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garlic salt and butter go together
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Iām trying to curb my āsoy sauce + Wasabiā condiment when eating sushi and just let the sush be.
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I love horseradish! We have a dish in Sweden that I occasionally make called Kƶttkorv (meat sausage) with potatoes and a bechamel with horseradish. The main thing here is the sauce and it should be loaded with so much horseradish that it stings your nostrils. 
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Horseradish loses itās natural flavor if you dilute it too much. I think beyond the burning sensation it adds a not unpleasant sour, or bitterness that compliments a salted, herb or cream taste nicely. Glad you agree!
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Salsa Roja from the Baja Fresh chain is my hands down favorite condiment. Nothing compares, can drink it like water. No BF where I live though, so I have to be strong and carry on.
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I will not be bound to a containment thread
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Harolds w/ the best & most murderous logo for the win! I lived in Chicago for 5 yrs but got sucked into the brunch scene and girl & the goat vs Harolds, regrets. Also realized giardiniera can only be found in Chicago, weāve ruined it in Portland. Have you had Old Jerusalem in Old town? Hands down the best Toum in the world made by old Israeli grandmas, impossible to make unless you are grandma.
Which brings me to the best condiment in the world - Toum - itās like garlic magic best with fresh pita
Hated mayo as a kid and started eating it as an adult, but when i started making roasted beet mayo I had an existential crisis when I realized mayo is just oil emulsified with egg. Youāre eating fluffy oil.
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What theā¦!!! 
Someone decided (I think it was Michelle Obama tbh) itās a thing that should be put on pizza hereā¦ā¦
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Oh my! 
I think about Pebre Salsa sometimes but I havent made it in a long time. There was a french deli in Stockholm that started in the late 60s but sadly closed 3 years ago. It was ultrafrench but for some reason they sold pebre from a very secret recipe that was sooo good. Not that far from that place there is a hotdog stand that also been there since probably the 60s which is very german but they also have a secret recipe pebre. Very strange.
Man weāre on the same level. Love the Sambal too. One thing that was a bummer in Prague was their horseradish was really mild. I ate at several spots, and all of it was so mild that your nose didnāt notice. I need that shit to curb stomp me when I eat it. Love it with medium rare Ribeye steak too.
Went to a Thai spot in Prague, as locals we asked raved about it. We ordered our food and asked if they could make it extra spicy. The waitress looked at us with a confused look as if no one had ever made that request before. After a brief couple of seconds she said no problem and walked off. When she came back she put a bottle of Sriracha on the tableā¦ Iām sure thereās some spicy food joints there, but as much as I looked around, couldnāt find one. Like that in Lithuania too, although their Circle Kās blew my freaking mind with how clean it was along with the quality of their deli. Thought my friend was making a joke about stopping to get a hot dog when explaining what the travel plans were. One of the best, non Sonoran, hot dogs Iād ever had.
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how was the conversion rate during your stay? hot dogs cost more or less on this continent?
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Omg I forgot gochujang. I think thatās actually my favorite, especially the kind thatās mixed with vinegar and it comes in a squeeze bottle.
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