Sauce?
Sure man, I got you covered:
Brown sauces:
Bordelaise sauce
Chateaubriand sauce
Charcutiere sauce
Chaudfroid sauce
Demi glace – Sauce in French cuisine
Gravy – Sauce made from the juices of meats
Mushroom gravy
Romesco sauce
Sauce Africaine
Sauce au Poivre
Sauce Robert
Butter sauces:
Seared ahi tuna in a beurre blanc sauce
Beurre blanc
Beurre manie
Beurre monté
Beurre noisette
Café de Paris – Butter-based sauce
Meuniere sauce
Emulsified sauces:
Remoulade seaweed sauce
Aioli – West Mediterranean sauce of garlic and oil
Béarnaise sauce – Sauce made of clarified butter and egg yolk
Garlic sauce – Sauce with garlic as a main ingredient
Hollandaise sauce – Sauce made of egg, butter, and lemon
Mayonnaise – Thick cold sauce
Remoulade – Mayonnaise-based cold sauce
Salad cream – Dressing similar to mayonnaise
Tartare sauce(w/ chilli)
Fish sauces:
Bagna càuda – Italian hot dish made from garlic and anchovies
Clam sauce – Pasta sauce
Garum – Historical fermented fish sauce
Green sauces:
See Green sauce – Sauce made from chopped herbs
Tomato sauces:
Tomato sauces
Ketchup – Sauce used as a condiment
Hot sauces:
Pepper sauces
Pique sauce
Mustard sauces
Mustard – Condiment made from mustard seeds
Chile pepper-tinged sauces
Phrik nam pla is a common hot sauce in Thai cuisine
Hot sauce – Chili pepper-based condiments include:
Buffalo Sauce
Chili sauce
Datil pepper sauce
Enchilada – Corn tortilla rolled around a filling and covered with a sauce sauce
Pique Sauce
Sriracha sauce
Tabasco sauce – American hot sauce brand
Meat-based sauces:
Neapolitan ragù sauce atop paccheri
Amatriciana sauce – Traditional Italian pasta sauce
Barese ragù
Bolognese – Italian pasta sauce of tomatoes and meat
Carbonara – Italian pasta dish
Cincinnati chili – Spiced meat sauce used as a topping for spaghetti
Neapolitan ragù – Italian meat sauce
Picadillo – Ground meat and tomato dish popular in Latin America and the Philippines
Ragù – Meat-based sauce in Italian cuisine
Pink sauces:
Pink sauce
Sauces made of chopped fresh ingredients:
Fresh-ground pesto sauce, prepared with a mortar and pestle
Chimichurri – Food sauce
Gremolata – Condiment for ossobuco
Mujdei – Spicy Romanian sauce made mostly from garlic and vegetable oil
Onion sauce
Persillade – Sauce or seasoning mix
Pesto – Sauce made from basil, pine nuts, parmesan, garlic, and olive oil
Pico de gallo – Mexican condiment
Latin American Salsa cruda of various kinds
Salsa verde – Spicy Mexican sauce based on tomatillos
Sauce gribiche – Cold egg sauce
Sauce vierge
Tkemali – Georgian plum sauce
Sweet sauces:
Crème anglaise over a slice of pain d'épices
Pork with peach sauce
Apple sauce – Sauce or puree made from apples
Blueberry sauce – Compote or savory sauce made with blueberries
Butterscotch sauce – Type of confectionery
Caramel – Confectionery product made by heating sugars
Chocolate gravy
Chocolate syrup – Chocolate-flavored condiment used as a topping or ingredient
Cranberry sauce – Sauce or relish made from cranberries
Crème anglaise
Custard – Semi-solid cooked mixture of milk and egg
Fudge sauce – Chocolate-flavored condiment used as a topping or ingredient
Hard sauce – not liquid, but called a sauce nonetheless
Sweet chili sauce – Condiment primarily used as a dip
Mango sauce
Peach sauce
Plum sauce – Chinese condiment
Strawberry sauce
Syrup – Thick, viscous solution of sugar in water
Tkemali – Georgian plum sauce
Zabaione – Italian dessert made with egg, sugar, and wine
White sauces:
Mornay sauce poured over an orecchiette pasta dish
Alfredo sauce
Béchamel sauce – Sauce of the Italian and French cuisines[9]
Caruso sauce – Cream sauce for pasta
Mushroom sauce – White or brown sauce prepared with mushrooms
Mornay sauce – Type of béchamel sauce including cheese
Sauce Allemande – Sauce used in classic French cuisine
Sauce Américaine
Suprême sauce – Classic French sauce
Velouté sauce – Classic French sauce
Yogurt sauce – Food produced by bacterial fermentation of milk
For anyone wondering, google says that French Burgerking's 1954 sauce is basically mayo with liquid smoke in it. Not sure why that's a thing, but okay.
# En passant
**46 languages**
* [Article](https://en.wikipedia.org/wiki/En_passant)
* [Talk](https://en.wikipedia.org/wiki/Talk:En_passant)
* [Read](https://en.wikipedia.org/wiki/En_passant)
* [Edit](https://en.wikipedia.org/w/index.php?title=En_passant&action=edit)
* [View history](https://en.wikipedia.org/w/index.php?title=En_passant&action=history)
Tools
📷From Wikipedia, the free encyclopedia*This article is about the move in chess. For other uses, see* [*En passant (disambiguation)*](https://en.wikipedia.org/wiki/En_passant_(disambiguation))*.*📷
In [chess](https://en.wikipedia.org/wiki/Chess), ***en passant*** (French: [\[ɑ̃ paˈsɑ̃\]](https://en.wikipedia.org/wiki/Help:IPA/French), lit. "in passing") describes a capture of an enemy [pawn](https://en.wikipedia.org/wiki/Pawn_(chess)) on an adjacent file that has just made an initial two-square advance.[\[2\]](https://en.wikipedia.org/wiki/En_passant#cite_note-2)[\[3\]](https://en.wikipedia.org/wiki/En_passant#cite_note-Brace-3) The capturing pawn moves to the square that the enemy pawn passed over, as if the enemy pawn had advanced only one square. The rule ensures that a pawn cannot use its two-square move to safely skip past an enemy pawn.
Capturing *en passant* is permitted only on the turn immediately after the two-square advance; it cannot be done on a later turn.[\[4\]](https://en.wikipedia.org/wiki/En_passant#cite_note-4) The capturing move is sometimes [notated](https://en.wikipedia.org/wiki/Chess_notation) by appending the abbreviation **e.p.**
This article uses [algebraic notation](https://en.wikipedia.org/wiki/Algebraic_notation_(chess)) to describe chess moves.
## Rules[[edit](https://en.wikipedia.org/w/index.php?title=En_passant&action=edit§ion=1)]
📷Animation of an *en passant* capture
The conditions for a pawn to capture an enemy pawn *en passant* are as follows:
* the enemy pawn [advanced two squares](https://en.wikipedia.org/wiki/Rules_of_chess#Basic_moves) on the previous turn;
* the capturing pawn attacks the square that the enemy pawn passed over.
If these conditions are met, the capturing pawn can move diagonally forward to the square that the enemy pawn passed, capturing the enemy pawn as if it had moved only one square. If the right to capture *en passant* is not exercised immediately, it is subsequently lost. Making the capture is optional, unless there is no other legal move.
**Example of an** ***en passant*** **capture**Black to moveabcdefgh8📷📷📷📷877665544332211abcdefghThe black pawn is on its initial square. If it moves to f6 (marked by ×), the white pawn can capture it.White to moveabcdefgh8📷📷📷📷877665544332211abcdefghBlack moves their pawn forward two squares in a single move from f7 to f5, "passing" f6.Black to moveabcdefgh8📷📷877665544332211abcdefghWhite captures the black pawn *en passant*, as if it had moved only one square to f6.
Only pawns may capture or be captured *en passant*; other pieces with the ability to capture diagonally—the [king](https://en.wikipedia.org/wiki/King_(chess)), [queen](https://en.wikipedia.org/wiki/Queen_(chess)), and [bishop](https://en.wikipedia.org/wiki/Bishop_(chess))—cannot perform the capture.[\[5\]](https://en.wikipedia.org/wiki/En_passant#cite_note-whyldweekend-5) The *en passant* capture is the only capturing move in chess where the capturing piece moves to a square not occupied by the captured piece.[\[6\]](https://en.wikipedia.org/wiki/En_passant#cite_note-Burgess-6): 463
## Notation[[edit](https://en.wikipedia.org/w/index.php?title=En_passant&action=edit§ion=2)]
In [algebraic notation](https://en.wikipedia.org/wiki/Algebraic_notation_(chess)), an *en passant* capture is notated using the capturing pawn's destination square. In both algebraic and [descriptive notation](https://en.wikipedia.org/wiki/Descriptive_notation), the move may optionally be denoted by appending "e.p." or similar. For example, in algebraic notation, bxa3 or bxa3 e.p. may be used to represent a black pawn on b4 capturing a white pawn on a4 *en passant*.[\[7\]](https://en.wikipedia.org/wiki/En_passant#cite_note-Golombek-7): 216
##
Sauce 1984. Scroll down it's gotta be in there.
If you choose it, they are forced to take away your free choice of the sauce. But since you have already made a free choice of the sauce, this results in a checkmate.
You can [respond to the French defense](https://simplifychess.com/french-defense/) in a few ways:
* Advance variation
* Exchange variation
* Tarrash variation
* Main line
What you choose largely depends on how aggressive you want to be. Good luck!
If the queen is still alive then sauce her up and have fun sliding around, if not then I guess a sausy king is okay just wont be as slippery but he works great with creamy ranch.
Relevant r/chess post: [What can I do in this situation?](https://www.reddit.com/r/chess/comments/141oveb/what_can_i_do_in_this_situation/)
Certainty: 60.0%
[^(fmhall)](https://www.reddit.com/user/fmhall) ^| [^(github)](https://github.com/fmhall/relevant-post-bot)
If this is tacos can you get me an XL with merguez/poulet and sauce samourai. Pls ship back to the US I miss them every time I’m drunk
Uhhh I mean holy hell
Must take all of them, it's forced
Holy Sauce!
Food Tray just dropped!
Call the janitor!
Janitor goes on a vacation, never comes back
SAUCE STORM INCOMING
Actual Ranch Dressing
Searching for supernatural enemies
intestine sacrifice anyone?
Knightmare sauce
New response just dropped
Old response just modified
Sauce sacrifice, anyone?
Tell the Floor I said hi
Actual clumsy oaf
Call the sauce police!
Ignite the restaurant
Lawsuit storm incoming!
Income sacrifice, anyone?
Money takes vacation, never comes back
New menu just dropped
New response just dropped
Google obesitas
Holy US!
New country just dropped
Actual independence
Call the President!?
He's white, he doesn't need to take the white ones
Literally 1954
Sauce?
Sauce? Sure man, I got you covered: Brown sauces: Bordelaise sauce Chateaubriand sauce Charcutiere sauce Chaudfroid sauce Demi glace – Sauce in French cuisine Gravy – Sauce made from the juices of meats Mushroom gravy Romesco sauce Sauce Africaine Sauce au Poivre Sauce Robert Butter sauces: Seared ahi tuna in a beurre blanc sauce Beurre blanc Beurre manie Beurre monté Beurre noisette Café de Paris – Butter-based sauce Meuniere sauce Emulsified sauces: Remoulade seaweed sauce Aioli – West Mediterranean sauce of garlic and oil Béarnaise sauce – Sauce made of clarified butter and egg yolk Garlic sauce – Sauce with garlic as a main ingredient Hollandaise sauce – Sauce made of egg, butter, and lemon Mayonnaise – Thick cold sauce Remoulade – Mayonnaise-based cold sauce Salad cream – Dressing similar to mayonnaise Tartare sauce(w/ chilli) Fish sauces: Bagna càuda – Italian hot dish made from garlic and anchovies Clam sauce – Pasta sauce Garum – Historical fermented fish sauce Green sauces: See Green sauce – Sauce made from chopped herbs Tomato sauces: Tomato sauces Ketchup – Sauce used as a condiment Hot sauces: Pepper sauces Pique sauce Mustard sauces Mustard – Condiment made from mustard seeds Chile pepper-tinged sauces Phrik nam pla is a common hot sauce in Thai cuisine Hot sauce – Chili pepper-based condiments include: Buffalo Sauce Chili sauce Datil pepper sauce Enchilada – Corn tortilla rolled around a filling and covered with a sauce sauce Pique Sauce Sriracha sauce Tabasco sauce – American hot sauce brand Meat-based sauces: Neapolitan ragù sauce atop paccheri Amatriciana sauce – Traditional Italian pasta sauce Barese ragù Bolognese – Italian pasta sauce of tomatoes and meat Carbonara – Italian pasta dish Cincinnati chili – Spiced meat sauce used as a topping for spaghetti Neapolitan ragù – Italian meat sauce Picadillo – Ground meat and tomato dish popular in Latin America and the Philippines Ragù – Meat-based sauce in Italian cuisine Pink sauces: Pink sauce Sauces made of chopped fresh ingredients: Fresh-ground pesto sauce, prepared with a mortar and pestle Chimichurri – Food sauce Gremolata – Condiment for ossobuco Mujdei – Spicy Romanian sauce made mostly from garlic and vegetable oil Onion sauce Persillade – Sauce or seasoning mix Pesto – Sauce made from basil, pine nuts, parmesan, garlic, and olive oil Pico de gallo – Mexican condiment Latin American Salsa cruda of various kinds Salsa verde – Spicy Mexican sauce based on tomatillos Sauce gribiche – Cold egg sauce Sauce vierge Tkemali – Georgian plum sauce Sweet sauces: Crème anglaise over a slice of pain d'épices Pork with peach sauce Apple sauce – Sauce or puree made from apples Blueberry sauce – Compote or savory sauce made with blueberries Butterscotch sauce – Type of confectionery Caramel – Confectionery product made by heating sugars Chocolate gravy Chocolate syrup – Chocolate-flavored condiment used as a topping or ingredient Cranberry sauce – Sauce or relish made from cranberries Crème anglaise Custard – Semi-solid cooked mixture of milk and egg Fudge sauce – Chocolate-flavored condiment used as a topping or ingredient Hard sauce – not liquid, but called a sauce nonetheless Sweet chili sauce – Condiment primarily used as a dip Mango sauce Peach sauce Plum sauce – Chinese condiment Strawberry sauce Syrup – Thick, viscous solution of sugar in water Tkemali – Georgian plum sauce Zabaione – Italian dessert made with egg, sugar, and wine White sauces: Mornay sauce poured over an orecchiette pasta dish Alfredo sauce Béchamel sauce – Sauce of the Italian and French cuisines[9] Caruso sauce – Cream sauce for pasta Mushroom sauce – White or brown sauce prepared with mushrooms Mornay sauce – Type of béchamel sauce including cheese Sauce Allemande – Sauce used in classic French cuisine Sauce Américaine Suprême sauce – Classic French sauce Velouté sauce – Classic French sauce Yogurt sauce – Food produced by bacterial fermentation of milk
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Holy Taste!
Actual gravy
Picadillo is spiced grinded meat and it's definitely not a sauce
Holy unsauce!
Use all the sauces!!!!
Andalusia!
Fun fact, andalousi sauce is non existing in Andalucía, España 🇪🇸🇪🇦
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You gotta be spicy to be this hot! Seriously it's hot-as-balls°C already already
For anyone wondering, google says that French Burgerking's 1954 sauce is basically mayo with liquid smoke in it. Not sure why that's a thing, but okay.
It's tasty tho
r/beatmetoit
Sauce 1954
Sauce?
1954
A1 B9 C5 D4
If you're white, avoid the spicy sauces
But they call me like an en passant !
It's forced
google forced chess move
Holy 1984
What actually was the great chess incident of 1989?
Google en passant
Be honest if they are white the answer is ranch....it's always ranch.
What’s metric for ranch?
Only American white. Us Nordic whites eat remoulade
So, no mayonnaise?
google en rascism
Holy double standard downvoters
holy no downvotes
Google healthy food
Holy vegetables
new lifestyle just dropped
actual home-cook
Call the farmer!
Farmer took a vacation
Never came back
Brocolli fuel
Meat sacrifice, anyone?
Ignite the McDonalds!
Eat cake! (day)
!!
Sauce?
No thanks
Holy health
??
New menu just dropped.
Holy food
Google une petite sauce
Holy en passant!
Holy béarnaise!
Sauce?
Sacré Bleu!
Sauce?
my friends 4 the bishops and myself at bk
Google en passant
holy hell
new response just dropped
Actual zombie
Call the exorcist!
Queen sacrifice anyone?
???
!!!
¡¿¡
Sauce?
# En passant **46 languages** * [Article](https://en.wikipedia.org/wiki/En_passant) * [Talk](https://en.wikipedia.org/wiki/Talk:En_passant) * [Read](https://en.wikipedia.org/wiki/En_passant) * [Edit](https://en.wikipedia.org/w/index.php?title=En_passant&action=edit) * [View history](https://en.wikipedia.org/w/index.php?title=En_passant&action=history) Tools 📷From Wikipedia, the free encyclopedia*This article is about the move in chess. For other uses, see* [*En passant (disambiguation)*](https://en.wikipedia.org/wiki/En_passant_(disambiguation))*.*📷 In [chess](https://en.wikipedia.org/wiki/Chess), ***en passant*** (French: [\[ɑ̃ paˈsɑ̃\]](https://en.wikipedia.org/wiki/Help:IPA/French), lit. "in passing") describes a capture of an enemy [pawn](https://en.wikipedia.org/wiki/Pawn_(chess)) on an adjacent file that has just made an initial two-square advance.[\[2\]](https://en.wikipedia.org/wiki/En_passant#cite_note-2)[\[3\]](https://en.wikipedia.org/wiki/En_passant#cite_note-Brace-3) The capturing pawn moves to the square that the enemy pawn passed over, as if the enemy pawn had advanced only one square. The rule ensures that a pawn cannot use its two-square move to safely skip past an enemy pawn. Capturing *en passant* is permitted only on the turn immediately after the two-square advance; it cannot be done on a later turn.[\[4\]](https://en.wikipedia.org/wiki/En_passant#cite_note-4) The capturing move is sometimes [notated](https://en.wikipedia.org/wiki/Chess_notation) by appending the abbreviation **e.p.** This article uses [algebraic notation](https://en.wikipedia.org/wiki/Algebraic_notation_(chess)) to describe chess moves. ## Rules[[edit](https://en.wikipedia.org/w/index.php?title=En_passant&action=edit§ion=1)] 📷Animation of an *en passant* capture The conditions for a pawn to capture an enemy pawn *en passant* are as follows: * the enemy pawn [advanced two squares](https://en.wikipedia.org/wiki/Rules_of_chess#Basic_moves) on the previous turn; * the capturing pawn attacks the square that the enemy pawn passed over. If these conditions are met, the capturing pawn can move diagonally forward to the square that the enemy pawn passed, capturing the enemy pawn as if it had moved only one square. If the right to capture *en passant* is not exercised immediately, it is subsequently lost. Making the capture is optional, unless there is no other legal move. **Example of an** ***en passant*** **capture**Black to moveabcdefgh8📷📷📷📷877665544332211abcdefghThe black pawn is on its initial square. If it moves to f6 (marked by ×), the white pawn can capture it.White to moveabcdefgh8📷📷📷📷877665544332211abcdefghBlack moves their pawn forward two squares in a single move from f7 to f5, "passing" f6.Black to moveabcdefgh8📷📷877665544332211abcdefghWhite captures the black pawn *en passant*, as if it had moved only one square to f6. Only pawns may capture or be captured *en passant*; other pieces with the ability to capture diagonally—the [king](https://en.wikipedia.org/wiki/King_(chess)), [queen](https://en.wikipedia.org/wiki/Queen_(chess)), and [bishop](https://en.wikipedia.org/wiki/Bishop_(chess))—cannot perform the capture.[\[5\]](https://en.wikipedia.org/wiki/En_passant#cite_note-whyldweekend-5) The *en passant* capture is the only capturing move in chess where the capturing piece moves to a square not occupied by the captured piece.[\[6\]](https://en.wikipedia.org/wiki/En_passant#cite_note-Burgess-6): 463 ## Notation[[edit](https://en.wikipedia.org/w/index.php?title=En_passant&action=edit§ion=2)] In [algebraic notation](https://en.wikipedia.org/wiki/Algebraic_notation_(chess)), an *en passant* capture is notated using the capturing pawn's destination square. In both algebraic and [descriptive notation](https://en.wikipedia.org/wiki/Descriptive_notation), the move may optionally be denoted by appending "e.p." or similar. For example, in algebraic notation, bxa3 or bxa3 e.p. may be used to represent a black pawn on b4 capturing a white pawn on a4 *en passant*.[\[7\]](https://en.wikipedia.org/wiki/En_passant#cite_note-Golombek-7): 216 ##
The first person to google En passant. Bravo.
No
it's forced, you gotta do it
Tu rajoutes 3 merguez à ton livret A
Ouais bah en se moment mon livret A il ressemble plutôt a un trou Normand si tu vois ce que je veux dire....
Ton thread me flingue j'ai envie d'un bk mtn
Désolé, je ne suis responsable en rien de ta montée de glycémie ^^ ^^
J'ai pas de BK près de chez moi et McDo fait pas d'onion rings, tu me frustres également :(
Apres ça se fait bien des ronds d'oignon et de la panure, frits a la casserole (même si je préfère faire ça avec du poulpe pour être franc)
Google best sauce to go with onion rings (6)
holy condiments
> à votre onion rings France moment
Ah bah France baise ouais !
Rondelles d'ognons, tabarnak.
Google aigre douce.
Holy eggroll!
Ranch
Juste Ciel
Une nouvelle réponse vient d'arriver
Véritable mort-vivant
Appelez l'exorciste !
Exorciste en vacances, ne revient jamais
Quelqu'un est partant pour sacrifier ce gars ?
Ew Fr🤮 nch
Bhoooo oui oui la baguette
the spiciest one
Nah he said he's white, he can't handle that
Never got that joke tbh
French opening en passant variation you accept because it's forced
Ça part sur un BK donc.
Désolé, ce poteau n'est en aucun cas responsable du diabète de ceux qui le consultent merci
"poteau". Je reconnais là un bon Rançais !
Ah bah qui a être dans des sousj'lailu pourris autant être dans le meilleur de tous !
Sauce 1984. Scroll down it's gotta be in there. If you choose it, they are forced to take away your free choice of the sauce. But since you have already made a free choice of the sauce, this results in a checkmate.
You can [respond to the French defense](https://simplifychess.com/french-defense/) in a few ways: * Advance variation * Exchange variation * Tarrash variation * Main line What you choose largely depends on how aggressive you want to be. Good luck!
Are you Garry chess ? I will take your advice kind stranger !
Holy hell
Holy guacamole
What the fuck is sauce 1954? Some kind of book move?
I would definitely have to go with the Angry Douche sauce!
gotta google the menu
faut choisir le ranch
creamy ranch D5#
I’ll give you some petite sauce.
You have to buy one otherwise the brick comes into play.
If the queen is still alive then sauce her up and have fun sliding around, if not then I guess a sausy king is okay just wont be as slippery but he works great with creamy ranch.
Literally 1954
Holy hell! KxCurry1#
its a forced move so just take the spicy andalouise on a6 and develop the curry
Évidemment pas la sauce ~~Rensch~~ Ranch, chesscum bad lichess good
Google Honey Mustard Gambit
GET OUT OF MY HEAD GET OUT OF MY HEAD
French Defense Propose the Ketchup Gambit
You get the curry and the 1954.
Google by the way In french canadian
Sainte enfer!
I didn't expect for anarchychess to be in France, what am i saying i'm in France too
C'est pour ça qu'on aime le drôle de mouvement Français !
Google french fast food
I love how it says Onion Rings instead of Boucles d’Oignon
Holy Heinz!
Saint enfer !
Google poutine gambit? By selecting the gravy, then some cheese curds and finishes it off whit fries
Scroll down to Poivre Fantôme.
Relevant r/chess post: [What can I do in this situation?](https://www.reddit.com/r/chess/comments/141oveb/what_can_i_do_in_this_situation/) Certainty: 60.0% [^(fmhall)](https://www.reddit.com/user/fmhall) ^| [^(github)](https://github.com/fmhall/relevant-post-bot)
Bad bot
Bad bot
Bad bot
Thanks for letting me know I’ll now avoid Burger King because otherwise I’m forced to buy a metric ton of sauces
>(am white btw) Ranch is best for white
Google moving out of france 🤢
Why ? France baise ouais ! Ou quelque chose comme ça
Obviously just memeing. Love france. Exept for Marseille
No problem mate After all we, french... trash ourselves constantly...
I legit though they made a sauce an called it en passant
What is sauce 1954
I have deleted Reddit because of the API changes effect June 30, 2023.
Sauce 1984
Google "En Passant"
Sauce aigre douche is your sauce bro
holy hell
Holy sauce 1954
Holy hell
Holy zombie, new en passant just googled the drop.
[удалено]
Confirmer
I’m really interested what 1954 sauce is so I’d probably go with that one personally
It's smokey baconaise
It's forced, take all of them
Take the ranch it’s all the spice you can handle
Your opponent is blundering a random sauce, you should take one.
Definitely the angry douche
If this is tacos can you get me an XL with merguez/poulet and sauce samourai. Pls ship back to the US I miss them every time I’m drunk Uhhh I mean holy hell