OT: You only get to choose one condiment. | Page 2 | The Boneyard

OT: You only get to choose one condiment.

Status
Not open for further replies.
Deepster said:
On a booze filled golf weekend once, we had this debate and it took most of the weekend and got pretty heated at times.

If you could choose only one condiment to use for the rest of your life, which one would it be?

Now, read the rules carefully.

1) You can only use this condiment. You can't use it with other stuff to make other condiments (Ex: Ketchup + horseradish = cocktail sauce. The horseradish is a 2nd condiment.)

2) Remember this is breakfast, lunch, dinner and snacks. If you choose something that's not versatile (Ex: A-1 sauce), you're sacrificing lots of meals without a condiment.

From what I can recall, here were some of the more popular choices: Ketchup, mustard, BBQ sauce, hot sauce, soy sauce, steak sauce, mayo, Miracle Whip, salsa, ranch dressing.

We did arrive at a consensus choice. I think you might be surprised by it.
Expand ...

The whole argument hinges on the definition of a condiment. I consider a condiment to be a stand alone flavor enhancer/meal additive after the meal is served. Some define it as a flavor enhancer without regard as to when it added (thereby including salt and pepper).

Salt, Pepper, oregano, basil, etc. are spices integral in preparation. Ketchup, relish, tartar, cocktail sauce, wasabi paste, hot sauce, salsa etc. are condiments meant to compliment the already-prepared food.

On the other hand, some sauces, IMO, can act as ingredient/marinades as well as dipping sauce, such as butter, BBQ, certain oil based dressings, mustard, honey, soy, and teriyaki sauces. While these are the most versatile, a key question is what is the intent?

Dove said:
Butter.
Expand ...
This could very well be the winner, depending on definition.
 
Speaking of flavor enhancers/sauces any of you have Aji verde Peruvian sauce and salsa lizano? Two unbeleivably tasty condiments you don't see too often outside of Peruvian and Costa Rican cooking.
 
Lately I have stopped putting anything on my hamburger,just to be able to taste the quality of the meat. Some burgers are really delicious, others not so much. Putting l&t,ketchup,mayo or anything else hides the quality of the meat. Good meat is delish.
 
.-.
upstater said:
Trojans Magnum XL
Expand ...
Condiments suck.

I am sick of soy sauce. Been using it for quite a while. And it sure is a "safe" option, if such a thing as a healthy condiment exists.

Otherwise, I'd strongly consider salsa if tomatos did not cause inflammation.
 
I'm guessing pesto doesn't count, it is referred to as a sauce. But I can put that on just about anything.

I'd probably go with mayo for versatility.

Miracle whip is an abomination.
 
Kyuupi mayonnaise.

I love just about everything food wise, including condiments.

But the problem I have with salsa and bbq sauce and hot sauce and mustard is that they don't go as well with vegetables (mustard seeds are nice, though).

Can any of you put any of those sauces alone on a salad, or some steamed veggies? I guess you could, but that doesn't sound so appetizing to me.

You can put mayo on your salad, veggies, and of course on other things like sandwiches, meats, fish, and of course fried foods.

I don't eat a lot of mayonnaise, but it has to be the most versatile.
 
Ken's Steakhouse Buffalo sauce.

I am assuming that salad dressings are not condiments...
 
HuskyHawk said:
Ken's Steakhouse Buffalo sauce.

I am assuming that salad dressings are not condiments...
Expand ...

Ranch and Blue Cheese were included in the discussion because they can standardly be found as a condiment on burgers or as a dipping sauce. If you can make the case for a dressing, it could be included.
 
.-.
Interesting mix of answers so far.

1) Lots of love for BBQ sauce. That's ridiculous.
2) Not much mention for ketchup. Maybe it's because of the other thread, but in the original discussion, ketchup had a huge contingent behind it.
3) If I'm going to play devil's advocate on the hot sauce (since it seems to be leading the pack here), it pretty much takes over everything you put it on. So, every meal you use it will taste pretty much solely like hot sauce. Very overpowering.
 
I've got a jar of harissa and a jar of chili jam that are being used often and liberally at my house, while my sriracha mayo continues to go mostly untouched.

This stuff is terrific on lots of other stuff.
wn-hot-sweet-chili-jam.png
 
Deepster said:
Interesting mix of answers so far.

1) Lots of love for BBQ sauce. That's ridiculous.
2) Not much mention for ketchup. Maybe it's because of the other thread, but in the original discussion, ketchup had a huge contingent behind it.
3) If I'm going to play devil's advocate on the hot sauce (since it seems to be leading the pack here), it pretty much takes over everything you put it on. So, every meal you use it will taste pretty much solely like hot sauce. Very overpowering.
Expand ...

I was thinking the same thing about ketchup. Where are all the ketchup lovers that declared their devotion in that thread (the phrase gods ejaculate was used for christs sake) . Is it that deep down they really know that it is not good?

You are not wrong about hot sauce, but I dont think there is a single perfect condiment for every occasion. My choice of hot sauce is making the best of a bad situation.

You can control the obliteration by the amount used.
 
I'll take horseradish. I don't ever use condiments for breakfast so no issue there. Just about any other meal that calls for a condiment can be done with horseradish for me
 
I can eat good bbq without sauce.
Good hot dogs and sausages, no mustard needed.
Salsa, nice with nachos, but dont have to have it.
Ketchup, only use on burgers sometimes, can live without it.

Tartar sauce... I thin i'm going with tartar sauce
 
Salsa has to be it, provided you can vary the heat by adding spice.
 
.-.
UconnFanNVa said:
I can eat good bbq without sauce.
Good hot dogs and sausages, no mustard needed.
Salsa, nice with nachos, but dont have to have it.
Ketchup, only use on burgers sometimes, can live without it.

Tartar sauce... I thin i'm going with tartar sauce
Expand ...
NVA. That is a lucid, intelligent, well thought out objection............................
 
bobbygt said:
Kyuupi mayonnaise.

I love just about everything food wise, including condiments.

But the problem I have with salsa and bbq sauce and hot sauce and mustard is that they don't go as well with vegetables (mustard seeds are nice, though).

Can any of you put any of those sauces alone on a salad, or some steamed veggies? I guess you could, but that doesn't sound so appetizing to me.

You can put mayo on your salad, veggies, and of course on other things like sandwiches, meats, fish, and of course fried foods.

I don't eat a lot of mayonnaise, but it has to be the most versatile.
Expand ...
Regularly put tobasco on my salads.
 
Salsa. I already use it as my condiment of choice on most things.
 
Siracha sauce
Dumpling Sauce
The dressing they use on the Garden Salad in Japanese restaurants
 
.-.
My initial reaction was "ketchup," and then I thought of 1000 Island/Russian dressing, but now I am also strongly considering a dark horse: soy sauce.

This is a very serious matter to which I will continue giving thought.
 
If it is allowed, chipotle mayo.

If not, balsamic vinegar. Works with both savory (any meat I can think of) and sweet (goes great with a fruit-based dish).
 
superjohn said:
Speaking of flavor enhancers/sauces any of you have Aji verde Peruvian sauce and salsa lizano? Two unbeleivably tasty condiments you don't see too often outside of Peruvian and Costa Rican cooking.
Expand ...
Got hooked on Salsa Lizano when we honeymooned in Costa Rica and have been a regular user ever since. I have a couple big bottles shipped every now and again to keep it in stock.

And that's actually the kind of thing I had in mind as an "everything" sauce, because that certainly is a three-meals-and-a-snack sauce. The reason I chose Inner Beauty instead is because it fills those same sweet, salty, spicy and consistency boxes but is considerably hotter. It really was the world's most perfect sauce imo, but probably too hot for many because it's made with Scotch Bonnet/Habanero peppers. But it also has mango and fruit juice for great sweetness, and mustard, vinegar, molasses, honey, oil and some great savory spices like curry, tumeric, allspice, cumin and chili powder.

As for @Deepster and @August_West asking where the ketchup fans are, most of us said that we liked it, not that we wanted to marry it. I would want something spicier than ketchup it I only had one.
 
AtlHusky said:
Salsa has to be it, provided you can vary the heat by adding spice.
Expand ...

Salsa is way down on the list for me. Only certain brands are palatable and even then, it's not nearly as versatile as a decent barbeque sauce.

Let's use @UconnFanNVa 's list. Can you appreciate good bbq with Salsa? Not likely without a number of qualifiers. How about a hot dog or sausage? Nope. Chili is a much better option. Salsa is a probably a distant 4th...at best. Nachos? Obviously yes, but take it under advisement that Moe's gives away it's salsa for free, while the queso dip cost a couple bucks extra. Salsa on a cheese (ham)burger is only found where 1) the restaurant thinks they are being fancy but is really a Red Robin, or 2) a cookout host does not offer tomatoes (and the taste is still off). Fish? Not the traditional salsa.

That's 1 1/2 (credit for fish) for 5.

Do the same breakdown for BBQ sauce.
Slow cooked meats? That's what's the sauce is meant for.
Hot Dog or Sausage? Absolutely
Nachos? Probably not,
Cheeseburger? Bring it on.
Fish? May not be a typical use but yes, Grilled fish marinated in barbeque sauce is quite tasty. Besides UConnNVa chose tartar sauce, which normally accompanies a deep fried variety of fish. What also typically accompanies deep fried fish? French Fries. BBQ sauce is awesome not only on fries, but baked potato, and chips as well.

What's that? 6 for 7? 7 of 8?

Barbeque sauce is the Jose Oquendo of condiments: Not only good enough to succeed at the highest level (13 years in the Major Leagues) but versatile to pair with almost any cuisine. By comparison, salsa is John Rocker. Can only really do a couple of things, but not particularly well.

 
Last edited:
.-.
Status
Not open for further replies.

Forum statistics

Threads
168,202
Messages
4,556,742
Members
10,442
Latest member
Virginiafan


Top Bottom