#1 2012-12-27 16:42:21
After interviewing food historians, scholars, cooks, doctors, activists and consumers for his new film "Soul Food Junkies," filmmaker Byron Hurt concluded that an addiction to soul food is killing African-Americans at an alarming rate.
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#2 2012-12-27 17:01:30
Anything that reexamines people's eating habits and reduces the burden of ignorance on our national health system is a good thing. For instance, how would you describe your diet?
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#3 2012-12-27 17:22:42
choad wrote:
For instance, how would you describe your diet?
My mother was born and raised in Oklahoma and they were poor. Although my father was an excellent cook from an Italian family, Mom still fixed us fried chicken, beans and ham hocks, fried mustard greens, and black eyed peas. My father made it to 94, so I guess it didn't hurt him too much. I now eat yogurt, fruit, steamed veggies, and grilled salmon, but I still love a pot of beans and corn bread now and again.
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#4 2012-12-27 18:13:10
Whitey is committing Nutritional Apartheid and Dietary Genocide against the kneegrow population! This insidious form of oppression must be condemned by the UN and by Politically Correct people everywhere in order to show solidarity with the victims!
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#5 2012-12-27 23:12:22
Immediately after accepting the Lord Jesus Christ as my savior, I ripped off a 19 second fart. I still question whether it was the refried beans I had earlier in the day or is the body of Christ really kind of fatty.
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#6 2012-12-28 01:52:58
phreddy wrote:
choad wrote:
For instance, how would you describe your diet?
My mother was born and raised in Oklahoma and they were poor. Although my father was an excellent cook from an Italian family, Mom still fixed us fried chicken, beans and ham hocks, fried mustard greens, and black eyed peas. My father made it to 94, so I guess it didn't hurt him too much. I now eat yogurt, fruit, steamed veggies, and grilled salmon, but I still love a pot of beans and corn bread now and again.
You should expose your immune system to mildly toxic fauna now and then, I think. Keep it awake and alert. I also believe most folks couldn't plan, purchase and prepare a viable diet to save their lives. Ignorance and attitude; kitchens are menial.
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#7 2012-12-28 01:54:27
Poor people eat high-fat diets. It's a survival strategy. They need to store the energy for times of famine. In times of non-famine they turn into fat niggers. Read your fucking Darwin, fools, it's survival of the fattest. ("Fittest" was a printer's error. Fuck you. It was too. Your sources are fabricated. Cunt.)
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#8 2012-12-28 07:11:15
WilberCuntLicker wrote:
Poor people eat high-fat diets. It's a survival strategy. They need to store the energy for times of famine. In times of non-famine they turn into fat niggers. Read your fucking Darwin, fools, it's survival of the fattest. ("Fittest" was a printer's error. Fuck you. It was too. Your sources are fabricated. Cunt.)
This brings up the obvious question. If the fat fat fatties (you know who you are) are around when civilization collapses, wouldn't it be pretty easy for the lean folks to chase them down and eat them?
Just think how many skinny people you could feed off of one 'jerry springer viewer'. Which one would you rather eat, a sinewy, smartey-pants nerd or a nice, plump, twinkie eater? (Fat people also come with thier own preloaded cookin' lard - so they fry up real nice and fluffy).
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#9 2012-12-28 08:43:10
Lip shitz wrote:
WilberCuntLicker wrote:
Poor people eat high-fat diets. It's a survival strategy. They need to store the energy for times of famine. In times of non-famine they turn into fat niggers. Read your fucking Darwin, fools, it's survival of the fattest. ("Fittest" was a printer's error. Fuck you. It was too. Your sources are fabricated. Cunt.)
This brings up the obvious question. If the fat fat fatties (you know who you are) are around when civilization collapses, wouldn't it be pretty easy for the lean folks to chase them down and eat them?
Just think how many skinny people you could feed off of one 'jerry springer viewer'. Which one would you rather eat, a sinewy, smartey-pants nerd or a nice, plump, twinkie eater? (Fat people also come with thier own preloaded cookin' lard - so they fry up real nice and fluffy).
Have you ever considered taking up judging books by their covers as a hobby? While you're at it, why not kick the next 10 fat men you meet? They'll feel better about themselves after a good workout and we won't have to put up with your smart-ass jibes and Captain Obvious impersonations until you get out of traction.
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#11 2012-12-29 00:16:28
Tall Paul wrote:
Lip shitz wrote:
WilberCuntLicker wrote:
Poor people eat high-fat diets. It's a survival strategy. They need to store the energy for times of famine. In times of non-famine they turn into fat niggers. Read your fucking Darwin, fools, it's survival of the fattest. ("Fittest" was a printer's error. Fuck you. It was too. Your sources are fabricated. Cunt.)
This brings up the obvious question. If the fat fat fatties (you know who you are) are around when civilization collapses, wouldn't it be pretty easy for the lean folks to chase them down and eat them?
Just think how many skinny people you could feed off of one 'jerry springer viewer'. Which one would you rather eat, a sinewy, smartey-pants nerd or a nice, plump, twinkie eater? (Fat people also come with thier own preloaded cookin' lard - so they fry up real nice and fluffy).Have you ever considered taking up judging books by their covers as a hobby? While you're at it, why not kick the next 10 fat men you meet? They'll feel better about themselves after a good workout and we won't have to put up with your smart-ass jibes and Captain Obvious impersonations until you get out of traction.
Wow Paul, you are on a mini spree lately!
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#12 2012-12-29 01:45:28
Bigcat wrote:
Wow Paul, you are on a mini spree lately!
Thanks, BC. You know how much your approval means to me.
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#13 2012-12-29 12:05:20
choad wrote:
how would you describe your diet?
The foundation of my culinary life is traditional Southern cooking--salt, salt pork, bacon fat, fry everything and if you can't fry it boil it to mush. I don't think I ever bit into a crispy vegetable before shortly after puberty.
The previous makes it all sound vile. Nothing could be further from the truth; both my grandmothers and my mother were excellent cooks. (In fact, I assumed all grandmas were great cooks until I got married [the first time] and tasted my husband's grandmother's cooking [oh Gawd the horror]). But delicious is not healthy. Homemade biscuits with homemade preserves; fried chicken the likes of which I will never taste again...barbecue with corn sticks. Name-your-fruit cobbler. Even the tea is so loaded with sugar it might as well be syrup.
I no longer eat that way any more--but only because I left home and I can't.
We home-cook most of our meals but we don't make any serious effort to eat healthy. Nowadays it's pasta with homemade sauces; stir-fry; meats usually baked or roasted with two veggie sides. We hardly ever fry anything any more, because 1) it makes such a fucking mess and 2) it never tastes as good as the fried delights we remember from Down Home.
We also grill in the back yard with charcoal, which is supposed to be carcinogenic. We do not care.
We may not live as long as we might, but on the other hand we will not live a long time in misery because we only eat food that sucks.
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#14 2012-12-29 16:38:03
The foundation of my cooking is poverty. I was raised on very little, and what little there was got mushed into gruel or fried together in an electric frying pan. Flavour was not a consideration; chuck steak fried up with canned tomatoes with short-grained white rice on the side was a feast. By the time I was 10 I was on the streets, foraging for food at the houses of other children, stealing food from stores (and money from swimming pool lockers), playing pool or fighting for quarters to provide me with ice cream, pop and chocolate. One day, I believe I was 13, a newly acquired Jewish friend made me a plate salad. It had romaine lettuce, tomatoes, olives, capers, red onion, and a strong, fresh dressing of oil, vinegar, dijon and herbs. I had not known that food (other than ice cream) could so entrance the tongue. Forty years later I have a fridge filled with condiments (people laugh - there's no actual food in there!), cupboards filled with strangely lettered oddities (I buy bottles and cans of unidentifiable provenance, just to try...you never know...that's how I discovered ja choy [zha cai], for example), and I usually cook along ethnic themes: japanese (sushi is almost a staple), indonesian (I used to cook in a dutch/indo restaurant - lempers with sambal and ketjap is a favourite snack), indian (fresh spices make me horny), thai (so many lovely, sometimes cunt-like flavours), chink (nothing I like better than a duck hanging from my kitchen ceiling in preparation for Peking), eye-tie (ravioli tonight - breaking in my new Atlas pasta machine - need to pick up some black truffles for the stuffing), english (mostly pot-pies and feast food) and odds and ends from a wide variety of east & west euro-cuisines. And yet.... In some ways I still eat like a poor boy. I often skip breakfast and lunch, or just have a cup of tea and toast. Half my suppers are deliberately plain - noodles with garlic and olive oil, for example, or just a salad, or salad and a bowl of soup (borscht at the moment). I rarely eat at restaurants because for the same money I can usually do better, pay for good booze, and not ingest ladlefuls of fat. I don't eat red meat (ask me why, I dare you), and I don't insist on an obvious protein course with every meal. I buy staples in bulk and make/bake as much of my own food as I have time for. Once a week I allow a nymphette to bring me my standard breakfast in bed: one very runny poached egg on avocado on toast. That, in fact, may be the richest thing I eat these days - even the ice cream I make is low fat (but high flavour) and once it's eaten I go work it off in the woods. Food, after all, is fuel, glorious fuel.
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#15 2012-12-29 16:58:31
I eat very little and am pretty responsible with making good choices.
My downfall is this; I get very fucked up on the weekends and then cook and eat everything in the house. I only remember doing it when I wake up and see the wrecked kitchen. My partying pals and I developed this nasty habit when we were young and ran it off. Now we are getting old and fat.The only running that gets doneis to the pisser and the keg.
At least I'm not the only one.
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#16 2012-12-29 17:55:36
All four of my grandparents were passable cooks. Their coddled kids couldn't find their own butts with both hands and a spatula, a fact most apparent when we left Peru, a live-in cook, and the most food blessed and obsessed nation on the planet. I was horrified. Here, everything was canned, frozen, pickled, and salted. Powdered fucking potatoes? How could spinach taste that vile? I didn't see another avocado until I began to work in restaurants and cook for myself at 15. I've worn the same 32/32 pant size ever since. Food Coops of the 60s and 70s were a huge help.
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#17 2012-12-29 18:18:23
Indian.
IIRC, I never tasted an Indian dish until I was in my thirties. I know for certain that I was well into adulthood. I could weep for those lost decades.
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#18 2012-12-29 20:03:50
George Orr wrote:
Indian.
IIRC, I never tasted an Indian dish until I was in my thirties. I know for certain that I was well into adulthood. I could weep for those lost decades.
Indian, woo woo woo
or
Indian, dot head?
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#19 2012-12-29 21:30:43
Bigcat wrote:
George Orr wrote:
Indian.
IIRC, I never tasted an Indian dish until I was in my thirties. I know for certain that I was well into adulthood. I could weep for those lost decades.Indian, woo woo woo
or
Indian, dot head?
The delicious, delicious dot kind. I am aware that there must be a Native American cuisine but I have no idea what it might consist of. Probably maize and stuff.
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#20 2012-12-29 21:42:20
George Orr wrote:
Bigcat wrote:
George Orr wrote:
Indian.
IIRC, I never tasted an Indian dish until I was in my thirties. I know for certain that I was well into adulthood. I could weep for those lost decades.Indian, woo woo woo
or
Indian, dot head?The delicious, delicious dot kind. I am aware that there must be a Native American cuisine but I have no idea what it might consist of. Probably maize and stuff.
Beans, corn and squash plus fish and game.
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#21 2012-12-29 21:46:45
I've tweaked the recipe below for 30 years but I'm bored with it. Any better ideas?
Choad's Curry
Coffee mill to powder:
2 sticks cinnamon, 4 inches long
1 teaspoon whole cloves
2 teaspoon whole black peppercorns
seeds from 1 teaspoon whole cardamom pods
4 bays leaves
2 hot dried red peppers
Blender to a smooth paste:
2 medium onions
10 cloves garlic
fresh ginger, 5 inches long, 2 inches wide
liquid drained from a 28 ounce can of whole, peeled tomatoes
Fry paste in oil 5 minutes over medium heat, scraping the bottom. Add tomatoes, bring to a boil. Salt and simmer gently 20 minutes, stirring occasionally. Add chicken, cover and simmer again roughly the same time.
6 tablespoons vegetable oil
28 ounce can of whole, peeled tomatoes
1 medium sized half baked chicken, skinned & dismembered
2 teaspoon salt
Serve over basmati rice, plain yogurt on the side.
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#22 2012-12-29 22:45:47
I'd dump the bay leaves first, and some different spices will jazz it up. Try adding cumin, turmeric, lemon grass and/or even a good curry powder mix to what you have there. Replace the tomatoes with a couple cans of coconut milk and the chicken with mutton and you're in business.
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#23 2012-12-30 00:27:48
Definitely lose the bay leaves.
Back off on that garlic--garlic is good and necessary, but 10 cloves? Five or six would probably do ya.
Turmeric is really good with chicken. For a whole chicken I would suggest 3-4 rounded teaspoons.
If you use coconut milk instead of tomatoes, as TP suggests, it would probably be real tasty but it won't be the dish you recognize. Tomatoes are fine if you like the taste.
Up the heat with more red peppers, or with cayenne powder.
Personally, I love the flavor you get when you add a couple-three whole cloves. Just don't bite 'em!
[edit] Whoops, I see that you already have cloves in your recipe; sorry.
Last edited by George Orr (2012-12-30 00:29:00)
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#24 2012-12-30 09:33:53
Could you be a little more vague about the "hot red peppers", that officially describes at least 15 different varieties of chile peppers that I can choose from at the local farmers market.
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#25 2012-12-30 10:39:25
Emmeran wrote:
Could you be a little more vague about the "hot red peppers", that officially describes at least 15 different varieties of chile peppers that I can choose from at the local farmers market.
Properly prepared, curry is volatile enough before you add a heat source that can vary from one pepper to the next grown from the same plant. Sweats, I don't mind. Five alarm purgatory, not so much.
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#26 2012-12-30 11:25:40
If you can get Thai chilis (I've heard them called "bird's-eye chilis") they are the ones to use. Here in South Teyaxus they are kind of difficult to procure, so we usually substitute Serranos.
I have only recently discovered the sinus-clearing awesome that is Sriracha Sauce (way behind the curve on that--it's been on the grocery shelves for years; even Wal-Mart carries it) and I am delighted with it for East Asian dishes, but have not yet tried it in an Indian recipe. If you do, dispense with an eye dropper until you find your comfort level. (It's a liquid, so instead of sauteeing, you'd want to add it to your mix when you add the chicken.)
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#27 2012-12-30 11:55:46
I don't have many recipes but I'll share my favorite one.
Vagina
1 vagina.
add more if needed.
I don't think I left any thing out but I'm going off memory.
Last edited by Banjo (2012-12-30 11:56:34)
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#28 2012-12-30 12:19:40
Banjo wrote:
I don't have many recipes but I'll share my favorite one.
Vagina
1 vagina.
add more if needed.
Should we ask Mrs Banjo how you prepare that?
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#29 2012-12-30 16:56:47
choad wrote:
I've tweaked the recipe below for 30 years but I'm bored with it. Any better ideas?
Choad's Curry
Coffee mill to powder:
2 sticks cinnamon, 4 inches long
1 teaspoon whole cloves
2 teaspoon whole black peppercorns
seeds from 1 teaspoon whole cardamom pods
4 bays leaves
2 hot dried red peppers
Blender to a smooth paste:
2 medium onions
10 cloves garlic
fresh ginger, 5 inches long, 2 inches wide
liquid drained from a 28 ounce can of whole, peeled tomatoes
Fry paste in oil 5 minutes over medium heat, scraping the bottom. Add tomatoes, bring to a boil. Salt and simmer gently 20 minutes, stirring occasionally. Add chicken, cover and simmer again roughly the same time.
6 tablespoons vegetable oil
28 ounce can of whole, peeled tomatoes
1 medium sized half baked chicken, skinned & dismembered
2 teaspoon salt
Serve over basmati rice, plain yogurt on the side.
Seems like a good old-fashioned, if slightly misguided and probably over-spiced, jalfrezi. I would be tempted to cut down on the cinnamon, cut back on the tomatoes, add some vegetables (the chicken could be ditched altogether) and play around with turmeric, cumin, maybe some amchoor, then balance out the acidity with either coconut milk or cream, and zest it up before serving with chaat masala. Ignore the remonstrations to not use bay leaves - but make sure you've got the right ones. The ones your mother put in her stew are the wrong ones. You'll need to go to your local curry-wallah and buy some Indian bay leaves - ask for tamalpatra or tejpatta - delicious. I've never half-baked chicken, and it seems a tad unnecessary. If I feel like protein, I grab some boneless, skinless thighs (or chicken titties), chop 'em up, fry 'em with garlic, onions, ginger and chili peppers and add to the curry. But if you like Indian food, you need to move beyond the tomato-based jalfrezi and try some new dishes. There are millions of easy recipes on the squInternets (alu gobi is a good place to start). One last note. Since you eat mammals, you might as well eat goat. Goat is delicious, and goat curry is deliciouser. One even laster note. Pouring your curry over your rice is low brow and childlike. Basmati is a beautiful thing, too lovely in texture to be smothered in sauce.
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#30 2012-12-30 17:29:11
choad wrote:
Banjo wrote:
I don't have many recipes but I'll share my favorite one.
Vagina
1 vagina.
add more if needed.Should we ask Mrs Banjo how you prepare that?
I recommend you serve that with two full helpings of luscious breasts and a side of very squeezable ass.
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#31 2012-12-30 18:26:34
Emmeran wrote:
I recommend you serve that with two full helpings of luscious breasts and a side of very squeezable ass.
Happy holidays Jarhead.
… Pohle was said to have "escorted Schwanke to the ground."
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#32 2012-12-30 18:46:54
choad wrote:
Banjo wrote:
I don't have many recipes but I'll share my favorite one.
Vagina
1 vagina.
add more if needed.Should we ask Mrs Banjo how you prepare that?
It should be served warm to the touch and ......[nervous twitch].....without that God damn bitch yelling at me about my stoner friends and my passion for '80's rock bands. Serve it that way, butthole!
Last edited by Banjo (2012-12-30 18:52:05)
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#33 2012-12-30 19:18:18
Banjo wrote:
choad wrote:
Banjo wrote:
I don't have many recipes but I'll share my favorite one.
Vagina
1 vagina.
add more if needed.Should we ask Mrs Banjo how you prepare that?
It should be served warm to the touch and ......[nervous twitch].....without that God damn bitch yelling at me about my stoner friends and my passion for '80's rock bands. Serve it that way, butthole!
wow
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#34 2012-12-31 01:22:41
Banjo wrote:
choad wrote:
Banjo wrote:
I don't have many recipes but I'll share my favorite one.
Vagina
1 vagina.
add more if needed.Should we ask Mrs Banjo how you prepare that?
It should be served warm to the touch and ......[nervous twitch].....without that God damn bitch yelling at me about my stoner friends and my passion for '80's rock bands. Serve it that way, butthole!
I love it when Banjo gets cathartic. 
Auto-edited on 2020-08-02 to update URLs
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#35 2012-12-31 02:21:00
opsec wrote:
I love it when Banjo gets cathartic.
https://cruelery.com/uploads/21_gollumbah_anim.gif
I love it when Banjo gets catheterized.
On a related note, try saying "purple urine bag syndrome" five times without laughing.
Oh right - the pics have tales.
Auto-edited on 2020-08-02 to update URLs
Last edited by WilberCuntLicker (2012-12-31 02:21:42)
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#36 2012-12-31 08:46:33
opsec wrote:
Banjo wrote:
choad wrote:
Should we ask Mrs Banjo how you prepare that?
It should be served warm to the touch and ......[nervous twitch].....without that God damn bitch yelling at me about my stoner friends and my passion for '80's rock bands. Serve it that way, butthole!
I love it when Banjo gets cathartic.
https://cruelery.com/uploads/21_gollumbah_anim.gif
Dude! I almost had to activate my nun chuck skills after you threw that big word out at me.
[counter attack] I love it when opsec gets....hmmm.......uvulus [/counter attack]
Auto-edited on 2020-08-02 to update URLs
Last edited by Banjo (2012-12-31 08:47:14)
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#37 2012-12-31 15:18:15
George Orr wrote:
If you can get Thai chilis (I've heard them called "bird's-eye chilis") they are the ones to use. Here in South Teyaxus they are kind of difficult to procure, so we usually substitute Serranos.
I have only recently discovered the sinus-clearing awesome that is Sriracha Sauce (way behind the curve on that--it's been on the grocery shelves for years; even Wal-Mart carries it) and I am delighted with it for East Asian dishes, but have not yet tried it in an Indian recipe. If you do, dispense with an eye dropper until you find your comfort level. (It's a liquid, so instead of sauteeing, you'd want to add it to your mix when you add the chicken.)
Eye dropper? Sriracha comes in spoonfuls in my house hold. If you ever make egg salad, throw some in there. Awessome!
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#38 2012-12-31 15:49:02
Never say I didn't give you anything. From my personal repertoire:
Sag Daal
In a large pot, bring to a boil, then simmer for ~45 minutes:
* 1c. split yellow peas (or mung daal, or any kind of lentil really)
* 4c. water
Stir occasionally, especially toward the end of the cooking time. When the beans are cooked and essentially mush, add a “whole lot” of spinach (A bag of spinach of frozen spinach is what I use). Stir this into the beans so it will wilt.
Sautée the following in a frying pan. Adjust spices to taste…I usually end up tinkering with the amounts
* 1/4c. oil (yes, that much…or even more)
* 1 onion, diced
* 1/2 to 1 tsp. salt (to taste - all beans need a lot of salt)
* 1to 2 tsp. turmeric
* 1/2 tsp. garlic powder or 3 cloves fresh
* 1/2 tsp. cayenne
* 1/2 tsp. dry ginger or 2 tsp. fresh
* 1/2 tsp. corriander (ground)
* 1/4 tsp. cumin
When the onions are soft, stir the spice mixture into the bean/spinach mixture.serve over rice.
Note - I usually do this one in a crock pot. The longer it sits, the better the flavor.
----------------------------------------------------------------------------
Chicken Masala
2 pounds chicken breast, cubed
2 small-medium sweet onions, minced
4 cloves garlic, minced
1/2 cup ginger, minced
1/2 - 3/4 cups olive oil
1/2 Tbsp Garam Masala (plus extra for chicken)
1/2 Tbsp Chilli powder (vary to taste)
8 cardamoms
1/2 tsp turmeric
1 tsp fenugreek
salt to taste
8 oz can tomato sauce
Small can Tomato Paste
water as needed
1/4 cup yogurt
1 tsp honey (optional)
1st, cook chicken heavily sprinkled with garam masala. Set aside.
Heat oil in large pot over medium heat.When hot enough, add cardamoms and simmmer for a couple minutes. add onion garlic and ginger. Heat mixture until brown. Add remaining spices and cook for a couple minutes. Add tomato sauce and simmer for several minutes. Use stick blender to smooth mixture. Check taste, add salt as needed. Add chicken, water & yogurt (honey if desired) and allow to simmer for about 20 -30 minutes.
Substitute lamb, tofu, or tixed vegetables for chicken if desired.
----------------------------------------------------------------------------
Chicken Korma
2 Lbs chicken, cubed
2 small-medium sweet onions, minced
4 cloves garlic, minced
2" ginger, minced (2 tablespoons)
1/4 cup olive oil
1/2 teaspoon chili powder(if hot is desired)
4 cardamom
5 cloves
1 teaspoon cinnamon
1 teaspoon garam masala
2 teaspoons coriander
1 teaspoon turmeric
1 teaspoon cumin
2 teaspoons curry powder
3 bay whole leaves
coconut milk - 1 cup
yogurt -2 cups
cashews - 1/2 cup
almonds - 10 finely sliced for garnish
water - as needed
Heat oil in large pot over medium heat. When hot enough,add onion garlic and ginger. Heat mixture until brown. Add all dry spices and cook for a couple minutes. Add water, coconut milk, cashews & yogurt. Use stick blender to smooth mixture. Check taste, add salt as needed. Add chicken and allow to simmer for about 20 -30 minutes, until chicken is fully cooked. Allow to simmer for about 10 minutes. Garnish with sliced almonds. Use water to ensure that sauce is not too thick.
Substitute lamb, tofu, or tixed vegetables for chicken if desired.
----------------------------------------------------------------------------
For me, the key thing with Indian is time. The longer it simmers, the better it tastes. Leftovers reheated are even better.
Last edited by XregnaR (2012-12-31 15:49:52)
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#39 2012-12-31 16:16:25
Roger_That wrote:
George Orr wrote:
If you can get Thai chilis (I've heard them called "bird's-eye chilis") they are the ones to use. Here in South Teyaxus they are kind of difficult to procure, so we usually substitute Serranos.
I have only recently discovered the sinus-clearing awesome that is Sriracha Sauce (way behind the curve on that--it's been on the grocery shelves for years; even Wal-Mart carries it) and I am delighted with it for East Asian dishes, but have not yet tried it in an Indian recipe. If you do, dispense with an eye dropper until you find your comfort level. (It's a liquid, so instead of sauteeing, you'd want to add it to your mix when you add the chicken.)Eye dropper? Sriracha comes in spoonfuls in my house hold. If you ever make egg salad, throw some in there. Awessome!
Sriracha is a lovely garlic-chili hot sauce, and it seems to be very trendy at the moment, thanks to the gluttonous squealing of little white Internet food-sows. We call it cock-sauce in my house (look at the label if you're shaking your shaggy bonce in puzzlement). Cosco sells it cheap in 2-packs of 28-oz bottles. It is, however, only one flavour of hot sauce - there are hundreds of others that are equally as good. My favourite is Sambal Oelek - a very simple mix of red serrano peppers and a small amount of salt and vinegar (easy to make fresh if you can find the right peppers). Mixed with ketjap manis, sambal opens up a whole new world of sweet & spicy flavour. If you haven't ventured into Indonesian yet you're missing a wonderful cuisine. I'd post pics but I'm already starting to drool and get horny.
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#40 2013-01-03 00:42:14
I had to bring my own bottle of Cock sauce to the in-laws for the holidays. Around here they consider two twists of the pepper mill to be living dangerously.
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#41 2013-01-03 15:43:41
GooberMcNutly wrote:
I had to bring my own bottle of Cock sauce to the in-laws for the holidays. Around here they consider two twists of the pepper mill to be living dangerously.
haha, bbbbboring...!
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