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Meet Japan’s Mayonnaise-Flavored Ice Cream Bar

Photo provided by Moringa Milk Supply

From candied squid to tomato chocolates, Japan is known for their unconventional flavor concoctions. Continuing that tradition, Moringa Milk Industry is here to twist your taste expectations yet again with a mayonnaise-flavored ice cream bar. It goes by the equally outrageous name The Calorie Monster Cherio Creamy Mayonnaise Flavor, is 307 calories and coated in white chocolate and cookie crumbs. Sure to fulfill even the sweetest of tooths, it surpasses the average calorie count in Japanese milk teas which come in around 278. 

Photo Provided by log1i_yk for Gigazine.net

A taste review reveals that a bite into this milky beast has an initial crispy texture of white chocolate and cookie crumbs before giving way to the sour creaminess of mayonnaise flavor within. The mayo aftertaste is unmistakable, though doesn’t overwhelm the white chocolate sweetness. This takes Japan’s love for mayonnaise to a whole new level.

The Calorie Monster Cherio Creamy Mayonnaise Flavor ice cream bar is now available until March 2020 at convenience stores and supermarkets all around Japan and can be found online here.

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Tastemade/Snapchat

How To Save Your Food From These 14 Kitchen Errors

You’ve been slaving over the stove to make the perfect dish, and all you’ve got left to do is add that last pinch of salt, dash of hot sauce, or touch of sugar to make it divine. Of course, your body decides to have a klutz moment right then and there and bam! Your culinary masterpiece is ruined by a tragic error. Fortunately, you don’t have to toss everything out and start over, because you can save some dishes after the mistake happens. Here’s how to simply solve some of these kitchen nightmares and to keep them from ruining your meal.

Desalting an Oversalted Dish

If you’ve put too much salt into your food, you can increase the other flavor components to balance everything out or add some starch to draw the salt back out. That way, you won’t be left with a nasty feeling in your mouth afterwards.

Saving Greasy Sauces and Gravies

If you’ve got a layer of oil at the top of your sauce or gravy you want to get rid of, just add a cold steel dish to the gravy. The oil will stick to the steel after some time, meaning you can enjoy a grease-free dish with this swift life hack.

Toning Down A Meal That’s Too Spicy

Adding sugar, dairy, or more ingredients to help distribute and dilute the spiciness in food is a great way to tone down the heat. That way, you don’t have to blow your mouth off just to have lunch.

Thickening Sauces That Are Too Thin

There’s several ways to thicken sauces, whether it be through starches like cornstarch or arrowroot, or even through fats like butter or cheese. The simplest way, though is to reduce the sauce until enough water evaporates to create the consistency you’re looking for. Bon Appetit!

Rescuing Burnt Rice

While burnt rice may seem all but lost, you can save the part that isn’t scorched and get rid of the smell, too. Simply add some bread on top of the rice for a few minutes, and it’ll take in that flavor and leave your rice tasting fresh. Simple, yet extremely effective.

Saving A Broken Mayonnaise

When your mayonnaise splits, you may feel like it’s the end of the world and you have to start all over. However, through simple blending, water, and an egg yolk, your mayo will be back to full strength before you know it.

Keeping Treats From Getting Too Sweet

Sometimes, desserts can overload on the sugar to give you that cloying feel in your mouth that’s just awful. However, through acid, spice, diluting, or alternative sweeteners, you can change things up and keep yourself from feeling sickly when eating that special treat.

Unstick Your Sticky, Overcooked Noodles

We’ve all been there with the overcooked noodles, but we don’t have to eat them in sadness. Adding some cold water will help loosen things up and allow us to slurp at our leisure.

Rewhipping Overbeaten Whipped Cream

It can be difficult to tell when you’ve overworked homemade whipped cream, but if you’re in that conundrum, don’t panic. A simple addition of a little more cream to the bowl will allow you to rework and whip the cream back to where it should be, saving your decadent whipped delight.

Repair A Cracked Pie Crust

If your pie crust has cracked on you, you can repair it back together with some “glue.” In this case, that glue is a paste of flour and water that you can bake into the pie crust and keep everything together. If you’re a pie rookie, this is definitely a life-saver.

Removing Broken Eggshell Pieces

When that piece of eggshell gets into your cracked eggs, it can be a pain to try and drag it out. Fortunately, eggs come with a built-in solution to the problem, as the larger pieces of shell can easily remove the tiny broken bits inside. Now your eggs won’t be crunchy in the morning anymore.

Rehydrating Dried Poultry Meat

Chicken and turkey are both incredibly easy to overcook, making them taste dry. With some chicken stock and gravy, however, you can restore their moist texture and nobody will ever know that you messed up on the Thanksgiving turkey… again.

Fixing A Broken Buttercream Frosting


Buttercream frostings break because of temperature, and whether yours be too hot or too cold, there’s simple ways to revert the temperature back to where you need it to be. Once you do so, you’ll have the perfect frosting for cupcakes and more.

Smoothing Out Clumpy Chocolate Sauce

Chocolate sauces can seize up and go clumpy if cooked improperly, but there’s an easy save. Incorporating enough moisture to dissolve the clumps by adding water, cream, or another liquid gives you the second chance you need to make that smooth, glossy chocolate sauce everyone will be dying over.

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Culture News Packaged Food Products Restaurants

Japan Loves Kewpie Mayo So Much They Themed Cafes Around It

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Photo: Kewpie

Japan has a HUGE obsession with mayonnaise, especially when it comes to Kewpie, their signature mayo that’s beloved by all of Japan.

In fact, this mayo is so popular that the company is now opening up pop-up cafes as a tribute to the thick, tasty condiment.

Kewpie announced that they will be opening up “mayonnaise cafes” in both Tokyo and Nagoya, Japan with dishes dedicated to the celebration of Kewpie mayo. The Tokyo cafe will be open for the entirety of March, and Nagoya will have it’s own cafe for the whole month of April.

The dishes include mayo-marinated chicken, omelets, sandwiches, and salads that all contain either flavored or the original Kewpie mayonnaise products.

It definitely sounds strange that a condiment like mayonnaise would do so well in Japan. However, Kewpie is a brand that’s also enjoyed by chefs around the world, including Momofuku’s David Chang. The main reasons they love the Kewpie brand? It’s actually made with just egg yolks, versus the whole eggs that are often used in American-made mayo, and is infused with a hit of MSG to give it a powerful umami flavor.

While MSG automatically gets people worried, it’s a compound that naturally forms in a ton of different food products and is safe to consume at low levels, which is how MSG is utilized in this mayo to give it an addictive flavor. It’s gotten chefs — and all of Japan — hooked, to say the least.

If you’re a huge fan of mayo and Kewpie, you might want to book yourself a flight to Japan over the next couple of months to partake in this unique celebration.

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Hit-Or-Miss Tastemade/Snapchat

10 Of The Most Loved Condiments Around The World

 

Whether you’re the kind of person who squirts ketchup all over their fries or dips them (or maybe you prefer mayo or aioli), chances are you’re not omitting the condiment altogether. Spreads and sauces make our meals complete, so take a gander at what everyone else in the world is frantically scooping out of jars.

Harissa

Tunisia/North Africa

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Photo: Delicious

When the Spanish brought chili peppers into 16th century Tunisia, they couldn’t have possibly known they were becoming a part of condiment history. Though the taste evolves as you move through North Africa, this chili paste always has an undeniable kick and consistency. It also serves as the primary flavor within merguez, a North African lamb sausage. With flavor you want to take home to your mother, harissa is a staple at any meal.

 

Wasabi

Japan

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Photo: Mother Nature Network

Dating back to the 10th century, the wasabi plant has spiced up Japanese cuisine. The plant requires cold, freshwater with a balance of minerals in order to thrive, making its production very rare. Wasabi’s growing popularity beyond Japan brought about many alternative condiments which are primarily made of horseradish and green food dye. Authentic wasabi spoils within 15 minutes of preparation which led to the tradition of serving it beneath sushi, in order to preserve its flavor.

 

Mayonnaise

The United States

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Photo: Reference

For many years, ketchup was the head honcho in the U.S. Over the past couple of years, however, Americans declared that mayo was the new sheriff in town. Whether due to a surge in deviled egg popularity or homemade sandwiches, mayonnaise spread throughout the country at an unusually high rate, beginning in 2013. The eggy sauce has its roots in France or Spain, depending on who you ask, but no one can find more uses for it than a Yankee.

 

Banana Sauce

The Philippines

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Photo: The Actor’s Diet

When the United States began influencing the Philippines in the mid-20th century, ketchup caught on quickly throughout the nation. During World War II, a tomato ketchup was a rare sight. Since tomatoes were scarce across the islands, banana sauce aka banana ketchup was invented. Often dyed red to mimic the look of traditional ketchup, banana sauce’s sweetness easily sets it apart from tomato ketchup while still sharing many of its uses.

 

Vegemite

Australia

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Photo: Mashable

The Brits initially had the stranglehold on this substance in a less salty spread called Marmite. In 1923, however, Cyril Callister recreated the recipe from scratch, with more sodium and Vitamin B. The sticky breakfast condiment made from brewer’s yeast cemented itself as uniquely Australian when it became a part of army rations during World War II. In 2015, Aussies started using Vegemite to create alcohol, prompting calls from the government to limit its sale. For some, a law probably isn’t necessary.

 

Ajvar

Serbia

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Photo: Cooking the Globe

This so-called “Serbian Salsa” is served throughout the Balkan nations as a relish or a side dish. Though, like the nations it’s made in, ajvar’s name changes every so often, the red pepper paste is always dependable. Spread on a hot meat dish or as a cold appetizer, ajvar will prove to your tastebuds that it can wear many hats.

 

Chutney

India

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Photo: RecipesHubs

For thousands of years, chutney has been an irreplaceable relish that sweetens or spices, depending on how its made. Ancient holy men, Brahmins, discovered the preservative powers of spices and began to mix them with various fruits and vegetables. The British would eventually carry sweet chutneys to the U.K. as well as its African and Caribbean territories, but Indian chutneys remain complex in taste and texture.

 

Hoisin Sauce

China

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Photo: Soap

Not to be confused with Vietnamese sriracha, hoisin sauce lends a tangy glaze to any dish. Essentially a Chinese (specifically Cantonese) barbeque sauce, this condiment lies at the intersection of a brown sauce and hot sauce. In fact, Peking ducks would feel underdressed without their healthy coat of hoisin sauce.

 

Salsa

Mexico/South America

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Photo: Whats4Eats

As early as 3000 BC, the Aztecs mixed chilis with tomatillos. Over the millennia that followed, the recipes got only slightly more complicated and the Conquistadors eventually named this mixture “salsa.” The precursor to many modern hot sauces in the Americas, salsa’s versatility in heat and consistency has given it a wide appeal.

 

Brown Sauce

The United Kingdom/Ireland

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Photo: The Spectator

The popular brand may be HP, but brown sauce by any other name would be as delicious to serve with some fish and chips. Brown sauces can be sweet or tart, but mostly resemble American steak sauces. With a variety of uses in many savory dishes, it’s no wonder you’ll likely find a bottle in any British home.

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Features Hit-Or-Miss

12 Waffle Facts You’d Be Hard-Pressed To Find Anywhere Else

Is any breakfast item more deserving of a national holiday than the waffle? The answer is obviously no, the waffle is the king of all breakfast foods and deserves a month-long holiday to celebrate its glory. While I work to petition Congress on that front, we can still celebrate waffles on March 25, International Waffle Day! In anticipation of this long-awaited holiday (I know you’ve all marked your calendars, too) here are 12 facts you probably didn’t know about this champion of breakfast.

1. Waffles have been around since the 14th century.

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And people loved them then, too. The earliest known recording of a waffle recipe is in an anonymous manuscript called Le Ménagier de Paris, which was a set of instructions written by a Frenchman for his young wife. In it, the waffle-loving writer describes his own waffle recipe and even mentions an “iron”, leading historians to believe waffle irons were invented in the 13th-14th century.

2. Waffles inspired Nike’s first pair of sneakers.

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Appropriately enough, they were called the Waffle Trainer. Bill Bowerman was watching his wife use their waffle iron one morning in 1971 when he was suddenly struck by the honeycomb shape of the waffle. He realized it would be the perfect shape for the sole of an athletic sneaker. Then, Bowerman actually used a waffle iron to create the first Nike sneaker sole.

3. The word “waffle” has Dutch origins.

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Although we have proof that waffles may have gotten their start in France or even ancient China, the word “waffle” is descended from the Dutch word for “wafer”. The first use of the actual word “waffle” in the English language was in 1725. We have been a nation of waffle lovers for almost 300 years, people.

4. The Waffle House has sells 145 waffles a minute.

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In total, since its inception 60 years ago, The Waffle House has sold 877 million waffles, half of which I will gladly take credit for. With that statistic, it’s not surprising that The Waffle House has solidified itself as the major waffle chain in the country.

5. The world’s biggest waffle is 8 feet long.

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It sounds so beautiful I could cry. This eight feet and 110 pounds of pure waffle claimed the world record for “World’s Largest Waffle” in 2013. Stitching Gouda Oogst of the Netherlands was the mastermind behind this mega-waffle.

6. There are TWO waffle holidays.

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I think we can all agree that no food deserves two holidays more than the waffle. International Waffle Day falls on March 25th thanks to those lovely Swedes and August 24th marks National Waffle Day in the US. Why? Because on that August day in 1869, Cornelius Swarthout (who sounds like he’s straight out of the Harry Potter universe) received the first U.S. patent for the waffle iron.

7. The founders of Eggo Waffles were original mayonnaise moguls.

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Their empire, which thrived even during the Great Depression, was called Eggo Mayonnaise. I feel so weird right now. In 1932, brothers Frank, Anthony and Sam Dorsa created their mayo brand, which became an international hit. The brothers became so successful, they then moved on to waffles.

Why that was the next logical place to go is beyond me.

8.Thomas Jefferson brought to first waffle iron to America.

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Life, liberty and the pursuit of waffles. Yes, one of our nation’s forefathers brought to us the modern waffle. Crude waffles had been made in the States since the pilgrims brought over the recipe 100 year previously, but this was the first, fancy French waffle maker to grace the U.S. of A.

9. The record for most waffles eaten in 10 minutes is 29 waffles.

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Patrick Bertoletti is the current international champion for waffle eating, as well as a previous champion for the infamous Nathan’s Hot Dog Eating Contest and the Wing Bowl. He ate 29 waffles in 10 minutes (which I would like to think I could also do), beating out former champion Joey Chestnut in 2007. Chestnut had set the record for 23 waffles in 10 minutes the year before.

Where did this happen, you ask? Why at the International Waffle Eating Contest because that’s a thing.

10. When Eggo frozen waffles were originally introduced in 1953, they had a different name.

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And it’s the best name you could possibly think of. Before being named simply after the company in 1955, Eggo called their waffles Froffles. It’s a combination of “frozen” and “waffles” and I literally can’t stop laughing. I will never call Eggos anything but Froffles from now on, and you would be wise to join me. 

11. A shortage of cups and a surplus of waffles inspired the ice cream cone.

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When a Missouri ice cream vendor at the St. Louis World Fair ran out of ice cream cups in 1904, he asked the nearby waffle vendor to help him out. The ice cream vendor folded the waffles and used them to make the first ever ice cream cones.

12. Belgium waffles were originally called Brussels waffles.

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The Belgium waffle was introduced in America at the 1962 Seattle World Fair. Maurice Vermersch, a Brussels native, was using his wife’s famous recipe to sell waffles as a fair vendor. Nervous that Americans wouldn’t know where Brussels was located, he changed the name to Belgium waffles, which stuck with US crowds.

 

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Packaged Food

Hellmann’s Attempt To Make Vegan Mayonnaise Won’t Actually Be Mayo

For all the vegans out there ready to throw themselves off a cliff because they can’t find a legitimate vegan mayonnaise to top their sweet potato fries with — relax and step away from the edge.

Hellmann’s, also known as Best Foods, wants to save you from this vegan nightmare by introducing an organic, eggless alternative with the label, “Hellmann’s Carefully Crafted Dressing & Sandwich Spread.” The new product will be introduced this February and will technically not be considered mayonnaise — but that’s OK.

Mayo-Stk

You should already know there’s no such thing as a vegan mayonnaise. And secondly, as a vegan you’re well aware, in order for food to be accepted as “vegan” it cannot contain any animal-based products. No meat, no dairy, no eggs.

Last time I checked (OK, I just now Googled, “how is mayonnaise made paula deen“),  mayonnaise is traditionally made with egg yolk (I’m almost certain chicken eggs (yolks) are the standard mayo egg). Pretty sure chickens are considered animals (I didn’t Google chicken question, fearful that I’d get one million pages of, ‘what came first the chicken or the egg?’ results.) So, that must mean traditional, standard, good ol’ “mayo” can’t ever be considered vegan. Right?!

Hellmann’s seems to be entering the organic, eggless-spread market after it stopped pursuing a 2014 false advertising lawsuit its conglomerate, Unilever, filed against a San Francisco-based start-up, Hampton Creek, over the labeling on its line of eggless spread, “Just Mayo,”

In the suit, Hellmann’s conglomerate alleged that Hampton Creek’s, “Just Mayo” labeling was misleading to consumers because it did not contain eggs, therefore should not be considered mayonnaise.

In fact, Hellmann’s lawsuit wasn’t just a flash in the pan. In 2015, The FDA wrote a letter to Hampton Creek citing numerous violations regarding nutritional information found on its labels and website.

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Hit-Or-Miss

6 Times Our Favorite Food Companies Fed Us Complete Bullshit

Depending on whom you ask, the phrase “truth in advertising” makes about as much sense as “shy, literate professional wrestler.” The difference between scientific fact and marketing gimmick is an ever-widening gulf, and these are just some of the corporate culprits that got caught with their filthy mitts in the cookie jar. Join us now in hawking a collective loogie on these despicable bastards and everything they claim to stand for.

Just Mayo

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As you’ll come to see in this article, word’s like “Just”, “Simply”, and “Naked” mean very little when they appear on food labels. In this case, “Isn’t Even Technically” would be a more accurate descriptor for this mayo. Thanks to the interests of Unilever (who, oh by the way, manufactures Best Foods/Hellmann’s), the company’s lying name was brought to light in 2014, with some pseudo-illegal help from the American Egg Board. They don’t use any eggs (despite the fact that its label is basically just a picture of an egg), meaning they’re not allowed to call themselves mayonnaise.

Unilever eventually dropped the suit due to a major backlash, but Just Mayo was soon in hot water themselves for marketing themselves as a healthier alternative to other mayo options. The vegan mayonnaise contained such high levels of fat that the FDA ordered them to quit advertising felonious health benefits.

McDonald’s Monopoly

For over 75 years, McDonald’s has carefully cultivated an image that’s something akin to the Phillip Morris of fast food. Yes, this company and every single product it produces seems to affect the general health of America, yet we just can’t say no to their dollar double-cheeseburgers. But, aside from the woes decried in movies like Supersize Me, there’s also the rigged Monopoly sweepstakes scandal. It was found that between 1995 and 2000, marketing executives had pilfered the most valuable pieces, taking nearly $24 million while all I got was a small fucking fry with the purchase of a medium soda. May the plague of a thousand Big Macs clog the arteries of their souls.

 

Starbuck’s Pumpkin Spice Latte

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A seasonal favorite of basic bitches everywhere, the runaway success of the Pumpkin Spice Latte is just fucking gross at this point. As you may recall, there was an uproar last fall regarding the lack of pumpkin or spice in PSLs. After having the orange ooze (roughly the color of Snooki) chemically tested, Vani Hari aka Food Babe reported that not only did it not contain a trace of pumpkin, but was dishearteningly rich in caramel color class IV—thought by many to be carcinogenic, though this has been disputed. Still, Starbucks heard us loud and clear; they released the seasonal latte this year with actual pumpkin and sans cancerous caramel.

Naked Juice

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Jeez, all these fatty foods and sugary drinks make you wanna reach for something healthy, right? DON’T DO IT! Naked juice got in hot water in 2012 for claims that it was all natural… y’know, naked. Well, much like a pornstar, “naked” does not necessarily mean “all-natural”. Many of the supplements used in the formulation of the juices did not come from natural, non-GMO sources, and certainly don’t qualify as fruit. The Pepsi subsidiary also caught heat for containing more sugar per ounce than it’s parent company’s flagship soft drink, while at the same time doling out more unverifiable “magical elixir” promissory statements than Dr. Fucking Oz.

Rice Krispies

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It’s always good to capitalize on general unrest and mass panic. Or at least it is if you’re smoking snap, crackle and pop on a regular basis. Kellogg’s Rice Krispies did exactly that at the peak of the swine flu pandemonium in 2009, claiming that the cereal “Now helps support your child’s immunity,” though they never actually bothered to change the recipe. Any one who’s ever eaten the cereal will tell you that it should only be used as a cheap alternative to packaging peanuts. At any rate, the Federal Trade Commision slapped an injunction on the cold cereal mogul stating that they need to base their claims on something called “evidence.”

M&Ms

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And lastly, these little lying bastards who DEFINITELY MELT IN YOUR FUCKING HANDS!

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Video

How To Make Condiments From Scratch

Condiments are the unsung heroes of the food world, and while they’ll never get the recognition they deserve when paired with the usual suspects like burgers, hot dogs, or fries, you really start to notice how dry everything gets once they go missing. There’s nothing worse than a dry sandwich.

To better appreciate how important everyday condiments are, we set out to make our own from scratch.

We attempted the big three: Ketchup, mayonnaise and mustard.

Though mustard was definitely the most time-consuming of the three, mayonnaise was probably the trickiest.

Ketchup? Thankfully, the tomato legend was the easiest to make, by far.

Nonetheless, it was definitely a humbling experience making all the sauces we usually take for granted.

In a world without condiments, we’d probably all react like this. Don’t want that at all.