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what: Following in the footsteps of the terrifically successful Thai Condiment Exchange, we've decided to open the borders for a homemade spicy condiment exchange. Hot sauce, sriracha, sambal, piri piri, jerk, salsa, gochujang, chili oil, chili paste, nam phrik, harissa, mustard, shito, chutney... Any homemade, spicy condiment is fair game. We've scheduled this at a time when the farmers markets should still have plenty of locally-grown hot peppers.

where: Aroy Thai | 4654 N Damen | BYOB

when: Tuesday, September 18 at 7:30pm

how:
• RSVP here with what you plan to make. (Please feel free to reserve here and announce your contribution later.)
• Bring nine labeled portions to trade – use your best judgment on what you believe a reasonable portion to be. It will inevitably vary based on what you prepare.
• If you happen to make a little extra of your spicy condiment and think it would pair well with Thai food, please bring some to share.

who: Ten spots for spicy food enthusiasts – and up to five spots for any plus ones – for a total of fifteen dinner guests.

Exchange participants:
RAB
turkbob - sriracha
gastro gnome - skhug
trixie-pea
m'th'su
ronnie_suburban
laikom - pikliz
boudreaulicious - pepper sauce/chimichurri
Jazzfood - habanero-roasted garlic marmalade
Darren72

Dinner guests:
REB
snap203
PIGMON
Teresa
PitaChip

Wait list:
stevez (for dinner only)
Jefe
msoma97
figmolly
AlekH
fropones

Count me and snap203 down for two. I'll try my hand at sriracha.

I'm in for 1 spicy condiment and 1 for dinner.

I'm not sure what condiment to make yet, but I'm thinking something with tomatoes and habaneros from the Yucatan.

Piggy and I are in! We'll be one for the exchange and probably 2 for dinner. We're thinking either Tunisian harissa or a Jamaican style hot sauce. Thanks for carrying the torch!

In for the exchange. Not sure about dinner yet.

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The Food Chain—the Chicago Reader’s food and drink blog

I'm in for the exchange and dinner.

Thanks!

=R=

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I just wanna live until I gotta die. I know I ain't perfect but God knows I try. --Todd Snider

Twitter: ronniesuburban

This is awesome! I'm in for both + Teresa for dinner.

in for both--I have about 15 different types of peppers harvested to date so this should be fun. Thinking of some kind of canned pepper sauce and maybe a spicy chimichurri as a little bonus.

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“The problem with people who have no vices is that generally you can be pretty sure they’re going to have some pretty annoying virtues.” Elizabeth Taylor

I would like to be a part of this as well.

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"In pursuit of joys untasted"
from Giuseppe Verdi's La Traviata

If there's room for a dinner only participant, count me in. Things are just too hectic with my schedule right now to be able to commit to making a condiment. If someone else who is participating in the exchange needs my spot, I completely understand.

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Steve Z.
Photographer/Pseudojournalist

"The only time to eat diet food is while you’re waiting for the steak to cook." - Julia Child

I'm going to make pikliz.

Hi, Steve. It would be great if you could join us. As you know, seating is tight at Aroy -- but as long as we're no more than 15, you're in!

Ronna

I love that you're making something I had to Google. Sounds mighty tasty.

Ronna

I was just talking about pikliz last pm. It's the traditional accompaniment (w/tostones) for my Haitian Voodoo Stew I learned from employee meal living in S. Fla.

Also, if I didn't make myself clear, I'm in for both dinner and the show. Thinking of making a habanero-roasted garlic marmalade.

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"In pursuit of joys untasted"
from Giuseppe Verdi's La Traviata

It is one of only a few condiments used in Haitian meals, traditionally. Personally I think it goes great with the Haitian fried meats, but I don't hesitate to eat it with everything to add some major heat. It is a simple condiment, but I have 2 adopted siblings from Haiti, hopefully I can get a family recipe!

Great idea, Ronna. If I've counted correctly, there is still one spot for a condiment and two spots for dinner. If that's correct, PitaChip and I will take these. We don't know what we'll make yet, but if it comes down to what we have in the fridge, expect something concocted from gefilte fish and brisket. (That's a joke. Please don't disinvite us.)

Your math matches mine. Glad you can join us.

I've got a pikliz recipe if you need one, this one from my old neighbor Monsieur Paul.

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"In pursuit of joys untasted"
from Giuseppe Verdi's La Traviata

It's pretty simple and I've eaten it plenty to know what it should taste like. However, if it's not difficult to pull up, i'd be glad to compare it to my others while concocting a recipe of my own!

Sounds like fun. I'm in if there's room.

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blog E-Dogz

Sorry, I mistakenly did not do a head count in the original thread. Put me on standby if possible.

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blog E-Dogz

PIGMON is in for sure for dinner.

Just to clarify, snap and I are two for dinner, one condiment.

Can you please add me to the wait list?

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Melissa
"Tell me what you eat, and I will tell you what you are." -Savarin
www.mindfulmeals.wordpress.com

This sounds awesome. I realize I'm a late responder, but if you could add us to the wait list that'd be great. We probably won't be able to get there until 8p anyways, but we'd still like to come.

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FIG Catering, For Intimate Gatherings
Our website
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molly@FIGcatering.com

We will probably make XO sauce.
Looking forward to it.

I'm interested in dinner too if it opens up.

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blog E-Dogz

How did I snooze on this? Anyways, I'm in for dinner if anyone can't make it.

Please toss me on the wait list, too

Just an idea to toss out there..since the wait list is growing would it be possible to schedule group 2 another night?

Or can the restaurant accommodate two big tables??

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Melissa
"Tell me what you eat, and I will tell you what you are." -Savarin
www.mindfulmeals.wordpress.com