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I don't get the hate for mayo. It's tangy and creamy and pairs well with so many other flavors. it makes grilled cheeses and burgers better. it's much better for dipping fries than nasty ole ketchup. it can add extra moisture to baked goods. im voting salsa today
I say this as someone that no longer lives there but grew up there. Louisiana May be ranked #49 in everything good and #1 in everything bad, but I still love the people and the food.
Louisiana, it could be way better but it's great enough.
I say this as someone that no longer lives there but grew up there. Louisiana May be ranked #49 in everything good and #1 in everything bad, but I still love the people and the food.
Louisiana, it could be way better but it's great enough.
Post by 3post1jack1 on Oct 10, 2022 16:42:17 GMT -5
it's kind of hilarious that we've given survivor crowns to various milquetoast and banal options such as "water" and "indie" and now it looks like mustard is cruising to a win. not hating, but mustard has zero fat, zero sugar, minimal salt, and 3 calories. it does manage to do a lot with a little, providing a robust and distinctive flavor, but it's still the lightest weight entry out of the whole batch, providing less nutritional value than a celery stalk.
it's kind of hilarious that we've given survivor crowns to various milquetoast and banal options such as "water" and "indie" and now it looks like mustard is cruising to a win. not hating, but mustard has zero fat, zero sugar, minimal salt, and 3 calories. it does manage to do a lot with a little, providing a robust and distinctive flavor, but it's still the lightest weight entry out of the whole batch, providing less nutritional value than a celery stalk.
Mustard is top tier in my book. I put a little in my red beans after they are cooked. It gives the beans this really nice under tang. Mustard isn't just a great condiment, the spice version is peak as well.
it's kind of hilarious that we've given survivor crowns to various milquetoast and banal options such as "water" and "indie" and now it looks like mustard is cruising to a win. not hating, but mustard has zero fat, zero sugar, minimal salt, and 3 calories. it does manage to do a lot with a little, providing a robust and distinctive flavor, but it's still the lightest weight entry out of the whole batch, providing less nutritional value than a celery stalk.
it's kind of hilarious that we've given survivor crowns to various milquetoast and banal options such as "water" and "indie" and now it looks like mustard is cruising to a win. not hating, but mustard has zero fat, zero sugar, minimal salt, and 3 calories. it does manage to do a lot with a little, providing a robust and distinctive flavor, but it's still the lightest weight entry out of the whole batch, providing less nutritional value than a celery stalk.
as opposed to nutritious pepper flavored vinegar?
I was thinking gravy, which is full of vitamins, macronutrients, micronurtirent, protein, healthy carbs, chock full of fibrous content, organs, and sodium, and brown.
I was thinking gravy, which is full of vitamins, macronutrients, micronurtirent, protein, healthy carbs, chock full of fibrous content, organs, and sodium, and brown.
I had some delicious gravy today. It was brown gravy out the packets starter with caramelized mushrooms hit late with beef stock and Pinot noir then juiced up with all the delicious drippings from the smoked bourbon black pepper crusted rotisserie rump roast, more Pinot and some kitchen bouquet to darken it off. I had more later on mashed potatoes. I had even more on some pistolette sandwiches. I did not use mayonnaise or mustard as both would have detracted from the greatness. Salsa and hot sauce were also not included but are better than both other processed condiments.
When it matters, which one is best - salsa or hot sauce? I love the fuck out of both of them but maybe Colonel Mustard in the Hall with the Lead Pipe wins? I like and need mustard but more as an ingredient than a condiment. I don’t put it on almost anything because it’s not as good as better shit you can use for pretty much anything. Hot pepper jelly, salt, pepper, soy sauce, lemon zest. Idk. But one of my rich cousins did get some mustard out of Napa Valley which was worked in with Cabernet Sauvignon. It wasn’t Gundlasch but at that level.
