Hello All!

I mentioned in the thread on Vietnamese restaurants that, following the
lead of authentic appearing oriental people, I use a 1:1 Sriracha:Hoisin
mix as a dip for Pho Ga chicken. It occurred to me to try it today for
crab cakes and it was damned good, IMHO! I'll bet it would work for
battered fish too.

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James Silverton
Potomac, Maryland

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