What are you cooking today.
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OKAY! I have been offline for some time, excuse being: 2 month old baby at home. For some unknown reason, I am catching up on MFK tonight, and have fallen into a complete catch up on this thread... grossly engaged... and drinking beer after beer...
One thing needs to be revisited... EVERY BURGER DESERVES AN EGG! As a matter of fact... the bacon, egg, and cheeseburger might be the only burger worth eating, as all others leave me disappointed.
One thing needs to be revisited... EVERY BURGER DESERVES AN EGG! As a matter of fact... the bacon, egg, and cheeseburger might be the only burger worth eating, as all others leave me disappointed.
Welcome back
BrookKeeper
!
Congrats on the baby, didn't know you were expecting.
"The Incredible, Edible Egg"........I put that sh*t on everything
.....and shircha sauce!
BrookKeeper
!Congrats on the baby, didn't know you were expecting.
"The Incredible, Edible Egg"........I put that sh*t on everything
.....and shircha sauce!
Thanks man! My fish are a little sad about the baby... But they still get some attention. This is my hot sauce of choice... I call yours 'peppered ketchup'Welcome back
Congrats on the baby, didn't know you were expecting.
"The Incredible, Edible Egg"........I put that sh*t on everything
.....and shircha sauce!
I'm all about the flavor, not the amount of heat.
And not just any sriracha sauce, but this brand right here: Huy Fong Foods (with the rooster logo)
Pretty sure that is the only thing called sriracha sauce... My sister in law calls it cock sauce, which is an issue in and of itself... The Marie Sharps is definitely spicier than that, but I'm not just about the heat, either... Beware is universally considered a very flavorful sauce by those I know who like spice. Worth a shot if you see it anywhere. I personally don't care for the flavor of Sriracha (or cock sauce!) and I find it mildly annoying that it has become so trendy...
I stand corrected (by my own doing)... According to Wiki... But I am validated on the derogatory nomenclature!
Within the United States, sriracha is associated with a sauce produced by Huy Fong Foods[2] and is sometimes referred to as "rooster sauce" or "cock sauce"[9] due to the image of a rooster on the bottle.[10] Other variations of sriracha have appeared in the US market, including a sriracha that is aged in whiskey barrels.[11][12]
Various restaurants in the US, including Applebee's, P.F. Chang's, Taco Bell, Pizza Hut, Jack in the Box, Subway, White Castle, Gordon Biersch, and Burger King have incorporated sriracha into their dishes, sometimes mixing it with mayonnaise or into dipping sauces.[2][13][14][15][16][17] The name "sriracha" is considered to be a generic term, since the creator of the Huy Fong Foods sauce, David Tran, did not trademark it.[18]
Trust me, I will try any foods, including hot sauces, that I get a chance to do so. I am a culinary adventurer.
I'm Vietnamese and have been consuming Huy Fong sriracha for decades....well before the recent American trend
Here are just a few of the other makers out there, but Huy Fong is the original.
Wasn't doubting you, as a matter of fact, I doubted myself so went to Wiki and learned I was wrong, and already owned up to that...
