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Thread: Favourite condiments?

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    Ксеркс, царь царей xerx's Avatar
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    Default Favourite condiments?

    I like ketchup and German mustard. What are yours?

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    I tend to eat more salt than is probably healthy. I also like hot sauce, sriracha, pepper. Sometimes spicy mustard, and, depending on the dish, fish sauce. MSG is also good in quite a lot.
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    Sriracha is popular but I actually don’t like it that much. Nor tabasco. But without anything else spicy I’ll use them.

    I like Worcestershire sauce a lot and use it in my cooking a lot.

    German mustard is good too with sweet sausages, any mustard. I love relish. I also like Japanese mayonnaise.

    I also like chipotle sauces.

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    Salsa, salsa, salsa.

    I also like putting lemon or lime on many things, but I realize those aren’t condiments.

    Next is hot sauce; different types for different foods (Tabasco on eggs or potatoes, Tapatío on beans, Cholula on random items).

    I don’t understand ketchup at all.

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    It's hard for me to comprehend liking a condiment beyond its contextual and specific use for enhancing a single dish once every 4 days.

    They all suck if I have to taste it all the time.

    Ketchup and BBQ both possess a malevolent consistency, and are frequently a cause of a change of shirts. 0/10, do not use.

    Mustard reminds me of the bland sandwiches my grandmother makes. But it is ok.

    Hot sauce is the solution to dry eggs, as is Sriracha. Also I guess Sriracha is good with Pho, so it gets a 2/10 instead of 1/10 for its mild utility.

    Yogurt is a sauce that makes sense to me, as its just yogurt and I like yogurt. 10/10

    Mint Chutney is good for 2 dips. 0.5/10

    Salsa is not spicy ever, and is always wet. 0/10

    Mango salsa is bad -10

    milkshakes are thick and sweet 10/10

    bleu cheese is pungent in a good way and makes salad not just a dry herbal tea bowl 6/10


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    I forgot: sour cream. I can eat whole tubs.

    Also vinegar. I like crab vinegars and Chinese sweet red vinegars a lot. Malt vinegar, black vinegar, all vinegar.

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    One of the reasons I like Worcestershire sauce so much is because of my ESI grandma who used to cook with it a lot. She called it “gip zap” in Cantonese, meaning “luggage sauce”. The unique name stuck in my head. I think it might be referring to the design of the Lea and Perrins bottle? Or maybe how people would probably have brought it to Hong Kong from the UK in suitcases long ago. Obviously it’s way easier for Chinese people to pronounce compared to “Worchestershire Sauce” lol.

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