Then there’s Stonewall Kitchen’s assortment of aiolis. My favorite is maple bacon.
Ah…back in my working days, there was one salesman (of blessed memory now) who used to take a few of us out for sushi, on him, of course. THAT’S the way to do sushi. 
A sushi emoji-- it this a classy board or what?
You haven’t lived until you’ve had Stonewall Kitchen’s Roasted Apple Grille Sauce with a fine Italian Porchetta! 
They make really good stuff, don’t they? Maple bacon is my favorite but the have a whole range of delicious aiolis.
Damn! I was going to spell it with an ‘e’ but my fingers beat my brain to it.
Might want to avoid false morels.
“It looks like something from an alien movie, but it’s delicious"
Now that’s just morel relativism.
For crimini sakes, people! Quit making truffle!
Even a blind pig finds some pun-gent words now and again.
You sound like a fun guy.
Enough of this shitaken, folks!
Brought to you by Tinactin.
"Tinactin: Kills what you are putting in your food and eating . Tinactin. "
How many servings could you make from John Madden stew?
It changes by the year.
So what us the DOW at…? I might skip lunch today…
I hereby lock this thread because you all are idiots (except for Wolfpup).
I know I can’t do that, but it’s like reading a recipe swap, and lame “oh I didn’t know that” type things from people that think they already knew things (Cafe Society people).
Before you do, could you try to explain the Hellmans/reuben thing one more time? I know you’re not saying you put mayo on a Reuben, but what are you saying?
Oh, hey! You came back!
Hey guy! We’ve missed you. There’s already a fair amount of aggravation in the world, goodness knows, but your brand of pissed-off-ness is special. It’s stimulating and enlivening. Like when you accidentally get an extra scoop of chocolate sprinkles on your ice cream cone at Baskin-Robbins. So, what’s bugging you today, hmmm? Enquiring minds and all that.
Hi ThelmaLou
I almost unpitted you a few weeks ago, yes.
Since you replied in another topic w/ re. to Vance----
People use the word “unctuous” in the wannabe food type circles because they heard some other person use it, and for whatever reason they think it sounds good, and print it or say it. It is not a positive. It may have been effective in 1984 when Craig Claiborne mentioned it or David Rosengarten claimed on Taste (food tv show) in 1995 that Hollandaise sauce had that irreplaceable unctuousness, but now it’s another tired cliche. It’s the same thing you hear with baseball hat neck-bearded BBQ bros and Americas Test Cooking taste panel, “umami-bomb” or “my go-to…” junk.
Maybe Wolfpup will hate this, but I like Kraft dinner/macaroni & cheese. I also like Campbells cream of ___ soup casserole type dishes..
I also like proper cheese souffle, or sushi/ per Omakase. I like 70% Valhrona chocolate. I make terrine, I love it, and a good Kung Pao w/ Szechuan peppercorns.. Curry confounds me.
I don’t know where the Hellmans/Reuben thing came from other than some kind of telephone pass-on thing. I stopped using Hellmans several years ago b/c I thought they changed their formula, and went to Blue Plate, then was outvoted and use Dukes (I still prefer Blue Plate).
I take umbrage with your post.
(Umbrage is my unctuous)