Mrs Dorfer and I actually came up with the same results. Don’t get me wrong, the American version is good, but the Canadian version is better. This isn’t my video, but sums up our feelings too. Come on Ruffles, we want the real thing in the USA!
“If you need me to tell you how to do this part, please turn off your stove and walk away. Seek an adult”
If you need a tiny cup of ranch, Frank’s Red Hot, or honey mustard… You might be a saucer. If you can’t make a steak, chicken, or any other food without salt & pepper (Montreal, Creole, bacon seasoning)… You might be a spicer.
This goes far beyond the battle of the sexes, the rich vs the poor, the young vs the old. It’s SAUCERS VS SPICERS.
My wife is a saucer. Her whole family is made up of saucers. At first I didn’t understand. With every meal a tiny dose of liquid spicery or au jus must be present. Chicken gets a tiny tub of ranch or barbecue. She calls this “flavor” and don’t get me wrong, I like it. The problem is…I am a spicer. I love that little kick, the dash of gusto before whatever I’m eating gets cooked or broiled before the inevitable hoover maneuver.
I have to say, she’s enriched my life and palette with these dressings… These little cups of liquid joy. The honey mustard, the butter infused Shake & Bake (she took a spice and made it a sauce! Brilliant!), the Hollandaise, the Béchamel…
Where was I going with this? I’m not sure…Oh right… If a saucer and a spicer can live happily together, can’t everybody else?
Baseball and watch pierogis run footraces.