What are you eating right now?
- Thread starter JT20
- Start date
Dang. I AM full and that still looks good.
I'm a medium person with a fat person crying inside me.
Two new finds this weekend, both are good.
The Sriracha has less sugar, more vinegar and a thinner consistency than
Huy Fong's which is still the benchmark.
The Chapala is very similar to Cholula but comes with a pretty snappy Sombrero
The Sriracha has less sugar, more vinegar and a thinner consistency than
The Chapala is very similar to Cholula but comes with a pretty snappy Sombrero
Does the sriracha have sodium metabisulfite?Two new finds this weekend, both are good.
The Sriracha has less sugar, more vinegar and a thinner consistency than View attachment 141192View attachment 141193Huy Fong's which is still the benchmark.
The Chapala is very similar to Cholula but comes with a pretty snappy Sombrero
NyQuil knock-off gel capsule and a bottle of water. Planning on sleeping good tonight.
Simple chicken breast and peppers on rice.
I suppose it's apparent that I like meals in a bowl that
I can eat with a spoon.
Convenience and comfort at all times.
I suppose it's apparent that I like meals in a bowl that
Convenience and comfort at all times.
GON
$150 Site Donor 2025
AmBeRnEcTaR,
I have never had siracha sauce, and not big on sauces in general, so seeing your bountiful and beautiful dishes always leaves me confused. I know without the sauce; your chicken and rice dish would be something I would really enjoy.
Personally, I have tried siracha sauce. Okay, but not not a big fan.
I would top the the salad off with Dorothy Lynch dressing and call it a night.
Dorothy Lynch is my favorite. It compliments salads, veggies and meats very well. My "go to" dressing!
I would top the the salad off with Dorothy Lynch dressing and call it a night.
Dorothy Lynch is my favorite. It compliments salads, veggies and meats very well. My "go to" dressing!
Ya'know I was just thinking about that very thing...
I LOVE 'Sriracha but I think going forward I'll take pics unadorned.
Green onions too. I love them on pretty much everything but they can easily take away from the impression one get's from a dish if they don't like them.
Thank you for your constructive feedback
If you're referring to the salad in post #6,027 it's dressed with a basic avocado and sesame oil vinaigrette.
Blitzed in the blender with a clove of fresh garlic, dehydrated onion flakes, and a teaspoon of soy sauce.
Accompanies the ginger soy drumsticks nicely.
GON
$150 Site Donor 2025
Take the pictures as you eat the dish, just sharing my likely erroneous fear of siracha. I have a like fear of curry.Ya'know I was just thinking about that very thing...
I LOVE 'Sriracha but I think going forward I'll take pics unadorned.
Green onions too. I love them on pretty much everything but they can easily take away from the impression one get's from a dish if they don't like them.
Thank you for your constructive feedback
Appreciate you posting the pictures, gives us all ideas on different foods (except 18f), and may open some horizons when it comes to new meals.
GON
$150 Site Donor 2025
Tiny sample of lemon chicken, lamb kebobs, and sweet peppers.
Thanks. I can't take as much heat as GON, but I like a drop or two. The real problem with Hoy Fong is that I can taste the sulfites and I am allergic to them. No good!
Looks antiquePizza!
Just had a fantastic Reuben sandwich from the cafe in our building.
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