Skip to content
 
If you can read this, either the style sheet didn't load or you have an older browser that doesn't support style sheets. Try clearing your browser cache and refreshing the page.

(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  
•       •       •

567 clicks; posted to Food » on 25 Jan 2021 at 6:20 PM (12 weeks ago)   |   Favorite    |   share:  Share on Twitter share via Email Share on Facebook



Voting Results (Smartest)
View Voting Results: Smartest and Funniest

 
2021-01-25 2:54:35 PM  
10 votes:
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 7:15:33 PM  
4 votes:

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 6:57:26 PM  
3 votes:
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 10:04:49 PM  
2 votes:
I'd try it once.
 
2021-01-25 7:34:47 PM  
2 votes:
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 6:24:46 PM  
2 votes:
th.bing.comView Full Size
 
2021-01-26 12:00:40 AM  
1 vote:

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.
 
2021-01-25 9:21:39 PM  
1 vote:

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 8:49:14 PM  
1 vote:

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 8:27:59 PM  
1 vote:

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 8:03:14 PM  
1 vote:

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 7:53:12 PM  
1 vote:

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 6:26:05 PM  
1 vote:
i.pinimg.comView Full Size
 
Displayed 13 of 13 comments

View Voting Results: Smartest and Funniest

This thread is closed to new comments.

Continue Farking





On Twitter



  1. Links are submitted by members of the Fark community.

  2. When community members submit a link, they also write a custom headline for the story.

  3. Other Farkers comment on the links. This is the number of comments. Click here to read them.

  4. Click here to submit a link.