What's your favorite condiment and how do you use it? When I used to clean houses for a living, I would see all those neat things and wanted them, so I bought them eventually and learned how to use them. My favorites are Bragg's liquid aminos, raspberry vinegar and liquid smoke.

-- Cindy (atilrthehony_1@yahoo.com), January 15, 2001

Answers

I like raspberry vinegar too, especially on spinach or chard I make mine with raspberries steeped in the vinegar in summer time. My other favorite condiment is horseradish.

-- Terri (terri@tallships.ca), January 15, 2001.

green tomato chow-chow on hamburgers and hot dogs, Horsrudish on roast beef or pork. Horseredish and mayo on ham sandwiches. relish trays with pickled vegies, including green ovives stuffed w/jalopenio peppers or almonds. red hen

-- redhen (redhen@fiberia.com), January 15, 2001.

We use a lot of salsa and soy sauce(not in the same dish-yuk!). Rice with a little salsa and grated cheese becomes spanish rice, corn tortillas with cheese and salsa melted on them are a frequent lunch here. Soy sauce is good for sauteed veggies from the garden over rice. My grandma makes a dish called chicken adobo. Take one chicken, in a pot, add 1/3 cup each vinegar and soy sauce, 3 bay leaves, 4 cloves garlic, salt, plenty of pepper, and water to cover. Cook til the meat falls off the bones, and serve over rice. She also makes that using pork, or pork and chicken together.

-- Rebekah (daniel1@itss.net), January 15, 2001.

TOP 10 LIST OF (my) ALL TIME FAVORITE CONDIMENTS: 10. Hunger (makes any old dish somehting special)

9. Candlelight (givess slightly "toasted" dishes an even, attractive color, not to mention the job it does on your dinner partners)

8. Friendship (eating alone blows)

7. Pets (leftovers? What leftovers?)

6. Tabledressings (anything looks good on a plate that previously held a napkin in the shape of a swan)

5. Family (when you're happy, it all tastes good, and when you're arguing, you don't notice if it doesn't)

4. Love (when you can eat, that is)

3. Pecorino romano, pine nuts, and a good wine (any meal that incorporates these will be perfect. Trust me)

2. Appetite (is to hunger what silk undies are to "foundation garments")

1. Good humor (without this, you will never appreciate any of the above)

-- Soni (thomkilroy@hotmail.com), January 15, 2001.

Cute Soni!

I like A-1 Steak Sauce, usually on the veggie burgers. I put Spike on LOTS of things and into lots of things. For those who don't know, Spike is a mix of many, many herbs and a few spices, and can be had with or without salt.

-- Joy Froelich (dragnfly@chorus.net), January 15, 2001.

Chile, and lots of it. Fresh hatch hot green chile is possibly the best condiment on or in almost anything you can imagine. Dried, red, green chile of any kind. Green chile cheesburger - stand aback and let me at 'em...

-- Willy Allen (willyallen2@yahoo.com), January 15, 2001.

Soni, that was good!

We use a lot of salsa (homemade and others), hot sauce (the same),miso, olive oil, sesame oil, horseradish and mustards of all types. I also use stuff like pomegranate juice, tahini, chili paste,fish sauce, oyster sauce, rice wine, etc.

What brings people together better than food?!

-- Anne (HT@HM.com), January 15, 2001.

Hey Cindy....what is IN liquid smoke anyhow?

-- Anne (HT@HM.com), January 15, 2001.

Raspberry vinegar -- you bet! I like to use it as a marinade along with lime juice and zest, a little brown sugar, and marinade pan- broiled chicken breast in it for a couple hours, reheat and serve.

I also like Ponzu sauce for sushi, umeboshi (pickled plums) with rice, rice vinegar for making pickled cucumbers (with a little sugar and some grated ginger root), and Herbamare with soups and meats.

-- Julie Froelich (firefly1@nnex.net), January 16, 2001.

Anne, not sure what's in liquid smoke. Something bad, I suppose? I only use it in two recipes, but I really like it.

-- Cindy (atilrthehony_1@yahoo.com), January 16, 2001.

we use them all ,soy sause by the gallon and lots of scushwan wild pepper (its actualy in the citrus family)great with pork or in mixedbeef/pork sausages curry powders tumericlots of garlic and onionswe go for the exotic gourmay taste as well as the simple taste as well we love to cookand the kids help to pick what to fix and in its preparation . i guess i became facinated with spices because dad wouldnt alow any the smell of everything bothered him let alone the taste; bland was the flavor of the day. when i was out i enjoyed the taste that i found away from home and became very adventurouse .just a few pinches of spice and its a different meal. Oh yes we use a lot of citrus rind also mmhhhhhhhh lemon chichen.....orange beef/chicken , now i am hungery lol

-- george darby (windwillow@fuse.net), January 19, 2001.

Anything HOT..love those pepper relishes..and VINEGAR..could drink it straight with salt and pepper.

-- Lynn(MO) (mscratch@semo.net), January 21, 2001.

My absolute favorite is Peruvian Seasoning that I have made for ME and one other person right now We go thru at leasty 5 pounds Cindy

-- Cindy (hollo@bitwisesystems.com), January 04, 2002.