Condiments on your table?

Purplepoppies I'm with you - I particularly like fish pie with my black pepper!

It depends upon what the meal is. There are always salt and pepper grinders on the table. Mint sauce for roast lamb, mustard and horseradish for roast beef, and apple sauce for roast pork. I make sage and onion stuffing to go with pork and chicken. For other meals like cold cuts and salad we have the usual pickles, onions, beetroot, and chutneys. We are just getting to the end of the homemade green tomato chutney from the year before last. We also like to have mango chutney or aubergine pickle with a curry. The salad cream, mayonnaise and tomato ketchup are always available if anyone wants them.

Sparkly- does he have any aches and pains? All that turmeric in the curry powder should be doing wonders for his flexibility?‍♂️

Jalima-I didnt mean the only thing I like with beef is yp; I meant the only meat I serve with yp is beef! I hope that makes sense.

Sparkly1000, That made me laugh!

What happened there??
Please ignore first phrase

I was answering pollyperkins I only like yorkshire pud with beef

Tell tell tell Jalima!
and horseradish sauce - you've got to have horseradish sauce!! And proper gravy (although I don't make it with stock from bones usually as a Proper Chef would do).

I usually put our meal on the side in the kitchen and let DH help himself - that way he can't accuse me of giving him too much!!

I only put out salt & pepper if it's just DH and me - he adds pepper, I add salt. For Sunday roasts there will be gravy as well. Tomato ketchup and mayonnaise is always available when DC/GC visit, they like lots of other condiments as well which we never use so they bring their own. We usually eat at the table but if it's a very simple meal (eg fish 'n chips on a Friday night) we might eat it on our laps in front of the TV.

Well I don’t put salt in anything I cook so, if we have friends round I will put salt and pepper on the table. Just the usual - mint for lamb, horseradish or pickled walnuts for beef etc.

Teapot not pit!

I must be set in my ways . Milk always in a jug. Tea made in teapit. Hardly ever sauces/condiments on table.
When we are on our own (DH &me) we eat at kitchen table and I do usually 'plate up' but for visitors (even family) we eat in the dining room and use serving dishes.
I only like yorkshire pud with beef (apple sauce with pork, mint sauce with lamb).
But like others we do eat off our laps in front of tv for a Sat night treat, if we are in and on our own.

Salt, vinegar and Brown sauce. The pickles came out only at Christmas

I'm a gravy girl too Purplepoppies I love lashings of it with my roast dinner. It has to be proper gravy though, no granules for me.

When the DD left home I cleared out the fridge and there were about thirty jars of pickle, relish, sauce and condiments as she and her DF are accompaniment mad. I swear they do not know what half the food they eat tastes like for all the extras they add to it.

My DS is not much better. I came home from holiday on Monday to find four bottles of tomato ketchup in the fridge. As least he's consistent.

As it's usually just moi I season my food in the kitchen before I bring it through. I like a bit of dinner with my black pepper ?.
If my girls are here it's normally a roast so a jug of gravy and which ever sauce is appropriate. If I do a salad then I have been known to put salad cream and mayo bottles on the table.
I am also in the camp of yorkies with what ever roast you fancy, and even with sausage and mash!! ?

Grannyrys - I’ve sucumbed to a DGD’s liking for Yorkshire pudding with any roast dinner!
My own essential condiment is freshly ground black pepper. And mayonnaise on chips, Belgian style.

After serving in the army in India for many years, my late FIL would not eat any savoury dish without covering it with Madras curry powder, even traditional roasts.
Another quirk from his Empire days was to use an entire bottle of Dettol in his weekly bath.
He smelled like a cross between a curry house and a public lavatory.

Husband always has salt and white pepper. I prefer black pepper.

Thinking about the YP post and wondering which 'expert' says it only goes with beef. If I particularly like an item, I include it with whatever suits me. Worked so far.

Reading through this post has made me feel really nostalgic for the days of eating at the table! Do wish I had room for one - no space in the kitchen and only room for a sofa (no armchair even)... Brought home to me how my living space has shrunk!

Lea & Perrin's Worcester sauce is a firm favourite of my husband's...every meal that includes gravy has also to be doused with this ..not for me though. Our children followed suit and used to do the same as their dad, and regularly have this in their own homes now. Many years ago when Daddies brown sauce used to have a little picture of a man with a receding hairline on the bottle, my son (about 7 at the time) used to hand the bottle across to his dad at the table saying here,s your sauce dad. It was years later he told us that he actually thought the man on the sauce bottle was his own dad, as they looked very similar!

Salt on pepper on table for soup, also out if we have visitors as some people will always add these, even before tasting food. DH and DS like ketchup on many things. The bottle comes out when food goes on the table and they add it, then bottle goes back in fridge. I wouldn't use condiments from a bottle if eating out. They wouldn't be on the table in good restaurants anyway, but after an experience in a fish and chip restaurant in Covent Garden, which was recommended, I would be wary of my family using them. In view of diners, a waiter was laboriously squeezing the remnants from the bottom of all the table ketchup containers. When he finished, he began to fill up 'fresh' containers with these leftovers! I wondered how long it might take for the original contents to finally be used.

Slightly off subject but what is this yorkshire puddings with everything nowadays? To me yorkshires go with beef, not lamb pork and chicken as well!

Cherry the salt on the side of the plate has brought back memories. When I was little salt was always in a little blue bowl with a tiny spoon which you used to put on the side of your plate. You were not supposed to dip your food in it but put a little on your food with your knife (mother was very particular on manners) also mustard had a little pot with a spoon. Sauces always came in small bowls with spoons, milk and cream in little jugs. No bottles on my mums table!!!!

Like white, pepper, brown sauce especially on baked beans. A little salt, not keen on ketchup but dh likes it with his chips I like mayonnaise olive oil on salad.
Don’t put everything on the table, pickle with cold meat surely. Mustard with roast chops or bangers and mash.