[Gadzillion Banner]
Last Updated on 15-Nov-2017
Category: Food

Topic: Spices-Condiments

[Previous Topic] | [Home Page] | [Next Topic]
Keyword Search for
Get a Free Search Engine for Your Web Site

    1. Why is it called Grey Poupon when it's really yellow? (Contributed by Don F.)
    2. Why is ketchup (catsup) sold by weight and mayonnaise sold by volume? (Contributed by Don F.)
    3. What would forest preserves taste like? What would the ingredients be? (Contributed by Don F.)
    4. Why is it that they put expiry dates on PRESERVATIVES? (Contributed by Kevin Hoffman)
    5. Why doesn't honey ever spoil? (Contributed by Alice Yucht)
    6. How many tiny packets of duck sauce and soy sauce do you suppose are tossed out every night with empty take-out Chinese food containers? (Contributed by Cathy Grubman Quirks Newspaper)
    7. Isn't the only problem with home canning the fact that eventually you'll have to eat the stuff? (Contributed by J. Wagner)
    8. With all the preservation in processed food these days isn't it comforting to know that most of it will outlive you? (Contributed by Jim Moore Jr.)
    9. Why is it considered unlucky to spill salt? (Contributed by MailBits.com)
    10. Is anyone working on a Bestoshire Sauce? Or have our standards really fallen that far? (Contributed by Jeff DeStefano)
    11. If you swallow a bit of yeast when you go to bed at night, will you rise early in the morning? (Contributed by Cynthia McGregor)
    12. Why do they sell black olives in cans and green olives in glass jars? (Contributed by Don F.)
    13. How do people with no teeth open those little packages of ketchup and mustard? (Contributed by The Vent on AccessAtlanta.com)
    14. Why is nutmeg extremely poisonous if injected intravenously? And how did they find this out? (Contributed by Beckie)
    15. Are you practicing safe eating when you use condiments? (Contributed by The Vent on AccessAtlanta.com)
    16. How come all the labels refer to it as 'tomato ketchup'? What other kind of ketchup is there? (Contributed by Don F.)
    17. How can sweet and sour sauce be sweet and sour at the same time? (Contributed by C.T.)
    18. If there is no soy in soy sauce, why do they call it soy sauce? (Contributed by Dylon MacMaster)
    19. We have sugar substitutes, right? So why don't we have salt substitutes? (Contributed by Valerie)
    20. Why doesn't baking soda freeze? (Contributed by C.T.)
    21. If you cut yourself, shouldn’t you rub thyme into the cut? Because thyme heals all wounds, right? (Contributed by Thom)
    22. What is so fancy about ketchup? (Contributed by The Vent on AccessAtlanta.com)
    23. If tartar is that stuff on your teeth, then what is Tartar sauce made from? (Contributed by Ralphie)
    24. What's the difference between normal ketchup and fancy ketchup? (Contributed by T.C.)
    25. If a tomato is a vegetable, then is ketchup a smoothie? (Contributed by Woody)
If you have enjoyed thinking about these questions, please consider making a small donation to this website to help meet the increasing costs involved in maintaining it.
Thank you

[Previous Topic] | [Home Page] | [Next Topic]

Contributions are Welcome
Send to Don Fowler

Sherwood Park, Alberta, Canada
Do you have a question that you would like to share? If so, then please submit it below. Thank you.

Contributed By:

Your Question:

Have a Nice Day!