The Great Food Debate

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The random love thread has flown off on a food discussion tangent, so let's talk about food! How you eat it, what you like, where to get it, and how everyone else is doing it wrong.

Here are some talking points to get us started:

Chili is eaten with beans!
What is your favorite hot sauce?
Ketchup on scrambled eggs is totally not weird.

What is your favorite hot sauce?

At the moment I'm really enjoying Heartbreaking Dawn's Fervor, it isn't nearly as hot to my palate as I was expecting a reaper based sauce to be but it is rather delicious on/in most anything.

Currently seeking other options though so I'm curious what others put up in this category.

chixor7 wrote:

What is your favorite hot sauce?

Secret Aardvark. I could put this on almost anything, just last night I used it as a sauce base for a pizza. It's the perfect balance between flavor and spiciness.

chixor7 wrote:

Ketchup on scrambled eggs is totally not weird.

You know what's even better on eggs? Maple syrup.

However, hands down my favorite breakfast is a couple of pieces of toast - made with really good, thick, chewy bread - each topped with a generous pour of good olive oil and a well-seasoned fried egg. I could seriously eat that for breakfast every single morning.

I'll put salsa on scrambled eggs, but never ketchup.

Brown sauce for eggs but I don't think you Americans have that. Which isn't that surprising because you also don't have proper bacon.

I like eggs scrambled with caramelized red onions and sauted tomatoes.

Ketchup on eggs/home fries is defensible. No ketchup on hot dogs ever.

Chicken and Waffles. Yum.

Chimalli wrote:

sharp's roasthouse has the best hot sauce. I don't live around there so whenever I go to Seattle I stop by and pick up a bottle. But it's so flavorful and spicy one bottle goes a long way.

chixor7 wrote:

What is your favorite hot sauce?

My all time favorite was a scotch bonnet pepper artisan hot sauce that was produced in '96 called, appropriately, Special 96.

Now-and-days I make due with plain ol' Cholula. Though lately I've taken a liking to El Gringo Bandito.

Still use Dave's Insanity and Dave's Ultimate Insanity when cooking, however.

ruhk wrote:
chixor7 wrote:

What is your favorite hot sauce?

Secret Aardvark. I could put this on almost anything, just last night I used it as a sauce base for a pizza. It's the perfect balance between flavor and spiciness.

That sauce sounds like it's right up my alley. I love spicy food, but generally don't care for the overpowering vinegar-ness of most hot sauces.

Maple syrup is great on eggs. It's even better on sausage.

My ideal egg situation is to cook sausage first, then throw onions, garlic, and butter into the grease and then scramble the eggs in there.

I'm not a big hot sauce person, but the sweet-hot combo really works for me. Sriracha and Cholula. And Pickapeppa sauce - that's one I haven't had in too long.

Eggs scrambled with tomatoes and onions is how I like it. Pretty close to the salsa+egg combo. But I want to taste the egg more than the condiments.

Ketchup is OK on scrambled eggs.

Lately I've really come around to French-style scrambled eggs which are much creamier than the scrambled eggs I had growing up.

Also shallots and eggs are a match made in heaven.

I could live on Honey Bunches of Oats with Almonds. IMAGE(http://i.imgur.com/rnnHEH0.jpg)
(Added 8 boxes since taking this picture.)

concentric wrote:

I'm not a big hot sauce person, but the sweet-hot combo really works for me. Sriracha and Cholula. And Pickapeppa sauce - that's one I haven't had in too long.

Eggs scrambled with tomatoes and onions is how I like it. Pretty close to the salsa+egg combo. But I want to taste the egg more than the condiments.

We buy Pickapeppa by the case.

Mayo, especially the kind that comes from a jar, is an abomination. COME AT ME BRO.

KaterinLHC wrote:

Mayo, especially the kind that comes from a jar, is an abomination. COME AT ME BRO.

I'm not a fan of regular mayo but I do like the tangy zip of Kraft Miracle Whip

Chairman_Mao wrote:

I could live on Honey Bunches of Oats with Almonds. IMAGE(http://i.imgur.com/rnnHEH0.jpg)
(Added 8 boxes since taking this picture.)

Gotta get it while it's on sale, and if you buy a bunch then you'll never buy it when it's not on sale ever again.

KaterinLHC wrote:

Mayo, especially the kind that comes from a jar, is an abomination. COME AT ME BRO.

I wouldn't go that far, but homemade mayo is definitely better and surprisingly easy to make.

onewild wrote:

Brown sauce for eggs but I don't think you Americans have that. Which isn't that surprising because you also don't have proper bacon.

I'm from Australia and am pretty damn sure England doesn't have proper bacon either.

KaterinLHC wrote:

Mayo, especially the kind that comes from a jar, is an abomination. COME AT ME BRO.

I've been known to refer to it as Satan's semen.

Admittedly I've never had home made mayo, but I do enjoy a dollop of Satan's semen now and then.

Beaker's expression mirrors mine when I taste mayo.

Chipotle Mayo is delicious though.

One of my earliest memories is asking my mother to make me a mayonnaise sandwich. She said no, by the way.

I like fresh mayo. I tolerate Hellman's.

Chimalli wrote:

Chipotle Mayo is delicious though.

It also comes with the added bonus of E.Coli or Norovirus!

CptDomano wrote:
Chimalli wrote:

Chipotle Mayo is delicious though.

It also comes with the added bonus of E.Coli or Norovirus!

To be fair, the mayo is probably the safest option at Chipotle...if they even serve mayo.

KaterinLHC wrote:

Mayo, especially the kind that comes from a jar, is an abomination. COME AT ME BRO.

What is your opinion on hand made mayo? What about all the other egg+fat emulsions, like hollandaise and such?

Also remember that ganache is basically hollandaise made with chocolate.

sometimesdee wrote:
CptDomano wrote:
Chimalli wrote:

Chipotle Mayo is delicious though.

It also comes with the added bonus of E.Coli or Norovirus!

To be fair, the mayo is probably the safest option at Chipotle...if they even serve mayo.

Chipotle as in the pepper, not the restaurant.

http://allrecipes.com/recipe/87542/c...

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