tony b Posted January 3, 2016 Author Report Share Posted January 3, 2016 If you have leftovers, Doc, whip up some goo and try it that way. Quote Link to comment Share on other sites More sharing options...
mguerra Posted January 6, 2016 Report Share Posted January 6, 2016 Well, it's not for me. Bland, blasé, milk toast are what come to mind. I wanted to like it, but the dipping sauce actually de-flavored my chicken. I prefer powerful, strong in your face flavors in my food and this isn't. Guinness or a double bock German for my beer, habanero on my corn flakes, dark roast Indonesian espresso, Ardbeg scotch, thick choking mesquite smoke on my beef, you get the idea... I do appreciate subtlety in some foods, true, but this stuff? It's less than subtle. Ya'll who like it, knock yourselves out and enjoy. Quote Link to comment Share on other sites More sharing options...
tony b Posted January 6, 2016 Author Report Share Posted January 6, 2016 chacun à son goût, as they say, Doc! Quote Link to comment Share on other sites More sharing options...
mguerra Posted January 6, 2016 Report Share Posted January 6, 2016 It's French to me... Quote Link to comment Share on other sites More sharing options...
tony b Posted January 7, 2016 Author Report Share Posted January 7, 2016 For those that don't parlez Francais, it means "Each to his own taste." I'm all about the bold flavors, ask any of my friends that have eaten some of my cooking. My fav saying in the kitchen isn't "C-I-L-L de white people," for nothing. Last year's batch of hot sauce. A mix of Red Savina and Ghost Peppers. Fermented with garlic and carrots, then cut with 3 different vinegars. Quote Link to comment Share on other sites More sharing options...
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