I have, but in all fairness mass quantities of alcohol were involved.Nope, I don’t eat raw fish.
Might do my Aunt Jamima syrup bottles we bought before the woke left canceled her image as well.I saw that yesterday and told my wife I’m listing the unopened bottle we have on eBay.
Sushi is incredible given the right fish. Wasabi for the sushi, Ginger flakes to cleanse the pallet before the next specie.Nope, I don’t eat raw fish.
Good on potatoes, leftover spaghetti or rice, ramen noodles; as a dip for ridged potato chips, saltines or even matzah.I guess my tastes are not that refined. I'm more than satisfied with Wolf brand chili with no beans.
On eggs or hot dogs, it can't be beat! Even by itself.
Woody
You guys are a bad influence. I was on the glidepath for bed. Now I’m cobbling together a hotdog burrito.As long as Franks Hot Sauce (needed for hot wings) and Louisiana Hot Sauce (needed for proper consumption of Coney I-lander hot dogs) are still in stock, the world will continue to turn.
Sushi is incredible given the right fish. Wasabi for the sushi, Ginger flakes to cleanse the pallet before the next specie.
The siracha with mayo is a great addition as well.
Nagoya in Stillwater and Sakura Japanese restaurant in Ponca have incredible sushi bars.
Speaking of Siracha sauce, we have a bottle in the fridge. It gets used on occasion like today when adding it to baked beans for a little heat and flavor.
If it disappears for a while, it will be missed but many other hot sauces are on the market to take its place.
Like has been said, Franks with butter and garlic powder for wings, Tabasco for breakfast on eggs, and Louisiana sauce for general heat and flavor.
Tabasco peppers can be grown at home and made into your own hot sauce. Only takes one plant to make gallons so keep that in mind. One tiny pepper will make a mild sauce, two will make it hot and three will take it to volcanic levels in a standard size hot sauce bottle.
We grew four plants one time, ending up making gallons of the stuff to give away. Never again.
OK. I'm on a mission now!Good on potatoes, leftover spaghetti or rice, ramen noodles; as a dip for ridged potato chips, saltines or even matzah.
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