Talk:Condiment

message: What the heck IS a condiment? This "article" is but a list and thus does not meet encyclopedia standards. 145.254.158.60 01:58, 14 May 2006 (UTC)
replies: text: Yeah, it made no sense at all. I've rewritten it quite heavily. Lots of room for improvement though. DWaterson (talk) 23:52, 18 March 2009 (UTC)

text: Agree on salt.  See http://dictionary.reference.com/browse/condiment .  Logical Cowboy (talk) 03:00, 23 October 2011 (UTC)
replies: text:  Even if there is a huge difference, it would not matter much. This is not a food encyclopedia anyway, what matters is we give the general definition and perspective, so there's no point in giving the detailed and specific differences. If people need better definition they can look to more specific references. That is why we have references and a reference list, so people can look into them if they need additional information or clarification. Also, your argument that things like cinnamon and thyme as non-condiments doesn't follow the broad definition of what a condiment is. In any case, I have modified the article's definition of what a condiment is. GrayFullbuster (talk) 03:38, 23 October 2011 (UTC)

text: Salt is not a spice.  You are just using words arbitrarily.  See http://dictionary.reference.com/browse/condiment .  Logical Cowboy (talk) 03:53, 23 October 2011 (UTC)

text: Well then, how would you reconcile your claims that salt is not a condiment to this part [] of the article? Also, just because you don't agree that salt is a condiment does not mean you can simply assert and disregard what has been agreed as consensus (whether salt is a condiment or not).GrayFullbuster (talk) 04:05, 23 October 2011 (UTC)
replies: text: This article just shows that salt is an ingrediant in condiments, not a condiment itself.  Just because it is placed on a table commonly, doesn't change it's classification. Titan operator (talk) 04:17, 23 October 2011 (UTC)
replies: text: Whether or not salt is a condiment depends on the person's perspective. But as you have seen in the article Salt, the fact that it is placed under the idea that it is a condiment and no person has changed such can show that it has been accepted by the majority that salt is a condiment. GrayFullbuster (talk) 04:23, 23 October 2011 (UTC)

text: Salt is a condiment.   See http://dictionary.reference.com/browse/condiment .  Logical Cowboy (talk) 04:13, 23 October 2011 (UTC)
thread_title:  Definition 

message: is peanut butter considered a condiment??! surely it's more of a Spread? --86.135.217.213 03:39, 3 January 2006 (UTC)
thread_title:  Peanut butter 

message: I wonder: is lettuce a condiment? I was a bit confused when I first read it :-) Boereck 21:40, 24 March 2006 (UTC)
thread_title:  Lettuce 

message: Regarding Spreads: The page on spreads says "A Spread is a dense, soft Condiment that can be spread"... So quite literally, Spreads are Condiments too. You don't normally eat Spreads or Condiments raw, however, you usually eat them on Cereal platters, such as slices of Bread. Therefore; Honey, Peanut Butter, Jam, and other such spreadable Sandwich toppings may all be classified as Condiments, with the subcategory of Spread (Mainly because they are thick and usually eaten individually, perhaps on Toast.)
Lettuce seems to have been enjoyed as a post-meal Hors d'œuvre, similar to Parsley. Where one goes, the other may follow. (But how often have I eaten Parsley on my sandwiches?) Lettuce is not spread onto sandwiches, but may indeed be an unground spice. Spices are included in the category of Condiments.
I am here in particular because I feel this article could use some touching up. These sub-categories of Spread, Preserve, Sweetener, Oil, Salad Dressing, Vegetable, Mineral et al. should all need to be added or clarified in this section. IMHO. Ayelis 02:08, 1 May 2006 (UTC)
thread_title:  [[Peanut_Butter_Jelly_Time|Peanut Honey Lettuce Time!]] 

message: I have no issue with the article but, given that there's a category for condiments, why do we have a list on this page?  I think it should be removed.  Dylan 17:19, 18 January 2007 (UTC)
thread_title:  Why the list? 

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thread_title: Image copyright problem with Image:HP sauce.jpg

message: I'm just wondering if there is some good reason why horseraddish is not listed as a condiment here. (Lucas(CA) (talk) 19:11, 30 November 2008 (UTC)
thread_title: Horseraddish Sauce?

message: Could a condiment be made by growing any of these bacteria:
Lactobacillus bulgaricus
Streptococcus thermophilus
Penicillium glaucum
Penicillium roqueforti
Brevibacterium linens
in a low-calorie substrate (eg agar-agar or skimmed milk ?)
:I guess if you consider non-fat yogurt to be a condiment, then sure, why not?  —Preceding unsigned comment added by 207.161.99.131 (talk) 04:33, 1 June 2009 (UTC)
thread_title:  Low-calorie condiment 

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thread_title: File:Hp sauce & hp fruity.jpg Nominated for Deletion

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message: Why the heck not? 192.223.158.46 (talk) 08:40, 8 June 2012 (UTC)
replies: text: Seriously.Novangelis (talk) 16:49, 8 June 2012 (UTC)
thread_title:  Whipped cream 

message: n a First I find it interesting that some people in the comments here don't seem to consider relish a condiment. Not sure what they would consider it, but that is certainly an interesting stance to take...it is a substance that exists solely to put onto other foods to improve or add to their flavor. It's certainly not a "spice", or an "appetizer". It's a prepared substance made specifically for putting onto other foods, so it couldn't be classified as the same as putting a pickle onto a burger. And salsa is not a condiment either? Wow. I suppose that would depend on how you use it...if you're using it to dip tortilla chips in, I guess it would be a "dip", but since it is primarily intended to put on top of things like tacos and burritos, I would certainly be inclined to call it a condiment. But that's just me.
My original comment was going to be that I think it kind of odd that a rare, specialty item like "Gentleman's Relish" has found a place in the gallery alongside all these other widespread, fundamental cultural condiments, while it's really a specific brand of anchovy paste that sees limited use in certain areas. That's like listing "Heinz Ketchup" specifically, only a lot less common and less known. Meanwhile, actual, plain old "Relish" didn't even have a simple link anywhere on the page, in spite of the fact that it is a page about the topic of relish, which is a quite widely used condiment in many places. If you ask me, "Relish" should be in the gallery, and if there is a picture of "Gentleman's Relish" shown, it ought to be captioned something like "Anchovy Paste" (yum), as it bears no relation to actual relish, which is made of chopped and pickled vegetables or fruit, according to the page on relish. If I didn't know anything about relish, and came to this page, I'd see "Gentleman's Relish", and think "hmmm...relish...that's that stuff that people in America eat on burgers and hotdogs". I would then click on the link and read that relish is actually an anchovy paste, and assume Americans are totally nuts because they like to eat anchovy paste on their burgers (there isn't a link or mention of "Relish" on that page either). Anyway, I would come away having learned that "relish" is just anchovy paste, and that oddly enough, Americans all import their anchovy "relish" from the UK, because that's the only place in the world where "Gentleman's Relish" is made. I'd also wonder why it didn't say anything about hotdogs or hamburgers on the page on "Gentleman's Relish".
Yes, I am exaggerating. But I do feel that a link to "Relish" is more suitable page on the general topic of condiments than one specific brand of "relish" that bears no resemblance to what most people consider "relish". If they want to read about "Gentleman's Relish", there is a link on the "Relish" page that will take them there (although I think that page should also discuss what exactly the term "relish" means and where it comes from, because it can obviously apply to vastly different types of foods). If we start listing specific brands of specialty condiments, where will it ever end? It should say "steak sauce, not A1 sauce (although both are neglected, sadly). "Worcestershire sauce" is okay, because it has become a generic term and isn't being made by only one company now. I don't mind if one shows a image of a bottle of A1 sauce, with a caption linking to "steak sauce", but showing an image of "Gentleman's Relish" with a caption calling it "relish" would be misleading, since that is not what most people consider relish. At least not in North America. If "relish" has a totally different meaning in Europe, then perhaps the page on relish ought to mention this fact. .45Colt 11:16, 10 August 2015 (UTC)
thread_title:  Relish