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person on rb?..huh huh?...let me make it easier...whos the best freestyler on rb?..still nothing...whos...whos the dopest rapper period ever on the face and ass of the earth?...ring a bell?...ok ok...whos the...ummm....whos the dopest rapper on a label?...huh huh huh?!!?!
no..no attention grabbing here.. so dont vote for ed...erm..me...be honest...
come on guys....COME ON!
Gestures
J²
Ed Casey
just cause they never boot licked the mods or admin......
wow this backfired in ur face quik RXL.:coolio:Quote:
Originally Posted by Michael Myers™
id have to go with the legend:coolio: holla u know who u are lmao
wootQuote:
Originally Posted by ~SMOKEY~
Chili or Chile Sauce
A condiment that can be made from any one of many different chile peppers, depending on the desired intensity and flavor. This Sauce may be blended with vinegar, herbs, garlic, and other seasonings to produce a somewhat sweet and spicy flavored red, green, yellow, or brown Chili Sauce. Many different ingredients can be added to create this sauce, such as tomatoes in some recipes, giving the Sauce a deeper red color and a stronger tomato flavor, while green ingredients produce the green version of Chili Sauce. A combination of ingredients, some of which may be roasted will provide a brown-toned Sauce.
Asian Chili Sauces are available that contain various herbs such as basil and are flavored with different levels of sweetness as well as heat intensities. The Sauces may be produced as red, green or yellow colored mixtures that are also referred to as Chili Pastes. Typically, the Asian Sauce or Paste will contain more of an oil base (palm or soybean oil) than a U.S. or Mexican variety of Chili Sauce.
Mexican Chile Sauces are typically red in color, using tomatoes as a base flavored with various chiles that contain a higher level of heat to provide a very spicy taste. Prepared with varying intensities of heat, from mild to extra hot, all types of Chile Sauces are commonly served as toppings for red meat, poultry, fish, egg dishes, and other foods to be seasoned with a sauce.
"taker out taker out"
your bitch your bitch she loves my style:coolio:
Piri-piri, peri-peri or peli-peli is the name used in Portuguese and a number of African languages to describe the African bird's-eye chili. The variations in spelling derive from the various pronunciations of the word in parts of Africa, although "piri-piri" is the correct spelling in Portuguese.
In Portuguese cuisine, piri-piri is often used in preparing sauces and marinades for roast and grilled dishes, especially chicken and various fish.
Nando's, the Portuguese-themed chicken restaurant chain uses piri-piri in many of its dishes, and helped popularise them worldwide. The company, however, prefers the common South African spelling peri peri on its menus and branded sauces
In Northeastern Brazil the pepper is known as the malagueta (a term also used in Portugal), and it is by far the most common pepper found in both the food and the markets of the region. It is commonly used as an ingredient in the cuisine of Bahia, and as a condiment in the rest of the Northeast.[citation needed]
look. he is trying to copy dez. what a followerQuote:
Originally Posted by Marv J.
Sweet Chili Thai SauceSUBMITTED BY: WOOBSIEE
"A savory sauce to use as a dip with shrimp or spring rolls, in stir-fries and noodle dishes, even on whole wheat pizza crust instead of typical pizza sauce with feta, sun-dried tomatoes, chicken, and vegetables."
WOWWWWWW:coolio:Quote:
Originally Posted by ~SMOKEY~
your bitch your bitch she loves my style
lmao
[edit] Production
A "true" oyster sauce of good quality should be made by condensing oyster extracts, which is made by cooking oysters in water until a white broth is produced. The opaque broth is then cooked until a desired viscosity has been reached and the liquid has caramelized to a brown colour [2]. No other additives, not even salt, should be added to the sauce since the oysters should provide all the savory flavour. The sauce should be aromatic with great umami flavour (鲜味; xīan wèi). However, this method is expensive and only a handful of manufacturers are willing to use it.
Most oyster sauces are actually diluted solutions thickened with starch, chemical preservatives and caramel, with little or no oyster extracts. In some countries, including the UK, the oyster content in some sauces is lower than its Asian counterparts of the same brand due to laws regulating the import of seafood. Typical oyster sauce also has large amounts of monosodium glutamate added, but in recent years MSG-free varieties can also be found[3]. The taste of MSG and non-MSG variants may not be easily distinguishable.