I thought I'd like it. Really.

Tofu. I have had it at one of my favorite Asian restaurants and like it. I think, "Oh, that seems pretty easy to make." So I buy some. Well, it's been sitting in my fridge for over a month now. I'm intimidated by it, I guess. And I've done this more than once. What's up with that?

I have jam issues too. Do I ever use jam on my toast? No. So, why do I have several moldy jars in the fridge and backup in the pantry?

Sauces like mole, adobo, hoi sin, red thai pepper and pastes like olive tapenade all look great on the shelf. If the possibilities were endless...... why haven't I used them more than once?

Strawberry and apricot jam are great. When they start trying to pass of that mixed berry or mixed fruit jam, I'm thinking it's just leftovers.

Damn, I like mixed berry jam. But my favs (sigh, faves? I never use the stuff, I swear!) are blueberry or black cherry.

Well pass the mustard!

I have French's regular, Frenchs Spicy Brown, I have Texas Pete's Honey Mustard, I have Frenchs Bold n Spicy and I have an off brand thats Southwestern Spicy Mustard. Why? Hell, I don't know...I think its because I almost believe that I will use those mustards inventing some kinda wild new food, then I use them once, discover I don't like them and go back to the regular Frenchs Mustard.

And while I'm at it, theres the same kind of variety of hot sauces, ketchup's and picante's...and it boils down to the fact that I will not use but one of those, or maybe two...lol

Maybe we just want to look like were well rounded in the flavor department?

I think I had a mustard period..... but, I think I used them all up. I like mustard.

You folks have made me feel much better about all the flavored vinegars, chinese sauces, thai mixes, fruit simples, and BBQ sauces I have stuffed on every shelf of the fridge and pantry. I think I'm going to clean them all out tomorrow.

i actually did do a major purge last month - the fridge is half-empty now. Or, is it half-full?

I think it's just too big.

My husband wants me to save all the carry-out condiments you get from restaurants--jelly, mustard, catsup, tartar sauce, soy sauce, etc. They're piled in the fridge…and we never ever use them.

Oh gawd - mustard.

I seem to think mustard makes a good souvenir.

I'm also guilty of the lil packet thing - they're going to be good for a picnic. Really. <I just threw out about 60 lil packets of stuff I had in a bag at work - now to take on the home collection>

I saw this when ehBeth first posted it, said "I do that all the time!", then couldn't think of anything.

Then Swimpy said "tofu" -- right, tofu, I do that!

Then tapenade -- totally!

And on it went, blank until someone posts something and then lame to just say "me too..."

But finally remembered one. Almost every time I go to Trader Joe's I get a package of little pitas and some Hummous. Almost every time sozlet and I have a few right off, (pitas dipped in hummous), and then it sits... and sits... and sits... until it's old and gross and past it's sell-by date and we throw out the rest. Actually like it, don't know what the problem is. It's much better when it's brand-new fresh... or something.

eeeyep, little packets o' condiments line my kitchen drawers.

I just dealt with my hummous on Tuesday night. Had hummous on multigrain toast with cheddar cheese and dill pickles. Saved the hummous from a fate worse than death.

Other hummous has not been as lucky.

A contractor who worked on my house once commented that I had no real food here - just condiments.

Roger, you just ROCK my world! I stay outta a2k for ages, surf around, and find roger!!!! I know that shoulda read the whole thread, but I read roger's words..... had to say... no, he said what I wanted, period!


Now I read the rest.... The defense rests... ok?

I don't even know what hummous is...do I want to know?

I used to have a whole drawer full of condiments...for those just incase moments, if I run out of the big size bottles.

I had to go and take a peek at my fridge. I think I'm the condiment Queen. Theres everything known to a southern fridge...KETCHUP..and more KETCHUP...BBQ sauces....all kinds and of course, that good ole Lousiana Hot Sauce...along with a few more kinds of it. And lets not forget that picante. We have chunky, mild, hot and of course all the salsa's...chunky, black bean and white corn, restuarant style..and so on.........I'm ready! For what is the question??

A big friend of a2k had sub-line going " I used to be nuts,now I've moved up to condiments", or similar, I still miss ya, cav!

Dinna wanna hi-jack this one!!!!

What is hummous, BTW? Sounds like earth for the garden, to me!

I don't think I spelled it right. It's a chickpea (???)-based um dippy sort of stuff that goes well (when both are fresh) with pita bread. Middle Eastern.