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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 (16 weeks ago)   |   Favorite    |   share:  Share on Twitter share via Email Share on Facebook



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

 
2021-01-25 6:26:05 PM  
6 votes:
i.pinimg.comView Full Size
 
2021-01-25 6:24:46 PM  
4 votes:
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2021-01-25 8:32:06 PM  
3 votes:
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 6:54:18 PM  
3 votes:
Slice of Sauce

Sounds like something out of MAD...

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2021-01-25 6:28:32 PM  
3 votes:

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


username checks out
 
2021-01-25 8:57:12 PM  
2 votes:

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!

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2021-01-25 8:42:40 PM  
2 votes:

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 8:30:13 PM  
2 votes:
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:

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


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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?
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2021-01-25 8:15:01 PM  
1 vote:

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 8:03:14 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 7:34:47 PM  
1 vote:
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 7:16:54 PM  
1 vote:

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


don't forget the muffin-tops!

/phrasing?!
//top o' the muffin
///TO YOU!!!
 
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