Sriracha hot sauce

On Sun, 13 Feb 2011 21:36:53 -0800, Paul M. Cook wrote:


Thank you for conceding gracefully, although reluctantly (It's NOT
from the founders country of origin)


As I explained, I get my information from real people directly
intimately involved with the subject at hand. That is how information
and knowledge is obtained, transferred, and preserved. It's been
happening for thousands of years and actually works quite well.

I didn't just make it all up like you tried to do.

-sw
 
On 2/13/2011 7:37 PM, Sqwertz wrote:

Cubed ahi in a sauce of Sriracha, mayo, sesame oil and fish eggs is a
popular topping for nori-wrapped nigiri here. I guess this means we have
refined tastes too. :-)


The orange eggs are put into the mix because they pop when you bite into
them.
 
On 13 Feb 2011 17:22:18 GMT, KenK wrote:


Another much ado about nothing item. Ho Hum at best.

--

Today's mighty oak is just yesterday's nut that held its ground.
 
In article ,
sf wrote:


Life would not be as good for my daughter and I without Sriracha sauce.
It fills a certain hot sauce niche. For my wife and sons, it just
clutters up the fridge.

--
Dan Abel
Petaluma, California USA
[email protected]
 
On Feb 14, 7:57?am, Dan Abel wrote:


I agree there are many hot sauce niches. We have Marie Sharp's (thanks
to Will Borgeson RIP), Mexi-Pep and Indi-Pep, Crystal (for wings), and
Red Rooster (flavor without heat), as well as the Huy Fong Sriracha
and Sambal Oelek. Also chili oil and hot sesame oil.
 
On Mon, 14 Feb 2011 08:09:26 -0800 (PST), spamtrap1888 wrote:


Will turned me onto Marie Sharps when I lived in Santa Cruz. He
always had a bottle with him at mealtimes. I also always have a
bottle or two of Melinda's (currently the Bhut Jolokia variety) and a
couple of the Tropical Pepper Company's sauces The latter is much more
economical line of Costa Rican habanero 5.5oz bottles - they cost
around $1.70/ea retail.

-sw
 
On Mon, 14 Feb 2011 11:23:12 -0800 (PST), Bryan wrote:


It's is the least vinegary of 99% of the sauces out there. And the
sweetness I attriibuto to the red jalapenos, not so much added sugar.

So many people's comments on Huy Fong sriracha seem to be so far off I
wonder if they've even tried it. It's anything but bland.

-sw
 
In article ,
"Paul M. Cook" wrote:


[snipped a bunch of attributions]





Steve is kind of anal about stuff like this. I like that, because I am
also. This is a food group, and we discuss these picky little points.
Just because all the Vietnamese restaurants in some area, like
California, have Sriracha on the table, doesn't mean it is a Vietnamese
sauce. Many Chinese restaurants in the US have chop suey, fortune
cookies and a whole lot of other US food. I understand you won't find
those in China. That's good to know. Even within the US, Chinese food
isn't consistent. I kept reading about "lo mein" on this group. What
the heck was that? I found out it was just a different name for chow
mein, used in parts of the US I've never been to.

Well, now I've got myself curious:

http://chinesefood.about.com/od/chinesedishfaqs/f/lomeinchowmein.htm

OK, chow mein noodles are fried, lo mein aren't. I didn't know that.
In my youth, chow mein noodles were very crispy, stale and came in cans.
Here in California, although chow mein noodles are fried, they are still
soft.

--
Dan Abel
Petaluma, California USA
[email protected]
 
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