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Forum » What is the best REGIONAL CONDIMENT? Send me your strongest warriors
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Thread: What is the best REGIONAL CONDIMENT? Send me your strongest warriors

post 1619322421 10-14-2020, 07:34 AM
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What is the best REGIONAL CONDIMENT? Send me your strongest warriors

Giardinera is Chicago's contender and I believe it rekts whatever whack ass condiments they use in your state:






Pickled spicy vegetables and peppers - crunchy, acidy, flavorful heat. Like a hot relish on steroids. Good on sandwiches, good on pizza, had some on two tuna melts as a post-workout meal just now and it was flames.
Smooth Seas don't make Strong Sailors. Keep your head up.

MrWhiskey24 for jolly cooperation (PS)
post 1619322671 10-14-2020, 07:39 AM
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Chimichurri. Healthy, easy to make and delicious.
I probably banged your mom.

Eat the whole animal like a real man.
post 1619323381 10-14-2020, 07:49 AM
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zhug, with all of the cilantro and cardamon



My state, though? IDK, I think they add pepper to make things spicy :/
Train hard, train smart, have fun!

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post 1619323481 10-14-2020, 07:51 AM
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Or


post 1619323751 10-14-2020, 07:54 AM
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post 1619324891 10-14-2020, 08:12 AM
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Originally Posted By Kev1972⏩
As a Maryland crab brah I came in to post this. Leaving satisfied.
.:MiscMarioBrahs:.
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post 1619326051 10-14-2020, 08:31 AM
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Southern CHOW CHOW hnnnnng!

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post 1619326511 10-14-2020, 08:36 AM
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Originally Posted By charity4thepoor⏩
Southern CHOW CHOW hnnnnng!

I approve.

If you find Hot Butch's Chow Chow just buy it.
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post 1619329021 10-14-2020, 09:06 AM
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Originally Posted By Kev1972⏩
Originally Posted By AvengeMe⏩
As a Maryland crab brah I came in to post this. Leaving satisfied.
Have never used Old Bay for anything except making Peel & Eat shrimp, crabs or Red Lobster Cheddar Bay biscuits. Can't imagine shrimp without it but wtf else can you do with it?
Smooth Seas don't make Strong Sailors. Keep your head up.

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post 1619329981 10-14-2020, 09:19 AM
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Originally Posted By MrBourbon⏩
Have never used Old Bay for anything except making Peel & Eat shrimp, crabs or Red Lobster Cheddar Bay biscuits. Can't imagine shrimp without it but wtf else can you do with it?
Fukin embarrasing...

Old bay wings are hngggg, fish, fries, soup, vegetables, everything god damnit.
post 1619330061 10-14-2020, 09:19 AM
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Originally Posted By MrBourbon⏩
Have never used Old Bay for anything except making Peel & Eat shrimp, crabs or Red Lobster Cheddar Bay biscuits. Can't imagine shrimp without it but wtf else can you do with it?
Yer suppose to put old bay on everything boyo.
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post 1619330381 10-14-2020, 09:25 AM
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Originally Posted By KyleDubass⏩
that giardinera looks like a one-way ticket to flavortown.
It's fukken outstanding. Crunch acid and spicy makes just about everything better. Amazon sells one - the hot isn't that hot so unless you're really lightweight I'd skip the medium all together.
Originally Posted By ko300zx⏩
Fukin embarrasing...

Old bay wings are hngggg, fish, fries, soup, vegetables, everything god damnit.
Give yer balls a tug. Would try old bay fries and wings tho.
Originally Posted By charity4thepoor⏩
Yer suppose to put old bay on everything boyo.
New Englanders are the ultimate homers, smh.
Smooth Seas don't make Strong Sailors. Keep your head up.

MrWhiskey24 for jolly cooperation (PS)
post 1619339701 10-14-2020, 11:06 AM
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It’s not “American regional” but I use Shug on almost everything lol.

It’s an Yemenite/Israeli hot condiment that’s basically blended peppers into a paste.

There’s a red and green version but I prefer green.



You can but it at kosher/ middle eastern markets or specialty store, but it’s really easy to make in a food processor.

Ingredients
10 whole jalapeño peppers
2 cups chopped cilantro, or one bunch
2 cups chopped parsley, or one bunch
8 cloves garlic
1 tsp salt, or more to taste
6 cardamom pods, or heaping 1/4 tsp cardamom powder
1/2 tsp caraway seeds, optional
1/4 tsp cumin
Pinch black pepper
2 tbsp extra virgin olive oil, or more as needed
post 1619341651 10-14-2020, 11:27 AM
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Originally Posted By MrBourbon⏩
Have never used Old Bay for anything except making Peel & Eat shrimp, crabs or Red Lobster Cheddar Bay biscuits. Can't imagine shrimp without it but wtf else can you do with it?
I use it on scallops and mahi fried in coconut oil with a little jerk seasoning mixed in.
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post 1619342671 10-14-2020, 11:38 AM
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The Weber's mustard miscer nailed it. Along with Chiavetta's marinade and Frank's Red Hot.
Here's to swimmin' with bow-legged women.
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