blake murphy wrote:
> On Mon, 21 Jul 2008 20:20:33 -0400, "Jean B." > wrote:
>
>> aem wrote:
>>> On Jul 21, 11:22 am, "Jean B." > wrote:
>>>> 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.
>>>>
>>> Just out of curiosity, why do you say 'as for sushi'? I couldn't
>>> figure out how sushi and mayonnaise could be related. Now that you
>>> reveal the things you're making, which sound fine, I'd suggest that
>>> sriracha is too garlicky for crab. Chili oil would be a more
>>> straightforward way to get a little heat in there. Lemon and sesame
>>> sound okay, too. -aem
>>>
>> Ah. Well, maybe I should have said "sushi" because various new
>> creations contain it. I really meant to indicate I wanted an
>> Asian-inspired spicy mayo.
>>
>> It is now a done deal--or the first iteration has just been
>> consumed. It started out being sriracha sauce and mayo. That
>> seemed a bit... flat. I added a bit of sesame oil--I certainly
>> didn't want it to dominate. Still flat. I then added a bit of
>> lemon juice, a hint of salt--and later the tiniest bit of
>> sweetener (artificial, alas). The result was good--but it was not
>> as yummy as the spicy mayo in some dishes I have consumed. I
>> think I will have to go out for a taste test soon, and see whether
>> I can figure out what might be missing.
>>
>> Oh yes, I also started wondering whether Kewpie mayo would have
>> made a difference.
>>
>> I need to fiddle around enough to use the rest of my tobiko too....
>
> there's always wasabi, but i guess that would have been visible in
> what you had (if you had it).
>
> your pal,
> blake
> ** Posted from http://www.teranews.com **

And I (whispers) don't like wasabi!

--
Jean B.