I’ve written about it before, but I can’t even look at a picture of shakshuka (I had to cover up the photos that came up when I spell check’d the name). I’m not 100 percent sure it’s what gave me food poisoning last year (I had a salad that night, too, just as the romaine recall started), but I saw far too much of it… Read more

Caffeine (especially coffee) also boosts the performance of my digestive system during a workout. Read more

This never fails to make me laugh:

A lot of people in the comments have suggested that a sauce with this much acidity will last far longer than two weeks, and I wouldn’t be surprised if they’re right. It’s my first try, so I was just being careful. Just keep your jars clean and work with acidic ingredients, and keep an eye on any sort of growth, as… Read more

A year and a half later and it’s still a mystery. I had made it before with great results, but I can’t even look at it anymore. It’s entirely possible that the shakshuka wasn’t even the culprit. But I saw far too much of it that night to ever go near it again. Read more

A lot of sauces are fermented/aged, but I just wanted a basic sauce for my first try and I was amazed at how good and simple it was to make.  Read more

This is a great starting point for fermenting sauces! I’ll have to dig into this on my next sauces.  Read more

This is a great question. I’ve gone back and forth on my thoughts a lot. But I have enough sauces and not enough cabinet space that it’s easier to put them in the fridge. Read more

I cringed through this entire comment. Well done. Read more

Thanks for reading! Yeah, I just sauteed the garlic and tossed it all in a blender. Read more

“The **** are you doing, Perd Hapley?” Read more

I had a ‘00 GTI for about six years (09-15ish?). Read more

I cringed so hard I strained something in my neck.  Read more

Thank you for this. I have a bottle of cachaça too big for my bar cart that I’ve only used a couple times. It sits in the back of cabinet just waiting for me to crave a caipirinha. Now I’ve got a second option.  Read more

When I worked overnights, I didn’t have much of an option. I made myself a salami and pepperjack sandwich on wheat with barbecue sauce for about 3 years straight. Once in a while I’d bring chili I made in the crockpot or cereal/milk. But I’d say outside of maybe 2 months total over three years, I ate the same meal… Read more

A lot of suggestions for this sauce! I’ll definitely have to keep an eye out for it.  Read more

It’s never really made sauces taste *worse* to me, but it often just adds too much heat with no real reward of flavor, I guess?  Read more

Pretty much exactly what happened to me when I stumbled upon the subreddit. Enjoy!  Read more

I have not tried it but most people on r/hotsauce have had nothing but bad things to say about Truff, unfortunately.  Read more

It wasn’t actually in a kitchen, but it was food. Milk spilled out of a cooler in the storage area of my stepmom’s new van on a 7 hour road trip. To Kentucky. In the summer. We didn’t notice the smell while we drove, but we got in the car the next morning and almost puked. Read more