Your point? Sassafras is 100% chemicals.

I meant artificial / synthesized chemicals. Not chemicals as in, all atoms that are bonded together [i.e. everything in the universe]. I'm too tired to put up with your BS right now froundland. Give it a rest.

If they're chemically similar, it doesn't matter whether it's artificial or organic.

Then quit dumping yours on us.

Wrong - there are no cherries or anything natural in Cherry Coke, but there is absolutely all natural pop and they all pretty much put Coke and Pepsi to shame.

Also, yeah pop is pretty bad for you but it's probably mostly because of the sugar content.

Finally, on sassafras, that **** is a carcinogen and is totally banned for sale. Usually root beers use artificial sassafras or they use other things like anise or horehound or some ****. Sassfras, ironically, is probably more likely to give you cancer than the artificial root beer flavorings.

You dullards think I'd use supermarket crap root beer?

http://savoystomp.com/wp-content/upl...3/img_3212.jpg

Slow cooker root beer baby back ribs are the bomb too.

Im thinking of making my own baked mac n cheese because the price is just too high for the ones I like. Its understandable how they are 2 for 7$ because they taste really great.

Its just going to put the box mac n cheese, with chipotle also in it. With then cut of pieces of chicken mixed it. Then more than average amount of bread crumbs. Then put into a dish and baked for maybe 15 mins. :cool:


Those are my recent food thoughts. :yeah:

Virgil's is on ****ing point.

Here's the rib recipe:

Pat ribs dry with paper towels (rack cut in half with the silver skin removed) and season generously with salt and pepper.

Pour root beer into slow cooker, then place ribs on top. Cook on high for 4 hours, or low for 6-8 hours. (low and slow works better) The root beer not only adds great flavor but tenderizes the meat like crazy.

Preheat oven to 375 degrees F. Line a large baking sheet with heavy duty aluminum foil. Drain ribs and transfer them to the sheet. Coat ribs with barbecue sauce (more or less, to your taste). Bake until sauce caramelizes and sticks to the meat, 10 to 15 minutes. Another couple of minutes under the broiler will crisp them up but keep an eye on them.

Remove from oven and brush on more sauce, if desired.

I've tried them all and Sweet Baby Ray's BBQ sauce is my fave. And you can find it pretty much everywhere.

Deja Vu: Pretty sure I've posted this before.

I'd like to try this soon: https://www.africanbites.com/groundnutpeanut-soup/

I've made variations of this lots of times (it's my favorite soup along with Tom kha kai/Thai coconut soup) but I have yet to find the perfect recipe.