Marinade / Finishing Sauce: Modenaceti Balsamic Glaze

Twenty years ago, no one in the States had heard of balsamic vinegar; today, it's a staple in most kitchens.  The only thing better than balsamic vinegar is a sweet, sticky balsamic glaze.  Only problem?  It can take a while to reduce.  For a quick reduction in a pinch, I turn to the store-bought Modenaceti Balsamic Glaze.

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FLAVOR - Medium-strength balsamic tang, with a smooth, syrupy-sweet finish
CONSISTENCY - Similar to a thin molasses, holds coating to food extremely well
APPEARANCE - Shiny black sheen, turns to brown when spread thin
SMELL - Slightly sweet balsamic vinegar
AVAILABILITY - Readily available

INGREDIENTS - Concentrated and cooked grape must 50%, balsamic vinegar of Modena 49% (wine vinegar, concentrated and cooked grape must, caramel color), modified corn starch, xanthan gum (thickener)

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This stuff is great on pretty much everything, but here are some of my favorites: caprese salad, salmon and tuna steaks and filet mignon.  You can add it to carmelized onions for extra flavor, or even drizzle it over fresh fruit at dessert.

Condiment Fonts

The latest issue of TimeOut NY came out this week, featuring their yearly cover story on cheap eats. While that's a decent story in itself; the real story here is their choice of fonts.

TCB fully endorses the use of condiments as fonts.

Image: TimeOut NY

Ketchup: Heinz Chili Sauce

Ever notice there is no flavored ketchup?  Sure, there used to be Heinz Kick'rs, but that was a short-lived venture (although you can still score the Hot & Spicy).  I regularly mix my own flavored ketchup using Heinz as a base, but when I want to go the easy store-bought route, I turn to Heinz Chili Sauce.

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FLAVOR - Sharp vinegar, followed by ketchup/tomato, and finished off with a unique horseradish-like essence
CONSISTENCY - Fairly thick, with whole nuggets of onion and tomato
APPEARANCE - Ketchup red with pepper seeds and small tomato slivers
SMELL - Robust, tangy vinegar and tomatoes, very subtle suggestion of onion
AVAILABILITY - Readily available

INGREDIENTS - Tomato puree (tomato paste, water), distilled white vinegar, HFCS, salt, corn syrup, dehydrated onions, spice, garlic powder, natural flavoring

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I would have bet a gallon of Mary's that Heinz Chili Sauce had horseradish in it; apparently, I'd have been wrong.  This sauce is amazing on anything you would otherwise be putting ketchup on...which I realize is probably everything.  It's also the key ingredient in a wide variety of appetizers, ranging from cocktail meatballs to bacon wrapped water chestnuts.  The "chili" is kind of a misnomer, since there is zero heat, but we're not complaining.

MustardGate 2010

Stone Brewing Co. of Escondido, CA has discovered that two of their mustards have been manufactured WITHOUT BEER! 

Money quote:

"What they did with the beer, we're not sure. We sent them full kegs and they sent us back empty kegs... one can only imagine where it might have gone."

Image: "The Mustard Strikes A Richard Nixon Pose," by Edwina Hay at http://www.thisisnotaphotograph.com

Ketchup: Linda Catchup [sic]

When it comes to ketchup, I'll take a knee and kiss the Heinz family ring like everyone else in the civilized world.  But every so often (usually outside the USA), I like to mix it up and try a random bottle.  Plus, I've heard of "ketchup" and "catsup," but never "catchup!"

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FLAVOR - Sugary sweet tomatoes, with a barely noticeable hint of vinegar
CONSISTENCY - Thin, but not quite watery
APPEARANCE -  Typical ketchup red, minuscule shreds of tomato visible when spread thin 
SMELL - Pure tomato, very similar to opening a can of crushed or pureed tomatoes
AVAILABILITY - Unknown

INGREDIENTS - Unknown

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This bottle of Linda Catchup was procured at a small shop located in Hinche, Haiti.  The only bottle label is the one visible in the pic, so the country of origin is a mystery.  I've tried it on all the usual BBQ fare (hot dogs, hamburgers, veggie burgers, chicken, etc) as well as traditional Haitian food like kabrit.  After eating Heinz for so long, it's amazing how another ketchup can taste so different and delicious.

I don't expect anyone to find Linda Catchup easily, but I encourage you to move beyond the boilerplate every once in a while.

BBQ Sauce: Richard's Mild Barbecue Sauce

Sometimes I'm scared of buying a new condiment.  There's a lot of bottled garbage out there, and I'm sick of getting burned.  But picking a winner from the masses makes it all worthwhile.  Much condiment love to MG for finding this winner.

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FLAVOR - Strong tomato ketchup flavor, rounded out with vinegar; hints of garlic and onion and finished off with a mild but noticeable cayenne kick
CONSISTENCY - Thick, with whole nuggets of garlic and onion
APPEARANCE -  Brownish, rusty red
SMELL - Mild vinegar and tomatoes, with a hint of smoky sweetness I'm guessing is the tamarind
AVAILABILITY - Available

INGREDIENTS - Tomato puree, corn syrup, vinegar salt & natural flavors, brown sugar w/ molasses, worcestershire containing caramel color, anchovies (contains soy), tamarind, aged cayenne red pepper mash (aged red peppers), xanthan gum, spice extract, distilled vinegar, onion, garlic, cayenne, salt, other spices

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I've only had this sauce for a weekend, but I've tried it on a grilled chicken wrap, chicken tenders and in a condiment sandwich.  It's delicious, and a much needed change from the omnipresent Kansas City style sauces.  Richard's website has a bunch of different recipes and two other versions (hot and hottest) for sale.

The Best Condiments in the World

Pretty good article on some of the best condiments in the world, right now.  Minus the Vegemite.















Image: condiments.jpg, by grrrrl

Steak Sauce: Peter Luger's Steak House Old Fashioned Sauce

You have to respect a steak sauce that's refrigerated at the point-of-sale (AKA before and after opening).  To me, that means Peter Luger's Steak Sauce is made with super high quality ingredients.

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FLAVOR - Sharp vinegar and tomato, followed by a distinct horseradish kick and rounded out with the tomato/ketchup flavor
CONSISTENCY - Fairly thin coulis with small chunks of white horseradish and onion
APPEARANCE - Reddish-brown with white vegetable pieces 
SMELL - Sharp bite of horseradish and tomato, with an onion undertone
AVAILABILITY - Readily available

INGREDIENTS - Tomatoes, vinegars (distilled grain and cider), sugar, HFCS, corn syrup, salt, grated horseradish roots, molasses, water, caramel color, onion, garlic, eschalots, spices, anchovies, natural flavor (contains soy), tamarind

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Peter Luger's Steak House arguably serves the best porterhouse in NYC.  Their homemade sauce is the perfect complement to that steak.  On the East Coast, you can find Luger's Sauce in most grocery stores in the refrigerated meat aisle.

It's great on steak, but I've also enjoyed it on burgers, hot dogs and wide-cut french fries.  Hell, I even take nips from straight from the bottle when I need a little pick-me-up.  Add it to your BBQ repertoire...I guarantee your guests will not be disappointed.

Vuvuzela's Banned From Nathan's Hot Dog Eating Contest

The Condiment Bible takes issue with the lack of condiments at the annual Nathan's Famous Hot Dog Eating Contest.*

However, we fully support the International Federation of Competitive Eating (IFOCE) ban on vuvuzela's at this year's event.

Richard Shea, president of Major League Eating, issued this gem:  

“We will not let the sanctity of our game be disrupted by an annoying, bee-like hum.”



*To be discussed on July 4th!

Image: vuvuzela-free zone, by lisatozzi

Sweet & Sour Sauce: World Harbors Maui Mountains Sweet 'n Sour

World Harbors are the colorful, seemingly generic sauces you've probably seen in every condiment aisle.  Their schtick is to name each one after its worldly inspiration (hence the "Maui Mountains").  Slightly cheesy?  Yes.  Delicious?  Yes.

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FLAVOR - Intensely sweet, with notes of cherry and pineapple, rounded out with a mild vinegar kick
CONSISTENCY - Mild to medium thickness with a smooth pour
APPEARANCE -  Vibrant orange-red 
SMELL - Piquant smell of cherries and pineapple with a vinegar aura
AVAILABILITY - Readily available

INGREDIENTS - High fructose corn syrup, water, vinegar, tomato paste, soy sauce (water, soy beans, wheat, salt), modified food starch, sea salt, canola oil, xanthan gum, garlic, onion, citric acid, natural spice extracts, potassium sorbate, sodium benzoate (as preservatives), soy lecithin

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This is a sweet sauce, somewhat similar to the sweet & sour you would get at a Chinese take-out joint.  It's great on pork and grilled veggies, but I've used it for dipping on just about everything.  World Harbors even includes some recipes on their website.

Note:  Most World Harbor's sauces contain vinegar, so they can also be used as a marinade.

Table of Condiments

The Table of Condiments that Periodically Go Bad.

An oldie but goodie from the interwebs.

Via Boing Boing.

The Heinz 57 Defense

Forensic expert Dr. Henry Lee is citing the Heinz 57 defense in his current trial.

"Lee went on to say that you would get the same sort of [blood] smears by 'dipping' a knife into an open ketchup bottle and plunging it in and out."

Allow The Condiment Bible to retort with our own expert testimony.

"There would be NO smears, because the knife would be licked clean of ketchup."

Via Washington City Paper

Image: sign heinz, by Leo Reynolds

Miscellaneous: Salsa Negrita

I spend a lot of time in El Salvador; when the family who cooks for me realized how much I enjoy salsa negrita, they started leaving it on the table for every meal.

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FLAVOR - Smoky vinegar tang, with an overall silky sweetness
CONSISTENCY - Thick and rich, with a very subtle grainyness
APPEARANCE - stark brown, almost to the point of black
SMELL - worcestershire & balsamic odors with an earthy undertone
AVAILABILITY - Limited availability

INGREDIENTS - Agua, azúcar, especias, vinagre, sal, harina, color caramelo

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There is some cultural confusion when it comes to salsa negrita.  Specifically, I'm don't know exactly what it is.  The name means "bold sauce,"  but the bottle also calls it salsa inglesa (English sauce).  Salsa inglesa is the Spanish term for worcestershire sauce, but salsa negrita is different from any of the other salsa inglesas I've tried.  ¡Esto es loco!

Whatever the hell it is, salsa negrita is good stuff.  I've had it on just about every Central American dish there is.  Apparently, you can get it in some latino-centered grocery stores and bodegas in the States, but I have not independently confirmed this rumor.  There's also some internet evidence of salsa negrita being on the menu at several restaurants.

Gaza Recieves Much Needed Supplies

The Israeli blockade of Gaza is finally allowing through essential supplies, including ketchup and mayonnaise.  

TCB firmly believes that blockading condiments is in violation of a fundamentally held human right.

Image: Demonstration in support of the 'Free Gaza' flotilla, by photos from zion

Mustard: Billy Bee Prepared Honey Mustard

Lucky you!  Not only have you been privileged with a once-in-a-lifetime window into Sub-vault #1 at The Condiment Bible storage facility, you're witnessing quite possibly the last four remaining bottles of Billy Bee Prepared Honey Mustard in the Western Hemisphere!

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FLAVOR - Extremely sweet honey taste, mixed with vinegar, smoothed out with the mustard flavor
CONSISTENCY - Medium thick, very smooth pour
APPEARANCE - Brilliant goldenrod with flecks of ground mustard seed
SMELL - Sweet tang of vinegar and mustard
AVAILABILITY - Discontinued

INGREDIENTS - Water, sugar, dextrose, white vinegar, honey, mustard, modified tapioca starch, salt, HFCS, caramel, titanium dioxide (for color), yellow 5, garlic powder, xanthan gum, sodium benzoate (as a preservative)

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Unfortunately, Billy Bee discontinued their restaurant-style Prepared Honey Mustard (in the glass jar) in early 2010.  It was one of the few sweet-style honey mustards available, and it was amazing on chicken tenders, french fries and just about any cold cut sandwich.

If you're lucky, you might be able to find some jars still left on grocery store shelves.

Miscellaneous: Sabrett Pushcart Style Onions in Sauce

Sabrett Onions in Sauce was invented by Alan Geisler (RIP 1/6/2009).  They're a staple for hot dog carts across the USA, and for a good reason.

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FLAVOR - Strong onion flavor with a spicy/sweet tomato finish
CONSISTENCY - Whole pieces of chopped onion in a thin coulis
APPEARANCE - Orange-red color
SMELL - Spicy onion with a suggestion of tomato
AVAILABILITY - Readily available

INGREDIENTS - Onions, water, tomato paste, modified corn starch, salt, sugar, olive oil, fumaric acid, spices

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It's not a hot dog unless it has Sabrett's Onions on it.  'Nuff said.

Dressing: Cluck-U Chicken Cluckster's Blue Cheese

Cluck-U Chicken is a wing franchise that has locations in NJ, PA and MD (and Zouk, Lebanon, oddly enough).  TCB will be reviewing some of their solid wing sauces in the future, but this review is all about their AWESOME blue cheese.

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FLAVOR - Savory blue cheese (medium intensity) and salt with a suggestion of garlic and onion
CONSISTENCY - Extremely thick and creamy, with small chunks of whole blue cheese
APPEARANCE - Egg white color
SMELL - Mild blue cheese smell (not pungent at all)
AVAILABILITY - Available exclusively at Cluck-U Chicken locations

INGREDIENTS -Soybean oil, blue cheese (cultured milk, salt, cheese cultures, enzymes), vinegar, water, egg yolk, corn syrup, salt, monosodium glutamate, spices, propylene glycol alginate, onion, xanthan gum, garlic, dextrose

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I categorized Cluckster's Blue Cheese as a "Dressing" and I'm sure it would be great over salad, but I only use it for one thing: WINGS.  This is the perfect chicken wing blue cheese.  No bottled blue cheese comes close to the flavor and texture of Cluckster's.  It's gotten to the point where I buy it from Cluck-U to use on homemade wings.

Restaurant: Pommes Frites

Pommes Frites

123 2nd Ave.

NY, NY 10003

(212) 674-1234

Pommes Frites is a tiny restaurant in the East Village that serves authentic Belgian fries.  The fries are good, but even better is the selection of over 30 condiments to choose from.  The Smoked Eggplant Mayo and the Vietnamese Pineapple Mayo were our favorites (we bought one of each!).

BBQ Sauce: Bull's-Eye Guinness Draught Beer Blend

Having some readily available grocery store brands in your condiment ledger is important;  walking down the "ketchup aisle" and being able to pick out the keepers from the crap is a true life skill. 

While I remain salty with Bull's-Eye for discontinuing one of the most unique BBQ sauces on the grocery store circuit (Raging Buffalo*), I respect the brand as one of the better retail sauces available.

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FLAVOR - Smooth, creamy hickory and molasses, with a hint of chocolate and a delicate tang
CONSISTENCY - Medium thickness with silky texture
APPEARANCE - Chocolate brown with visible pepper specks
SMELL - Earthy, rich hickory with a suggestion of molasses
AVAILABILITY - Readily available

INGREDIENTS -Tomato puree (water, tomato paste), sugar, vinegar, beer (water, malt, barley, roast barley, hops, yeast), molasses, brown sugar, modified food starch, salt, mustard flour, dried onions, spice, natural hickory smoke flavor, dried garlic, caramel color

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The Guinness Draught Beer Blend is handy.  It's a great stand-alone sauce (perfect on burgers, dogs, even ribs or chicken) or it can be used as a unique base for homemade sauces.  You don't really taste the Guinness per se, but there is a noticeable, unprecedented hickory/malty/chocolate-y flavor that is yummy-yummy.

*To be reviewed

Image: mast01, by Elton Designs

Clearing Out the Condiment Clutter

Apartment Therapy's The Kitchn posted 10 tips for clearing your fridge of half-filled condiment bottles.  Why anyone would want to "clear out" perfectly good condiments is beyond us!



Tip #11.  Remove crisper draws to make room for more condiments.







Image: DSC_2159, by cyenobite

BBQ Sauce: Original Open Pit

Epicurious.com brutalized Open Pit in their barbecue sauce taste test back in early May.  We at TCB feel Open Pit got the shit end of the stick (especially since this sauce introduced us to our condiment addiction way back in the high school cafeteria).

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FLAVOR - Powerful vinegar tang (this is one tangy sauce!), with a noticeable tomato base and a spicy, piquant finish
CONSISTENCY - Thin sauce, but not over-watery
APPEARANCE - Deep auburn / red, particles of pepper and tomato are visible when spread
SMELL - Enduring shock of vinegar and tomato, with a suggestion of onion or onion powder
AVAILABILITY - Readily available

INGREDIENTS - HFCS, water, distilled vinegar, tomato puree (water, tomato paste), salt, modified food starch, soybean oil, hydrolyzed corn and soy protein, spice, onion powder, dehydrated garlic, artificial tomato flavor, natural and artificial flavor, artificial color (yellow 6, red 40, blue 1, titanium dioxide), caramel color

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As noted, we've been enjoying Open Pit at both restuarants and home for years.  A little known fact that we've managed to uncover...there are two versions of the sauce: the retail version (available in grocery stores, distributed by Pinnacle Foods) and the commercial version (served in restaurants, distributed by Kraft Foodservice).  We prefer the commercial Open Pit and we're working our inside sources to procure some for review.

We've had greater success using Open Pit uncooked (the vinegar tends to overwhelm dishes when the sauce is heated).  It's great on veggie burgers, pizza and meatloaf. The Open Pit clan also includes some submitted variation recipes on their website.

BBQ Sauce Chocolate

Apparently Oakland, California-based chocolatier Michael Mischer has created a BBQ sauce chocolate.  Herr Mischer, we at The Condiment Bible salute you!

Via SFoodie




Image: no grill mitts necessary, by Tamara Palmer

Marinade / Finishing Sauce: Bone Suckin' Yaki

Here's another unique joint from the folks at Bone Suckin'.  This sauce is a teriyaki / balsamic vinegar hybrid that packs a serious jolt of flavor; the NY Daily News ranked it #1 against some heavy hitters.

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FLAVOR - Razor sharp teriyaki tang morphs into balsamic, finished off with sweet garlic and sesame
CONSISTENCY - Thin, but holds its coating to food
APPEARANCE - Dark brown, almost black, with visible flecks
SMELL - Strong teriyaki odor with layers of garlic and balsamic vinegar
AVAILABILITY - Readily available

INGREDIENTS - Organic evaporated cane juice, soy sauce (water, soybeans, wheat, salt), Italian balsamic vinegar, sesame oil, garlic, organic extra virgin olive oil, spices, xanthan gum

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The bottle label recommends use on "steaks, seafood, wings, chicken, pork, sushi, lamb, pasta, stir fry, vegetables," but that's pretty much like saying you should pour it over the food pyramid.  I particularly recommend this sauce for pork (esp. tenderloin), chicken, stir fry (and other similar Asian-inspired dishes) and salmon.  Bone Suckin' lists some recipe ideas on their site, including the Easy Yaki Tenderloin found on the bottle. 

Note:  Certified Gluten Free

Condiment Crime!

An elderly woman from Boise, Idaho has been arrested for an alleged year-long condiment crime spree!




via Guyism



Image: condiment_gun, by plushev

Cooley Loves Condiments

Chris Cooley, tight end for the Washington Redskins, likes to chug condiments.  We're not judging.  Who doesn't love a slug off the sauce bottle on occasion?  But seriously, Chris...Pam?  Generic ranch dressing?  Getcha game up.

Image: iPhone Chris Cooley, by Hawk Eyes

Hot Sauce: Huy Fong Sriracha

Sriracha (pronounced sir-ra-cha) has become something of a celebrity in the condiment world.  Halloween costumes, fan girl embroidery, hipster shots, ingredient of the year awards...sriracha has a pretty serious following.

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FLAVOR - Smoky heat interspersed with garlic, followed by sweetness and finished off with the heat
CONSISTENCY - Thin-ish, but thicker than traditional hot sauce
APPEARANCE - Brilliant red with an orange tint
SMELL - Enticing aroma of chilis and garlic, with a vinegar twang
AVAILABILITY - Readily available

INGREDIENTS - Chili, sugar, salt, garlic, distilled vinegar, potassium sorbate, sodium bisulfite as preservatives, xanthan gum

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There are countless brands of sriracha, but we prefer Huy Fong's "Rooster Sauce" (along with the folks at the NY Times).  The Rooster bottle recommends using sriracha on "soups, sauces, pasta, pizza, hot dogs, hamburgers, chow mein or on anything" so I suspect they have a hidden camera in my kitchen.

Don't be mistaken; sriracha is no elementary hot sauce.  Its flavor has a delicious smoky complexity and the texture is much thicker.  Heat seems to slightly vary from bottle to bottle, but even at its hottest sriracha isn't too dangerous.  Note: while refrigeration isn't required, keeping your bottle in the fridge will help retain color and flavor.

Image: Neon Hot Sauce, by fensterbme

Condiments are healthy!

Condiments with Hidden Health Benefits


All those condiment sandwiches are paying off big time!

BBQ Sauce: Trader Joe's Bold & Smoky Kansas City Style

 Trader Joe's makes two different BBQ sauces.  This is the only one you need to buy.

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FLAVOR - Very salty, with not-so-subtle hints of garlic and onion, rounded out by a strong molasses afterthought

CONSISTENCY - Medium thick (a bit watery around the edges), texture is grainy but not unpleasant

APPEARANCE - Dark brown/earth, graininess is visible

SMELL - Smoky, almost like hickory smoking chips, with a mild sweet undertone

AVAILABILITY - Available exclusively at Trader Joe's 

INGREDIENTS - Tomato puree (water, tomato paste), sugar, molasses, distilled vinegar, salt, spices, onion powder, natural hickory smoke flavor, garlic powder, caramel color, natural flavor

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If you don't have a Trader Joe's in your area, you're probably shit out of luck for finding this sauce.  You might even be wondering, "Who the hell is Trader Joe?"

This sauce has steadily grown on me the past few months to be included in TCB.  It's very reminiscent of the discontinued Billy Bee Honey BBQ Sauce*.  I tend to enjoy it more on fried foods (perfect on fries and chicken tenders) as well as steamed vegetables.  PS...maybe I licked the plate after I took that picture, and maybe I did.

*to be later reviewed...

BBQ Sauce: Mary's Gourmet Foods Original

This gem is also known as "Pork Rubbers Original Competition BBQ Sauce." I consider it to be the Holy Grail of BBQ Sauce.

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FLAVOR - Super hard slap in the face of brown sugar/molasses with a mildly tangy finish
CONSISTENCY - Fairly thick, but still pours evenly
APPEARANCE - Deep, rich brown
SMELL - Mild brown sugar scent
AVAILABILITY - Discontinued

INGREDIENTS - Brown sugar, water, HFCS, tomato paste, vinegar, hot sauce, food starch, salt, soybean oil, spices, sodium benzoate

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I discovered Mary's Gourmet in the warehouse of a pool supply store; back in the day, they used to ship a bottle in some family packs of BioGuard chlorine. Needless to say, I popped cap, took a healthy shot and my life has never been the same. I'm a Kansas City-style sauce guy, so the brown sugar in this beauty really speaks to my inner grillmaster. This sauce is INSANELY GOOD on just about every kind of food, grilled or otherwise. I'm not ashamed to say I still steal a nip (or three) right out my stash bottle every now and again.

Sadly, Mary's Gourmet BBQ Sauce was discontinued sometime around 2008. If you're savvy/OCD, you might be able to catch a bottle on eBay. If you do, I salute you...you've made it to BBQ sauce heaven.

Also delicious (but discontinued): Mary's Razz-B-Que Sauce, Pineapple-Teriyaki Marinade and various rib rubs (still available!)

Mustard: Bone Suckin' Sweet Hot Mustard

When folks ask me for a condiment recommendation they can easily find in a local grocery store, I usually recommend something from Bone Suckin'.  Their mustard is a combination of honey mustard + hot mustard = exceedingly delicious!

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FLAVOR - The first hit is all tang and sugar, followed by the mustard and rounded out with a mild spicy kick; truly amazing!
CONSISTENCY - Very thick, yet smooth; spreads easily
APPEARANCE - Golden brown honey with whole chunks of green jalapeño
SMELL - Sweet, tangy vinegar/mustard scent
AVAILABILITY - Readily available

INGREDIENTS - Distilled vinegar, water, #1 grade mustard seed, brown sugar, molasses, jalapeno peppers, cornstarch, turmeric, paprika, spices, garlic powder, natural flavor

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We'll be reviewing a bunch of Bone Suckin' products for The Condiment Bible: they make good stuff.  This mustard is a hot dog staple here at TCB headquarters...it's also delicious on burgers, drumsticks, grilled pork ANYTHING.  Do yourself (and the people you eat with) a favor and try a bottle soon.  You won't be disappointed.

Image: bone suckin' mustard, by me and the sysop

Welcome to the Condiment Bible

We love condiments.

If a sauce or a relish or seasoning (are seasonings condiments? to be discussed...) exists, we've likely eaten it and judged its worthiness.

We're hoping that the Condiment Bible will become your go-to web joint for condiment info and condiment love, because if it ain't in the Bible, thou shalt not eat it...


Image: Condiment Continuum, by ingridtaylar