SLUniverse Forums

Brenda Connolly · 09-12-2008, 04:59 PM

Let's talk condiments. The ones you love, the ones you hate.

Mayo: A vile concoction for the most part, I abide it's use in Tuna Salad and cole slaw and that is about it.

Ketchup: Never use it.

Mustard: Spicy Brown, or Coarse English Style. A must with Ham, Salami, Pastrami, Corned Beef, Polish Sausage, Hot Dogs.

Horseradish: A must with Prime Rib or Roast Beef.

Steak Sauce/A1/ Heinz 57: Oh, I hope not.

Lea and Perrins Worcestershire: A nice change of pace on a burger or steak.

Malt Vinegar: A must for Fish and Chips. On a side note "Seasoned" French Fries should be relegated to school cafeterias. I like to decide what my fries should have on them.

Salad Dressings: I LOVE those spray salad dressings. The Newman's Own Vinagrettes are a must for sandwich making.

Those are the main one's for me, but you guys have some exotic tastes so lest' hear it.

Decadent · 09-12-2008, 05:04 PM

Ones I love: Asian chili sauce (I put it on almost everything except desserts), HP sauce, mayonnaise (but it can't smell "off"), Arby's BBQ sauce, honey mustard dressing, ketchup and mild ranch sauce.

I can't think of any sauces / condiments that I absolutely refuse to use, unless it contains a heavy dose of cinnamon, nutmeg or ginger. They give me instant headaches.

Decadent · 09-12-2008, 05:11 PM

Oh, and how could I forget: Pickle.

Awesome on cheese and on the side of Sunday roasts.

Sarah Nerd · 09-12-2008, 05:11 PM

mmMMMmmMMMmm Horseradish

Bard Jameson · 09-12-2008, 05:22 PM

There's so many I like I'll have to limit myself to the top favored.

Mustard - oh god MUSTARD! Everything but standard yellow. Dijon, brown, coarse, wine and beer varieties - I drown my burgers and sammiches in it. I dip my fries in it., and I LOVE hot "Chinese" mustard - I make my own now when I stir fry.

Horseradish - yes, god, do me now! Till it burns, baby, burns! I'll grill a tri tip and alternate dipping the bites in horseradish or mustard. Ooooohhh!

Wasabi - not sure if it counts as a condiment, but three parts wasabi mixed with one part soy for dipping .... until my face scrunches and my nose runs!

Malt vinegar on fish is mandatory.

Everything else I like, but don't go crazy for.

Salad dressing favorite is still Roquefort.

Glad I'm eating lunch right now or I'd be gnawing my foot off!

Surreal Farber · 09-12-2008, 05:30 PM

The first time I encountered mayo served with french fries I felt ill. Heathen Belgians.

Mayo is good on turkey or chicken sandwiches if you also sprinkle with garlic powder and fresh-ground pepper.

Stone-ground mustard on ham, pastrami, tongue, pot roast, grilled hot dogs, roasted cabbage... Yellow is only OK on potato salad and deviled eggs.

I'm not a big ketchup fan. I'll use it on sub-par fries. A really good french fry requires nothing more than salt, fresh pepper, garlic, onion powder, paprika, and a dash of cayenne.

Horseradish - roast beef.

Worstershire, while cooking on any kind of beef.

Black bean sauce or peanut sauce on cooked brown rice.

Oh, and balsamic vinigarette is delicious on cheese steak and tuna salad
soy sauce with grated ginger and minced scallion is yummy on deep-fried tofu.

Leilany LaFollette · 09-12-2008, 05:34 PM

Mayo - especially with fries, never mind the people that give you weird looks (sorry, Surreal

)

Mustard - on almost any sandwich

Ketchup - blech

Ayu Sura · 09-12-2008, 05:39 PM

Can't have mayo - egg and oil - egg allergy! And the thought of it kinda horrifies me a little. My brother used to eat mayo sandwiches... EWWWW >_<

Soy sauce, garlic chili sauce for me. And maybe teriyaki or peanut. Yeah yeah my tastes run to the Asian.

I think the only Western sauce I kinda like is BBQ.

caroline ra · 09-12-2008, 05:45 PM

HP brown sauce a bacon butty isnt a bacon butty without it.

Sambal olek....be verrrry careful but again nasi goreng and nasi bami are no good without it, in fact you can pretty much whack it in anything if you want heat....

Eatons Scotch bonnet pepper sauce is also a must have I put a small amount in most things, not to make them chilli hot but it just adds a little 'warmth' without most ppl realising theres chilli in it. This is made from only yellow scotch bonnets and has a really nice flavour.

Mint sauce...lamb and new potatoes

Ayu Sura · 09-12-2008, 05:47 PM

mmmmm sambal...

Colette Meiji · 09-12-2008, 05:52 PM

Guacamole: chips, salad, Mexican food, sandwiches, burgers

Salsa: Salad, chips, Potatoes, Mexican food, sandwiches, burgers.

sezmra · 09-12-2008, 06:00 PM

Mayo on fries = WIN.

Ketchup <3

Must have mustard on burgers, though.

I am also notorious for eating(?) Worcestershire sauce on its own. Also nice in burgers, or baked beans.

Siyu Suen · 09-12-2008, 06:41 PM

IMO a good steak should never be tainted with sauce, and an alright steak could use only the lightest wine based sauce. I don't mind the taste of A1, but all I ever taste is the A1 sauce and never the actual meat. A good steak au poivre should be tender and juicy and flavorful enough to make sauce an abominable thought.

I will not allow mayonnaise in my residence. I also am really tolerant of waiter mistakes, but mayo is unforgivable. I can taste it within a second, even if it's the most obscure ingredient... uuuuuugh.

Ketchup is wonderful though, but only salted.

Mustard is alright but I don't like it enough to really bother with it.

I love peanut sauce (not the spicy Thai stuff!!) I love it with water chestnuts and chickpeas, and on salads. Mmmmmmmmm.

Leilany LaFollette · 09-13-2008, 12:09 AM

Quote:

Originally Posted by sezmra

Mayo on fries = WIN.

We should do lunch!

Decadent · 09-13-2008, 12:22 AM

Quote:

Originally Posted by Siyu Suen

IMO a good steak should never be tainted with sauce, and an alright steak could use only the lightest wine based sauce. I don't mind the taste of A1, but all I ever taste is the A1 sauce and never the actual meat. A good steak au poivre should be tender and juicy and flavorful enough to make sauce an abominable thought.

Quimby douses his sirloins in A1 and I always want to ask "Would you like some steak with your sauce?"

Fmeh · 09-13-2008, 12:25 AM

Soy sauce is great
Mayo is nasty on anything
BBQ Sauce, it depends on the brand, I like making my own
Vinegar is nasty unless it's a small ingredient as part of something
Catsup/Ketchup is only good on fries
Peanut sauce is okay
Sesame oil is to die for
Yellow mustard is absolutely foul
Dijon mustard is just okay
Sweet & Sour sauce is barely handleable
Ranch is great
Italian, Russian, vinagrettes, Catalina, nasty nasty nasty
A1 is handleable, only on steaks though
Heinz 57 is less desirable than A1, but it's okay.
Teriyaki sauce is great

Aodhan McDunnough · 09-13-2008, 12:46 AM

Soy Sauce - there are three classes

The first is an ordinary local brand known for quality (Silver Swan), this one works best on local dishes either as an ingredient or as an add-on flavoring. It has a salty-savory flavor.

Then there are two Japanese soy sauce types. Both of them have a slight wine-like flavor in them.

The first is the cheaper variety, black and saltier, with a hint of bitter flavor that is best when cooking.

The other is the more expensive one, brownish , stronger wine flavor, more savory, and lighter on salt. This is the one used as a condiment and best with wasabi mixed in.

We also have this liquid seasoning here which I think is a mix of soy and some other stuff. It's got MSG in it and it works great on meats in general.

Fish sauce (we call this Patis) very salty yellow-clear liquid with fishy flavor. Of all places it goes very well? Fried fish.

Bagoong (shrimp paste): a national favorite with flavors ranging from the very salty, to salty-sweet, and spicy. Have to taste to appreciate.

For mustards I seem to like all types and that goes for horseradish too. They accent meats very well.

Mayo with a bit of sweet vinegar works fantastically on fish

Worschestershire sauce .. Lea & Perrins on steaks.

Hot sauce: Tabasco

Chili Oil: whether home made or chinese style, just a drop is all you need.

Oyster sauce: When you just want to eat noodles without other stuff on it, this works excellently.

Banana Ketchup: an invention of the Philippines. 3 parts to 1 part Lea & Perrins makes an absofuckingluely awesome steak sauce. By itself is fantastic on fried chicken.

Minced garlic in butter

Minced garlic plain

Toasted minced garlic

Cane vinegar (whitish) with or without chili

Pickle relish

and must not forget...

crushed crisp bacon

and my favorite:

minced ginger briefly cooked in light oil with salt.

Cocoanut Koala · 09-13-2008, 01:46 AM

Quote:

Originally Posted by Siyu Suen

IMO a good steak should never be tainted with sauce, and an alright steak could use only the lightest wine based sauce. I don't mind the taste of A1, but all I ever taste is the A1 sauce and never the actual meat. A good steak au poivre should be tender and juicy and flavorful enough to make sauce an abominable thought.

I will not allow mayonnaise in my residence. I also am really tolerant of waiter mistakes, but mayo is unforgivable. I can taste it within a second, even if it's the most obscure ingredient... uuuuuugh.

My grandfather hated mayonnaise. It used to drive my grandmother crazy. She would often try to sneak it into a recipe, but he almost always caught her out. I believe in all those years there were only one or two things that he never discovered had mayonnaise in them.

My favorite childhood comfort food: Cheddar cheese, lettuce, and mayo on white bread. I still have it every once in a great while, and it still makes me feel good!

coco

Cocoanut Koala · 09-13-2008, 01:49 AM

Quote:

Originally Posted by Aodhan McDunnough

Banana Ketchup: an invention of the Philippines. 3 parts to 1 part Lea & Perrins makes an absofuckingluely awesome steak sauce. By itself is fantastic on fried chicken.

Banana ketchup - do you mean that's the name of it? No bananas in it? Just ketchup and Lea & Perrins?

coco

Aodhan McDunnough · 09-13-2008, 02:16 AM

Quote:

Originally Posted by Cocoanut Koala

Banana ketchup - do you mean that's the name of it? No bananas in it? Just ketchup and Lea & Perrins?

coco

No. It's really ketchup made from bananas and tastes way better than tomato ketchup. I learned only two weeks ago that it's not red because of food coloring (there isn't any) but a strange reaction between the ingredients that results in the ketchup-like red color.

3 parts banana ketchup to 1 part lea and perrins makes a steak sauce.

Parker McTeague · 09-18-2008, 01:43 PM

i'm pretty purist with sandwiches. good bread is what does it for me. and if the ingredients are fresh i don't need anything else.

but dressing can be good, especially vinagrette. i like the newman's own lighten up dressing.

but mayo...just sickens me.

Ned Easterwood · 09-18-2008, 05:13 PM

Mustard is king, as long as it isn't yellow. Yellow mustard exists in my house for everyone else.
Mayo works with potato salad and other such concoctions.
Ketchup is evil.
Horseradish, bbq sauce, and salsa all can be used in vario

09-12-2008, 04:59 PM	#1 (permalink)
Brenda Connolly Konichiwa, Bitches I'll Be Back Join Date: Nov 2007 Location: Nu Jerzee, USSA Posts: 4,527 SL Join Date: January 2007 My Mood:	Hold the Mayo Let's talk condiments. The ones you love, the ones you hate. Mayo: A vile concoction for the most part, I abide it's use in Tuna Salad and cole slaw and that is about it. Ketchup: Never use it. Mustard: Spicy Brown, or Coarse English Style. A must with Ham, Salami, Pastrami, Corned Beef, Polish Sausage, Hot Dogs. Horseradish: A must with Prime Rib or Roast Beef. Steak Sauce/A1/ Heinz 57: Oh, I hope not. Lea and Perrins Worcestershire: A nice change of pace on a burger or steak. Malt Vinegar: A must for Fish and Chips. On a side note "Seasoned" French Fries should be relegated to school cafeterias. I like to decide what my fries should have on them. Salad Dressings: I LOVE those spray salad dressings. The Newman's Own Vinagrettes are a must for sandwich making. Those are the main one's for me, but you guys have some exotic tastes so lest' hear it. Last edited by Brenda Connolly; 09-12-2008 at 05:08 PM..

09-12-2008, 05:04 PM	#2 (permalink)
Decadent the ne'er do-well. Join Date: Sep 2007 Location: Dallas. Posts: 3,417 SL Join Date: '04 '06.	Ones I love: Asian chili sauce (I put it on almost everything except desserts), HP sauce, mayonnaise (but it can't smell "off"), Arby's BBQ sauce, honey mustard dressing, ketchup and mild ranch sauce. I can't think of any sauces / condiments that I absolutely refuse to use, unless it contains a heavy dose of cinnamon, nutmeg or ginger. They give me instant headaches. __________________ Some day we will look back on all this, laugh nervously and quickly change the subject. -- Tears stream down your face When you lose something you cannot replace Tears stream down your face And I.. Lights will guide you home And ignite your bones And I will try to fix you.

09-12-2008, 05:11 PM	#3 (permalink)
Decadent the ne'er do-well. Join Date: Sep 2007 Location: Dallas. Posts: 3,417 SL Join Date: '04 '06.	Oh, and how could I forget: Pickle. Awesome on cheese and on the side of Sunday roasts. __________________ Some day we will look back on all this, laugh nervously and quickly change the subject. -- Tears stream down your face When you lose something you cannot replace Tears stream down your face And I.. Lights will guide you home And ignite your bones And I will try to fix you. Last edited by Decadent; 09-12-2008 at 05:13 PM.. Reason: Replaced a link.

09-12-2008, 05:11 PM	#4 (permalink)
Sarah Nerd I BUY LAND Can I play with your land? Join Date: Sep 2007 Location: Shermerville Posts: 7,155 Harpoon Lagoon Champion! SLShopper Ads: 1 My Mood: Awards: 2	mmMMMmmMMMmm Horseradish __________________ www.SarahNerd.com http://www.your2ndplace.com/sarahnerd

09-12-2008, 05:22 PM	#5 (permalink)
Bard Jameson Situationally Obtuse Luc's Secret Crush Join Date: Feb 2008 Posts: 3,251 SL Join Date: 1/27/2008 Business: Lady Atia's Keep My Mood: Awards: 1	There's so many I like I'll have to limit myself to the top favored. Mustard - oh god MUSTARD! Everything but standard yellow. Dijon, brown, coarse, wine and beer varieties - I drown my burgers and sammiches in it. I dip my fries in it., and I LOVE hot "Chinese" mustard - I make my own now when I stir fry. Horseradish - yes, god, do me now! Till it burns, baby, burns! I'll grill a tri tip and alternate dipping the bites in horseradish or mustard. Ooooohhh! Wasabi - not sure if it counts as a condiment, but three parts wasabi mixed with one part soy for dipping .... until my face scrunches and my nose runs! Malt vinegar on fish is mandatory. Everything else I like, but don't go crazy for. Salad dressing favorite is still Roquefort. Glad I'm eating lunch right now or I'd be gnawing my foot off! __________________ Second Couple - Yet another SL® blog. But chock full of Atia™, an essential vitamin

09-12-2008, 05:30 PM	#6 (permalink)
Surreal Farber Treacherous BiSexual Doesn't Suffer Fools Gladly Join Date: Aug 2007 Posts: 4,330 SLShopper Ads: 6 My Mood:	The first time I encountered mayo served with french fries I felt ill. Heathen Belgians. Mayo is good on turkey or chicken sandwiches if you also sprinkle with garlic powder and fresh-ground pepper. Stone-ground mustard on ham, pastrami, tongue, pot roast, grilled hot dogs, roasted cabbage... Yellow is only OK on potato salad and deviled eggs. I'm not a big ketchup fan. I'll use it on sub-par fries. A really good french fry requires nothing more than salt, fresh pepper, garlic, onion powder, paprika, and a dash of cayenne. Horseradish - roast beef. Worstershire, while cooking on any kind of beef. Black bean sauce or peanut sauce on cooked brown rice. Oh, and balsamic vinigarette is delicious on cheese steak and tuna salad soy sauce with grated ginger and minced scallion is yummy on deep-fried tofu.

09-12-2008, 05:34 PM	#7 (permalink)
Leilany LaFollette La mamá de Pepe Join Date: Nov 2007 Location: Kansas City, MO Posts: 463 My Mood:	Mayo - especially with fries, never mind the people that give you weird looks (sorry, Surreal ) Mustard - on almost any sandwich Ketchup - blech __________________ My chronic nastiness and obdurate refusal to look on the bright side of things goes far beyond garden variety misanthropy.- Joe Queenan

09-12-2008, 05:39 PM	#8 (permalink)
Ayu Sura nom nom nom is about to num on some cherries Join Date: Aug 2007 Location: under the sea Posts: 2,959 My Mood:	Can't have mayo - egg and oil - egg allergy! And the thought of it kinda horrifies me a little. My brother used to eat mayo sandwiches... EWWWW >_< Soy sauce, garlic chili sauce for me. And maybe teriyaki or peanut. Yeah yeah my tastes run to the Asian. I think the only Western sauce I kinda like is BBQ. __________________ "The hammer is my penis."

09-12-2008, 05:45 PM	#9 (permalink)
caroline ra Never trust a hippy MYOB Join Date: Dec 2007 Location: Zummerzet Posts: 1,355 SL Join Date: Dec 2006	HP brown sauce a bacon butty isnt a bacon butty without it. Sambal olek....be verrrry careful but again nasi goreng and nasi bami are no good without it, in fact you can pretty much whack it in anything if you want heat.... Eatons Scotch bonnet pepper sauce is also a must have I put a small amount in most things, not to make them chilli hot but it just adds a little 'warmth' without most ppl realising theres chilli in it. This is made from only yellow scotch bonnets and has a really nice flavour. Mint sauce...lamb and new potatoes

09-12-2008, 05:47 PM	#10 (permalink)
Ayu Sura nom nom nom is about to num on some cherries Join Date: Aug 2007 Location: under the sea Posts: 2,959 My Mood:	mmmmm sambal... __________________ "The hammer is my penis."

09-12-2008, 05:52 PM	#11 (permalink)
Colette Meiji Senior Member Join Date: Sep 2007 Posts: 4,288 My Mood:	Guacamole: chips, salad, Mexican food, sandwiches, burgers Salsa: Salad, chips, Potatoes, Mexican food, sandwiches, burgers.

09-12-2008, 06:00 PM	#12 (permalink)
sezmra boosh! dweebalicious Join Date: Jan 2008 Location: TN, USA Posts: 226 SL Join Date: July, 2004 Business: sezmra.com SLShopper Ads: 1 My Mood:	Mayo on fries = WIN. Ketchup <3 Must have mustard on burgers, though. I am also notorious for eating(?) Worcestershire sauce on its own. Also nice in burgers, or baked beans. __________________ "So what's this now, some kind of calm before the weird berserker storm?" -{@}- DJ Sezmra w/The Tempest - RadioRadio - Tuesdays 7pm

09-13-2008, 12:25 AM	#16 (permalink)
Fmeh The Fourth Dimension Happy Join Date: Sep 2007 Location: Tacoma, WA USA Posts: 2,540 Blog Entries: 3 My Mood:	Soy sauce is great Mayo is nasty on anything BBQ Sauce, it depends on the brand, I like making my own Vinegar is nasty unless it's a small ingredient as part of something Catsup/Ketchup is only good on fries Peanut sauce is okay Sesame oil is to die for Yellow mustard is absolutely foul Dijon mustard is just okay Sweet & Sour sauce is barely handleable Ranch is great Italian, Russian, vinagrettes, Catalina, nasty nasty nasty A1 is handleable, only on steaks though Heinz 57 is less desirable than A1, but it's okay. Teriyaki sauce is great __________________ The Fourth Dimension club and hangout http://slurl.com/secondlife/Meribel/205/171/104/

09-13-2008, 12:46 AM	#17 (permalink)
Aodhan McDunnough exp(ln(Gearhead)) lim as x->0 of Geek/x Join Date: Jun 2007 Location: Philippines Posts: 3,743 Beer Tapper Gone Wild Champion! SL Join Date: March 28, 2006 Business: Aodhan's Forge SLShopper Ads: 2 My Mood:	Soy Sauce - there are three classes The first is an ordinary local brand known for quality (Silver Swan), this one works best on local dishes either as an ingredient or as an add-on flavoring. It has a salty-savory flavor. Then there are two Japanese soy sauce types. Both of them have a slight wine-like flavor in them. The first is the cheaper variety, black and saltier, with a hint of bitter flavor that is best when cooking. The other is the more expensive one, brownish , stronger wine flavor, more savory, and lighter on salt. This is the one used as a condiment and best with wasabi mixed in. We also have this liquid seasoning here which I think is a mix of soy and some other stuff. It's got MSG in it and it works great on meats in general. Fish sauce (we call this Patis) very salty yellow-clear liquid with fishy flavor. Of all places it goes very well? Fried fish. Bagoong (shrimp paste): a national favorite with flavors ranging from the very salty, to salty-sweet, and spicy. Have to taste to appreciate. For mustards I seem to like all types and that goes for horseradish too. They accent meats very well. Mayo with a bit of sweet vinegar works fantastically on fish Worschestershire sauce .. Lea & Perrins on steaks. Hot sauce: Tabasco Chili Oil: whether home made or chinese style, just a drop is all you need. Oyster sauce: When you just want to eat noodles without other stuff on it, this works excellently. Banana Ketchup: an invention of the Philippines. 3 parts to 1 part Lea & Perrins makes an absofuckingluely awesome steak sauce. By itself is fantastic on fried chicken. Minced garlic in butter Minced garlic plain Toasted minced garlic Cane vinegar (whitish) with or without chili Pickle relish and must not forget... crushed crisp bacon and my favorite: minced ginger briefly cooked in light oil with salt. __________________ We can't get rid of Landbots but we can stop the damage. VOTE this proposal on the Jira. Current votes: 71 http://jira.secondlife.com/browse/VWR-2905 Kontours Classic 1-prim chair. Sculpted, menu controlled http://www.sluniverse.com/php/shop/s...ct=786&cat=500 Last edited by Aodhan McDunnough; 09-13-2008 at 12:52 AM..

09-18-2008, 01:43 PM	#21 (permalink)
Parker McTeague starring as herself Join Date: Aug 2007 Posts: 909 SL Join Date: September 28, 2004 Business: Park Life Modern Homes and Interior SLShopper Ads: 8	i'm pretty purist with sandwiches. good bread is what does it for me. and if the ingredients are fresh i don't need anything else. but dressing can be good, especially vinagrette. i like the newman's own lighten up dressing. but mayo...just sickens me. __________________ also you can read my blog!

09-18-2008, 05:13 PM	#22 (permalink)
Ned Easterwood Senior Member Mereille's Guy Join Date: Oct 2007 Location: Detroit, Mi. Posts: 9,593 SL Join Date: 5/4/2007 My Mood:	Mustard is king, as long as it isn't yellow. Yellow mustard exists in my house for everyone else. Mayo works with potato salad and other such concoctions. Ketchup is evil. Horseradish, bbq sauce, and salsa all can be used in vario