On Thu, 31 Dec 2009 17:18:13 -0500, James Silverton wrote:

> 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.

objecting to it on the basis of cost does seem odd. pennies more than
ketchup, if my recollection/calculations are correct.

your pal,
blake