tag:blogger.com,1999:blog-1667238050530157402.post1172620905330336984..comments2023-10-21T06:22:56.436-04:00Comments on Dinner? But we had dinner last night!: Ketchup, hot sauce, how I love thee...Mary Francinehttp://www.blogger.com/profile/06236720353092072812noreply@blogger.comBlogger9125tag:blogger.com,1999:blog-1667238050530157402.post-36200536311079895532009-04-08T00:25:00.000-04:002009-04-08T00:25:00.000-04:00Cheese? Crackers? Onions? Now I think we're str...Cheese? Crackers? Onions? Now I think we're stretching the condiment thing. ;-)<BR/><BR/>The hot sauce by the way is called Matouk's, which can apparently be found at <A HREF="http://matoukshotsauce.net/" REL="nofollow">matoukshotsauce.net</A>. And probably elsewhere...Adamhttps://www.blogger.com/profile/10074978636827805214noreply@blogger.comtag:blogger.com,1999:blog-1667238050530157402.post-81956783514945431672009-04-04T23:42:00.000-04:002009-04-04T23:42:00.000-04:00I see your point about properly spiced chili and h...I see your point about properly spiced chili and hot sauce, but what about cheese and crackers? Some people adorn with onions, too.Mary Francinehttps://www.blogger.com/profile/06236720353092072812noreply@blogger.comtag:blogger.com,1999:blog-1667238050530157402.post-52331478597599078592009-04-03T21:47:00.000-04:002009-04-03T21:47:00.000-04:00Chili, I think, if it's made nice and spicy enough...Chili, I think, if it's made nice and spicy enough in the first place, probably doesn't need much in the way of additional hot sauce.<BR/><BR/>And I'll have to scope out the Trinidad-ian hot sauce, see if it can be found anywhere. Cause it's tasty.Adamhttps://www.blogger.com/profile/10074978636827805214noreply@blogger.comtag:blogger.com,1999:blog-1667238050530157402.post-7257382761992646092009-04-02T22:40:00.000-04:002009-04-02T22:40:00.000-04:00but of course, I agree!but of course, I agree!Mary Francinehttps://www.blogger.com/profile/06236720353092072812noreply@blogger.comtag:blogger.com,1999:blog-1667238050530157402.post-31926046935948376042009-04-01T23:18:00.000-04:002009-04-01T23:18:00.000-04:00How could one eat it otherwise?How could one eat it otherwise?Lancehttps://www.blogger.com/profile/02733551036642519938noreply@blogger.comtag:blogger.com,1999:blog-1667238050530157402.post-70019667339800523392009-04-01T22:29:00.000-04:002009-04-01T22:29:00.000-04:00Hmmmmm... "is salt a condiment?" Very interesting...Hmmmmm... "is salt a condiment?" Very interesting question! I have mixed feelings, and so I research. <BR/><BR/>According to Merriam-Webster, yes. <BR/><BR/>Main Entry: con·di·ment <BR/>Pronunciation: \ˈkän-də-mənt\ <BR/>Function: noun <BR/>Etymology: Middle English, from Middle French, from Latin condimentum, from condire to season <BR/>Date: 15th century <BR/>: something used to enhance the flavor of food ; especially : a pungent seasoning<BR/><BR/>Besides, Lance, I've seen you assemble a wide variety of additions in front of your place setting at dinner time. I would consider you an addicted snob, probably, in the very nicest of terms. You like what you like and you like it right. <BR/><BR/>Chilli, like burgers, is the sort of food that begs to be adorned with condiments, does it not?Mary Francinehttps://www.blogger.com/profile/06236720353092072812noreply@blogger.comtag:blogger.com,1999:blog-1667238050530157402.post-69603955916817220602009-04-01T00:19:00.000-04:002009-04-01T00:19:00.000-04:00Oh, and maybe for my birthday or something someone...Oh, and maybe for my birthday or something someone ought to give me the "one from Trinidad with scotch bonnets and green papaya."Lancehttps://www.blogger.com/profile/02733551036642519938noreply@blogger.comtag:blogger.com,1999:blog-1667238050530157402.post-43308516663177373602009-04-01T00:18:00.000-04:002009-04-01T00:18:00.000-04:00I don't know what pigeon hole to crawl into. I...I don't know what pigeon hole to crawl into. If you count salt & pepper, I guess I'm an addict. But, is salt really a condiment? Otherwise, I suppose I am an indulgent. But, Franks Louisiana Hot Sauce does not really count as a hot sauce, in spite of the name. Two days after it is opened, it is just red vinegar. Does that mean I am also a condiment snob. Help!Lancehttps://www.blogger.com/profile/02733551036642519938noreply@blogger.comtag:blogger.com,1999:blog-1667238050530157402.post-29430772066619527012009-03-31T23:09:00.000-04:002009-03-31T23:09:00.000-04:00Five hot sauces...? Umm, let's see. There's srir...Five hot sauces...? Umm, let's see. There's sriracha, the Goya habanero one, which is yummy... Um, I think there's still like a Tabasco-style one maybe. Do we still have some of that green one? And I don't know what else... Unless you're calling sambal oelek a hot sauce, which I guess it is.<BR/><BR/>Oh! And that yellow mustard-based one in the flask shaped bottle...<BR/><BR/>You'll have to come down for lunch some day and we'll go to Gringo's, they have this whole cart of hot sauces. Most of the people I go with seem to favor these very vinegary, buffalo wingy ones, which don't as much work for me. My favorite so far is one from Trinidad with scotch bonnets and green papaya. Yummy.Adamhttps://www.blogger.com/profile/10074978636827805214noreply@blogger.com