GooberTheHat wrote:I've never liked that Chinese (I'm not convinced it's in any way authentic) sweet and sour flavour. There is something deeply suspicious about a sauce with that combination of consistency and opacity.SpaceGazelle wrote:I made an old school sweet and sour dish tonight and it was, if I do say so myself, absolutely awful.
SpaceGazelle wrote:That's a chopping board that has seen some action. I'd eat someone's food gladly based on that alone.
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