Has anyone figured out how to make this (Asian style--obviously I
am not thinking of chipotles etc. for this)? I want to make two
dishes that revolve around this ingredient, and the one in Whole
Foods contains HFCS. (Shame on them. They seem to have no
standards whatsoever now.)
--
Jean B.

Jean wrote on Mon, 21 Jul 2008 13:30:36 -0400:

> Has anyone figured out how to make this (Asian
> style--obviously I am not thinking of chipotles etc. for
> this)? I want to make two dishes that revolve around this
> ingredient, and the one in Whole Foods contains HFCS. (Shame
> on them. They seem to have no standards whatsoever now.)
> --
> Jean B.

Add Siracha chili-garlic sauce tp taste.

--

James Silverton
Potomac, Maryland

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

Jean B. wrote:
> Has anyone figured out how to make this (Asian style--obviously I am not
> thinking of chipotles etc. for this)? I want to make two dishes that
> revolve around this ingredient, and the one in Whole Foods contains
> HFCS. (Shame on them. They seem to have no standards whatsoever now.)

Four parts mayo to one part Huy Fong Sriracha (cock sauce).

-sw

Jean B. wrote:
> Has anyone figured out how to make this (Asian style--obviously I am not
> thinking of chipotles etc. for this)? I want to make two dishes that
> revolve around this ingredient, and the one in Whole Foods contains
> HFCS. (Shame on them. They seem to have no standards whatsoever now.)

By the way: This is an excellent spread for many sandwiches, not just
sushi. I always have a few ounces mixed up in the fridge ready to go.

-sw

"Sqwertz" > wrote in message
...
> Jean B. wrote:
>> Has anyone figured out how to make this (Asian style--obviously I am not
>> thinking of chipotles etc. for this)? I want to make two dishes that
>> revolve around this ingredient, and the one in Whole Foods contains HFCS.
>> (Shame on them. They seem to have no standards whatsoever now.)
>
> Four parts mayo to one part Huy Fong Sriracha (cock sauce).
>

Steve,
Have you tried the lemongrass flavor of this sauce? I picked up some to make
a dipping sauce for lettuce-wrap rolls. Man, is that tasty.

Jon

Sqwertz wrote:
> Jean B. wrote:
>> Has anyone figured out how to make this (Asian style--obviously I am
>> not thinking of chipotles etc. for this)? I want to make two dishes
>> that revolve around this ingredient, and the one in Whole Foods
>> contains HFCS. (Shame on them. They seem to have no standards
>> whatsoever now.)
>
> Four parts mayo to one part Huy Fong Sriracha (cock sauce).
>
> -sw

Okay, two votes for sriracha sauce. Thanks guys. My search (and
I'm sure I did this before) came up with that, some add lemon
juice, some add sesame oil (I am not sure I taste that in the one
I like), some use hot sesame oil for the heat, and one uses
shichimi togarashi for the heat. IIRC, that contains sesame
seeds, and I don't recall them in the mayo--or the whole dish.

I am going to do a spicy crab salad with tobiko, served atop
lettuce with avocado and seaweed salad.

My second idea is a baked crab-tobiko-spicy mayo mix topped with
cheese, maybe on avocado.

It occurs to me that the latter idea could be used with various
types of flavored mayos and sources of protein....

I guess I'll go play with mayo so the flavors have some time to
meld....

--
Jean B.

Jean wrote on Mon, 21 Jul 2008 14:22:18 -0400:

> Sqwertz wrote:
>> Jean B. wrote:
>>> Has anyone figured out how to make this (Asian
>>> style--obviously I am not thinking of chipotles etc. for
>>> this)? I want to make two dishes that revolve around this
>>> ingredient, and the one in Whole Foods contains HFCS.
>>> (Shame on them. They seem to have no standards whatsoever
>>> now.)
>>
>> Four parts mayo to one part Huy Fong Sriracha (cock sauce).
>>
>> -sw

> Okay, two votes for sriracha sauce. Thanks guys. My search
> (and I'm sure I did this before) came up with that, some add
> lemon juice, some add sesame oil (I am not sure I taste that
> in the one I like), some use hot sesame oil for the heat, and
> one uses shichimi togarashi for the heat. IIRC, that contains
> sesame seeds, and I don't recall them in the mayo--or the
> whole dish.

> I am going to do a spicy crab salad with tobiko, served atop
> lettuce with avocado and seaweed salad.

> My second idea is a baked crab-tobiko-spicy mayo mix topped
> with cheese, maybe on avocado.

> It occurs to me that the latter idea could be used with
> various types of flavored mayos and sources of protein....

> I guess I'll go play with mayo so the flavors have some time
> to meld....

A drop or two of sesame oil and lemon juice to taste are good ideas.

--

James Silverton
Potomac, Maryland

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

James Silverton wrote:
> Jean wrote on Mon, 21 Jul 2008 14:22:18 -0400:
>
>> Sqwertz wrote:
>>> Jean B. wrote:
>>>> Has anyone figured out how to make this (Asian
>>>> style--obviously I am not thinking of chipotles etc. for
>>>> this)? I want to make two dishes that revolve around this
>>>> ingredient, and the one in Whole Foods contains HFCS. (Shame on
>>>> them. They seem to have no standards whatsoever
>>>> now.)
>>>
>>> Four parts mayo to one part Huy Fong Sriracha (cock sauce).
>>>
>>> -sw
>
>> Okay, two votes for sriracha sauce. Thanks guys. My search
>> (and I'm sure I did this before) came up with that, some add
>> lemon juice, some add sesame oil (I am not sure I taste that
>> in the one I like), some use hot sesame oil for the heat, and one uses
>> shichimi togarashi for the heat. IIRC, that contains
>> sesame seeds, and I don't recall them in the mayo--or the
>> whole dish.
>
>> I am going to do a spicy crab salad with tobiko, served atop lettuce
>> with avocado and seaweed salad.
>
>> My second idea is a baked crab-tobiko-spicy mayo mix topped
>> with cheese, maybe on avocado.
>
>> It occurs to me that the latter idea could be used with
>> various types of flavored mayos and sources of protein....
>
>> I guess I'll go play with mayo so the flavors have some time
>> to meld....
>
> A drop or two of sesame oil and lemon juice to taste are good ideas.
>
It's lucky I have all the ingredients here. Well, not lucky...
Call this mess "foresight"!

--
Jean B.

On Jul 21, 11:22*am, "Jean B." > wrote:
>
> Okay, two votes for sriracha sauce. *Thanks guys. *My search (and
> I'm sure I did this before) came up with that, some add lemon
> juice, some add sesame oil (I am not sure I taste that in the one
> I like), some use hot sesame oil for the heat, and one uses
> shichimi togarashi for the heat. *IIRC, that contains sesame
> seeds, and I don't recall them in the mayo--or the whole dish.
>
> I am going to do a spicy crab salad with tobiko, served atop
> lettuce with avocado and seaweed salad.
>
> My second idea is a baked crab-tobiko-spicy mayo mix topped with
> cheese, maybe on avocado.
>
Just out of curiosity, why do you say 'as for sushi'? I couldn't
figure out how sushi and mayonnaise could be related. Now that you
reveal the things you're making, which sound fine, I'd suggest that
sriracha is too garlicky for crab. Chili oil would be a more
straightforward way to get a little heat in there. Lemon and sesame
sound okay, too. -aem

aem wrote:
> On Jul 21, 11:22 am, "Jean B." > wrote:
>> Okay, two votes for sriracha sauce. Thanks guys. My search (and
>> I'm sure I did this before) came up with that, some add lemon
>> juice, some add sesame oil (I am not sure I taste that in the one
>> I like), some use hot sesame oil for the heat, and one uses
>> shichimi togarashi for the heat. IIRC, that contains sesame
>> seeds, and I don't recall them in the mayo--or the whole dish.
>>
>> I am going to do a spicy crab salad with tobiko, served atop
>> lettuce with avocado and seaweed salad.
>>
>> My second idea is a baked crab-tobiko-spicy mayo mix topped with
>> cheese, maybe on avocado.
>>
> Just out of curiosity, why do you say 'as for sushi'? I couldn't
> figure out how sushi and mayonnaise could be related. Now that you
> reveal the things you're making, which sound fine, I'd suggest that
> sriracha is too garlicky for crab. Chili oil would be a more
> straightforward way to get a little heat in there. Lemon and sesame
> sound okay, too. -aem
>
Ah. Well, maybe I should have said "sushi" because various new
creations contain it. I really meant to indicate I wanted an
Asian-inspired spicy mayo.

It is now a done deal--or the first iteration has just been
consumed. It started out being sriracha sauce and mayo. That
seemed a bit... flat. I added a bit of sesame oil--I certainly
didn't want it to dominate. Still flat. I then added a bit of
lemon juice, a hint of salt--and later the tiniest bit of
sweetener (artificial, alas). The result was good--but it was not
as yummy as the spicy mayo in some dishes I have consumed. I
think I will have to go out for a taste test soon, and see whether
I can figure out what might be missing.

Oh yes, I also started wondering whether Kewpie mayo would have
made a difference.

I need to fiddle around enough to use the rest of my tobiko too....

--
Jean B.

Zeppo > wrote:

> "Sqwertz" > wrote in message
> ...
>
>> Four parts mayo to one part Huy Fong Sriracha (cock sauce).
>
> Steve,
> Have you tried the lemongrass flavor of this sauce? I picked up some to make
> a dipping sauce for lettuce-wrap rolls. Man, is that tasty.

Huy Fong doesn't have a lemongrass version. Many companies imitate
the Huy Fong bottle, but so far I've found them all pretty inferior.
I'll look for the lemongrass version - possibly it's Flying Goose
brand.

-sw

On Mon, 21 Jul 2008 19:56:38 -0500, Sqwertz >
wrote:

>Zeppo > wrote:
>
>> "Sqwertz" > wrote in message
>> ...
>>
>>> Four parts mayo to one part Huy Fong Sriracha (cock sauce).
>>
>> Steve,
>> Have you tried the lemongrass flavor of this sauce? I picked up some to make
>> a dipping sauce for lettuce-wrap rolls. Man, is that tasty.
>
>Huy Fong doesn't have a lemongrass version. Many companies imitate
>the Huy Fong bottle, but so far I've found them all pretty inferior.
>I'll look for the lemongrass version - possibly it's Flying Goose
>brand.
>
>-sw

i don't think i've seen it under any brand name. sounds intriguing,
though.

your pal,
blake
** Posted from http://www.teranews.com **

On Mon, 21 Jul 2008 15:47:38 -0700 (PDT), aem >
wrote:

>On Jul 21, 11:22*am, "Jean B." > wrote:
>>
>> Okay, two votes for sriracha sauce. *Thanks guys. *My search (and
>> I'm sure I did this before) came up with that, some add lemon
>> juice, some add sesame oil (I am not sure I taste that in the one
>> I like), some use hot sesame oil for the heat, and one uses
>> shichimi togarashi for the heat. *IIRC, that contains sesame
>> seeds, and I don't recall them in the mayo--or the whole dish.
>>
>> I am going to do a spicy crab salad with tobiko, served atop
>> lettuce with avocado and seaweed salad.
>>
>> My second idea is a baked crab-tobiko-spicy mayo mix topped with
>> cheese, maybe on avocado.
>>
>Just out of curiosity, why do you say 'as for sushi'? I couldn't
>figure out how sushi and mayonnaise could be related. Now that you
>reveal the things you're making, which sound fine, I'd suggest that
>sriracha is too garlicky for crab. Chili oil would be a more
>straightforward way to get a little heat in there. Lemon and sesame
>sound okay, too. -aem

if you google 'sushi mayonnaise' (without quotation marks), you get
356,000 hits, so clearly it's not an unknown concept.

your pal,
blake
** Posted from http://www.teranews.com **

On Mon, 21 Jul 2008 20:20:33 -0400, "Jean B." > wrote:

>aem wrote:
>> On Jul 21, 11:22 am, "Jean B." > wrote:
>>> Okay, two votes for sriracha sauce. Thanks guys. My search (and
>>> I'm sure I did this before) came up with that, some add lemon
>>> juice, some add sesame oil (I am not sure I taste that in the one
>>> I like), some use hot sesame oil for the heat, and one uses
>>> shichimi togarashi for the heat. IIRC, that contains sesame
>>> seeds, and I don't recall them in the mayo--or the whole dish.
>>>
>>> I am going to do a spicy crab salad with tobiko, served atop
>>> lettuce with avocado and seaweed salad.
>>>
>>> My second idea is a baked crab-tobiko-spicy mayo mix topped with
>>> cheese, maybe on avocado.
>>>
>> Just out of curiosity, why do you say 'as for sushi'? I couldn't
>> figure out how sushi and mayonnaise could be related. Now that you
>> reveal the things you're making, which sound fine, I'd suggest that
>> sriracha is too garlicky for crab. Chili oil would be a more
>> straightforward way to get a little heat in there. Lemon and sesame
>> sound okay, too. -aem
>>
>Ah. Well, maybe I should have said "sushi" because various new
>creations contain it. I really meant to indicate I wanted an
>Asian-inspired spicy mayo.
>
>It is now a done deal--or the first iteration has just been
>consumed. It started out being sriracha sauce and mayo. That
>seemed a bit... flat. I added a bit of sesame oil--I certainly
>didn't want it to dominate. Still flat. I then added a bit of
>lemon juice, a hint of salt--and later the tiniest bit of
>sweetener (artificial, alas). The result was good--but it was not
>as yummy as the spicy mayo in some dishes I have consumed. I
>think I will have to go out for a taste test soon, and see whether
>I can figure out what might be missing.
>
>Oh yes, I also started wondering whether Kewpie mayo would have
>made a difference.
>
>I need to fiddle around enough to use the rest of my tobiko too....

there's always wasabi, but i guess that would have been visible in
what you had (if you had it).

your pal,
blake
** Posted from http://www.teranews.com **

On Jul 22, 11:19*am, blake murphy > wrote:
>
> if you google 'sushi mayonnaise' (without quotation marks), you get
> 356,000 hits, so clearly it's not an unknown concept.
>
If you google 'stupid uses of google' (without quotation marks), you
get 89,900.000 hits, so clearly yours is not the only one.

If you google "sushi mayonnaise" with quotation marks you get 644
hits. By your thinking does that mean they go together 644/356000
(less than 0.2 percent) of the time? -aem

blake murphy > wrote:

> On Mon, 21 Jul 2008 19:56:38 -0500, Sqwertz >
> wrote:
>
>>Huy Fong doesn't have a lemongrass version. Many companies imitate
>>the Huy Fong bottle, but so far I've found them all pretty inferior.
>>I'll look for the lemongrass version - possibly it's Flying Goose
>>brand.
>
> i don't think i've seen it under any brand name. sounds intriguing,
> though.

http://en.wikipedia.org/wiki/Image:F...e_sriracha.jpg

I've heard about them but haven't really looked for 'em. I'm
experimenting with Indo and Malay hot sauces (sambals) at the moment
and don't have room in the fridge to try any new srirachas.

-sw

blake murphy wrote:
> On Mon, 21 Jul 2008 20:20:33 -0400, "Jean B." > wrote:
>
>> aem wrote:
>>> On Jul 21, 11:22 am, "Jean B." > wrote:
>>>> Okay, two votes for sriracha sauce. Thanks guys. My search (and
>>>> I'm sure I did this before) came up with that, some add lemon
>>>> juice, some add sesame oil (I am not sure I taste that in the one
>>>> I like), some use hot sesame oil for the heat, and one uses
>>>> shichimi togarashi for the heat. IIRC, that contains sesame
>>>> seeds, and I don't recall them in the mayo--or the whole dish.
>>>>
>>>> I am going to do a spicy crab salad with tobiko, served atop
>>>> lettuce with avocado and seaweed salad.
>>>>
>>>> My second idea is a baked crab-tobiko-spicy mayo mix topped with
>>>> cheese, maybe on avocado.
>>>>
>>> Just out of curiosity, why do you say 'as for sushi'? I couldn't
>>> figure out how sushi and mayonnaise could be related. Now that you
>>> reveal the things you're making, which sound fine, I'd suggest that
>>> sriracha is too garlicky for crab. Chili oil would be a more
>>> straightforward way to get a little heat in there. Lemon and sesame
>>> sound okay, too. -aem
>>>
>> Ah. Well, maybe I should have said "sushi" because various new
>> creations contain it. I really meant to indicate I wanted an
>> Asian-inspired spicy mayo.
>>
>> It is now a done deal--or the first iteration has just been
>> consumed. It started out being sriracha sauce and mayo. That
>> seemed a bit... flat. I added a bit of sesame oil--I certainly
>> didn't want it to dominate. Still flat. I then added a bit of
>> lemon juice, a hint of salt--and later the tiniest bit of
>> sweetener (artificial, alas). The result was good--but it was not
>> as yummy as the spicy mayo in some dishes I have consumed. I
>> think I will have to go out for a taste test soon, and see whether
>> I can figure out what might be missing.
>>
>> Oh yes, I also started wondering whether Kewpie mayo would have
>> made a difference.
>>
>> I need to fiddle around enough to use the rest of my tobiko too....
>
> there's always wasabi, but i guess that would have been visible in
> what you had (if you had it).
>
> your pal,
> blake
> ** Posted from http://www.teranews.com **

And I (whispers) don't like wasabi!

--
Jean B.

On Tue, 22 Jul 2008 12:59:58 -0700 (PDT), aem >
wrote:

>On Jul 22, 11:19*am, blake murphy > wrote:
>>
>> if you google 'sushi mayonnaise' (without quotation marks), you get
>> 356,000 hits, so clearly it's not an unknown concept.
>>
>If you google 'stupid uses of google' (without quotation marks), you
>get 89,900.000 hits, so clearly yours is not the only one.
>
>If you google "sushi mayonnaise" with quotation marks you get 644
>hits. By your thinking does that mean they go together 644/356000
>(less than 0.2 percent) of the time? -aem

um, you said

>Just out of curiosity, why do you say 'as for sushi'? I couldn't
>figure out how sushi and mayonnaise could be related.

....and i was just saying the two terms obviously can be related.
better a 'stupid use of google' than no use at all.

your pal,
blake
** Posted from http://www.teranews.com **

On Tue, 22 Jul 2008 19:49:07 -0500, Sqwertz >
wrote:

>blake murphy > wrote:
>
>> On Mon, 21 Jul 2008 19:56:38 -0500, Sqwertz >
>> wrote:
>>
>>>Huy Fong doesn't have a lemongrass version. Many companies imitate
>>>the Huy Fong bottle, but so far I've found them all pretty inferior.
>>>I'll look for the lemongrass version - possibly it's Flying Goose
>>>brand.
>>
>> i don't think i've seen it under any brand name. sounds intriguing,
>> though.
>
>http://en.wikipedia.org/wiki/Image:F...e_sriracha.jpg
>
>I've heard about them but haven't really looked for 'em. I'm
>experimenting with Indo and Malay hot sauces (sambals) at the moment
>and don't have room in the fridge to try any new srirachas.
>
>-sw

i'll take a look next time i'm at an asian store.

your pal,
blake
** Posted from http://www.teranews.com **

On Jul 23, 11:29*am, blake murphy > wrote:
>
> >On Jul 22, 11:19*am, blake murphy > wrote:
>
> >> if you google 'sushi mayonnaise' (without quotation marks), you get
> >> 356,000 hits, so clearly it's not an unknown concept.
>
> >If you google 'stupid uses of google' (without quotation marks), you
> >get 89,900.000 hits, so clearly yours is not the only one.
>
> >If you google "sushi mayonnaise" with quotation marks you get 644
> >hits. *By your thinking does that mean they go together 644/356000
> >(less than 0.2 percent) of the time? *-aem
>
> um, you said
>
> ...and i was just saying the two terms obviously can be related.
> better a 'stupid use of google' than no use at all.
>
You need to think a little more about how google works. When you put
in two words unlinked by quotes google returns all the documents and
web pages on which it found the two words. They don't have to be
together or related in any sense other than that each one occurs
somewhere in the document/website. Sushi and mayonnaise gets 356,000
hits, but terrorism and mayonnaise gets over 500,000 hits. Do you
think that means they are somehow more related? IOW your use of
google to discover whether terms are related should not be expected to
work, and doesn't. -aem

On Wed, 23 Jul 2008 12:54:53 -0700 (PDT), aem >
wrote:

>On Jul 23, 11:29*am, blake murphy > wrote:
>>
>> >On Jul 22, 11:19*am, blake murphy > wrote:
>>
>> >> if you google 'sushi mayonnaise' (without quotation marks), you get
>> >> 356,000 hits, so clearly it's not an unknown concept.
>>
>> >If you google 'stupid uses of google' (without quotation marks), you
>> >get 89,900.000 hits, so clearly yours is not the only one.
>>
>> >If you google "sushi mayonnaise" with quotation marks you get 644
>> >hits. *By your thinking does that mean they go together 644/356000
>> >(less than 0.2 percent) of the time? *-aem
>>
>> um, you said
>>
>> ...and i was just saying the two terms obviously can be related.
>> better a 'stupid use of google' than no use at all.
>>
>You need to think a little more about how google works. When you put
>in two words unlinked by quotes google returns all the documents and
>web pages on which it found the two words. They don't have to be
>together or related in any sense other than that each one occurs
>somewhere in the document/website. Sushi and mayonnaise gets 356,000
>hits, but terrorism and mayonnaise gets over 500,000 hits. Do you
>think that means they are somehow more related? IOW your use of
>google to discover whether terms are related should not be expected to
>work, and doesn't. -aem
>

do you think i didn't look at any of the pages returned? but thanks
anyhow, o google wizard.

your pal,
blake
** Posted from http://www.teranews.com **