Anyone can cook (with a lot of help from these chef-made condiments)!

I have a confession to make: The pandemic has turned me into the real-life version of the Condiment King, the most excellent, most underrated villain from “Batman: The Animated Series.” Instead of hoses that shoot powerful streams of ketchup and mustard, I’ve been wielding bottles of Hotville Chicken Cayenne hot sauce and lashing bland food with spoonfuls of chile crisp from Yang’s Kitchen, Needle, Hui Tou Xiang, Go Go Bird and Rice Box —to name a few. Alta Adams Red Ranch, 8 ounces, $16 “I made a penne a la vodka using it.” “It was even good as a salad dressing on a wedge.” On a recent afternoon, chefs Keith Corbin and Daniel Patterson sat at a table inside their West Adams restaurant, Alta Adams, and contemplated the many uses for their new Red Ranch sauce. “People would always say, ‘How can I get your sauce?’” Choi said on a recent phone call. “We thought, ‘Wouldn’t it be wonderful someday if we could find a way to share these things with more people?’ Noma is turning 20 next year, and over COVID, it gave us time to think about things, and it just felt like the right time to share something of ourselves with a wider audience.” Last summer, the fermentation lab team, test kitchen team and Redzepi presented about 100 products to De Las Heras and other Noma veteran team members to try as potential first releases for Noma Projects, the leg of the Noma operation that will now sell retail products.