Some guy (Andrew Nolton) from Bon Appetit magazine says that sriracha is
going to be the big ingredient of 2010. Expect banh mi to be big, too.
And cobblers. And meatballs * meat-a-balls of all kinds.

-Mother Superior, reporting from her computer with tele on behind her.
Over and out.
--
-Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller 12/28/2009

Melba's Jammin' wrote:
> Some guy (Andrew Nolton) from Bon Appetit magazine says that sriracha is
> going to be the big ingredient of 2010. Expect banh mi to be big, too.
> And cobblers. And meatballs * meat-a-balls of all kinds.
>
> -Mother Superior, reporting from her computer with tele on behind her.
> Over and out.

I didn't know what banh mi was.. looked it up and found that I have been
eating and loving 'em for some time... at Lula B's here in Austin.
Thought is was just a Vietnamese sandwich on a roll. Sold out of a
trailer.. trailers are big eateries here. We have parking lots of
Airstreams and others selling everything from cupcakes to Mighty Cones.
Most are very high quality.

http://www.austinchronicle.com/gyrob...d=oid%3A606081

http://www.mightycone.com/

Sriracha (chicken sauce is a staple at our house.. glad it will still
be available in 2010. Good on cobblers and meats balls. Do fish balls
count? What you cooking for New Years? Thanks for the report.

Happy one,

jay

On Wed, 30 Dec 2009 08:42:18 -0600, Melba's Jammin'
> wrote:

>Some guy (Andrew Nolton) from Bon Appetit magazine says that sriracha is
>going to be the big ingredient of 2010. Expect banh mi to be big, too.
>And cobblers. And meatballs * meat-a-balls of all kinds.

I saw that yesterday. I believe everything except sriracha because
it's tasteless. I don't understand how certain people here can wax so
eloquent about it. No flavor, no heat, bland, not complementary to
anything I've tried it with. I dislike putting it on anything because
I think it ruins whatever flavor the dish I added it too.

I'm not a meatball fan either... so it will be hard to believe that
one too. Most people will just buy bags of frozen round glop that
pass themselves off as meatballs and call it done.

--
I love cooking with wine.
Sometimes I even put it in the food.

On Wed, 30 Dec 2009 08:58:57 -0600, jay > wrote:

>Sriracha (chicken sauce

aka: Rooster Sauce, not chicken sauce.


--
I love cooking with wine.
Sometimes I even put it in the food.

On Dec 30, 8:42*am, Melba's Jammin' >
wrote:
> Some guy (Andrew Nolton) from Bon Appetit magazine says that sriracha is
> going to be the big ingredient of 2010. * Expect banh mi to be big, too.. *
> And cobblers. *And meatballs * meat-a-balls of all kinds.
>
> -Mother Superior, reporting from her computer with tele on behind her. *
> Over and out.
> --
> -Barb, Mother Superior, HOSSSPoJhttp://web.me.com/barbschaller12/28/2009

Andrew Knowlton is an egotistical, ignorant-about-true-culinary-arts
dickwad.

N.

On Wed, 30 Dec 2009 08:42:18 -0600, Melba's Jammin' wrote:

> Some guy (Andrew Nolton) from Bon Appetit magazine says that sriracha is
> going to be the big ingredient of 2010. Expect banh mi to be big, too.
> And cobblers. And meatballs * meat-a-balls of all kinds.
>
> -Mother Superior, reporting from her computer with tele on behind her.
> Over and out.

i think it would be nice if the people who make sriracha made some big
money (as long as they maintain product integrity and don't sell out to
kraft foods or the like).

it's kind of an inspiring story - the (vietnamese-) american dream, if you
will:

<http://www.nytimes.com/2009/05/20/dining/20united.html?pagewanted=1&_r=1>

your pal,
blake

On Dec 30, 10:32*am, sf > wrote:
> On Wed, 30 Dec 2009 08:58:57 -0600, jay > wrote:
> >Sriracha (chicken sauce
>
> aka: Rooster Sauce, not chicken sauce. *
>
> --
> I love cooking with wine.
> Sometimes I even put it in the food.

Most everyone i know calls it "Cock Sauce".

-J

sf wrote on Wed, 30 Dec 2009 08:28:28 -0800:

>> Some guy (Andrew Nolton) from Bon Appetit magazine says that
>> sriracha is going to be the big ingredient of 2010. Expect
>> banh mi to be big, too. And cobblers. And meatballs *
>> meat-a-balls of all kinds.

> I saw that yesterday. I believe everything except sriracha
> because it's tasteless. I don't understand how certain people
> here can wax so eloquent about it. No flavor, no heat, bland,
> not complementary to anything I've tried it with. I dislike
> putting it on anything because I think it ruins whatever
> flavor the dish I added it too.

How old was your bottle of Sriracha? I know certain oriental groceries
have a cavalier attitude to sell-by dates but Sriracha is garlicky and
nearly as hot as Tabasco.

--

James Silverton
Potomac, Maryland

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

Nancy2 wrote:

> On Dec 30, 8:42 am, Melba's Jammin' >
> wrote:
>> Some guy (Andrew Nolton) from Bon Appetit magazine says that
>> sriracha is going to be the big ingredient of 2010. Expect banh mi
>> to be big, too. And cobblers. And meatballs * meat-a-balls of all
>> kinds.
>>
>> -Mother Superior, reporting from her computer with tele on behind
>> her. Over and out.
>> --
>> -Barb, Mother Superior,
>> HOSSSPoJhttp://web.me.com/barbschaller12/28/2009
>
> Andrew Knowlton is an egotistical, ignorant-about-true-culinary-arts
> dickwad.


Hehe...I like yer turn-of-phrase there, Nancy...

;-)


--
Best
Greg

On Wed, 30 Dec 2009 09:12:07 -0800 (PST), phaeton
> wrote:

>On Dec 30, 10:32*am, sf > wrote:
>> On Wed, 30 Dec 2009 08:58:57 -0600, jay > wrote:
>> >Sriracha (chicken sauce
>>
>> aka: Rooster Sauce, not chicken sauce. *
>>
>> --
>> I love cooking with wine.
>> Sometimes I even put it in the food.
>
>Most everyone i know calls it "Cock Sauce".
>
Maybe they should call it Cocky Sauce.

--
I love cooking with wine.
Sometimes I even put it in the food.

In article
>,
Nancy2 > wrote:

> On Dec 30, 8:42*am, Melba's Jammin' >
> wrote:
> > Some guy (Andrew Nolton) from Bon Appetit magazine says that sriracha is
> > going to be the big ingredient of 2010. * Expect banh mi to be big, too. *

> Andrew Knowlton is an egotistical, ignorant-about-true-culinary-arts
> dickwad.
>
> N.

Well, there you go, then! (Thanks for the spelling correction.)


--
-Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller 12/28/2009

In article >, jay >
wrote:
> I didn't know what banh mi was.. looked it up and found that I have been
> eating and loving 'em for some time... at Lula B's here in Austin.

Saigon Palace, about a mile away from me, has some wonderful banh mi.
Tony gets the bread from a Vietnamese bakery in St. Paul‹it's all about
the bread. We love them and they're about $4 on his menu, I think.
Lemme check that: http://saigonpalacemn.com/
The meatball sandwich is really good, too, along with the grilled pork
and chicken. Great pho there, too.
--
-Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller 12/28/2009

Nancy2 > wrote in news:95fbf3ae-9f6a-4e73-9e6c-
:

> On Dec 30, 8:42*am, Melba's Jammin' >
> wrote:
>> Some guy (Andrew Nolton) from Bon Appetit magazine says that sriracha
is
>> going to be the big ingredient of 2010. * Expect banh mi to be big, too
> . *
>> And cobblers. *And meatballs * meat-a-balls of all kinds.
>>
>> -Mother Superior, reporting from her computer with tele on behind her.
> *
>> Over and out.
>> --
>> -Barb, Mother Superior,
HOSSSPoJhttp://web.me.com/barbschaller12/28/2009
>
> Andrew Knowlton is an egotistical, ignorant-about-true-culinary-arts
> dickwad.
>
> N.




LOL!!! What are you trying to say Nancy??!! Come'on, don't hold back, spit
it out!! ;-P


As for AK, I wouldn't know him even if I tripped over him.


Had to look up sriracha though......... here I was thinking it was some
unique ingredient..... it's bloody quasi-Thai chilli sauce!!

Yep...... the next *big* ingredient!!


http://en.wikipedia.org/wiki/Sriracha_sauce


Huy Fong's Tu+o+ng O+'t Sriracha

Sriracha was popularized in America by Huy Fong via his Tu+o+ng O+'t
Sriracha. [1] This sauce is considered even by Huy Fong himself to be an
inauthentic imitation of Thai Sriracha aimed at an Asian-American and
American audience.[1] It is also known colloquially as "Rooster Sauce", or
"Cock Sauce," due to the rooster featured on its label.



--
Peter Lucas
Brisbane
Australia


If we are not meant to eat animals,
why are they made of meat?

sf wrote:
> jay > wrote:
>
>>Sriracha (chicken sauce
>
> aka: Rooster Sauce, not chicken sauce.

There's a red rooster on the label so we call it red rooster sauce.

Ingredient of the year for next year? I've been using the stuff for
decades. Seems a bit like calling mustard the ingredient of the year ...

"Melba's Jammin'" > wrote in message
...
> In article
> >,
> Nancy2 > wrote:
>
>> On Dec 30, 8:42 am, Melba's Jammin' >
>> wrote:
>> > Some guy (Andrew Nolton) from Bon Appetit magazine says that sriracha
>> > is
>> > going to be the big ingredient of 2010. Expect banh mi to be big,
>> > too.
>
>> Andrew Knowlton is an egotistical, ignorant-about-true-culinary-arts
>> dickwad.
>>
>> N.
>
> Well, there you go, then! (Thanks for the spelling correction.)

But, but, but you might like what he makes...

--
https://www.shop.helpforheroes.org.uk/

Doug Freyburger wrote:

> sf wrote:
>> jay > wrote:
>>
>>> Sriracha (chicken sauce
>>
>> aka: Rooster Sauce, not chicken sauce.
>
> There's a red rooster on the label so we call it red rooster sauce.
>
> Ingredient of the year for next year? I've been using the stuff for
> decades. Seems a bit like calling mustard the ingredient of the year
> ...


Yeah, I've been using it for well over a decade...

It's like someone declaiming that Thai food is "way cool" - maybe c. 1985 or
so that was true...


--
Best
Greg

Melba's Jammin' wrote:
>
> Some guy (Andrew Nolton) from Bon Appetit magazine says that sriracha is
> going to be the big ingredient of 2010.


How very retro LOL.


> Expect banh mi to be big, too.

Are they just now catching on to these as well?

> And cobblers.

More retro.

>And meatballs * meat-a-balls of all kinds.

Featured on their recent cover.

This is all very unimaginative indeed.

"Ranée at Arabian Knits" wrote:
>
> In article >,
> sf > wrote:
>
> > I saw that yesterday. I believe everything except sriracha because
> > it's tasteless. I don't understand how certain people here can wax so
> > eloquent about it. No flavor, no heat, bland, not complementary to
> > anything I've tried it with. I dislike putting it on anything because
> > I think it ruins whatever flavor the dish I added it too.
>
> I like sri racha with pan fried noodles, ramen type soups and fried
> rice. I've also used it as an ingredient in beans. Chacon son gout.
>


Prefer tuong ot toi or similar chile pastes with more flavour. Sriracha
just doesn't sparkle on the palate.

On Wed, 30 Dec 2009 14:01:05 -0600, Andy > wrote:

>Now wait a minute!
>
>What was 2009's ingredient of the year and WHY WASN'T I TOLD?!?
>
>It's the rfc cabal at it again... ISN'T IT???

No, I think steve wertz did it single handedly.


--
I love cooking with wine.
Sometimes I even put it in the food.

Arri London wrote:
>
> "Ranée at Arabian Knits" wrote:
>> In article >,
>> sf > wrote:
>>
>>> I saw that yesterday. I believe everything except sriracha because
>>> it's tasteless. I don't understand how certain people here can wax so
>>> eloquent about it. No flavor, no heat, bland, not complementary to
>>> anything I've tried it with. I dislike putting it on anything because
>>> I think it ruins whatever flavor the dish I added it too.
>> I like sri racha with pan fried noodles, ramen type soups and fried
>> rice. I've also used it as an ingredient in beans. Chacon son gout.
>>
>
>
> Prefer tuong ot toi or similar chile pastes with more flavour. Sriracha
> just doesn't sparkle on the palate.

Aha! Yes! it has a rather dull flavor, IMO.

--
Jean B.

Ophelia wrote:

>>> Andrew Knowlton is an egotistical, ignorant-about-true-culinary-arts
>>> dickwad.
>>>
>>> N.
>>
>> Well, there you go, then! (Thanks for the spelling correction.)
>
> But, but, but you might like what he makes...

He's not a chef. He's a food critic. And I agree with Nancy.

Bob

On Wed, 30 Dec 2009 08:44:00 -0800 (PST), Nancy2 wrote:

> On Dec 30, 8:42*am, Melba's Jammin' >
> wrote:
>> Some guy (Andrew Nolton) from Bon Appetit magazine says that sriracha is
>> going to be the big ingredient of 2010. * Expect banh mi to be big, too. *
>> And cobblers. *And meatballs * meat-a-balls of all kinds.
>>
>> -Mother Superior, reporting from her computer with tele on behind her. *
>> Over and out.
>> --
>> -Barb, Mother Superior, HOSSSPoJhttp://web.me.com/barbschaller12/28/2009
>
> Andrew Knowlton is an egotistical, ignorant-about-true-culinary-arts
> dickwad.
>
> N.

i don't think i've ever seen a woman use the term 'dickwad' before.

your pal,
blake

On Wed, 30 Dec 2009 12:18:23 -0500, James Silverton wrote:

> sf wrote on Wed, 30 Dec 2009 08:28:28 -0800:
>
>>> Some guy (Andrew Nolton) from Bon Appetit magazine says that
>>> sriracha is going to be the big ingredient of 2010. Expect
>>> banh mi to be big, too. And cobblers. And meatballs *
>>> meat-a-balls of all kinds.
>
>> I saw that yesterday. I believe everything except sriracha
>> because it's tasteless. I don't understand how certain people
>> here can wax so eloquent about it. No flavor, no heat, bland,
>> not complementary to anything I've tried it with. I dislike
>> putting it on anything because I think it ruins whatever
>> flavor the dish I added it too.
>
> How old was your bottle of Sriracha? I know certain oriental groceries
> have a cavalier attitude to sell-by dates but Sriracha is garlicky and
> nearly as hot as Tabasco.

'tasteless' is not a word i'd apply to sriracha. maybe not to someone's
taste, but bland it ain't.

on the other hand, i worked with a vietnamese cat who used it like ketchup.
i'm talking like tablespoons at a time, on french fries or the like.

your pal,
blake

blake murphy wrote:
>
> On Wed, 30 Dec 2009 08:44:00 -0800 (PST), Nancy2 wrote:
> >
> > Andrew Knowlton is an egotistical, ignorant-about-true-culinary-arts
> > dickwad.
> >
> > N.
>
> i don't think i've ever seen a woman use the term 'dickwad' before.

Ha! Exposed his ruse! Good work, Blake!

On Thu, 31 Dec 2009 15:25:00 -0500, blake murphy
> wrote:

>On Wed, 30 Dec 2009 12:18:23 -0500, James Silverton wrote:
>
>> sf wrote on Wed, 30 Dec 2009 08:28:28 -0800:
>>
>>>> Some guy (Andrew Nolton) from Bon Appetit magazine says that
>>>> sriracha is going to be the big ingredient of 2010. Expect
>>>> banh mi to be big, too. And cobblers. And meatballs *
>>>> meat-a-balls of all kinds.
>>
>>> I saw that yesterday. I believe everything except sriracha
>>> because it's tasteless. I don't understand how certain people
>>> here can wax so eloquent about it. No flavor, no heat, bland,
>>> not complementary to anything I've tried it with. I dislike
>>> putting it on anything because I think it ruins whatever
>>> flavor the dish I added it too.
>>
>> How old was your bottle of Sriracha? I know certain oriental groceries
>> have a cavalier attitude to sell-by dates but Sriracha is garlicky and
>> nearly as hot as Tabasco.
>
>'tasteless' is not a word i'd apply to sriracha. maybe not to someone's
>taste, but bland it ain't.
>
>on the other hand, i worked with a vietnamese cat who used it like ketchup.
>i'm talking like tablespoons at a time, on french fries or the like.
>
Sorry, I don't get all the hoopla. I don't buy it because I don't
like it enough to spend money on it, I use what's on the table at the
Vietnamese restaurant so I'll assume it's as fresh as it comes because
there are not many round eyes who eat there. AFAIC what little flavor
it adds to a dish detracts from it.

--
I love cooking with wine.
Sometimes I even put it in the food.

sf wrote on Thu, 31 Dec 2009 12:50:27 -0800:

>> On Wed, 30 Dec 2009 12:18:23 -0500, James Silverton wrote:
>>
>>> sf wrote on Wed, 30 Dec 2009 08:28:28 -0800:
>>>
>>>>> Some guy (Andrew Nolton) from Bon Appetit magazine says
>>>>> that sriracha is going to be the big ingredient of 2010.
>>>>> Expect banh mi to be big, too. And cobblers. And
>>>>> meatballs * meat-a-balls of all kinds.
>>>
>>>> I saw that yesterday. I believe everything except sriracha
>>>> because it's tasteless. I don't understand how certain
>>>> people here can wax so eloquent about it. No flavor, no
>>>> heat, bland, not complementary to anything I've tried it
>>>> with. I dislike putting it on anything because I think it
>>>> ruins whatever flavor the dish I added it too.
>>>
>>> How old was your bottle of Sriracha? I know certain oriental
>>> groceries have a cavalier attitude to sell-by dates but
>>> Sriracha is garlicky and nearly as hot as Tabasco.
>>
>> 'tasteless' is not a word i'd apply to sriracha. maybe not
>> to someone's taste, but bland it ain't.
>>
>> on the other hand, i worked with a vietnamese cat who used it
>> like ketchup. i'm talking like tablespoons at a time, on
>> french fries or the like.
>>
> Sorry, I don't get all the hoopla. I don't buy it because I
> don't like it enough to spend money on it, I use what's on the
> table at the Vietnamese restaurant so I'll assume it's as
> fresh as it comes because there are not many round eyes who
> eat there. AFAIC what little flavor it adds to a dish
> detracts from it.

It's ridiculously cheap, at least at the Kim San grocery, and very good
for addi ng garlic and pepper taste.

--

James Silverton
Potomac, Maryland

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

blake murphy wrote:
> On Wed, 30 Dec 2009 08:44:00 -0800 (PST), Nancy2 wrote:
>
>
>> On Dec 30, 8:42 am, Melba's Jammin' >
>> wrote:
>>
>>> Some guy (Andrew Nolton) from Bon Appetit magazine says that sriracha is
>>> going to be the big ingredient of 2010. Expect banh mi to be big, too.
>>> And cobblers. And meatballs * meat-a-balls of all kinds.
>>>
>>> -Mother Superior, reporting from her computer with tele on behind her.
>>> Over and out.
>>> --
>>> -Barb, Mother Superior, HOSSSPoJhttp://web.me.com/barbschaller12/28/2009
>>>
>> Andrew Knowlton is an egotistical, ignorant-about-true-culinary-arts
>> dickwad.
>>
>> N.
>>
>
> i don't think i've ever seen a woman use the term 'dickwad' before.
>
> your pal,
> blake
>

Well, I always knew Nancy was ahead of her time.

Becca


ObFood:

Mama Tran's Pté Chaud


You'll find puffy golden-brown Banh Pté Chaud (the Vietnamese
translation of the French pté à choux) in many Vietnamese homes during
the holidays. Years ago, Kinh Tran, would make these flaky
French-inspired puff pastry shells, stuffed generously with seasoned
pork. Now she uses ready-to-bake Pepperidge Farm shells, but any brand
will do. You can use veal, pork or a mixture of the two.


12 puff pastry shells
1/2 pound lean ground pork
1/2 pound lean ground veal
1 small chopped onion
2 teaspoons salt or to taste
3 teaspoons freshly cracked black pepper or to taste
1 teaspoon grapeseed oil
1/2 pound chopped shiitake (or wood ear ) mushrooms

Preheat oven to 350 degrees.

Place pastry shells with tops up on an ungreased baking sheet. Bake
about 20 minutes or until pastry puffs up and turns lightly golden.
Meanwhile, make meat filling.

In a large mixing bowl, combine pork, veal, onion, salt and pepper; set
aside. Heat grapeseed oil in a heavy skillet over medium-high heat. Add
mushrooms; gently sweat out some of their natural moisture. Sauté until
slightly dry but not fully cooked. Fold into meat filling and set aside.
Using a fork or butter knife, carefully pop off tops of pastry shells.
Using a small spoon, fill shells with meat filling. Replace tops and
bake another 20 to 25 minutes or until meat is done. Serve immediately
or slightly warm alongside turkey and dressing or as hors d'oeuvres.
Makes 12.

"Jean B." wrote:
>
> Arri London wrote:
> >
> > "Ranée at Arabian Knits" wrote:
> >> In article >,
> >> sf > wrote:
> >>
> >>> I saw that yesterday. I believe everything except sriracha because
> >>> it's tasteless. I don't understand how certain people here can wax so
> >>> eloquent about it. No flavor, no heat, bland, not complementary to
> >>> anything I've tried it with. I dislike putting it on anything because
> >>> I think it ruins whatever flavor the dish I added it too.
> >> I like sri racha with pan fried noodles, ramen type soups and fried
> >> rice. I've also used it as an ingredient in beans. Chacon son gout.
> >>
> >
> >
> > Prefer tuong ot toi or similar chile pastes with more flavour. Sriracha
> > just doesn't sparkle on the palate.
>
> Aha! Yes! it has a rather dull flavor, IMO.
>
>

It's very mild and has little flavour other than that of the chiles.

Nancy2 wrote:

> Andrew Knowlton is an egotistical, ignorant-about-true-culinary-arts
> dickwad.
>
> N.

LOL, don't hold back! Tell us what you *really* feel...!

I think he's good looking but have no clue what his actual credentials
are? I first saw him as a judge on Iron Chef or something.

On Thu, 31 Dec 2009 17:18:13 -0500, James Silverton wrote:

> sf wrote on Thu, 31 Dec 2009 12:50:27 -0800:
>
>>> On Wed, 30 Dec 2009 12:18:23 -0500, James Silverton wrote:
>>>
>>>> sf wrote on Wed, 30 Dec 2009 08:28:28 -0800:
>>>>
>>>>>> Some guy (Andrew Nolton) from Bon Appetit magazine says
>>>>>> that sriracha is going to be the big ingredient of 2010.
>>>>>> Expect banh mi to be big, too. And cobblers. And
>>>>>> meatballs * meat-a-balls of all kinds.
>>>>
>>>>> I saw that yesterday. I believe everything except sriracha
>>>>> because it's tasteless. I don't understand how certain
>>>>> people here can wax so eloquent about it. No flavor, no
>>>>> heat, bland, not complementary to anything I've tried it
>>>>> with. I dislike putting it on anything because I think it
>>>>> ruins whatever flavor the dish I added it too.
>>>>
>>>> How old was your bottle of Sriracha? I know certain oriental
>>>> groceries have a cavalier attitude to sell-by dates but
>>>> Sriracha is garlicky and nearly as hot as Tabasco.
>>>
>>> 'tasteless' is not a word i'd apply to sriracha. maybe not
>>> to someone's taste, but bland it ain't.
>>>
>>> on the other hand, i worked with a vietnamese cat who used it
>>> like ketchup. i'm talking like tablespoons at a time, on
>>> french fries or the like.
>>>
>> Sorry, I don't get all the hoopla. I don't buy it because I
>> don't like it enough to spend money on it, I use what's on the
>> table at the Vietnamese restaurant so I'll assume it's as
>> fresh as it comes because there are not many round eyes who
>> eat there. AFAIC what little flavor it adds to a dish
>> detracts from it.
>
> It's ridiculously cheap, at least at the Kim San grocery, and very good
> for addi ng garlic and pepper taste.

objecting to it on the basis of cost does seem odd. pennies more than
ketchup, if my recollection/calculations are correct.

your pal,
blake

On Thu, 31 Dec 2009 12:50:12 -0800, Mark Thorson wrote:

> blake murphy wrote:
>>
>> On Wed, 30 Dec 2009 08:44:00 -0800 (PST), Nancy2 wrote:
>>>
>>> Andrew Knowlton is an egotistical, ignorant-about-true-culinary-arts
>>> dickwad.
>>>
>>> N.
>>
>> i don't think i've ever seen a woman use the term 'dickwad' before.
>
> Ha! Exposed his ruse! Good work, Blake!

if it was 'nellie2' you might be onto something.

your pal,
blake

In article
>,
Melba's Jammin' > wrote:

> Some guy (Andrew Nolton) from Bon Appetit magazine says that sriracha is
> going to be the big ingredient of 2010. Expect banh mi to be big, too.
> And cobblers. And meatballs * meat-a-balls of all kinds.
>
> -Mother Superior, reporting from her computer with tele on behind her.
> Over and out.

This must mean that the SO and I are ahead of the curve. We've been
using sriracha like ketchup (sorry, Stan) for years. We've also got
cobblers and meatballs covered.

Cindy, trendsetter

--
C.J. Fuller

Delete the obvious to email me

On Fri, 1 Jan 2010 12:08:39 -0500, blake murphy
> wrote:

>On Thu, 31 Dec 2009 17:18:13 -0500, James Silverton wrote:
>
>> sf wrote on Thu, 31 Dec 2009 12:50:27 -0800:
>>
>>>> On Wed, 30 Dec 2009 12:18:23 -0500, James Silverton wrote:
>>>>
>>>>> sf wrote on Wed, 30 Dec 2009 08:28:28 -0800:
>>>>>
>>>>>>> Some guy (Andrew Nolton) from Bon Appetit magazine says
>>>>>>> that sriracha is going to be the big ingredient of 2010.
>>>>>>> Expect banh mi to be big, too. And cobblers. And
>>>>>>> meatballs * meat-a-balls of all kinds.
>>>>>
>>>>>> I saw that yesterday. I believe everything except sriracha
>>>>>> because it's tasteless. I don't understand how certain
>>>>>> people here can wax so eloquent about it. No flavor, no
>>>>>> heat, bland, not complementary to anything I've tried it
>>>>>> with. I dislike putting it on anything because I think it
>>>>>> ruins whatever flavor the dish I added it too.
>>>>>
>>>>> How old was your bottle of Sriracha? I know certain oriental
>>>>> groceries have a cavalier attitude to sell-by dates but
>>>>> Sriracha is garlicky and nearly as hot as Tabasco.
>>>>
>>>> 'tasteless' is not a word i'd apply to sriracha. maybe not
>>>> to someone's taste, but bland it ain't.
>>>>
>>>> on the other hand, i worked with a vietnamese cat who used it
>>>> like ketchup. i'm talking like tablespoons at a time, on
>>>> french fries or the like.
>>>>
>>> Sorry, I don't get all the hoopla. I don't buy it because I
>>> don't like it enough to spend money on it, I use what's on the
>>> table at the Vietnamese restaurant so I'll assume it's as
>>> fresh as it comes because there are not many round eyes who
>>> eat there. AFAIC what little flavor it adds to a dish
>>> detracts from it.
>>
>> It's ridiculously cheap, at least at the Kim San grocery, and very good
>> for addi ng garlic and pepper taste.
>
>objecting to it on the basis of cost does seem odd. pennies more than
>ketchup, if my recollection/calculations are correct.
>

I'm unsure how my words got so twisted. I don't buy things I don't
like... not buying means not spending money on it. Sriracha has no
redeeming quality or value for me. I don't like, so I won't buy it.
If it was free, I wouldn't take it. What's so hard to understand
about that?

--
I love cooking with wine.
Sometimes I even put it in the food.