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  1. #76
    Join Date
    Sep 2009
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    2,036
    Quote Originally Posted by smartyiak View Post
    As french fries are a food group, I'll say: vinegar, katsup, and mayo.

    Anyone with pro-tips on additional dipping sauces for fries?
    a good honey mustard. also wendys chocolate frost is a a vetted fry dip.

  2. #77
    Join Date
    Dec 2012
    Location
    I can still smell Poutine.
    Posts
    24,507
    Quote Originally Posted by Asspen View Post
    a good honey mustard. also wendys chocolate frosty is a a vetted fry dip.
    Fify

  3. #78
    Join Date
    Dec 2012
    Location
    I can still smell Poutine.
    Posts
    24,507
    Quote Originally Posted by smartyiak View Post
    As french fries are a food group, I'll say: vinegar, katsup, and mayo.

    Anyone with pro-tips on additional dipping sauces for fries?
    Sriracha or preferably better hot sauce mayo combo. Tiger sauce (the horseradish mayo kind served with Baltimore Pit Beef).

  4. #79
    Join Date
    Dec 2011
    Location
    PNW
    Posts
    7,364
    Quote Originally Posted by yeahman View Post
    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.

    The first ingredient is vinegar, yuck.
    If you love habanero peppers, this is by far the best I've had.
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    But Marie Sharp's is also very good

    Hot sauce
    Teriyaki sauce
    Mustard

  5. #80
    Join Date
    Nov 2003
    Location
    Stuck in perpetual Meh
    Posts
    35,247
    I see the hot sauce dick-waving has begun again.

    A buddy of mine who is an Oyster farmer on VA's Northern Neck showed to me that Crystal Hot Sauce is superior for a freshly shucked oyster BECAUSE of the vinegar, not despite it.

    Asian condiments I dig: Sambal Oelek, Fish Sauce, Madras Curry Powder, Garam Masala, Toasted Sesame Seed Oil, Harissa

  6. #81
    Join Date
    Dec 2010
    Location
    Last Best City in the Last Best Place
    Posts
    7,270
    Quote Originally Posted by k2skier112 View Post
    The first ingredient is vinegar, yuck.
    Love vinegar. I have four varieties in the fridge.

  7. #82
    Join Date
    Jun 2020
    Location
    in a freezer in Italy
    Posts
    7,181
    I don't think you need to keep vinegar in the fridge. Or if you do, I've been screwing up for a long long time.

  8. #83
    Join Date
    Dec 2010
    Location
    Last Best City in the Last Best Place
    Posts
    7,270
    Quote Originally Posted by ötzi View Post
    I don't think you need to keep vinegar in the fridge. Or if you do, I've been screwing up for a long long time.
    You don't need to. My mom never kept anything that contained vinegar in the fridge. Ketchup, mustard, hot sauces, etc., would literally sit in our cupboards for 5 years. And they were fine. But nonetheless most of these products say "refrigerate after opening," and usually I like their flavor better when they are cold. Plus it's just a convenient place to keep condiments.

  9. #84
    Join Date
    Nov 2014
    Posts
    1,026
    Quote Originally Posted by Tippster View Post
    I see the hot sauce dick-waving has begun again.

    A buddy of mine who is an Oyster farmer on VA's Northern Neck showed to me that Crystal Hot Sauce is superior for a freshly shucked oyster BECAUSE of the vinegar, not despite it.

    Asian condiments I dig: Sambal Oelek, Fish Sauce, Madras Curry Powder, Garam Masala, Toasted Sesame Seed Oil, Harissa
    It’s more an ingredient than a condiment, but I have a jar of tom yum paste in the fridge. A spoonful in a mug of hot water is great when you have a sore throat.


  10. #85
    Join Date
    Dec 2016
    Posts
    2,572
    A proper mustard (plenty of good ones)
    Skippers tarter
    Worcestershire sauce
    Honorable mention: Liquid aminos

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