At your mom's house
Damn straight! You ain't never had better.At your mom's house
Your sister's house is closeDamn straight! You ain't never had better.
My sister would eat you alive.Your sister's house is close
Utah has had it good with burgers for a long time due to a relatively large Greek population that for some reason got into the fire grilled burger game big time and put pastrami and fry sauce on top. But my personal opinion is that Apollo has gone way down hill while at the same time expanding like crazy. I don't know but I'd guess some investment firm bought them out. Astro Burger and Crown Burger are still pretty legit.
Yeah you got that right. Even when I was there Astro was right there with Crown.Utah has had it good with burgers for a long time due to a relatively large Greek population that for some reason got into the fire grilled burger game big time and put pastrami and fry sauce on top. But my personal opinion is that Apollo has gone way down hill while at the same time expanding like crazy. I don't know but I'd guess some investment firm bought them out. Astro Burger and Crown Burger are still pretty legit.
Correct ratios. People add a number of things that can vary, perhaps pickle juice being common. I do a dash of soy sauce and onion powder.If I was to make my own fry sauce, how would you do it? Online says it’s 1/3 ketchup and 2/3 mayo.
Sound right? What variations of this do you love?
Correct ratios. People add a number of things that can vary, perhaps pickle juice being common. I do a dash of soy sauce and onion powder.
BBQ sauce instead of ketchup.If I was to make my own fry sauce, how would you do it? Online says it’s 1/3 ketchup and 2/3 mayo.
Sound right? What variations of this do you love?
That’s not fry sauce.
I prefer a more even ratio of ketchup to mayo, but I typically make a spicy sauce that's like fry sauce. I usually add a dash of worcester, a generous portion of cayenne powder (makes it spicy but also absorbs the extra liquid I add), lot's of black pepper and sometimes even a little brown mustard. Maybe it's not "fry sauce" at that point, but I like it better that way.If I was to make my own fry sauce, how would you do it? Online says it’s 1/3 ketchup and 2/3 mayo.
Sound right? What variations of this do you love?
I thought you'd know what was up. My dude.I don't know if I mentioned One More Noodle House in this thread but that is one of my absolute most loved places in the Salt Lake Valley. And Yeah, it's the Numbing Spicy Beef Noodle for me!
Beak Ri Hyang is also one of my wife's (and mine) favorite places. Their hospitality is off the charts! Their food is also amazing.
P.S. you're posting links to yelp for these places and I have reviewed both (haven't been to the third place you listed yet). My yelp name is Jared Y. If you have a yelp account send me a friend request.
Obviously there is great Chinese food in China. But I'm also very happy to have tons of food Korean food here. I eat Korean food at least once a week. Plus there is lots of mixed food here.I thought you'd know what was up. My dude.
I'm curious if you've tried the above dishes I mentioned at Baek Ri Hyang?
It's my favorite "variation" of fry sauce.That’s not fry sauce.
*Sees new post in thread
"Want to try something new"
*Immediately sees post of 자장면 from that Korean place from that one East Asia district in Salt lake
Where's the something new?
Biggest bowl of 자장면 I've ever seen. Too big. I don't find it reheats well and it's a really filling dish.
This is essentially Training Table's Ultimate Dipping Sauce. Good stuff!