HOME > Chowhound > San Diego >

Discussion

Favorite table-side condiment?

  • 32
  • Share

I really dig the spicy mustard at Underbelly.

Makes what otherwise can be a rather mundane bowl of ramen quite feast-worthy.

Any table-side condiments pique your palate?

  1. Click to Upload a photo (10 MB limit)
Delete
Posting Guidelines | FAQs | Feedback
Cancel
  1. Are you asking about favorite table-side condiments in general, or restaurant-specific ones like the spicy mustard at Underbelly or the seasoned salt at Lawry's?

    2 Replies
    1. re: DoctorChow

      The latter

      1. re: ipsedixit

        Thought so.

        Well, the only one that comes to mind immediately that made my day was the horseradish mustard I had recently at Salt & Cleaver. Perfect mustard for the perfect brat.

        I'll see if I can think of some others.

    2. I don't know what it's called.

      The rich, dark red/brown hairy oily chili paste at Saigon on El Cajon Blvd. Not the orangey garlicky ketchupy stuff.

      9 Replies
      1. re: Fake Name

        Sate sauce.

        The orangey garlicy kecthupy stuff is sriracha.

        1. re: Fake Name

          Hairy??

          1. re: ipsedixit

            Yeah- it has stems and such from the chili.

            1. re: Fake Name

              That's called character!

              1. re: Fake Name

                Yeah, whatever happened to
                "No stems and seeds that you don't need..."

                1. re: Tripeler

                  I call OLD!!!

                  When I typed the word "stems" in the post above, that is exactly the ditty that entered my head. And has been there since 197x.

                  1. re: Fake Name

                    I suppose we are about the same age, then.

                    1. re: Tripeler

                      Ah, the golden age of comedy on vinyl... Long live Cheech & Chong and Firesign Theater!

                      1. re: eclecticsynergy

                        And, The Credibility Gap with Harry Shearer.

          2. I like yum with mi and the best I've had is at Phuong Trang.

            I think of "real" yum as being pink colored and having slightly sweet rasberry overtones, and that's what they give you there.

            Often, though, they don't have it, and thinking you don't know the difference or won't notice, will bring out some dark vinegar ordinare.

            When the "real" yum is added to their mi, it has the kind of transformative effect you experienced when you added the spicy mustard to the ramen at Underbelly.

            4 Replies
            1. re: DoctorChow

              I like yum.

              With or without "mi".

              :-)

              1. re: ipsedixit

                Did I spell it wrong, Ipse?

                1. re: DoctorChow

                  No (at least I don't think so).

                  I was trying to be funny. But apparently failed.

                  Carry on.

                  1. re: ipsedixit

                    Whew! For a moment I thought maybe it had another meaning...

                    No failure. I do appreciate the humor. TY.

            2. Okay...as most long time denizens of this board know, I am no fan of Las Cuatras Milpas, BUT... their table sauce - the one with the meat in it - is good. Hot too

              1 Reply
              1. re: DiningDiva

                I shall toast you with some tomorrow morning at weekly breakfast.

              2. Hot mustard. And salt and pepper.

                1. I HATE (and HATE again) mustard, but the cold mustard sauce at Joe's stone crab in Miami was wow. Now I tolerate a tsp of mustard in a sauce/spread.

                  1. Had lunch last week at Dumpling Inn and who doesn't love their condiment tray of sambal, sesame oils and other goodies.

                    Las Cuatro Milpas has some of the best kick ass hot salsa but a word of caution, one time, I poured like the whole thing on my guac taco and then when eating, I go something beyond in my salsa but it was too late, I was chewing on it and ready for this, it was a big blob of fat!
                    So f*#king gross. .

                    5 Replies
                    1. re: Beach Chick

                      Um- you didn't realize the salsa is meat-based? Those chunks are the best part ; )

                      1. re: Fake Name

                        The carpet doesn't match the drapes. .

                        1. re: Beach Chick

                          This is not the 70s Bratskellar- drapes are WAY out of style.

                          1. re: Fake Name

                            LMFAO. .

                      2. re: Beach Chick

                        Gag me! I won't even ask how it got there.

                      3. The curtido at Pupuseria Salvadoreña & Mexican Food
                        {1207 East Main Street El Cajon}

                        1. The fresh salsa at Maritza's is one of my favorites. The only two menu items worth ordering there IMO are the carne asada or beef tortas and the house-cooked carnitas (only on Wednesdays), both of which are good, but they do need that salsa. It's brought to the table in a little personal jar, freshly cleaned and refilled for each patron. It's very finly minced serranos and cilantro, maybe with some tomatillo (not sure), a tiny bit of tomato, and spices (but not cumin). Very little liquid. When I go there, I always go through all that's in the jar.

                          1. The Aji pepper sauce at Panca Peruvian Rotisserie. This stuff is the Latin sraracha goes great on anything.

                            1. Ghost pepper sauce at Underbelly. I think you have to ask for it.

                              Habanero salsa at Cantina Mayahuel. I think you have to ask for it.