On Wed, 20 Jan 2010 09:00:24 -1000, dsi1 wrote:

> On 1/20/2010 8:41 AM, Jean B. wrote:
>> blake murphy wrote:
>>> On Tue, 19 Jan 2010 11:16:47 -0500, 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?
>>>
>>> i'm a slob. black pepper for heat, vinegar for sour.
>>>
>>> i see robert delfs (who says black *or* white) adds a little ketchup.
>>>
>>> but i seldom make it anymore, since the joint down the street makes a
>>> perfectly respectable version (with some items i don't generally have on
>>> hand) for $1.75.
>>>
>>> your pal,
>>> blake
>>
>> I didn't recall that about Delfs. I think my recipe that I now can't
>> find (of course) was a combination of Delfs, Chiang, and inspiration.
>>
>> I don't think I want that catsup there, although AIR, the first Sichuan
>> restaurant I went to (prob. in the 70s in NYC) had a famous shrimp dish
>> that contained catsup.
>>
>
> I use a little ketchup in teriyaki sauce and stir-fry dishes - it's an
> Asian secret ingredient. :-)

i think ketchup is more widely used by chinese cooks than most people
think. usually fairly small quantities, though.

your pal,
blake