Railroaders place to shoot the shit.

FMB · Board Modification Mediator

Quarantine Struggle Food

Pipes FC · Enemy of the State

I just put the chicken directly in the pan that I heat the water in. Add ice and then the chicken and into the fridge

FMB · Board Modification Mediator

I've been trying different BBQ sauces and think I've found a keeper. I made 1 change. I subbed 1 cup of Thai sweet chili sauce for one of the cups of ketchup.

The Krink · The Forum Celestial Advisor

I'm always experimenting with new "secret sauces" for my turkey patty melts. Mayo-Must-Ketchup-Piri Piri sauce or
Franks Red Hot Sauce. That shit tastes good on everything. One year I made "Blueberry BBQ" sauce. Was not a hit.
It was in the "Blueberry Cookbook" and I had mucho picked Blueberries to use up some way.

Snippy · Force Majeure

Frank's is not even a thing here. The bottles on the shelf grow moss. I'm living Texas Pete country. Nobody asks for hot sauce, they ask the server to bring Texas Pete,

Cy Valley · Upgraded Condition

I've got some Texas Pete in house right now. It must be a Snippylvanian thing because I don't think it's all that great. Mrs. Cy likes Frank's.

McIlhenny Tobasco. That's good stuff.

There are some places that carry only Cholula, to which I say, "Eh".

-- Edited by Cy Valley on Monday 10th of July 2023 03:09:10 PM

The Krink · The Forum Celestial Advisor

Think my first hot sauce was "Tiger Sauce". Loved the heat and the flavor. Too bad the ingredients list is a few
chemicals too many. Probly most recent push of a hot sauce would be Siracha. There are dozens of hot sauces
out there and they are all hot. Unless you really love mouth burn shy away from the habanero sauces.

jonnycantdo · Upgraded Condition

In Virginia we are in the South but there's enough bleed over that Franks does get used....it's ok...but Texas Pete is also in every cupboard....and I must confess Sriracha has impressed me as a condiment to put on frozen burritos. Just a bit mind you....

The Krink · The Forum Celestial Advisor

Just learnt the Siracha industry is in tough shape. This sauce is bought by many buyers that re-sell it and
there is a shortage. Crop failures has something to do with it. Price gonna skyrocket soon if not now.
Might want to pick up and extra bottle or two if you find it at the price you"re used to.

jonnycantdo · Upgraded Condition

The real Sriracha uses Anaheim peppers, so if that crop fails it's hard on the manufacturer, who is a really stand up guy. Hoy Fong foods, I believe....I would buy theirs at any price...it's that good. But no other...there's hot sauce, and there's the rooster!

Calvin · Upgraded Condition?

https://www.youtube.com/watch?v=pt8FfivG8lE

Snippy · Force Majeure

Justin Wilson would have been seeing McIlhenny Tabasco at that table.
I gair-own-tee.

Justin was on the 50,000 Watt Clear Channel blowtorch of AM radio, WWL, every day and Tabasco was on every restaurant table when I was growing up in Nawlins.

jonnycantdo · Upgraded Condition

Tabsco is a special one too......

The Krink · The Forum Celestial Advisor

Hello TW. This would classify as a "struggle food"...potatoes and gravy but they give it a fancy French name.
Very filling. I could eat a small plate and surrender. Very tasty. Then there are peoples who can eat like you
never seen before. Man vs Food TV show maybe first to "glam" over eating. 5-7LBs of food to eat within an
30-60mins time period and you get a T-shirt and a picture on the wall of fame. This guy in this video has
conquered a whole bunch of impossible eating challenges.

jonnycantdo · Upgraded Condition

i got some poutine when I visited Ontario...I found the gravy not at all savory and the whole mess was lost on me as result...I was expecting big flavor explosion....I got none.

Railroaders place to shoot the shit.

This is the official end of my post.