A discussion on the merits of various brands of condiments.

[DaShi]

I actually prefer heinz mustard over the "sophisticated" brands.

[Ben Kenobi]

Yep, regular Mustard is better than the Obama brand.

Big fan of mustard. Also - fond of using salsa as a condiment - goes with everything.

[DaShi]

Ben, all your opinions are worthless.

[Elok]

Heinz-57 is the only steak sauce I use. Sometimes in place of ketchup.

I hope you don't use that stuff on actual steak. Unless you like your steak well-done, or are eating a really terrible cut, or something. Good steak shouldn't have its flavor covered up.

While I have no strong opinions on condiments, of all things, have you ever tried making your own hot dog buns? It's surprisingly quick and easy, and the results are a tremendous improvement on the crud we normally settle for. Just form them shorter than you want them to end up; we made them standard frank-length the first time and they got half again as long while they were baking.

[-Jrabbit]

Ben, all your opinions are worthless.

He's a Trotskyist Canucks fan, what do you expect?

[Dinner]

This mushroom ketchup gives real depth and flavour to garlic mushrooms (fried or grilled) veggie or meat stir fries, a traditional Belfast/Irish breakfast, mushroom stuffed brioche, sauted savoy cabbage, beef casserole....


Sometimes I sip it neat....

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I'll have to check that out though it looks more like Worcester sauce than ketchup.

[Dinner]

cholula hot sauce is pretty good

Sriracha Vietnamese hot sauce is my go to hot sauce but I do like Cholula & Tapatio though in a blind taste test I doubt I could tell the last two apart. The taste is pretty generic.

[Dinner]

You can buy emulsifiers and add them to your aioli. Simples.
Now, let's see what condiments I like:
1. Mustard. American/German mustard sucks (unless it's sweet German mustard), I like Russian mustard; if you're not careful, it sucker punches your sinuses so hard you cry.
2. Tkemali. Georgian plum sauce, sour and spicy, goes great with fatty pieces of meat.
3. Satsebeli. Another Georgian sauce, it's like ketchup, but has no starch, sugar or vinegar; instead, it has more herbs and spices.
4. Abkhazian adjika. Red pepper sauce. Unlike Hungarian erospista, it isn't pure capsaicin and has much richer flavour.
5. I have no idea what the name of this condiment is, but you basically take coriander leaves, garlic, some parsley and dill, mince them and add some olive oil and vinegar and salt. Works great as a spread if you have some rye bread lying around.
6. Horseradish. Works best if you mince it yourself. Add some beetroot juice if it's too strong.
7. Tzatziki is awesome, but it's hard to find Greek youghurt in Moscow.

I haven't even heard of half of those so I'm going to have to check them out. There is a Russian/Former USSR market a few exits up the free way from me which mainly sells to immigrants from the former USSR (and middle easterners for some odd reason) so I will look for some of those sauces next time I'm there. Last time I got ajvar, which is actually Serbian, but found I really didn't like it (in fact I eventually threw it out). It was made from sweet bell peppers, spicy peppers, and garlic. I was trying to use at a spread on sandwiches so maybe I was using it wrong or something.

Those two Georgian sauces sound interesting and different from anything I've seen in America though so I really do want to try them. For some reason (probably a lack of immigrants or Americans visiting Georgia) Georgian cuisine simply is unknown here in the US. The wiki makes it sound like an interesting mix of Russia, Greek, Turkish, and Persian with a dash of Indian from the tandoori adaption which they use.

[giblets]

I hope you don't use that stuff on actual steak. Unless you like your steak well-done, or are eating a really terrible cut, or something. Good steak shouldn't have its flavor covered up.

While I have no strong opinions on condiments, of all things, have you ever tried making your own hot dog buns? It's surprisingly quick and easy, and the results are a tremendous improvement on the crud we normally settle for. Just form them shorter than you want them to end up; we made them standard frank-length the first time and they got half again as long while they were baking.

Well, the hot dogs I usually eat are crud so why not have cruddy buns to go with them?

[Hauldren Collider]

BBQ sauce on hamburgers

[Ben Kenobi]

He's a Trotskyist Canucks fan, what do you expect?

Clearly an aversion to the color Red. Red Army... Red Wings...

[onodera]

I haven't even heard of half of those so I'm going to have to check them out. There is a Russian/Former USSR market a few exits up the free way from me which mainly sells to immigrants from the former USSR (and middle easterners for some odd reason) so I will look for some of those sauces next time I'm there. Last time I got ajvar, which is actually Serbian, but found I really didn't like it (in fact I eventually threw it out). It was made from sweet bell peppers, spicy peppers, and garlic. I was trying to use at a spread on sandwiches so maybe I was using it wrong or something.

Those two Georgian sauces sound interesting and different from anything I've seen in America though so I really do want to try them. For some reason (probably a lack of immigrants or Americans visiting Georgia) Georgian cuisine simply is unknown here in the US. The wiki makes it sound like an interesting mix of Russia, Greek, Turkish, and Persian with a dash of Indian from the tandoori adaption which they use.

You should've used ajvar as salsa or as a complementary sauce for meat and potatoes. And Georgian cuisine is awesome. It's mostly montane, not Mediterranean, so it's quite different from the typical Greek cuisine, for example. Lots of lamb, chicken, grapes, nuts and herbs.

[Elok]

Mae Ploy sweet chili sauce deserves a mention. As does sriracha, if nobody mentioned it yet.

[Sava]

Sriracha Vietnamese hot sauce is my go to hot sauce but I do like Cholula & Tapatio though in a blind taste test I doubt I could tell the last two apart. The taste is pretty generic.

YOUR FACE IS PRETTY GENERIC

[molly bloom]

I'll have to check that out though it looks more like Worcester sauce than ketchup.

Not as sharp as Worcester Sauce. It really does add depth of flavour to mushrooms when they're grilled or in casseroles or stuffed in brioche or in steak and kidney pudding....

Colman's English mustard. For use with Sunday roasts, beef sandwiches, beef salads... and cheese and tomato sandwiches. Hot enough to make your eyelids squeeze together.



I found a Polish horse radish sauce I liked too. Oh, and TNS spice mix for masala tea...

Merchant Gourmet do a damned fine Austrian pumpkin oil



and this smoked paprika is great for Spanish style dishes. Or on your fried eggs for breakfast, or your grilled octopus.