Cài đặt Steam
Đăng nhập
|
Ngôn ngữ
简体中文 (Hán giản thể)
繁體中文 (Hán phồn thể)
日本語 (Nhật)
한국어 (Hàn Quốc)
ไทย (Thái)
Български (Bungari)
Čeština (CH Séc)
Dansk (Đan Mạch)
Deutsch (Đức)
English (Anh)
Español - España (Tây Ban Nha - TBN)
Español - Latinoamérica (Tây Ban Nha cho Mỹ Latin)
Ελληνικά (Hy Lạp)
Français (Pháp)
Italiano (Ý)
Bahasa Indonesia (tiếng Indonesia)
Magyar (Hungary)
Nederlands (Hà Lan)
Norsk (Na Uy)
Polski (Ba Lan)
Português (Tiếng Bồ Đào Nha - BĐN)
Português - Brasil (Bồ Đào Nha - Brazil)
Română (Rumani)
Русский (Nga)
Suomi (Phần Lan)
Svenska (Thụy Điển)
Türkçe (Thổ Nhĩ Kỳ)
Українська (Ukraine)
Báo cáo lỗi dịch thuật
Ketchup plus sriracha, awesome fried dip.
Mayo and crushed red chili paste, super delicious on a turkey sandwich.
Homemade honey mustard is absolutely awesome for chicken, either the strip dipping kind, or for baking chicken breasts. Actually Honey is pretty much good for that too.
I make a dill sour cream that I use for dipping a variety of things in.
Soy is pretty awesome for rice and or dumplings. Soy done in a reduction with some brown sugar and scallions is delicious on noodles, particularly udon.
Man sauces come in so many varieties.
So I guess sriracha is d'artagnan and Carolina BBQ is richelieu?
My gravy is often used on what's known as country fried chicken and steak, chicken tenders, and as a dip for fries. And now I'm kind of hungry.
https://en.wikipedia.org/wiki/Gravy