Most underrated sauces/toppings?
My vote goes for oyster sauce. Excellent on burgers, plain white rice, and anywhere your pleb ass would use soy sauce instead. Too strong for dipping, but a thin layer on almost everything savory will blackjack you in a dark Detroit alleyway and smuggle you across interstate lines until you hit Flavortown USA
Also an essential ingredient for recreating Chinese take out.
>>7363869
This shit is so much better then the added sugar meme sauce.
>>7363954
What the fuck does that taste like?
>>7363869
I never ate an oyster. Does the sauce taste fishy?
![img_0108[1].jpg](https://i.imgur.com/XeQoAts.jpg "img_0108[1].jpg")
I could put this shit on vanilla ice cream and it'd still taste delicious.
>>7363972
not op, but I don't think so. I think it tastes vaguely briny I guess, kind of how nori does
>>7363956
Sauce
>>7363972
Not at all, and it doesn't taste at all like oyster unless you take a big spoonful and fight through the salt and sweet/savory flavors.
Best way to describe it is a less sweet teriyaki with a darker, more intense body.
No discernible difference in flavor between the ones with real oyster and the ones with simulated flavoring that I can taste, but Chinamen and >"""""foodies""""" might dispute me
Give it a try
>>7363988
What purpose does it serve?
>>7363995
All.
>>7363972
No, but when you cook with it, it makes your kitchen smell like a vaginal yeast infection for a few minutes.
Goes away quickly and makes your food taste great, though.
>>7363869
Oyster sauce has loads of MSG in it, which, to me, is a beautiful thing.
When confronted with the choice of red label vs. green label, go for the red. It has more of what you're looking for.
>>7363941
Get on my level.
>>7363981
I found this at an asian store but there were several different kinds. One of them was kinda chunky, some had black beans, one was just pure oil I think. Does anyone know which is the "traditional" version?
>>7364352
>muh authenticity
>>7363956
Like every Filipino food: shit.
Korean Gochujang
>>7364341
Why don't you just make fresh chili paste, anon?
Pardon me while I shill this shit
Put it on your steak nigga, fuck A1, fuck HP, use this
>>7363956
However you need it to taste. It's for all-purposes
>>7364594
fuck yeah dude hoisin rocks
>>7364731
>anno domini 2016
>putting sauce on your steak
>>7363869
just stir-fry any vegetables with oyster sauce and it's good
I have a goat condiment but I don't want to share it slash ruin it.
>>7365222
At the very least I like it cooked with red wine.
Horseradish in general should be more popular.
>>7367266
Horseradish mustard is the best
Also chipotle mustard
>>7364352
They're all different products. That's like going "I went to the grocery store for some heinz, but one was red, one was yellow, and there were a few others that were green and chunky or brown and sweet."
By your descriptions, it was probably garlic chili crisp, garlic black bean paste, and chili oil.
Why does fish sauce smell like poo but taste like wonderful salty fish?
This sauce can be very tricky, but I find it to taste much better than any ordinary ketchup. The color swap really blows my mind.
>>7363996
who would make such a thing?
>>7363869
This stuff. Don't know why everyone I know hates it. Oh, also Marmite, just a dab on instant noodles=heaven
>>7367965
Tomas
