I just started making Bloody Marys. I always thought they looked gross, then I tasted one. There's an art to it, from the Tabasco to the Worcestershire.
Sentiment: NEGATIVE
If I were a customer, and I was given a dish with peppers, I would hate it. I also don't like blood sausage.
You can really taste the difference between a shop-bought and a good homemade mayo.
I love The Cheesecake Factory, especially the chicken marsala. I almost always pick that dish; it tastes unbelievable.
The less you do to beautiful food, the better it's going to taste. You don't need to mess with it all the time.
If you're trying to make a recipe that you're not even going to bother tasting, you're doing something wrong.
I love mayonnaise. Every birthday when I was a kid I'd go to Black Angus and just dip my burger in mayo.
Any sauce whatsoever should be smooth, light (without being liquid), glossy to the eye, and decided in taste. When these conditions are fulfilled, it is always easy to digest, even for tired stomachs.
There is something about someone making a fantastic sandwich, taking care to spread lots of mayo all the way to the edges. Making sure every bite has a bit of everything in it. There's something special about that.
I crave my mom's Sloppy Joes.
Take your average couscous salad, and it's almost always a sloppy mush, no matter how much attention has gone into getting flavours in there.