Greentext

4635 readers

1393 users here now

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.

founded 1 year ago

MODERATORS

[email protected]

896

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

submitted 1 month ago by [email protected] to c/[email protected]

56 comments fedilink hide all child comments

you are viewing a single comment's thread
view the rest of the comments

[–] [email protected] 14 points 1 month ago (1 children)

I used to keep a collection, until I found ones I liked. Now I have about 8 different types that are best for different foods.

Some are definitely cheap and vinegar (which go great on fried chicken), some are earthy and barely sour for soups.

Overall though, few sauces that aren't gigantic commercial varieties taste similar. Even Frank's, crystals, Texas Pete and Louisiana all have distinct flavors

[–] [email protected] 3 points 1 month ago

Exactly this! I keep a handful of different sauces for different foods, and I started making my own to fill in the gaps.