Sqwertz wrote:
> On Sun, 01 Aug 2010 12:50:17 -0700, Dan Abel wrote:
>
>> In article >,
>> Sqwertz > wrote:
>>
>>> On Sun, 1 Aug 2010 11:08:22 -0700 (PDT), John Kane wrote:
>>>
>>>> I like the idea now that I know what Sriracha is. I had someone ask
>>>> for it at a Chinese buffet and had no idea what she was talking about,
>>>> she seemed to think it was Chinese. The chef said if it was, it didn't
>>>> exist in Mandarin or Cantonese and that he didn't speak whatever
>>>> dialect it came from.
>>>>
>>>> The combinations sounds rather good.
>>> Any Asian restaurant - including Indian - that doesn't know what
>>> sriracha is, is not a restaurant I'd dine at. I like somewhat
>>> authentic food, and they would not be cooking Asian food at these
>>> restaurants.
>> That's very Eurocentric of you, Steve. Believe it or not, there are a
>> whole lot of Asian restaurants that aren't in the US. Probably most of
>> the ones that John goes to aren't in the US, since he doesn't live here.
>> And, even more astounding, there are Asian restaurants in Asia! And
>> they don't all speak, read or write English there, either. And
>> "Sriracha Chili Sauce" is an English phrase. If you look at your
>> bottle, it probably looks like mine, made by Huy Fong Foods, inc. of the
>> Los Angeles, US area. Mine has recognizable writing in English, French
>> and Spanish. Then there's all the symbols that I *don't* recognize.
>
> You totally lost me there. It doesn't matter wether you're in
> Mexico, Spain, Canada, or Timbuktu - Sriracha, like soy sauce, is
> a universal condiment all over SE Asia. I did not mention any
> brands.
>
> -sw
>

Well, India is not in SE Asian. Nor are Japan and China. China
does at least extend into that area, and it abuts SE Asian countries.

--
Jean B.