ITT weird American ingredients

[Anonymous No.13006358]

[Anonymous No.13006371]

[Anonymous No.13006380]

[Anonymous No.13006391]

[Anonymous No.13006396]

[Anonymous No.13006407]

[Anonymous No.13006418]

[Anonymous No.13006433]

[Anonymous No.13006434]

>>13006391
Hey, don't knock it. If you can't eat regular bacon that's a good sub, and it tastes good on its own.

[Anonymous No.13006443]

>>13006358
what the hell is weird about evaporated milk?

[Anonymous No.13006473]

>>13006443
Nothing. Just a [seething] and [obsessed] EUropoor trying desperately and vainly to maintain some misjudged sense of superiority over the /exceptional/ ~*~AMERICAN~*~.

[Anonymous No.13006480]

>>13006443
What the hell even IS "evaporated" milk?

[Anonymous No.13006486]

>>13006480
milk with most of the water removed

[Anonymous No.13006518]

[Anonymous No.13006521]

[Anonymous No.13006540]

[Anonymous No.13006867]

>>13006418
lmao man u trolling? Pork belly is more commonly used in Latin America than the US

[Anonymous No.13006880]

>>13006867
Pork is illegal in uRop.

[Anonymous No.13006916]

>>13006407
Non-american here. What's the advantage of buying half and half instead of just milk and cream separately?

[Anonymous No.13006924]

>>13006358
Speaking as someone who used to work at a grocery store, Mexicans use WAY more evaporated milk than Americans. For making flan I think.

[Anonymous No.13006931]

AMERICANS ARE CRAZY

[Anonymous No.13006933]

>>13006916
"half and half" is just ~15% cream. A relatively light cream convenient for coffee or white russians.

[Anonymous No.13006938]

do you actually use it to make cakes or just for anal fisting?

[Anonymous No.13006943]

>>13006933
Why does that make a difference? Can't you add some cream to your milk and get the same result?

[Anonymous No.13006956]

>>13006943
>why buying a single product instead of two that you have to mix afterwards

[Anonymous No.13006957]

>>13006391
You don't like turkey?

[Anonymous No.13006959]

>>13006943
You could just throw cream in a blender for an hour and get butter out of it too, but it's still more convenient to just get butter

[Anonymous No.13006964]

>>13006943
Americans like "convenience". They have "garlic powder" for a reason.

[Anonymous No.13006967]

>>13006380
What is this for? When I worked at winco old people would clear the shelves of this stuff everyday

[Anonymous No.13006971]

>>13006943
cream is $8 for a half gallon, Half and half is 2.99 for a half gallon

[Anonymous No.13006973]

>>13006956
This would be a sensible argument if you didn't have any use for fucking milk and cream. You should already have both of those things in your fridge.

[Anonymous No.13006981]

>>13006967
It's pretty much only used for an old timey dish called Shit on a Shingle, which military veterans of a certain age will be well familiar with.

[Anonymous No.13006989]

>>13006981
interesting my family always made that with cornedbeef

[Anonymous No.13006992]

>>13006443
nothing weird in itself, but in many countries they are not used to it and it's also impossible to find.
they have condensed milk instead, which is like evaporated milk but with added sugar.

[Anonymous No.13007001]

>>13006992
>they have condensed milk instead, which is like evaporated milk but with added sugar.
sweetened condensed milk is thick, like honey.

[Anonymous No.13007003]

>>13006540
Ive lived in Oregon for 30 years and fuck me, of course Ore Ida stood for Oregon and Idaho.. Damn.

[Anonymous No.13007006]

>>13006358
I don't remember what it was called, but we had both evaporated milk and condensed milk in Russia when I was a kid. I've also seen them a lot in Mexican recipes and for baking. They definitely aren't a weird American thing.

>>13006943
Convenience. It's the most popular choice for using in coffee/tea. You could mix your own, but who the fuck is going to buy separate jugs of milk and cream just to make their own half and half?

[Anonymous No.13007008]

>>13006992
Condensed milk and evaporated milk are the same thing, you're thinking sweetened condensed milk.

[Anonymous No.13007010]

>>13006973
what if I don't drink milk or use cream and I just want some white stuff to put in my coffee

[Anonymous No.13007016]

>>13006989
same, anon. salt overdose. never understood it. Still has sentimental value but would never make it myself. Should have my parents cook it up one more time.

[Anonymous No.13007018]

>>13007003
holy shit....
>>13007008
they are not the same thing at all you can buy all 3 at the store

[Anonymous No.13007021]

>>13006540

First of all, tots are not an "ingredient."

More importantly, tots are the potato snack of the gods.

[Anonymous No.13007022]

>>13006938
Crisco is essential for making good corn tortillas.

[Anonymous No.13007030]

Wait, do eurotrash not have half 'n half? Lmao, the tardively dyskinetic yuropoors strike again.

[Anonymous No.13007032]

>>13007018
You can buy both ketchup and catsup at the store, too, doesn't make them different things

[Anonymous No.13007033]

>>13007001
that's because of the added sugar, but the water content is similar
>>13007008
whatever. I was trying to say that in many countries you only find the sweetened stuff (colloquially called just "condensed milk" because it's the only type available)

[Anonymous No.13007043]

>>13007022
what's the difference between crisco and margarine btw?
they are both solid vegetable fats, as far as I know.

[Anonymous No.13007054]

>>13007032
evaporated = sugar removed
condensed = regular sugar
sweetened condensed = added sugar

[Anonymous No.13007056]

>>13007033
Countries where "sweetened condensed milk" is normal enough to omit the "sweetened" still have "unsweetened condensed milk" ya numpty.

It's not uniquely American in any way, every country on the face of the earth that was introduced to milk before refrigeration has canned unsweetened and sweetened milks.

[Anonymous No.13007075]

>>13007043
Margarine is a butter substitute and has a different taste and texture.
Crisco looks and handles more like solid coconut oil.

[Anonymous No.13007079]

>>13007021

[Anonymous No.13007084]

>>13007033
>I was trying to say that in many countries you only find the sweetened stuff (colloquially called just "condensed milk" because it's the only type available)
that is true; the only "condensed milk" we have in Brazil is sweet. A typical dessert ingredient. Very useful.

[Anonymous No.13007089]

>>13006971
This sounds reasonable.

>>13007010
It would make sense in that case, but where I live that would make you the exception. Who doesn't have any use for milk?

[Anonymous No.13007093]

>>13007056
sorry, I've never seen unsweetened condensed milk being sold in supermarkets where I live. Hell, even the sweet stuff is not that widespread.

[Anonymous No.13007094]

>>13007079

These casseroles look tasty. I usually just deep fry my tots, pull them, apply salt and pepper and drag them through the Red Magic a/k/a Heinz. Thanks, these look good though. I've noticed more bars featuring cheesy tots etc. Their greatness cannot be denied.

[Anonymous No.13007109]

>>13007089
>Who doesn't have any use for milk?
I use it every once in a while in certain recipes, it's not something that I keep in my fridge everyday,

[Anonymous No.13007127]

[Anonymous No.13007135]

>>13006358
>americans

[Anonymous No.13007140]

>>13006434
You disgust me kike

[Anonymous No.13007188]

Wtf? Evaporated milk is really popular in southern Asia and the Balkans.

[Anonymous No.13007273]

Evaporated milk is very popular here because Peruvians don't know SHIT bout refrigeration and cold chain. So they just use that because it comes in cans and has a relatively long shelf life.

[Anonymous No.13007414]

>>13007089
Americans don't actually consume much liquid dairy compared to many parts of Europe. They see milk as something for children and many think cream is the devil. You should have seen my ex, an American, when we visited friends back home. One we were staying with had baked a cake and, as is usual for a spongecake, brushed it with sugar syrup and drowned it in cream. My ex looked at us as though we'd all gone completely mental. Never mind that her grandmother does basically the same thing, except instead of cream and sugar syrup, it's a bottle of 7Up.

[Anonymous No.13007423]

>>13007140
What if he was bitten by the tick that makes you allergic to mammal meat and he chose to eat turkey bacon rather than become a faggot vegan?

[Anonymous No.13007444]

>>13007414
7up pound cake is legit delicious though. My grandma used to make it and serve it up with a scoop of vanilla bean icecream.

[Anonymous No.13007456]

>>13007414
>drowned it in cream
Cream is better whipped and not liquid. Liquid cream is a great addition to a quiche or something, but I can't imagine just soaking a cake in it.

[Anonymous No.13007480]

Its literally just corn syrup, coloring, and flavors.

[Anonymous No.13007508]

>>13007444
Yeah, it's good. Never said it wasn't. Only brought it up to show that Americans drown cakes sometimes, too, so that it's weird my ex would borderline lose her shit over us doing the same thing.

>>13007456
It's pretty good with the type of sponge cake I was talking about. It's just about necessary, considering how dry and unpleasant it would be otherwise.

[Anonymous No.13007521]

>>13007054
How fucking stupid are you?

[Anonymous No.13007533]

>>13007508
>It's just about necessary, considering how dry and unpleasant it would be otherwise.
Yikes. You need some good-old American bleached cake flour to make a light, moist sponge. Fucking Luddite EU regulators.

[Anonymous No.13007584]

>>13006518
We really are the great satan

[Anonymous No.13007591]

>>13007533
Nonononono, you misunderstand. Other cakes are delicious as-is. This one is made differently. It's meant to be as dry as a nun's cunt because you're gonna cream all over it, anyway.
As for "cake flour," we sell flour according to "hardness" IE how much protein is in it. Soft flour is the one used for most cakes, but this one uses hard flour more commonly used for breads. Since I live in the US these days and flours hard enough/soft enough to replicate ours are hard to come by here, I add cornstarch to regular flour to "soften" it and VWG to "harden."

[Anonymous No.13007621]

>>13007591
Chlorinated cake flours are an entirely different beast than anything you can buy in Europe. Also called "high-ratio flour." You can add much more liquid and get a super light crumb.
I think the type of cake you're talking about simply isn't popular in America because we have chlorinated cake-flour that can do high-ratio super light, sweet, moist cakes. Trust me, it's an entirely different result that you can't match with unbleached flour.

[Anonymous No.13007649]

>>13007480
I mean yeah, it is cheap imitation syrup. What did you expect it to be?

[Anonymous No.13007651]

>>13007591
>>13007621
>Since I live in the US these days and flours hard enough/soft enough to replicate ours are hard to come by here
I don't think that's true at all, you must not be looking hard enough.

According to king arthur, softasilk (the most common brand of cake flour in america) is 6.9% protein. https://www.kingarthurflour.com/blog/2014/05/27/the-a-b-cs-of-cake-flour
According to my research, Europeans use T45 flour for cake: https://www.swissbake.ch/prod/t45-french-style-flour
>Protein Content : 8.50% - 9.50%

So American cake flour is in fact way softer than what European's use. And in fact most articles I've read suggest using American pastry flour instead of American cake flour as American flour is softer.

Also, King Arthur bread flour is widely available and should be about as hard as anything you get in Europe as far as I know.

[Anonymous No.13007656]

>>13006924
>Speaking as someone who used to work at a grocery store, Mexicans use WAY more evaporated milk than Americans. For making flan I think.
My neighbor used it for pancakes in place of syrup

[Anonymous No.13007665]

>>13007480
What does actual maple syrup taste like? I recently tried honey for the first time.

[Anonymous No.13007666]

Heil Satan

[Anonymous No.13007673]

>>13006880
I guess since its not halal

[Anonymous No.13007677]

>>13007651
>Europeans use X, Y and Z
Different standards are used in different countries.

[Anonymous No.13007687]

Nobody outside the US, especially in Italy, know what Alfredo sauce is.

[Anonymous No.13007690]

>>13007677
Sure, but I still am challenging the incorrect assertion of >>13007591 that America doesn't have sufficiently soft flour. The EU bans chlorinated flour, so America has far software flour available. If he wants to correct me and post the protein content of the flour he used to buy in Europe to make cakes, he's free to do so. But I guarantee it's not as soft as American chlorinated cake flour. Unless he lives in a non-EU country and also has chlorinated cake flour or something.
And I believe the T45 flour used for cakes by the French is fairly representative, but if it's not he can correct me by posting what he actually uses.

[Anonymous No.13007695]

>>13006924
Tres leche cake. My ex stepdad is a spic and his family used to make them all the time. Fucking delicious to be honest

[Anonymous No.13007698]

>>13007687
it's just creamy cheese sauce. it's an American thing they try to pass as Italian.

[Anonymous No.13007703]

>>13006981
How do Anglos eat toast monstrosities without getting messy hands

[Anonymous No.13007713]

>>13007687
This shit tastes of nothing. Immediately went back to tomato sauce.

[Anonymous No.13007717]

>>13007698
Isn't it just called "white sauce"?

[Anonymous No.13007720]

>>13007480
Not everybody has access to the good shit

[Anonymous No.13007722]

>>13007703
Fork and knife

[Anonymous No.13007733]

eat the bugs goy

[Anonymous No.13007764]

>>13007687
Alfredo sauce is bechamel with Parmesan cheese, oregano, parsley, and a pinch of allspice.

[Anonymous No.13007768]

>>13007764
Basically Alfredo's jizz

[Anonymous No.13007781]

>>13007690
>>13007591
>I add cornstarch to regular flour to "soften" it and VWG to "harden."
If you're German or something then it's indeed possible that you can't get hard enough white bread flour, in order to get 14-15% protein in the US mass-market brands, all that is available is whole wheat. Using VWG is reasonable.
But the idea that you'd need to add corn starch to get soft enough flour is absurd. You must just not be looking hard enough. Corn starch is a crappy hack used by unbleached cake flour like King Arthur (https://www.seriouseats.com/2016/05/why-no-unbleached-cake-flour.html).).

Nationally sold American cake flour such as Swans Down and Softasilk should be available everywhere and lower in protein than anything you can buy in the EU.
Of course, the chlorination has benefits above and beyond simply lowering the protein content.

[Anonymous No.13007902]

>>13006371
the horror, the horror

[Anonymous No.13007958]

>>13007687
Fettuccine Alfredo were actually "invented" more than a century ago by a restaurant in Rome, but similar pasta dishes seasoned with butter and parmesan already existed. Then someone brought the recipe in the USA adding other ingredients (especially cream, which wasn't present in the original dishes) where it became popular.
But yeah, most italians don't know what Alfredo sauce is, even if butter + parmesan (basically a light Alfredo) is one of the most prevalent sauces for noodle-style egg pasta.

[Anonymous No.13008213]

>>13006521
>healthy kids entree
lmao

[Anonymous No.13008244]

>>13007043
margarine is hydrogenated saturated fats diluted to a similar ratio of lipids to water, around 60:40. shortening is 100% fat made with unsaturated hydrogenated oils. total fat content and saturation naturally gives each very different characteristics, the most prominent of which is melting temperature. shortening has a much higher melting temperature and is better for baking due to reduction of spread in batter.

[Anonymous No.13008255]

>>13007022
Why wouldn't you just use Manteca? Lard is way healthier than that tub of trans fats

[Anonymous No.13008293]

>>13008255
Crisco doesn't have trans fats anymore.

[Anonymous No.13008332]

>>13006938
for real ive only seen that used in gay fisting
boomer ingredient

[Anonymous No.13008340]

>>13007480
The real shit is several times more expensive dude. I'm smothering Bisquick pancakes it don't need to be high quality

[Anonymous No.13008349]

>>13008332
...how much gay fisting do you watch?

>>13008340
Pretty much. I used to eat Eggo waffles for breakfast a lot when I was a kid, no sense in wasting the good shit on that.

[Anonymous No.13008524]

>>13007677
just as valid as "Americans do this"
every state does things wildly different. so far the only thing in the thread ive actually bought before is bacon.
and yes, they sell condensed milk in many other countries.

[Anonymous No.13008539]

>>13007703
American blacks love shit on shingles in my experience

[Anonymous No.13008540]

>>13007687
>>13007687
Alfredo invented it

[Anonymous No.13008692]

>>13006916
works good for custards. not as rich as full cream but still nice and creamy

[Anonymous No.13008701]

>>13007687
Italians know of it. It's literally just pasta al burro with cheese. Any Italian knows the cuisine is regional as fuck. The american stuff is just a bechamel with cheese and extra shit.

[Anonymous No.13008707]

>>13006396
>wierd american ingredients
Hmm

[Anonymous No.13008833]

>>13006380
chipped beef on toast or shit on a shingle (SOS).
Makes a quick meal with stuff you have in the house. Butter, the beef, milk, cook, serve on toast.

[Anonymous No.13008968]

>>13006981
its cream chip beef you subhuman call it by its rightful name

[Anonymous No.13008975]

>>13008340
>>13008349
Now that you mention it, I don't miss real maple syrup. It always has that over-the-top maple flavor which I just don't care for.

[Anonymous No.13008976]

>>13007687
Alfredo always makes me feel nauseous when I eat it

[Anonymous No.13009000]

>>13008539
black american food is what the whites were cooking in the colonial days. its just that whites have totally forgotten their old recipes because theyve been taught to hate themselves

[Anonymous No.13009006]

>>13008975
things tastelets say

[Anonymous No.13009036]

>>13006358
Evaporated milk is used a lot in Malaysian drinks like tea and coffee. I think Americans use it very little.

[Anonymous No.13009108]

>>13007703
why do non anglos never stop complaining

[Anonymous No.13009482]

>>13006938
Use it to season your cast iron.

[Anonymous No.13009504]

>>13006434
Kike/sandnigger detected

[Anonymous No.13009528]

>>13006981

[Anonymous No.13009536]

>>13007720
The good shit is also expensive as hell
Here in Ohio you could be paying upwards of $10 just for a pint

[Anonymous No.13009556]

>>13009000
I thought AmeriWhites forgot their old recipes because in the 40s, huge numbers of women joined the workforce to help the war effort and fewer and fewer were cooking for their children. This led to companies to step in and fill the role of dinner-maker. These companies then started ridiculous ad campaigns to make even basic cookery sound like some Herculean, borderline impossible task, tricking the next several generations of Americans into believing they'll never make at home anything better than what Stouffer's will put into a box.
Since most-to-all of this marketing was (and still is) geared towards the white demographic, it was far less damaging on AmeriBlack culinary heritage and tradition.
Come the late 80s and early 90s, however, fast food companies began to see blacks as a largely still untapped revenue source, so they started to market towards them. As a result, we're seeing today the same sort of growing culinary neglect among blacks as we saw among whites several generations earlier.
When do you think they'll start the same process with Hispanics? Asians are still too small a demo to bother with, but with the Hispanic population growing at its current rate, it's only a matter of time before Marie Callender and On·Cor will start to sell Abuelita's Pollo Enchilada pot pies and Papicito's Pastelillos at them.

[Anonymous No.13009654]

>>13007958

Hey Alfredo this dumb American tourist wants something typical Italian but cannot pronounce anything on the menu. What do we do?

Just give him a kid's meal, some pasta with butter and a splash of bechamel just to make it pretentious.

[Anonymous No.13009662]

>>13009536
$10? More like $30 for artisan crap.

[Anonymous No.13009667]

>>13009556

Cool blogpost. I can tell you are a retard who has never even set foot inside a Sedano's. Goya and others have been doing this for decades, brainlet.

[Anonymous No.13009679]

>>13006867
source: Your ass

[Anonymous No.13009688]

>>13006358
O B S E S S E D

[Anonymous No.13009701]

>>13007687
Aldredo sauce can be amazeballs, when homemade from scratch, never a jar. Milk, butter, olive oil, garlic, sea salt, cracked pepper, parsely and pecorino.

[Anonymous No.13009706]

>>13007717
>White sauce

In flyoverland, maybe.

[Anonymous No.13009716]

>>13007717
White sauce is usually made with butter, shallots, white wine, and maybe flour.

Alfredo is usually made with milk and cream too.

[Anonymous No.13009728]

>>13009667
Goya still sells actual food. So do Vitarroz, Iberia and Dona Maria. Marie Callender, On*Cor and Stouffers don't and never have. Nice try, tho, kiddo. A for effort.

[Anonymous No.13009729]

>>13009679
isn't that chart for all pork, not just pork belly?

[Anonymous No.13009731]

>>13009729
Yeah. He's a dumb-dumb.

[Anonymous No.13009736]

>>13009679
Why is Nippon listed twice? Is one for Grolious Nippon and the other for Shamefur Nippon?

[Anonymous No.13009737]

>>13006434
Agreed. My dad had a heart attack in 2012 and we had to sub it. Never had it before, but used it after until I found out about baking bacon. I've picked it up here and there in the last couple of years though cause it is pretty good.

[Anonymous No.13009738]

>>13009654
>butter, flour and milk is pretentious
Better tell all those southern gamgams their sawmill gravy is pretentious AF.

[Anonymous No.13009775]

>>13009737
>heart attack means no more red meat or butter
>studies show omitting butter and red meat lead to higher rates of heart disease
I'm guessing he went on medication for the rest of his life which are proven not to be good for anyone.

[Anonymous No.13009801]

>>13007687
Imagine eating 7 jars worth of this, and only making it yourself twice, having it almost 2 dozen times in said 2 months.

[Anonymous No.13009810]

>>13009775
No, he had red meat, butter sub. But you know how the docs are, fat bad. He hardly takes his kids and still eats like shit. They have him 5 years to live, that was with eating correctly, exercise and meds. He does none of that. He eats like a child (which is what fucked his heart) despite my mom always making meals for 40 years.

[Anonymous No.13009822]

Has anyone ever had a cuppa, proper bitter black tea with lots of sugar and condensed milk?

It should be considered a desert item by its own.

Also never considered condensed milk an American thing, lol.

[Anonymous No.13009824]

>>13009810
Dude, let him live like he wants. Live is a speck of dust in a universe of death.

[Anonymous No.13009847]

>>13009482
Fucking leave.

[Anonymous No.13009852]

>>13009536
Stop being poor.

[Anonymous No.13009869]

>>13009822
It absolutely isnt. Its common is Slav and african countries too. Common in France where I grew up.

[Anonymous No.13009878]

>>13009824
He does love how he wants, loser. He still smokes, doesn't take meds, doesn't eat real food and doesn't exercise (all fine by me except the damn food; that woman makes amazing food).

[Anonymous No.13009886]

>>13009729
>>13009731
The entire pig is typically consumed in the country its broken down in. There are thousands of pounds of bacon in every supermarket in every city in america. There are slabs of pork belly in every single bulk store in the united states. what makes you think that broke South Americans use more pork belly than Americans?

[Anonymous No.13009918]

>>13007665
hani?!

[Anonymous No.13009922]

>>13006938
I’ve had a barely used can of this in my cupboard for nearly 8 years. I used I to fry up some tortilla chips once, but liquid oil is just plain better in every way.

[Anonymous No.13009930]

>>13006358
This thing taste super good.
Really good cheat code for making Indian (india) sweets. This is not weird.

[Anonymous No.13009934]

>>13009886
I think when Anon said 'pork belly' he meant as a butcher's cut sold to home consumers, not a processed product.
For example, my country cooks with beef knees but I'm sure you'd be hard pressed to find them sold at Walmart, right? Considering America's love of beef, the face that every head of cattle comes with four knees attached and that beef knees are not commonly available to home consumers, what would you guess the US does with all those knees? Well, much like pork belly, Option A would be selling them to processors in order to churn out a new product which would then, in turn, be sold to home consumers. In the case of beef knees, I would guess the product made would be beef stock. Option B, on the other hand, would be to export beef knees to countries where home consumers use them as they are.
The same would be true for pork belly. Since you say Americans eat a lot of belly bacon, this would confirm that option A is likely the case here (IE belly is sold to processors who then use it to make a new product which is in turn sold to the home consumer). So while yes, Americans eat pork belly in the form of a further processed food, not many eat it as it is.

And before anyone harps on it, I don't mean 'processed food' in any derogatory sense, just as a statement of fact: more processing goes into beef stock and belly bacon than does into beef knee and raw belly.

All said, you'd be technically correct, but maybe so would the other guy, depending on your POV on what is meant by 'pork belly.'

[Anonymous No.13010038]

>>13009728

I begin to understand. In your belief system, hispanic cultural degradation can only occur once stouffer's and marie callender start offering microwaveable ropa vieja, tostones, etc.

This despite the fact that frozen, prepackaged entrees, sides, vegetables and more have been on offer for decades from brands like Caserita, El Sembrador, Panamel, Goya, La Sabrosa, etc.

Not sure why you think your beliefs make any sense at all, as they seem arbitrary. But you do you.

[Anonymous No.13010050]

>>13010038
tl;dr
Try again.

[Anonymous No.13010071]

>>13010050

Nah, I blew your sorry chimp ass the fuck out comprehensively enough already, and the referee is begging my cornermen to call off the dogs. Go play in traffic while the adults are talking, retard.

[Anonymous No.13010300]

>>13010071
lol

[Anonymous No.13010566]

>>13006938
Its a useful replacement for lard when making tamales. My Grandma mostly used it to grease pans when she wanted a crisp crumb.

[Anonymous No.13010674]

>>13006371
That's shit's gross looking but Walmart's "fancier" brand has mango habanero pickles that are pretty fucking tasty tbf.