine sea salt. As the accompanying chart illustrates, it takes 2 teaspoons of Diamond Crystal kosher salt to contribute the amount of sodium found in 1 teaspoon of common table salt. When you’re seasoning to taste, you have more play with the kosher salt than table salt because the grains are bigger. It’s harder to overseason with salt that tastes half as salty, measure for measure. Another reason fine cooks eschew table salt is that it’s treated with calcium silicate to make it flow freely. To many, including me, this gives salt a metallic aftertaste.

ortiz ventresca de bonito del norte

whatever you do, do not make your kids eat this. it is too good! savor it one day as a treat. it's not your normal tuna. this can contains the most prized cut of tuna, the belly or ventresca as it is called in Spain. the tuna's belly has the highest fat content, and so it is the richest in flavour and silky in texture. filleted and packed by hand. do NOT mash up with a fork and do NOT add mayonnaise. eat it pure with a good piece of bread and you'll realize what why you need mayo with the other kind.

extra-virgin olive oil

if you never really liked the taste olive oil, you'll love this one. made by Nicolas Alziari in Nice France, the first cold pressing is done on a stone mill as they've been doing since 1868. you do not want to cook with this. instead use it in things you won't be cooking like salads, breads, and dipping sauces. mix a little of this oil with a little sea salt you have a marvelous almost buttery rich flavor that is very mellow for dipping bread into.


most people have never tasted really good olive oil. yeah macaroni grill is okay, but once you taste this stuff you always want it.

capers in salt

the best ones are from the island of Pantelleria. the most flavorful one are small and packed in salt. Capperi Salati is their true Italian name.
if you get the ones that have been brined, you can add the juice to dishes like chicken piccata, a pasta salad, muffuletta sandwich, tuna salad, or even make your own tarter sauce.
http://www.lanicchia.it/

triplo tomato paste