A discussion on the merits of various brands of condiments. (ingredients, junk food)

[ABQConvict]

Whataburger has their own proprietary ketchup formulation. It may be manufactured by Heinz (or another major manufacturer), but it is a unique recipe.

[Felix C]

I create my own dry rubs from base condiments.

Never use salt.

Neve use the prepared stuff except mustard. Well, no longer do in terms of ketchup, steak sauce, BBQ sauce etc.

[Debsi]

I wanted to, but I do not like the Whattaburger ketchup. Sorry, Texas.

[lubby]

Someone mentioned Stadium Mustard, I had it in Cleveland. Great!!! I brought 2 bottles home. Going to see if they have it in Chicago when I see my brother next month a get some. As for ketchup I buy French's or simply Heinz No HFC's in them.
I also love Grey poupon mustard but I have settled for cheaper Dijon brands. BBQ sauce I buy Kraft also NO HFC's or I make my own.

[GeoffD]

Ketchup: Heinz

Mayo: Hellman's


Lea & Perrins Worcestershire Sauce. I prefer the Brit version made with malt vinegar.

I only use Penzey's Tellicherry peppercorns

Mustard:
I buy all kinds of mustards. I like Pommerey Moutarde de Meaux for cooking and salad dressings. I'll use store brand Dijon and store brand honey mustard. I don't buy French's yellow unless I have some recipe that calls for it.

Ketchup and mayo are the things where I have the strongest brand loyalty.

[nmnita]

Originally Posted by GeoffD

Ketchup: Heinz

Mayo: Hellman's


Lea & Perrins Worcestershire Sauce. I prefer the Brit version made with malt vinegar.

I only use Penzey's Tellicherry peppercorns

Mustard:
I buy all kinds of mustards. I like Pommerey Moutarde de Meaux for cooking and salad dressings. I'll use store brand Dijon and store brand honey mustard. I don't buy French's yellow unless I have some recipe that calls for it.

Ketchup and mayo are the things where I have the strongest brand loyalty.

We only keep yellow mustard if we are having hot dogs and company is coming. Most people seem to want yellow mustard on hot dogs. I don't care what brand it is. We are having our fall church couple kick off here in a couple of weeks: We are serving hot dogs, soft drinks, beer and wine: Yes, we will have the basic yellow mustard on the buffet table.

[Dirt Grinder]

Originally Posted by Felix C

I create my own dry rubs from base condiments.

Never use salt...

All of my custom rubs and pastes have salt, I can't stand bland meats.

[Felix C]

Originally Posted by Dirt Grinder

All of my custom rubs and pastes have salt, I can't stand bland meats.

My prep. do not taste bland.

Most raw food has enough salt for RDA.

[vabeachgirlNYC]

Is anyone else addicted to a condiment? I can not get enough of Sriracha. I put it in/on everything including raw veggies, cauliflower and celery mostly. I sometimes even just squirt some in my mouth. My friend said that was weird but he does the same with chocolate syrup, which isn't any weirder than what I do.

[kyle19125]

There is the possible danger over time of rendering your palate deadened with overly spiced/hot foods to where certain less assertive flavors may not register at all. Surely you've witnessed those who oversalt, without even tasting the food first. A whole mouthful of salt and not much else coming through, or even those who drown burgers, fries, meatloaf or whatever else in ketchup.*gag* Maybe dial it down a notch? You may also discover other flavors you have been until now masking. A possible case in point if you haven't tried it...Truffles, in particular truffle salt or truffle oil on french fries, roasted potatoes, corn on the cob or even popcorn. *angels singing*