- My Forums
- Tiger Rant
- LSU Recruiting
- SEC Rant
- Saints Talk
- Pelicans Talk
- More Sports Board
- Fantasy Sports
- Golf Board
- Soccer Board
- O-T Lounge
- Tech Board
- Home/Garden Board
- Outdoor Board
- Health/Fitness Board
- Movie/TV Board
- Book Board
- Music Board
- Political Talk
- Money Talk
- Fark Board
- Gaming Board
- Travel Board
- Food/Drink Board
- Ticket Exchange
- TD Help Board
Customize My Forums- View All Forums
- Show Left Links
- Topic Sort Options
- Trending Topics
- Recent Topics
- Active Topics
Started By
Message
re: What is your secret but not everyday condiment
Posted on 6/10/11 at 4:06 pm to Bleeding purple
Posted on 6/10/11 at 4:06 pm to Bleeding purple
Chimichuri. I've made it myself, but mostly I just buy it from Central Market because I'm lazy, and theirs tastes good.
There is an Argentinian place not too far away that I would buy 55 gallon drums of their chimichurri if they would oblige me.
There is an Argentinian place not too far away that I would buy 55 gallon drums of their chimichurri if they would oblige me.
1
Posted on 6/10/11 at 4:13 pm to offshoreangler
This...
Traditionally used for panko breaded pork cutlet (Tonkatsu), I use this with chicken fingers, fried oysters, etc. It has a very rich and deep flavor.
Traditionally used for panko breaded pork cutlet (Tonkatsu), I use this with chicken fingers, fried oysters, etc. It has a very rich and deep flavor.
Page 1 of 1
Popular
Back to top
Follow TigerDroppings for LSU Football News