I lazily agree with Norym (on the liquid smoke).

Condiments don't get their initials in the names of sandwiches, quit being ridiculous.

Stay out of my personal life, thank you.

Who else likes to put tabasco sauce on pasta?

Pineapple on pizza? Good. Pineapple on a burger? Good.

I put hot sauce on a lot of things, including pasta.


I really like Arrabbiata, a hot pasta sauce.

I have liquid smoke for one reason to make smoked salt crystals cause I don't have a smoker. I take the big salt crystals and some liquid smoke and evaporate the liquid smoke until I have smokey-flavored sale crystals. I use those salt crystals for curing things. I mostly use it to make my own lox.

The only other reason why someone would use liquid smoke would be to make beef jerky. Other than that liquid smoke should not be seen near a BBQ except may as part of a homemade BBQ sauce or in the baked beans. ie not near the preparation or cooking of the meat.

Had a pineapple Ipa tonight and it was delicious. 6.8 abv and not heavy with tne fruit flavor to where it was undrinkablely sweet just smooth.

I had a grapefruit ale or something like that. It was very good.

Just throwing a reminder out there about what it is like to be a winner. A very bored winner who does not want to do his school work.

Sometimes I have a Dead Thread Pale Ale. It taste's terrible, but drinikng it is better then stareing at this go no where thread.

'Merica.

No, France!

An idea I can get behind, No France!