Pine Barrens Mafia Posted November 15, 2011 Share Posted November 15, 2011 I have a good friend whose husband's family makes great WNY maple syrup. Nothing like it. My mom has relatives with a maple farm. It's fantastic stuff! I love maple butter too. Link to comment Share on other sites More sharing options...
Chef Jim Posted November 15, 2011 Share Posted November 15, 2011 My mom has relatives with a maple farm. It's fantastic stuff! I love maple butter too. My friends call it maple cream. I call it maple crack. Link to comment Share on other sites More sharing options...
KD in CA Posted November 15, 2011 Share Posted November 15, 2011 I have a good friend whose husband's family makes great WNY maple syrup. Nothing like it. Last winter our CEO tapped his own trees and made about a gallon. We had a pancake breakfast in the office one moring -- ridiculously good. Link to comment Share on other sites More sharing options...
Ramius Posted November 15, 2011 Share Posted November 15, 2011 When we were kids hanging out at the local gas station (yes I grew up in Mayberry) the local old farts used to tell us if we put beer nuts in our cokes we'd get a "stiffy". Didn't know you lived in State College, PA. As i've gotten older i like horseradish more and more, and i am particularly fond of honey-mustard sauce on chicken. Of course, living down here in the south, i've found plenty of brand new sauces and flavors from all over the gulf coast that are amazing. Homemade remoulade sauce, etc. Link to comment Share on other sites More sharing options...
Pine Barrens Mafia Posted November 15, 2011 Share Posted November 15, 2011 My friends call it maple cream. I call it maple crack. On French toast...w00t Link to comment Share on other sites More sharing options...
CowgirlsFan Posted November 15, 2011 Share Posted November 15, 2011 Of course - roast beef on weck. I put a good heaping tablespoon in goulash. I agree it is great on roast beef on weck. Link to comment Share on other sites More sharing options...
CowgirlsFan Posted November 15, 2011 Share Posted November 15, 2011 Where is the cheese? My favorite is Swiss . Low sodium.. great protein but beware of your brands some are higher in fat than others . Link to comment Share on other sites More sharing options...
PaattMaann Posted November 15, 2011 Share Posted November 15, 2011 cheese isnt a condiment, unless your spreading it on fries or sandwhiches Link to comment Share on other sites More sharing options...
CowgirlsFan Posted November 15, 2011 Share Posted November 15, 2011 cheese isnt a condiment, unless your spreading it on fries or sandwhiches I use it on my hamburgers and have even had Swiss cheese sandwiches with spicy mustard and sugar free pickle relish.. Link to comment Share on other sites More sharing options...
PaattMaann Posted November 15, 2011 Share Posted November 15, 2011 i think the definition of a condiment includes "liquid and spreadable" - cheese does not qualify as a condiment...lets take it to the judge, OP? are cheeses allowed in this condiment discussion? Link to comment Share on other sites More sharing options...
ajzepp Posted November 15, 2011 Author Share Posted November 15, 2011 i think the definition of a condiment includes "liquid and spreadable" - cheese does not qualify as a condiment...lets take it to the judge, OP? are cheeses allowed in this condiment discussion? Ordinarily I would rule in your favor, PaattMaann, but when it comes to the few lovely, cherished female members of our board, I always give them the benefit of the doubt...and anything else they want the benefit of Link to comment Share on other sites More sharing options...
NoSaint Posted November 15, 2011 Share Posted November 15, 2011 i think the definition of a condiment includes "liquid and spreadable" - cheese does not qualify as a condiment...lets take it to the judge, OP? are cheeses allowed in this condiment discussion? Nacho cheese is in, Swiss is out as a condiment. Creole mustard anyone? Link to comment Share on other sites More sharing options...
BuffaloBill Posted November 15, 2011 Share Posted November 15, 2011 Ordinarily I would rule in your favor, PaattMaann, but when it comes to the few lovely, cherished female members of our board, I always give them the benefit of the doubt...and anything else they want the benefit of Wuss .... interesting that nobody has mentioned soy sauce ... it's very handy stuff and tasty ... though very high in sodium Link to comment Share on other sites More sharing options...
Fires Posted November 15, 2011 Share Posted November 15, 2011 Webers Mustard... I buy some everytime I go back. Suprised no one has mentioned French Fries with Gravy. Link to comment Share on other sites More sharing options...
LeviF Posted November 15, 2011 Share Posted November 15, 2011 (edited) For me, it's malt vinegar on fries, if I put anything on fries at all. No ketchup. Never ketchup. Ketchup is the enemy of all things good. Mayonnaise is the worst unless you make your own - and even then it's questionable (at best). As far as mustards go, I love the classic Gulden's Spicy Brown, as well as Grey Poupon, horseradish mustards, and various Inglehoffer's coarse mustards. I can't do the basic yellow mustard from French's or whatever unless it's the only thing around. As Chef said, salt and pepper are the ultimate condiments, and too often underused. My go-to hot sauce is Frank's original, but I have some local favorites as well. Edited November 15, 2011 by LeviF91 Link to comment Share on other sites More sharing options...
ajzepp Posted November 15, 2011 Author Share Posted November 15, 2011 Webers Mustard... I buy some everytime I go back. Suprised no one has mentioned French Fries with Gravy. lol, I've even mentioned how much I used to love getting a side of gravy with my fries in the past whenever my buds and I would hit Perkins late at night...fries with gravy is very underrated...goes great with a tuna melt Wuss .... I know, I know...but hey, I already have one Lady of TBD mad at me...can't start a trend here! Link to comment Share on other sites More sharing options...
BuffaloBillsForever Posted November 15, 2011 Share Posted November 15, 2011 Chipolte hot sauce, steak sauce like A1 are a few others. I haven't had A1 in probably over a decade. If your going with fries and gravy, you have to go with cheese curds on the fries first, then the gravy. Link to comment Share on other sites More sharing options...
SageAgainstTheMachine Posted November 15, 2011 Share Posted November 15, 2011 Spicy brown mustard on a turkey sandwich with a few green olives to top it off, mmmmmm. Horseradish is great too and I also love garlic mayo. Link to comment Share on other sites More sharing options...
Jauronimo Posted November 15, 2011 Share Posted November 15, 2011 Pickle juice. Goes on anything. Link to comment Share on other sites More sharing options...
Chef Jim Posted November 16, 2011 Share Posted November 16, 2011 On French toast...w00t Pfffft.....out of the jar with a spoon. Link to comment Share on other sites More sharing options...
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