What's Your Favorite Condiment?

[C3Candy]

I really like hot sauces but if i could only have one condiment it would be pepper, good fresh black pepper, I apply it liberally to everything.

 

[dataz722]

So 30 posts and noone's declared THIS their fave???

I have never even heard of that.

 

[BargainMugs]

Squeez Bacon!? I'm equally excited, curious and terrified.

 

[Revvy]

I have never even heard of that.

You ever read a certain part of the forum called The Tap Room?

We talked about it there.

 

[dataz722]

You ever read a certain part of the forum called The Tap Room?

We talked about it there.

Tap Room???? Never heard of the place.

 

[GilaMinumBeer]

You ever read a certain part of the forum called The Tap Room?

We talked about it there.

Is that the smoker/camera/lousywives/hatemyjob section of HBT? I never go there. Too many wing nuts.

 

[brrman]

I love Franks, but recently found this at Costco and fell in love. I do believe they carry it as a seasonal item. It can get pretty freakin hot.

Jamaica Me Sweet, Hot and Crazy Sauce

Otherwise I use mustard on everything. I have a fridgefull of different mustards...

 

[Revvy]

Is that the smoker/camera/lousywives/hatemyjob section of HBT? I never go there. Too many wing nuts.

Yeah that one....I couldn't keep up so I gave up. It's too fast for me. And I used to think that was a "slower" alternative to chat, and that's why I liked it. Man it sux getting old.

 

[HalfPint]

You ever read a certain part of the forum called The Tap Room?
We talked about it there.

Tap Room???? Never heard of the place.

Is that the smoker/camera/lousywives/hatemyjob section of HBT? I never go there. Too many wing nuts.

21,994; 17,044; and 21,711 is all I have to say.


Squeeze bacon? WTF!

Per Kaboodle.com,

The World's Most Perfect Food A few years after WWII ended, a young man working in a small restaurant in Sweden developed a new way to process bacon. By precooking it and blending it in a special way, he was able to make a fully cooked 100% bacon paste that could be squeezed from a tube. Knowing he had discovered something paradigm-shifting, young Vilhelm Lillefläsk quickly went into business. That, dear friends, is when Squeez Bacon® was born. And this delicious delectable from Sweden has finally been brought over to the USA - now with American Flavor! We've been working for months now with Vilhelm Lillefläsk (yes, he still runs the company!) to bring Squeez Bacon® here, and boy are we proud. Why? Because Squeez Bacon® is simply the tastiest bacon food product ever made. Did you know that it's rumored ABBA met while eating Squeez Bacon® sandwiches? And even IKEA founder Ingvar Kamprad (we've heard) never travels without a case! He loves it on his American style meatballs. Ojojoj! Vilhelm Lillefläsk's Squeez Bacon® is fully cooked 100% bacon. Due to the patented electro-mechanical process by which Squeez Bacon® is rendered, it requires no preservatives or other additives. Each serving is as healthy as real bacon, and equivalent to 4 premium slices of bacon! You can put it on sandwiches, pizza, pastas, bacon, soups, pies, eat it hot or cold (warm Squeez Bacon® on toasted rye is to die for), substitute it for bacon in your recipes, or even eat it right out of the tube like we do! If it's edible, it's better with Squeez Bacon®. In the immortal words of Vilhelm Lillefläsk, "Aldrig kommer att ge dig upp!" Once you get a taste of Squeez Bacon®, you'll know exactly what he meant. See less »

 

[2ndstage]

Im pretty partial to this for most uses

But for all other uses definately the Sambal Oelek Chili Sauce. The Siracha is ok but the garlic is too strong for me usually. I really like the vinegary sauces the best usually.

 

[HalfPint]

Yeah, I like Louisiana hot sauce too. It's basically Franks.

 

[IowAve]

Yeah, I like Louisiana hot sauce too. It's basically Franks.

Blasphemy.

 

[azscoob]

I have a bottle of Sriracha at work and at home, I put it on everything from taco bell to steaks on the grill, and almost everything in between. I also have a bottle containing a mix of peanut satay sauce and Sriracha, I mixed it 60/40 satay to Sriracha, fantastic on chicken, fish, pork, heck I even tried it on a fresh fruit salad!

I also have to mention frostbite hot sauce, I use that in my coffee, iced tea, in martinis, beer, it will spice up anything! and its water soluble so its fun to sneak into co-workers water bottles for on the job tomfoolery.

 

[HalfPint]

I also have to mention frostbite hot sauce, I use that in my coffee, iced tea, in martinis, beer, it will spice up anything! and its water soluble so its fun to sneak into co-workers water bottles for on the job tomfoolery.

Wow, that's pretty awesome stuff. I've never heard of it, but after reading a bit about it, I definitely need to pick myself a bottle up!

 

[EoinMag]

Ok I had to go out and find a bottle of Sriracha, I got one in an Asain store.
It's a lot spicier than I had envisioned it, I still have to give it a proper test drive but I think it'll be good stuff.

 

[dataz722]

Yeah, I like Louisiana hot sauce too. It's basically Franks.

Not even close. I don't really care for Franks at all. Its ok and I will eat it but i won't buy it. To me the flavor isn't that great. On the other hand Louisiana (brand not style) is one of my favorite hot sauces. I am talking about this stuff.

 

[Cape Brewing]

Favorite condiment? Pig fat.

Pfft. Hot sauce? Rookies.

 

[gratus fermentatio]

While catsup (ketchup) ain't my all-time fav, it's in the top 3; and the best catsup ever made was Brooks... Anybody else remember Brooks catsup?

 

[HalfPint]

Not even close. I don't really care for Franks at all. Its ok and I will eat it but i won't buy it. To me the flavor isn't that great. On the other hand Louisiana (brand not style) is one of my favorite hot sauces. I am talking about this stuff.

I'd say that Louisiana has a bit more of a vinegar bite, but it can easily be passed as Franks in a wing sauce recipe.

 

[knotquiteawake]

Sriracha for sure! Using that stuff in moderation even seems to help things move smoothly "later on" too for some reason, without excessive burning, just minor burning...
Siracha makes even the blankest kitchen mistakes I've made into delicious mouth burning intestine melting goodness.
Also its great on ramen.

 

[jds]

If we're scoring "favorite" based on quantity eaten, I'd have to go with mustard. I like a good mustard on just about everything -- especially french fries.

However, I do love me some Sriracha and Stubb's BBQ sauce, separately or mixed.

Incidentally, I can almost always find the sriracha chili garlic paste at my local King Sooper's (Kroger) supermarket -- no need to find an Asian grocery for it.

 

[HalfPint]

Incidentally, I can almost always find the sriracha chili garlic paste at my local King Sooper's (Kroger) supermarket -- no need to find an Asian grocery for it.

Same here, I'm not sure why some grocers don't carry it on the Asian aisle.

 

[pnj]

Sriracha is nearly 7 dollars a bottle at my local Safeway. I'm more then happy to drive a few miles to the asian store and pay less then three bucks.

FWIW (and ****s and giggles), I used to live one block from two asian stores. One sold quarts of blood and 'assorted intestines' (think salad bar style) and the other had all kinds of live and dead fish as well as live frogs/turtles.
both stores stunk to high hell as well....

 

[dataz722]

FWIW (and ****s and giggles), I used to live one block from two asian stores. One sold quarts of blood and 'assorted intestines' (think salad bar style) and the other had all kinds of live and dead fish as well as live frogs/turtles.
both stores stunk to high hell as well....

One of the ones near me used to just have a box of shrimp (not dried) sitting in the isle. Not on ice or anything. I heard a few months ago the health dept shut them down.

 

[Yuri_Rage]

The Beav ranks pretty highly in my book.

 

[dataz722]

The Beav ranks pretty highly in my book.

Never even heard of it.

 

[Yuri_Rage]

It's popular in the northwest. It really is good stuff. I prefer the Sweet Hot. No, really.