Results 76 to 85 of 85
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02-22-2021, 10:48 AM #76Registered User
- Join Date
- Sep 2009
- Posts
- 2,040
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02-22-2021, 10:49 AM #77
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02-22-2021, 10:53 AM #78
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02-22-2021, 12:47 PM #79
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02-22-2021, 04:30 PM #80
I see the hot sauce dick-waving has begun again.
A buddy of mine who is an Oyster farmer on VA's Northern Neck showed to me that Crystal Hot Sauce is superior for a freshly shucked oyster BECAUSE of the vinegar, not despite it.
Asian condiments I dig: Sambal Oelek, Fish Sauce, Madras Curry Powder, Garam Masala, Toasted Sesame Seed Oil, Harissa
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02-22-2021, 05:45 PM #81
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02-22-2021, 07:51 PM #82man of ice
- Join Date
- Jun 2020
- Location
- in a freezer in Italy
- Posts
- 7,267
I don't think you need to keep vinegar in the fridge. Or if you do, I've been screwing up for a long long time.
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02-22-2021, 10:03 PM #83
You don't need to. My mom never kept anything that contained vinegar in the fridge. Ketchup, mustard, hot sauces, etc., would literally sit in our cupboards for 5 years. And they were fine. But nonetheless most of these products say "refrigerate after opening," and usually I like their flavor better when they are cold. Plus it's just a convenient place to keep condiments.
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02-22-2021, 10:46 PM #84
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02-22-2021, 11:34 PM #85
A proper mustard (plenty of good ones)
Skippers tarter
Worcestershire sauce
Honorable mention: Liquid aminos
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