Hmmm. I do the same with mayo and butter, but why? If mayo is shelf-stable and one doesn’t live in a crazy hot climate, why do we feel it’s necessary?
Training from a young age. 
I grew up with ketchup and mustard in the cabinets vs. fridge, and I never used to keep ketchup or mustard in the fridge, but I use both less often now, so they goes into door after opening.
I like light Twinkies better than regular Twinkies. I like less sugar Chobani yoghurt and Creamy Creations (HEB) ice cream. I detest light versions that use non-sugar sweeteners. To borrow from The Waterboy, “Aspartame is the devil.”
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For me it’s a sensation thing. I grew up with mayo in the fridge. Hot applications are ok, because it gets mixed in with everything else (like hot dips for example), but the room temp encounters (ex. mayo packets with sandwiches) just feel wrong in my mouth.
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I grew up having mayo with fries, and while I’d ideally like it on the side, most purveyors would just squirt a big blob on top, Cold mayo would cool down the fries too much, so in that instance I’m good with room temp. I don’t like it when cold condiments cool down my hot food.
That said, I keep my Duke’s in the fridge, and it’s better that way for dressings & dips, too.
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I can think of only one ‘light’ product that I prefer over the regular version, and that is 2% Fage. I don’t care for added sugar in my yogurt & therefore don’t buy any fruit versions, sugared or artificially sweetened. And never mind that most ‘light’ / low-fat products actually add sugar and other nonsense to stabilize the (allegedly) healthier stuff and make it more palatable.
OTOH, when I recently tried 10% fat Greek yogurt for the first time, I thought it was the best I’ve ever had.
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That’s fair. Having not grown up with mayo on fries, it is not my favorite. Now, a chunky steak fry and some sour cream…
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I’m making Trini “green seasoning” today, which features culantro and green onions, and in this version a bit of oregano. I like this recipe because it’s flexible!
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Grilling season being in full swing, I like to brush chicken thighs with chimichurri as they are nearly done. It seems much more subtle with a little grilling and goes with most anything savory.
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Is sofrito on this thread already?
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We use a lot of Red Pepper Jelly.
We go through more Red Pepper Jelly, Mint Sauce, Lingonberry sauce and Cranberry sauce, than Ketchup, Relish or Mustard.
We also like fruity Chutneys.
Currantly, we have a locally made Blackcurrant Chutney on hand.(haha)
I like Cumberland Sauce a lot.
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Just make sure to buy the Japanese version…there is a version that is made in the US and is also not the same recipe. I buy mine at a local Asian market and it clearly states Made in Japan, and the plastic bottle is in a clear plastic bag.
The ones they sell at Costco and Target, as two examples, are made in the US. Just read the label and recognize the packaging.
Had a raised garden bin that got overwhelmed with mint mid summer and made a ton of Pistachio/Mint pesto for myself and gifting. Goes great with everything especially the obvious; lamb or any roadted/grilled meat, soups, dressings, marinades…etc
Tracklements Strong English Mustard—you see it somewhere, you buy it. Think Colemans times 10. More of a paste than a regular mustard but makes for terrific spreads or blended —honey mustard is elevated into another level. Addition to marinade or glaze and youre a hero.
My own organic lactofermented Scotch Bonnet Siracha.
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I’d like to see a recipe for that, although my gifting plans are in the future. How long does that keep?
Please share the Scotch Bonnets siracha deets while you’re at it!
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