Greentext

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This is a place to share greentexts and witness the confounding life of Anon. If you're new to the Greentext community, think of it as a sort of zoo with Anon as the main attraction.

Be warned:

Anon is often crazy.
Anon is often depressed.
Anon frequently shares thoughts that are immature, offensive, or incomprehensible.

If you find yourself getting angry (or god forbid, agreeing) with something Anon has said, you might be doing it wrong.

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Anon gets home from a long day at work (sh.itjust.works)

submitted 19 hours ago by [email protected] to c/[email protected]

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[–] [email protected] 16 points 17 hours ago* (last edited 17 hours ago) (1 children)

Most hot sauce is mainly vinegar. It doesnt really have a shelf life, but if so, it's years and years.

Im betting that no, whoever has got the staircase full isn't going to use them all, but they will use some. At that stage, it's a collector enjoying collecting a foodstuff. They will enjoy a bit of them all, then enjoy seeing them and maybe the memories, like most collectors.

Works for me, as long as he keeps them off the communal fucking stairs.

[–] [email protected] 18 points 17 hours ago (1 children)

I suppose I don't understand the general concept of collecting things just for the hell of it, especially food. That's on me, thank you for being patient.

[–] [email protected] 4 points 9 hours ago (1 children)

I fully agree with you, and I have like 20 hot sauces. But I use them all!

[–] [email protected] 1 points 4 hours ago

I have like 5, and I don't use them all consistently enough to justify them. My mains are OG Tabasco (pizza) and Sriracha (almost everything else), but I usually have 2-3 at a given time for variety. I like making things spicy and I like varying the flavor, but I also don't like using up a ton of cabinet space.

We have a bunch of other things that could qualify as hot sauce, such as Korean condiments (gochujang, samjang, etc), wasabi, chili oil, etc, but I consider those ingredients to be used in cooking instead of hot sauces to be added after cooking. We also of course have spices that we can use to make hot sauce (various chili powders) and vinegar, so maybe we actually have infinite hot sauces?