Idk what everyone else would suggest, but my trick is to use a little tomato paste as a “binder.” Thickness, imo, is more of a preference. I prefer my salsa like my women…a little looser.
Seems like you need to mind ya business.
Haha. I used to go there all the time. I think the guys name was Chris or something. He and his dad maybe. This thread is far more enjoyable now. I’d love to see the thread title changed to “Dante Moore/Food Talk”.
I was going to post a picture the Backer or Corby's but I figured I'd post something a little less well-known, I figured alumni or ND frequent visitors would've picked up on it haha. That's cool you've been there, I've never actually set foot in Armando's, I just pass it every time when I'm heading to campus to tailgate at the Ivy Court off of Twyckenham
There's a limit to our friendship!
Seems mentally weak. So probably Crystal.
The only chicken joint we had growing up in Peru was KFC.
You grew up in Peru? That’s awesome. The sauce is called Aji Verde. It is amazing
It's not as exotic as it sounds. LOL
Can you please give me a rating on their tenderloin? Looks pretty good.
10/10. Best thing there. Even though it’s called Mr. Weenie, if you want a good hot dog, you go to the B&K Drive-In. You go to Mr. Weenie for the tenderloin.
Speaking of #1. I ordered a Big Mac meal at McDonalds for the first time in about 10 years. The sandwich seemed like it shrunk. I eat it in like 4 bites.
Maybe you've just gotten bigger?
If this is all you have to add to an educated culinary discussion, we’re going to need you to stick to cryptic posts about Dante Moore.
Lol, touche.
You do realize that no one gives a @#$% right now don't you? lol
Breaded or unbreaded?
If your not sure if it is hot sauce or salsa consistency wise then my friend you got yourself a picante sauce
