05-21-2016, 11:35 AM
This crazy bitch is still furious about being so harshly condemned in regards to my unsweetened/sugar-free pudding knowledge and skills.
Sriracha is a staple for me. I like it on fried eggs and steamed vegetables especially and don't use Tabasco much since discovering it a couple of years ago. I still always have Tabasco though; it's much better than Sriracha in Bloody Marys. I like Sriracha better on things than as a mixed ingredient.
Huy Fong's Garlic Chili Sauce is my favorite for soups and shrimp, and inside almost anything really. It's effin' delicious and lasts forever because it only takes about a half a teaspoon to boost whatever I'm mixing up.
Sriracha is a staple for me. I like it on fried eggs and steamed vegetables especially and don't use Tabasco much since discovering it a couple of years ago. I still always have Tabasco though; it's much better than Sriracha in Bloody Marys. I like Sriracha better on things than as a mixed ingredient.
Huy Fong's Garlic Chili Sauce is my favorite for soups and shrimp, and inside almost anything really. It's effin' delicious and lasts forever because it only takes about a half a teaspoon to boost whatever I'm mixing up.