I’m thinking of condiments, relishes, accompaniments. Stuff you like on the side, but that doesn’t qualify as a side dish. For example, not french fries.
Do you like pickles on everything? Olives? Or sweet chili sauce? Salsa? Or some other wonderful bottled thing that I’ve never heard of but once I taste it, I won’t be able to live without it? I would like to broaden my personal condiment usage databank. I don’t want to miss out on anything.
One of my standards is cranberry sauce. It’s not just for holidays. It’s great with any kind of sausage or ham. Not ON a sandwich or anything, but bite of sandwich, bite of cranberry–yum.
Well you’re missing out! A slice of canned cranberry sauce is pretty incredible on the right sandwich. I’m a tomato snob, so I only eat BLTs in the summer, but throughout the rest of the year I’ll have a BLAC (Bacon, Lettuce And Cranberry)
No rules here. What kind of mustard do you like best? I like the hot-sweet kind, where it’s sweet on your tongue then you get hit in the sinuses with a horseradish icepick.
That reminds me: I love horseradish. It has the blistering kick of jalapenos without actually burning your lips or the roof of your mouth. I love these chili-lime-wheat puff things (they’re kind of like vegetarian pork rinds), but if you eat most of a bag of them, the roof of your mouth can be blistered the next day.
Also like the hint of wasabi that seems to be in everything these days.
Chipotle, however, is overdone. In fact, I’m tired of smoky flavors in general.
Whiskey cocktail sauce on raw veggies. Especially cauliflower.
I used to hate whisky cocktail sauce. Tasteless stuff in bottles that never got finished after the bbq you bought them for was over. The bottle of sauce just took up space in the fridge, with an unappealing discolored ring of dried out sauce on the edge of the bottle, untill it got thrown out. Blegh.
Then I discovered that I can make my own whiskey cocktail sauce, with stuff I already have. The recipe is insultingly simple.
Put a tablespoon of mayonaise, a tablespoon of tomato ketchup, and a table spoon of whiskey in a little bowl and mix.
The quantities don’t really matter. It will become a little more pink with more tomatoketchup. A bit more creamy with more mayo, a bit thinner with more whiskey. But it always tastes good.
More surprisingly, the mix tastes like whiskey cocktailsauce, not like the simple mix of three simple things that it is. The taste is really complete, intricate, a thing of its own. I wish all cooking was this easy.