I just don't understand dunking a cheeseburger.

So my wife loves this sauce. She refuses to use any other teriyaki sauce. We use to buy it locally, and then exclusively on Amazon as it became hard to find. Fast forward to a few days ago and it now shows up as unavailable. I, then emailed the company only to find out that the product has been discontinued. I asked if we could get the recipe since they are no longer going to make it but they said that was proprietary. I'm taking an L in every which way at this point. I then tried to look up Annie Chun herself on Google and Linkedin to no avail. Does anyone hear on Reddit know her or can help me contact her. I think if I can explain the situation to her she would be able to either help us make a version at home or she could suggest a suitable item that's currently on the market from another manufacturer. I know its a long shot, but I'm willing to try.

To this day, of all the sweet chili sauce I had, the packs of sauce McDonald's had for a bit in the 2010s and again for a BTS collab is my absolute favorite. It has a distinctive spice that hits differently. Does anyone know a brand of sauce i should try out?

Was thinking of chili oil in one, but would love to hear some ideas!!

This is the best chipotle sauce I’ve purchased at a store so far. Costco has a pack of two that are decent. Anyone have any chipotle sauce recommendations? Or honey mustard? I fucking love condiments, so any suggestions i-are welcome.

I recently rediscovered piccalilli after not having it since I was a teenager. It is absolutely amazing in cold cuts and cheese sandwiches. If you've never had it is a relish made with pickled vegetables and mustard.

I bought a commercial brand but it's easy to make apparently.

https://preview.redd.it/flhei7mqllae1.jpg?width=640&format=pjpg&auto=webp&s=94c123fb1b80a1725db28be54c7951323ddf6550

I routinely make simple pickled red onions, jalapeños, basic red and green salsa’s and a ranch dip for the door of my fridge. I want to try sofrito. What are your go to homemade or store bought condiments that are out of the norm?

Can it be I dont want it to Be nasty Milke :)

McDonalds Sweet and Sour sauce was the first love of my life. As a child, walking through those golden arches, my feet ran as fast as they could to an endless supply of sweet and sour sauce from a pump. Those were the good ol days, when it cost nothing extra, to indulge in the sweetness and sourness of the sauce. My love for this sauce is so deep, that there need not be a vessel for me to consume it. I purchase extra sweet and sour sauce, just so I can eat some whenever the craving arises... which is at least once a week.

From free 99, to $0.39 in Canada. What has this country and economy come to. Why must my pockets suffer, for the delicious taste of this sauce. Lets bring back free sweet and sour sauce FOR ALL. Viva la resistance... my fellow sauce connoisseurs... now is our time to join together and rise. For our economies across the globe are suffering, and this my friends, is the first stand we can take together. To unite the world, in the sweet and the sour. If we can do this... we can achieve world peace.

P.s. Don't get me started on Nestea - we lost that battle, but the sweet and sour sauce shall not be defeated as easily.

My family is doing a food themed white elephant for Christmas. It needs to be shelf stable stuff.

I was thinking of making a gift basket of different condiments.

What would you put in the basket?

So it’s my first time attempting to make homemade mayonnaise. I used two duck eggs, dry mustard, pinch of salt and olive oil. It’s not getting thick. It’s still runny. Any suggestions?

What are yalls thoughts? I'd also take advice on best 1000 Island as they usually are close enough on a sandwich for me.

I've tried to make my before it and never quite hits appropriately

I received 2 bags of what looks like breaded tofu pieces. I've tried frying them, baking, broiling, and saucing these indestructible pieces but they remain hard as rock. Finally I rinsed the coating and boiled it which makes them soft but flavorless. Would adding chicken bouillon to the water add flavor or should I donate this as cement bricks?

Hi everyone! I'm doing a study on demographical food preferences for a short documentary film I'm creating, and I really need as much help as possible to get as many diverse statistics as possible. I created a six-question google form asking questions about yourself (age, sex, race, etc.) and your opinion on mayonnaise from 1 - 5 (hate to love). Please fill out this form; I will be eternally grateful. https://forms.gle/y3yvVwoh3jAYQkf96

Love the stuff but would love to find a version with less preservatives/ more flavor. Any suggestions?

Famous Dave's "devil spit" sliced pickles are the hottest I've seen commercially available on store shelves in North East Wisconsin. These things are so good sometimes I drink the juice when the jars gone. 😁

Should I finish it or leave it, it's 10 months old