RW

🇺🇸🇺🇸The United States is a constitutional federal republic. Conservative Constitutionalist, God and country first🇺🇸🇺🇸

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@Arkypatriot

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@DrJBhattacharya 🙏🏼

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@Nutmegbunny9 You are a better person than me.

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@TraditionSarah 🙏🏼👏🏼👏🏼
🇺🇸🇺🇸

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@conservfam7 Tayrenton.

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No offense but I think I’ll stick with flour, water, butter, yeast and salt and skip the: Enriched Flour Bleached (wheat flour, niacin, ferrous sulfate, thiamin mononitrate, riboflavin, folic acid, Water, Vegetable Shortening (soybean and palm oil, hydrogenated palm oil, fractionated palm oil, mono and diglycerides, water, TBHQ and citric acid [preservatives, beta carotene [for color]), Sugar. Contains 2% or less of: Baking Powder (baking soda, sodium aluminum phosphate, sodium acid pyrophosphate), Palm and Soybean Oll Dextrose, Salt, Monoglycerides, Potassium Chloride, Wheat Protein Isolate, Pectin, Calcium Chloride, Potassium Sorbate (preservative), Dough Conditioner (salt, wheat flour, enzymes), Annatto Extract (for color).
CONTAINS WHEAT INGREDIENTS.

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@MaryAnneSansom1 🙏🏼👏🏼👏🏼

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@RealTraderJill 👏🏼👏🏼

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@skoonrB They resemble the two freeloading litter brothers I would be lost without.

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@bekahj Make it a double, Canadian on ICE. 🇺🇸🇺🇸

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@kellytx2 Wow!👏🏼👏🏼

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@kellytx2 Amen.🙏🏼

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@attackdogX No 💩.

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@jimgeeting Most people accept those straight forward terms of engagement and live to see another day.

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@HealthRanger Definitions of "interim"
1A period of time between two events
2Something that is implemented or serves temporarily until the final arrangement or solution is ready

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@TraditionSarah Lots of folks introduce an imperfection intentionally. I would rather have one my grandmother made with an imperfection than a massed produced facsimile.

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@haveaconcern Extremely doubtful because his litter brother is the one with a temper! Where there’s one there’s two.

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@Sofia50020Sofia Throw a party.

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Grok:

Frank’s official ingredients are aged cayenne red peppers, distilled vinegar, water, salt, and garlic powder. Homemade versions closely mimic this using fresh (or dried) cayenne peppers. These copycat recipes taste very similar—tangy, vinegary, with moderate heat and a garlicky note—though commercial versions age/ferment the peppers for a smoother, deeper flavor. https://t.co/ndjbN0Ajl7
Homemade Frank’s RedHot-Style Cayenne Pepper Sauce (Copycat)
This makes about 2–3 cups (scale as needed). It keeps well in the fridge for months or can be canned for longer storage. https://t.co/0NDmsUGsRi
Ingredients:
• 12–18 fresh bright red cayenne peppers (stems removed; about 1–1.5 cups chopped; adjust for heat preference—cayennes are ~30,000–50,000 Scoville)
• 1.5–2 cups white distilled vinegar (5% acidity)
• 2–5 cloves garlic (minced) or 1 tsp garlic powder
• ½–1 tsp salt (or to taste; optional for low-sodium)
• Optional: A splash of water for thinning, or a pinch of xanthan gum for thickness (if desired)
Instructions:
1. Wear gloves! Cayenne oils can burn skin/eyes.
2. Remove stems from peppers (seeds can stay for more heat or be partially removed for milder sauce).
3. Combine peppers, vinegar, garlic, and salt in a saucepan. Bring to a boil, then reduce to a low simmer. Cook 15–30 minutes until peppers are very soft.
4. Blend until smooth (use a blender, immersion blender, or food processor). For a smoother texture like the real thing, strain through a fine mesh strainer or cheesecloth to remove solids.
5. Return to the pan if needed and simmer another 10–15 minutes to thicken/reduce slightly. Taste and adjust salt or vinegar.
6. Cool completely, then bottle. Let flavors meld in the fridge overnight for best results.
Tips for authenticity:
• Use fresh ripe red cayennes for the closest match. Dried cayenne powder can work in a pinch (simmer to rehydrate), but fresh is better.
• For a true aged flavor, some ferment the peppers first in a salt brine (2.5% salt) for 1–4 weeks before blending with vinegar, but the quick-simmer method above is a solid everyday clone. https://t.co/0NDmsUGsRi
• Store in the fridge or water-bath can in sterilized jars for 10 minutes for shelf stability.
Classic Buffalo Wing Sauce (Using Your Homemade Hot Sauce)
Buffalo sauce is the hot sauce mixed with butter (and sometimes extras) for wings. https://t.co/XbADOOYCJ3
Ingredients (for ~¾ cup, enough for ~2 lbs wings):
• ½–⅔ cup of your homemade Frank’s-style hot sauce
• 4–6 Tbsp unsalted butter (melted)
• Optional add-ins: ½ tsp Worcestershire sauce, ¼–½ tsp garlic powder, pinch of cayenne or smoked paprika, 1 Tbsp honey (for balance/sweetness)
Instructions:
1. Melt butter in a saucepan over medium heat.
2. Whisk in the hot sauce and any add-ins until smooth and warmed through (don’t boil).
3. Toss with cooked wings (baked, fried, or air-fried) immediately. Serve with celery and blue cheese or ranch.
This replicates the iconic tangy, buttery, spicy Buffalo flavor that made Frank’s famous. Adjust the hot sauce-to-butter ratio for milder or hotter versions.

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@JaniceDean Cut off the tags.
Have a wonderful day.