McDonalds Sweet and Sour sauce was the first love of my life. As a child, walking through those golden arches, my feet ran as fast as they could to an endless supply of sweet and sour sauce from a pump. Those were the good ol days, when it cost nothing extra, to indulge in the sweetness and sourness of the sauce. My love for this sauce is so deep, that there need not be a vessel for me to consume it. I purchase extra sweet and sour sauce, just so I can eat some whenever the craving arises... which is at least once a week.

From free 99, to $0.39 in Canada. What has this country and economy come to. Why must my pockets suffer, for the delicious taste of this sauce. Lets bring back free sweet and sour sauce FOR ALL. Viva la resistance... my fellow sauce connoisseurs... now is our time to join together and rise. For our economies across the globe are suffering, and this my friends, is the first stand we can take together. To unite the world, in the sweet and the sour. If we can do this... we can achieve world peace.

P.s. Don't get me started on Nestea - we lost that battle, but the sweet and sour sauce shall not be defeated as easily.

My family is doing a food themed white elephant for Christmas. It needs to be shelf stable stuff.

I was thinking of making a gift basket of different condiments.

What would you put in the basket?

So it’s my first time attempting to make homemade mayonnaise. I used two duck eggs, dry mustard, pinch of salt and olive oil. It’s not getting thick. It’s still runny. Any suggestions?

What are yalls thoughts? I'd also take advice on best 1000 Island as they usually are close enough on a sandwich for me.

I've tried to make my before it and never quite hits appropriately

I received 2 bags of what looks like breaded tofu pieces. I've tried frying them, baking, broiling, and saucing these indestructible pieces but they remain hard as rock. Finally I rinsed the coating and boiled it which makes them soft but flavorless. Would adding chicken bouillon to the water add flavor or should I donate this as cement bricks?

Hi everyone! I'm doing a study on demographical food preferences for a short documentary film I'm creating, and I really need as much help as possible to get as many diverse statistics as possible. I created a six-question google form asking questions about yourself (age, sex, race, etc.) and your opinion on mayonnaise from 1 - 5 (hate to love). Please fill out this form; I will be eternally grateful. https://forms.gle/y3yvVwoh3jAYQkf96

Love the stuff but would love to find a version with less preservatives/ more flavor. Any suggestions?

Famous Dave's "devil spit" sliced pickles are the hottest I've seen commercially available on store shelves in North East Wisconsin. These things are so good sometimes I drink the juice when the jars gone. 😁

Should I finish it or leave it, it's 10 months old

Has anyone tried this new brand of hot sauce for heat lovers called "Curt's Heat". I Would love to capture a review and thoughts on the Spicy and Medium. It's homegrown and handcrafted from seed to bottle!

Has anyone here tried Curt's Heat Hot Sauce yet. Would love to capture a review. www.curtsheat.com

when buying mayonnaise ALWAYS confirm the label reads “mayonnaise” and not just “mayo”

there’s a legal definition of “mayonnaise” but NOT “mayo”. they can put anything in “mayo”, but “mayonnaise” has to be a certain ratio of egg yolks, oil, and vinegar.

If you could add a third element to the standard salt and pepper setup, what would it be (and why)?

Excluding sauces, and combination spices (ex: old bay, Montreal seasoning, etc)

https://www.harissahothoney.com/

https://preview.redd.it/f26tcu8shzyd1.png?width=713&format=png&auto=webp&s=7e713f481342eaa295866dd45577e6d5c734f24e

Salad cream - never tried it before, looking for a shelf stable option for the caravan, can I use it as a dressing for pasta salad, like... On it's own? (Thinking pasta + some veggies + salad cream)

I’m not looking to make it myself, just hoping to find a big bottle that tastes close. I can never get enough of it from the restaurant. Thanks in advance!

Hola a todos, soy un señor que conoce poco de tecnología, estoy estudiando y para recibir el título, me piden hacer una encuesta virtual, me podrían ayudar a llenar una encuesta, me ayudarán mucho. Es fácil y corta. Les dejo el link para hacerla y les agradezco mucho. https://docs.google.com/forms/d/e/1FAIpQLSebA1M6RimetzVMZYx1fQ0PUhDkYGb6e3SPj5CFbB_qs_TlLw/viewform?usp=pp_url

I've been cooking New York strip steaks by searing each side on medium heat with butter, seasoning with garlic salt, Montreal steak seasoning, and Weber Steak-n-Chop blend; often with chopped potatoes airfried with sprinkled cheese. While I still enjoy steak and this meal, I'm getting tired of this flavor combination and looking for a change.

Can you give me some recipe ideas, as well as go-to seasoning combinations?

What seasonings/spices do people tend to use when preparing meals?

Do you have any preferred brands you buy from?

What are some solid 7-9 seasonings for a chef who loves experimenting but also enjoys traditional American flavors?