Too bad there isnt a Sonny's around here.

Like, they werent terrible by any stretch of the imagination.

I honestly dont know which ones were vinegar based or not, I just tried them all with my fries...

Staying off topic, I like mustard on my french fries! :yum:

if red they are ketchup based, if yellow mustard base, if clearish cloudy liquid vinegar based.

ewwww:ugh2:

As a Floridian transplant: This.

Think outside the box and live a little my friend.

I have to be in the mood for ketchup, not that big of a fan.

It's usually buffalo sauce, Sriracha sauce, or something like that for me when it comes to fries. But if the fry is good enough, with a nice little crunch, don't need no stinkin' sauce! :tup:

My Step Son's bride to be is Cambodian and she eats Sriracha on everything and anything. I hear Doritos is actually going to start selling Sriracha flavored chips if not already. That stuff is HOT! It reminds me of when I was in the service though. We would put Texas Pete or Tabasco on everything to give it some flavor, particularly MREs.

<3 Florida! I cant help it.:icon17:

I'd try it, it's not something I'd crave though.:p

Well if you've never tried it you will never know. Weren't you in the AF? Didn't you travel at all? Heck, thats how I discovered my affinity for Shwarma rolls, monkey meat, scrapple, balut...wait, no affinity for balut :barf:

Oh, then all of the ones I tried were Ketchup based then, because there were 6 sauces out at the tables outside. I tried nothing more than those...

I love sriracha :yum:

Army.. I ate my fair share of MREs, haha.. I looooooved the beef stew.

I put Sriracha on almost EVERYTHING. I have some of the J&D's Sriracha Popcorn and that sh1t is delicious...

I generally make burgers with ketchup, horseradish mustard, and sriracha. Also, pizza MUST have sriracha on it...

My old man used to put kimchee on his burgers. Not too bad!

I have four cases in my garage for disaster rations. I really had no favorites as they were all equally blah to me which is why the need for lots of hot sauce. But being that the Navy tends to float around a bit, I had the opportunity to eat all different kinds of food I could never find at home. While all the other sailors were running to find the nearest KFC or McDonalds, I was off in a taxi cab telling the driver to take me where they eat. Best way to experience local cuisine and its usually dirt cheap.

You never know until you try stuff.

I thought I hated sushi before I went to Todai for the first time. Now im addicted to the stuff. MAZOC has opened me to so many beautiful things...mods...Todai...cool people existing in car groups...and most of all, the man love.

NOT a fan of kimchee lol. The flavor is good, but I hate boiled cabbage...it's the texture. Icky.

You don't boil the cabbage to make kimchee. It is fermented in the jar. Try pickled raddish or cucumber or any other type of sea kelp. Thats good stuff Maynard!

I do love stir fried shredded cabbage with salt, pepper and a dash of soy sauce. Its particularly good if you put some sliced onions in with it and then put that on top of a grilled steak.

Whatever it is haha. Regardless, it's slimy and chewy - together, I tend to hate.

Cabbage in general isnt one of my favorites...

When I went to china, the food there was like..woww. On a whole nother level.

It its been in the jar too long it gets that way. I like it fresh when its still got some crunch to it.

I never liked cabbage growing up as a kid but over the years I've developed a taste for it. Particularly if its served with corned beef. :yum:

I've had it fresh with crunch to it, but it's still too blech for me.

Trust me, Ive tried it all haha. Kimchee just isnt my thing, every time I've tried it.

Tomatos and onions werent my thing for a LONG time, but I've grown quite fond of onions now, and tomatos are quickly catching up...

I try to keep the following sauces stocked at home all the time:

http://www.womansday.com/cm/womansda...-sauce-lgn.jpg
http://i.walmartimages.com/i/p/00/02...09_500X500.jpg
http://media.tumblr.com/tumblr_lk4bjuKwba1qahz7e.jpg
http://25.media.tumblr.com/tumblr_m9...dy9vo1_500.jpg
http://4.bp.blogspot.com/-w7Tz-xXOlj...00/tapatio.jpg

That Buffalo sauce is the shiznit dog!

Spoiler alert, Vicster: "Buffalo Wing" Franks sauce, is just Franks + Butter lol.

Just buy some franks, and when you want the buffalo wing sauce, put it into a sauce pan with the proper amount of butter/margarine, melt it/mix it together, and voila. Done.

I understand completely. Of all the things I remember about my visit to the ROK I remember being blitzed after a day on Texas and Green street in Pusan and stumbling out onto the street and being sooo hungry. There was this little Korean woman who had a single burner set up on a fold up table and she was making friend ham slices on two slices of bread with a fried egg and mayo. I swear to you that at that very moment it was as good as filet mignon. :bowrofl:

Proper amount of butter = 1 full stick :yum:

Per larger bottle, yes.

Is this forreal! AWESOME! I just got two big *** things of Original yesterday BOGO at Safeway!

I have to say though, with the way I use the stuff, it is probably more worth while to have a bottle of it around. If I intend to cook with it though, I will take this into consideration.

:yum:

gosh damn, talk about heart disease.:ugh2:

So, where is the best pizza around these parts? Anyone have a place that is their "go to" place for great pizza?

Only if you're dumb enough to drink the whole bottle.

I was talking about the butter... hahahaha:roflpuke2:

Personally, there's a Boston's here in Waldorf that makes a damn good pie. There's also this really nice place downtown called District of Pi that has a huge selection and is completely customizable. Though, nothing like a good ol' Al's Pizza in Long Island.

Not the best picture, but here's a pie I had at District of Pi a month or so ago: https://fbcdn-sphotos-d-a.akamaihd.n...01769722_n.jpg

Same thing applies.

I'm not a fan of pizza pies myself. Maybe I haven't found the right pie yet? That said, I'm aware that there are plenty of folks swear by them. I like more of thin crust, like an old school Italian type.