1 hour ago, Katie Meadow said:I thought it was a southern thing,
And all this time I thought it was strictly West Coast. The last bottle that I bought was in Colorado Springs, Colorado.
As I said, I first came across it in Montana where they use it on everything. The restaurant that I worked in bought it in five gallon tubs and put it in every sauce and every dressing that they made. If I remember right, they even put it in sauerkraut salad which to me was totally disgusting. I get hungry for it every once in awhile and since I can't buy it, I found a recipe that is close, but no cigars. My problem is that I don't use it up before it goes bad. Maybe I need to make sauerkraut salad.
