Condiments

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Jennifer_4
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Condiments - Mon, 04/21/03 5:54 PM
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What kind of condiments do you all keep in your fridge on a regular basis? I consider myself a condiment nut, since I love filling up my fridge with all sorts of condiments..I usually keep 1 kind of mayo, 4 types of mustard, a couple kinds of ketchup, some salsa, hot sauce, soy sauce, 2 kinds of vinegar, assorted chinese hot and sweet sauces, cocktail sauce, bbq sauce, several salad dressings (used as everything)..and those are just the must haves!
What about you folks?

yumbo
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RE: Condiments - Mon, 04/21/03 6:17 PM
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All of the above, plus horseradish and Chinese Oyster Sauce. I used to have some Thai fish sauce, but it started to get stinky and I was having a hard time coming up with ways to use it. I've become fond of that low-salt Ketchup.

My wife calls me the Condiment King, and you do not want to mess with the Condiment King's condiment.

Jennifer_4
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RE: Condiments - Mon, 04/21/03 6:58 PM
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quote:
Originally posted by yumbo

All of the above, plus horseradish and Chinese Oyster Sauce. I used to have some Thai fish sauce, but it started to get stinky and I was having a hard time coming up with ways to use it. I've become fond of that low-salt Ketchup.

My wife calls me the Condiment King, and you do not want to mess with the Condiment King's condiment.



Horseradish! I knew I was forgetting something! How do you feel about wasabi? I love it in small doses.. people incorrectly describe it as hot..I would say its danger lies more in its overly aromatic qualities..kind of like pouring lemon juice and salt up your nose.
I also just discovered Banana Sauce.. kind of like ketchup with an odd undertone.

Ort. Carlton.
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RE: Condiments - Mon, 04/21/03 9:59 PM
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Dearfolk,
Not in the refrigerator specifically, but I try to keep some Old Bay Seasoning around. It goes well on most anything, but I especially like a gentle dusting of it on a Philly cheese steak (remember, I'm in Georgia, so I have to do with fey imitations of da real thing, folks! - Mama's Pizzaria in Bala Cynwyd is only about 637 miles from my door.).
By Dead Weckoning, Ort. Carlton - The Travelling (when possible) Trencherman.
P. S. I wouldn't recommend Old Bay on a beef-on-weck... it's too overpowering. That'd be about like putting a gush of Tabasco in egg drop soup. No, no, no-z'ldy, no!

kdiammond
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RE: Condiments - Tue, 04/22/03 12:48 AM
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I have mayo, homemade mustard (whole grain), fish sauce (try it in crab cakes -- awsome as it really enhances the sweetness), tom yum ( a blend of lemon grass and chiles), Texas Pete hot sauce (better than Crystal and good for all purposes), wine fermented bean curd (indespensible if you like Chinese roast pork), anchovies, and about a million vinegars!

yumbo
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RE: Condiments - Tue, 04/22/03 2:51 AM
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How do you feel about wasabi?


I have wasabi, but I prefer to buy it powder form, so it's not in the 'frige. The paste that comes in the tube seems a little too green. Like DAY GLO green.

Years ago I was showing an Italian friend of mine (Italian Italian, mind you) some of my favorite sushi haunts in San Francisco. I told him jokingly that the green stuff was a Japanese after dinner mint. Before I could stop him he popped the whole glob into his mouth.

Jennifer_4
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RE: Condiments - Tue, 04/22/03 5:09 AM
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Oh my Yumbo! Remember, it's only funny til someone gets hurt, then it's hilarious

scbuzz
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RE: Condiments - Tue, 04/22/03 7:45 AM
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I keep Mayo, two types of mustard (spicey and yellow) and horseradish in the fridge ! I keep hot sauce, green tabasco sauce, red wine vinegar, balsamic vinegar, worcestershire sauce, old bay, cajun seasoning and greek seasnoning in the pantry !

yumbo
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RE: Condiments - Tue, 04/22/03 12:33 PM
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I also just discovered Banana Sauce.. kind of like ketchup with an odd undertone.


What is banana sauce? Does it come from some South American locale?

Cosmos
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RE: Condiments - Tue, 04/22/03 1:17 PM
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The usuals in our fridge, Mayo, brown mustard, creole mustard, ketchup, anchovie paste, thai chili-garlic sauce, olivada (black and green), horseradish, a variety of hot sauces, and of course Dinosaur BBQ Sensuous Slathering Sauce, (often used in lieu of ketchup).

CCJPO
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RE: Condiments - Tue, 04/22/03 4:15 PM
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Re: Wasabi, this is only a quess, but I am thinking that what many people are buying in supermarkets,believing it is wasabi,is actually dried horseradish that has green coloring added. This is also made into a paste,by adding water to the dried horseradish and adding coloring and preservitives, which comes in a tube Wasabi is actually a rhizome, think of a day lily, which multipies itself as it grows and can be seperated and replanted.

Real wasabi needs to be prepared from the wasabi rhizome. The difference is easily noticed. For a source in the US, and I am not a shill, as it is grown in cooler, damper climates and I live in the high desert and cannot grow it, but do order it is Pacific Farms, www.freshwasabi.com, information can be obtained from info@Freshwasabi.com.

good eating

Jennifer_4
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RE: Condiments - Tue, 04/22/03 5:04 PM
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What is banana sauce? Does it come from some South American locale?

Banana sauce comes from the Philippines. The brand I have, Jufran, lists the following ingredients: Bananas, water, sugar, vinegar, salt, starch, onion, garlic, and spices (along with some ubiquitous preservatives and coloring). It's tangier than conventional ketchup, reminds me more of sweet and sour sauce made with bananas.

rumbelly
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RE: Condiments - Wed, 04/23/03 2:08 PM
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Wow you people must have walk-in fridges in your houses. A lot of the things mentioned are inert or at the least very stable in a cool dark cupboard. Let me however add Sharwoods Mango Chutney to the list. Great with items from the frier.

yumbo
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RE: Condiments - Wed, 04/23/03 4:10 PM
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quote:
Originally posted by CCJPO

Re: Wasabi, this is only a quess, but I am thinking that what many people are buying in supermarkets,believing it is wasabi,is actually dried horseradish that has green coloring added. This is also made into a paste,by adding water to the dried horseradish and adding coloring and preservitives, which comes in a tube Wasabi is actually a rhizome, think of a day lily, which multipies itself as it grows and can be seperated and replanted.

Real wasabi needs to be prepared from the wasabi rhizome. The difference is easily noticed. For a source in the US, and I am not a shill, as it is grown in cooler, damper climates and I live in the high desert and cannot grow it, but do order it is Pacific Farms, www.freshwasabi.com, information can be obtained from info@Freshwasabi.com.

good eating


The powdered wasabi that I get at the supermarket is imported from Japan and *is* made from the genuine article. My problem with the tube variety is that the color and texture is off. It appears to me that the Japanese don't have the same negative associations with food coloring that we do, which explains the large amounts of food dyes they have in their processed foods - like some of the P-I-N-K pickled ginger that you can find in the Asian food aisles here.

yumbo
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RE: Condiments - Wed, 04/23/03 4:11 PM
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quote:
Originally posted by rumbelly

Wow you people must have walk-in fridges in your houses.



No ... we're just really really fat.

yumbo
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RE: Condiments - Wed, 04/23/03 4:13 PM
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quote:
Originally posted by Jennifer_4

What is banana sauce? Does it come from some South American locale?

Banana sauce comes from the Philippines. The brand I have, Jufran, lists the following ingredients: Bananas, water, sugar, vinegar, salt, starch, onion, garlic, and spices (along with some ubiquitous preservatives and coloring). It's tangier than conventional ketchup, reminds me more of sweet and sour sauce made with bananas.


So do you eat fries with it? This is intriguing. I'm going to have to go out and buy it.

Jennifer_4
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RE: Condiments - Wed, 04/23/03 6:04 PM
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quote:
Originally posted by yumbo

quote:
Originally posted by Jennifer_4

What is banana sauce? Does it come from some South American locale?

Banana sauce comes from the Philippines. The brand I have, Jufran, lists the following ingredients: Bananas, water, sugar, vinegar, salt, starch, onion, garlic, and spices (along with some ubiquitous preservatives and coloring). It's tangier than conventional ketchup, reminds me more of sweet and sour sauce made with bananas.


So do you eat fries with it? This is intriguing. I'm going to have to go out and buy it.



I'm the type of person to use just about every condiment on everything, and yet, I've never had it on fries! I suspect the Philippino people probably use it on Lumpia, their verson of eggrolls, because it tastes a bit like the lumpia sauce i've had in the past..however their sauce is usually spicy, and Jufran does make a hot version of the banana sauce. Personally I've used it in sandwiches, on roast beef, dipped pizza in it..etc.. On my fries, I prefer a combination of kethcup/ranch or Marie's Honey Mustard, the only one worth the stomach space.

vinelady
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RE: Condiments - Thu, 05/1/03 3:04 PM
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quote:

So do you eat fries with it? This is intriguing. I'm going to have to go out and buy it.



I actually eat with Jamacian Patties, and that was where I was first introduced to the wonder of it. Some good patties and a cold Ting are a good lunch.

Danhx
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RE: Condiments - Thu, 05/1/03 3:27 PM
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i try to keep a healthy stock of at least 10 different hot sauces, each with different heat and/or flavor; regular and spicy mustard; teriyaki glaze and marinade; mayo; regular and spicy ketchup; a couple different kinds of Lawry's marinades (usually lemon-herb and soy-orange); ginger, sesame-soy, ranch, and italian dressing; red wine vinegar (i'm paricular to Colavita brand because it seems a little sweeter); a big jar of minced garlic for when i'm too lazy to do it myself or when a dish is in desperate need of flavor; and a couple different kinds of BBQ sauce.

CCJPO
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RE: Condiments - Thu, 05/1/03 5:28 PM
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HOLEY, MOLEY, Yumbo,
I didn't mean to get you knickers in an uproar. Most store bought wasabi is the HIME brand, which is actually wasabi-ko. This type is made from japanese horseradish, mustard, corn starch and artificial color. Japanese horseradish is really just the garden variety horseradish that anyone can grow. Wasabi is a specific genus of plant, and has a completly different flavor when fres, as compared to what one can buy in a typical grocery store. Fresh wasabi can often be purchased in oriental orientated grocery. However I have never seen it in a Raley's, Krogrer, A&P, Farmer John, etc. grocery.

I didn't mean to offend you, rather it was to be an informative addition to ROADFOOD, as I did not wish to engage in a urination contest, but if I did, oh well.

Danhx
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RE: Condiments - Thu, 05/1/03 5:54 PM
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quote:
Originally posted by yumbo




I have wasabi, but I prefer to buy it powder form, so it's not in the 'frige. The paste that comes in the tube seems a little too green. Like DAY GLO green.

Years ago I was showing an Italian friend of mine (Italian Italian, mind you) some of my favorite sushi haunts in San Francisco. I told him jokingly that the green stuff was a Japanese after dinner mint. Before I could stop him he popped the whole glob into his mouth.


My dad did the same thing the first time he tried sushi. He coughed and sputtered for about ten minutes and turn an interesting shade of red as the sweat beads formed on his head from exertion of coughing. My brother and I were afraid that we'd killed the poor man.

yumbo
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RE: Condiments - Thu, 05/1/03 5:59 PM
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quote:
Originally posted by CCJPO

HOLEY, MOLEY, Yumbo,
I didn't mean to get you knickers in an uproar. Most store bought wasabi is the HIME brand, which is actually wasabi-ko. This type is made from japanese horseradish, mustard, corn starch and artificial color. Japanese horseradish is really just the garden variety horseradish that anyone can grow. Wasabi is a specific genus of plant, and has a completly different flavor when fres, as compared to what one can buy in a typical grocery store. Fresh wasabi can often be purchased in oriental orientated grocery. However I have never seen it in a Raley's, Krogrer, A&P, Farmer John, etc. grocery.

I didn't mean to offend you, rather it was to be an informative addition to ROADFOOD, as I did not wish to engage in a urination contest, but if I did, oh well.


Hey CCJPO - I wasn't offended and I'm sorry that I gave the impression that I was ... I guess that's the downside of the internet. 20 variations on the smiley face icon don't always convey the author's meaning. Anyway, I really thought that the powdered variety was made from the real deal wasabi plant. After posting that message I went home and checked my wasabi tin and there it was: "horseradish." Peace to you.

-Yumbo

EliseT
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RE: Condiments - Fri, 05/2/03 2:13 AM
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Wasabi is my secret mashed potato ingredient for my fire-loving fiancee. People never figure it out. I like HP sauce and Salad Cream from England (sort of like steak sauce and mayo). I am trying to remember the name of this Japanese sauce...my big box of condiment bottles fell and broke when I moved (don't cry...it will be OK. I'm dealing with it in therapy) but I think it ended with a "U", anyone know? It is thick and brown and used on cute little pancakes. Also: Thai curry pastes, Hoison sauce, super grainy mustard, Sierra Nevada pale Ale mustard, tubes of pesto, sun-dried tomato pesto, and onion paste, miso paste (for making fish with soy sauce and sake in tin foil...yum...seems to live forever)...that old stand-by chili sauce...are relishes and capers and peeproncinis etc. condiments? OK, about soy sauce...Yamasa makes a low salt version that allows you to use more and get more flavor than normal. (OK, I am inviting trouble from the salt lovers contingent, but it had to be said.)

Jennifer_4
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RE: Condiments - Fri, 05/2/03 5:08 AM
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quote:
Originally posted by vinelady

quote:

So do you eat fries with it? This is intriguing. I'm going to have to go out and buy it.



I actually eat with Jamacian Patties, and that was where I was first introduced to the wonder of it. Some good patties and a cold Ting are a good lunch.



Pardon my ignorance, vinelady, but what are Jamaican Patties?

yumbo
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RE: Condiments - Fri, 05/2/03 12:07 PM
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I've also become a fan of ponzu, which is a Japanese soy sauce with a citrus flavor added.

-Yumbo

vinelady
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RE: Condiments - Fri, 05/2/03 1:09 PM
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Jamacian Patties are a turnover that is typically filled with a spicy chichen, pork or vegie filling. The are typically bright screaming orange. That and Akee and Saltfish are the most common dishes from Jamacia that you will see, and both are very worth the time.

Jennifer_4
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RE: Condiments - Fri, 05/2/03 5:44 PM
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quote:
Originally posted by vinelady

Jamacian Patties are a turnover that is typically filled with a spicy chichen, pork or vegie filling. The are typically bright screaming orange. That and Akee and Saltfish are the most common dishes from Jamacia that you will see, and both are very worth the time.


They sound delicious, but considering the 0 Jamaican population where I live, the only way I'll have them is to try and find a good recipe.

jessicazee
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RE: Condiments - Fri, 05/2/03 6:04 PM
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Here's a recipe for Jamaican Beef Patties. I think I'll try them this weekend! http://www.recipesource.com/ethnic/americas/caribbean/beef-patties1.html

Jennifer_4
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RE: Condiments - Sat, 05/3/03 9:43 PM
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quote:
Originally posted by jessicazee

Here's a recipe for Jamaican Beef Patties. I think I'll try them this weekend! http://www.recipesource.com/ethnic/americas/caribbean/beef-patties1.html



thank you!

rumbelly
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RE: Condiments - Sun, 05/4/03 9:12 AM
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I've spent a decent amount of time in Jamaica. A common snack is a patty enclosed in coco bread or a butterflap. They are like a tortilla with yeast, baked then brushed with copious amounts of butter whilst still hot. Put the patty in and fold. Very filling. Vinelady, you mention ackees. Great things, too bad they are banned in all forms in the USA.

Jennifer_4
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RE: Condiments - Mon, 05/5/03 12:04 AM
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quote:
Originally posted by rumbelly

I've spent a decent amount of time in Jamaica. A common snack is a patty enclosed in coco bread or a butterflap. They are like a tortilla with yeast, baked then brushed with copious amounts of butter whilst still hot. Put the patty in and fold. Very filling. Vinelady, you mention ackees. Great things, too bad they are banned in all forms in the USA.


I have heard of ackees..are they banned because of their sometime toxicity, or am i thinking of something else?

rumbelly
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RE: Condiments - Mon, 05/5/03 9:31 AM
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Ackees look like peppers on a tree and are poisinous until they ripen. They naturally crack open to reveal stuff that looks like scrambled eggs. A place I used to stay at had the greatest cook Edna. She made ackee patties, the best. In true Jamaican style you would order them in the morning and they would be ready for your afternoon snack. Serious roadfood in J.A.

vinelady
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RE: Condiments - Mon, 05/5/03 12:50 PM
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quote:
Originally posted by rumbelly

I've spent a decent amount of time in Jamaica. A common snack is a patty enclosed in coco bread or a butterflap. They are like a tortilla with yeast, baked then brushed with copious amounts of butter whilst still hot. Put the patty in and fold. Very filling. Vinelady, you mention ackees. Great things, too bad they are banned in all forms in the USA.



There may be banned in the US, But a quick trip to Canada can fix that. Since it is canned most border guys will not stop you.

vinelady
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RE: Condiments - Mon, 05/5/03 3:51 PM
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One other condiment that I love is a Green Tomato relish that my grandmother makes. I have been known to eat just that on a piece of good bread.

jvb
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RE: Condiments - Tue, 05/6/03 7:26 AM
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I have been able to find canned ackee in a local Tropical Foods store in the Atlanta area. Haven't gotten the nerve to try it yet though.

Richard Brooks Alba
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RE: Condiments - Tue, 05/6/03 5:44 PM
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Sisters & brothers,
I can't believe I'm baring my fridge to all y'all, but here's what I can remember of it:

vinegars - seasoned rice, malt, balsamic, red wine w/ garlic;
mayos (+) - plain, Mexican w/ lime juice [McCormick?], Miracle Whip, leftover homemade aioli (w/ black & white pepper & lime juice);
mustards - Grey Poupon, Gator Cajun, Philippe's Original, some generic hot honey stuff;
ketchup (+) - a bowl of packets, Jufran
soy sauce - ditto
BBQ sauces - KC Masterpiece, Arthur Bryant regular
hot sauces - Tabasco regular, green, & chipotle; Bufalo chipotle; Cholula; Crystal; Chinese red chili oil; Sriracha; Thai sweet red chili sauce
other sauces - "wasabi" in the tube,* horseradish cream, leftover mole poblano, olive salad
salad dressings - a whole mess of 'em - at least one each poppyseed, 1000 Island, Roquefort, vinaigrette, Ranch, Caesar [Cardini?], etc.

I think that's all I can think of - and it mostly all fits in the fridge door!

About Jufran [banana sauce]: it rocks on fried lumpia! (I'm more inclined to use something lighter on/with fresh lumpia - maybe a little seasoned rice vinegar with some basil or mint.) Or try it on potstickers, or siu mai, or even pierogi!

I have SUCH a sandwich jones now!....
Buen provecho,
Richard
Berkeley/SF, CA

* I know it's not real (THAT I have to score with an old boss of mine who's deep into real wasabi along with his anime obsession), but I LUV the color & the bite.

P.S. I've seen canned ackee in some store here in the Bay Area (darned if I can remember where, though) - is it illegally imported? Or is the ban only on fresh ackees or ackee plants?

ali b
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RE: Condiments - Wed, 05/7/03 11:14 AM
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heinz ketchup, several mustards, mayo, sambal, and national brand mango and plum chutney...can never keep enuff of any of these in the fridge

Jennifer_4
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RE: Condiments - Wed, 05/7/03 4:43 PM
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Thanks to newcomers Richard and Ali for baring their fridges to us! Richard, don't you agree that of all the 'standard' supermarket bbq sauces, KC Masterpiece is the best? and Jufran banana sauce was born to be a lumpia dip!

Liketoeat
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RE: Condiments - Mon, 06/9/03 10:55 PM
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Was talking with St. Louis friends this evening who were telling of having attended this weekend a horseradish festival in Collinsville, IL, some 20 or so miles northeast of St.Louis. Collinsville claims to be the horseradish capital of the world. I've driven through there when the horseradish fields were at their peak or during the harvest season and the odor of horseradish just permeates the air (not as pleasant as the odor of peaches perfuming the air as one drives through the Clarksville, AR, area during the height of peach harvest). This horseradish discussion, however, reminded me of a fairly new (to me) homemade condiment, Jezebel Sauce, but which is apparently a long time standard condiment in the Greenville, MS, area. It is certainly delicious with any meat, particularly ham and wildlife, and makes a great spread to use on meat sandwiches in lieu of mustard and/or mayo. In case some of you are unfamiliar with it, as I was until recently, here are two two recipes which I obtained for it.

Jezebel Sauce I
1 5 oz. jar horseradish, 1 1.2 oz. can dry mustard,
1 18 oz. jar pineapple preserves, 1 18 oz. jar apple jelly,
2 T. coarsely ground black pepper

Mix horseradish & mustard well. Combine with remaining ingredients. Keeps in refrigerator forever. Great with all meats, especially ham.

Jezebel Sauce II
1 16 oz. jar pineapple preserves, 1 16 oz. jar apple jelly,
1 fresh jar moist prepared horseradish, 1 can Coleman's dry mustard

Mix all ingredients together a day before first needed so flavors can meld and texture can reestablish. Refrigerates indefinitely. This is a Mississippi Delta "must". Great with all meats; a favorite to use on all sandwiches instead of mayonnaise and mustard.

Although the two versions are nearly identical, the version I've had and have made is Jezebel Sauce II. It is surely good.


ocdreamr
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RE: Condiments - Tue, 06/10/03 9:50 AM
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a traditional southern quick apetizer is jezebel sauce poured over a block of cream cheese & served with crackers. a newer variation on this is using pepper jelly (at Christmas you use both red & green)

Liketoeat
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RE: Condiments - Tue, 06/10/03 11:40 AM
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ocdreamr, I've had the pepper jellies (and also Pickapepper sauce, believe its called) over cream cheese as appetizers for years, but somehow the Jezebel sauce seems to have just missed out getting to this corner of the south. I was totally unfamiliar with it until learning of it from Greenville, MS, friends several years ago and was still unaware of its use as the cream cheese appetizer topping. That sounds delicious, I'm anxious to try it, but though it was an old, traditional thing with my friends, believe they just used it as a condiment.

tcrouzer
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RE: Condiments - Tue, 06/10/03 9:55 PM
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You can sure learn alot from you folks here. I've never even heard of ackees, but the Jamaican patties sound good enough to eat.

I've got the usual in my fridge: soy sauce, oyster sauce, hot chile oil with garlic, chutney, about 5 kinds of mustard, mayo, ketchup, hoisen sauce, Texas Pete, Tobasco, and the new kid on the door, Cholula sauce. Y'all are right, there is more flavor in it than the others. Plus, Pickapeppa sauce, Kraft's Original BBQ sauce, several relishes and chow chow's, and lastly, but not leastly, Mr. Yoshida's Sauce - sort of a teriyaki/marinade/dip sauce. I never run out of it. You can find it a Sam's Club and Walmart.

Julia I
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RE: Condiments - Wed, 06/11/03 12:42 AM
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I can't believe that no one has mentioned Hot Gardeniera, which is a must have around our house for eating on spaghetti with tomato sauce or sliced beef or Italian sausage in an Italian roll.

Other than that, our refrig has the usual sorts of things mentioned by other posters, notable only for the large assortment of mustards. (I have pretty much never met a mustard that I didn't like.)

Matchstick Man
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RE: Condiments - Wed, 06/11/03 9:48 PM
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My condiments are butter, 3 types of mustard (one of which is always Chinese -- best hot mustard I've found so far, unless someone knows of some better? JalapeƱo mustard and horseradish mustard aren't hot enough), horseradish, ketchup, vinegar, Worcestershire sauce, soy sauce, "Original Anchor Bar Buffalo Wing Sauce - Suicidal" (I use it instead of hot ketchup), Pace Picante (red top), Kraft's Roka Blue Cheese salad dressing (I use it as a condiment, not just for salads). You will NOT find mayo...only time I use mayo is when I make some potato salad, then I buy the smallest size jar. If I buy anything larger, it'd just get thrown away. I have no other use for the stuff. Very rarely do I make tuna salad and I never make chicken or egg salad. What do I use on sandwiches instead of mayo? Depending on the type of sandwich, I use either mustard or butter.