Ketchup/Mustard etc Condiment Thread

[almighty_tuna]

Nice touch with the homegrown tomatoes! I will give that a shot next year.

If you do that, I recommend San Marzano. I grew them for the first time this year, and they are way better than the Roma that I used to grow.

Nice, I'll look for that this spring

[nativeomahan]

I am a BBQ junkie. If you saw how many different varieties of sauce I have in my pantry your head might spin like Linda Blair. When I make trips out of town I always try to hit up a local grocery store to pick up one or two locally produced sauces. I have several from a trip to South Carolina last year, more than several from KC, plus some have been gifted to me. Picking a favorite is like picking your favorite child or dog.
But, I do have several I keep going back to year in and year out, and mind you I don’t buy and never use ketchup. I much prefer BBQ sauce on fries, as an accompaniment for steaks and chicken, and lots of other things.
My go to favorites include Head Country original (out of Oklahoma and sold at Baker’s and Walmart, among other area stores), Gates Sweet and Mild and Original (out of KC and sold lots of places), LC’s (a KC original, not sold in Omaha), KC Masterpiece Original recipe (the black label), sold here in Omaha but hard to find, Cookies Western Style (larger stores carry it, otherwise the Original version is also good) and just about any decent Eastern Carolina vinegar based sauce (not sure any are sold here) or Georgia/South Carolina mustard based sauce. Mustard (as well as vinegar based) sauces are perfect for anything pork, and also good with poultry. KC style sauces are great all around (and essential to add to your baked bean recipe). Bolder sauces are perfect for beef. I will even grill shrimp that have been marinating in a KC style sauce, but I now prefer Asian marinades that have a citrus element for shrimp.

[nativeomahan]

Several postings have discussed various “hot sauces”. Much like BBQ sauces, I am a bit of a hoarder when it comes to hot sauces. At least the bottles are small and usually inexpensive! I prefer milder sauces, and am particularly partial to Melinda’s Mango sauce and Tiger Sauce. I use either salsa or some variety of hot sauce on omelets and other egg dishes. And I gotta have some hot sauce on my hash browns or they are just boring potatoes.
My husband, as well as everyone I have ever met in México, owes personal allegiance to Valentina’s sauce, which is very inexpensive when purchased at Baker’s or Family Fare but you almost need to take out a second mortgage if you buy it at Hy-Vee. In México a bottle costs the equivalent of about 50¢, which might have something to do with its popularity, I just don’t know.

[bigredmed1]

Tiger sauce is also good on cheeseburgers. Once you get too hot of a sauce (like Dave's Insanity or DaBomb), the sauce makers forget flavor in search of maximum scoville units. They get boring pretty fast.

Will try Valentina's.

[ChadJK]

My husband, as well as everyone I have ever met in México, owes personal allegiance to Valentina’s sauce, which is very inexpensive when purchased at Baker’s or Family Fare but you almost need to take out a second mortgage if you buy it at Hy-Vee. In México a bottle costs the equivalent of about 50¢, which might have something to do with its popularity, I just don’t know.

Yep. I would say that Valentina, El Yucateco Habanero Sauce (both Green and Red varieties), and Tapatío or Cholula are probably the most popular in restaurants where the owners and most of the customers are latinx. If the number of bottles missing from the shelf (needing restocked) in Supermercado are any indicator, then Valentina is definitely the clear winner.

[Busguy2010]

In reference to that odd peanut butter on hot dogs suggestion I got from some Yahoo article some time ago, I never did try it... But I happened to have already sliced an apple and put a big glop of peanut butter in a bowl for that... And then I noticed I had a few Lil' Smokies that needed to be eaten. And well, I said what the heck, it can't be bad. So I dipped my Lil' Smokies in peanut butter.

My assessment, yes, its good. But only because Peanut butter and Lil' Smokies (hot dog) are good on their own. They don't complement each other in an elevating way, but they also aren't disgusting together. I'd never put peanut butter on an actual hot dog as if it was some culinary cracked code. So my bottom line is the writer of that article was full of sht.
Everybody has their own weird food thing they do in the privacy of their own home, but nobody should write an article about it and pass it off as some sort of culinary guidance...

That said, does anybody have any sort of "weird" food mixes that they really enjoy, but are almost a little timid to admit? I can't think of one of my own right now, I'm sure I have them, and I'm sure after some discussion, they will come out... A couple of the weird ones to me as a kid that other kids were doing was dipping pizza in ranch dressing, and mac & cheese with ketchup. I never tried ketchup on mac & cheese, but I have since tried pizza and ranch dressing. Its not bad, but definitely not something I must do with pizza. But apparently its not unpopular, because you can get ranch dressing for dipping at any pizza joint.

[ChadJK]

I see there are some local brands named after popular old school Omaha restaurants that you can buy at the store. Primary sauces and salad dressings. Does anyone seek these out?

[Busguy2010]

I see there are some local brands named after popular old school Omaha restaurants that you can buy at the store. Primary sauces and salad dressings. Does anyone seek these out?

I've noticed them at Family Fare. They have a shelf that appears to be old school/no longer existent Omaha steakhouse salad dressings. The notable one is Mr. Cs. It's been gone how long? And they're still selling the salad dressing. I'll have to take a closer look or a picture, but I always thought it was remarkable they had that selection. Definitely not something you see at Walmart.

[Brad]

I see there are some local brands named after popular old school Omaha restaurants that you can buy at the store. Primary sauces and salad dressings. Does anyone seek these out?

I've noticed them at Family Fare. They have a shelf that appears to be old school/no longer existent Omaha steakhouse salad dressings. The notable one is Mr. Cs. It's been gone how long? And they're still selling the salad dressing. I'll have to take a closer look or a picture, but I always thought it was remarkable they had that selection. Definitely not something you see at Walmart.

https://www.omahamagazine.com/2022/05/2 ... ery-stores

[ChadJK]

Anyone sneak their favorite condiments into restaurants? Women carrying fat-free salad dressing in their purse in the late 80s was pretty common. I've also seen women reach into their purse for packets of their preferred artificial sweetener. I did see a guy walk into an Asian restaurant carrying a bottle of sriracha. I am very tempted to take my own BBQ sauce into places. I have brought my own hot sauce to a few Lenten fish fries.

[nativeomahan]

I think customers are much more apt to take things away in purses and coat pockets than they are to bring things into a restaurant.

[Busguy2010]

Interesting thought came to mind.

Whats the most divisive condiment? One that a lot of people really like, but one that a lot of people really hate.

Something that you buy, have a bottle of, or keep extra packets of, that you think most people don't like.

For instance, I knew a guy in college that would just eat a mustard sandwich (being broke and all). Bread, and mustard. I thought he was joking when he offered me one, but actually, not half bad. Ive never made one myself, though. But it got me to where I now really only buy Dijon mustard for my personal use A much sharper and more stimulating flavor than regular old yellow mustard. But I wouldn't exactly expect it to be a crowd pleaser at a backyard cookout.

I've known people to practically throw up at the touch of even ketchup or mustard, but put ranch on anything.

Anyway, the one I thought of recently is malt vinegar. I caught a blue gill a few days ago (first time fishing in a long time), lightly breaded it, pan fried it, got all the brown crispy bits. Delicious. But I was like HOW do I not have any malt vinegar? So I bought some the next day with that in my mind not to be caught without it again.

So I'm gonna say malt vinegar for now.

[ThreeGGG]

Honey mustard is a must have.
I don't care if I ever see any Ketchup ever again.
Ranch dressing is good, but way over rated.
Poppy seed dressing is very under rated.

[nebugeater]

Honey mustard is a must have.
I don't care if I ever see any Ketchup ever again.
Ranch dressing is good, but way over rated.
Poppy seed dressing is very under rated.

The thing about Ranch is there are way too many types to say good or bad overall. Some are great and some just belong in the trash

[Busguy2010]

Honey mustard is a must have.
I don't care if I ever see any Ketchup ever again.
Ranch dressing is good, but way over rated.
Poppy seed dressing is very under rated.

The thing about Ranch is there are way too many types to say good or bad overall. Some are great and some just belong in the trash

I don't love or hate Ranch now. I used to be disgusted by it as a kid, but now, I don't mind it. I just don't generally keep Ranch in the house, but I'll use it if the opportunity comes up in a dipping sauce sort of situation. If I ever buy a bottle of Ranch (or any salad type dressing) it's Wishbone. And thats no knock on other brands. To me Ranch is just... Ranch. I could dip a celery stick in any of them and it achieves the same point.

I'd be interested to know what characteristics make one Ranch better than the other. I'm just simply not a connoisseur.

Also is there a Ranch dressing that will just blow my mind?

Im about to eat some sweet peppers with Bleu cheese dressing, so thats obviously my preference for vegetable dipping.

[ChadJK]

Ketchup hate seems so forced. You can love mustard without hating ketchup. I have to roll my eyes every time someone launches into the "ketchup is for kids" tirade. I don't put ketchup on everything (though, those people are out there) but I do like ketchup on a hot dog, ketchup on French fries, ketchup on a hamburger, and I think it's the best thing to dip LJS Chicken Planks into.

Celery Salt on a fresh homegrown tomato is superb.

I'm a mayonnaise hater and a Ranch dressing hater. It's hard to be both of those things in Nebraska. lol I can handle mayo as an ingredient so long as my tastebuds can't pick out the mayo in whatever I am eating.

Creamy Horseradish (Sour Cream + Horseradish - NOT Mayo + Horseradish) is excellent with a steak/prime rib.

Heinz 57 is the best thing to dip tater-tots into. I discovered this by accident. We were sharing a basket of tots and there was some Heinz 57 on the table and we got to talking about how none of us had ever tried it. So, we each dipped a tot into it to give it a try and we've been hooked on the combination ever since.

Balsamic Vinaigrette may be the best thing to ever happen to salad dressing. Dorothy Lynch may be the worst thing that ever happened to salad dressing.

Secret Aardvark Habanero Hot Sauce is excellent on Home Fries.

Every bite of a frozen burrito (well, burrito that was frozen but now hot - you know what I mean) should get a few dashes of Valentina "Extra Hot" Hot Sauce. Your frozen burrito should be in one hand and your bottle of Valentina in the other hand.

[Busguy2010]

Ketchup hate seems so forced. You can love mustard without hating ketchup. I have to roll my eyes every time someone launches into the "ketchup is for kids" tirade. I don't put ketchup on everything (though, those people are out there) but I do like ketchup on a hot dog, ketchup on French fries, ketchup on a hamburger, and I think it's the best thing to dip LJS Chicken Planks into.

Celery Salt on a fresh homegrown tomato is superb.

I'm a mayonnaise hater and a Ranch dressing hater. It's hard to be both of those things in Nebraska. lol I can handle mayo as an ingredient so long as my tastebuds can't pick out the mayo in whatever I am eating.

Creamy Horseradish (Sour Cream + Horseradish - NOT Mayo + Horseradish) is excellent with a steak/prime rib.

Heinz 57 is the best thing to dip tater-tots into. I discovered this by accident. We were sharing a basket of tots and there was some Heinz 57 on the table and we got to talking about how none of us had ever tried it. So, we each dipped a tot into it to give it a try and we've been hooked on the combination ever since.

Balsamic Vinaigrette may be the best thing to ever happen to salad dressing. Dorothy Lynch may be the worst thing that ever happened to salad dressing.

Secret Aardvark Habanero Hot Sauce is excellent on Home Fries.

Every bite of a frozen burrito (well, burrito that was frozen but now hot - you know what I mean) should get a few dashes of Valentina "Extra Hot" Hot Sauce. Your frozen burrito should be in one hand and your bottle of Valentina in the other hand.

I didn't actually know ketchup hate was a thing.

I always put ketchup on my hotdogs, burgers, and dip French fries. The chicken plank is a little different lol, but I ain't hatin', just never thought to try it, and now I will... I think the biggest eyebrow raiser has been the Mahomes ketchup on steak thing. Mans must prefer his steak well done, and THEREIN lies the sin. I once bought a thin steak and it was way too easy to over cook, right around the time everybody was like "wut? Ketchup on steak?" I tried it. I won't let that happen again haha. As far as ketchup, I'm still bumpin Great Value organic. Never gonna buy another brand.

I like Horseradish, not as a store bought topping. Its tough to find a decent "Horseradish sauce" in store. And I mean the ingredients are -Horseradish, vinegar, salt. But on the same hand, I'll rock with Arby's Horsey Sauce

I resorted to just buying a Horseradish root, shredding it up with some vinegar, salt. I went with mayo as the medium, but sour cream might be something to try.

Balsamic Vinaigrette is just about my favorite salad dressing. Or even just balsamic vinegar with toasted bread and extra virgin olive oil. Love that sharpness.

I almost always keep frozen burritos, and yes, its obligatory to eat with a dollop of pace picante.

[Busguy2010]

I wasnt really sure which one this belonged in. Been a long time since I had salmon, but I cooked a filet up tonight. Not a condiment, but an additional layer of flavor you can have, or have not, to a salmon fillet is the skin.

So salmon skin, do you eat it or not? Do you like it, do you prefer it on or off?

I think it's the best part, like fried chicken skin. But I've come across some people that prepare their salmon first and foremost by removing the skin. I shed a tear when it goes in the bin. Often when you see a bear eat a salmon, they'll just peel the skin off and let the rest of it go down the river.

So what have ye?

[nebugeater]

I wasnt really sure which one this belonged in. Been a long time since I had salmon, but I cooked a filet up tonight. Not a condiment, but an additional layer of flavor you can have, or have not, to a salmon fillet is the skin.

So salmon skin, do you eat it or not? Do you like it, do you prefer it on or off?

I think it's the best part, like fried chicken skin. But I've come across some people that prepare their salmon first and foremost by removing the skin. I shed a tear when it goes in the bin. Often when you see a bear eat a salmon, they'll just peel the skin off and let the rest of it go down the river.

So what have ye?

Well, after giving this some serious thought, I will respond to your "What have ya" It is NOT a condiment

[ChadJK]

I'm just going to throw this out there since this is the condiment thread...

Sweet Baby Ray's BBQ Sauce is horrible. Even worse, it's horrible AND popular. So, everywhere I go I am plagued with Sweet Baby Ray's being the only BBQ sauce option. There, I said it.

[Busguy2010]

I'm just going to throw this out there since this is the condiment thread...

Sweet Baby Ray's BBQ Sauce is horrible. Even worse, it's horrible AND popular. So, everywhere I go I am plagued with Sweet Baby Ray's being the only BBQ sauce option. There, I said it.

Agree 1000%.

[Louie]

I'm just going to throw this out there since this is the condiment thread...

Sweet Baby Ray's BBQ Sauce is horrible. Even worse, it's horrible AND popular. So, everywhere I go I am plagued with Sweet Baby Ray's being the only BBQ sauce option. There, I said it.

Agree 1000%.

Since I feel like I see them everywhere, is KC Masterpiece better than Sweet Baby Rays? All just opinions, of course

[Busguy2010]

I'm just going to throw this out there since this is the condiment thread...

Sweet Baby Ray's BBQ Sauce is horrible. Even worse, it's horrible AND popular. So, everywhere I go I am plagued with Sweet Baby Ray's being the only BBQ sauce option. There, I said it.

Agree 1000%.

Since I feel like I see them everywhere, is KC Masterpiece better than Sweet Baby Rays? All just opinions, of course

Ya know, haven't really thought about it a lot in my adulthood. I usually either make my own, or if I buy BBQ sauce, I make it a point not to buy any brand that contains corn syrup. Sweet Baby Ray's first ingredient is high fructose corn syrup. KC masterpiece has HFCS too. Cookies, etc. Pretty much all the common ones you can get in a plastic squeeze bottle.

You have to spend a bit more to actually get a decent BBQ sauce thats based in tomato and brown sugar or molasses. But that to me is a big difference maker. The HFCS is just cheap. Weird to describe. BBQ sauces based in corn syrup are just a weird mouth feel. They're "serum-y".

Same goes with any of the popular ketchup brands, one of the main ingredients is always some sort of corn syrup. And that stuff just has no substance. HFCS is an abomination and it is regretful how it became such an every day ingredient. Doesn't belong anywhere near my BBQ.

[BRoss]

Heinz 57 is the best thing to dip tater-tots into. I discovered this by accident. We were sharing a basket of tots and there was some Heinz 57 on the table and we got to talking about how none of us had ever tried it. So, we each dipped a tot into it to give it a try and we've been hooked on the combination ever since.

Heinz 57 is great on chicken sandwiches too, although it is mainly marketed for chicken, so I guess that shouldn't be such a surprise. I'll have to try it with tater tots some time.

[ChadJK]

Heinz 57 is the best thing to dip tater-tots into. I discovered this by accident. We were sharing a basket of tots and there was some Heinz 57 on the table and we got to talking about how none of us had ever tried it. So, we each dipped a tot into it to give it a try and we've been hooked on the combination ever since.

Heinz 57 is great on chicken sandwiches too, although it is mainly marketed for chicken, so I guess that shouldn't be such a surprise. I'll have to try it with tater tots some time.

Jimmy Buffett liked it on burgers, "I'm just a cheeseburger in paradise... I like mine with lettuce and tomato, Heinz 57 and french-fried potatoes, Big kosher pickle and a cold draft beer..."

They actually make a spicy Heinz 57 which Heinz calls Hot 57 Sauce. It's very tasty too. Though, hard to find.

[ChadJK]

I'm just going to throw this out there since this is the condiment thread...

Sweet Baby Ray's BBQ Sauce is horrible. Even worse, it's horrible AND popular. So, everywhere I go I am plagued with Sweet Baby Ray's being the only BBQ sauce option. There, I said it.

Agree 1000%.

Since I feel like I see them everywhere, is KC Masterpiece better than Sweet Baby Rays? All just opinions, of course

Ya know, haven't really thought about it a lot in my adulthood. I usually either make my own, or if I buy BBQ sauce, I make it a point not to buy any brand that contains corn syrup. Sweet Baby Ray's first ingredient is high fructose corn syrup. KC masterpiece has HFCS too. Cookies, etc. Pretty much all the common ones you can get in a plastic squeeze bottle.

You have to spend a bit more to actually get a decent BBQ sauce thats based in tomato and brown sugar or molasses. But that to me is a big difference maker. The HFCS is just cheap. Weird to describe. BBQ sauces based in corn syrup are just a weird mouth feel. They're "serum-y".

I really like Head Country. We discovered it when we lived in Oklahoma (it's very popular there) and it's starting to show up around here a little. Stubb's is also very good. I tend to buy the spicy variants of those brands. I've also purchased countless sauces from various BBQ restaurants over the years that they sold at the restaurant and I happen to enjoy while dining.

I think HFCS has a definite aftertaste to it. I notice it mostly with sodas. I stopped drinking soda regularly years ago. On rare occasion get a Coke bottled in Mexico sweetened with cane sugar. On even rarer occasion, I get a Coke bottled in the US and sweetened with HFCS. There is a clear taste difference and the HFCS has an off taste that lingers on the palate. If you drink it every day you don't really notice.

Same goes with any of the popular ketchup brands, one of the main ingredients is always some sort of corn syrup. And that stuff just has no substance. HFCS is an abomination and it is regretful how it became such an every day ingredient. Doesn't belong anywhere near my BBQ.

We've been buying the Simply Heinz which is flavored with cane sugar instead of HFCS. It may not be the best value for some large families on a budget where the kids are churning through a jumbo bottle of ketchup every week, but for our small family that doesn't eat at home as often as we should it works out fine.

[Busguy2010]

The last BBQ sauce I bought was Stubbs. They seem to be better quality, and I too go for the spicy version.

HFCS just, its hard to put my finger on why I don't like it in a culinary sense. In sauces, I just feel like they're too homogenous, I guess. Too velvety, no real flavor. They're just a hodge-podge of funky and questionable ingredients that could be accomplished the natural way. Secondly, I actually think things with HFCS are harder to digest. Like if I find myself with a Coke, or Dr Pepper in my hand, I usually don't drink the whole thing, because they just don't sit well. That could be cause I really stopped drinking pop a decade ago, so now the rare occasions I drink it, I can tell they don't treat me right.

Its good to see companies sort of gravitating away from it. But yeah, there is that rub that stuff with real sugar is more expensive.

[Busguy2010]

Since we're on the subject of BBQ, let's talk liquid smoke. Anybody else have a bottle in the cupboard? I used to turn my nose up at the stuff, but now, I find it really has its uses. Every time I make BBQ sauce, I have to smoke it. I'll put it in with whatever meat I'm smoking, because that smoke flavor is essential to a good BBQ sauce IMO. But sometimes I'm lazy or forgetful, and miss the opportunity to do it the right way. I find liquid smoke really comes in handy. It feels sinful to use, but its really the same stuff as if you're just smoking meats.

I've found it to come in handy in marinades, especially in cold weather where I don't feel like grilling outside. I'll throw some in my marinade, break out the indoor electric grill, sear it up, and really can get some chicken or steak that tastes quite a lot like its been grilled over charcoal.

[Stan]

I don't really use liquid smoke all that much, but I love the stuff and have since I was a kid. I think the only time I really use it though is for making a jerky marinade.

[ChadJK]

Since we're on the subject of BBQ, let's talk liquid smoke. Anybody else have a bottle in the cupboard? I used to turn my nose up at the stuff, but now, I find it really has its uses. Every time I make BBQ sauce, I have to smoke it. I'll put it in with whatever meat I'm smoking, because that smoke flavor is essential to a good BBQ sauce IMO. But sometimes I'm lazy or forgetful, and miss the opportunity to do it the right way. I find liquid smoke really comes in handy. It feels sinful to use, but its really the same stuff as if you're just smoking meats.

I've found it to come in handy in marinades, especially in cold weather where I don't feel like grilling outside. I'll throw some in my marinade, break out the indoor electric grill, sear it up, and really can get some chicken or steak that tastes quite a lot like its been grilled over charcoal.

I don't really use liquid smoke all that much, but I love the stuff and have since I was a kid. I think the only time I really use it though is for making a jerky marinade.

I think using copious amounts of smoked Paprika is how people are choosing to add smokiness to their dishes these days when actual grilling/smoking isn't an option. I've had the same small bottle of Liquid Smoke for years (a little goes a long way).

[Busguy2010]

Since we're on the subject of BBQ, let's talk liquid smoke. Anybody else have a bottle in the cupboard? I used to turn my nose up at the stuff, but now, I find it really has its uses. Every time I make BBQ sauce, I have to smoke it. I'll put it in with whatever meat I'm smoking, because that smoke flavor is essential to a good BBQ sauce IMO. But sometimes I'm lazy or forgetful, and miss the opportunity to do it the right way. I find liquid smoke really comes in handy. It feels sinful to use, but its really the same stuff as if you're just smoking meats.

I've found it to come in handy in marinades, especially in cold weather where I don't feel like grilling outside. I'll throw some in my marinade, break out the indoor electric grill, sear it up, and really can get some chicken or steak that tastes quite a lot like its been grilled over charcoal.

I don't really use liquid smoke all that much, but I love the stuff and have since I was a kid. I think the only time I really use it though is for making a jerky marinade.

I think using copious amounts of smoked Paprika is how people are choosing to add smokiness to their dishes these days when actual grilling/smoking isn't an option. I've had the same small bottle of Liquid Smoke for years (a little goes a long way).

Smoked paprika is another great way to get that flavor, and I use it in my cooking often. You can definitely over do it though.

A little does go a long way with liquid smoke too. Very easy to over do it. They honestly should sell it in a dropper bottle, wouldn't be a bad idea.

For smoked Paprika, I swear by, and I will never buy it from anywhere but Natty G's. The stuff is the BOMB. Its organic, tastes great, and is cheap. A whole package like this-

For around 4-5 bucks. To get that much product in a bottle in a regular grocery store, youre probably talking about 3x the price for the same volume.

[Stan]

Guess I need to go to Natural Grocers. Smoked paprika at the store(Bakers) is easily 4-5 for a small container.

I'm waiting for my peppers to turn red so that I can smoke them, dry them, and make my own chile powder using anaheims.

[Busguy2010]

I can't recommend Natural Grocers enough for every single herb and spice. They are higher quality, higher volume, cheaper, and to top it off, organic. They also have a lot of spices that you just can't find at a Hy-vee, Walmart, Baker's, Family Fare.

[Stan]

I can't recommend Natural Grocers enough for every single herb and spice. They are higher quality, higher volume, cheaper, and to top it off, organic. They also have a lot of spices that you just can't find at a Hy-vee, Walmart, Baker's, Family Fare.

Good to know! I usually write them off as more expensive similar to Whole Foods so I haven't been in one in many years.

[Busguy2010]

I can't recommend Natural Grocers enough for every single herb and spice. They are higher quality, higher volume, cheaper, and to top it off, organic. They also have a lot of spices that you just can't find at a Hy-vee, Walmart, Baker's, Family Fare.

Good to know! I usually write them off as more expensive similar to Whole Foods so I haven't been in one in many years.

Sure thing! Just take a slow walk down the bulk goods aisle and look at the prices and volume of what they're selling and everything you usually buy.

Things aside from spices that are also an astonishing value compared to your usual stores are dried fruit like mango, cranberries, raisins, tart cherries, coconut, etc.

Nuts are also a great value there. Pistachios, almonds, cashews, walnuts, Brazil nuts, hazel nuts, etc.

Other dried goods like oat meal, big bag, little price.

If you focus on their store brand bulk goods, their quality and value can't be beaten.

[ChadJK]

I can't recommend Natural Grocers enough for every single herb and spice. They are higher quality, higher volume, cheaper, and to top it off, organic. They also have a lot of spices that you just can't find at a Hy-vee, Walmart, Baker's, Family Fare.

Good to know! I usually write them off as more expensive similar to Whole Foods so I haven't been in one in many years.

I haven't been in one in many years too. That last time I went in one I got more of a herbal/holistic medicine vibe geared toward vegan hypochondriacs. It felt more like a Natural Walgreens than a Natural Grocers. I should check it out again.

[Busguy2010]

I can't recommend Natural Grocers enough for every single herb and spice. They are higher quality, higher volume, cheaper, and to top it off, organic. They also have a lot of spices that you just can't find at a Hy-vee, Walmart, Baker's, Family Fare.

Good to know! I usually write them off as more expensive similar to Whole Foods so I haven't been in one in many years.

I haven't been in one in many years too. That last time I went in one I got more of a herbal/holistic medicine vibe geared toward vegan hypochondriacs. It felt more like a Natural Walgreens than a Natural Grocers. I should check it out again.

I was definitely shy the first few times I walked in when they first opened 10 or so years ago. There's definitely a sort of hippie vibe. I mean, obviously since all their produce is organic (nothin wrong about that) and fairly priced. Not a place to go for meat at all though. But for those other things I mentioned, they can't be beat. Also great prices on organic free range eggs, and great selection of supplements and personal care products. The main thing you have to get past is that idea that you mentioned, that it's for hippie vegan weirdos (though, a lot of it is) you realize "wow, this stuff is better and cheaper than whatever normal grocery store I go". Its not a one stop shop, but Its definitely part of my rotation.

[Brooklyn Decker]

I love spicy brown mustard. Its just so good on a ham sandwich, hotdog or a brat. There's really nothing like a thick cut ham sandwich with spicy brown mustard on marble rye.

[Stan]

I love spicy brown mustard. Its just so good on a ham sandwich, hotdog or a brat. There's really nothing like a thick cut ham sandwich with spicy brown mustard on marble rye.

Can we declare that mustard pairs best with pork? Horseradish with beef? I'm not sure what condiment goes best with chicken as it's kind of a multipurpose meat.

[ChadJK]

Can we declare that mustard pairs best with pork?

My brother-in-law will tell you the best condiment for pork chops is apple sauce.