On Mon, 08 Feb 2010 18:12:38 -0700, Arri London wrote:

> Haven't bought any sweet chile garlic sauce in quite a while. Perhaps
> will give the Mae Ploy a go, since their other products are good.

I have 3-4 types of their curry pastes at any given time. They're
super cheap - about $2 for a 10oz tub. They're good, but only as a
base or marinade. They're too salty to use in sufficient quantities
to satisfy my tastes. If they had one-third the salt so I could use
three times as much, then they'd be perfect. I like my curries
strong - not necesasarily hot, but strong.

> LOL that is Carvel, which isn't sold around here anyway. Plenty of it
> back East though

:-) You can tell how much I eat ice cream, then.

-sw

Sqwertz wrote:
>
> On Mon, 08 Feb 2010 18:12:38 -0700, Arri London wrote:
>
> > Haven't bought any sweet chile garlic sauce in quite a while. Perhaps
> > will give the Mae Ploy a go, since their other products are good.
>
> I have 3-4 types of their curry pastes at any given time. They're
> super cheap - about $2 for a 10oz tub. They're good, but only as a
> base or marinade. They're too salty to use in sufficient quantities
> to satisfy my tastes. If they had one-third the salt so I could use
> three times as much, then they'd be perfect. I like my curries
> strong - not necesasarily hot, but strong.

They are salty indeed. We don't use as much either.

>
> > LOL that is Carvel, which isn't sold around here anyway. Plenty of it
> > back East though
>
> :-) You can tell how much I eat ice cream, then.
>
> -sw

Ate at a Vietnamese restaurant today; TMU came into a bit of unexpected
cash LOL. There was a brownish sauce (no chile) at the table, along with
the Huy Fong sriracha and tuong ot toi. Any ideas what that was? In a
squeezy bottle.

TMU had rice noodles with shrimp and roast pork. Mine was a 'rice sheet'
with similar filling. However it seemed like an egg sheet instead. Not
bad though. We started with spring rolls, the uncooked sort. TMU didn't
like those, so we got an order of 'egg rolls', which were wrapped in
banh trang as well but fried. Beautifully crispy. She liked those
better.

Nice meal but not one Vietnamese person eating there

"Arri London" > wrote in message ...
|
|
.......
| Ate at a Vietnamese restaurant today; TMU came into a bit of unexpected
| cash LOL. There was a brownish sauce (no chile) at the table, along with
| the Huy Fong sriracha and tuong ot toi. Any ideas what that was? In a
| squeezy bottle.
.......
Probably Hoisin sauce, the "ketchup of asia." Sweetish, goes
really well with the chili sauces.

pavane

On Tue, 9 Feb 2010 21:44:21 -0500, pavane wrote:

> "Arri London" > wrote in message ...
>|
>|
> ......
>| Ate at a Vietnamese restaurant today; TMU came into a bit of unexpected
>| cash LOL. There was a brownish sauce (no chile) at the table, along with
>| the Huy Fong sriracha and tuong ot toi. Any ideas what that was? In a
>| squeezy bottle.
> ......
> Probably Hoisin sauce, the "ketchup of asia." Sweetish, goes
> really well with the chili sauces.

That's what I would guess, too. Depending on the area.

-sw

Sqwertz wrote:
>
> On Tue, 9 Feb 2010 21:44:21 -0500, pavane wrote:
>
> > "Arri London" > wrote in message ...
> >|
> >|
> > ......
> >| Ate at a Vietnamese restaurant today; TMU came into a bit of unexpected
> >| cash LOL. There was a brownish sauce (no chile) at the table, along with
> >| the Huy Fong sriracha and tuong ot toi. Any ideas what that was? In a
> >| squeezy bottle.
> > ......
> > Probably Hoisin sauce, the "ketchup of asia." Sweetish, goes
> > really well with the chili sauces.
>
> That's what I would guess, too. Depending on the area.
>
> -sw

If it is hoisin, it's a very different formulation than I've had at
other Vietnamese restaurants. No trace of sweetness.

On Wed, 10 Feb 2010 17:06:19 -0700, Arri London wrote:

> Sqwertz wrote:
>>
>> On Tue, 9 Feb 2010 21:44:21 -0500, pavane wrote:
>>
>>> "Arri London" > wrote in message ...
>>>|
>>>|
>>> ......
>>>| Ate at a Vietnamese restaurant today; TMU came into a bit of unexpected
>>>| cash LOL. There was a brownish sauce (no chile) at the table, along with
>>>| the Huy Fong sriracha and tuong ot toi. Any ideas what that was? In a
>>>| squeezy bottle.
>>> ......
>>> Probably Hoisin sauce, the "ketchup of asia." Sweetish, goes
>>> really well with the chili sauces.
>>
>> That's what I would guess, too. Depending on the area.
>>
>> -sw
>
> If it is hoisin, it's a very different formulation than I've had at
> other Vietnamese restaurants. No trace of sweetness.

i would say 'sweet' in the way ketchup is sweet. that is, not terribly,
but not salty or hot, either.

your pal,
blake

blake murphy wrote:
>
> On Wed, 10 Feb 2010 17:06:19 -0700, Arri London wrote:
>
> > Sqwertz wrote:
> >>
> >> On Tue, 9 Feb 2010 21:44:21 -0500, pavane wrote:
> >>
> >>> "Arri London" > wrote in message ...
> >>>|
> >>>|
> >>> ......
> >>>| Ate at a Vietnamese restaurant today; TMU came into a bit of unexpected
> >>>| cash LOL. There was a brownish sauce (no chile) at the table, along with
> >>>| the Huy Fong sriracha and tuong ot toi. Any ideas what that was? In a
> >>>| squeezy bottle.
> >>> ......
> >>> Probably Hoisin sauce, the "ketchup of asia." Sweetish, goes
> >>> really well with the chili sauces.
> >>
> >> That's what I would guess, too. Depending on the area.
> >>
> >> -sw
> >
> > If it is hoisin, it's a very different formulation than I've had at
> > other Vietnamese restaurants. No trace of sweetness.
>
> i would say 'sweet' in the way ketchup is sweet. that is, not terribly,
> but not salty or hot, either.
>
> your pal,
> blake



But ketchup is *horribly* sweet for my taste LOL. Perhaps the
brown-squeezy-bottle sauce is a variant of hoisin sauce I've just not
had yet. Next time I go to the Asian supermarket will see what's on the
shelves. Always up for something new to try.

In article >,
blake murphy > wrote:

[deleted misreading about hoisin sauce]

> i would say 'sweet' in the way ketchup is sweet. that is, not terribly,
> but not salty or hot, either.

I always thought that ketchup was pretty sweet. I looked it up, and
it's 23% sugar by weight. I was thinking it doesn't taste so sweet
because of the vinegar in it. However, then I looked up hoisin sauce.
It's 27% sugar. So much for my theory.

--
Dan Abel
Petaluma, California USA

pavane wrote:
>
> "Arri London" > wrote in message ...
> |
> |
> ......
> | Ate at a Vietnamese restaurant today; TMU came into a bit of unexpected
> | cash LOL. There was a brownish sauce (no chile) at the table, along with
> | the Huy Fong sriracha and tuong ot toi. Any ideas what that was? In a
> | squeezy bottle.
> ......
> Probably Hoisin sauce, the "ketchup of asia." Sweetish, goes
> really well with the chili sauces.
>
> pavane



Not sweet at all. I use hoisin sauces (various brands) all the time.

On Tue, 09 Feb 2010 18:55:55 -0700, Arri London wrote:

> Ate at a Vietnamese restaurant today; TMU came into a bit of unexpected
> cash LOL. There was a brownish sauce (no chile) at the table, along with
> the Huy Fong sriracha and tuong ot toi. Any ideas what that was? In a
> squeezy bottle.

That was a soybean-based house brown squeezy sauce, of course.

:-)

I don't know where you live, but I've never seen nuoc mam on the
table unless it was really hardcore Vietnamese neighborhood. But I
have seen it.

-sw

Sqwertz wrote:
>
> On Tue, 09 Feb 2010 18:55:55 -0700, Arri London wrote:
>
> > Ate at a Vietnamese restaurant today; TMU came into a bit of unexpected
> > cash LOL. There was a brownish sauce (no chile) at the table, along with
> > the Huy Fong sriracha and tuong ot toi. Any ideas what that was? In a
> > squeezy bottle.
>
> That was a soybean-based house brown squeezy sauce, of course.
>
> :-)

Har har... :P
The brain first said 'hoisin' but on second taste changed its mind. It
wasn't the other thick soybean-based sauce meant for dipping; it was too
dark for that.

>
> I don't know where you live, but I've never seen nuoc mam on the
> table unless it was really hardcore Vietnamese neighborhood. But I
> have seen it.
>
> -sw

They will bring nuoc mam if asked. Nuoc cham came with the 'egg' rolls.
We have a large Vietnamese population here, so anything is possible.

On Tue, 09 Feb 2010 18:55:55 -0700, Arri London wrote:

> so we got an order of 'egg rolls', which were wrapped in
> banh trang as well but fried. Beautifully crispy. She liked those
> better.

I missed this part.

I still insist that fried rolls cannot be made with banh trang.
I've tried it a few times. Every roll I've had is always the
texture of a wheat based wrapper. You can even tell that from the
seam.

-sw

Sqwertz wrote:
>
> On Tue, 09 Feb 2010 18:55:55 -0700, Arri London wrote:
>
> > so we got an order of 'egg rolls', which were wrapped in
> > banh trang as well but fried. Beautifully crispy. She liked those
> > better.
>
> I missed this part.
>
> I still insist that fried rolls cannot be made with banh trang.
> I've tried it a few times. Every roll I've had is always the
> texture of a wheat based wrapper. You can even tell that from the
> seam.
>
> -sw

Nope. Seen it done too many times; did it a few times with varying
success. This was much airier and crisper than the wheat-based wrappers.

Arri London wrote:
[snip]
> Ate at a Vietnamese restaurant today; TMU came into a bit of unexpected
> cash LOL. There was a brownish sauce (no chile) at the table, along with
> the Huy Fong sriracha and tuong ot toi. Any ideas what that was? In a
> squeezy bottle.
[snip]


It's a Vietnamese chili paste.

--
Jean B.

"Jean B." wrote:
>
> Arri London wrote:
> [snip]
> > Ate at a Vietnamese restaurant today; TMU came into a bit of unexpected
> > cash LOL. There was a brownish sauce (no chile) at the table, along with
> > the Huy Fong sriracha and tuong ot toi. Any ideas what that was? In a
> > squeezy bottle.
> [snip]
>
> It's a Vietnamese chili paste.
>
> --
> Jean B.


No chile in it and not sweet like hoisin.

Arri London wrote:
>
> "Jean B." wrote:
>> Arri London wrote:
>> [snip]
>>> Ate at a Vietnamese restaurant today; TMU came into a bit of unexpected
>>> cash LOL. There was a brownish sauce (no chile) at the table, along with
>>> the Huy Fong sriracha and tuong ot toi. Any ideas what that was? In a
>>> squeezy bottle.
>> [snip]
>>
>> It's a Vietnamese chili paste.
>>
>> --
>> Jean B.
>
>
> No chile in it and not sweet like hoisin.

Then it was mislabeled, I think.

--
Jean B.

"Jean B." wrote:
>
> Arri London wrote:
> >
> > "Jean B." wrote:
> >> Arri London wrote:
> >> [snip]
> >>> Ate at a Vietnamese restaurant today; TMU came into a bit of unexpected
> >>> cash LOL. There was a brownish sauce (no chile) at the table, along with
> >>> the Huy Fong sriracha and tuong ot toi. Any ideas what that was? In a
> >>> squeezy bottle.
> >> [snip]
> >>
> >> It's a Vietnamese chili paste.
> >>
> >> --
> >> Jean B.
> >
> >
> > No chile in it and not sweet like hoisin.
>
> Then it was mislabeled, I think.
>

There was no label on the squeezy bottle, otherwise wouldn't need to ask
what it was LOL. But can see where the grammar of what I wrote would
make it seem as though tuong ot toi was the subject of the inquiry.
Sorry about that. It was the non-hoisin sauce that was the topic.

Arri London wrote:
>
> "Jean B." wrote:
>> Arri London wrote:
>>> "Jean B." wrote:
>>>> Arri London wrote:
>>>> [snip]
>>>>> Ate at a Vietnamese restaurant today; TMU came into a bit of unexpected
>>>>> cash LOL. There was a brownish sauce (no chile) at the table, along with
>>>>> the Huy Fong sriracha and tuong ot toi. Any ideas what that was? In a
>>>>> squeezy bottle.
>>>> [snip]
>>>>
>>>> It's a Vietnamese chili paste.
>>>>
>>>> --
>>>> Jean B.
>>>
>>> No chile in it and not sweet like hoisin.
>> Then it was mislabeled, I think.
>>
>
> There was no label on the squeezy bottle, otherwise wouldn't need to ask
> what it was LOL. But can see where the grammar of what I wrote would
> make it seem as though tuong ot toi was the subject of the inquiry.
> Sorry about that. It was the non-hoisin sauce that was the topic.

Ah. So much for my parsing powers.

--
Jean B.

On Wed, 10 Feb 2010 17:17:47 -0700, Arri London wrote:

> "Jean B." wrote:
>>
>> Arri London wrote:
>> [snip]
>>> Ate at a Vietnamese restaurant today; TMU came into a bit of unexpected
>>> cash LOL. There was a brownish sauce (no chile) at the table, along with
>>> the Huy Fong sriracha and tuong ot toi. Any ideas what that was? In a
>>> squeezy bottle.
>> [snip]
>>
>> It's a Vietnamese chili paste.
>>
>> --
>> Jean B.
>
> No chile in it and not sweet like hoisin.

jeez, i misread you earlier remark, thinking you said hoisin was not sweet.
back to school for me!

your pal,
blake