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Condiments

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Mourne Kransky

21:43 / 27.02.06

A friend brought me a little bottle of Chipotl Sauce (Raspberry flavour) from Texas, Lula. I quite liked it but, after a whole year, I had used about 1ml. When I moved house, I left it behind.

I wondered about the word "CONDIMENT", so I looked it up. Means pickles, from (15th century) Latin condire.

Bard: One-Man Humaton Hoedown

00:22 / 28.02.06

Grant, I hear you on the Patak's. ANYTHING by Patak's is a good sauce. Their tikka sauce is a damn fine, to.

P. Horus Rhacoid

00:25 / 28.02.06

A bit like eating mustard on instant oatmeal.

I once put tabasco sauce on a bowl of instant oatmeal. I was hungry and there was no butter or sugar around. It didn't really work out too well.

Tuna Ghost: Pratt knot hero

06:44 / 28.02.06

It's not nearly as hot as Sriracha hot sauce, which I've been known to put on anything Asian. Bright red and in a squeeze bottle. No blandess can survive.

I survived for months on a diet primarily composed of brown rice and siracha stolen from work. Even the tastiest brown rice will get boring after a while but siracha handled it with gusto. I will vouch for its character.

Spaniel

07:57 / 28.02.06

Bilious, no one has mentioned Gentleman's Relish because it's a spread. I do like it though - like fishy Marmite.

Weevil, stop spoiling the nice thread with references to yucky corned beef sandwiches. This isn't the fifties. Next you'll be telling us you quite like fish paste.

Ariadne

08:14 / 28.02.06

I'm a condiment fiend, too - poor Loomis spends ages crafting delightful dinners and then looks pained as I slather ketchup, mustard and salad cream over it.
At the moment, from memory, we have Dijon mustard, two kinds of flavoured French mustard (one is a l'estragon, can't remember the other, but it's pink) and French's American squeezy mustard.
Then there's salad dressing which I don't like but haven't thrown out, HP sauce, Heinz ketchup, Tesco's low fat salad cream (cause it's vegan), egg free mayonnaise, branston pickle, mango pickle ... and my brain is running out. I'm sure there's more there, if I could just mentally move the Branston a bit over on the shelf, but it won't budge.

And I loooove Edinburgh chippie sauce.

Spaniel

08:24 / 28.02.06

I wouldn't say I slather condiments over everything. I do respect teh cooking.

grant

13:50 / 28.02.06

Possibly the best condiment in the world: Solomon Gundy.

Spread on toast with a little cream cheese, lettuce, tomato, and you're golden. Paradise.

There's also a completely different smoked fish spread that's a local delicacy -- I think it's mayo + smoked fish + spices + a little mustard, but honestly am not sure. It's called... "smoked fish spread," or "fish dip." It's not entirely a condiment because it's often served as its own thing. Most raw bars will have it on the menu -- served on a bed of lettuce with a handful of crackers and pickled jalapeno peppers. Here's a related recipe.

I also went through a phase where I always had La Victoria Green Taco Sauce in the fridge. It's not hot at all, but nicely, uh, Mexican, I guess. Made with tomatillos.

Spaniel

13:59 / 28.02.06

I just want to be clear that when I said fish paste I was talking about the nasty British variety that found it's way into far too many childhood lunchboxes.

Spaniel

14:00 / 28.02.06

I wonder if you can get that Green Taco Sauce in the UK? I shall have to look.

Debbiedoes

10:40 / 01.03.06

Henderson's Relish is a MUST! Better than Worcestershire Sauce but similar. Only available in the Sheffield area where it's been made for "over 100 years"! but you can order it online at hendersonsrelish.com

Debbiedoes

10:42 / 01.03.06

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