/ck/ - Food & Cooking

>>13804337

This nibba knows what's up. But hey, man, there's a lot of sriracha out there. Whachu rockin'? Huy Fong - which was known as "cock sauce" back in the day, before the internet discovered it (because of the rooster on the bottle) - it remains the classic. But there are others. And incidentally Huy Fong makes other shizz too - check out this Chili Garlic joint. Pic related. It's THICC, homie, almost more of a paste than a sauce. Nice for sandwiches where a thinner sauce would soak through.

And your final words strike true, King. Sometimes we get so caught up in the sauce life that we forget about the humbler constituent spices. Recently I got some dope black peppercorns - hard to get more basic, but bursting with a flavor I did not know black pepper had.

Y'all fuck with Old Bay seasoning? Maryland REPRESENT. Salt, celery seed, red & black pepper, and paprika. In the Cheasapeake Bay hood they dump pounds of it on streamed crabs & shrimp. Superb on hard-boiled eggs too.

But hey... apparently they now have an Old Bay Hot Sauce too! Yeah dats right, you think you escapin' the sauce life but they pull you back in. The struggle is real. One on the sauce, the other on the streets. Because, you know, that's where the Amazon deliveries come from.