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/ck/ - Food & Cooking

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10844019 No.10844019 [Reply] [Original]

Posts the top 5-7 condiments you use and have on hand right now! How frequently you use them, not how much you go through at a time.

>> No.10844023

LAO GANMA CHILI CRISP IS THE ABSOLUTE TITS

>> No.10844033

>>10844019
mustard, horseradish mustard, and tabasco. used in that order (but still not that often) and mostly in recipes

>> No.10844206

Dark soy, tabasco, honey, Dijon mustard, then it's a toss up between ketchup and mayo.

>> No.10844249

>>10844019
for me, its 5-7 bottles of 'vark

>> No.10844292

I'm digging that carpet

>> No.10844316

>>10844292
it's called "staring knights" I think.

>> No.10844327

Big Mac style sauce, tomato sauce, BBQ sauce, mayonnaise, nandos extra hot sauce.

>> No.10844334

>>10844019
I make my own condiments (except for fermented sauces like soy sauce, bean sauce etc) ask me anything

>> No.10844335
File: 2.00 MB, 1410x1135, staring knights.jpg [View same] [iqdb] [saucenao] [google]
10844335

>>10844292
>>10844316
Found it!

>> No.10844338

>>10844334
>ask me anything

Post the top 5-7 condiments you use and have on hand right now.

>> No.10844355

>>10844249
Based

>> No.10844362
File: 195 KB, 1024x1024, IMG_20180701_120125.jpg [View same] [iqdb] [saucenao] [google]
10844362

>>10844019

>> No.10844366

>>10844338
I have:
>Mayonnaise and things made from mayonnaise base (remoulade, chipotle mayo etc)
>Mustard (my own blend of mustard seeds, vinegars, and other spices ground together in a molcajete)
>Ketchup
>ponzu (fresh citrus from local supplier and high quality soy sauce + some vinegar and pure cane sugar) Always have some sitting in the fridge, try not to use the next batch until it's aged at least 6 months
>Homemade fermented pepper sauce (experimental, don't like making this shit because it makes my kitchen almost uninhabitable for a day. Only fermented sauce product I make) Fresh peppers from garden and leftover vinegar from a vinegar making experiment I ran.
>Horseradish sauce (fresh roots from local supplier)
>various compound butters (garlic herb, horseradish, beet and honey, carmelized onion...)
I have more but they are used mainly at the restaurant so I won't post them here

>> No.10844460

>butter
>honey
>ranch dressing
>walkerswood jamaican jerk marinade
>tabasco sauce
>sriracha
>sambal oelek
>mayo / ketchup / mustard

>> No.10844538

>>10844019
Can any Australians suggest some good condiments made here?

>> No.10844542
File: 38 KB, 360x360, IMG_20180502_092505.jpg [View same] [iqdb] [saucenao] [google]
10844542

>>10844538
Shit The Bed sauce is the best thing to come out of here.

>> No.10844546

>>10844316
>>10844335
Is this some kinda joke

>> No.10844553
File: 132 KB, 1024x1024, IMG_20180701_120130.jpg [View same] [iqdb] [saucenao] [google]
10844553

These are all I ever need

>> No.10844555
File: 477 KB, 1740x2320, IMG_20180215_154723-1740x2320.jpg [View same] [iqdb] [saucenao] [google]
10844555

>>10844542
Yeah, I've got some of that. My wife is obsessed with spicy things so she bought the three pack. Only only game to try this one, she has the next step up.

>> No.10844579

What do you guys use mustard for besides sausages?

>> No.10844589

>>10844555
Nice, and nice trips. Get you and the missus some Shit The Bed Black Label if you haven't already.

>> No.10844600

>>10844555
so your wife is more of a man than you?

>> No.10844602

>>10844600
She likes to shit in my mouth so I get just as much spice as she does, bogan.

>> No.10844610

>>10844555
what is this company's viral marketing budget? because i've never seen them up until last week online. and never in store

>> No.10844614

>>10844366
You seem like another chef, I too keep a lot of my condiments from work at home. I smoke chili's and make aioli with them, it is the best hotdog sauce known to man. It's used for something totally different in my kitchen but at home, it can turn a 4am drunk microwave hotdog into one of the best meals

>> No.10844616

>>10844589
Yeah, she has the black label. That's what I ment when I said she has the next step up, just couldn't remember the name.
>>10844610
I bought it from their website, not sure if they sell it in stores. It's being used on Hot Ones now, that's probably why you're hearing more about it.

>> No.10844619

>>10844610
Why do you spastic /pol/tards think a company would risk getting caught shilling a hot sauce on the most vitriolic, infamous website in the world?

>> No.10844622

>>10844602
I'm not from Australia faggot. This is nothing more than high quality American shit posting.

>> No.10844648

Thai sweet chili sauce, BBQ sauce, smoked bone marrow butter, honey, assorted aioli

>> No.10844649

>>10844614
I am a chef. pretty casual digs. typical fusion joint. lots of room for experimentation for me and for my employees when i'm gone.
I like to do a similar thing with aioli
roasted garlic and cold smoked egg yolk. Very strong flavor, but very good. I use it as part of a vegetable set for my vegetarian menu, but at home I eat it with just about anything when I'm 20 beers in. I've never put chilis in an aioli.
I might grind up some of my dried smoked chilis to incorporate into some mayo. sounds bretty good. I'm trying to get rid of some of the excess smoked meat I have and might run a sandwich on my lunch menu with that sauce.

>> No.10844682

>>10844619
because some companies are fucking retarded

>> No.10844689

>>10844649
If you're playing with peppers and aioli, harissa aioli with a little honey in it is insane with confit veggies and cumin