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SobaAddict70

Favorite condiment

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I saw no mention of Bufalo Chipotle sauce. Also, horseradish sauce, not horseradish mayonaise or prepared horseradish. Blues Hog barbecue sauce.

Jim

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pesto, lea & perrins, balsamic vinegar, white wine,

I put the first three in EVERYTHING. In fact I don't know if there is anything that I don't put it in. And lately I've been adding tabasco too

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Oh my, lemons--fresh, preserved, dried peel...anything lemon.

Vinegars of all types.

Chiles of all varieties and preparation styles; but especially Herdez green salsa and ROTEL

Indian spices of all pursuasions. Greek spices. Chinese. Caribbean. MEXICAN.

Soy sauces, ditto.

A-1

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Bacon. Yes, it can be a condiment. At least by my rules.


Susan Fahning aka "snowangel"

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Hmm, so many condiments, so little space...

A variety of pickles (mango, lemon, garlic, whatever), chili pastes, flakes and sauces, soy sauce, fish sauce, mustards, olive oils....the list goes on and on. I can't possibly pick one, it just depends upon what I am eating and my mood.

Oh yes, I forgot about vinegars. I think have about 11 varieties in my pantry.


Edited by Modern Day Hermit (log)

--Jenn

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Bacon. Yes, it can be a condiment. At least by my rules.

I'm with you on that one. We have similar rules.

Bacon and butter are pretty much all the condiments you need to perk up any dull dish or add more enjoyment to a favorite.

( I sound a great deal like Betty Furness, I better go take a pill. Too much eGullet and fifties tv advertising.)


Brooks Hamaker, aka "Mayhaw Man"

There's a train everyday, leaving either way...

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Well for me I guess it would have to be Worcestershire, since that's the only one I habitually keep two of: one for cooking and one for taking swigs directly from the bottle when no one else is around!


Edited by Squeat Mungry (log)

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Fresh basil, horseradish (fresh grated), Tabasco chilpote,

Do I have to stop?


Dave Valentin

Retired Explosive Detection K9 Handler

"So, what if we've got it all backwards?" asks my son.

"Got what backwards?" I ask.

"What if chicken tastes like rattlesnake?" My son, the Einstein of the family.

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Dark sesame oil. I use it in everything but pastries. :biggrin:


I'm a canning clean freak because there's no sorry large enough to cover the, "Oops! I gave you botulism" regrets.

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Fresh unsalted butter

Sesame oil

Honey (all sorts of different flowers)

Cayenne powder

Freshly ground black pepper

Yummm.....:wub:

Add noodles, and you have a ....hrm..... :blink: kind of a weird dish.

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one for taking swigs directly from the bottle when no one else is around!

I have the same problem. Maybe a twelve step group could help.

"Hello. My name is Brooks and I am a worcestershireaholic"

This stuff is a pretty good swig right out of the bottle. I reccomend it.

I should never have to go work in the middle of the night. My posting quality goes right down the tube. :wacko:


Brooks Hamaker, aka "Mayhaw Man"

There's a train everyday, leaving either way...

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Fresh garlic, fresh basil, fresh cilantro, dark sesame oil, fresh ginger, EVOO, Cajun hot sauce, cayenne pepper, cinnamon, Dijon mustard, orange zest...


There's nothing better than a good friend, except a good friend with CHOCOLATE.

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Mustard and sriracha, and from the kitchen de Mom bacon, rhubarb sauce, and wild plum jam.

Hopefully soon to add ham hocks in the kitchen de Mom series.


Edited by jsolomon (log)

I always attempt to have the ratio of my intelligence to weight ratio be greater than one. But, I am from the midwest. I am sure you can now understand my life's conundrum.

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Lime pickle

Preserved lemons

Hoboken Eddie's Hot Sauce

Pickled Ginger (homemade, without food coloring)

Toasted Sesame Oil

Horseradish

Cilantro Chutney

Tamarind Chutney

Mustard of almost every variety

Lemon or Lime Marmalade

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i can't say.

everything has it's appropriate condiment.

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one for taking swigs directly from the bottle when no one else is around!

I have the same problem. Maybe a twelve step group could help.

"Hello. My name is Brooks and I am a worcestershireaholic"

Nah, I can stop anytime! Okay, you're right. I can't. I need help!

Oh, that looks good! I can see a new habit forming...

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Pesto

Salsa

Balsamic vinegar

Sambal chili paste with garlic

dark sesame oil

Blind Betty Hot Sauce

Anything lemon (especially Meyer Lemon marmelade)

I also use "waay" too much catsup on fries etc. but it's not my favorite condiment

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Honey Mustard and Soya Sauce float my boat. :smile:

They're both so yummy and versatile!


the tall drink of water...

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There are racks and racks of condiments in my mise, but if I had to pick one favorite, it would be Crystal Louisiana Hot Sauce. No Tab*sco in this house.

I think some people are getting confused here between 'condiment' and 'ingredient' :hmmm:


Hong Kong Dave

O que nao mata engorda.

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"Bacon and butter are pretty much all the condiments you need to perk up any dull dish or add more enjoyment to a favorite. "

My mother used to add both to veggies so that we would eat them. The first time I ate spinach at someone else's house I looked up and said, "Uummmm... where's the bacon?" :huh:

My favorites are guacamole, butter, and cocktail sauce.

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Aioli

Tabasco

Soy Sauce

Ponzu

Most any Salsa

Japanese Pickles

Pepperoncini

This one Thai garlic chili sauce, i forget exactly what it is.

and........SALT!


"yes i'm all lit up again"

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