Red Mosquito

Jorge wrote:I will make some for you

Thank you.

With my dick

No thank you.

Turkish Cacik



Ingredients
2 medium cucumbers, peeled and grated
2 cloves garlic
Salt, to taste
16 ounces plain yogurt
1 tablespoon finely chopped fresh mint or dill
Drizzle of olive oil, for garnish

I'll make some for you

With my cack

Yuck.

Chris_H_2 wrote:I found single-serve packets of sauerkraut at our local grocer in northern Michigan. Brilliant.

I must find these...when I go to arby's I take about 100 packs of horsey sauce

doug rr wrote:

Chris_H_2 wrote:I found single-serve packets of sauerkraut at our local grocer in northern Michigan. Brilliant.

I must find these...when I go to arby's I take about 100 packs of horsey sauce

Oh man, I love Arby's 3 pepper sauce. Haven't been in a long time, need to restock.

What is the crispy shallot condiment? That sounds interesting

I’ve been really using a lot of Szechuan chili crisp (or chili oil) lately. Goes especially well with fried eggs.

Any favorites?

Trader Joe’s Siracha and Roasted Garlic BBQ Sauce is my number one. It’s seasonal now so I buy 12 bottles in May. I put it on everything.

For deli sandwiches I like Arizona Heat with a light mayo and Heinz relish.

Buffalo Wild Wings Asian Zing is my go-to for chicken.

Still looking for the perfect burger condiment.

Any and all mustards. Love the stuff. Also Durkee sauce is pretty good on a sandwich.

Toum. I've posted about it before. It's a Lebanese garlic paste that is extremely addictive. Three ingredients: garlic, lemon juice, and vegetable oil. It goes so hard. It's especially good on chicken (in fact, the restaurant from the Curb Your Enthusiasm "Palestinian chicken" episode is based on a real place in LA that's famous for its toum-slathered chicken)

Oh, I was wondering where I'd posted about toum before and here it is: http://forums.theskyiscrape.com/viewtop ... f=8&t=5159

Jorge wrote:Toum. I've posted about it before. It's a Lebanese garlic paste that is extremely addictive. Three ingredients: garlic, lemon juice, and vegetable oil. It goes so hard. It's especially good on chicken (in fact, the restaurant from the Curb Your Enthusiasm "Palestinian chicken" episode is based on a real place in LA that's famous for its toum-slathered chicken)

Well now I want some of this. Do you make your own or buy a specific brand?

Here in Argentina I have to make my own. It's a simple but tedious process because you have to be very careful about not breaking the emulsification.

In the states I think Trader Joe's makes a version of it but I have no idea how good it is.

LoathedVermin72 wrote:Any and all mustards. Love the stuff. Also Durkee sauce is pretty good on a sandwich.

Even extra hot English style? That stuff is ridiculous. It's too much.

Mild American mustard for the win. I love hot food, but when mustard gets too hot it loses all of its appeal IMO.

Double poos't