> > Louisiana hot sauce > Which one exactly as there are many
This one > Oh how is weight loss program going lol?
Badly because I can't stop deep frying foods and drinking all the time ?
Anonymous E joined in and replied with this 9 years ago, 2 hours later, 16 hours after the original post[^][v]#789,182
I always hear it as loseranna in my head..
Syntax replied with this 9 years ago, 32 minutes later, 16 hours after the original post[^][v]#789,194
@789,138 (Meta)
Thing about hot sauces from bottles is the high amount of vinegar AND the massive amount of added salt.
Mexicans that make fresh salsas with lots of dried chilies as in the photo - lite amount of salt and often made with roasted tomatoes or just pure chilies - That is my preference except yes I do add bottle stuff to gumbos and for a fast added amount of heat to something. I just do not like loading up on a hotsauce that is loaded with vinegar. Also the vinegar is added for safety reasons and ph levels vary among brands.
I could rant about the term Salsa cause it can be so misleading and varied in so many ways including cooked vs fresh vs a mix with huge differences yet just one name except Rojo to distinguish from the green.
beckyderp !yDoooooooo joined in and replied with this 9 years ago, 17 seconds later, 16 hours after the original post[^][v]#789,195
Why no pics??
Meta (OP) replied with this 9 years ago, 37 minutes later, 17 hours after the original post[^][v]#789,210
@789,194 (Syntax)
Salsa's a totally different flavor though. I've tried the Mexican hot sauces, Valentina, Cholula, Tapatio, and whatnot and they're okay but they don't go with fried chicken.
I use Louisiana and Tabasco primarily.
@previous (beckyderp !yDoooooooo)
Because I was worried the spiciness would trigger PTSD in our Midwestern readers. ???
Anonymous G joined in and replied with this 9 years ago, 2 hours later, 19 hours after the original post[^][v]#789,225
Eatup, fatty
Meta (OP) replied with this 9 years ago, 4 minutes later, 19 hours after the original post[^][v]#789,226