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 After reading a discouse concerning using catsup/ketchup on weiners, I took a quick survey of my refrigerator door shelves' contents.
There I found some surprises I'd forgotten I owned; fish sauce, hard sauce, green maraschino cherries. U-Bet chocolate syrup, horse beans in chili sauce, Liquid Smoke, Vietnamese chili sauce, capers in olive oil, hot vinegar.
Foodie Forums asks, what's in your refrigerator door? What do you use them in?
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Ketchup - I use it on anything which it could conceivably be used on, and on a few unconceivable items as well. This evening we had some vegetarian roast duck from Dottie's, and after broiling it to get it crisp and brown, I poured ketchup all over mine. I had asked my son to get the ketchup for me from the fridge, and as he handed it me he warned me that this is the last time he is going to fetch anything for me which offends his principles. Notwithstanding my sone's comments, my ketchup is not entirely unprincipled: I use only organic ketchup. I used to buy Muer Glen and sometimes Amy's, but when I found organic ketchup at half the price at Price Chopper under a made up generic name, I had cognitive dissonance, which I finally resolved in favor of the brand X. My qualm was that maybe I should support an authenic brand rather than sell out to some souless corporate brand, but then I thought about all the little, homegrown companies which end up selling to their brand to international mega corps, and I figured why should I be spending double to support someone who is likely to end up cashing out at my expense. It's a tough world out there.
Mustard: More than one kind. Brown mustards with seeds, sweet mustards, whatever interesting kind of mustard I come across. Not as many things to use mustard on as ketchup, but every once in a while I am forced to buy some tofu hot dogs just so that I have something to smear with mustard.
One day I came across a honey-mustard sauce at Hanniford, and bought it. It was delicious on everything, including salad. It was not organic, but it had no chemicals and no oil.
I have jars of sweet pickles, which are good with almost anything.
I like mayonnaise, but since I started to become concerned about oil I no longer keep it in the house and almost never eat it.
I pretty much restrain myself from buying every conceivable type of condiment, but from time to time I give in and buy a bottle of something sweat and sour, or barbeque, or hoisin, or some sort of ginger sause, or whatever seems to be so appealing that I just can't resist.
I like various types of hot peppers, and in the summer I dry hot red peppers and grind them in a coffee grinder (one which we use for everything other than coffee) and put the ground red pepper into a shaker. I also like tobasco sause.
There are probably quite a few condiments which I am forgetting and leaving out. In any case, this information is very personal, and I would appreciate it if -- as a courtesy -- everyone reading ibrattleboro would treat my condiment preferences as confidential information: just for us to know about, but not anyone else.