And if you translate it into Kiwi it’s rotten horse piss 
Kaya Rocks 
Best on toast cooked over charcoal
Not sure if this really counts, but the other “condiment” we use a lot is chillipadi - red sliced red chillis in a bit of soy sauce - great for dipping meat and other stuff into…
And the further irony is that it’s a surprisignly difficult beer to find in Australia- I can’t remember the last time I was in a pub which had the stuff on-tap, for example.
Dude - you and I really need to get together sometime.
yep - Prata Rocks - my personal favourite is onion,
Although it does also come as egg, kosong (plain) or egg and onion, cheese and many other variants.
It’s always served with a side dish of curry for dipping and goes best with Teh Tarik (literal translation is pulled tea) - which is ginger tea…
And closely related is murtabaque (I’m sure I’ve screwed the pooch on that spelling)
Then to whoever mentioned Chow Chow and Picalilli - both go fantastic with a corned beef sandwich
Next time I’m in your part of the world I’m sure we can find a Kopitiam, eat Prata, and drink White Coffee while wondering why people who live in the tropics like hot food and drinks. 
The amazing thing is that I haven’t found many Indian places here that do Prata with egg and onion and cheese etc. The closest I’ve generally found are Naan breads, which aren’t quite the same thing, no matter how much delicious curry sauce you dip them in…
I am from Pennsylvania and I have never ever heard of this. No offense but that seems foul to me. Do you still put lettuce and tomato on the sandwich?
So I guess it’s not just condiments from other countries…
It was the same in my household in Chicago, but that’s from the Polish influence. I never realized the idea of butter on a sandwich was seen as so weird by the majority of Americans. That said, we did use the butter on European-style rye bread, which is heartier and can take a spread of even cold butter without tearing up like Wonder-type breads.
That sounds pretty good right about now. What are green onion chips, though?
My ex and I always had this insane plan to cook the monster of all sweet peanut butter sandwiches…Marshamallow fluff, peanut butter, nutella, bananas, pretty much anything that could sound good, and fry it a la grilled cheese style. We never got around to making our behemoth, sadly. I think my arteries are grateful for that, though.
I suspect that this is meant to be a reference to sour-cream-and-green-onion flavored potato chips
That’s what I thought/was hoping. There’s a brand of chips made in Detroit (Better Made) and their chips are always a mixture of normal color, overcooked brown, and raw green and needless to say they are pretty disgusting so I was hoping he wasn’t talking about those!
That seems like an odd question to me - did you think it was going to be a butter sandwich?
Is American butter really strong-tasting or something? Some of the reactions in this thread seem to be about something completely different to English butter. It wouldn’t be ‘foul’ because you’d barely taste it.
No, American butter is particularly mild (not cultured or anything like that.)
It’s a flavour of potatoe crisp offered by bluebird - another all time favourite is salt n vinegar, and of course the ever faithful bacon
I don’t take coffee myself, but you gotta have the ever faithful “joy juice”:p…
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Butter on things is good. You’re free to not like it or think it odd or offputting, but damnit you put butter on my ham sammich or I’m going to get cranky.
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Peanut butter! America, my homeland, has mass market crap, and decent small local brands. Eat that up, minus the cow butter, with a nice blackberry jam on toast. Nummers.
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Based purely on this thread, I did something. I remembered something. A While Back, I had purchased a jar of Marmite with the intent of seeing what it tasted like. I was curious, I had various Australian friends at the time that said it was God’s Gift to Toast, I had the extra bucks in my wallet. Bought it. And then forgot about it.
My brain don’t always work so hot, so although over time I remembered I have a jar of Marmite, and I knew it was in the pantry, I kinda lost track of WHEN I had bought it. So, naturally, a thread about condiments with a sub-thread about Marmite someplace made me think of it.
So I went to the pantry. “Surely,” I thought, “If it were old or disgusting I’d have thrown it out long ago.” And sure enough, there was the funny little pot-shaped jar. With the plastic seal still intact! It’ll be fine!
So I set back down, remerbering how my mates said it was to be spread thinly on toast. Didn’t have toast handy, but I heeded the word of small amounts as I cracked the seal. Gave it a sniff. Reasonably inoffensive, smelled vaguely of yeast, nothing growing on it, no tentacles reaching out… Fine. Took a toothpick for a small taste.
Inital observations were that it was… Okay. Not horrible. Kinda salty, kinda yeasty… A slightly larger sample made me think of shiitake mushrooms and yeast, which is an aftertaste that has lasted for about 30 minutes.
Then I looked at the “Best By” date, and assessed this particular jar to be about 10 years old.
So I guess my questions are: Does this stuff ever go like BAD bad? And would a newer jar give me anything more…enticing to try it again beyond a persistant mushroomy flavor? It’s not horribly disgusting like many of my North American friends have claimed, so I’d kinda like to use it, but maybe not this particular one…
I suppose I can see uses for it in small amounts for things that need a little umame flavor…
A newer jar might spread more smoothly, but I don’t think the flavor is significantly different.
This thread reminded me of two British food “Adventures”: Marmite and Mushy Peas
Marmite I found to be very tasty, especially as a pretzle dip (which is, admittedly, an ungodly salty combination). I have also noted that Pretzle Flips crackers fit quite nicely in the small, pot shaped jar. A nice snack in front of the TV.
Mushy Peas I can’t speak as well about. I’ve tried them by themselves and as a condiment with “Chips”. Wasn’t too fond of either, until…
After tasting the Mushy Peas I thought it might be an improvement with a bit of soy sauce (a nice Kikkoman’s, not a cheap one) and it was a whole world better. Not something I would seek out but, if I’m ever served a vile green pea-like spread with fish and fries, I’m sure a couple drops of soy sauce will get me through it.
It’s probably wrong to use a condiment to enhance the flavor of a condiment isn’t it?
Mushy peas are more of a side dish than a condiment, so sauce them up all you like. Malt vinegar’s more traditional, though but.
American butter isn’t different from European butter. American peanut butter isn’t significantly different from European peanut butter. What is different is what we are raised to think of as yummy, and what we are accustomed to eating.
To wit, sandwiches composed of bread, meat, cheese, etc. To most Americans, the idea of cold butter on this sounds weird, and mayonnaise sounds good. Why? Not because our mayo is different or our butter is different, but because that is what we are used to. Ditto with peanut butter and jam (which is just called butter cause it spreads like butter, just like apple butter, etc).
Having eaten quite a bit in the US, England, and Germany, it cracks me up that people are trying to look at differences in the food, not the people who eat the food.
Well the combination of butter and lettuce does not sound appealing to me. Neither does butter and tomato. If you can hardly taste it on the sandwich then why do you put it on there?