Condiments, anyone? (Trees And Things)

ms sue: Re: Guacamole

Tue, 18 Mar 2008 10:15:52 EST

Mashed ripe avocado, some diced tomato, finely chopped scallions, one finely minced jalapeno, salt, and some lime juice.

Lou: "It's like someone tazer'd my mouth"

Mon, 17 Mar 2008 17:26:53 EST

On-air jock feels the love from a 1,000,000 SU chili pepper

delete me: Re: Guacamole

Mon, 17 Mar 2008 17:09:19 EST

I make it fresh with avocado, onions, salt, and chili powder.

Usually I mash the avocado and dice the onions so that it all goes down easier.

thefadd: Re: Guacamole

Mon, 17 Mar 2008 14:00:56 EST

guacamole goes great on anything! I take an avocado, mash it up, cut up some garlic into and then cheat by mixing in a little salsa. mmmmm.....

keta: Re: Condiments, anyone?

Mon, 17 Mar 2008 13:06:49 EST

Worcestershire sauce on oysters (raw or cooked); HP sauce on sausages; Keen's hot mustard on meat sandwiches, burgers, and hot dogs made with smokies (buy it in powder form as it's then easier to use in recipes); Asian Family black bean sauce on prawns; VH

WMK: Re: Condiments, anyone?

Mon, 17 Mar 2008 09:43:26 EST

Slathering Substances:

Gold's Wasabi Sauce - It's awesome, I will use this instead of mustard on a ham/roast beef sandwich or for hot dogs (or just about anythin

skeeter1: Re: Steak sauce?

Mon, 17 Mar 2008 08:31:00 EST

"Heresy! Why ruin a good steak with sauce? It's okay if you're eating a cheap steak, I guess, but then the question becomes - why are you eating a cheap steak?"

A bit of history here. When I was a kid, we weren't exactly rich, and it was a

delete me: Re: Condiments, anyone?

Mon, 17 Mar 2008 04:14:45 EST

I like artichoke tapenade, and I'm kind of afraid of trying olive tapenade. I like olive oil, but generally I don't like olives. Unless it's in an Italian salsa drenched in olive oil.

postillion: Re: Condiments, anyone?

Mon, 17 Mar 2008 02:17:56 EST

A friend introduced me to tapenade a few years ago and my life hasn't been the same since.

fulminouscherub: Guacamole

Sat, 15 Mar 2008 21:25:38 EST

I recently discovered that guacamole also goes great on quiche.

JimmyHavok: condiments to the chef

Sat, 15 Mar 2008 20:31:25 EST

Chutneys are good on pork or poultry. Lamb or good beef should have nothing more than genuine woodsmoke on them.

Salsa is for chips. Mustard is for cheap burgers. Catsup is for fries, and fries are evil, so you don't need it at

skeeter1: Re: Condiments, anyone?

Sat, 15 Mar 2008 20:24:22 EST

I do indeed have lots more. Maple syrup, soy sauce, worchestershire sauce,... Oh, I can't even remember what all.

As far as steak sauce goes, I've always liked the stuff, even on filet mignon. A-1, Heinz, London Pub, you name it.

delete me: Favourite condiments

Sat, 15 Mar 2008 16:26:52 EST

Ikari sauce (sweet "tonkatsu" sauce, for some)
Soy sauce
Guacamo

Lou: Re: Steak sauce?

Sat, 15 Mar 2008 13:02:24 EST

Off topic memory... Years ago, two D&D friends of mine were having a food argument: Friend 1 (sort of hippy-ish): You know...if you mix red beans and rice together you get enough protein that you don't have to eat steak. Friend 2 (smoking carn

port1080: Steak sauce?

Sat, 15 Mar 2008 11:16:19 EST

Heresy! Why ruin a good steak with sauce? It's okay if you're eating a cheap steak, I guess, but then the question becomes - why are you eating a cheap steak?