Thursday Thirteen #13: 13 Condiments

Merriam Webster defines a condiment as: something used to enhance the flavor of food; especially: a pungent seasoning.


1. ketchup: probably the most popular, in the US, and was even proposed as a vegetable in school lunches by the Reagan administration (it wasn't implemented, thank goodness, but see #9 below).

2. mayonnaise: Hellman's, or our southern brand Duke's NOT Miracle Whip (it's a miracle they can even call it mayonnaise, in my opinion).

3. mustard: Grey Poupon aside, for this Long Island girl, the best has always been Nathan's, on a foot-long dog, by the beach.

4. jam: Not jelly. I prefer my bread without the rips, thank you. And grape's the best, with black raspberry a very close second.

5. mint jelly: Don't we all have that small jar of it on the refrigerator door, left over from that leg of lamb we made one spring?!

6. relish: Not a favorite, but adds some kick to potato salad.

7. sauerkraut: Hated by my husband, and ruins a perfectly good Nathan's dog, in my opinion.

8. syrup: Maple's best, but don't you love going to IHOP and trying the other kinds?

9. salsa: The USDA "has decreed that school lunch programs can use salsa -- a spicy sauce usually made with tomatoes, peppers and onions -- in crafting a nutritionally balanced menu."

10. wasabi: A must for sushi, and sinus-clearing--number one in the pungent category!

11. soy sauce: An Asian food staple; so glad they've come out with the reduced sodium version.

12. barbecue sauce: Too many versions of this to list, the best are definitely pungent!

13. hot sauce: Ditto on too many versions and pungency, and what would Cajun, Mexican and Spanish food be without it?

Have a spicy day and weekend, and Happy TT!

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