On Wed, 20 Jan 2010 08:46:10 -0500, George wrote:

> On 1/19/2010 19:19, Janet Wilder wrote:
>> 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
>>
> Totally agree.

it take both your points here, but i'm not sure how adding sriracha turns
it into 'tex-mex.'

your pal,
blake