Tag Archives: condiments

Just right

It’s Fourth of July weekend — albeit a stormy one here in New York City — and Mashable.com has posted 15 fun ways to ‘geek up’ your 4th of July.

My favorite?

A picnic table condiment set, complete with vintage containers.

Mashable likes it because it’s a retro, miniature version of the real thing.

Maybe it’s my New York City point of view, but….

Looks full size to me.

For a limited time

Why are rare things inherently more special?

Take the McRib Sandwich from McDonald’s.

It returned this week after a 16-year hiatus.  And it’s only going to be around until December 5th.

The very scarcity of this oddly pressed slab of mystery meat will no doubt make it a daily sell-out at all 14,000 McDonald’s outlets.

(Some folks swear it’s the sauce.  Addictive.  I’ll take their word for it.)

Same goes for the Pumpkin Spice Latte at Starbuck’s.  A seasonal brew, it’s only available in the fall, ’round Halloween and Thanksgiving, when our thoughts turn to the spooky orange gourds.

It’s very popular.  But is it because Pumpkin Spice Latte really tastes all that great…or because you never know when it’s going to be taken away from you?  When you’re going to be standing in that long line in Starbucks…and the harried teenager behind the counter will mouth the dread phrase, “Pumpkin latte is out of season.  You’ll have to make another choice.”

Gasp. Thud.  (That’s you passing out, next to the condiment counter.  And you know how sticky that is.)

If the McDonald’s McRib were always on the menu…if Pumpkin Spice Latte were right next to the Chai Tea — would we order them with as much urgency?  Would we tire of their individual flavors?   Would they become just another menu item?


And where’s the promotion in that?

Saucy gals

A recent issue of “Time Out New York” devoted an entire page to condiments.

“Ode to condiments” was indeed the headline, and the magazine used a combination of high gloss photography and highly glorified language to hail nine of the magazine’s favorite savory sauces from around the city.

Plum sauce, garlic sauce, tahini sauce, even something called crack sauce — a ‘compulsively dippable cream sauce’ — were all served up in irresistible dollops.

Looking at the page made my mouth water.

It also made me think of two good friends, both named Beth.  One lives for sauces and dips.  She would love this article and would happily visit each and every restaurant featured to try out each one.  If given the chose of condiments vs entrees, condiments would win pretty much every time.

My other friend Beth has a well-known fear of condiments.  Won’t eat ’em.  Won’t try ’em.  Doesn’t use dressing of her salad, mustard on her hot dog.  Doesn’t understand why people use ketchup on fries.  If she had been reading “Time Out New York,” she would have made a face at the mere idea of this page’s contents, and quickly turned on.

And yet, they are both named Beth and are both my friends.

Aren’t people interesting and wonderful…just like condiments??