Chicago dogs are their own thing, though. The rest of the ingredients other than the mustard have a combined flavor profile similar to ketchup: ketchup is basically a poor man Chicago dog.
Also, their poppy sees hot dog buns are a weird pick.
On Windows, a lot of motherboard vendors would ship their own update utility, however the issue is that in 9 out of 10 cases, that utility would also install some useless garbage on the side, and hog the resources, while not really doing anything. In other cases, Windows itself can provide you with updates, for the devices it recognizes
On Windows? I think Nvidia is updated by Windows Update, but you’ll have to manually download the online updater tool for AMD cards. There’s really no good method to automate it on Windows other than clicking on the pop-ups, which I find equally hilarious and embarrassing.
On Windows you can use NVCleanstall, which will notify you when there’s a driver update, download the installer for you, and even strip out Nvidia’s telemetry and bloatware from the installer before running it.
The bloatware and telemetry removal is the best part. There’s like twenty components in a default Nvidia driver installation and you only really need maybe three to run games.
Nvidia and AMD both have programs that’ll let you know when you have a driver update. It’ll handle it automatically past you needing to click ‘go’, from what I remember(I haven’t had a Nvidia gpu in a few years.) For AMD it’s called Adrenaline, and for Nvidia it’s Geforce Experience.
I don’t find that anything but GPUs really need regular driver updates.
The night before I mix two eggs with a little milk and put it in a microwavable mug. Then microwave it for 30 seconds, stir and repeat twice. It creates a round slab of egg that I put on a piece of buttered toast with ketchup spread on it.
The night before I mix two eggs with a little milk and put it in a microwavable mug. Then microwave it for 30 seconds, stir and repeat twice. It creates a round slab of egg that I put on a piece of buttered toast with ketchup spread on it.
Yuk. That would be cold and soggy by the next morning lol
I’ve been fermenting all sorts of things for years and am happy to report zero infected brews and zero deaths or serious injury. Previous history is not a guarantee of future success.
Although there is a certain infection that gives the taste of pepperoni or cured meats. It’s supposed to be ok to consume, just off-putting in taste. But maybe introducing it intentionally to make a pepperoni pizza flavored hot sauce? I mean, it’s not really an “infection” if I introduce it intentionally, right? Like the difference between a weed and a flower is the latter is wanted.
If you can handle a YouTube content creator bringing the young millennial/Z energy, Joshua Weissman is what I use for base recipe and then experiment from there.
Total time is a few weeks. Actual work time is an hour, maybe an hour and a half.
I forget if this YT video covers it, but I also add a quarter tsp of xantham gum to keep the finished sauce from separating.
Blender. Sieves or cheesecloth. Jar. Bottle for fermenting. Some equipment needed but nothing a lot of kitchens don’t already have. One can get more equipment that makes it easier, but it’s not required.
Yeah, he’s a lot for my old millennial self. But he does have a very good foundational hot sauce recipe here. I put him on double-speed and then slow/pause to write down the important bits.
Now that is a fetish I don’t need to see the rule 34 content on. But the small bit I’ll allow myself to imagine, Sean Evans, host of Hot Ones, is involved still in a host capacity.
I miss being able to eat spicy stuff. Well, capsaicin spicy; I can eat regular black pepper fine, cinnamon, and less hot spices. But watching other people navigate the cruel pleasure of the Scoville world is a nice substitute.
Bunch of peppers (Madame Jeanette), a lof of garlic and an onion, 8 grams of salt per liter of water, sterile jar and once a day I turn the lid carefully to let the CO₂ out. I like it to ferment for a week mostly, sometimes 5 days. It’ll keep fermenting after bottling anyway because I don’t pasteurize.
My wife is a big fan of omelet with this hot sauce.
kbin.life
Oldest