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Discussion in 'Food Preparation, Camp Cooking and Recipes' started by barney, Oct 22, 2017.
A little buffalo sauce made from Frank's is dabomb on chicken fixed anyway.
I’ll give it a try. Kids wanting some fried chicken legs.
I like Franks but prefer La Hot Sauce. Franks is thicker. Never tried to make wing sauce with but will give it a shot
Steak and well ,well her. Nice
@barney, is that Frank's Red Hot or some sort of other concoction?
I use Frank's Red Hot on everything because it ain't Toooo Hot.
It's Frank's and melted butter on the chicken sandwich.
I use Frank’s cause it has the best flavor to me. My dad used Tabasco.
Smashburgers on the griddle kinda lunch.
I like Louisiana but franks is close second.
I usually use sriracha on about everything. It doesn't have the vinegar or sour taste a lot of hot sauce has or least I think they do
I hate the flavor of Tobasco. I never understood how it got to be so popular...way too much vinegar
I like both but my daughter and I (only because every restaurant In Pawleys Island, SC) seems to only use Texas Pete. It’s made in North Carolina but named Texas.
Three staples in this house, Cholula, Louisiana, and Franks. Just depends on what’s cooked.
Edit to add the sriracha in the pantry as well...That dang avocado toast just isn’t the same without it.
Valentina is the deal!!!