James Silverton wrote:
> Jean wrote on Mon, 21 Jul 2008 14:22:18 -0400:
>
>> Sqwertz wrote:
>>> Jean B. wrote:
>>>> Has anyone figured out how to make this (Asian
>>>> style--obviously I am not thinking of chipotles etc. for
>>>> this)? I want to make two dishes that revolve around this
>>>> ingredient, and the one in Whole Foods contains HFCS. (Shame on
>>>> them. They seem to have no standards whatsoever
>>>> now.)
>>>
>>> Four parts mayo to one part Huy Fong Sriracha (cock sauce).
>>>
>>> -sw
>
>> Okay, two votes for sriracha sauce. Thanks guys. My search
>> (and I'm sure I did this before) came up with that, some add
>> lemon juice, some add sesame oil (I am not sure I taste that
>> in the one I like), some use hot sesame oil for the heat, and one uses
>> shichimi togarashi for the heat. IIRC, that contains
>> sesame seeds, and I don't recall them in the mayo--or the
>> whole dish.
>
>> I am going to do a spicy crab salad with tobiko, served atop lettuce
>> with avocado and seaweed salad.
>
>> My second idea is a baked crab-tobiko-spicy mayo mix topped
>> with cheese, maybe on avocado.
>
>> It occurs to me that the latter idea could be used with
>> various types of flavored mayos and sources of protein....
>
>> I guess I'll go play with mayo so the flavors have some time
>> to meld....
>
> A drop or two of sesame oil and lemon juice to taste are good ideas.
>
It's lucky I have all the ingredients here. Well, not lucky...
Call this mess "foresight"!

--
Jean B.