sf wrote on Thu, 31 Dec 2009 12:50:27 -0800:

>> On Wed, 30 Dec 2009 12:18:23 -0500, James Silverton wrote:
>>
>>> sf wrote on Wed, 30 Dec 2009 08:28:28 -0800:
>>>
>>>>> Some guy (Andrew Nolton) from Bon Appetit magazine says
>>>>> that sriracha is going to be the big ingredient of 2010.
>>>>> Expect banh mi to be big, too. And cobblers. And
>>>>> meatballs * meat-a-balls of all kinds.
>>>
>>>> I saw that yesterday. I believe everything except sriracha
>>>> because it's tasteless. I don't understand how certain
>>>> people here can wax so eloquent about it. No flavor, no
>>>> heat, bland, not complementary to anything I've tried it
>>>> with. I dislike putting it on anything because I think it
>>>> ruins whatever flavor the dish I added it too.
>>>
>>> How old was your bottle of Sriracha? I know certain oriental
>>> groceries have a cavalier attitude to sell-by dates but
>>> Sriracha is garlicky and nearly as hot as Tabasco.
>>
>> 'tasteless' is not a word i'd apply to sriracha. maybe not
>> to someone's taste, but bland it ain't.
>>
>> on the other hand, i worked with a vietnamese cat who used it
>> like ketchup. i'm talking like tablespoons at a time, on
>> french fries or the like.
>>
> Sorry, I don't get all the hoopla. I don't buy it because I
> don't like it enough to spend money on it, I use what's on the
> table at the Vietnamese restaurant so I'll assume it's as
> fresh as it comes because there are not many round eyes who
> eat there. AFAIC what little flavor it adds to a dish
> detracts from it.

It's ridiculously cheap, at least at the Kim San grocery, and very good
for addi ng garlic and pepper taste.

--

James Silverton
Potomac, Maryland

Email, with obvious alterations: not.jim.silverton.at.verizon.not