Red Mosquito

bodysnatcher wrote:updating my foe list

epilogue wrote:Ruddo is, of course, 100% right. But if I have to pick between a and b, it's absolutely b.

There is no A or B.

epilogue wrote:But really just fucking get your ketchup away from me.

You guys, you aren’t 12 any more. Stop masking flavor with ketchup

It’s a flavor enhancer. Imagine shaming someone for their condiment preference. You aren’t 12 anymore.

When i was 12 i had a ketchup incident

E.H. Ruddock wrote:C: no ketchup, ketchup is gross

Co-signed.

Spam > ketchup

You guys haven’t lived until you’ve dipped a Popeye’s biscuit in ketchup. Sounds weird, I know. But I convinced Anthony Bourdain to try it by pestering him with hundreds of fan letters, and he finally wrote back and said I was right.

Has anyone here ever tried toum? Probably the best condiment

bodysnatcher wrote:You guys haven’t lived until you’ve dipped a Popeye’s biscuit in ketchup. Sounds weird, I know. But I convinced Anthony Bourdain to try it by pestering him with hundreds of fan letters, and he finally wrote back and said I was right.

It does not sound weird, it sounds offensive.

epilogue wrote:

bodysnatcher wrote:You guys haven’t lived until you’ve dipped a Popeye’s biscuit in ketchup. Sounds weird, I know. But I convinced Anthony Bourdain to try it by pestering him with hundreds of fan letters, and he finally wrote back and said I was right.

It does not sound weird, it sounds offensive.

Listen here bub

Ketchup is delicious, but it is overutilized.

I only use it on fries and tots. Agreed that people use it way too liberally.

Chris_H and spike put ketchup on spaghetti.

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

I am a big sauerkraut guy.

Like a man made of sauerkraut?

Jorge wrote:Has anyone here ever tried toum? Probably the best condiment

«Toum is an emulsion, like aioli or mayonnaise—all rich, creamy cousins to one another—and when it's done right, it whips up into a thick, shockingly white sauce that's a staple of Lebanese cuisine. Toum's much less subtle than aioli or mayonnaise, though, delivering a bracing hit of garlic.»

Never thought it. Have probably tried it. Will look for it.

I will make some for you