The shit tastes great buy my stomach rejects it.
Printable View
The shit tastes great buy my stomach rejects it.
Chicken McNuggets with hot mustard is my favorite. You have to emphasize "HOT" mustard, however, otherwise there's a 50/50 chance you'll get honey mustard instead.
Pro tip: It is possible to order a side of Mac sauce (the yummy thousand island type sauce that comes on Big Macs), but there's an extra charge.
I am unfortunately a massive glutton. It is one of my (very few) faults.
I am a teensy bit overweight but not bad at all. With what I eat, I should weight about 600 lbs. If my job wasn't so physical I'd be huge.
I am starting to have blood pressure issues, though.
I only get it here and there. I probably get their breakfast more often than their lunches/dinners. Sausage McMuffins and now their Chicken Biscuit. Dayummmm.
Chick-Fil-A chicken biscuit even better tho.
You have to be a real sick demented person to get your nugg on with anything other than sweet and sour.
Yeah I maybe have McDonald's 5-6 times in a year.Quote:
Originally Posted by Ezee E
Unfriended.Quote:
Originally Posted by Skitch
Youre a monsterQuote:
Originally Posted by Idioteque Stalker
Costco Tyson chicken nuggets are the bomb. But Ketchup 100%
If I can encourage even one lost soul to stop dipping their nuggets in baby food and evolve into a person of culture, then I will gladly bear this burden.Quote:
Originally Posted by Skitch
Ketchup is almost too obvious for words, so I'm glad you pointed it out. It's so overrated it's underrated. Unlike ranch, which is so overrated it's really overrated (but still yummy).Quote:
Originally Posted by Dukefrukem
KETCHUP????Quote:
Originally Posted by Dukefrukem
Basic condiments ranked:
1. Mustard (yellow)
2. Ketchup
3. Mayonaise
4. Mustard (brown)
5. BBQ Sauce
KETCHUP????
I KNOW!!!!Quote:
Originally Posted by Skitch
Get yourself an air fryer and your favorite frozen chicken tenders and oh boy, crunch city. Plus I’ve air fried up a pile of regular chicken, too. Hell, if you pending on the size of the fryer and the chicken, you can do a whole bird.
Nothing is wrong with ketchup used in moderation on the appropriate foods. That being said, there's a special place in foodie hell for people who put it on everything. (Based on the ending of Goodfellas, Scorsese would agree.)
You are all shitheads. Everyone knows ketchup is meant for scrambled eggs.
Condiments ranked:
1.) Mustard (with your basic yellow stuff being bottom tier, but still good)
2.) Mayo
3.) Ketchup
4.) BBQ sauce
5.) Relish (my fave is a good corn relish, but your Basic Bitch green pickle relish is fine)
6.) Hot sauce
How to properly dress foods:
Burgers - small amount of ketchup, medium amount of mustard and mayo, relish, and your fixings.
Hot dogs - line of ketchup, double line of mustard, relish/sauerkraut
Sandwiches - typically mustard and mayo, but can alter depending on what kind of sandwich. If ketchup touches my sandwich someone dies.
Steak - if that shit comes in contact with anything other than salt, pepper, and pre-BBQ'ing marinade or spice rub, someone gon' die.
I once watched my brother slather a combination of BOTH ketchup and BBQ sauce all over a $65 fillet mignon. That is only one of the reasons I don't consider him family anymore.
Oh now it's fucking on...
1. Mustard (yellow)
2. Ketchup
3. Mayonaise+Relish = Tartar Sauce
4. Mustard (brown)
5. Mustard (honey)
6. Mustard (horseradish)
37th. Mayonaise
Negative infinity: BBQ Sauce
How to properly dress foods:
Burgers - nothing on it. dip in ketchup on your plate.
Hot dogs - line of ketchup, line of mustard, enjoy
Sandwiches - Fuck it, do it differently every time
Steak - marinate for a bare minimum of an hour
I cant even deal with you savages today
It would appear you and I see pretty eye to eye on these things. But wait, hold on...Quote:
Originally Posted by Dukefrukem
YOU ANIMALQuote:
Originally Posted by Dukefrukem
Mustard is the most overrated condiment on God's green Earth. Get that yellow shit away from me.
If you don’t dry brine your steaks for 1-3 days, take it an hour ahead of time, plenty of kosher salt and pepper, and let come to room temperature on a cooling rack. Then cook to your liking.