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what condiments or sauces can I use?

Answered on October 07, 2013
Created October 06, 2013 at 5:46 PM

what condiments or sauces can I use?

Medium avatar

(238)

on October 06, 2013
at 11:19 PM

You mean your not supposed to do shots of Tiparos?

I use a lot of it to marinate chicken thighs with coriander, garlic & black pepper - then grill. Families favorite chicken dinner.

32f5749fa6cf7adbeb0b0b031ba82b46

(41747)

on October 06, 2013
at 10:25 PM

I stand corrected on the sugar, but then again, there's so little in it... not like you do shots of fish sauce. ;)

Cf08ad26759fdd206a2c9f9385080a57

(995)

on October 06, 2013
at 09:53 PM

I once bought an Agave nectar ketchup. I'd avoid that (probably worse than the normal stuff.) Maybe spring for the organic ketchup. I've been wanting to try out this recipe.

Medium avatar

(238)

on October 06, 2013
at 09:01 PM

Tiparos is my fish sauce usually, I will use Red Boat if I'm just sprinkling it on uncooked, but otherwise I'm ok with a bit of sugar in the mix. I'm not so sure the sugar is added into the ferment I think it is for back sweetening and mouth/taste appeal.

32f5749fa6cf7adbeb0b0b031ba82b46

(41747)

on October 06, 2013
at 08:53 PM

Fermented sugar is no longer sugar. Red Boat has a lot of hype behind it, I'll stick to my affordable Tiparos, which a lot of people say is great.

Cf08ad26759fdd206a2c9f9385080a57

(995)

on October 06, 2013
at 08:25 PM

Ideally, you'll want to make your own. (http://www.culturesforhealth.com/cultured-condiment-recipes yum)

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6 Answers

0
34a31e6e59ee73ac7ddfd96c3e653919

on October 07, 2013
at 11:52 AM

learn to make aiolis. by that i mean the real raw kind made by emulsification...so many possibilities with them

0
089dd41b18fbb95ebb5347cded708d98

(5635)

on October 07, 2013
at 02:51 AM

i stick to organic mustard, balsamic vinegar (fig is my favorite), coconut aminos, fresh herbs. i make this great little sauce in the food processor/blender. blend up 1 can of anchovies (i use Cento brand), 4 cloves of fresh garlic, 2 handfuls of parsley, and some extra virgin olive oil (drizzle until it's a consistency you like). it's salty and herby. goes GREAT with lamb, beef, and bison.

0
Fdf4a54dbd8af5384d5ff0963866b807

on October 06, 2013
at 08:59 PM

Thank you this helps. What about Ketchup?

Cf08ad26759fdd206a2c9f9385080a57

(995)

on October 06, 2013
at 09:53 PM

I once bought an Agave nectar ketchup. I'd avoid that (probably worse than the normal stuff.) Maybe spring for the organic ketchup. I've been wanting to try out this recipe.

0
86cb0ceb4c145603be2e405cd14c5acd

(50)

on October 06, 2013
at 08:53 PM

1- fresh herbs: coriander, parsley, dill, mint, basil, rosemary, etc

2- sun-dried tomatoes

3- freshly-ground pepper

4- ginger

5- chili flakes, chili peppers

6- garlic, onions

7- cumin

8- mustard

9- cinnamon sticks + cardamom + bay leave for broth (in addition to salt and pepper)

10-tomato sauce (read label; avoid ones with sugar and strange ingredients, go low sodium)

11- coconut milk with curry powder (or with curcuma+cumin+pepper+sea salt) and ginger (optional)

12- fresh lime or lemon juice

13- fresh orange juice (great for cooking shrimps)

14- lemon and orange zest

15- tandoori sauce (read label)

16- chopped olives

17- sauerkraut+its water

18- salad dressing: olive oil + lime juice or vinegar + salt & pepper

19- vinegar (balsamic, apple cider)

20- vanilla (for coffee, tea and some meat dishes)

21- ground cinnamon (for coffee, tea, and some meat dishes, I sometimes sprinkle some on 1/2 avocado and eat it with a spoon, yum!)

22- salsa verde

23- pesto (you can make your own, lots of recipes online, I even developed my own versions lol)

24- pesto rosso

25- avocado mayonnaise (avocado + garlic + vinegar + salt & pepper)

0
Medium avatar

(238)

on October 06, 2013
at 06:08 PM

I love fish sauce. The best of the best is Red Boat and it is ridiculously expensive compared to all the other brands. It is just fish and salt while the others have sugar and some use wheat,etc. It replaces soy sauce for me and several other condiments as well. Beyond that I use Dijon Mustard and olive oil. Everything else is pretty much gone and buried and I really don't miss them. Lots of chili peppers, garlic, onions, etc. fill the void.

32f5749fa6cf7adbeb0b0b031ba82b46

(41747)

on October 06, 2013
at 08:53 PM

Fermented sugar is no longer sugar. Red Boat has a lot of hype behind it, I'll stick to my affordable Tiparos, which a lot of people say is great.

0
7904c7276d7e48f1be887fabd263bfd9

(300)

on October 06, 2013
at 06:00 PM

avoid ones with too much bad stuff in them, sugar/sweeteners, salt(maybe), ''flavorings'', Msg.... things like that. if you cant understand whats in it you probably want to avoid it, and if you do understand it but you see too much bad stuff in there then you also probably want to avoid it.

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