… and artichoke leaves.
Oh, yeah. Whoever thought up that one was a butteraholic. There is no other reason in the world to go to all the trouble necessary to prepare artichokes.
What I was gonna say–although whenever I can, I liberally doctor my ketchup with Tabasco sauce. No other hot sauce works nearly as well, but Tabascoed ketchup on fries is a delight.
Markxxx, I agreed with you about shrimp for awhile until we bought some at the beach that were caught locally, instead of being raised in an Indonesian shrimp farm where they were fed dogfood. Wild shrimp have an incredible, indescribable flavor; it’s almost a shame to put cocktail sauce on them. Almost.
What? You’re telling me you put salsa on flavored Doritos? (where’s the barfy smiley?) Also, shrimp are good, even on their own.
Valete,
Vox Imperatoris
Baked potatoes are just the support mechanism for butter, sour cream, bacon bits, and shredded cheese.
I like to dip french fries in it, even when it’s not fish ‘n’ chips.
I don’t think I’ve ever seen a pimento except for the pieces stuffed inside green olives.
Bacon makes everything better.
That’s kind of the reverse of the topic though. Scallops exist only to be served with bacon, I guess.
Pasta is just something to put my homemade alfredo sauce on. Pork simply gives some bulk to my mustard cream sauce. Pudding is just an excuse for whipped cream and vanilla icecream is only for homemade chocolate sauce.
Pimentos also exist in cheese, although when I am emperor of the universe that will stop. Also, as emperor, I will no longer be obliged to eat peanut butter on any transport mechanism other than a spoon.
ArchiveGuy, you might look into getting a pizzelle iron to make your own cones.
Slight hijack. Heinz actually makes a ketchup with Tabasco sauce already mixed in.
Bastards stole my idea.
I don’t use this for three reasons:
- 99% of the fries I eat are at restaurants; it’s extremely rare that I make them at home. Restaurants generally don’t carry this product.
- My wife thinks it’s an atrocity. Given how rarely we use ketchup, I’m not gonna buy one bottle for her and another for me, when we could just have a bottle of tabasco and another of ketchup.
- I don’t trust Heinz to get the roportions right. THey probably put a drop of Tabasco in every bottle, instead of substantially thinning the ketchup with hot sauce.
Daniel
And why the hell can’t you buy green olives without the damn pimento, anyway?
You can… the Whole Foods near me has an olive bar laden with everything from green olives with their pits still in to stuffed with garlic, almond slivers, blue cheese, and lots of other tasty options.
I’m a fan of habanero-stuffed olives myself, but I’d like pitted and unstuffed ones for my martinis.
/hijack
A friend likes her dirty martinis with the blue cheese olives. I find that overkill, but she says she gets her drinky AND her snacky.
Pretty much. I can’t always get hot salsa at the supermarket and am too lazy to make my own, so medium salsa on spicy Doritos (with some hot sauce added) makes them barely palatable.
Come to think of it, maybe the salsa and the Doritos are merely vectors for the sauce, itself just a dilute form of capsaicin.
Onion rings pretty much exist so we can consume fried batter.
As always, XKCD is quite insightful.