Sauces

[fishonjazz]

Love hot **** on my eggs. I usually just use Frank’s. Only so much room in the fridge for condiments.

Which reminds me. I wish we got one of these oversized fridges when we redid the kitchen years ago.

I use franks on my eggs and hashbrowns too ( i like it on the hashbrowns most)

I wish it were hotter though.

 

[Miggs]

You guys are way more experienced than me with this.

Give me your top 3 hot sauces, each distinctly different in kind of sauce, with brand too, please.

 

[Miggs]

I use franks on my eggs and hashbrowns too ( i like it on the hashbrowns most)

I wish it were hotter though.

It’s just right for me I think. Maybe a tiny bit hotter would be good. Like 5-8%. I don’t have a high tolerance for that.

 

[fishonjazz]

Not a hot sauce, and i have posted it before, but i love this ****.


Especially on a chicken sandwich

 

[infection]

Anybody like El Pato?

 

[infection]

Not a hot sauce, and i have posted it before, but i love this ****.
View attachment 6548

Especially on a chicken sandwich

My favorite chipotle sauce, bar none, is Subway. They need to sell that stuff. I always ask for a side cup. I don’t alway eat at Subway, but when I do, I get a footling steak and cheese on wheat, pepper jack, toasted, lettuce, tomato, onion, spinach, green peppers, jalapeños, banana peppers, and LOTS of chipotle sauce.

Taco Bell’s lava sauce was badass, too, but those MFers create and disband stuff like nobody’s business. 90% of their menu changes are different ways of arranging their “just add water” contents, but occasionally they get something new and cool like the lava sauce... and then it’s gone.

Speaking of Taco Bell, did anyone ever eat the grilled stuft burrito? Not the ****** one they have now, but the original that they had from like 2000-2008. Sometime about ten years ago they created the XXL Grilled Stuft Burrito which translated to more sour cream and ****** just-add-water guacamole, and they took out a bunch of meat. It does not taste the same at all. Damnit I miss that burrito. **** Taco Bell.

 

[Gameface]

Anybody like El Pato?

I don't know. Should I try it?

 

[infection]

I don't know. Should I try it?

Yeah, less of a hot sauce (well, I mean, it’s got spice), but more of a base to use in something or could even use to smother burritos or chimichangas.

Used to make a dish where I’d grill chicken and then stuff it, with cheese, in a large jalapeño. Then grill that thing. Then wrap it in processed cheese, wrap in a tortilla, and fry it. Then smother with a sauce based on El Pato.

Haven’t made that in a while. Takes too much time.

 

[Hotdog]

I use franks on my eggs and hashbrowns too ( i like it on the hashbrowns most)

I wish it were hotter though.

Franks on eggs?

I dont know bout that. Cholula and tabasco way better.

I dont even like franks. I used to, but after it being used wings enough times and tasting way better wing sauce it got old and isnt even good any more. Cant even imagine it on breakfast.

 

[idestroyedthetoilet]

Those Banquet TV snacks are awesome. I even like the nasty potatoes and the corn isnt bad even though it always overlooks down to almost a dried popcorn kernel. Love scraping the hard bbq sauce off the film and putting it on top of the mashed. That said, 370 calories is nowhere close enough to satisfy. I'd have to eat 4 of them to feel full.

For cheap work food, I hit up Ghetto Grocery on Teusdays. I get 15,000 -17,500 calories for $15-20, and that's what I eat for 6-7 days, usually with some leftover for the next week. Ham n cheese sammies, tub of yogurt, a little fruit, oatmeal, cookies n ceareal n garbage or a gallon of ice cream, maybe some honey roasted peanuts.

 

[idestroyedthetoilet]

Got an 8 quart crock pot for Xmas.

Used it three times already.

Take it back and get a pressure cooker. Much faster and the meat cooks better. Teriyaki chicken in no time that's as good as any Hawaiian restaurant, and it's best with the cheapest, bone in, skin on $.77/lb chicken thighs. Then use the bones and fat to make chicken stock.

 

[Miggs]

Take it back and get a pressure cooker. Much faster and the meat cooks better. Teriyaki chicken in no time that's as good as any Hawaiian restaurant, and it's best with the cheapest, bone in, skin on $.77/lb chicken thighs. Then use the bones and fat to make chicken stock.

I would but I threw out the box already. Looking online, I see 14 and 16 quart pressure cookers.

Once my kids get a little older and we don’t have ten million puzzles, crayons, markers, coloring books and other such nonsense in our one kitchen closet, I’ll ask for one from Santa and keep it in there.

A 6 or 8 quart one makes no sense to me. I want something that can cook up a ton of **** for parties...then put that ton of **** in some dish over a sterno, clean out that pressure cooker insert (or inside) and cook something else in one.

That said, I have stories about them exploding and people going to the hospital with third degree burns as well, and a bunch of these stud chefs on Top Chef always seem to struggle using one which scares me.