How many condiments are in your refrigerator today?
Are we typical of c'hounders?
I realized that nearly half the real estate of my refrigerator is dedicated to condiments. I have three kinds of mustard; honey dijon, dijon, and spicy brown. There's pickle relish and ketchup, horseradish, and mayo, cocktail sauce, and of course ketchup. The Asian specialties include; chili sauce, black bean and garlic, kimchee, soy sauce and sesame oil, sushi ginger and a tube of wasabi. Trader Joe's cranberry chutney sits next to a jar of tiny capers.
You piqued my curiosity, so I counted. This morning's count is 53. I don't keep oils or vinegars in the fridge, and that doesn't count anything dairy, including pecarinos or romanos.
Unfortunately, very few! I had to throw tons out because of power outage after Ike. I wanted to cry! Now I am trying to re stock, but find it hard to get too much until the hurricane season is over. So for now I have small bottles of BBQ sauce, soy sauce, mustard, maple syrup, mayo, an Asian salad spritzer, and a bottle of Newman's ranch dressing (which I think is disgusting.)
In my pantry I have some hoison sauce, Frank's hot sauce, Johnny's au jus, and a bottle of Italian dressing. I can't wait to be able to get all my lovely condiments back to normal!
Like the others, probably more than actual food, & not just in the fridge but in the cupboard too. I actually think this has been addressed on other threads before...a love of condiments is part and parcel of an abiding love for food, in counterpoint to nongastronomes who (to generalize hugely) tend to prefer things as safe/bland/salty or sweet in only the most rudimentary of ways as possible.
My latest favorite is malidjano, essentially Eastern European baba ghanoush, of which I currently have three different types.
BTW, last night I used for the first time a tube of something I'd picked up at an Eastern European market called goulash cream. It's kinda scary and I didn't really know what to do with it (I blogged about the questionable experience here if you're interested:)
Does anyone have any suggestions for what do with it other than what I did, put it in tomato sauce? It's far saltier than it is spicy. Or does anyone know what it's typically used for?
oh that is a quick shortcut to seasoning for chicken goulash or paprikash. i browned chicken pieces, and then removed them, sauteeing the "gulyas" paste in some of the chicken fat left in the pan. i added back in the chicken, some chick stock, and then let it slow simmer for 20 minutes or so, and then stirred in some room temp sour cream near the end. (so it was like a goulash -cum - paprikash). i've used up the two tubes my friend brought from hungary -- one regular and one hot, as you picture. i liked the pastes. it could also be used with beef the same way.
serve it with the wide egg noodles. or eggless -- "no yolks" brand is quite alright! http://www.noyolks.com/no_yolks_produ...
i've used the paste as an add in to shredded sauteed cabbage, or soups to kick them up. i'll bet it would be good blended into meatball or meatloaf mixture.
Actually, it sounds like a *great* addition to cabbage...thanks for the suggestion! Have you ever just taken a taste straight, though? It's so much saltier than I expected...and I say that as someone who just now drank the remainder of the little plastic container of soy sauce mixed with wasabi paste that came with my take-out sushi. I ain't lying. Point being I'm not sodium-shy.
tata, i think it is salty because it is "all" the seasoning -- a one-step deal, so to speak -- nothing else is required. i cannot recall tasting it specifically, but it has been a while since i had the tubes of paste. i most probably would have, as i do for anything new that is a condiment, paste, etc. so i know how to use it: as is, counteract or tame, or supplement.
next time you try it, stir it in without any other seasoning, say, in your sauteeing cabbage. and try just a little to start -- maybe a tsp. or so for a small 1/2 head (i'd think a tablespoon will be about right in the end, iirc). stir it in thoroughly, cook a minute or so, then taste. calibrate it that way. you can always add more, to taste.
but since you mentioned the saltiness, maybe i need to get another tube and check it out. it was nice to have in the fridge, with its condiment cousins from around the world. ;-)
oh, i'll bet it'd be good to stir in to some crispy pan roasted potatoes!!!
Sadly, not that many.
I love mayo and don't keep it around.
Hubby doesn't like invention, so I only have the basics -- ketchup, mustard, relish, L&P, Tabasco.
But on mustard? I just did a store barnstorming yesterday, on a hunt for the LARGE 24oz. Gulden's mustard jar. S&S has apparently seen fit, the thieves, to ONLY carry the smaller squeeze bottle at (I didn't know it at the time) the exact same price as the LARGE jar.
Lo and behold, the LARGE jar was still there at Pathmark, bless their grubby hearts, and A&P.
I hope mustard lasts a long time, since I stocked up.
Sometimes, I eat food just to get at the condiment. The ketchup after all the fries are gone? Yummy.
Ubet syrup a condiment? Funny, it's THE best. While on my 'mission', I overheard someone lamenting the demise of Bosco. Uncharacteristically, I didn't point her to Ubet in its place. I probably should have.
i just have to say THANK GOODNESS I AM NOT ALONE!
i probably have a 100 in the fridge, and another 30-40 in the pantry or cabinets, or on the kitchen floor, in a box, or downstairs in the food pantry. (probably half are asian and indian, and there are at least 8 mustards). that and cookbooks -- probably a 1000.
take me away, jean nate? that -- before mr. alka kills me outright! (and... he may be right!)
alkapal, just show the Mr. ap the other sins of excess being committed, and confessed to, here! I am definitely planning to do the same for my Hub, since fridge condiment razing is often on his list of (irritating?) things to do, and I will protect those jars and bottles at all costs! Maybe you can be absolved of your sin. I surely hope I will. Cay
Adding to my refrigerator packed with condiments, my mom stopped by the other day with some pickled jalapenos. Perfect with some feta.
I don't want to count them. My head might explode.
Very happy to see that I'm not the only condiment junkie. :)
I've got BOATLOADS of bottles in the fridge, covering mustards (deli, spicy brown, wasabi, honey, Dijon, raspberry dijon, beer brat), pesto (regular basil and sun dried tomato) Tapenade (olive and artichoke), several pickle relishes, ketchup, mayo, 2 different cocktail sauces, chili sauce, garlic chili paste, sweet chili sauce, soy sauce, Worcestershire sauce, HP fruity sauce, several BBQ sauces, Several bottled salad dressings, several marinades, White truffle oil, sesame oil, walnut oil, several jams, pumpkin butter, lemon curd, raspberry curd, hot pepper jelly, raspberry chipotle dipping sauce, several olives, several pickles, maple syrup, blueberry syrup, mint simple syrup, chocolate syrup and chocolate fudge sauce.
Not counting, dairy, regular oils, vinegars or hot sauces. Thank Gawd I have a fridge in the garage!! (In fairness, I cook a bunch and I really do use the stuff.)
HP Fruity, but not HP Regular? I like Fruity on sandwiches, cheese, and burgers, but for eggs, it has to be regular. I get the weirdest looks in the US, where HP is not very well known, and I ask for A-1 Sauce with my eggs. I think ketchup on eggs is horrid. (Not that I don't like ketchup - what goes better with a grilled cheese? - but not on my eggs.)
Oh, Jeez!! In all fairness, we just moved, so we were able to do a "condiment cleaning" not too long ago. We also bought a new fridge, so we also got rid of cruddy scabby jars and bottles that had been in the old fridge so long they were growing legs! Here's the list:
Better than Bouillon chicken flavor
Guldens Spicy Brown
Sweet Baby Rays BBQ
jar of Kalamata olives
Hershey's strawberry syrup
Boar's Head deli mustard
Trader Joe's tapanade
Honeybaked Champagne mustard
...and there you have it. One, two, three, four, FIVE jars of mustard.
Tons. There's been a recent influx since I started cooking more asian food too.
Off the top of my head I know there's
Mustard (Honey, Yellow, and horseradish)
Salad Dressing (2 bottles)
Sweet Thai Chili Sauce
Vinegar I keep in a squeeze bottle for sandwiches
Sweet Baby Ray's BBQ Sauce
...and many more. Not to mention all the pickles, olives, jarred peppers, hot mix....
I like that: "since I started cooking more Asian food".
This (example), is a major problem for me!!
I cook Asian (meaning Thai, Vietnamese and Chinese), Indian, Mexican, Italian and prob'ly some udders. Can't remember them all.
When you try and have this breadth of cuisines in your repitoire (let alone your vocabulary or spelling ability), you have to rely on condiments. I have fresh garlic and ginger but the condiment of combined ginger and garlic is very tempting when I'm in a hurry and want to cut corners.
well, at least I can show my hubs this post so he knows I'm in good company.
I'm estimating about 70 to 80 (not counting the many different kinds of nuts, which I keep in their own special bin). Major categories are hot sauces; marinades, dressings & bastes; asian flavoring components; mustards; jams; and pickles of all types.
I have to say at least a dozen are jams that my mom liked and used. I was always bringing home new ones for her to try. I've kept them for rememberances of her; she's been gone now for two years. I still have the last tiny bit of her hand-cut, homemade marmalade. I can't bear to finish the jar!
re: toodie jane
I did a quick headcount, and got 21.
some kind of beetroot/horseradish Polish relish
2 mustards (dijon & coleman's)
nduja (which apears to have lingered too long)
tomato jam (yuck!)
hibiscus syrup (wtf?)
hp steak sauce (too peppery!)
hot pepper jelly
encona chili bbq
thai seafood sauce
tomato ketchup (I bought the Tiptree varieties of this and the brown sauce, but they're too sweet for my taste)
brown sauce ("red or brown?" to my Glasweigan friend...)
And that's not counting vinegars, tabasco etc. I'm telling my friends and family this year not to give me any kind of jam, chutney or condiment!
I count 30, those not previously mentioned (possibly not all "condiments"):
thai peanut sauce, HP steak sauce, Heitz 57, hot bean paste, taco sauce, two types of miso, pickled bamboo shoot (Sam's gotten me interested in Japanese pickles, this is what's there presently), tamarind paste, tabasco sauce, and peanut butter.
re: Sam Fujisaka
I'll look for that Sam, thanks. You mentioned around 6 months ago that you missed pickles so I tried some from a local Japanese market... and spent most of the summer eating and making pickles, there's a very healthy feeling involved in eating pickles.
There's a very good blog by a Japanese family that posts their daily meal that I've also taken great inspiration from:
Have you done quick eggplant pickles? Cut Japanese in coins or small American into quarter moons, abouot 1/3 - 1/2 inch thick, salt heavily, weigh down (I use two bowls, one with the sliced eggplant, the other on top filled with water), squeeze out all the salty water after alll the water has been drawn from the eggplant, put in container, top with vinegar and sugar that has been brought to a boil. Add chopped chile if so desired.
re: Sam Fujisaka
The blog that I mentioned had a recent post about pickled eggplant, since you've also suggested this I'll try it. So far I've had/made daikon, cucumber, mushroom (got some good pickled mushrooms at a Russian market here), ginger (of course), carrot, bamboo shoot, and kimchee (my favorite). Prior to this summer I hadn't previously paid much attention to pickled vegetables but now I'm an enthusiast. Thanks Sam!
Door and top two shelves are condiments. And I just threw out every salad dressing, etc., that had expired, within the last two weeks... It really makes my husband mad. Hey, at least all of the hot stuff is in the outside fridge, except for texas pete and chipotle tabasco (he's not a hot sauce fan)......
Hardly any! I think I just have homemade salsa, a jar of pesto and almond butter.
Okay, I checked. I also have green curry paste. The only other things that might count would be bottled lemon and lime juice.
I have other stuff in my cupboards.
I've never been much of a condiment person anyways- I have never, in all my life, liked ketchup, relish, mayonnaise or mustard. Now that I'm a bit older I don't mind other condiments, but I do prefer homemade stuff.
Well, we are gutting the kitchen down to the studs in two weeks, so I started the fridge cleaning process last night. I actually know what's in the fridge this am:
4 jars of homemade giardiniera (Serrano, habanero, and scotch bonnet peppers)
Heinz Ketchup that's at least two years old.
Jalapeno german mustard
The chipotle hot sauce with the buffalo on the front
Chili garlic sauce
Scorned Woman Hot Sauce
Blazin Saddle hot sauce
Homemade habanero /chipotle hot sauce
Storebought coriander chutney
pint jar of minced ginger
Indian Chile pickle
Indian Lime pickle
Indian Mango pickle
Buffalo Wild Wings Jamaican Jerk Habanero wing sauce (stuff is almost too hot)
Busha Browns Pukka hot pepper sauce
Yucatan Sunshine hot sauce
Sweet Baby Ray's
and a 1/2 pint of reduced balsamic glaze.
Homemade jams - strawberry, raspberry, apple.
I prolly threw 10 jars of crap that I will rarley ever use last night, BUT, I kept that jar of Thai Coconut jam for some reason. No idea why.
OMG..too many to mention. It is crazy. I am a condiment addict. My favorite is mustard..all kinds. I also LOVE Sambal Oelek...great chili paste.
I have some cranberry horseradish I need to throw out.
You need to define "to be... " No, I'd venture with the salsas, the mustards, the chutneys and the rest - 30. Now, in the cupboard, there are probably 100+, though some are duplicates of those in the 'fridge.
It's so good to know there are others like me!! My fridge is getting out of control in the condiment department, and there isn't a lot of room for the food - if I haven't gone shopping for awhile my fridge still looks pretty full. Maybe it runs in the family, because my siblings fridges are similar. I haven't actually counted but there is a lot - mustards, sauces, jams, chutneys, nut oils, nut butters, and I rarely used bottled salad dressing so might only have 1 of those. I even bought another door shelf (it's 1/2 the width) for my fridge, since not a lot of stuff is necessarily tall I saw some available space I could use.
It baffles me when I open someones fridge and they have ketchup, yellow mustard, and a couple bottles of salad dressing - how can they live like that???
I have a GE fridge - the door has these plastic shelf box things that can move around, kind of like in the main part. The bottom shelf is fixed but there were 4 I think that could be adjusted, so I just added one. So I just went to a parts supplier and bought another. I guess it depends on your exact fridge.
Whew, it's NOT just me! In my house, the "full closet with nothing to wear" adage doesn't fit, but in its place is "full fridge with nothing to eat" - it's time to restock on staples so I can actually use all the sauces, dressings, preserves, etc. that are clogging the shelves. Support group, anyone? ;-P
I had to go count as well. I'm at 51 in the fridge along (and virtually EVERYTHING the door is a condiment of some sort). I won't even contemplate the pie safe and storage space alongside the cellar stairs that I use for a pantry....probably easily another 30-40 combined.
The one condiment I have the most of? Mustard. There are 14 of 'em (3 in the pie safe).
For me, mustards and salsas are neck in neck. Right now, in the 'fridge, salsas are winning, but when I add the spice cupboard, then its too close to call. Pepper sauces are #3, but down the list - I'm low on my various Tabascos right now. When I fill that void, they may join the mustards and salsas...
Most of the top shelf and part of the door are full of condiments (depending upon definitiion:
Lebanese pickles, green olives, two jars of home made cayenne hot sauce, Zulu Fire Sauce, lemon juice, basalmic vinegar, wheat-free tamari, tahini, maple syrup, Brother Bru-Bru's, Toad Sweat, Red Wine vinegar, apple cider vinegar, pumpkinseed oil, safflower oil, lime juice, Melinda's hot sauce, liquid smoke, ume plum vinegar, German mustard, green curry paste, habanero pepper sauce, wasabi powder, yellow mustard, malt vinegar (which we've had over 4 yrs since I'm GF) extra strength cayenne tincture, apricot fruit spread...and probably some I've missed. Does kim chee count?