Condiments World Cup

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egb_hibs

egb_hibs

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Joined
Jul 2, 2002
@1875 whetted my appetite for one of his maestro recipes the other day, which featured Daddies brown sauce. To me this specification versus the more omnipresent HP, both marked out the man as the meisterchef he is, and provided the inspiration for this thread.

Perhaps it will sink like a guiness turd in a trap in which case I’ll pretend it never happened, but if it is to take wing, I need help populating the group stages. I have suggested some categories, but leave to the assembled wisdom their fleshing out / amendment / addition to. This will be inconsistent across categories, sometimes brand aligned for a lister categories like brown sauce, otherwise sub-category (mustard for example). Happy to expand some group stages, a la chilli, if the demand is there.

Brown Sauces:

HP
Daddies
Gold Star
Chop sauce
Branston
poofy posh ones

Mustards:

English
Dijon
Wholegrain
Hotdog / American style

Umami:

Worcester
Soy
Kecap Manis
Fish Sauce
Kecap Anis
Teriyaki



Chilli (a group that requires a particular scope perhaps)

Sweet chilli
Sriracha
Mexican style (cholula, tapatio etc)
Louisana style (vinegar base; Tabasco, franks, crystal etc)
Chilli crisp
Mentalist (you know what I mean)
Caribbean style (yellow, mustard base, eg some encona)
Piri piri (think Nando’s or African sauces)

Women and kids

tomato ketchup
Mayo
Salad cream
Seafood sauce

‘Toby Carvery’ (ok won’t find some there but that old school theme)

Horse radish
Mint sauce
Cranberry
Tartare


Dressings:

French
Thousand island
Balsamic vinegar
Ranch
Ceaser
Blue cheese

Chutneys / relishes

Branston style
Picallili
Mango
Brinjal
Sambal Oelek
Pickle relish
Lime pickle


Big dippers:

Aioli
Hummus
Tzatziki (fuck knows if that's right)
Olive oil (plus vinegar if inclined)
Garlic and Herb
Guacamole

Sweet tooth (dips have me reaching a bit here to keep an even number of groups)

Maple Syrup
Honey
Peanut butter
Nutella
 
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1875 said:
Umami:

Oyster sauce
Kecap Asin

Chutneys

Brinjal
Click to expand...
How could I have missed oyster sauce :banghead:

What is this kecap asin you speak of? Assuming it’s not a autocorrect of manis (which I grateful for you directing me to)
 
Henderson's Relish is a must for umami. Vastly superior to Worcester for a vinegary savoury slap.

Dressings needs blue cheese and ceaser

Teriakyi needs fitting in somewhere... Umami?

Lime Pickle in Chutney

Sambal Oelek in chilli
 
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Two Headed Boy said:
Henderson's Relish is a must for umami. Vastly superior to Worcester for a spicy vinegary savoury slap.

Dressings needs blue cheese and ceaser

Terriakyi needs fitting in somewhere... Umami?

Lime Pickle in Chutney
Click to expand...
See this is the benefit of collective endeavour. First oyster sauce, now teriyaki and ceaser. I will be incorporating all this wisdom once most of the lads have had the chance to see it.

There’s no I in team as they say.


Though if you look hard enough, there’s a ‘me’ :giggle

Ps keen to hear from advocates of other Worcestershire alternatives but I guess that’s mostly a norvern England thing ?
 
If you’re going to list chilli sauces then you can’t omit the original Mexican hot sauce. The one they (Cholula et al) try to emulate.
Valentina. Comes in muy picante or ‘tame’. Get it at Lupe Pintos
 
egb_hibs said:
How could I have missed oyster sauce :banghead:

What is this kecap asin you speak of? Assuming it’s not a autocorrect of manis (which I grateful for you directing me to)
Click to expand...

Indonesian soy sauce. Asin is sour in Indonesian, Manis is sweet.
 
anti-remaster said:
Brown sauce only, Daddies if feeling flush.
Rest of the stuff gives me the willies...
Click to expand...
Patience my good man! The group stages will commence once groups are populated - that is the moment to come our swinging for Daddies :wink:
 
I would like to suggest that olive oil be included as a condiment. It has more qualities in a thimbleful than a barrel load of almost anything else mentioned here. Especially Italian olive oil.
 
1875 said:
Slander.
Click to expand...
Consider this insertion in the pages of Condimentipedia.

'HP was invented by Frederick Gibson Garton in 1884 after recognising that his heavenly creation would be required at Hibs home games for the pies, the club having been founded just a little earlier in 1875. Daddies sauce, invented much later and taking just a tiny share of the modern-day market, came to be known as 'Gunt Sauce', due to it's ugly nature aproximating to the second club in Edinburgh.'
 
Stu said:
Consider this insertion in the pages of Condimentipedia.

Daddies sauce, invented much later and taking just a tiny share of the modern-day market, came to be known as 'Gunt Sauce', due to it's ugly nature aproximating to the second club in Edinburgh.'
Click to expand...
You are a disgrace...
 
Stu said:
Consider this insertion in the pages of Condimentipedia.

'HP was invented by Frederick Gibson Garton in 1884 after recognising that his heavenly creation would be required at Hibs home games for the pies, the club having been founded just a little earlier in 1875. Daddies sauce, invented much later and taking just a tiny share of the modern-day market, came to be known as 'Gunt Sauce', due to it's ugly nature aproximating to the second club in Edinburgh.'
Click to expand...

Dirty bastard.
 
Right, folk are champing at the bit. I’m going to have to get the tournament started. Stand by for chilli sauce since that group is fully populated.
 
Still trying to get kebab shop chili sauce right. Filipo Berrio gold label olive oil is lovely with salt pepper and chili flakes. Or just with a swirl of a decent balsamic

Forgot to say, North Carolina barbeque sauce is nice. Vinegar based, and very tangy
 
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egb_hibs said:
Where should that go? Daughter loves it. Which category do you think?
Click to expand...

It is nearest to mayo I suppose. Dippy things is good. I wallop a dod or two of the best one (Chovi) in my ragu when making pasta.
 
After scrolling the categories and divisions it struck me that there was no mention of any Salsas. A schoolboy error from EGB, shirley not?
 
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