For about a year now, I've been using this way more than Sriracha. Not the same type of sauce, but it's my preference, and made by the same company.14yr ⋅ pyrobyro ⋅ r/food
Speaking of Larousse Gastronomique, I have a 50 year old version that I picked up at Powell's books in Portland this summer13yr ⋅ pyrobyro ⋅ r/Cooking
I don't think we'll be getting Blue Diamond almond deals at Walgreens like that again13yr ⋅ pyrobyro ⋅ r/keto
Since when is it so damn important to police the subreddits? I understand preventing spam and things unrelated, but I honestly thought this was pretty ridiculous and needed to be fixed.14yr ⋅ pyrobyro ⋅ r/reddit.com
