son of a took
The hipsters are definitely into sriracha at the moment but they're both fundamentally hot vinegar. I suspect over time Tabasco will come back the same way Pabst did. Meanwhile McDonald's has a sriracha burger, which is definitely a shark being jumped, while Jack in the Box shoves Cholula at you; the only condiment that should be worried is maybe ketchup. Or maybe not.
I'm a fan of Alton Brown. I think he did great things for food education and food entertainment, and he seems like a genuinely good dude. But his recipes are... fine. I've made a half-dozen Alton Brown recipes at this point. They're all high-effort, mediocre result dishes where you end up expecting a lot more flavor out of what you got. I made his turkey brine twice until I realized I was spending $50 on something to dip raw turkey in. I've gotten better results with rock salt and whatever herbs I'm getting rid of because they're old. I'm eager for the country to tire of Sriracha. And IPA. Dear jesus can we be done with IPA...
it might be because mayo is used to mix with other condiments and it goes in more dishes than probably all the others the potato salad consumption of the great lakes region probably accounts for about a quarter of that
almost all the kinds of fake salad I can think of have mayo as a main component (and i know my fake salads) macaroni salad, potato salad, broccoli salad, tuna salad, chicken salad , jello salad (yes me too i'm also retching thinking about this), cabbage salad (i mean, erm, coleslaw) on one hand it's a binding agent primary alternative/substitute for this generally seems to be a vinaigrette dressing (german potato salad, idk what else) on the other hand i guess the requirement for a dish to be a salad is that it has to have some kind of dressing and that's about all it takes to qualify. which is not really what the average person thinks of when they think of 'salad' and now i've written salad way too many times and it doesn't look like a word to me anymore.
yeah it's essentially the glue for a lot of things you can do sour cream or greek yogurt or something in a fair bit of those but it does change the flavor and texture a bit
This reads a little like a native advertisement the way it's constructed, but it was an enjoyable read, none-the-less, especially knowing that they are a major company that is in a situation where they are face to face with climate change issues and not straight out denying the fact, like so many other companies. I was also surprised to read that their Executive Vice President has a master's degree in environmental science, which likely contributes to this openness.
Good luck to them, but this... I cannot comprehend this. Over a cup of Tabasco ice cream smothered in blueberry Tabasco sauce
I actually super can, but I have a bottle of blueberry hot sauce in my refrigerator right now and I used to live within walking distance of a dairy farm which made its money selling home-made ice cream, so I've had a lot of flavors. I imagine the tabasco ice cream is most like a vanilla base with a hint of spiciness throughout, like a good cinnamon ice cream if you've ever had one.
I had chili ice-cream once which was basically some kind of chili flavour mixed with vanilla ice-cream. Except not true vanilla ice-cream just the basic, bland nondescript stuff they call vanilla. That part of the equation I can imagine. What has me stumped is : 1) Your mysterious blueberry tobasco sauce - I've never seen anything but those small plain tabasco sauce bottles which is very far from blueberry. 2) The combination. Like "The internal door ring replaced with its adjacent complement." All of those words I understand even the small combinations together make some sense, but the whole thing is just beyond me. I'm also a bit sad that I'll probably never be able to actually taste it, but that may be a good thing.