The Official Condiments thread

[Linderbee]

Originally Posted by krepitch

They stopped making that?

I did some googling, and apparently it is still made, but I have a heck of a time finding it....maybe the stupid stores around me don't carry it? It's kinda expensive, and I live in a lower-income area...

[Pariah]

Originally Posted by Ryanwb

You give me false BIM, -50 ASFN points

Oh, crap. Did you change it?

[Linderbee]

Originally Posted by Ryanwb

You give me false BIM, -50 ASFN points

If he was going to BIM you, it should have been for "their"...

BIM: They're...

[DKCards]

The Ultimate Hot Dog

All Beef Hot Dog
Zatarain’s Creole Seasoning
Refried Beans
Diced Tomatoes
Diced Onions
Diced Jalapenos
Sliced Avocado
Shredded Monterey Jack Cheese


PS… Zatarain’s Creole seasoning on anything you grill is great. (Except pork, it is too salty for that)

[jenna2891]

that's too much for a hotdog. a good hotdog stands on its own.

[Donald]

Originally Posted by NEZCardsfan

How do you cook your steak??

I put a little bit of Lemon or Garlic Pepper on the outside....fire the grill up to high and let a flame go....then sear the outsides of the steak. Char on the outside....mooing on the inside.

I'm so horny...horny for food.

Diamond cut the outside, do not marinade. Salt and pepper the outside and rub it in. Sometimes rub some butter on the outside too. Use a south dakota steak and chop rub on at the last. Cook over medium heat on middle rack for longer than most (keep its juices in and keep it tender). Only flip once each side.

Then I fire it up high and drop it to the bottom rack to finalize the outside and get the edges a bit of char.

Serve medium to med-rare (I like it more red than my wife).

I prefer porterhouse steaks.

[jenna2891]

Originally Posted by D-Dogg

Diamond cut the outside, do not marinade. Salt and pepper the outside and rub it in. Sometimes rub some butter on the outside too. Use a south dakota steak and chop rub on at the last. Cook over medium heat on middle rack for longer than most (keep its juices in and keep it tender). Only flip once each side.

Then I fire it up high and drop it to the bottom rack to finalize the outside and get the edges a bit of char.

Serve medium to med-rare (I like it more red than my wife).

I prefer porterhouse steaks.

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[Donald]

Originally Posted by jenna2891

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[jenna2891]

Originally Posted by D-Dogg

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:golfclap:

[Jersey Girl]

Originally Posted by Ryanwb

I hate bastards that put ketchup and tabassco in their hashbrowns. Their not french fries fools!

Shut it uppie, Ryan! There is nothing wrong with ketcup on hashbrowns and/or scrambled eggs. Yum!

[thirty-two]

Originally Posted by Jersey Girl

Shut it uppie, Ryan! There is nothing wrong with ketcup on hashbrowns and/or scrambled eggs. Yum!

hells yeah!!!

[krepitch]

Originally Posted by Ryanwb

I hate bastards that put ketchup and tabassco in their hashbrowns. Their not french fries fools!

What are your thoughts on Potatoes O'Brien?

[Ryanwb]

Originally Posted by krepitch

What are your thoughts on Potatoes O'Brien?

I like them, but you still can't put outside stuff on them outside of salt and peppa

[Mulli]

Is lime juice a condiment? As in squeezing lime juice on a taco?

[dreamcastrocks]

Originally Posted by Mulli808

Is lime juice a condiment? As in squeezing lime juice on a taco?

Good question, and kudos for bumping such a cool thread.


I am going to say yes.