Although David Shrigley’s photographs are included in major public museums including the Tate Collection, he is predominantly known for his humorous cartoons like Who I Am And What I Want 26. His drawings often feature text acting as commentary about the image. The art is rife with satire and he depicts the every day life of an individual struggling against a social body (1). Hot Dog (2002) is part of a series of photographs where Shrigley anthropomorphises inane objects with cartoon-like eyes. The photograph captures a solitary moment – a universal instant familiar to any viewer. The humor injected into the image through the use of the hot dog initially deters from the poignancy of the sterile bed on which the foodstuff lays.
Ketchup and mustard is among the ubiquitous pairs of foodstuffs always uttered in the same breath like peanut butter and jelly. There are as many names (and spellings) for ketchup as there are varieties of mustard with my favorites being Catchup and the wholegrain style respectively. In the United States, ketchup is one of the most common condiments found in 97% of households (2). Not only is mustard popular in the States – it is also found in the cuisine of India, the Mediterranean, the Caribbean, northern Europe, the Balkan States, Asia, and Africa (3). The recipes below are both quite spicy although they contain very different heat. The chipotle chilies offer a smoky spice while the mustard could be likened to the English variety (but with a hint of sweetness) which is described as having a wasabi-like sensation.
Chipotle Ketchup
adapted from The Washington Post
Yield: 2 cups
1/2 red onion, diced
pinch of salt
1 1/2 teaspoons olive oil
1/4 teaspoon chili powder
1 1/2 teaspoons brown sugar
14 ounces tomato puree, canned
1/4 cup cider vinegar
1/2 teaspoon molasses
1/8 teaspoon ground cloves
1 1/2 teaspoons seeded mustard
1/2 teaspoon Worcestershire sauce
1 chipotle pepper + 1 tablespoon adobo sauce
freshly ground black pepper, to taste
juice of 1/2 lime
Sweat the onions with a bit of salt and the oil in a saucepan for about 5 minutes over medium-high heat. Add the sugar and chili and let cook 30 seconds while stirring. Incorporate the remaining ingredients (excluding the lime) and bring to a boil.
Reduce the heat to medium-low and allow the mixture to simmer for 30 minutes until thickened. Puree with a hand blender for 2 to 3 minutes and add the lime juice. Season with salt and pepper and store in a jar in the refrigerator.
Dark Beer Mustard
Yield: 2 cups
1/4 cup yellow mustard seeds
2 tablespoon brown mustard seeds
1/4 cup dry mustard
1/2 cup dark beer
3/4 cup cider vinegar
1 yellow onion, minced
2 tablespoon brown sugar
2 garlic cloves, minced
1/4 teaspoon turmeric
1/8 teaspoon ground chili
1/8 teaspoon cinnamon
1/4 teaspoon nutmeg
Combine the three types of mustard in a small bowl. Add the remaining ingredients to a saucepan and simmer uncovered for about 15 minutes over medium heat until the mixture has reduced by half.
Pour the reduced mixture into the small bowl with the mustard seeds. Leave on the counter for 48 hours before partially pureeing to the point where the mustard is creamy but the seeds are still grainy, takes about 5 minutes with a hand blender.
Transfer to jars and let age for three days in the refrigerator. This will allow the mustard to mellow in flavor.
20 comments
Rosa's Yummy Yums says:
Sep 16, 2009
Two wonderful sauces! OMG, that hot dog looks so tempting!br /br /Cheers,br /br /Rosa
Lorraine @ Not Quite Nigella says:
Sep 16, 2009
Heh love that series of photographs! My list of favourite photographers is sooo long but I really like Cindy Sherman and Diane Arbus! :)
Siri says:
Sep 16, 2009
Sounds like the best fancy hot dog. Ever.
the southern hostess says:
Sep 16, 2009
These are the best-looking condiments I#39;ve ever seen.
Heavenly Housewife says:
Sep 16, 2009
Lol, those pictures of the hot dogs in bed are funny :D. Yours looks tastier though!
Amanda says:
Sep 16, 2009
I haven#39;t had a hot dog in YEARS, but I know what I#39;m having for dinner tomorrow evening…br /br /I like the addition of the chipotle pepper, I love using them. Such an unexpected smoky flavor.
Anh says:
Sep 17, 2009
Very creative! The dish itself is amazing, too!
shaz says:
Sep 17, 2009
Now that#39;s what I call breakfast in bed! Your hot-dog pic is making my tummy rumble…mmmmm. And I could definitely do with some dark beer mustard on it.
MeetaK says:
Sep 17, 2009
oh yes – after spending the last weekend making ketchup and chutney i think this is next on my list. tom will love that mustard for sure!
art and lemons says:
Sep 17, 2009
I want to wake up next to that hot dog! Great post and thanks for introducing me to David Shrigley and Martin Parr#39;s artwork.
Hungry Dog says:
Sep 17, 2009
I have never heard of David Shrigley but now want to know more! Your hot dog amp; condiments look delicious.
Hello My Name is Katie says:
Sep 17, 2009
hehe this was a very cute post. the ketchup and mustard sounds delicious.
Forager says:
Sep 20, 2009
Love reading your posts – I learn something different about art everytime! Your hot dog would only have improved David Shirley#39;s photos!
Julie says:
Sep 20, 2009
My mother called it catsup and I always laughed at it. I love ketchup and cannot eat a hot dog or hamburger without it. You will never get me to eat mustard though…
dessert girl says:
Sep 20, 2009
Ha ha. Love the hotdog pics! The dark beer mustard sounds awesome!
isa says:
Sep 20, 2009
Two fantastic sauces – the dark beer mustard sounds delicious!br /Great post!
Jill says:
Sep 21, 2009
I just love reading your blog Megan! I always learn new and interesting things about art. Both sauces sound divine! :)
Susan from Food Blogga says:
Sep 22, 2009
Oh, there#39;s nothing quite like dark beer mustard on grilled bratwurst. Mmm…..
From Me says:
Sep 23, 2009
I#39;m so glad you chose a photograph to work from! I would have never expected it but I love your take on his take. It was also nice to read about who inspires you as a photographer and their influence. Loved it!
RavingSockMonkey (@ravingsockmonky) says:
Aug 27, 2011
psst @8bitEmily : http://t.co/04x4cQL Saved this for a nephew who has corn allergies, but figured you might like it too.