There have been exclusionary forces at work, perhaps leading to crappy posts, we care not, we ask no questions, we assign no blame. These forces unquestioned by us have perhaps reduced the dialog here at Three Bulls to unsubstantive and flippant remarks concerning items of “enormous size” known as “wangs” and various other sundries. Today I would like to tell you about my dream. It is a vast and important dream and it concerns all our futures together on the oil platform. On this oil platform, in addition to the world’s supply of Take 5 bars, there will be an unimaginable additonal thing. This thing will be filled with various delights that are as important to 3B as life itself. Yes, I am talking about a refrigerator so filled with condiments that hangers on will be forced to apply for condiment cards so that when they check out various mustards, their name will be on file and they’ll have to use one of those slidey ladders to obtain their mustard that they identified in the fricking card catalog!
What I need is your help in deciding what to get for the condiment library. Remember, our library takes all kinds, so even though some consider mayonnaise a satanic object, not amount of picketing outside will keep us from stocking this item.
Please include name of item, manufacturer, why it is good and what it tastes like.
On my list so far:
1. Sriracha. Rooster brand, natch! Spicy chili sauce with a little garlic and sugar, piquant central.
2. Sambal Oelek, also Rooster brand, nice chili paste.
A. Spicy honey mustard, Honeycup or Ingelhoffer.
B. Grey Poupon.
C. Coarse/stone ground dijon.
D. Gulden’s Spicy Brown.
E. Plochman’s Yellow.
F. Mama Raps Garlic Mustard. You need this one for your real fridge. Trust me.
6. Zeisner Curry Ketchup.
7. Roasted chilli paste/Nahm Prik Pow
From Kasma’s favorite brands (a how to for Thai cooking) ” Often labeled as “chilli paste in soya bean oil.”
Preferred brand is Pantainorasingh in 8 oz. and 16 oz. jars. Mae Ploy brand is also good.”
8. Soy sauces
A. Kikkoman regular and light for Japanese style.
B. Chinese Light and Dark.
C. Kecap Manis
9. Oyster Sauce.
10. Thai Sweet Chilli Sauce.
11. Hoisin sauce.
12. Fish sauce (both “pricy” and dark kinds).
13. BBQ sauces- here’s where I need help.
A. Montgomery Inn “Ribs King” Sauce
B. Maull’s (which kinds?)
14. Franks Hot Sauce (it will go in the non-fridge portion of the area)
16. Horseradish, both creamy and regular.
Come on people, what else goes in there, we need help on the local favorites. There is no such thing as redundancy with condiments, so if we need different brands, say so. Once we are on that oil platform, that’s it. We need that thing stocked!