Hungry Right Now is a condiment blog. It was born on a road trip through Spain in 2008.
About halfway between Barcelona and Valencia my boyfriend and I turned left onto a dirt road – we figured there must be something to see in the Delta Deltebre, a marshy plot jutting out into the Mediterranean and sandwiched between the two cities. We drove our flimsy rental in silence for the better part of the afternoon, through derelict towns, past a lone sun-weathered farmer in a pick-up truck, past fields of La Bomba destined for paella. With the water’s edge in sight, and a good stroke of luck, we found Casa Nuri, a sprawling seafood restaurant on the banks of the Ebro River. We tucked in and ordered the suquet de mariscos to share – shortly after a devastating heap of shellfish smelling of smoke and the sea arrived in an old black pot. The waiter unceremoniously tucked a plate of allioli, wobbly and shimmering, alongside. Maybe it was in part the fierce late day sun or the 3 glasses of icy wine but I barely remember peeling the langoustines, shucking the clams, cleaning the shrimp of their shells that garlic mayonnaise was so bracing, so hotly-buzzing with raw garlic I’m still high from it nine years later.
Since then, I’ve made condiments my thing. I spend most waking moments thinking about, eating, making, and researching condiments – the sauces, relishes, toppings, and dressings that make all the other stuff worth eating. I’ll share what I know so long as you don’t take any of this too seriously. If you feel like making a sandwich out of my mortadella ragu be my guest. Just be sure it’s on the softest white bread you can find and that you hashtag the shit out of it with #hungryrightnow so you can teach me a thing or two.
In my other life, I’m a pro food stylist and recipe writer, and as you can clearly see on this here thing, not a pro photographer. My work site is here. I live in Toronto, the center of the universe as everyone knows it, home to people from 190 countries, a town with at least that many favourite condiments. I’m relieved you’ve come – eating all this by myself isn’t easy. – Christopher