I love pickles (of almost any sort) but hate them on my burger or sandwich. They seem to dominate the flavor when you bite into one. I want to enjoy my savory burger…not some savory/sour mess. Leave the pickle on the side and I will happily munch on it.
How about naming it: Condimentation Station?
We have sucessfully driven off the OP.
Our work is done here. W a nod to Kids In The Hall
No, we haven’t. I suspect he’ll be along to give it another kick when the attention to it wanes. Just as he did in this instance.
Hehe, I generally feel the same way, but I normally just remove them myself because I like the little bit of vinegar they leave on the bun.
My error.
I thought the OP was degenerate gambler, not Dave of the terminally confused.
What about plain cucumber slices? What’s so terrible about that? Also, the door of most peoples fridges are usually filled with sauce bottles. ( Not, not ‘Dave’s Insanity’ but different sauces.) Or take some raw onion and one fresh sliced habanero… put it through ‘the chopper’, and add a teaspoon on top of a plain cucumber. Put that on a cheese burger or a small chicken cutlet with a slice of cheese? ( For that though, you have to use a bun ).
My grandfather was born in Namur so I have some connections to Belgium!
when you mentioned mayo on fries made me think of it–have you tried truffle aioli on fries? discovered it in San Diego, luscious
That sounds good. But when I want something with more kick than ketchup (or mayo) to dip my fries in, I mix up some Bisto Curry Sauce: a half cup of water in a measuring cup, 1-minute in the microwave to boil, add 1 tablespoon of Bisto, and stir—easy peasy and delish!
No I have never tried that. Just looked it up and it sounds lovely. I might have to make some of that!
Am i the only one who thinks truffle taste like dirt, and that truffled fries are barely worth eating?
so are mushrooms, or any vegetables; it’s preparing them that makes the difference
I like most mushrooms. Truffles have a cloying flavor i dislike.
My wife thinks truffles taste like death. I like them, myself.
Calvin Trillin (who has written a lot about food) described his typical response to people who were dumbfounded about why he’d want to live in New York City.
“Well, we like to eat.”
I currently have in the door of my fridge (off the top of my head) tartar sauce, horseradish sauce, horseradish, Worcestershire sauce, cocktail sauce, Duke’s Chesapeake sauce, Ponzu (Japanese citrus based sauce), and several varieties of mustard.
I’m currently low on pickles and peppers. Unfortunately I can no longer tolerate extremely spicy, but I do like banana peppers. I like most types of pickles, either on sandwiches, burgers and hot dogs or on the side. I also add dill relish to my tuna/chicken salads.
You forgot the walnuts!
Please. Toasted pecans. 
You. Are. Not.
I tried to cultivate a taste for truffles for decades. I love most mushrooms, including most wild-picked species I’ve tried (I took two courses in Mycology in college, one a grad-level taxonomy course). But I just can’t like truffles and have pretty much given up. That earthy funk overpowers everything to the point that that is all I can taste.