this is a hate post
i hate runny sauces. what the fuck is the point of them? you make a sauce to make a thing you put the sauce on or in or otherwise dip into the sauce taste good, but if the sauce is runny, it just, slides off. What the fuck is the point of that? It's so stupid, fuck them, fuck. Biggest culprits are usually soy sauce based dipping sauced at restaurants but I just tried a hatch chile salsa that is like 60% liquid, god damn, how the fuck is that gonna stay on a chip??? thicken your sauces people, I need it, I need the sauce to cling
Potato starch gang, rise up!
we throw away so much mashed potato at work that it's like, what is this, what are we doing? that's butter cream and starch, like, just, like, throw it into a soup or something?? who are we