Talk:Dipping sauce
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No mention of Saucemen's?
Do you think Saucemen's restaurant should get a mention? They have 1,000 kinds of dipping sauces. --70.167.58.6 (talk) 22:18, 18 August 2009 (UTC)
aybe where is it ill try t out — Preceding unsigned comment added by 90.206.24.1 (talk) 16:37, 24 January 2015 (UTC)
Bread as utensil
A number of cuisines, Ethiopian and Moroccan come to mind first, use bread as a utensil to pick up a thick stew. I do not know if this falls into the purview of "dips", but if it does, this is an important aspect not covered. Novangelis (talk) 22:24, 8 January 2010 (UTC)
Alton Brown
I don't believe the quote belongs on the article. Psilocybin (talk) 16:06, 2 January 2013 (UTC)
- Expert commentary is appropriate in articles. The problem is that the article needs more article. While I'd prefer James Beard to Alton Brown, but no one has added any content that makes the quote extraneous. I've had some ideas for building it up (rather than paring it to a list).Novangelis (talk) 17:40, 2 January 2013 (UTC)
Description , opening
For many of these items, it would be apparrent that the dip is actually the main item being consumed, and the bread or cracker or chip is only there to facilitate consumption of the dip item. Drsruli (talk) 18:29, 19 May 2024 (UTC)
Dip vs dipping sauce
This may differ between countries, but I would posit that a dipping sauce and dip are two separate food items that deserve separate articles. A dipping sauce provides an additional flavour to the existing main component of the course, which is often finger food such as French fries or spring rolls. Ketchup/tomato sauce, soy sauce, and sweet chilli sauce come to mind. Meanwhile, a dip is more typically the main feature of the course, into which a more neutral food is dipped such as bread or crackers. Hummus, guacamole and tzatziki, to me, are dips, and not dipping sauces. I would add that while a dipping sauce can be a thin liquid, a dip usually has a thick consistency. Discuss. Neegzistuoja (talk) 09:59, 1 October 2024 (UTC)