September 5 – Banana Pepper

Crazy Condiments

I’ve recently fallen in love with actual banana peppers (although the drink was quite tasty, too) and I enjoy experimenting with different tastes and combinations on burgers, hot dogs, sandwiches, salads, and nearly everything else I stuff in my mouth. Of course, I’m a fan of all your usual condiments (ketchup, mustard, mayo, etc.), but here are some of the more unique items I love to add to my meals:

Baconnaise

I’d be happy if everything in my life came with bacon on board. Mayo is already a wonderful condiment, but when you combine it with the healing powers of bacon (seriously, bacon is the best known hangover cure), you just can’t go wrong. Baconnaise would be best enjoyed on… anything. It’s that simple of a concept.

Bacon Salad

Bacon Bits

Sticking with the most delicious meat known to man, I love bacon bits (real or simulated, it doesn’t really matter!) and will toss some on many different meals. They go great on tacos, Caesar salads, poutine, and pizza, among others. I weep for those that do not eat bacon and have spent countless nights lost in prayer for their souls.

Tzatziki

What would Greek food be without Tzatziki? Well, it would still be pretty damn good, but Tzatziki is the icing on the cake… or in this case, the souvlaki, potatoes, rice, Greek salad, calamari, lamb… shall I continue?! Sure, the substance can leave your breath with a long-lasting garlic resonance, but it’s all worth it for the taste.

tzatziki-chips

Oh, I want these so bad!

Chipotle/Southwest/Baja Sauce

This is another dressing that I’ve really gotten into in the last little while. I enjoy a little heat with my food (nothing crazy, because I’m more about flavor than burn) and these spreads are the perfect touch for getting that mild to medium singe. Burritos, in particular, have become an absolute pleasure since these sauces became so popular.

Tartar Sauce

I’ve recently fallen back in love with tartar sauce after a few years of barely being friends. Of course, the stuff perfectly complements fish and chips, but can also be used with other seafood delicacies. I recently realized that I’ve never tried a McDonald’s Filet-O-Fish and that’s something that needs immediate remedying. I’ll report back to you soon!

fillet-o-fish

Olives

I love all types of olives: black ones, green ones, stuffed, pitted. There’s no olive I won’t try. We’ve also become quite enamored of late with tapenades around the Sip Advisor offices. These dips mix chopped olives with a host of other ingredients that can include capers, anchovies, juices, oils, herbs and spices. They’re great on breads and crackers.

Triple O Sauce

I can best describe this as a mayo-ketchup-thousand island hybrid that is so delicious it truly makes the burger. It’s only available at White Spot restaurants, which are largely located throughout B.C., Canada. I had a family member who used to work with the company and legend has it she would bring a massive container of the sauce to family gatherings… sadly, I wasn’t even born yet.

Drink #248: Banana Pepper

Banana Pepper Drink

  • 1 oz Dark Rum
  • 0.5 oz Crème de Banane
  • 0.5 oz Amaretto
  • Top with Cola
  • Garnish with a Banana Slice and a Banana Pepper

I bet you’re thinking to yourself: “Did the Sip Advisor just write an entire post about condiments and sauces?” You’re damn right he just did… now if only they paid me to do this!

Sip Advisor Bar Notes (3.5 Sips out of 5):
This cocktail is advertised as a banana-flavoured Dr. Pepper and on that point, it hits its mark. It’s a pretty decent, if not amazing drink, but one that would be enjoyed by most people.

Advertisements

April 4 – Bakon Bloody Mary

Bacon, Bacon, Bacon, BACON!

Sweet Jesus, I love bacon. In fact, I think pigs are one of the most delicious animals known to man. If they don’t top the list, they’re a close second behind the Dodo Bird.

I was raised on BLTs and my own creation, B&Ps (Bacon and Pickles), sandwiches. Bacon is a suitable ingredient in nearly every recipe. I throw bacon bits on my tacos, Caesar salads, French fries, pizza, pasta, ice cream, you name it.

Bacon enhances every food item I put it on. It’s a spectacular addition to burgers, even worth the additional charge you are given. And I never thought I could love potato chips more until I found flavours like Smokey Bacon and Sour Crème and Bacon. Then my world was truly complete.

I could wax on about cured meats forever, but largely due to an overdose of bacon, I’m letting some other experts do my work for me. So, my little sippers, here’s some Sip Advisor edutainment, which I hope you will enjoy as much as I did:

Drink #94: Bakon Bloody Mary

Bakon Bloody Mary Cocktail Drink Recipe

  • 1.5 oz Bakon Vodka
  • Top with Tomato Juice
  • Dash of Worcestershire Sauce
  • Dash of Tabasco Sauce
  • Dash of Celery Salt and Pepper
  • 1/2 tsp of Horseradish
  • Garnish with Spicy Green Bean and Bacon Strips

I’m happy to report that after all the cool things I’ve had bacon on or in (chocolate and mayonnaise included), I can finally say that I’ve found a way to meld it to my other passion, liquor. Much thanks need to be heaved upon Ma and Pa Sip for picking up a bottle of Bakon Vodka and letting me crack it open for the first taste!

Sip Advisor Bar Notes (3 Sips out of 5):
While I have to say that I prefer Caesars, this Bloody Mary wasn’t horrible. The Bakon Vodka is very interesting, smelling and tasting like the cured meat. While I was at it, I thought, “why not throw a slice of real bacon into the mix?” A decision I will never regret!