its just salt, people.

The orange peel extract is the essential component, IMO. I only use it on steak or occasionally on the fries next to the steak. When I was a kid and Mom cooked a steak at home, we were to only use it very sparingly, but at a restaurant, it poured freely, and my sister and I went pretty nuts with the restaurant grated parmesan, too, because that was also rationed at home.

I've seen people drench mac and cheese with A1. Not a fan.

clocker bob wrote: restaurant grated parmesan

not crap

I love it. I used to be much more crazy about the stuff, and for awhile it could do no wrong. I should note that there was no failure on the part of A1, I just got tired of trying it on things beyond a few choice favorites (burgers, steak, chicken, fries, etc.). Truly not crap.

clocker bob wrote:I've seen people drench mac and cheese with A1. Not a fan.

I've found this surprisingly delicious after the first horrid bite.

Haven't done this since college, though.



mmmm.

i guess it's ok if you're eating something that would otherwise taste like shoe leather.

I did used to love the stuff when I was a kid. never enough to put it in my yogurt, though.

Crap. Don't like the taste... and don't think it blends with any other taste... just overpowers it. No waffles.

tasty. is using condiments cheating?

Gets progressively crap-er the better the quality of the food it's covering. As the base food gets worse and worse,

cervixFORaHEart wrote:its just salt, people.

and there's nothin wrong with that.

Don't fuck with steak, people. Please.