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  #1  
Old 12-07-2012, 03:58 PM
hogarth hogarth is online now
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What's your favourite condiment to drown out the flavour of something?

Once in a (rare) while, my wife insists that I eat something I don't like the taste of, like fish or bitter melon. So my usual response is to cover it in something that will overpower the taste. I used to use barbecue sauce or Frank's Red Hot sauce (depending on the dish), but now I've discovered that I can put yellow mustard on just about anything and it will end up tasting like mustard. Problem solved!

Anyone else have any favourite overpowering condiments?
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  #2  
Old 12-07-2012, 04:24 PM
CalMeacham CalMeacham is offline
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Teriyaki sauce. With the power of teriyaki, I can even eat broccoli
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  #3  
Old 12-07-2012, 04:25 PM
Jas09 Jas09 is offline
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Horseradish sauce is good for this, or a horseradish mustard. Obviously only if you like horseradish.

For kids ketchup works well, since it's so sweet.
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  #4  
Old 12-07-2012, 04:33 PM
Moonlitherial Moonlitherial is offline
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It's not really a condiment but cheese is my go to for this. I'm not a real fan of broccoli but with cheese smothered on top it's tasty, and I love broccoli/cheese soup.

Salsa is another excellent choice.
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  #5  
Old 12-07-2012, 04:48 PM
Ethilrist Ethilrist is offline
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Tahini. My girlfriend will throw some into whatever she's making, and it always ends up tasting like Tahini, and nothing else.
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  #6  
Old 12-07-2012, 05:03 PM
Vinyl Turnip Vinyl Turnip is online now
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In a world where I consented to eating things I didn't want, I guess I might try red wine vinegar or fresh lemon/lime juice.
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  #7  
Old 12-07-2012, 05:04 PM
Manduck Manduck is offline
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Nowadays I just avoid eating anything that would need to be drowned out, but when I was younger, and sometimes had to eat liver, I would drown it out with HP sauce. So my answer is HP Sauce. You could still taste the liver though .
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  #8  
Old 12-07-2012, 05:11 PM
LouLou7 LouLou7 is offline
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A heaping spoonful of wasabi, of course.

It will burn holes in your taste buds, your nostrils and into your sinus cavities, and you won't have to worry about tasting anything for a long, long time.
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  #9  
Old 12-07-2012, 06:14 PM
bobot bobot is online now
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Depends on what I'm drowning out, but give me yellow mustard.
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  #10  
Old 12-07-2012, 06:28 PM
RealityChuck RealityChuck is offline
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I can't think of anything that would be necessary. There are only a handful of easily avoided flavors I dislike strongly (coffee, beer, coconut, and licorice), so there's no need to cover up anything.
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  #11  
Old 12-07-2012, 06:33 PM
Carl Corey Carl Corey is offline
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Mustard is a good one. Almost any kind but the French's style yellow mustard. Never developed a taste for it.

The other go to condiment for me is sriracha sauce. It goes well with many things.
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  #12  
Old 12-07-2012, 06:40 PM
Mister Owl Mister Owl is offline
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I'm a big boy now and so I don't have to eat anything I don't wish to. That said, the rooster sauce is one of my favorites.
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  #13  
Old 12-07-2012, 06:43 PM
panache45 panache45 is online now
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The last thing I ate that I hated was haggis (forced myself to swallow one bite). I can't imagine anything so strong that it'd hide that taste. Maybe hot tar.
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  #14  
Old 12-07-2012, 08:13 PM
dropzone dropzone is online now
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I use ketchup to cover up the taste of things that are not ketchup. I like ketchup.
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  #15  
Old 12-08-2012, 02:00 AM
blindboyard blindboyard is offline
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Brown sauce. Made of brown.
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  #16  
Old 12-08-2012, 03:02 AM
nonacetone nonacetone is online now
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Country Bob's Steak Sauce.
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  #17  
Old 12-08-2012, 03:03 AM
Gymnopithys Gymnopithys is offline
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Hummus. That is sure to drown out any other taste. Only if you like garlic.
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  #18  
Old 12-08-2012, 06:39 AM
don't ask don't ask is offline
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I honestly don't recall ever doing it. Being an old fart and brought up in Australia, sauces and other condiments weren't always at the table. The sauce only appeared for certain things. So I eat it as is or not at all.

Although, on reflection, I add hot sauces to lots of things, but to spice up bland stuff, not mask the taste of objectionable items.
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  #19  
Old 12-08-2012, 08:43 AM
salinqmind salinqmind is offline
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Ketchup!

I heated up a can of "Italian Wedding Soup" last night and it tasted strongly of tin can, so I put in a spoonful of Parmesan cheese and a shake of dried basil, which improved it. The addition of an appropriate cheese can really transform food.
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  #20  
Old 12-08-2012, 10:01 AM
Acid Lamp Acid Lamp is offline
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Hoisin
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  #21  
Old 12-08-2012, 11:28 AM
Ashley Pomeroy Ashley Pomeroy is offline
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Soy sauce for me, but really this is one of those things where you've got to deal with the root of the problem. It's like trying to mask a smelly toilet with air freshener; it just doesn't work, you need to bleach that motherfucker. Bleach the hell of out it. Imagine that the toilet pipe is full of headcrabs, and you're killing those little bastards. Die, you fuckers.

Next time your wife tries to poison you with her vile foul pestilence, just pour bleach on the meal and shout "no more will you poison me with your vile foul pestilence - VAMPIRE WITCH!". Your relationship will be stronger. If it survives. If it doesn't, it wasn't meant to be.

Last edited by Ashley Pomeroy; 12-08-2012 at 11:29 AM.. Reason: "vampire witch"
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  #22  
Old 12-08-2012, 11:29 AM
BellRungBookShut-CandleSnuffed BellRungBookShut-CandleSnuffed is offline
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Sriracha is the savior of meals everywhere, from soups to meat, veggies, and noodles. Want a little spice in something? Screw up the flavor of a new dish? Sriracha to the rescue!
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  #23  
Old 12-08-2012, 11:48 AM
johnpost johnpost is offline
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horseradish, mustard or horseradish mustard is sure tasty.
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  #24  
Old 12-08-2012, 12:41 PM
Love Rhombus Love Rhombus is offline
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McCormick "Perfect Pinch" Cajun seasoning. Mmm mmm.
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  #25  
Old 12-08-2012, 03:42 PM
I Like Pie I Like Pie is offline
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Quote:
Originally Posted by BellRungBookShut-CandleSnuffed View Post
Sriracha is the savior of meals everywhere, from soups to meat, veggies, and noodles. Want a little spice in something? Screw up the flavor of a new dish? Sriracha to the rescue!
Sriracha all the way. I've found that it is good on just about everything. Meatloaf, chili, spaghetti, sardines, pizza, sandwiches...I think it may be the perfect condiment.
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  #26  
Old 12-08-2012, 04:21 PM
typoink typoink is offline
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I do this a lot, but it depends on the dish.

Sriracha is always good if a flavor really needs overpowering.

Horseradish or vinigar (malt or balsamic) if the dish is bland.
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  #27  
Old 12-08-2012, 04:30 PM
Qadgop the Mercotan Qadgop the Mercotan is online now
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My go-to additives for overpowering other flavors:

1) Vegemite or Marmite
2) Soy sauce
3) habanero sauce
4) Kentucky Jelly
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  #28  
Old 12-08-2012, 05:31 PM
furryman furryman is offline
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Tabasco on some things and tartar sauce on seafood.
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  #29  
Old 12-08-2012, 06:05 PM
Hockey Monkey Hockey Monkey is offline
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I'm a grown-up and don't eat things I don't like, so I don't feel the need to cover up other flavors. I do like all kinds of condiments to enhance my gastronomical experiences, however. Soy sauce, mustards, salsas, salad dressings...lots of different things.
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  #30  
Old 12-08-2012, 07:19 PM
fubbleskag fubbleskag is offline
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Quote:
Originally Posted by Manduck View Post
Nowadays I just avoid eating anything that would need to be drowned out, but when I was younger, and sometimes had to eat liver, I would drown it out with HP sauce. So my answer is HP Sauce. You could still taste the liver though .
Came to post this almost verbatim. HP sauce on french fries is amazing; also, they recently introduced something called "HP Fruity" which is quite good on steak occasionally.
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  #31  
Old 12-08-2012, 07:51 PM
Mona Lisa Simpson Mona Lisa Simpson is offline
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HP Siracha ketchup hoisin or marmalade. If one of those can't cure it nothing can.
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  #32  
Old 12-08-2012, 11:27 PM
Spoons Spoons is offline
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I find that Worcestershire sauce works well.
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  #33  
Old 12-09-2012, 03:31 AM
Horatio Hellpop Horatio Hellpop is offline
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Blue Cheese salad dressing. Also, Texas Pete Hot Sauce.
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  #34  
Old 12-09-2012, 03:53 AM
drewtwo99 drewtwo99 is offline
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I pretty much like the taste of everything, so I never need to cover up other flavors. But I doubt even Sriracha could make raw oysters palatable to me!
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