Hoping to experiment with Sichuan condiments this year. But I would never come close to what our nearby Sichuan place can produce. They have the wok-enabled kitchen and the expertise, and we can get there in 5 minutes or fewer.
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What is a pie safe pantry?
NVM I found it.
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I make all-yolk mayo and like it better, but my son (the other big mayo eater) does not. And Duke’s is already all-yolk.
Never made kabocha pie but think buttercup beats pumpkin in general, so i make that a fair bit. I also think roasted small pumpkins can make a better pie than canned pumpkin, but decided a while back it wasn’t enough of a difference to bother with.
I used to make about 4 quarts of red pasta sauce up at a time and use it for a few weeks. It wasn’t worse, but was only marginally better than the mass market (e.g., Bertolli) stuff i was buying, and cost more to make, so i gave that up. (edit - i did not know about San Marzano back then, though)
I’ve followed 2 recipes to make my own “yellow curry” powder and found that anyone’s commercial prep is better.
I tried to make a spicey whole-seed mustard and it was barely “meh”, so I’ll stick to storebought now.
I’m sure there are other examples but I’m pretty good at memory-holing my embarrassments.
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Ahmen to that!
And the results are never what people expect to boot. I can remember Customers asking if we had any “Real” Ketchup in the Kitchen and I totally understood 
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Actually much better. I don’t like Store bought Marshmallows but homemade are good!
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I think of dried Pasta and fresh Pasta as separate beings.
Each have their place in my Kitchen and are not really exchangeable for one another.
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And endlessly customizable flavors!
In N Out’s Animal Style burgers are actually fried in it on the flat top.
An Alsatian restaurant near me made their own mustards and they were completely amazing. Have no interest in making it myself though.
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Chili crisp
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No.
I am not a fan of surprise mustard in the meat
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Just “surprise mustard” or mustard generally? 
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I like mustard on hot dogs, and honey mustard on pretzels. I like honey mustard pretzel nuggets.
I don’t want mustard to sneak into any of my other foods. Mustard needs to be mentioned on menus and by home cooks.
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So.
It’s almost a must for me to have mustard on a corned beef or pastrami sandwich. And depending on the type of ham, on a ham sandwich as well. As for the type of mustard on the above sandwiches, I prefer brown/deli mustard if available.
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Dried vs fresh pasta is often a matter of application.
For your Alfredo’s, your carbonaras, your caccio e pepe, dried is def the way to go. Allows for finishing cooking in the sauce and allowing for proper reduction/emulsification.
Fresh pasta, done with high quality flour with a little butter or oil, garlic, some lemon, maybe some pepper flakes. Well… Mmm mmm.
Fresh pasta is easy enough that I like to do it one a month or so because I enjoy it.
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My aunt made the best homemade ketchup I have ever tasted. I would never attempt it myself, the closest I have found is Red Duck Spicy.
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I’m so disappointed when I’m given a ham sandwich, roast beef or turkey sandwich, and someone has applied mustard. I usually eat the meat and leave the bread that has mustard on it when this happens.
I don’t mind mustard with corned beef but I prefer it without. I prefer pastrami and Montreal smoked meat without mustard.
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This may be mostly an invention to justify making or buying $$ fresh variants.
Personally, I think they both start with the same stored, milled grain. Other than the added time to rehydrate dried (and the uncertainty surrounding the time to cook), why should there be any difference?
I can see exceptions where other fresh ingredients are incorporated into the paste.
