Discussion in 'The Red Room' started by Ancalagon, Jul 27, 2020.
Seriously, what kind of unholy abomination is this?!??
Actually that sounds pretty good. The sweet of the honey and the (mild) heat of the sriracha.
I'd be willing to give it a try. It might be good on french fries.
My god is putting this on fries and feeding it to unexpecting toddlers and people from the UK.
That's a strange god.
You have no idea.
You've never read the Book Of Mormon, have you?
I mean, Sriracha is already somewhat sweet, so this doesn't sound too bad.
I read of no gods other than the Flying Spaghetti Monster.
or scientology. LRH is a strange god. It would have been so great if he was alive now. He would have told all his followers he was the first person in a billion years to know the truth and write it down. Then he would have told them that only through his teachings could you know the truth without getting sick and dying. Then we would have seen him catching COVID and dying. Then we could have reversed his words on the cult and made them afraid to be scientologists because they would die like him.
We could really make their heads explode by asking whether or not that made Dr. Fauci a SP or not. Maybe he is just trying to save you from the error of the tech? What do I do? Xenu help me.
Which then begs the question of would this go good as a pasta sauce. I like fra diavolo so this might be a good start.
This reminds me of when I went to a high end italian place in AL and had to explain what fra diavolo meant to the fucking chef. Not the waiter who was nice enough to get the chef, but the actual chef. I expect something like that at Olive garden, not at a place claiming to be high end italian. For those not aware it would be like trying to explain what wasabi is at a high end sushi place.
I've been using this for ages...
Pro tip: Add some soy sauce, minced ginger and minced garlic and you have a stir fry sauce of the gods!
Wait... what the... I just now realized that this was a video clip and that Heinz is selling it mixed together. I'm going to continue to make my own for now... but that's interesting.
We were in a Family Dollar last year and the toddler picked up a bottle of, I think, Heinz ketchup mixed with mayo.
We distracted it out of his hands with a toy car.
I have no interest in trying this.
It is saucy sauce.
Yet another reason I support the genocide of trump supporters for the good of mankind. Only they could make something like this.
I like the olive oil mayonnaise. Nice flavor in that stuff.
There are two and ONLY two acceptable choices for mayo:
Any other "choice" is wrong and you should feel bad and ashamed of yourself.
Duke's is okay. Never heard of Bama.
You poor, unfortunate soul.
Back in the '80s, I had an aunt in the USAF. We'd have to periodically send her care packages of stuff from here she couldn't get even in California. A Jar of Bama was always on the list.
Come to think of it, that could be an interesting topic to look at. As recently as 40 years ago, our food was extremely regional. You couldn't get Bama mayo or Zeigler weiners outside of the southeast. Come to think of it, it was the whole premise behind Smokey and The Bandit.
But, in the intervening period, companies have merged and/or been bought by huge multi-nationals coupled with the rise of the internet and our food has lost a lot of that regional flavor. For instance, Piggly Wiggly, the quintessential southern supermarket, is based in Keene, New Hampshire. Homemade is always better, but the only store brand of Chow Chow I'll eat is made by a company in Wisconsin.
Japanese mayo or gtfo. Uses a superior vinegar and superior eggs Over regular mayo and has a delightful little ingredient called MSG
Reminds me of General Tso's Chicken. Not the same mind you, but a generally sweet and hot flavor.
I have been told by folks far more knowledgable than I, that since Martha White flour was bought by a mega-corp, it has been impossible to make good biscuits anymore.
One of the things that I have been doing is when there's a food that I really like, I've done my best to figure out how to duplicate it. That way when it gets discontinued, or they change the recipe, I can still eat what I enjoy.
The only sugar we've ever bought was Dixie Crystals, out of Savannah. I could tell when they were bought out in the 90's because the consistency changed. It wasn't as fine as it used to be.
Speaking of mayonnaise, I recently discovered the beauty of using mayo instead of oil or butter for grilled cheese/melts. I was skeptical at first, but when I thought about it, you're basically taking a tangy fat/oil with some eggs in it to get it nice and crispy. If you haven't tried it, I recommend it (though sparingly, because it seems like a heart attack on a plate).
Yep. I've been doing that for about ten years. A local restaurant does the concession stands at the local high school football games. I know the owner pretty well and he told me that's what he does for toasting all the buns, so I started doing it. He said there was no sense in bringing butter to the concession stand because toasting buns would be literally the only thing he'd use it for. So, he brought mayo.
Actually, sugar is what you've really got to worry about.
I mean, I'm not trying to candy my grilled cheese...
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