# Novel Condiments **URL:** \ **Category:** Cafe Society\ **Created:** [January 19, 2015, 5:47am UTC](https://boards.straightdope.com/t/novel-condiments/710261 "2015-01-19T05:47:39Z")\ **Posts on this page:** 20\ **Page:** 2
**Author:** ![Leaffan](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/leaffan/32/299_2.png) [@Leaffan](https://boards.straightdope.com/u/Leaffan)\ **Post date:** [January 19, 2015, 5:58pm UTC](https://boards.straightdope.com/t/novel-condiments/710261/21 "2015-01-19T17:58:49Z")
> [@Baron\_Greenback](#): > > Oh lordy, I didn’t know they let that stuff out of the country…:eek: I quite like it on occasion. ---
**Author:** ![davidm](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/davidm/32/225_2.png) [@davidm](https://boards.straightdope.com/u/davidm)\ **Post date:** [January 19, 2015, 7:00pm UTC](https://boards.straightdope.com/t/novel-condiments/710261/22 "2015-01-19T19:00:01Z")
I’ve heard that salad cream is similar to [Miracle Whip](http://en.wikipedia.org/wiki/Miracle_Whip). I can’t say if this is true our not. ---
**Author:** ![Quimby](https://avatars.discourse-cdn.com/v4/letter/q/22d042/32.png) [@Quimby](https://boards.straightdope.com/u/Quimby)\ **Post date:** [January 19, 2015, 7:41pm UTC](https://boards.straightdope.com/t/novel-condiments/710261/23 "2015-01-19T19:41:42Z")
I like relish on Tuna. I don’t eat it that way often because I am usually out of one ingredient when I have the other and only think of it when it is time to make a sandwich but I like it. ---
**Author:** ![Spoons](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/spoons/32/3141_2.png) [@Spoons](https://boards.straightdope.com/u/Spoons)\ **Post date:** [January 19, 2015, 8:30pm UTC](https://boards.straightdope.com/t/novel-condiments/710261/24 "2015-01-19T20:30:17Z")
> [@davidm](#): > > The mention of tartar sauce makes me think of cocktail sauce, which I use pretty much exclusively for things like shrimp. It might be interesting to try it with non-seafood. I’ve tried it with a few different things, and have come to the conclusion that you can use it pretty much anywhere you’d use ketchup. Try it in a burger, glaze a meatloaf with it, dip fries in it, and so on. It works well with a lot of things. ---
**Author:** ![Leaffan](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/leaffan/32/299_2.png) [@Leaffan](https://boards.straightdope.com/u/Leaffan)\ **Post date:** [January 19, 2015, 8:33pm UTC](https://boards.straightdope.com/t/novel-condiments/710261/25 "2015-01-19T20:33:11Z")
> [@davidm](#): > > I’ve heard that salad cream is similar to [Miracle Whip](http://en.wikipedia.org/wiki/Miracle_Whip). I can’t say if this is true our not. Yeah, pretty much. Maybe closer to Miracle Whip and creamy coleslaw salad dressing mixed. ---
**Author:** ![Smapti](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/smapti/32/17938_2.png) [@Smapti](https://boards.straightdope.com/u/Smapti)\ **Post date:** [January 19, 2015, 8:44pm UTC](https://boards.straightdope.com/t/novel-condiments/710261/26 "2015-01-19T20:44:43Z")
Speaking of weird British creams, how about “double cream”? I’ve been seeing it pop up in the dairy section of the fancier grocery stores in my town, in tiny little glass bottles, with directions to spoon it directly onto the food of your choice. Someone care to educate me as to what you’d use it for? ---
**Author:** ![Baron\_Greenback](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/baron_greenback/32/48_2.png) [@Baron\_Greenback](https://boards.straightdope.com/u/Baron_Greenback)\ **Post date:** [January 19, 2015, 8:53pm UTC](https://boards.straightdope.com/t/novel-condiments/710261/27 "2015-01-19T20:53:52Z")
> [@Smapti](#): > > Speaking of weird British creams, how about “double cream”? I’ve been seeing it pop up in the dairy section of the fancier grocery stores in my town, in tiny little glass bottles, with directions to spoon it directly onto the food of your choice. > > Someone care to educate me as to what you’d use it for? Spoon it onto hot apple pie, or similar. Prepare to have your arteries harden as you eat. Edit: It’s one of those things that has a legal labelling definition: “double cream” must contain at least 48% milk fats. “Clotted cream” must have a minimum of 55% ---
**Author:** ![IvoryTowerDenizen](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/ivorytowerdenizen/32/17937_2.png) [@IvoryTowerDenizen](https://boards.straightdope.com/u/IvoryTowerDenizen)\ **Post date:** [January 19, 2015, 9:05pm UTC](https://boards.straightdope.com/t/novel-condiments/710261/28 "2015-01-19T21:05:32Z")
> [@Little\_Nemo](#): > > My favorite condiments for french fries are russian dressing or tartar sauce. Where I grew up white vinegar (not malt) was common on fries. So good. ---
**Author:** ![DrCube](https://avatars.discourse-cdn.com/v4/letter/d/a3d4f5/32.png) [@DrCube](https://boards.straightdope.com/u/DrCube)\ **Post date:** [January 19, 2015, 9:17pm UTC](https://boards.straightdope.com/t/novel-condiments/710261/29 "2015-01-19T21:17:05Z")
Ate at a place in Austria that served boiled beef with a mixture of applesauce and horseradish on the side. Horseradish + applesauce is a match made in heaven. ---
**Author:** ![Grumman](https://avatars.discourse-cdn.com/v4/letter/g/43a26b/32.png) [@Grumman](https://boards.straightdope.com/u/Grumman)\ **Post date:** [January 19, 2015, 9:21pm UTC](https://boards.straightdope.com/t/novel-condiments/710261/30 "2015-01-19T21:21:18Z")
Lemon juice squeezed onto toast is quite tasty. I also sometimes have “Caesar salad sandwiches”: ham, lettuce, boiled egg and cheese on toast with a bit of Caesar salad dressing. ---
**Author:** ![The\_Second\_Stone](https://avatars.discourse-cdn.com/v4/letter/t/bbe5ce/32.png) [@The\_Second\_Stone](https://boards.straightdope.com/u/The_Second_Stone)\ **Post date:** [January 19, 2015, 9:41pm UTC](https://boards.straightdope.com/t/novel-condiments/710261/31 "2015-01-19T21:41:28Z")
Chipoltle sauce, salsa verde (green salsa), pico de gallo (a mild salsa), oyster sauce, Sriracha (spicier than Chipoltle) As for mustard, I despise French’s, aka weenie mustard. Gordons and Colemans, both traditional English varieties are good. Hot Chinese style is good, as is that Gray Poupon stuff, which has a generic name that escapes me at the moment. ---
**Author:** ![Grestarian](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/grestarian/32/3227_2.png) [@Grestarian](https://boards.straightdope.com/u/Grestarian)\ **Post date:** [January 19, 2015, 9:44pm UTC](https://boards.straightdope.com/t/novel-condiments/710261/32 "2015-01-19T21:44:33Z")
Since I didn’t see mention of it in the responses above… One very sleepy evening I grabbed the wrong bottle and squirted Kagome Tonkatsu sauce on my chicken nuggets. Tonkatsu, for those who don’t know, is a slice of pork that’s been breaded & deep-fried sort-of like Southern Fried Chicken. [It was introduced to the Japanese (along with Tempura) by the Portuguese] Kagome’s\* version of sauce for Tonkatsu is made from applesauce, soy sauce, and a few other things. It was actually a bit too sweet on the Chicken nuggets. However, when mixed 50/50 with Heinz Ketchup…delicious! –G! \*There are other brands; I have no idea how they’d fare in this mix. ---
**Author:** ![IvoryTowerDenizen](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/ivorytowerdenizen/32/17937_2.png) [@IvoryTowerDenizen](https://boards.straightdope.com/u/IvoryTowerDenizen)\ **Post date:** [January 19, 2015, 9:47pm UTC](https://boards.straightdope.com/t/novel-condiments/710261/33 "2015-01-19T21:47:04Z")
> [@The\_Second\_Stone](#): > > Chipoltle sauce, salsa verde (green salsa), pico de gallo (a mild salsa), oyster sauce, Sriracha (spicier than Chipoltle) > > As for mustard, I despise French’s, aka weenie mustard. Gordons and Colemans, both traditional English varieties are good. Hot Chinese style is good, as is that Gray Poupon stuff, which has a generic name that escapes me at the moment. Dijon? ---
**Author:** ![Smapti](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/smapti/32/17938_2.png) [@Smapti](https://boards.straightdope.com/u/Smapti)\ **Post date:** [January 19, 2015, 9:47pm UTC](https://boards.straightdope.com/t/novel-condiments/710261/34 "2015-01-19T21:47:06Z")
> [@The\_Second\_Stone](#): > > As for mustard, I despise French’s, aka weenie mustard. Gordons and Colemans, both traditional English varieties are good. Hot Chinese style is good, as is that Gray Poupon stuff, which has a generic name that escapes me at the moment. There is a time and a place for different kinds of mustard. Putting French’s on a steak would be sacrilegious, but putting English mustard on a hot dog would just be weird. ---
**Author:** ![Baron\_Greenback](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/baron_greenback/32/48_2.png) [@Baron\_Greenback](https://boards.straightdope.com/u/Baron_Greenback)\ **Post date:** [January 19, 2015, 9:55pm UTC](https://boards.straightdope.com/t/novel-condiments/710261/35 "2015-01-19T21:55:49Z")
> [@Smapti](#): > > There is a time and a place for different kinds of mustard. Putting French’s on a steak would be sacrilegious, but putting English mustard on a hot dog would just be weird. Fiery mustard goes really well with a nice rare steak. Just a wee dab on the corner of each bite, but you are totally right about hot dogs and bratwurst and other sausages. A mellower mustard is just right to cut across the fat, without overwhelming it. ---
**Author:** ![The\_Second\_Stone](https://avatars.discourse-cdn.com/v4/letter/t/bbe5ce/32.png) [@The\_Second\_Stone](https://boards.straightdope.com/u/The_Second_Stone)\ **Post date:** [January 19, 2015, 10:08pm UTC](https://boards.straightdope.com/t/novel-condiments/710261/36 "2015-01-19T22:08:41Z")
> [@IvoryTowerDenizen](#): > > Dijon? Yes. Senility sucks. ---
**Author:** ![wolfman](https://avatars.discourse-cdn.com/v4/letter/w/a8b319/32.png) [@wolfman](https://boards.straightdope.com/u/wolfman)\ **Post date:** [January 19, 2015, 11:36pm UTC](https://boards.straightdope.com/t/novel-condiments/710261/37 "2015-01-19T23:36:28Z")
A nice homemade fruit chutney on a turkey sandwich is pretty close to heaven. ---
**Author:** ![Rick\_Kitchen](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/rick_kitchen/32/522_2.png) [@Rick\_Kitchen](https://boards.straightdope.com/u/Rick_Kitchen)\ **Post date:** [January 19, 2015, 11:41pm UTC](https://boards.straightdope.com/t/novel-condiments/710261/38 "2015-01-19T23:41:49Z")
Mashed avocado. I like mustard on my French fries. Does that count as novel? ---
**Author:** ![Grrr](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/grrr/32/146_2.png) [@Grrr](https://boards.straightdope.com/u/Grrr)\ **Post date:** [January 20, 2015, 12:28am UTC](https://boards.straightdope.com/t/novel-condiments/710261/39 "2015-01-20T00:28:22Z")
> [@Rick\_Kitchen](#): > > Mashed avocado. > > I like mustard on my French fries. Does that count as novel? I enjoy a mustard/ketchup mix. Back when Arby’s still had German mustard, I used to put that on my potato cakes. ---
**Author:** ![Evil\_Captor](https://avatars.discourse-cdn.com/v4/letter/e/f17d59/32.png) [@Evil\_Captor](https://boards.straightdope.com/u/Evil_Captor)\ **Post date:** [January 20, 2015, 12:32am UTC](https://boards.straightdope.com/t/novel-condiments/710261/40 "2015-01-20T00:32:45Z")
> [@Bosda\_Di\_Chi\_of\_Tricor](#): > > I do not recommend novel condiments, as the ink tastes nasty, & the book cover bits get stuck between your teeth. Oh, I don’t know, I find that it varies by novel. For example, spicy mustard goes really well on “The Catcher On The Rye.” [Previous page](https://boards.straightdope.com/t/novel-condiments/710261.md?page=1) [Next page](https://boards.straightdope.com/t/novel-condiments/710261.md?page=3)