Condiment tips and suggestions

[scott craven]

There are some talented foodies on this forum.
If you can find Tiger sauce, it is a good one for jazzing up any dish. A combination of sweet and spicy.
What kinds of condiments are you using ?

 

[CIVANO]

we use this mostly on pork but sometimes fish

 

[JWS]

I picked up some Maritime Madness sauces this summer while in PEI. The mustard pickle is great on sandwiches. I just cracked the seafood sauce this week, great on smoked oysters and prawn cocktails. And the lime & cilantro adds a nice zip for all the tacos.

 

[Rain City]

There are some talented foodies on this forum.
If you can find Tiger sauce, it is a good one for jazzing up any dish. A combination of sweet and spicy.
What kinds of condiments are you using ?

I've never seen this stuff, what's it like?

We have our regular chili oils and chili crisps, including my own home made calabrian chilies in oil and vinegar. But one of my all-time favorite classic sauces is Matouk's if you like that Caribbean Scotch Bonnet type of heat. I make a killer Jerk marinade and sauce but I'll still reach for this on top. I love it.

 

[Rain City]

This one is also killer with some canned salmon and rice and broccoli or any other veg. I don't have any right now and this isn't the brand I get, but I usually get one from an African Market on Kingsway. It's a Ghanaian fish and chili sauce that is pretty damn addictive.

 

[sly_karma]

 

[chille51]

The wife started ordering spice blends from this place. I scoffed at first - but they are great to make up a simple quick dip for veggies, or a dressing, or as a topper on popcorn - and if I'm lazy and just want something quick can do a lot worse than rubbing some on a fillet or a piece of pork and grilling it up. Lots of interesting flavours ready to go, and mostly natural. https://thespiceage.ca/collections/frontpage

 

[Rain City]

The wife started ordering spice blends from this place. I scoffed at first - but they are great to make up a simple quick dip for veggies, or a dressing, or as a topper on popcorn - and if I'm lazy and just want something quick can do a lot worse than rubbing some on a fillet or a piece of pork and grilling it up. Lots of interesting flavours ready to go, and mostly natural. https://thespiceage.ca/collections/frontpage

Looks pretty cool! I like the mulled wine idea.

 

[scott craven]

This one is also killer with some canned salmon and rice and broccoli or any other veg. I don't have any right now and this isn't the brand I get, but I usually get one from an African Market on Kingsway. It's a Ghanaian fish and chili sauce that is pretty damn addictive. View attachment 123456

I like the name, it's linked to a reaction if you use too much....

 

[adanac]

Here are a few oddbals that I think any serious cook would appreciate -


Coconut vinegar - a more complex vinegar than your average white or rice wine vinegar , mildly coconut, sour , slightly sweet . Can find some varieties with chillies already in it . Use it in all sorts of Asian dressings and marinades , also good over plain white rice !

Liquid Shio koji - this stuff is a serious hack , the liquid form of actual rice koji . An umami bomb , imagine a less salty , no fish , fish sauce . So versatile we use it to bathe fish in before grilling , salad dressings , brines , pickles , marinades you name it . It also has microbial qualities that break down and tenderize fish and meat . This is one that you won’t taste it in the dish it’s self , but you would know it was missing if that makes sense .

Verjus- non alcoholic liquid made from pressed unripe apples or green grape . More subtle than white wine and also doesn’t have the need to cook off the alcohol content . Dressings , deglazing pans etc .