I like ketchup the most, especially on burgers and hot dogs. What about you, OT?
I'm a big hot sauce fan. I grow my own ghost peppers every year to make some. I partake in Ketchup, BBQ sauce, and love me some A1, but the spice is where it's at.
Probably more mild hot sauces like Frank's Red Hot... I put that shit on everything.
Ha and stuff.
I'm also a fan of brown spicy mustard, jellies and jams... condiments are the best. lol.
I've an especial fondness for scampi with my tartare sauce, but I'll have anything with it really.
Excellent choice. ^
Also ajvar and remoulade are both really good. I don't know shit about food but my ex was the condiment queen. Had a whole cupboard full of weird jars and bottles which we used to sploosh and splodge on probably totally inappropriate foods. Those two were my favourites from her stash.
Nearly forgot horseradish sauce. Love that stuff on cold cuts.
@girlusocrazy: I'd definitely recommend it!
She used to live in the Balkans and they put it on a lot of their meat dishes there, as a relish. Lamb is kind of hard to come by over here, but I've found it goes great with kebabs and burgers too.
Hmmmmm, excluding what I would call seasonings (soy sauce, for example, is a critical part of many recipes, not just something you sprinkle on things out of habit, though it's fine for that) I'd have to say my favorite condiments are:
I mean, there's so many, but I'd say those are at the top.
Also ajvar and remoulade are both really good. I don't know shit about food but my ex was the condiment queen. Had a whole cupboard full of weird jars and bottles which we used to sploosh and splodge on probably totally inappropriate foods. Those two were my favourites from her stash.
Nearly forgot horseradish sauce. Love that stuff on cold cuts.
Going to keep my eye out for ajvar, that sounds pretty good.
I don't enjoy eggplant as like an independent vegetable, but I love it incorporated into things (like babaganoush, for example).
BBQ sauce, especially something sweet n' spicy. Not as versatile as ketchup or mustard, but I'll put it on anything that works.
Love a good "carolina gold" style BBQ sauce. Mustard-forward, and quite vinegary...often to the point you almost don't want to eat it on its own. But doused into some shredded pork or other fatty meat? Ooooh man, it really cuts through the richness and makes the flavor actually better imo.
I love most BBQ sauces, but sometimes they can be a little too sticky-sweet and over-spiced. But I still like them. But that Carolina-style holds a special place in my heart.
Big Daddy's Carolina-Style BBQ Sauce (ignore the name lol, it's a good recipe).
@mrbojangles25: Chutney is good. If soy sauce doesn't count (I see it at many tables though) but dipping counts, then I would say tsuyu. Great for dipping noodles, vegetables, meat, etc. I like to mix it with a bit of wasabi, sesame oil, roasted sesame seeds, and some green onions.
I'll have to try sambal and nuoc cham.
@mrbojangles25: I love the word "eggplant", lol, sounds much more approachable than the British-English name. They're aubergines in the UK, which makes them sound really sophisticated and snooty. I'm not sure anyone knows what we're supposed to do with them there.
Yeah, they're not tremendously inspiring as a side, but treated like bell peppers - stuffed with meat, rice, tomatoes, herbs and spices then baked... 😍
Gah. I really need to learn how to cook one day.
@mrbojangles25: I love the word "eggplant", lol, sounds much more approachable than the British-English name. They're aubergines in the UK, which makes them sound really sophisticated and snooty. I'm not sure anyone knows what we're supposed to do with them there.
Yeah, they're not tremendously inspiring as a side, but treated like bell peppers - stuffed with meat, rice, tomatoes, herbs and spices then baked... 😍
Gah. I really need to learn how to cook one day.
you totally reminded me of this:
Oooooh aubergine! Well ooh la de da, mr french man.
What do you call it?
Eggplant!
@mrbojangles25: Exactly that energy. XD
Incidentally, I got teased mercilessly for saying /garridge/ when I moved south. Those Frenchies have a lot to answer for!
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