Sqwertz wrote:
> On Sun, 1 Aug 2010 12:55:47 -0400, James Silverton wrote:
>
>> 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.
>
> I can't stand hoisin sauce. I can do straight [hot] bean sauce in
> stir frys and even in dipping sauces (with other ingredients) but
> I don't like the other flavors in hoisin. Musty and sweet and
> <eeek>.
>
> -sw

I also don't like hoisin sauce. I might add the tiniest amount to
some things to add some depth of flavor, but I don't want to taste
it as such.

--
Jean B.