First, Ruth, I'm so excited to hear from you here on Substack! I hope this experiment turns into a long-term project ;) I have a tendency to slather gochujang on everything right now.
I have an incredible sea salt mix with scotch bonnet that I use as an ingredient and for finishing. It has just enough "oomph" without being overwhelming, yet brings great depth of flavor to dishes. I'm always confident that it repairs "what's missing". I liked it so much that I purchased six bottles!
Loving this newsletter and here's my recent condiment obsession: Porcini Peperoncino A’Cruncha! from Side Hustle Condiments here in SF. Incredible drizzled on pizza, vegetables, eggs, rice bowls...
I keep a large jar of New Orleans-style olive salad in my fridge door and pit it on sandwiches (muffuletta), in salads, on roasted vegetables, on chicken, on cottage cheese or burrata, on a bowl of beans, etc.
You have posed a serious question here, Ruth. I, too, am a condiment slut. And this is akin to asking which child is the favorite… but I will tell. I’ve been a Rancho Gordo bean fan for years and recently branched out to peruse their other offerings. I have fallen in love with their hot sauces, particularly Gay Caballero and Rio Fuego. Heat AND flavor… Who knew!
Being an Indian, I got at least 2-3 jars of homemade pickles lying around (adds so much to a simple dish curry and rice). Also, I love balsamic vinegar. I've used that generically in so many dishes
My favorite condiment is a walnut mustard that arrived in a care package from France. It is not available outside France making it even more special when I get a jar.
Thank you, Ruth! Great to see you here and enjoyed the comments. I've been buying from Mala Market for a while. I don't just use their condiments for Szechuan dishes. I've been a very lazy cook recently, my mom passed away and I'm not the hungry - but I love feeding my husband. So, condiments are the way to go. My current favorites are Beyond the Olive's duo for raw oysters: their Ambrosia Wine Vinegar mixed with their Smoked Olive Oil. NY Shuk's Olives and Mint Matbucha is super versatile, throw some eggs in it and you have a great Shakshouka. I reach for The Date Lady's Date Syrup a lot, made roasted quail wrapped in bacon and drizzled some on (chestnuts, wild mushrooms and ready-to-eat foie gras made a nice addition).
Hands down my favorite condiment is harissa. However, we recently returned from Israel with a jar of Amba Pickled Mango Sauce. Spicy, smokey, utterly delicious on lamb, chicken, and just about everything else!
How odd to see that photo of me flinging asparagus in this extremely contemporary context. Talking to you Ruth about anything including food was always a treat and an inspiration.
First, Ruth, I'm so excited to hear from you here on Substack! I hope this experiment turns into a long-term project ;) I have a tendency to slather gochujang on everything right now.
I love okonomiyaki sauce😁
I have an incredible sea salt mix with scotch bonnet that I use as an ingredient and for finishing. It has just enough "oomph" without being overwhelming, yet brings great depth of flavor to dishes. I'm always confident that it repairs "what's missing". I liked it so much that I purchased six bottles!
So happy to read about this new venue, Ruth!
Loving this newsletter and here's my recent condiment obsession: Porcini Peperoncino A’Cruncha! from Side Hustle Condiments here in SF. Incredible drizzled on pizza, vegetables, eggs, rice bowls...
Not the only one, but an unusual favorite that is perfect with sweet potato or orange squash or rice is Patak Hot Lime Relish or Pickle.
I keep a large jar of New Orleans-style olive salad in my fridge door and pit it on sandwiches (muffuletta), in salads, on roasted vegetables, on chicken, on cottage cheese or burrata, on a bowl of beans, etc.
You have posed a serious question here, Ruth. I, too, am a condiment slut. And this is akin to asking which child is the favorite… but I will tell. I’ve been a Rancho Gordo bean fan for years and recently branched out to peruse their other offerings. I have fallen in love with their hot sauces, particularly Gay Caballero and Rio Fuego. Heat AND flavor… Who knew!
https://www.ranchogordo.com/
And my other favorite child right now is Fly By Jing’s Sichuan Chili Paste. All I can say is yum.
https://flybyjing.com/
Being an Indian, I got at least 2-3 jars of homemade pickles lying around (adds so much to a simple dish curry and rice). Also, I love balsamic vinegar. I've used that generically in so many dishes
Just purchased the wine opener…thank you Ruth!
My favorite condiment is a walnut mustard that arrived in a care package from France. It is not available outside France making it even more special when I get a jar.
Wow. That was many many years and a hundred pounds ago.
Thank you, Ruth! Great to see you here and enjoyed the comments. I've been buying from Mala Market for a while. I don't just use their condiments for Szechuan dishes. I've been a very lazy cook recently, my mom passed away and I'm not the hungry - but I love feeding my husband. So, condiments are the way to go. My current favorites are Beyond the Olive's duo for raw oysters: their Ambrosia Wine Vinegar mixed with their Smoked Olive Oil. NY Shuk's Olives and Mint Matbucha is super versatile, throw some eggs in it and you have a great Shakshouka. I reach for The Date Lady's Date Syrup a lot, made roasted quail wrapped in bacon and drizzled some on (chestnuts, wild mushrooms and ready-to-eat foie gras made a nice addition).
Charred tomatillo jaew; onions, tomatillos, jalapeños, guajillos, garlic, lemongrass, fish sauce, lime, mind blown
Hands down my favorite condiment is harissa. However, we recently returned from Israel with a jar of Amba Pickled Mango Sauce. Spicy, smokey, utterly delicious on lamb, chicken, and just about everything else!
How odd to see that photo of me flinging asparagus in this extremely contemporary context. Talking to you Ruth about anything including food was always a treat and an inspiration.
I must admit it's mustard, seeded mustard spicy mustard Tangy mustard mixed mustard