Amuse Bouche: Mike Kurtz’s “Mount Rushmore” of Favorite Condiments

Our VideosBy Liza de Guia on May 19, 2011
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Now, I know you had to be as curious as I was, so I had Mike Kurtz, the condiment lover and founder behind Mike’s Hot Honey list his “Mount Rushmore” of all-time favorite condiments.

Getting this list right was very, very important to Mike, as you’ll see. So, take a fun, bonus video peek into the madness of a condiment lover. And while you’re at it, think about what YOUR “Mount Rushmore” of condiments might be. Do you have it? Do you? If so, share it in the comments section. I’d love to know if there’s anything I’m missing out on.

Thanks for watching food. curated.! Happy Eating!

Comments

  1. Jacob says:

    Mike definitely nailed the major ones; sriracha, fish sauce, harissa, mustard, mayo and remoulade. To this I would add sambal (sometimes your need a little hurt with your heat), soy sauce (both dark and white) and hoisin. There’s nothing like a heaping spoonful of both sambal and hoisin in a steaming bowl of classic pho.

    Also, I’m not sure if it classifies as a condiment but I found myself really migrating towards black bean paste this past winter. It goes great in just about anything; braises, soup, stew….really anything with duck or pork.

    One of my favorite condiments to make is halved cherry tomatoes marinated in a ton of fish sauce, rice wine viegar, sugar and white soy with a good handful of fresh chopped cilantro and thinly sliced red onions. Goes great with just about any protein, and of course, steamed rice to soak up the liquid.

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