See, now we're getting to the real meat and bones, where is the line to be drawn on what's a condiment with a definition that loose? Pickled vegetables are wonderful adds to the flavor profile of a dish, but nobody would ever think of cucumber pickles if anyone says the word condiment. Saurkraut is lucky enough to be mostly liquid so it gets a bye of course.
No, I absolutely agree with you, but corporate wants me to cover my ass so I do.
What planet are you from, sir? Pickles are a condiment and also a standalone fruit.
I'm not disagreeing, I'm just saying after a certain point it becomes moot to argue the state of your food topping. Its my personal belief that anything not added during the cooking process can be considered a condiment under the very loose definitions given, however, we as human beings may (as a consequence of our very finely-developed thought patterns) endeavor to further categorize these things. I personally don't want everything on the burger but the burger patty itself to be considered a condiment, because that feels incorrect.
The burger is a sandwich. The main components are bread and its key ingredient constituents. For example: you cannot have a caprese sandwich without basil, tomato, and mozzarella. Everything else at that point is a condiment, or addition. If you remove basil, or tomato, or mozzarella from the sandwich, then it is no longer a caprese. A burger requires bread and a beef patty. Everything else on it is additional. Does this sound like a decent place to start on the definition of "condiment"? This way, it is dish-dependent.
Language means whatever people say it means, right? Are burgers an exception to that?
AHA, but I have already determined that cheese is not a suitable condiment for purposes of this conversation, therefore the rules of a hamburger-cheeseburger distinction shall not extend to any other commonalities when discussing topping. Sandwiches in particular are their own definitional nightmare, but I say for the sake of argument a condiment should be limited to seasonings, sauces, dips, and things that people can (should) unanimously agree are delicious toppings for a wide variety of foods, such as pickles, jams, and syrups. Oils may count too, olive oil with parmesean on fresh bread is wonderful.
Shut up, you sissy.
Think of it this way: if you remove ketchup from a burger, is it still a burger? If you remove cheese from a burger, is it still a burger? To both of those statements, I say yes. If you remove bread or the patty, it is no longer a burger.
Hmm. What if you swap the bread out for lettuce, like a keto burger? Or what if you put a chicken patty in, instead?
Mayonnaise is S on the tier list for this reason, lots of delicious fats to add great flavors to. I haven't had Puckerbutt in a while but that's a great vinegar-y hot sauce brand, like Tabasco but with the kick I wish Tabasco had. I'd suggest Cry Baby Craig's too, if you haven't tried it.
What a horrifically nonconceptual person you are
I trained as a chef. What more would you ask of me?
Oh yeah? Then name every condiment.
Your piss is a condiment. Doesn't make it good, given how much of it is has been up your own ass.
Good, there's one. But I thought a chef would be able to come up with more than that.
