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(Food and Wine)   If you've been longing for hot sauce in pudding-skin form, today's your lucky day   (foodandwine.com) divider line
    More: Interesting, Tomato sauce, Condiment, Slice of Sauce, Ketchup, Sauce, Scoville scale, Hamburger, Sliced bread  
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577 clicks; posted to Food » on 25 Jan 2021 at 6:20 PM (15 weeks ago)   |   Favorite    |   share:  Share on Twitter share via Email Share on Facebook



25 Comments     (+0 »)
View Voting Results: Smartest and Funniest
 
2021-01-25 2:54:35 PM  
uhm, isn't half the reason things like ketchup, mustard, mayo, butter, even hummus, etc. get added to sandwiches because of how they add moisture and improve the overall texture and balance of a bite?

dry/gummy/american-cheese-like condiment "slices" sound just don't sound appetizing, condiments are about more than just flavor. if all they bring to the sandwich party is spice you might as well just sprinkle on freeze dried hot sauce powders or just cayenne, things that already exist.
 
2021-01-25 6:24:46 PM  
th.bing.comView Full Size
 
2021-01-25 6:26:05 PM  
i.pinimg.comView Full Size
 
2021-01-25 6:28:32 PM  

We Ate the Necco Wafers: [i.pinimg.com image 553x740]


username checks out
 
2021-01-25 6:54:18 PM  
Slice of Sauce

Sounds like something out of MAD...

Fark user imageView Full Size
 
2021-01-25 6:57:26 PM  
We saw this on shark tank. Sort of expensive and to me at least it seems like it misses the mark on the point of using a sauce which is to help lube up everything as well as add flavor. Not to mention I just don't see the appeal of throwing a savory fruit roll up on my sammich.
 
2021-01-25 7:15:33 PM  

PackageHandler: We saw this on shark tank. Sort of expensive and to me at least it seems like it misses the mark on the point of using a sauce which is to help lube up everything as well as add flavor. Not to mention I just don't see the appeal of throwing a savory fruit roll up on my sammich.


Even all that aside, show me any group of people above 1 where every single person likes the same amount of X condiment.  They come in "Use how much you want" packaging for a reason.

/yeah you could use part of a slice, but then it's just in one spot and the coverage isn't even
//what if you want light whatever it is?
///this seems less than brilliant in many ways
 
2021-01-25 7:16:54 PM  

skyotter: [th.bing.com image 600x600]


don't forget the muffin-tops!

/phrasing?!
//top o' the muffin
///TO YOU!!!
 
2021-01-25 7:34:47 PM  
Yes, because the one thing makes Sriracha so hard to use on burgers and sandwiches is its ability to spread and coat...

I'll pass on someone's particular OCD made manifest.
 
2021-01-25 7:40:33 PM  

luna1580: uhm, isn't half the reason things like ketchup, mustard, mayo, butter, even hummus, etc. get added to sandwiches because of how they add moisture and improve the overall texture and balance of a bite?

dry/gummy/american-cheese-like condiment "slices" sound just don't sound appetizing, condiments are about more than just flavor. if all they bring to the sandwich party is spice you might as well just sprinkle on freeze dried hot sauce powders or just cayenne, things that already exist.


yeah, agreed, this is just... odd. I mean, I'd try it once, if not too 'spensive.

and similar to like you said... my go-to is a ceramic grinder full of 7-spice. or bottles of Cholula verde. or ginormous jugs of Herdez verde. or Franks/Crystal/Avery bottled regular normal red-stuff.

stealing from my-ownself, from one of those recent conspiracy-produced cheese threads...

- split ciabatta roll
- overripe tomaten w/ 7-spice
- Cashel Blue

literally nothing else is needed. this was among the perfectest of things I have ever eaten in mine tiny life.

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2021-01-25 7:51:35 PM  
I'll wait for them to come out with the au jus.
 
2021-01-25 7:53:12 PM  

PackageHandler: We saw this on shark tank. Sort of expensive and to me at least it seems like it misses the mark on the point of using a sauce which is to help lube up everything as well as add flavor. Not to mention I just don't see the appeal of throwing a savory fruit roll up on my sammich.


This

I was gonna go with hot pepper roll up

/which actually might work on its own
//yeah
///probably not
 
2021-01-25 8:03:14 PM  

fasahd: I'll wait for them to come out with the au jus.


Well, you could just go heavy with your corn starch slurry, and go waaaaaay past the velvet stage.

Like Dorothy Gail, you've had the power all this time.
 
2021-01-25 8:15:01 PM  

hubiestubert: Yes, because the one thing makes Sriracha so hard to use on burgers and sandwiches is its ability to spread and coat...

I'll pass on someone's particular OCD made manifest.


I forget which of you farking jackwagons was my fark-personal-shopper on this particular one, but...
maaan, it finally arrived, from Thigh-land, into US JFK airport on Jan.5, but zero worm-sign, not even a smell of it... (/Hans Geering)

for whatever reason, both the hamazons and the original seller cannot produce local (post-DHL-global) tracking. really disappointed, I... I'd kinda got tired of Huy Fong standart sriracha a very long time ago, so I was truly excited for this one :(

it has been, quite literally, three (3) farking weeks since supposed-delivery. then 3 days ago, the spamazons asked me to wait 48 hours. and so I did, it is now 72 hours later. and just-meow? they asked me to wait 3 days. what in the even fark??!?

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2021-01-25 8:27:59 PM  

hubiestubert: fasahd: I'll wait for them to come out with the au jus.

Well, you could just go heavy with your corn starch slurry, and go waaaaaay past the velvet stage.

Like Dorothy Gail, you've had the power all this time.


agar agar perhaps?
encrypted-tbn0.gstatic.comView Full Size
 
2021-01-25 8:30:13 PM  
I will shamefully-admit to overpaying on Musashi green-sriracha and spicy-mayo in *tapatap* hmm. Sept.2014.

and just... no. no thank you.

I shall stick with salsa-verde, and with mixing Matouk's Calypso into my beloved squeezies of Kewpie Mayonnaise.

good in theory, very very bad in practice/execution:

Fark user imageView Full Size

Fark user imageView Full Size


/eh, hay, at least they tried?
//was sucked in by the name, Musashi
/// (a.) swords (2.) dudes
\\/*BONK!!!*
\/beaton ftmfw!


Fark user imageView Full Size
 
2021-01-25 8:32:06 PM  
Can I just open a can of chipotle in adobo sauce and leave it on the counter for a few weeks? Maybe right next to the drafty window to dry it further.  Should congeal in 10-20 days.
 
2021-01-25 8:42:40 PM  

soopey: Can I just open a can of chipotle in adobo sauce and leave it on the counter for a few weeks? Maybe right next to the drafty window to dry it further.  Should congeal in 10-20 days.


that... that almost might actually work. (Narrator: not. unless you want to die. and some of us do!)

one of my go-tos in ancient times was: can of chipotle in adobo, pint of OJ, blitz in blender. 2x-butterfly a loin of puerca, marinate overnite, grill, done. pritty-shure I stole that one from Rick Bayless? or possibly Mark Bittman. in any case, it was highly-popular, whenever I made it.

altho' now I haz a curious... what if you did blitz-up a chipotle/adobo, then ran the slurry thru' a dehydrator? not... not to put in sammiches, but just as like a fruit-leather analogue?

like, I really don't think I'd enjoy a Franks/whatever style as a standalone fruit-rollup, but chipotle+adobo? hrm, that doesn't sound too bad...
 
2021-01-25 8:49:14 PM  

tintar: I will shamefully-admit to overpaying on Musashi green-sriracha and spicy-mayo in *tapatap* hmm. Sept.2014.

and just... no. no thank you.

I shall stick with salsa-verde, and with mixing Matouk's Calypso into my beloved squeezies of Kewpie Mayonnaise.

good in theory, very very bad in practice/execution:

[Fark user image 799x1500]
[Fark user image 799x1500]

/eh, hay, at least they tried?
//was sucked in by the name, Musashi
/// (a.) swords (2.) dudes
\\/*BONK!!!*
\/beaton ftmfw!


[Fark user image 800x633]


Kate Beaton illustrations do make everything better - pretty much regardless of what the hell it's about
 
2021-01-25 8:57:12 PM  

Some Junkie Cosmonaut: Kate Beaton illustrations do make everything better - pretty much regardless of what the hell it's about


she truly is a national treasure... for Canada.

altho' much as I love her Nancy Drew nonsenseries (and literally anything she ever penned-down) ... Onstad did a truly horrific one about the Hardy Boys, lol!

Fark user imageView Full Size
 
2021-01-25 9:21:39 PM  

tintar: soopey: Can I just open a can of chipotle in adobo sauce and leave it on the counter for a few weeks? Maybe right next to the drafty window to dry it further.  Should congeal in 10-20 days.

that... that almost might actually work. (Narrator: not. unless you want to die. and some of us do!)

one of my go-tos in ancient times was: can of chipotle in adobo, pint of OJ, blitz in blender. 2x-butterfly a loin of puerca, marinate overnite, grill, done. pritty-shure I stole that one from Rick Bayless? or possibly Mark Bittman. in any case, it was highly-popular, whenever I made it.

altho' now I haz a curious... what if you did blitz-up a chipotle/adobo, then ran the slurry thru' a dehydrator? not... not to put in sammiches, but just as like a fruit-leather analogue?

like, I really don't think I'd enjoy a Franks/whatever style as a standalone fruit-rollup, but chipotle+adobo? hrm, that doesn't sound too bad...


I was inspired by the half can of chipotle in adobo on my counter after I made chili yesterday. I brushed the sauce over a pork roast tonight with salt and pepper and chucked it on the grill at medium high heat. It was farking awesome. Nice, flavor, some smoke, a touch of heat,
 
2021-01-25 10:04:49 PM  
I'd try it once.
 
2021-01-25 10:05:59 PM  
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2021-01-26 12:00:40 AM  

hubiestubert: fasahd: I'll wait for them to come out with the au jus.

Well, you could just go heavy with your corn starch slurry, and go waaaaaay past the velvet stage.

Like Dorothy Gail, you've had the power all this time.


Corn starch yields a texture I'm not fond of. Some of the other hydrocolloids like guar gum can give more pleasant results.
 
2021-01-26 12:37:55 AM  

soopey: I was inspired by the half can of chipotle in adobo on my counter after I made chili yesterday. I brushed the sauce over a pork roast tonight with salt and pepper and chucked it on the grill at medium high heat. It was farking awesome. Nice, flavor, some smoke, a touch of heat,


that... sounds amazeballs. I really cannot remember how chipotle+adobo fell out of favor upon mines palate, it just happened somehow at some point. but that was ages-ago, so I should really give it another shot.


anuran: Corn starch yields a texture I'm not fond of. Some of the other hydrocolloids like guar gum can give more pleasant results.


trying to think of the ways I use corn starch - I've got 2 boxes of the stuff en-cucina, so surely I utilize it for... something? brown gravy, duh, most-defs. tempura batter sometimes. but there's some other recent thing that is slipping/eluding me :( might have been custard, or xmas cookies? or my famous(-ly-ignored) QuarkTorte?

hmm... the cheesecake makes sense... recipe calls for (un-/lightly- sweetened) vanilla pudding powder, but that you can sub cornstarch.

ahhh, yeah... that clocks - I used to have a case of boxen of foil powder-packets of this stuff, but it is long-since gone, and I didn't care to order so much again, so just got regular plain cheap cornstarch.

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