Favorite condiments

[Mike Schwartz]

[Ron Thorne]

[Ron Thorne]

For the record, Chiles are food!

[ran]

I don't have the graphics.

When I get off the plane in NYC or Newark , almost like the penguins marching in Antarctica , I look for the sauteed red onions that are part of any decent hot dog. Finding the onions aren't the problem , finding some place that warms the buns is.

But it's hard for me to have a hot dog without the sauteed red onions.

[Ron Thorne]

Here ya go, ran.

[ran]

Ron , thank you so much . But that's not it. I'm not a food person but I think they do them in some type of tomato sauce and they are so good. I know Papay's have them and most of the street vendors as well.

[Mike Schwartz]

Ron , thank you so much . But that's not it. I'm not a food person but I think they do them in some type of tomato sauce and they are so good. I know Papay's have them and most of the street vendors as well.

[bigtiny]

Sriracha
Tobasco
Tobasco (Jalepeno)
Mojo (lime juice, olive oil, minced garlic)
Soy Sauce
Thai or Vietnamese Fish Sauce
Harissa

bigtiny

[Mike Schwartz]

[Mike Schwartz]

[baksheesh]

Mike my dad brought some Cholula back from his last trip to L.A. Three bottles, disappearing fast. One is a lime variety, which doesn't really add much. Had some on toasted cheese last night and it was awesome!

Of course on one slice, I put this old favourite:


Props also going out to:

[bigtiny]

I really like this hot sauce. Especially when the vinegaryness of the Tobasco gets tedious. This stuff is at the other end of the spectrum....it's like eating a tomato full of chili.....

bigtiny

[steve(thelil)]

I wasn't online yesterday, so I'm relieved that I'm still the first to mention GENERIC KETHUP!!

[Douglas]

[Ron Thorne]

A favorite for years.

[stonemonkts]

Little dab'll do ya. I learned many years ago to be careful with hot stuff, after I swallowed the green mashed potato dollop which was so nicely placed on my very first plate of sushi.

[Valerie]

Little dab'll do ya. I learned many years ago to be careful with hot stuff, after I swallowed the green mashed potato dollop which was so nicely placed on my very first plate of sushi.

LOL!!! luckily it was a small dollop, i trust, and did a good job of cleaning out your sinuses. the above is one of my faves as well, but i use it very sparingly. because i don't use much though, i tend to have a jar for a long time. i wish they had expiration dates on them as i have no idea how long i've had this bottle. (actually, i'm just realizing that mine is Sambal Oelek (the fresh ground chili paste.)

[bigtiny]

LOL!!! luckily it was a small dollop, i trust, and did a good job of cleaning out your sinuses. the above is one of my faves as well, but i use it very sparingly. because i don't use much though, i tend to have a jar for a long time. i wish they had expiration dates on them as i have no idea how long i've had this bottle. (actually, i'm just realizing that mine is Sambal Oelek (the fresh ground chili paste.)

Anything that's 90% chills will last A LONG TIME.....


bigtiny

[Dr Dave]

I wasn't online yesterday, so I'm relieved that I'm still the first to mention GENERIC KETHUP!!

Ketchup rocks. It has everything going for it: Sweet, sour, salty, spicy, umami. There are hundreds of different mustards; there is only one successful style of ketchup.

[Ron Thorne]

Pat & Valerie, that Chili Garlic Sauce from Huy Fong Foods is one of my all-time favorite chile-related condiments. Yes, it has some heat, but the flavor is intensely satisfying.

Valerie, Sambal Oelek is very similar, but usually doesn't have garlic or other spices, so is a bit simpler in flavor.



Here's another favorite from the same company ... Sriracha.

[Mike Schwartz]

Sriracha = Vietnamese catsup ( no disrespect...it's that prominent)

NO joke....it's at every table in all restaurant, sandwhich shop or food stores.

[hornplayer]

FallotMustard.jpg

the best mustard ever....

[clinthopson]

Penzey's Tellicherry whole pepper
Trader Joe's Dijon mustard
Lea & Perrins
Bufalo Salsa Classica
Tapatio
Spanish Olive Oil

[Ron Thorne]

My favorite Pepperoncini lately.

[bluenoter]

(Re ketchup: I'm from Pittsburgh. Heinz.)

[Mike Schwartz]

Funny....the note on the label stating Gluten Free.
I do like that brand too.

[clinthopson]

Reconsidering,

I would swap Cholula for Tapatio and add Atomic horseradish.

[baksheesh]

Reconsidering,

I would swap Cholula for Tapatio and add Atomic horseradish.

Hey now! Nobody's got a gun to your head Mr. Hopson!

Btw, I'm thinking of doing buffalo wings for a gathering of my friends this weekend, and using some of our dwindling Cholula stocks for the sauce. Would that work do you think? Or should I stick with Frank's (which is available here in quantities)?

[Mike Schwartz]

Reconsidering,

I would swap Cholula for Tapatio and add Atomic horseradish.

Tapatio has become a staple, and I keep Cholula right there as the "go_to" tandem.

[Mike Schwartz]

Hey now! Nobody's got a gun to your head Mr. Hopson!

Btw, I'm thinking of doing buffalo wings for a gathering of my friends this weekend, and using some of our dwindling Cholula stocks for the sauce. Would that work do you think? Or should I stick with Frank's (which is available here in quantities)?

Personally I''d go with Tapatio, which comes in larger 32 oz.bottles, over Frank's.

The largest Cholula I've seen is around 16oz. at a food store that caters to restaurants (where I get mine from)