# Your favorite condiment **URL:** \ **Category:** Cafe Society\ **Created:** [October 2, 2014, 1:37pm UTC](https://boards.straightdope.com/t/your-favorite-condiment/700181 "2014-10-02T13:37:39Z")\ **Posts on this page:** 10\ **Page:** 4
**Author:** ![pulykamell](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/pulykamell/32/3166_2.png) [@pulykamell](https://boards.straightdope.com/u/pulykamell)\ **Post date:** [October 4, 2014, 12:43am UTC](https://boards.straightdope.com/t/your-favorite-condiment/700181/61 "2014-10-04T00:43:54Z")
> [@Labrador\_Deceiver](#): > > If you like sambal oelek and fish sauce, you need to try the chili oil from [Brooklyn Wok Shop](http://scoutmob.com/p/small-batch-chili-oil-pack-of-2?ref=cat_search_chili-oil&mobile_splash=0), or a similar one, just in case you haven’t already. It’s mainly ground red pepper, garlic, oil, and fish sauce. > > I go through the jars so fast I’ve had to learn how to make it. It makes a great base for a pizza. I actually make a chili oil myself. [Here’s the recipe I use](http://www.saveur.com/article/Recipes/Sichuan-Red-Chile-Oil), except with whatever peppers it is they sell by the ton at Chinese groceries instead of chile arbol. It is absolutely awesome. Quite different than sambal oelek, but anyone who likes sambal oelek should like this. You can sub fish sauce for the soy, if you prefer. (And I do prefer.) The star anise and black cardamom give it a lovely spiced quality. And, of course, the Sichuan peppercorns give it that herbal tang and “numbness.” ---
**Author:** ![Labrador\_Deceiver](https://avatars.discourse-cdn.com/v4/letter/l/7c8e57/32.png) [@Labrador\_Deceiver](https://boards.straightdope.com/u/Labrador_Deceiver)\ **Post date:** [October 4, 2014, 12:48am UTC](https://boards.straightdope.com/t/your-favorite-condiment/700181/62 "2014-10-04T00:48:23Z")
> [@pulykamell](#): > > I actually make a chili oil myself. [Here’s the recipe I use](http://www.saveur.com/article/Recipes/Sichuan-Red-Chile-Oil), except with whatever peppers it is they sell by the ton at Chinese groceries instead of chile arbol. It is absolutely awesome. Quite different than sambal oelek, but anyone who likes sambal oelek should like this. You can sub fish sauce for the soy, if you prefer. (And I do prefer.) The star anise and black cardamom give it a lovely spiced quality. And, of course, the Sichuan peppercorns give it that herbal tang and “numbness.” Yep, that’s the one. ---
**Author:** ![pulykamell](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/pulykamell/32/3166_2.png) [@pulykamell](https://boards.straightdope.com/u/pulykamell)\ **Post date:** [October 4, 2014, 12:54am UTC](https://boards.straightdope.com/t/your-favorite-condiment/700181/63 "2014-10-04T00:54:07Z")
> [@Labrador\_Deceiver](#): > > Yep, that’s the one. Well, there ya go. 🙂 ---
**Author:** ![Chronos](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/chronos/32/134_2.png) [@Chronos](https://boards.straightdope.com/u/Chronos)\ **Post date:** [October 4, 2014, 3:56am UTC](https://boards.straightdope.com/t/your-favorite-condiment/700181/64 "2014-10-04T03:56:19Z")
> [@](#): > > Quoth **ThelmaLou** : > > For purposes of this thread, people can define condiment as loosely as they want. To clarify, I don’t have any objection to people using olives as a condiment (something you could add to an already finished dish, probably at the table): I just meant that that’s not how I usually use olives. It’s hard to call something a “condiment” when it’s baked into a casserole or the like. ---
**Author:** ![ThelmaLou](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/thelmalou/32/390_2.png) [@ThelmaLou](https://boards.straightdope.com/u/ThelmaLou)\ **Post date:** [October 5, 2014, 8:39am UTC](https://boards.straightdope.com/t/your-favorite-condiment/700181/65 "2014-10-05T08:39:18Z")
Noob question: does fish sauce need to be refrigerated after opening? How about sweet chili sauce? ---
**Author:** ![Idle\_Thoughts](https://avatars.discourse-cdn.com/v4/letter/i/838e76/32.png) [@Idle\_Thoughts](https://boards.straightdope.com/u/Idle_Thoughts)\ **Post date:** [October 5, 2014, 9:10am UTC](https://boards.straightdope.com/t/your-favorite-condiment/700181/66 "2014-10-05T09:10:23Z")
Mustard all the way. If I put ANYTHING on a sandwich, it’s mustard. ---
**Author:** ![Rhiannon8404](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/rhiannon8404/32/17929_2.png) [@Rhiannon8404](https://boards.straightdope.com/u/Rhiannon8404)\ **Post date:** [October 5, 2014, 6:16pm UTC](https://boards.straightdope.com/t/your-favorite-condiment/700181/67 "2014-10-05T18:16:20Z")
> [@Idle\_Thoughts](#): > > Mustard all the way. If I put ANYTHING on a sandwich, it’s mustard. So much this! I love mustard. I also really, really like pickles. ---
**Author:** ![zoid](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/zoid/32/336_2.png) [@zoid](https://boards.straightdope.com/u/zoid)\ **Post date:** [October 5, 2014, 6:48pm UTC](https://boards.straightdope.com/t/your-favorite-condiment/700181/68 "2014-10-05T18:48:56Z")
> [@ThelmaLou](#): > > Noob question: does fish sauce need to be refrigerated after opening? How about sweet chili sauce? I’ve never refrigerated fish sauce and I’ve never had a problem. ---
**Author:** ![Quimby](https://avatars.discourse-cdn.com/v4/letter/q/22d042/32.png) [@Quimby](https://boards.straightdope.com/u/Quimby)\ **Post date:** [October 5, 2014, 7:07pm UTC](https://boards.straightdope.com/t/your-favorite-condiment/700181/69 "2014-10-05T19:07:00Z")
Brown Deli Mustard, preferably Guldens. ---
**Author:** ![Purd\_Werfect](https://avatars.discourse-cdn.com/v4/letter/p/e47c2d/32.png) [@Purd\_Werfect](https://boards.straightdope.com/u/Purd_Werfect)\ **Post date:** [October 5, 2014, 11:17pm UTC](https://boards.straightdope.com/t/your-favorite-condiment/700181/70 "2014-10-05T23:17:55Z")
If my fridge and pantry are to be believed, all of them, apparently. [Previous page](https://boards.straightdope.com/t/your-favorite-condiment/700181.md?page=3)