Universal law of childhood eating, #217: Kids like to dip stuff in stuff. At least, our kids do. They dip roasted potatoes in ketchup. They dip baby carrots in ginger dressing. They dip sausages in yellow mustard, cookies in milk, and breaded chicken in ketchup. They dip salmon in Soyaki, grape tomatoes in ketchup (not sh*tting you!), burritos in salsa, apples in Nutella, bacon strips in maple syrup, Hershey’s kisses in peanut butter, ketchup in ketchup in ketchup in ketchup. I’m not sure what evolutionary quirk is playing out here re: the dipping impulse, but as long as the food goes down, it is all good in the hood, right? A couple of weeks ago, I added another one to the rotation. It was Sunday night and we had grilled a couple of tuna steaks [1] and I was standing in the kitchen, trying to think of something to help seal the deal with the kids. Tuna is not always easy. What goes well with it? Spicy mayo! So I made one, using Hellmann’s and Sriracha. (About 1 teaspoon Sriracha to every 3 tablespoons mayo.) It had a beautiful, peachy color. It had some serious umami action, without being too spicy. It went over huge. Not only that, I’ve since discovered it’s a pretty versatile tool. It’s not just for dipping, in other words. You can use this on turkey sandwiches, in canned tuna salad, in potato salad, in slaws, and, maybe best of all, with – yeah, you heard me Henry John Heinz – Tater Tots. — Andy