deputychairman answered your question
Apr. 7th, 2017 02:07 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
dragonlady7via http://ift.tt/2nSqmVj:
deputychairman
answered your question
“Tonight’s question, over dinner, was brother-in-law wondering what…”
You’re right about the UK that sauce might be on the table in a cafe/restaurant, but not at home where it’s just salt and pepper.
I mean. Maybe if someone was a huge enthusiast. Maybe. But I don’t think I ever saw the stuff during the year I lived in the UK, except among the caddies of unfamiliar condiments on the tables in pubs.
danceswchopstck [replies probably don’t work because answers are enabled] No condiments live on my table. Supplements and piles of mail live there. ☺
Oh there’s all kinds of crap and detritus that live on my table, I won’t lie.
seramarias Salt and pepper mill, ketchup (my husband), balsamic vinegar most of the summer.
oh balsamic vinegar’s a good one!
awisekraken In our apartment it would usually be an empty teapot from that morning. :) Husband hates Tabasco, probably because of MREs, and much prefers Cholula now. It’s a little difficult to find outside of SoCal, but possible.
You can get Cholula in NY State! I first encountered it when I was at university in Rochester, on the tables in bars, actually! but now it’s in grocery stores, but just the big ones. I think it’s okay but not really different from tabasco? A little lighter maybe, less sour.
On the farm there often is a thermos of coffee sitting on the table all day. They don’t have a coffee pot! My sister is the type of person who hand-grinds the beans in a little hand-grinder, and makes the coffee in a French press and then pours it into a thermos to stay hot all day, which is quaint but labor-intensive. It was a big innovation for her to start buying pre-ground coffee for the slaughter day crews instead of hand-grinding half a pound of coffee on the night before chicken processing days. (There’s an industrial two-pot Bunn-O-Matic out in the barn that I salvaged from work, because I’m not making fifteen fucking French Press pots of coffee at six in the morning while they’re loading chickens into crates.)
tolrais reblogged your post and added:
At home, ketchup and bbq sauce, but if mayonnaise is an option I will put that on my chips especially garlic mayo. My dad uses salad cream or French mustard vinaigrette stuff cause he’s a weirdo. Brown sauce only tends to be used in bacon/sausage butties but I know a guy who puts it on chips and got Judged for it by half the table. Salt and pepper are usually fairly standard and then vinegar for fish and chips. Although my boyfriend put vinegar and salt on chicken nuggets the other day and I was low key disgusted. (By chips I mean fries of course)
(this was tagged northern England formerly Yorkshire! that is my favorite accent by the way! at my ex-girlfriend’s wedding I was sat across from a lovely woman whose father was from Yorkshire and she did great impressions of him the whole evening. His advice for her before her first job interview was, for some reason, “Doon’t meention gays!”, and in her impersonation the word “gays” was about fifteen seconds long and the vowel was kind of a weird narrow e sound, it was hilarious. I guess he was worried that her liberal viewpoints would not get her hired.)
And I had someone privately message me, but wanting to leave it anonymous, that their preferred condiment was something Bulgarian that’s called Sharena Sol (Colorful Salt) that sounds fucking amazing. (Guess the Bulgarian community online is small, so it’d be pretty personally-identifiable to discuss it with name attached. I am astonished and enchanted by the concept of getting doxxed by cuisine.) But it sounds like the stuff’s not widely available, which is a shame because it sound fucking awesome.
I dunno, I just wanted a conversation about something fascinating, and this has done the trick. Thanks for playing, y’all, and I’d love to hear more if anyone else wants to chime in with what condiments live on their table in their part of the world.
deputychairman
answered your question
“Tonight’s question, over dinner, was brother-in-law wondering what…”
You’re right about the UK that sauce might be on the table in a cafe/restaurant, but not at home where it’s just salt and pepper.
I mean. Maybe if someone was a huge enthusiast. Maybe. But I don’t think I ever saw the stuff during the year I lived in the UK, except among the caddies of unfamiliar condiments on the tables in pubs.
danceswchopstck [replies probably don’t work because answers are enabled] No condiments live on my table. Supplements and piles of mail live there. ☺
Oh there’s all kinds of crap and detritus that live on my table, I won’t lie.
seramarias Salt and pepper mill, ketchup (my husband), balsamic vinegar most of the summer.
oh balsamic vinegar’s a good one!
awisekraken In our apartment it would usually be an empty teapot from that morning. :) Husband hates Tabasco, probably because of MREs, and much prefers Cholula now. It’s a little difficult to find outside of SoCal, but possible.
You can get Cholula in NY State! I first encountered it when I was at university in Rochester, on the tables in bars, actually! but now it’s in grocery stores, but just the big ones. I think it’s okay but not really different from tabasco? A little lighter maybe, less sour.
On the farm there often is a thermos of coffee sitting on the table all day. They don’t have a coffee pot! My sister is the type of person who hand-grinds the beans in a little hand-grinder, and makes the coffee in a French press and then pours it into a thermos to stay hot all day, which is quaint but labor-intensive. It was a big innovation for her to start buying pre-ground coffee for the slaughter day crews instead of hand-grinding half a pound of coffee on the night before chicken processing days. (There’s an industrial two-pot Bunn-O-Matic out in the barn that I salvaged from work, because I’m not making fifteen fucking French Press pots of coffee at six in the morning while they’re loading chickens into crates.)
tolrais reblogged your post and added:
At home, ketchup and bbq sauce, but if mayonnaise is an option I will put that on my chips especially garlic mayo. My dad uses salad cream or French mustard vinaigrette stuff cause he’s a weirdo. Brown sauce only tends to be used in bacon/sausage butties but I know a guy who puts it on chips and got Judged for it by half the table. Salt and pepper are usually fairly standard and then vinegar for fish and chips. Although my boyfriend put vinegar and salt on chicken nuggets the other day and I was low key disgusted. (By chips I mean fries of course)
(this was tagged northern England formerly Yorkshire! that is my favorite accent by the way! at my ex-girlfriend’s wedding I was sat across from a lovely woman whose father was from Yorkshire and she did great impressions of him the whole evening. His advice for her before her first job interview was, for some reason, “Doon’t meention gays!”, and in her impersonation the word “gays” was about fifteen seconds long and the vowel was kind of a weird narrow e sound, it was hilarious. I guess he was worried that her liberal viewpoints would not get her hired.)
And I had someone privately message me, but wanting to leave it anonymous, that their preferred condiment was something Bulgarian that’s called Sharena Sol (Colorful Salt) that sounds fucking amazing. (Guess the Bulgarian community online is small, so it’d be pretty personally-identifiable to discuss it with name attached. I am astonished and enchanted by the concept of getting doxxed by cuisine.) But it sounds like the stuff’s not widely available, which is a shame because it sound fucking awesome.
I dunno, I just wanted a conversation about something fascinating, and this has done the trick. Thanks for playing, y’all, and I’d love to hear more if anyone else wants to chime in with what condiments live on their table in their part of the world.
