Why not?
condiment
[kon-duh-muh nt]
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noun
1.
something used to give a special flavor to food, as mustard, ketchup, salt, or spices.
LOL. I just think of it as anything that adds flavor. But when I count “dozens” of condiments it is mostly jars and bottles 
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Anyone got a preferred brand for gochujang?
My method for choosing this brand - I went to Galleria market and asked an older Korean lady in the aisle which one I should buy. She picked this one for me.
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Can someone suggest a bottled Asian sweet/sour sauce in the style of CfA Polynesian sauce?
I’ve never had that but would it be like this?
" Mae ploy - sweet chili sauce 10 fl. oz.for dipping is delicious with grilled chicken and deep fried foods. The taste is mildly spicy and sweet. It’s pinkish-red color and confetti-like specks of chili flakes make it a visually appealing condiment.
[
Amazon.com : Mae Ploy - Sweet Chili Sauce 10 Fl. Oz. : Chile …
](Amazon.com)
I love white wine worcestershire but apparently am the only one. Cant find it anywhere. Anyone have a source?
Here ya go:
yes, something like that.
Currently unavailable. But thanks for trying.
Maggi - Makes Shit Good #msg
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I bet you can find it at almost any Asian market. I have.
Evidently Whole Foods has quite a deep selection of sweet/sour sauces. I was looking for something higher quality than the Mae Ploy I grew up with so I ended up with this Grama’s sauce. Pretty good but needs some spice so I cut it with chili crisp.
Condiments really take this frozen meal to the next level:
TJ Thai chicken stix with sweet and sour cocaine
Costco Ajinomoto yakitori fried rice cut w/chili crisp
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Does anyone use something other than tartar sauce for fish sticks?
I do use that stuff in addition to tartar but not a replacement for. Some southern you-buy-we-fry type joints I frequent only offer Red Rooster…I always find myself craving tartar too.
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You want a creamy replacement? Why not just use tartar sauce?