"Sqwertz" wrote
> cshenk wrote:

>> Try again. That is totally unknown in most asian quizines. If you like
>> it,
>> fine enough but you won't see it in japanese, singapore, most of china
>> etc.

>> Asian food is as wide based as a boiled New England to Creole to SF lite
>> dish and then some.

>> sriracha is no indicator of authentic asian.
>
> Having spoken with many spicy food people in Asia and who have
> visited Asia, I strongly disagree.

> And I'm leaving it at that as your experiences have often not
> jived with those of others.

That's unfortunate. See, if your food friends all wanted specifically
*spicy* and sought that out, they may have encountered it more than most.
That means they missed the other wonderful things such as a
chile-bean-garlic fermented paste which you dip a raw garlic sliver in (cut
longwise) then bury in a rolled up thin bit of beef and brazier at your
table and eat with a bite of cabbage to cut the heat. You can find 'thai
food' almost anyplace in Asia. That would mess with your perceptions pretty
fast.