dsi1 wrote:
> On 1/19/2010 6:16 AM, James Silverton wrote:
>> Hello All!
>>
>> I note a recipe for Hot and Sour Soup by Jean B in r.f.recipes. It looks
>> authentic using white pepper for heat. I wonder if any others are as
>> horrible as me and prefer a hotter version using Sriracha sauce?
>>
>
> The whole point of hot and sour soup is it's total reliance on
> black/white pepper and vinegar as it's main flavor components - that's
> rather unique. I don't add any Srichacha myself. OTOH, I can see how the
> taste of the soup might get kind of boring after a while.

Hooray!!! Someone who understands the subtlety of hot and sour soup.
It's really more about the textures than the "hot" and "sour". An
authentic recipe will include all kinds of wonderful things like tiger
lily stems, tree ear mushrooms, shredded bamboo shoots and pieces of
firm bean curd.

Traditional Chinese cuisine is excellent by itself. I, personally, see
no reason to turn it into TexMex.

YMMV

--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.