It's time for another general little musing from yours truly. The age old question of certain condiments and where they belong. 

Peanut butter should always go in the cupboard but jams and marmalades need shelf space in your fridge. Same with tomato, bbq, sweet chilli sauces etc. 

Agree, disagree and as an afterthought, what's a condiment you think we could manage without as a society?

Nice to have a not so serious thread for a change, god this place has gotten dark and serious...

Tomato sauce in the pantry for me.

Have you ever gone to a restaurant and been served a sauce below room temperature?

Sometimes people over-think things, when it comes to sauces, just sit back and think 'what would Heston do?'

I would have said Heston is the king of over thinking things? :lol:

Damn, my limited knowledge on celebrity chefs has been exposed!

Does anyone have a particular sauce they like to use? Lately my diet has basically consisted of nothing other than chicken breast, so when I'm feeling dangerous I like to have some sweet and sour on hand.

When I like to treat myself, I like to use my brother's recipe for mushroom gravy. Nothing better than a late cardio session, hitting the showers and then working on a dish in a clean kitchen. With a nice roast, it used to go down a treat.

Nov 10, 2017 1:14:48 GMT @admin said:

Nice to have a not so serious thread for a change, god this place has gotten dark and serious...

Tomato sauce in the pantry for me.

It really has, accusations, hate speech, RIP threads. Need to make things more light and jovial. 

Guess i'm the only one that likes cold sauce. 

As for something on hand via Big Pete, lately for me it's been Peri Peri mayo, a nice but not overpowering punch to a sandwich of cold cuts.

Sriracha , I hate that it's become so popular because I've used it for years. I like a little bit of spice with my food and I like that it provides the spice without really altering the flavor of foods - and you can control how much heat depending on your mood or cravings. I use it on a lot of stuff and mix it with a bunch of other condiments.

It has to be room temperature thought otherwise. I generally like room temperature condiments more (ketchup , mustard etc.) as long as they don't have to be kept cold - otherwise dipping hot food into cold condiments seems sort of redundant.

I’m not condiment crazy, I’ll eat a bbq or ketchup from time to time and I’ve put some hot sauce in my food with varying levels of success, but fucking mustard in all its forms is free to fuck the fuck off.

I recently made some blueberry ketchup. Put it on my burgers, was really good.

Generally if it's a sauce, and opened and exposed to air, it goes in the fridge.

Mustard is always welcome. NEVER fruit on meat. That includes ketchup. I never eat ketchup. Also, no Ranch dressing. not even on salad.