This week we whip out jars and bottles for an episode entirely dedicated to condiments. First up, we sit down with the authority on the subject, author Claire Dinhut – also known as Condiment Claire – to talk about her new book. Also in the programme: Monocle’s Gregory Scruggs meets the founders of KariKari Chilli Crisp in Seattle to learn about the global craze for spicy sauces. Plus: Sebastian Stephenson heads to Highbank Orchards to taste its award-winning cider vinegar. See omnystudio.com/listener for privacy information.
Hello, and welcome to the Menu Monocle.
Radio's food and drink program.
I'm your host, Chiara Rimella.
This week, we whip out jars and bottles for an episode entirely dedicated to condiments.
First up, we sit down with the authority on the subject, author Claire Dinnott, also known as Condiment Claire.
So I did a little Google search.
I was like, no one's tapped into just focusing on sauces or spices or dips.
And just by researching condiments more, I realized how special they were just in terms of differentiating different cultures and differentiating different pantries and kitchens in general.
And you can learn so much about people and places.
Also on the program, we sample some spicy chili oil.
In Seattle, we loved it over grilled prawns.
We would make a really great roasted Dungeness crab dish with chili crisp all over it.
And as we were creating new batches, things that we were really going after was the crunch factor.
Plus, we're in Ireland for a splash of cider vinegar.
All that here on a menu on Monaco Radio.
In the world of cooking, condiments are too often considered just an extra bit of niceness or naughtiness that can accompany a meal.
But rather than an afterthought, they are often actually integral to iconic dishes worldwide as we know them.
Also, people are notoriously, fiercely partisan on which their favorite sauce of spread is.
Be it ketchup or mayonnaise, ponzu or piccalilli, condiments can elicit passionate debates and are often responsible for packing a punch when it comes to a recipe's flavor.
Claire Dinut is someone who has an outsized interest for this culinary niche.