jusnikki
Head Chef
Mustard and Southwest sauce. There's nothing like southwest sauce on a sandwich!
Butter - is butter a condiment?
I'm also a huge chutney fan.
Of course butter is a condiment. EVERYThING tastes better with butter. Butter shall conquer the world. You can never have too much butter. Right now there are six pounds of butter in my freezer.
Ooops! Sorry, I had to stop and wipe the drool off my screen. After butter comes garlic. One can never have too much butter or garlic.
not much that's better than those two items, but technically, neither would be classified as a Condiment. Just sayin'...
Frank's hot sauce is the one I use up quickly. Although, we go through a lot of mayo, but that is homemade, so it probably doesn't count because we make it on an "as needed" basis and add different seasonings depending on why we are making it in the first place. And, never MW. I fed the jar I bought by accident to the chickens.
no mayonnaise said:Real sriracha (NOT the Hung Fong rooster brand/green top one, blech!) is the greatest. I go with Shark brand sriracha. There are really only two real sriracha brands imported to the US: Shark and Sriraja Panich. They are produced in the town of Sriracha, Thailand. The garbage sold all over America, made in California, with the rooster on the bottle is abysmal in comparison, they're really different.
Real sriracha (NOT the Hung Fong rooster brand/green top one, blech!) is the greatest. I go with Shark brand sriracha. There are really only two real sriracha brands imported to the US: Shark and Sriraja Panich. They are produced in the town of Sriracha, Thailand. The garbage sold all over America, made in California, with the rooster on the bottle is abysmal in comparison, they're really different.
NAchef said:Here is a little write up on some of the different sriracha sauces.
Sriracha Taste Off: Thailand vs. America vs. Vietnam - Viet World Kitchen
HP sauce, English Mustard,Mint sauce,Horseradish sauce and last but not least Cackalacky sauce.
I went to a little gourmet shop yesterday and splurged on White Truffle Oil - I plan on using it sparingly on fish and vegetables. Have you had the pleasure of trying it? If you bought it, how did you use it? Thanks!
I went to a little gourmet shop yesterday and splurged on White Truffle Oil - I plan on using it sparingly on fish and vegetables. Have you had the pleasure of trying it? If you bought it, how did you use it? Thanks!
Tomato chutney. As versatile as ketchup, but with a much better flavor.