To sauce or not to sauce?

MandyPandy87 · September 2016

I'm not a huge condiment person (although I never say no to ranch and pizza) but I'm quite guilty of always putting extra salt on things. There's very few things I don't like to add salt to, I get it from my mom. My FI gets annoyed by it sometimes, less because he thinks it's insulting and more because he wants me to be healthy.

However, HE is quite the sauce hoarder. No matter what takeout/delivery we get, if it comes with a sauce, we have to keep it. Even if he doesn't end up using it, it's a sin to throwaway until it's gone bad. He basically likes to eat the sauce as a snack, so he'll pull out a tortilla or just a spoon and will literally eat the sauce. It's so gross to me, but it makes him happy so what can ya do.

DrillSergeantCat · September 2016

TrixieJess said:
This makes me laugh, is it an Americanism?

I didn't think it was but I guess it is. It's a type of cheese that Roquefort, Gorgonzola, and Stilton fall under. We've made it into a nasty, chunky salad dressing though.

short+sassy · September 2016

Do you mean the spelling? I'm not sure if it is just in the U.S., but that type of cheese (Roquefort) can be spelled either "blue" or "bleu". Though I usually see it spelled "bleu". I think in France, where it comes from, it is spelled "bleu".

Come to think of it, if I would have added the word "dressing" to the end of that phrase which is actually what I meant, I would have spelled it "blue". The cheese itself is often spelled "bleu", the dressing is usually "blue".

There is a local burger chain that sells a "Black and Bleu" burger. It is a blackened burger patty with bleu cheese crumbles. Yum!

lyndausvi · September 2016

short+sassy said:

Do you mean the spelling? I'm not sure if it is just in the U.S., but that type of cheese (Roquefort) can be spelled either "blue" or "bleu". Though I usually see it spelled "bleu". I think in France, where it comes from, it is spelled "bleu".
Come to think of it, if I would have added the word "dressing" to the end of that phrase which is actually what I meant, I would have spelled it "blue". The cheese itself is often spelled "bleu", the dressing is usually "blue".
There is a local burger chain that sells a "Black and Bleu" burger. It is a blackened burger patty with bleu cheese crumbles. Yum!

been there. That burger is pretty darn tasty.

TrixieJess · September 2016

short+sassy said:

Do you mean the spelling? I'm not sure if it is just in the U.S., but that type of cheese (Roquefort) can be spelled either "blue" or "bleu". Though I usually see it spelled "bleu". I think in France, where it comes from, it is spelled "bleu".
Come to think of it, if I would have added the word "dressing" to the end of that phrase which is actually what I meant, I would have spelled it "blue". The cheese itself is often spelled "bleu", the dressing is usually "blue".
There is a local burger chain that sells a "Black and Bleu" burger. It is a blackened burger patty with bleu cheese crumbles. Yum!

I think because up here we have French and English on everything so it would be Blue cheese or Fromage bleu, not some Franglais amalgam. We just call Roquefort, Roquefort or Stilton, Stilton. I love me some white Stilton though!

short+sassy · September 2016

TrixieJess said:

short+sassy said:

Do you mean the spelling? I'm not sure if it is just in the U.S., but that type of cheese (Roquefort) can be spelled either "blue" or "bleu". Though I usually see it spelled "bleu". I think in France, where it comes from, it is spelled "bleu".
Come to think of it, if I would have added the word "dressing" to the end of that phrase which is actually what I meant, I would have spelled it "blue". The cheese itself is often spelled "bleu", the dressing is usually "blue".
There is a local burger chain that sells a "Black and Bleu" burger. It is a blackened burger patty with bleu cheese crumbles. Yum!

I think because up here we have French and English on everything so it would be Blue cheese or Fromage bleu, not some Franglais amalgam. We just call Roquefort, Roquefort or Stilton, Stilton. I love me some white Stilton though!

Oh, gotcha! Yeah, if the spelling used is "bleu", it is a Franglais amalgam. The only place I could maybe see the whole phrase being spelled out in French is in a fancy French restaurant.

Packaging will describe the cheese as Roquefort or Stilton for whatever is appropriate but, colloquially, you will rarely hear either one of those terms. At least for the areas I have lived in.

No matter what people call it, I also love that sharp tangy goodness!

6fsn · September 2016

The bar I worked in in college had the best bacon blue burgers. They hand formed the patty around a pile of blue cheese then they topped it with bacon And blue cheese dressing. Mmmmmmm now I want to visit school for that, a bagel and a gyro.

levioosa · September 2016

TrixieJess said:

levioosa said:

Sauce is great, but I use it sparingly unless it comes along with a recipe. I can't get enough ketchup for fries, but that's about it. I also don't add salt unless I've tasted the food. My dad reaches right for the salt shaker before he takes a single bite. It honestly does offend me sometimes, on days I go over and cook a meal for my parents. I made a fucking delicious meal, and you're ruining it. Plus your hypertension doesn't thank you for taking my great dish and coating it in 3x your daily sodium requirement for the day.

Edit: Oh, and hell no to A1/steaksauces. They ruin a great steak. I used to work at a steakhouse, and I judged the hell out of people who would get a filet, cook it well done, and then slather it in A1. No. Just, no.

HP sauce is the best but I'm not sure if you can get it in the States. I use it on my eggs since I don't like ketchup.

I love condiments but I always taste everything first.

I used to love HP sauce when I lived in London. It's a little harder to find here though.

thisismynickname2 · September 2016

levioosa said:

TrixieJess said:

levioosa said:

Sauce is great, but I use it sparingly unless it comes along with a recipe. I can't get enough ketchup for fries, but that's about it. I also don't add salt unless I've tasted the food. My dad reaches right for the salt shaker before he takes a single bite. It honestly does offend me sometimes, on days I go over and cook a meal for my parents. I made a fucking delicious meal, and you're ruining it. Plus your hypertension doesn't thank you for taking my great dish and coating it in 3x your daily sodium requirement for the day.

Edit: Oh, and hell no to A1/steaksauces. They ruin a great steak. I used to work at a steakhouse, and I judged the hell out of people who would get a filet, cook it well done, and then slather it in A1. No. Just, no.

HP sauce is the best but I'm not sure if you can get it in the States. I use it on my eggs since I don't like ketchup.

I love condiments but I always taste everything first.

I used to love HP sauce when I lived in London. It's a little harder to find here though.

DH is OBSESSED with HP sauce. Ob--sessed. You can find it in any grocery store that has a foreign food aisle, like Mariano's.

I actually stopped eating ketchup with my fries. Ketchup is just kind of bland and fries are so good!

I do get surprised when DH puts sauce on his food (hot sauce, ketchup, or HP being most common) without trying it first, or putting extra salt and pepper on restaurant dishes without trying them first. Especially the restaurant dishes- don't you trust that the chef knows what they're doing with flavor?

short+sassy · September 2016

I had to google HP sauce. I have never heard of it. But now I'm intrigued! It is readily available on Amazon, even with Prime.

TrixieJess · September 2016

levioosa said:

TrixieJess said:

levioosa said:

Sauce is great, but I use it sparingly unless it comes along with a recipe. I can't get enough ketchup for fries, but that's about it. I also don't add salt unless I've tasted the food. My dad reaches right for the salt shaker before he takes a single bite. It honestly does offend me sometimes, on days I go over and cook a meal for my parents. I made a fucking delicious meal, and you're ruining it. Plus your hypertension doesn't thank you for taking my great dish and coating it in 3x your daily sodium requirement for the day.

Edit: Oh, and hell no to A1/steaksauces. They ruin a great steak. I used to work at a steakhouse, and I judged the hell out of people who would get a filet, cook it well done, and then slather it in A1. No. Just, no.

HP sauce is the best but I'm not sure if you can get it in the States. I use it on my eggs since I don't like ketchup.

I love condiments but I always taste everything first.

I used to love HP sauce when I lived in London. It's a little harder to find here though.

Tell me about it, I have to smuggle it across the border when I'm travelling. No offense but A1 is gross. It's like water.

monkeysip · September 2016

It really just depends on what it is.

If I'm eating Tacos, burgers, or sandwiches, they're absolutely slathered in sauce.

But I don't just eat sauce with a lot of things. Like, I eat fries by themselves. Unless they're really crappy fries that I have to mask with the taste of ketchup.

And totally agree that steak SHOULDN'T need A1 sauce. A1 is for if you ruin a steak and need something to choke it down. Then again, I don't understand people who cook a steak well done anyway. Totally ruins the flavor. If you're going to cook it well done, you might as well cover it with A1 too.

DrillSergeantCat · September 2016

Y'all talking about fries has me thinking about Smashfries from Smashburger. They're shoestring fries that are tossed in olive oil, rosemary, and garlic. YUMMMM!

SaintPaulGal · September 2016

DrillSergeantCat said:

Y'all talking about fries has me thinking about Smashfries from Smashburger. They're shoestring fries that are tossed in olive oil, rosemary, and garlic. YUMMMM!

Smashfries are lovely, but I never get them because I can't turn down the opportunity to order shoestring onions. Never eat the sauce that comes with the onions, though.

Overall, I am definitely a sauce person. I love gravy, sauce on stir fry, saucy ribs, broth or pan drippings from the cooking process, etc. I don't think of condiments as a sauce, though I suppose they are. I wouldn't be offended if someone wanted to add a sauce to something I served, unless it was something bizarre like adding ketchup to a fruit cobbler or something. (And then I guess it would be more puzzling and gross than offensive.)

CMGragain · September 2016

Last weekend, I drove 80 miles roundtrip to buy DH's favorite barbeque sauce. Cattlemen's Kansas City Classic. He won't eat anything else. Amazon was too expensive, so I drove to Delta's Walmart and bought ten bottles.

kimmiinthemitten · September 2016

OliveOilsMom said:

I also use a lot less Old Bay.

This is the saddest thing I've read all day.

charlotte989875 · September 2016

All the sauce talk gave the inspiration to make homemade buffalo wing sauce. It's glorious, and makes me miss really sauce and wings.

drglitter · September 2016

FH puts copious amounts of ketchup on everything. I hate ketchup. I think it's pretty much the most disgusting food thing every invented. The smell is nauseating.

About 6 months after we started dating, he had oral surgery that didn't go well. He ate nothing but instant mashed potatoes for weeks.

One day I saw him make a huge bowl of potatoes and then smother them in at least half a bottle of ketchup.

I nearly puked right in his face.

ei34 · September 2016

I'm a condiment queen, but only with foods that call for dipping (fries, onion rings, potato skins, nachos...)
I'm not big on seasoning my food- certainly never before I taste it first.

short+sassy · September 2016

drglitter said:

FH puts copious amounts of ketchup on everything. I hate ketchup. I think it's pretty much the most disgusting food thing every invented. The smell is nauseating.

About 6 months after we started dating, he had oral surgery that didn't go well. He ate nothing but instant mashed potatoes for weeks.

One day I saw him make a huge bowl of potatoes and then smother them in at least half a bottle of ketchup.

I nearly puked right in his face.

I have a sensitive palette when it comes to sugar and that is why I don't like ketchup. I realize most people think of it as a "savory" sauce, but it is LOADED with sugar. To me, it tastes really sickly sweet and I generally don't like the taste of sweet mixed with savory foods.

Half of a typical sized bottle of ketchup has about as many sugar grams as half a package of Chips Ahoy cookies. Tablespoon of ketchup=3.6-4 sugar grams. One Chips Ahoy cookie=3.6 sugar grams.

baconsmom · September 2016

Don't like condiments, but I do like sauces - lemon-garlic cream sauce with chicken, or standard pan-dripping gravy, or maybe a fruity little sauce for pork chops. It's my reaction to my mother cooking the tar out of every meat ever, and me learning to cook by thinking that all meat is dry, all the time, so yeah, you'd better have a gravy with it.

Most of my food doesn't *need* sauce, but honestly, reducing a pan jus is just so easy and elegant that I usually serve one, anyway.

madamerwin · September 2016

TrixieJess said:

levioosa said:

TrixieJess said:

levioosa said:

Sauce is great, but I use it sparingly unless it comes along with a recipe. I can't get enough ketchup for fries, but that's about it. I also don't add salt unless I've tasted the food. My dad reaches right for the salt shaker before he takes a single bite. It honestly does offend me sometimes, on days I go over and cook a meal for my parents. I made a fucking delicious meal, and you're ruining it. Plus your hypertension doesn't thank you for taking my great dish and coating it in 3x your daily sodium requirement for the day.

Edit: Oh, and hell no to A1/steaksauces. They ruin a great steak. I used to work at a steakhouse, and I judged the hell out of people who would get a filet, cook it well done, and then slather it in A1. No. Just, no.

HP sauce is the best but I'm not sure if you can get it in the States. I use it on my eggs since I don't like ketchup.

I love condiments but I always taste everything first.

I used to love HP sauce when I lived in London. It's a little harder to find here though.

Tell me about it, I have to smuggle it across the border when I'm travelling. No offense but A1 is gross. It's like water.

A1 is indeed disgusting. I kind of think the only people who like it are people who like their steak well-done. You need something to add moisture to a brick of overcooked red meat. Luckily H and I agree that red meat should be rare-to-medium-rare (I like it bloody), and neither of us has a need for sauce on meat.

I love ketchup, but H and I really only use it on fries (and eggs - I love it on eggs). Heinz is the best mass-produced ketchup, but the absolute best ketchup is Portland Ketchup Company Organic Ketchup. It's in all the restaurants here, and you can buy it at natural food stores. It's awesome.

I generally don't sauce things unless they are dipping items - ranch on pizza, wings, fries; ketchup on fries and, oddly, broccoli (only sometimes). Also, mayo and mustard on sandwiches, and mayo, mustard, ketchup, and/or BBQ sauce on burgers. H and I do tend to put hot sauce on a lot of things, but not if someone else cooked a meal for us. We love hot sauce - mainly sriracha and Aardvark (another Portland thing), and occasionally Tapatio. I loathe Tabasco - tastes like spicy vinegar with no complexity.

I love homemade hot sauce; we grow jalapenos, serranos, and habaneros every summer, and some of those go straught into sauce while the rest get dehydrated and ground into powder.

SP29 · September 2016

I only use sauce if the food is meant to have sauce- salad dressing on salad, yes. Ketchup or other dip (such as when prepared at a restaurant) for french fries, yes. But I don't routinely sauce things "just because" it's my favourite sauce. I prefer lots of spices.

I was also taught that adding sauce or salt/pepper after a meal has been prepared is telling the cook "it's not good enough!".

OurWildKingdom · September 2016

One thing I will never understand about the food service industry: why the hell would you take perfectly good mozzarella sticks and serve them with *cold* marinara sauce on the side? Marinara is supposed to be at least warm.

short+sassy · September 2016

OurWildKingdom said:

One thing I will never understand about the food service industry: why the hell would you take perfectly good mozzarella sticks and serve them with *cold* marinara sauce on the side? Marinara is supposed to be at least warm.

Thank you! I have wondered this very thing, every single time it happens.

short+sassy · September 2016

madamerwin said:

TrixieJess said:

levioosa said:

TrixieJess said:

levioosa said:

Sauce is great, but I use it sparingly unless it comes along with a recipe. I can't get enough ketchup for fries, but that's about it. I also don't add salt unless I've tasted the food. My dad reaches right for the salt shaker before he takes a single bite. It honestly does offend me sometimes, on days I go over and cook a meal for my parents. I made a fucking delicious meal, and you're ruining it. Plus your hypertension doesn't thank you for taking my great dish and coating it in 3x your daily sodium requirement for the day.

Edit: Oh, and hell no to A1/steaksauces. They ruin a great steak. I used to work at a steakhouse, and I judged the hell out of people who would get a filet, cook it well done, and then slather it in A1. No. Just, no.

HP sauce is the best but I'm not sure if you can get it in the States. I use it on my eggs since I don't like ketchup.

I love condiments but I always taste everything first.

I used to love HP sauce when I lived in London. It's a little harder to find here though.

Tell me about it, I have to smuggle it across the border when I'm travelling. No offense but A1 is gross. It's like water.

A1 is indeed disgusting. I kind of think the only people who like it are people who like their steak well-done. You need something to add moisture to a brick of overcooked red meat. Luckily H and I agree that red meat should be rare-to-medium-rare (I like it bloody), and neither of us has a need for sauce on meat.

I love ketchup, but H and I really only use it on fries (and eggs - I love it on eggs). Heinz is the best mass-produced ketchup, but the absolute best ketchup is Portland Ketchup Company Organic Ketchup. It's in all the restaurants here, and you can buy it at natural food stores. It's awesome.

I generally don't sauce things unless they are dipping items - ranch on pizza, wings, fries; ketchup on fries and, oddly, broccoli (only sometimes). Also, mayo and mustard on sandwiches, and mayo, mustard, ketchup, and/or BBQ sauce on burgers. H and I do tend to put hot sauce on a lot of things, but not if someone else cooked a meal for us. We love hot sauce - mainly sriracha and Aardvark (another Portland thing), and occasionally Tapatio. I loathe Tabasco - tastes like spicy vinegar with no complexity.

I love homemade hot sauce; we grow jalapenos, serranos, and habaneros every summer, and some of those go straught into sauce while the rest get dehydrated and ground into powder.

Hee, hee and I actually don't think of pizza at all as a dipping item. Though I've seen a lot of PPs on this thread talking about pizza dipped in ranch. I can see the appeal, I just haven't seen much of people dipping pizza into sauces and I don't do it myself. Maybe it's regional?

A shocker to me moving from the West Coast to the South is all the people who put ketchup on fried chicken. I never saw that in CA.

ILoveBeachMusic · September 2016

short+sassy said:

madamerwin said:

TrixieJess said:

levioosa said:

TrixieJess said:

levioosa said:

Sauce is great, but I use it sparingly unless it comes along with a recipe. I can't get enough ketchup for fries, but that's about it. I also don't add salt unless I've tasted the food. My dad reaches right for the salt shaker before he takes a single bite. It honestly does offend me sometimes, on days I go over and cook a meal for my parents. I made a fucking delicious meal, and you're ruining it. Plus your hypertension doesn't thank you for taking my great dish and coating it in 3x your daily sodium requirement for the day.

Edit: Oh, and hell no to A1/steaksauces. They ruin a great steak. I used to work at a steakhouse, and I judged the hell out of people who would get a filet, cook it well done, and then slather it in A1. No. Just, no.

HP sauce is the best but I'm not sure if you can get it in the States. I use it on my eggs since I don't like ketchup.

I love condiments but I always taste everything first.

I used to love HP sauce when I lived in London. It's a little harder to find here though.

Tell me about it, I have to smuggle it across the border when I'm travelling. No offense but A1 is gross. It's like water.

A1 is indeed disgusting. I kind of think the only people who like it are people who like their steak well-done. You need something to add moisture to a brick of overcooked red meat. Luckily H and I agree that red meat should be rare-to-medium-rare (I like it bloody), and neither of us has a need for sauce on meat.

I love ketchup, but H and I really only use it on fries (and eggs - I love it on eggs). Heinz is the best mass-produced ketchup, but the absolute best ketchup is Portland Ketchup Company Organic Ketchup. It's in all the restaurants here, and you can buy it at natural food stores. It's awesome.

I generally don't sauce things unless they are dipping items - ranch on pizza, wings, fries; ketchup on fries and, oddly, broccoli (only sometimes). Also, mayo and mustard on sandwiches, and mayo, mustard, ketchup, and/or BBQ sauce on burgers. H and I do tend to put hot sauce on a lot of things, but not if someone else cooked a meal for us. We love hot sauce - mainly sriracha and Aardvark (another Portland thing), and occasionally Tapatio. I loathe Tabasco - tastes like spicy vinegar with no complexity.

I love homemade hot sauce; we grow jalapenos, serranos, and habaneros every summer, and some of those go straught into sauce while the rest get dehydrated and ground into powder.

Hee, hee and I actually don't think of pizza at all as a dipping item. Though I've seen a lot of PPs on this thread talking about pizza dipped in ranch. I can see the appeal, I just haven't seen much of people dipping pizza into sauces and I don't do it myself. Maybe it's regional?
A shocker to me moving from the West Coast to the South is all the people who put ketchup on fried chicken. I never saw that in CA.

Ketchup on fried chicken??!! I grew up in the south and never saw anyone do that. I, also, don't think of pizza as a dipping item, breadsticks yes, pizza no.

short+sassy · September 2016

ILoveBeachMusic said:

short+sassy said:

madamerwin said:

TrixieJess said:

levioosa said:

TrixieJess said:

levioosa said:

Sauce is great, but I use it sparingly unless it comes along with a recipe. I can't get enough ketchup for fries, but that's about it. I also don't add salt unless I've tasted the food. My dad reaches right for the salt shaker before he takes a single bite. It honestly does offend me sometimes, on days I go over and cook a meal for my parents. I made a fucking delicious meal, and you're ruining it. Plus your hypertension doesn't thank you for taking my great dish and coating it in 3x your daily sodium requirement for the day.

Edit: Oh, and hell no to A1/steaksauces. They ruin a great steak. I used to work at a steakhouse, and I judged the hell out of people who would get a filet, cook it well done, and then slather it in A1. No. Just, no.

HP sauce is the best but I'm not sure if you can get it in the States. I use it on my eggs since I don't like ketchup.

I love condiments but I always taste everything first.

I used to love HP sauce when I lived in London. It's a little harder to find here though.

Tell me about it, I have to smuggle it across the border when I'm travelling. No offense but A1 is gross. It's like water.

A1 is indeed disgusting. I kind of think the only people who like it are people who like their steak well-done. You need something to add moisture to a brick of overcooked red meat. Luckily H and I agree that red meat should be rare-to-medium-rare (I like it bloody), and neither of us has a need for sauce on meat.

I love ketchup, but H and I really only use it on fries (and eggs - I love it on eggs). Heinz is the best mass-produced ketchup, but the absolute best ketchup is Portland Ketchup Company Organic Ketchup. It's in all the restaurants here, and you can buy it at natural food stores. It's awesome.

I generally don't sauce things unless they are dipping items - ranch on pizza, wings, fries; ketchup on fries and, oddly, broccoli (only sometimes). Also, mayo and mustard on sandwiches, and mayo, mustard, ketchup, and/or BBQ sauce on burgers. H and I do tend to put hot sauce on a lot of things, but not if someone else cooked a meal for us. We love hot sauce - mainly sriracha and Aardvark (another Portland thing), and occasionally Tapatio. I loathe Tabasco - tastes like spicy vinegar with no complexity.

I love homemade hot sauce; we grow jalapenos, serranos, and habaneros every summer, and some of those go straught into sauce while the rest get dehydrated and ground into powder.

Hee, hee and I actually don't think of pizza at all as a dipping item. Though I've seen a lot of PPs on this thread talking about pizza dipped in ranch. I can see the appeal, I just haven't seen much of people dipping pizza into sauces and I don't do it myself. Maybe it's regional?
A shocker to me moving from the West Coast to the South is all the people who put ketchup on fried chicken. I never saw that in CA.

Ketchup on fried chicken??!! I grew up in the south and never saw anyone do that. I, also, don't think of pizza as a dipping item, breadsticks yes, pizza no.

You have restored my faith in humanity! I apologize to have lumped the whole South in. I assumed that was the case...apparently it is just a NOLA thing.

It happened at my first visit to a Popeye's with my b/f at the time. He asked for ketchup. I was confused. Because he hadn't ordered fries. I asked him what it was for. He looked at me...like I was the crazy one...and said it was for the chicken. He further added, "Don't you put ketchup on fried chicken?" Then I looked around the restaurant...trying to hide my increasing terror...almost everyone had ketchup on their fried chicken. My brain screamed, "What have you done? What kind of place have you moved to? Who are these monsters putting ketchup on perfectly good fried chicken?"

Now I just shudder inside every time I'm in a fried chicken place and hear someone ask for ketchup.

DrillSergeantCat · September 2016

@short+sassy this is my face right now with this whole ketchup on fried chicken business:

Image: http://www.relatably.com/m/img/grossed-out-meme-face-tumblr/gross-face.jpg

madamerwin · September 2016

@short+sassy yeah, I guess pizza isn't actually a dipping item... But I do dip it in ranch, so to me it is

To sauce or not to sauce?

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