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Catsup is the Non-Ghey'est of the table sauces.
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Let's talk for a bit about "liquid smoke". Necessary ingredient in gumbo if you can't find the appropriate andouille sausage. I always wonder how it's made.
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I saw a food network thing where they make liquid smoke just like how they make moonshine.
They catch the smoke from burning hickory wood by having a exhaust tube that runs thru a quick cooling unit and the humidity in the smoke turns from vapor to a liquid ...
It is actually liquid smoke.
I am pretty close here, without the rocket science degree "verbage" that I gave up on after discovering girls.
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