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Aug 18, 2013 06:42 PM

Favorite table-side condiment?

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?

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  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: 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.

    1. 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: ipsedixit

            Yeah- it has stems and such from the chili.

              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: 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. 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.