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Angie Mc
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| Posted: June 19 2010 at 1:33pm | IP Logged
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What are you favorite condiments? How do you enjoy them? I'm especially looking for unusual condiments.
I've been enjoying Mango Coconut Pepper Sauce. This is SOOO versatile and goes with anything light - rice, chicken, fish, cheese...yum!
I'll look for other faves in my pantry when I get a chance. Thanks for sharing your.
Love,
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Angie Mc
Maimeo to Henry! Dave's wife, mom to Mrs. Devin+Michael Pope, Aiden 20,Ian 17,John Paul 11,Catherine (heaven 6/07)
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Angie Mc
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| Posted: June 19 2010 at 2:03pm | IP Logged
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Forgot to add...if you all have favorite recipes (such as for bbq sauce, etc.) please share.
Love,
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Angie Mc
Maimeo to Henry! Dave's wife, mom to Mrs. Devin+Michael Pope, Aiden 20,Ian 17,John Paul 11,Catherine (heaven 6/07)
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Servant2theKing
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In our household condiments make or break a meal, especially as far as our ds's are concerned. One son gave up condiments for Lent, since they mean so MUCH to him...it was a true sacrifice. One condiment that we try to never be without is lemon juice. Several family members put it on almost everything they eat. Sweet Baby Ray's BBQ sauce is another favorite. Heinz Ketchup (it HAS to be Heinz). We also have ongoing family debates over the virtue of Hellmann's Mayo over Miracle Whip (it may reveal which side of the debate I lean toward by admitting I will not desecrate my grandmother's potato salad recipe with MW). Seasonings are probably not considered a condiment, but we always have McCormick's Garlic Pepper Seasoning Grinder on the table (it was somehow dubbed Cedar Pepper and the name lives on). Since we tend to eat simpler, more economical meals, condiments help foster the illusion that we're eating like kings! Mango Coconut Pepper Sauce sounds very interesting! Our sons have good friends who share their passion for condiments...may have to try that one next time they come over!
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lapazfarm
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My fav all-time use-on-everything dressing is Annie's Natural sh*take sesame dressing.
Annies sh*take Sesame dressing
Sadly, since it contains wheat, it is no longer on my list.
I am also quite fond of all of the Buck Naked's rubs, especially the reef rub for fish.
My fav salsa is Desert Pepper's Peach Mango Salsa. Totally yummy.
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Paula in MN
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I don't do condiments. I never have. I never will.
My husband and kids like all the usual suspects.
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 Paula
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guitarnan
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My menfolk like Heinz 57 sauce.
Years ago I discovered tonkatsu sauce - it's made for pork, but it's good on other things, too.
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CrunchyMom
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We have enjoyed homemade green tomato chutney. I canned some two years ago, and it is SO tasty with chicken and pork! So much better than store bought varieties I've tried.
However, I made a royal mess doing it, and I'm not sure if I'll manage it again, lol.
Now that summer is here, I'm trying to get back into fermenting vegetables. SO EASY!
I had some cilantro from our farm share and made salsa from canned tomatoes. Not as good as from fresh, but if you set it on the counter for a couple of days to ferment, it gets a nice, subtle vinegar taste and LOTS of nutritional benefits.
Doing sauerkraut today with the cabbage from our farm share. I always thought I hated sauerkraut until I made homemade for my husband. YUM! I just shred a cabbage, add a couple of tablespoons of salt, some caraway seeds (optional), and stir/smash until the cabbage releases its juices. Then, pack it in a Mason jar with an outer leaf laying on top and set out on the counter for a few days. Very nice with summer grilled sausages. You can use green or purple, but the purple stains  (ask me how I know).
Lacto-fermented pickles are slightly more involved, but WAY easier than recipes for "canning" them on the stove. When not making our own, we love Bubbies brand which are lacto-fermented (though pasteurized, so you lose some of the benefits). They are the yummiest pickles EVER!
I always was afraid that homemade condiments would be too much work, but it is very simple, and it was eye-opening to realize that condiments once had a purpose beyond making bland food tasty. The enzymes from the lacto-fermentation are beneficial and help you to properly digest the foods they accompany.
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JodieLyn
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you can make a sweet and sour cooked cabbage rather than just the saurkraut..
we canned soem spiced apples and those make a delightful relish on the side of a beef dish.
homemade pickles.. green tomato pickles, dilled beans though I haven't been able to make those in a looooong time, my favorite are bread and butter pickles.. adding a whole chile or 2 or 3 gives a really nice kick to them. Oh and I will use a mix of regular cucumbers and lemon cucumbers.
cucumber salad.. sorta sweet and sour and very yummy.
bbq sauce.. we usually keep kraft orginal bbq sauce on hand.. it's my favorite for pork ribs.. but we'll get other things at times.. though I find that dry rubs of seasonings before grilling give excellent flavor and aren't sticky 
ranch dressing is a great dip for pizza crust or french fries.. not to mention on salads
something that sounds odd but is very good.. is french bread dipped in olive oil/vinegar a bit of crushed garlic added is nice.. you put the oil/vinegar on a flat dish so that you're not dipping it into a bowl but more like dabbing it on the edges of a puddle. Oh I use red wine vinegar or red or white balsamic vinegar.
mayo, mustard (spicy brown preferably), ketchup (not for me), pickle relish (or homemade zucchini relish), salsa, green tomato salsa, horseradish, larrapin's sauce (a mustard dill sauce local to Northern CA coast.. there's one gourmet grocery where my ILs live that carry it so we can get it without going to the coast), taco sauce (sometimes I like it instead of salsa)... sweet and sour sauce and hoisin sauce for chinese..
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dakotamidnight
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The only BBQ sauce I like {I'm not a fan of BBQ at all} is Head Country - my brother got me hooked on it.
For just about everything else, it's either some form of gravy or honey, maybe a little marinara for some things. We're not really into condiments.
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Lori
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My oldest ds, now 18, used to have to have EVERYTHING w/ketchup. He called it "dippit"! He is still a big fan of ketchup, BBQ sauce, steak sauce...but Ranch is strictly for salad in his book!
My 12yo ds has very specific, complicated rules about what can be eaten with ketchup, bbq sauce, or ranch dressing...I can't remember the preferences most of the time!
My little ones (9, 7.5 and 6) will eat nearly anything with any of the above, and love all different kinds of salad dressings (French, toasted sesame ginger, honey mustard, etc), too! And spicy mustards, and chipotle sauces...too much for my tender tastebuds.
I grew up using "salad dressing" instead of Mayo, but when I got married, my hubby was a Mayo guy, so I switched. Now I can't really stand the taste of "salad dressing", which makes eating at my mom's house kind of difficult at times! My other condiment quirk is if I have a hot dog, in order for me to want ketchup on it, I have to have diced onions on top, too...no onions, no ketchup...the dog goes plain!
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Becky Parker
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My DH is a big fan of Koop's Arizona Heat Mustard. He likes it on brats when we cook them on the grill.
My DS makes the best barbecued ribs I have ever had. As a matter of fact, I would say I never liked ribs until he made them (maybe it's just a mom thing?).
Anyway, he uses "Ruby's Rub" on them, then spices up bottled barbecue sauce with lots of garlic and a few other things he keeps a secret . (We use "Bulls Eye" Sauce because it doesn't contain high fructose corn syrup.)
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Mary K
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We like regional (even city specific condiments):
Zab's hot sauce (I would take it to college and use it on burgers, hots and Italian sausage there); Nance's mustard (tangier than Dijon), Gulden's horseradish mustard. My kids also like the regulars: salsa, ketchup, yellow mustard.
God bless,
Mary-NY
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cathhomeschool
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chipotle peppers in adobo sauce hands down. I mix it with ranch, or have it plain (on tacos, sandwiches, lunch meat rolls, fish. Haven't tried it on veggies or in beans yet. When I have a open I find excuses for eating it.
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Belle
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We like to make our own here too. My family love a purple sauce I make and serve with Lamb Chops. (We just call it purple because the main ingredient is any kind of purple-ish coloured jam. I usually use plum or cranberry but sometimes I can't find the types we like so I just use blackcurrant.)
I like mashed avocado on just about everything. 
Pepper and chilis are used a lot here. (Pepper as in the black kind you grind)
We don't really use bottled sauces.
We make our own relish, pickles and tomato sauce.
My Dh makes the yummiest Tartare Sauce. It doesn't keep too long so the left overs we mix with tuna, corn and spring onions and make a sandwich spread out of it.
But cracked pepper and chilli goes on everything here.
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organiclilac
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| Posted: June 28 2010 at 10:56am | IP Logged
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lapazfarm wrote:
My fav all-time use-on-everything dressing is Annie's Natural sh*take sesame dressing.
My fav salsa is Desert Pepper's Peach Mango Salsa. Totally yummy. |
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We love that salad dressing here also! SO good! And we are also Desert Pepper salsa fans, although our favorite is Diablo. 
I love San-J soy sauce. I thought all soy sauce tasted the same until I had San-J. The flavor is so much better.
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Angie Mc
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Bumping this to add a few recipes:
Lime cilantro vinaigrette
Spinach basil pesto
Blue cheese dressing
BBQ Sauce
What condiments will you be using this summer?
Thanks!
Love,
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Angie Mc
Maimeo to Henry! Dave's wife, mom to Mrs. Devin+Michael Pope, Aiden 20,Ian 17,John Paul 11,Catherine (heaven 6/07)
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4Real Forums : Our Lady's Loom, Larder, and Laundry
Topic: Condiments - unusual and faves
