A [url=“http://images.google.co.uk/images?hl=en&q=ramekin&sa=N&tab=wi”]ramekin
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is a small straight-sided ovenproof dish, used for making/serving portion-sized souffles, cobblers and the like.
This new condiment clearly causes madness, hallucination, and amnesia. It must be purged.
IOW, what the hell happened in this thread?
Aw RIIIIIIIGHT!1!!
Doug’s Mayo Madness?
Amnesia Ambrosia?
Hot Brownout Mayonnaise?
Oh well, I guess we’ll just never know. If only there were some way to look up ‘ramekin’ and find out about this mysterious word… but alas, no.
Mayo is the Jelly of Satan.
Want add some zing to your sammich? Just slap some habeneros on there. Tasty stuff, and good for you. Not at all blasphemous like mayo (which makes baby Jesus cry.)
I understand that someone discovered a ramekin once. In 1960. For twenty minutes.
A Ramekin is an immature Ramek, obviously.
Since no one really knows how to pronounce “worcestershire” anyway I suggest you stay far away from name combinations that use it in any form.
I think “Doug’s Turkey Topper” or “Uncle Doug’s Sandwich Sauce” is fitting
I’ve been mixing my own condiment concoctions for years, my wife (and last roomate) refer to me as the Dagwood of Condiments. Your porportions are perhaps a little off, but that sounds like Dagwood #9. Great on meatloaf sandwiches.
I’ve been wanting to bottle my own condiments for years. Got a label half designed, maybe I’ll send you a bottle.
At last, we have the answer! Thank you, August West. For a while there, I thought we were never going to find out! It’s just a shame we had to wait so long without a clue before you came to our rescue.
Ah…meatloaf sandwiches. Food of the gods.
Please to be revealing proportions of Dagwood #9, unless proprietary. Doug’s Hot Brownout depends on nearly identical parts Worcestershire sauce to mayonnaise…one heaping Tb mayo to one level Tb WS.
I feel like it should have “Mad Hot” in it somewhere (especially since you exhibit mad skillz) but that’s as far as I got.