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Thread: Essential Condiments

  1. #1
    Cyburbian tsc's avatar
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    Essential Condiments

    Inspired by Maister....

    I have some essential condiments that I use... especially since I make my own salad dressing..some of my standard condiments include:

    Allesi White Balsamic Vinegar
    Extra Virgin Olive Oil
    Good Balsamic
    Heintz Ketchup
    Helman's Mayo
    Tabasco (red and green)
    Sal's Birdland Sauce
    Blue Cheese dressing
    Frank's Hot Sauce
    Worchestire sauce
    Goya Green Tomantilla Salsa
    (assorted chinese from chinese market....but can't remember exact brands)
    Maggi
    Malt Vinegar
    Rice Vinegar
    Apple Cider Vinegar
    Sesame Oil
    Gulden's Mustard (always mixed with a very hot horseradish)

    oh... I forgot.. when I don't make my own bbq sauce... Sweet Baby Ray's BBQ Sauce
    Last edited by tsc; 15 Jun 2004 at 10:04 AM.
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  2. #2
    Chairman of the bored Maister's avatar
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    white wine vinegar
    Heinz ketchup
    6,000,000,000,000 varieties of mustards
    miracle whip
    Frank's red hot sauce
    Tobasco red sauce
    Soy sauce
    People will miss that it once meant something to be Southern or Midwestern. It doesn't mean much now, except for the climate. The question, “Where are you from?” doesn't lead to anything odd or interesting. They live somewhere near a Gap store, and what else do you need to know? - Garrison Keillor

  3. #3
    Cyburbian Budgie's avatar
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    Tobasco !!!

  4. #4
    Forums Administrator & Gallery Moderator NHPlanner's avatar
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    My dad makes a variety of sauces and glazes...his "secret" is Texas Pete .
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  5. #5
    Deli Direct, from somewhere up in Wisconsin, always makes a run through here in early December and I always buy his Hot B!tch at the Beach sauce. It is as its name implies -- yeeeeeeeehaaaaa and his pepperoni is the absolute best.
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  6. #6
    Cyburbian otterpop's avatar
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    Tony Chachere's Seasoning, especially the More Spice variety
    Crystal Hot Sauce
    Mustard, both brown and yellow
    Mayo
    Zatarain's Liquid Seafood Boil (spices up soups, corned beef, brisket, etc., plus for boiling seafood)
    Cajun Power Garlic Sauce
    Cocktail Sauce
    Barbecue sauce (usually an inexpensive one because I add stuff to it)

  7. #7
    Cyburbian nerudite's avatar
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    About 10 types of mustard (I guess I'm just a neophyte next to Maister)
    Red and GREEN tabasco
    Vietnamese sweet chili sauce
    A few different types of vinegar

  8. #8
    Cyburbian H's avatar
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    I go on kicks and right now I am really into Pukka (Jamacian) hot sauce.

    Hot Damn its good!!



    For me, condiments are often the best part of a meal. For example: I will eat a hot dog only because I like sweet relish. :-P

  9. #9
    Chairman of the bored Maister's avatar
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    Quote Originally posted by nerudite
    About 10 types of mustard (I guess I'm just a neophyte next to Maister)
    Ok, it's possible I may have been exaggerating. In reality I doubt I keep more than 5,835,622,257,001 mustards in my fridge at a time - so I rounded up.
    People will miss that it once meant something to be Southern or Midwestern. It doesn't mean much now, except for the climate. The question, “Where are you from?” doesn't lead to anything odd or interesting. They live somewhere near a Gap store, and what else do you need to know? - Garrison Keillor

  10. #10
    Unfrozen Caveman Planner mendelman's avatar
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    Hellman's real mayo
    dijion mustard
    worchestershire sauce
    good olive oil
    balsamic vinagrette


    But my favorite is Classic Tabasco Red - for awhile in college it went on everything - particularly good in Kraft spiral noodle Mac&Cheese with well-seasoned ground beef.
    Last edited by mendelman; 15 Jun 2004 at 11:53 AM.
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  11. #11

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    Heavenly Chef Hot Garlic Chili Sauce (this, and only this, brand-which is carried only by Safeway, which I otherwise avoid).

    Nugget Markets' fresh salsa bar-various salsas, including the Salsa Negra and teh Salsa Borracha-Nugget is a small local grocery chain which explains why I almost never go to Safeway.

    Thai Fish Sauce with chilis. Eeew. But, sometimes I get an intense craving. The only problem is that the chilis are so powerful that it hurts both ways

    Mango Salsa from Kajma Native Foods (Trader Joe's has a rip-off that is not as good but is half the price.)

    The only time I use ketchup is freedom fries.

  12. #12
    -A couple of mustards (anyone who likes mustard should really go to the Mount Horeb Mustard Museum You can sample each and every one of the mustards they have for sale. Good luck trying to leave without buying at least 30 bucks worth.

    - Variety of hot sauces including Siracha red chilie sauce, Desert Pepper XXX Habenero, Chipotle Sauce, Franks Red Hot, and a whatever else I happen to pick up. I also know a guy who makes great hot sauces and sells them at local festivals. He does a great job mixing fruit and peppers...one of my faves is a Raspberry Habanero sauce.

    - A couple of bottles of bbq sauce.

    - Could care less about ketchup. I only use it on thicker fries (I prefer Malt Vinegar on my fries)

    - Kosher salt (I rarely use table salt...probably a result of watching too much of the food network) and fresh ground black pepper

    - Crushed red pepper
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  13. #13
    Cyburbian
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    Sriracha. Mm, mm good on eggs, mac and cheese, etc. I use it in place of ketchup. Marmite, tomato paste (can't remember the name, comes in a white tube with a red tomato on it), Alessi Balsamic vinegar (good on roasted portabellas), Nam Pla, soy sauce, Trader Joe's olive oil, and lots and lots of garlic. We buy the big jars of chopped garlic from Costco. They last maybe five months.
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  14. #14
    Cyburbian nerudite's avatar
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    Quote Originally posted by mendelman

    But my favorite is Classic Tabasco Red - for awhile in college it went on everything - particularly good in Kraft Spirwl noodle Mac&Cheese with well-seasoned ground beef.
    I went through a phase like this too. It turns new england clam chowder a nasty pink, but it tastes really good.

  15. #15
    Cyburbian tsc's avatar
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    Quote Originally posted by nerudite
    I went through a phase like this too. It turns new england clam chowder a nasty pink, but it tastes really good.
    OFF-TOPIC: a friend of mine from Long Island...mixes 1/2 cup of New England and 1/2 cup Manhattan Clam Chowder... I guess it is called Long Island Clam Chowder... I think it just sounds a bit nasty....
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  16. #16
    Cyburbian GeogPlanner's avatar
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    Must have: Sweet Baby Ray's BBQ sauce; Speede (sic) Sauce for chicken!
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  17. #17
    Cyburbian tsc's avatar
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    Quote Originally posted by GeogPlanner
    Must have: Sweet Baby Ray's BBQ sauce; Speede (sic) Sauce for chicken!
    Lupo's speedie sauce is a bit salty for me... and I have a recipe for their NYS Fair Sauce... also known as the Cornell BBQ Chicken sauce.
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  18. #18
    Cyburbian michaelskis's avatar
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    Quote Originally posted by Budgie
    Tobasco !!!
    That is all I need.
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  19. #19
    Cyburbian Cardinal's avatar
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    You can't eat a brat without sauerkraut.

    Mondavi has a great merlot marinade which I picked up on my last trip to Napa and have been meaning to open.
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  20. #20
    Cyburbian Planderella's avatar
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    Tobasco
    Tony Chacherie's Creole Seasoning
    Zatarin's Creole Seasoning (or ANY seasoning by Zatarin's)
    Worsterchire (sp) sauce
    Crystal Hot Sauce
    Cayenne Pepper
    Red Pepper Flakes
    Garlic Powder
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  21. #21
    Cyburbian donk's avatar
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    In my pantry right now:


    For the pepper mill - red, black, white and green peppercorns - mixed together
    Tabasco - jalapeno, green and red
    Apple Cider Vinegar
    ketchup
    3-4 mustards
    2-3 bbq sauces
    soya sauce
    various salad dressings
    mayonaise
    various homemade pickles
    olives
    white sugar
    this weird brown sugar, no idea what it is called
    molasses
    real maple syrup
    Too lazy to beat myself up for being to lazy to beat myself up for being too lazy to... well you get the point....

  22. #22
    Cyburbian Rumpy Tunanator's avatar
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    Tomacco

    Cayenne pepper, Weber' Mustard, Frank's Red Hot, Paprika, etc.
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  23. #23

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    Quote Originally posted by nerudite
    I went through a phase like this too. It turns new england clam chowder a nasty pink, but it tastes really good.
    Yep-clam chowder and tabasco sauce!

    I also destroy the health benefits of split pea soup by loading it with cheese and then dumping tabasco sauce in it.

  24. #24
    Cyburbian donk's avatar
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    With all this talk of chowder is anyone else hearing Mayor Quimby's nephew's voice "It is chowdah, say chowdah, say it frenchy"
    Too lazy to beat myself up for being to lazy to beat myself up for being too lazy to... well you get the point....

  25. #25
          Downtown's avatar
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    Quote Originally posted by Rumpy Tunanator
    Tomacco
    Making Tomacco a Reality

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