Pine Barrens Mafia Posted November 14, 2011 Posted November 14, 2011 My latest favorite: Tapatio hot sauce. try it on eggs. Fantastic.
BuffaloBillsForever Posted November 15, 2011 Posted November 15, 2011 My latest favorite: Tapatio hot sauce. try it on eggs. Fantastic. Hot sauce and eggs are a classic combination. Fantastic indeed.
Fezmid Posted November 15, 2011 Posted November 15, 2011 Love me some malt vinegar on fries. Anybody who likes salt & vinegar chips should give it a try. Had that in England - awesome!
ieatcrayonz Posted November 15, 2011 Posted November 15, 2011 Will you all please stop encouraging Ajzepp? He is going to spill those condiments on his new couch before he even gets to put it in his web show for the first time.
BuffaloBillsForever Posted November 15, 2011 Posted November 15, 2011 (edited) Tzatziki on pork or chicken. PTR Tzatziki is great stuff. Eat it all the time with chicken and beef pitas and wraps. I also like it as a dipping sauce for battered deep fried calamari. With a wedge of lemon it complements it quite nicely for such a simple bar snack. Edited November 15, 2011 by BuffaloBillsForever
ajzepp Posted November 15, 2011 Author Posted November 15, 2011 Will you all please stop encouraging Ajzepp? He is going to spill those condiments on his new couch before he even gets to put it in his web show for the first time.
BuffaloBud Posted November 15, 2011 Posted November 15, 2011 What are some things you'd be most likely to dab some horseradish on? Of course - roast beef on weck. I put a good heaping tablespoon in goulash.
birdog1960 Posted November 15, 2011 Posted November 15, 2011 wasabi....makes even frozen, seared tuna taste just fine (usually hard to get sushi grade tuna in the mountains).
BuffaloBillsForever Posted November 15, 2011 Posted November 15, 2011 Take a jar horseradish, grab a couple spoon fulls, squeeze out the juice and add the horseradish to mayo. Horseradish mayo. It would work with onion rings, crab cakes, hot beef sandwiches, cold subs/sandwiches. Another easy condiment you can make with ingredients most have around the house is honey mustard. Just mix your mustard of choice with honey.
thebug Posted November 15, 2011 Posted November 15, 2011 I don't undertand people that put ketchup on their fries. A potato (see Thanksgiving side dish thread) is so good on it's own. And vinegar huh? Are you Belgian? Us Canadians love the vinegar. I'm not a huge fan of the malt, I like plain ole white vinegar. Chip-stand fries with salt, pepper and vinegar is just awesome. Never eat fries without it. I also like to dip my fries in Anchor bar suicide sauce at the bottom of my wing basket.
Chef Jim Posted November 15, 2011 Posted November 15, 2011 Us Canadians love the vinegar. I'm not a huge fan of the malt, I like plain ole white vinegar. Chip-stand fries with salt, pepper and vinegar is just awesome. Never eat fries without it. I also like to dip my fries in Anchor bar suicide sauce at the bottom of my wing basket. I don't know. I'm just a naked fry guy.
bills44 Posted November 15, 2011 Posted November 15, 2011 Horseradish Mayo Bleu Cheese, for dipping fries and pizza (yeah, it sounds nasty, but it actually tastes good) Giardiniera Crushed Red Pepper Flakes
Mark Vader Posted November 15, 2011 Posted November 15, 2011 Heinz Ketchup. Honestly is there a better brand out there? Question for all of you regarding ketchup. Do you refrigerate or keep it at room temperature? I have always kept it at room temperature and it seems like I am the only person who does this. Everyone else keeps it cold. Just curious. Best Foods(Hellman's) Mayonnaise. I've never tried another mayo, so I have no other comparisons. Salt: Baileine Sea Salt. A tad pricey, but it's damn good. Pepper grinder to make fresh ground pepper. Red Robin Seasoning. I love this on french fries. Hidden Valley Ranch Dressing & Dip. Best tasting ranch mix. I'm surprised that no one has mentioned any sweet condiments. So here goes. Log Cabin Maple Syrup. The best of the big company brands. C&H Sugar Cinnamon/Sugar. I love this on a hot bowl of Cream of Wheat.
Pete Posted November 15, 2011 Posted November 15, 2011 sriracha! I put it on everything. Chocolate, Ice cream, and just about any other food you can think of. Amazing stuff
BuffaloBillsForever Posted November 15, 2011 Posted November 15, 2011 (edited) Q: Do I need to refrigerate Ketchup? A: Because of its natural acidity, Heinz® Ketchup is shelf-stable. However, its stability after opening can be affected by storage conditions. We recommend that this product, like any processed food, be refrigerated after opening. Refrigeration will maintain the best product quality after opening. http://www.heinzketchup.com/FAQ.aspx If you eat a restaurant that serves ketchup, it more than likely the bottles get filled from a big bag of ketchup out of a ketchup machine that is attached to the wall which is at room temperature. Edited November 15, 2011 by BuffaloBillsForever
Just Jack Posted November 15, 2011 Posted November 15, 2011 Dinosaur BBQ Sauce, A1, Heinz Ketchup, Mustard, Miracle Whip... What else can you put on ice cream?? Maple syrup, the real stuff, not the maple flavored corn syrup for $1/bottle.
Chef Jim Posted November 15, 2011 Posted November 15, 2011 Maple syrup, the real stuff, not the maple flavored corn syrup for $1/bottle. I have a good friend whose husband's family makes great WNY maple syrup. Nothing like it.
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