French’s is asking for consumers’ best mustard-related love story. Um. Yeah.

I’m planning on bottling some of my home made condiments (semi solid) and have been looking for different ways to seal my taps (glass jars with aluminum lids) to prolong shelf-life and to be sure the containers...

I refrigerate ALL of my condiments. Now I’m looking for a special condiment refrigerator with narrow pull out racks like those cabinet pantries that are only one bottle wide. I need one with six or seven slide out racks to...

T&T carries some products from Indonesia but does not carry any Conimex products. They do have a 1 litre bottle Ketjap Manis for $5.77 but not the Conimex brand. Kitfo’s suggestion for the “Holland Store” is...

by some bean sprouts and a squeeze of lime into my bowl. Then, following their lead, I squeezed some of the smelly, sticky, and fiery looking condiments from the bottles and dug in my spoon. Suddenly it happened, I entered the...

Look on most American kitchen tables, and there’s a 99.999% probability that you’ll probably find salt and black pepper, the yin and yang of Western condiments. Me, I’m getting bored. Now, instead of always using...

Smokra goes with everything.

I’m looking for a local store that sells bottles of Lizano salsa, the ubiquitous green condiment from Costa Rica. I just finished the last of the bottle I brought back 2 years ago, and am dying for some more. Amazon gourmet...

somewhere there is a site that sells bulk packages of individual condiments — it’s where I bought my tabasco in plastic paks rather than the bottles. does anyone know what I am talking about, I have lost the link....

There are a few Brazilian markets near me that have the prettiest bottles filled with tiny peppers, corn and other items. Like this: http://www.fiery-foods.com/images/brazil_341_10.jpg...

Pickles and mustard, I don’t think I’ve ever thrown out. Taco sauce, or bottled salsa, you should be okay until you see mold growing on the top.

Would it make a difference restaurant liability-wise whether the outside condiment was bought at a regular store? Example: How on earth could a restaurant be liable if I brought in a bottle of Tabasco?

Discussing Zankou’s famous and now even precious garlic paste makes me think of other places that have a sauce or a condiment that draws me to the restaurant. So far I can think of a few: The piquant spicy red hot sauce...

many jars and bottles and tubs of condiments are hogging the refrigerator space, not to mention how old (and sometimes “out-of-code” as my hubby likes to say) most of them are. It drives my husband crazy when he can’t find room...

My nutty wife threw out all our “best if used by” condiments yesterday (some were only a few weeks past due). I mean mustard, soy sauce, etc... It was my impression that these were good “forever”, or at...