Condiments: Search and Destroy

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Since I'm living off a pretty tight budget, I've decided to eat a lot of cheap abundant stuff like rice, bread, crackers, and noodles. The only way I can possibly enjoy myself like this is with plenty of wonderful condiments. So.....?

― Honda, Friday, 21 September 2001 00:00 (twenty-four years ago)

Search: Guacamole

― Sean, Friday, 21 September 2001 00:00 (twenty-four years ago)

Search: SRIRACHA SAUCE. Fiery condiment of the gods. If you can't find this in yer local area, order a sample pack from the site above and you'll get a bottle plus four of their other sauces for a great price -- $7 -- and you'll thank me for it. TRUST ME.

― Ned Raggett, Friday, 21 September 2001 00:00 (twenty-four years ago)

good salsa, meaning not pace or taco bell. And of course you can't beat plain yellow mustard.

― Samantha, Friday, 21 September 2001 00:00 (twenty-four years ago)

Strangely, I once bought the Chili Garlic sauce from the same company Ned mentions. It's good for ramen noodles, and is, take my word for it, hot as hell.

― Sean, Friday, 21 September 2001 00:00 (twenty-four years ago)

Encona hot pepper sauce - not for the faint hearted and Paul Newman's cajun sauce, hmmm yum yum.

― Billy Dods, Friday, 21 September 2001 00:00 (twenty-four years ago)

Ned, this is referred to at our place as 'crazy chicken sauce'. Please consider adopting new nomenclature forthwith.

― Josh, Friday, 21 September 2001 00:00 (twenty-four years ago)

Jake Anderson, Linguist Man of Goodness, has always heard it as 'rooster blood.' I suggest you should switch in turn. ;-)

― Ned Raggett, Friday, 21 September 2001 00:00 (twenty-four years ago)

There's a reason why Tabasco and A-1 are generic terms.

― Kris, Friday, 21 September 2001 00:00 (twenty-four years ago)

is Teriyaki sauce sweeter than it used to be or have I just gone off it?

― fritz, Friday, 21 September 2001 00:00 (twenty-four years ago)

Honey Mustard is a godsend as is sweet and sour sauce from Mr Wong available at almost any chinese resturant.

― Mr Noodles, Friday, 21 September 2001 00:00 (twenty-four years ago)

Generic terms? For whom, Kris? It irritates me when I am offered either and it turns out to not be genuine.

Ned, no dice. It looks like we'll have to let the names propogate through the language and then see who wins.

― Josh, Friday, 21 September 2001 00:00 (twenty-four years ago)

Dammit. But hey, survival of the fittest and all.

― Ned Raggett, Friday, 21 September 2001 00:00 (twenty-four years ago)

i lik hot sause

― chasimino, Saturday, 22 September 2001 00:00 (twenty-four years ago)

especisly on tacco

― chasimino, Saturday, 22 September 2001 00:00 (twenty-four years ago)

pepper, salt, ketchup. The divine triangle of codiments.

― jel, Saturday, 22 September 2001 00:00 (twenty-four years ago)

Ranch dressing as condiment = mmmm.

Mayonnaise as condiment = mmmm.

Hollandaise = mmmm, even though it's more of a "sauce" than a "condiment." (But then so is A-1 "steak sauce," so ha.)

Ketchup = why bother?

Special-type mayonnaises that come on nice sandwiches (e.g., "spicy jalepeno mayo," "garlic mayo," "cranberry mayo" like I just had on my turkey sandwich) = mmmm, with unfortunate attendant feelings of Yuppiness.

― Nitsuh, Saturday, 22 September 2001 00:00 (twenty-four years ago)

Ketchup = why bother?

Quite. What a horrible invention, I now realize in retrospect. Tomato acidity hidden with sugar. YECH!

― Ned Raggett, Saturday, 22 September 2001 00:00 (twenty-four years ago)

Ned, you are an INFIDEL DOG. Tomato ketchup is an excellent condiment for consumption w/fried potato products of all kinds.

― Richard Tunnicliffe, Saturday, 22 September 2001 00:00 (twenty-four years ago)

What, no relish or tartar sauce fans here? What's up with that? And what about pickles?

― Tadeusz Suchodolski, Saturday, 22 September 2001 00:00 (twenty-four years ago)

tartar , balamic vinegar, thai chilli garlic,white gravy

― anthony, Saturday, 22 September 2001 00:00 (twenty-four years ago)

please destroy mayonnaise, unless you're in dire need of something to detangle your hair. thank you.

search: tamarind chutney (good on anything), duck sauce (for spring rolls especially yum). oh, and honey, but only on sweet potato fries.

― maura, Saturday, 22 September 2001 00:00 (twenty-four years ago)

Richard, if the choice is ketchup or nothing, I will grudingly accept. But only there. ;-)

― Ned Raggett, Sunday, 23 September 2001 00:00 (twenty-four years ago)

But the purple ketchup is so artifical we call it andy.

― anthony, Sunday, 23 September 2001 00:00 (twenty-four years ago)

Ketchup r0x0r. Mayonnaise sux0r. Satay Sauce 3l33t.

― ogden, Sunday, 23 September 2001 00:00 (twenty-four years ago)

SPICY BROWN MUSTARD! Also, ketchup is GOOD in small doses, and honey is divine.

― Clarke B., Sunday, 23 September 2001 00:00 (twenty-four years ago)

Please call honey "Bee Spread". Thank you.

― rainy, Sunday, 23 September 2001 00:00 (twenty-four years ago)

balsamic vinegar is a must. great on almost anything. i'd call it plum sauce, but i don't know what it's really called, and it's not made of plums. and of course, you just can't beat soy sauce.

― kimera, Sunday, 23 September 2001 00:00 (twenty-four years ago)

When I was in the States I got a sandwich at the deli and I asked for "some pickle" and got a bloody gherkin the size of a Montecristo. I love pickle (ie Branston, Atchar, etc.) and these things seem to be unknown in the US. How do you cope?

― Sam, Monday, 24 September 2001 00:00 (twenty-four years ago)

Quite easily; I have no idea what you're talking about. Kosher pickles with good deli sandwiches rule.

― Sean, Monday, 24 September 2001 00:00 (twenty-four years ago)

Pickapeppa Sauce

they also make a MEAN mango chutney

― Tracer Hand, Monday, 24 September 2001 00:00 (twenty-four years ago)

ye can make a grand meal out of onion, egg, rice and LEE KUM KEE OYSTER SAUCE.

Search also: tamarind paste, which you can get in viet stores and probably elsewhere. The recipe i know is for lime leaves and lambchop, which is outside yr whatever, but actually the fab bit is the tamarind sauce: 2 blobs tamarind paste to 1 blob nam pla thai fish sauce and 1 blob demerara, dissolved in hot water, then whisked in with lotsa olive oil...

― mark s, Monday, 24 September 2001 00:00 (twenty-four years ago)

Tamarind sauce is absolutely classic. One of my fave Thai dishes is duck with crispy noodles and tamarind sauce. Magnificent stuff, doesnt compare to Prawns with Chilli and Salt though which I treated myself to tonight, due to my illness : )

― Ronan, Monday, 24 September 2001 00:00 (twenty-four years ago)

twenty-two years pass...

my POV

ketchup
toum
fish sauce
soy sauce
lime pickle

― he/him hoo-hah (map), Wednesday, 28 August 2024 02:02 (one year ago)

lime pickle is divine. I'm a mustard fiend, I gotta have multiple mustards in the house, I'm into English mustard right now but I'm no snob, I'll use mustard packets and be happy. I'm a theoretical soy sauce snob though bcz I think tamari is Strictly Better than garden-variety soy

― J Edgar Noothgrush (Joan Crawford Loves Chachi), Wednesday, 28 August 2024 02:19 (one year ago)

i used to make toum at an old job, although at the time i called it fake-oli. just fresh lime juice, salt, garlic, and ice cubes. the emulsion was super hard to get right. we served it on a carpaccio but obviously the applications are endless. it's wonderful

― budo jeru, Wednesday, 28 August 2024 03:10 (one year ago)

There should be more clove flavored sweets besides Clove Gum and the purple Necco Wafers and spiced jelly beans/gum drops.

In addition to cinnamon on top of my rice pudding, I sprinkle on the tiniest pinch of clove. Coca-Cola should bring back the limited edition Cinnamon Coke and add the same pinch of clove.

― Hideous Lump, Wednesday, 28 August 2024 05:36 (one year ago)

When I lived in L.A. 20 years ago, there was a burger joint that offered various unique ketchups, including a garlic ketchup to die for.

― Hideous Lump, Wednesday, 28 August 2024 05:39 (one year ago)

Sweet mustard pickle is my go to. Its a kind of pickle/chutneyish spread and it goes really well with sharp cheese or with cold cuts in a sandwich.

― Stoop Crone (Trayce), Wednesday, 28 August 2024 06:05 (one year ago)

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