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  1. #51
    Join Date
    Mar 2008
    Location
    the ham
    Posts
    9,115
    Quote Originally Posted by Timberridge View Post
    I'm not sure what the fascination is with sriracha. It's hot in a red pepper flake way but not a very flavorful.
    It's full of sugar.

    I don't particularly like Sriracha (the stuff made in California that is) because it tastes like garlic powder. I'd take Sambal over Sriracha every day of the week. Especially if it's homemade.

  2. #52
    Join Date
    Dec 2012
    Location
    I smell poutine!!!
    Posts
    13,717
    The jar of garlic chili that looks almost like the sambal oelek jar is way batter than the latter.

  3. #53
    Join Date
    Feb 2005
    Posts
    14,732
    I make my own fermented mustard and have a liter of it (if you need a seed source, I can link it, I use 2 and blend).

    But, tbh, my first go to is Kewpie or Stubbs Spicy. Close second is my fermented ketchup or a combo of the 3.

    /thread

  4. #54
    Join Date
    Sep 2005
    Location
    Wasatch Back: 7000'
    Posts
    10,902
    1. Chopped Calabrian Peppers
    2) Grey poupon
    3) Maggi
    Click image for larger version. 

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    “A society that puts equality before freedom will get neither. A society that puts freedom before equality will get a high degree of both.”
    ― Milton Friedman

  5. #55
    Join Date
    Dec 2016
    Location
    In a van... down by the river
    Posts
    6,864
    I recently got turned on to those Calabrian peppers - quite useful and tasty.

  6. #56
    Join Date
    Oct 2007
    Location
    2 hours to Whiteface
    Posts
    335
    Quote Originally Posted by XXX-er View Post
    dead easy, very tasty

    https://www.facebook.com/watch/?v=767786963763917

    we also did his slow roasted pork shoulder and it was awesume

    https://www.facebook.com/watch/?v=707039739849074
    Made the chicken dish tonight. Easy and fantastic! Insanely good.

    Sent from my SM-G950U using Tapatalk

  7. #57
    Join Date
    Oct 2005
    Posts
    10,972
    We need a cross reference to see who has remained true to their condiments over the years and who is a fair weather saucier.

    Sauces and Condiments Compendium

    https://www.tetongravity.com/forums/...d.php?t=301361


    Sent from my iPhone using TGR Forums

  8. #58
    Join Date
    Jul 2005
    Location
    Verdi NV
    Posts
    8,935
    I'll play. Got lots of things but,. Mayo ranch dressing and Kachup. Are must have
    Own your fail. ~Jer~

  9. #59
    Join Date
    Aug 2014
    Posts
    271
    That white garlic sauce


    Sent from my iPhone using TGR Forums

  10. #60
    Join Date
    Mar 2008
    Location
    northern BC
    Posts
    23,211
    Quote Originally Posted by BC13 View Post
    Made the chicken dish tonight. Easy and fantastic! Insanely good.

    Sent from my SM-G950U using Tapatalk
    I tried the same recipe using balsamic vinegar and it was pretty awesume !

    As you were making the Poulet au vinegar I hope you talked with the french accent just like Jaque ?

    the slow roasted pork shoulder is also awesume !
    Lee Lau - xxx-er is the laziest Asian canuck I know

  11. #61
    Join Date
    Nov 2003
    Location
    Stuck in perpetual Meh
    Posts
    35,390
    Duke's Mayo
    Gulden's Brown Mustard
    Aloha Soy Sauce

  12. #62
    Join Date
    Nov 2008
    Posts
    5,947
    Well, since spices are condiments: salt, pepper .... no other spices come close, even though like most of them

    And if a condiments is something you add to a basic item to accentuate the flavor, I would include whole milk, yogurt, butter, and Jarlsberg cheese. Never straight, always on top. I'll yank butter if someone can prove they ate a whole cube in one swallow.

  13. #63
    Join Date
    Sep 2001
    Location
    Babylon
    Posts
    11,121
    You keep salt and pepper in the fridge?
    WTF

  14. #64
    Join Date
    Jun 2020
    Location
    in a freezer in Italy
    Posts
    2,348
    Quote Originally Posted by PB View Post
    I'll yank butter if someone can prove they ate a whole cube in one swallow.
    I can't watch this but here ya go:

  15. #65
    Join Date
    Oct 2007
    Location
    2 hours to Whiteface
    Posts
    335
    Quote Originally Posted by XXX-er View Post
    I tried the same recipe using balsamic vinegar and it was pretty awesume !

    As you were making the Poulet au vinegar I hope you talked with the french accent just like Jaque ?

    the slow roasted pork shoulder is also awesume !
    I went with half balsamic and half white vinegar. I'm a big fan of chicken thighs, but these were on a different level. I am going to try the pork dish.

    The fam definately wondered what the hell is was listening to, as I was also making tacos for the kids.

    Sent from my SM-G950U using Tapatalk

  16. #66
    Join Date
    Dec 2010
    Location
    Last Best City in the Last Best Place
    Posts
    4,121
    Habanero Tabasco is more flavorful than the many other habanero hot sauces I've tried. I use it more than regular T now. Beehive Bros jalapeno is great for putting on chips or dipping a grilled cheese in, can only buy it when I'm in Big Sky though. Crystal I use a lot for cooking, like browning burger or making beans. Hard to choose 3 condiments, I have a couple dozen and my wife complains about all the space they take.


  17. #67
    Join Date
    Jan 2016
    Posts
    1,066
    Oh man I had forgotten about Crystal (heh). Not really sold in my area, friends that would go to Mardi Gras each year would always bring us some. Friggin COVID. Good shit though. Watery but really nice flavour.

  18. #68
    Join Date
    Jun 2020
    Location
    in a freezer in Italy
    Posts
    2,348
    there's no "u" in that word.

  19. #69
    Join Date
    Feb 2021
    Posts
    7

    beast

    Quote Originally Posted by ötzi View Post
    I can't watch this but here ya go:
    You cant bring the beast into this, everyone know he was created in a lab...

  20. #70
    Join Date
    Oct 2002
    Location
    my own little world
    Posts
    3,167
    Honey mustard. Ranch. Fatalii fermented hot sauce (https://www.isabelstreetheat.com/product-p/16fat5.htm)

    Mayo as an honorable mention as a base for homemade sauces that the sandwich or dish might require.
    focus.

  21. #71
    Join Date
    Sep 2001
    Location
    Babylon
    Posts
    11,121
    Quote Originally Posted by ötzi View Post
    there's no "u" in that word.
    Iceman has flava in jeans

  22. #72
    Join Date
    Sep 2009
    Location
    The Goods Department
    Posts
    954
    Quote Originally Posted by The Suit View Post
    Dill pickles - yes.

    Bread & butter pickles aren't even food.
    This guy gets it.

    What's this sweet chili sauce everybody is talking about, including OP.
    Skiing in the rockies is like 70's porn

    Lots of bush

    Some wood

    No faceshots...

    -Mtnlion

  23. #73
    Join Date
    Sep 2009
    Location
    The Goods Department
    Posts
    954
    Ignlehoffer spicy mustard, sriacha, and orange (habanero) salsa casera from our local joint. Called orange crack. Its hot!
    Skiing in the rockies is like 70's porn

    Lots of bush

    Some wood

    No faceshots...

    -Mtnlion

  24. #74
    Join Date
    Mar 2006
    Location
    CO
    Posts
    1,514
    Marie Sharps. Goes well on practically everything. We go through a bottle of this every 2 months. I've tried around 10 different ones and the hot/white label is the best combo of heat and flavor. $2.75 for a 10oz bottle in Belize. I brought home 20 bottles during my last trip.
    Click image for larger version. 

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  25. #75
    Join Date
    Mar 2011
    Location
    Magically whisked away to...Delaware
    Posts
    3,143
    As french fries are a food group, I'll say: vinegar, katsup, and mayo.

    Anyone with pro-tips on additional dipping sauces for fries?
    It makes perfect sense...until you think about it.

    I suspect there's logic behind the madness, but I'm too dumb to see it.

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