Hello All!

I mentioned in the thread on Vietnamese restaurants that, following the
lead of authentic appearing oriental people, I use a 1:1 Sriracha:Hoisin
mix as a dip for Pho Ga chicken. It occurred to me to try it today for
crab cakes and it was damned good, IMHO! I'll bet it would work for
battered fish too.

--


James Silverton
Potomac, Maryland

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

On Aug 1, 12:55*pm, "James Silverton" >
wrote:
> Hello All!
>
> I mentioned in the thread on Vietnamese restaurants that, following the
> lead of authentic appearing oriental people, I use a 1:1 Sriracha:Hoisin
> mix *as a dip for Pho Ga chicken. It occurred to me to try it today for
> crab cakes and it was damned good, IMHO! I'll bet it would work for
> battered fish too.


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.

John Kane, Kingston ON Canada

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.

--
Dan Abel
Petaluma, California USA

"Sqwertz" wrote

> 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.

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.

On 2010-08-01, cshenk > wrote:

> sriracha is no indicator of authentic asian.

So, all those stateside Thai and Vietnamese restaurants with sriracha
on the table are lying and the Thai seaside city of Si Racha doesn't
really exist? What are Thai ppl? Fake Asians?

nb

On Sun, 1 Aug 2010 17:15:00 -0400, "cshenk" > wrote:

>sriracha is no indicator of authentic asian.

He's been hung up on the cr*p for years. He probably doesn't even
know "Asian" food has flavor because all he tastes is sriracha.

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

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.

Sriracha sauce is of the Thai origin, so it stands to reason that it
might be unknown to people from China. In China and other Asian
countries, there are chile-based sauces that are produced and named
according to the customs and languages of those countries. In Korea,
for example, the default hot sauce/paste would be gochu jang ("go chu" =
"chile pepper"; "jang" = sauce/paste).

Victor

"notbob" wrote
> cshenk wrote

>> sriracha is no indicator of authentic asian.

> So, all those stateside Thai and Vietnamese restaurants with sriracha
> on the table are lying and the Thai seaside city of Si Racha doesn't
> really exist? What are Thai ppl? Fake Asians?

The post said all asian had to use it. Thats like saying french bread isnt
authentic because a person's theme requires soured cabbage to be european.

Not even all foods in Thailand or Vietnam use it and definately not on all
dishes.

It's an American named article a bit close to what they use there on *some*
dishes. Tio avoid for example, a Japanese restraunt over lack of rooster
sauce would be humorous.

"Sqwertz" wrote

> 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.

Oh my, have you a lot to learn!

No, it isnt at all all like that. Your americanized version of 'rooster
sauce' is actually rare in asia. More seen is red chile oil. Often served
at the side with a fermented bean paste and a garlic one that is hot and you
mix them in a dish.

What you have, is a common USA side item meant to mimic what they actually
have at the side.

notbob > wrote:

>On 2010-08-01, cshenk > wrote:

>> sriracha is no indicator of authentic asian.

>So, all those stateside Thai and Vietnamese restaurants with sriracha
>on the table are lying and the Thai seaside city of Si Racha doesn't
>really exist? What are Thai ppl? Fake Asians?

It's an indicator of how popular Sriracha, which was invented in L.A.,
is among pan-Asians.

It certainly isn't ethnically Thai. It might be ethnically Vietnamese.

Steve

On 8/1/2010 5:14 PM, cshenk wrote:
>
> No, it isnt at all all like that. Your americanized version of
> 'rooster sauce' is actually rare in asia. More seen is red chile
> oil. Often served at the side with a fermented bean paste and a
> garlic one that is hot and you mix them in a dish.

Some of the Vietnamese restaurants have that on the table, at least I
think that's what it is. Most of the jars are not as full as this one.

http://victoriasfoodsecrets.com/wp-c...Chilli-Oil.jpg

Becca

In article >,
Ema Nymton > wrote:

> On 8/1/2010 5:14 PM, cshenk wrote:
> >
> > No, it isnt at all all like that. Your americanized version of
> > 'rooster sauce' is actually rare in asia. More seen is red chile
> > oil. Often served at the side with a fermented bean paste and a
> > garlic one that is hot and you mix them in a dish.
>
> Some of the Vietnamese restaurants have that on the table, at least I
> think that's what it is. Most of the jars are not as full as this one.
>
> http://victoriasfoodsecrets.com/wp-c...Made-Hot-Chill
> i-Oil.jpg

Be careful, Becca!

We have a nice Vietnamese place near us. I'm not much for fish sauce,
but a little is OK. Some of their dishes have too much, though, so
sometimes I ask for "no fish sauce" in a dish. So one day I did that,
and saw that little bottle like the one in the picture. I put a little
dose on and mixed it in. Darned if it wasn't fish sauce! It had other
stuff, but there was enough fish sauce in it to flavor my dish.

--
Dan Abel
Petaluma, California USA

On 2010-08-02, Sqwertz > wrote:
>
> While the LA version (Huy Fong) of sriracha that we know is very
> different than the Thai version - it sure as hell is a Thai
> invention and is widely used in Thailand.
>
> This is ridiculous.

It's beyond ridiculous, it's downright stupid.

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

Hello, collective rfc imbeciles! Sriracha originated in Thailand.
Thai people are ASIANS. Huy Fong may be the most popular sriracha in
the US and made in the US, but it's not the only sriracha. A local
restaurant here keeps Thai made sriracha on it's tables. It comes
from Thailand, home of Thai people who are not European, S. American,
African, Slavic or any number of other ethnic class. THEY'RE ASIAN!!!
They guy who makes Huy Fong sriracha is of Chinese/Vietnamese
ancestry, both ethnic groups being ASIAN!! Get it!? ASIAN!!

(I know some moron is still gonna argue this point)

nb

James Silverton wrote:
>
> Hello All!
>
> I mentioned in the thread on Vietnamese restaurants that, following the
> lead of authentic appearing oriental people, I use a 1:1 Sriracha:Hoisin
> mix as a dip for Pho Ga chicken. It occurred to me to try it today for
> crab cakes and it was damned good, IMHO! I'll bet it would work for
> battered fish too.
>
>

Hoisin goes well with anything 'fishy' in our household. But I use
something like tuong ot toi or sambal oelek rather than sriracha to mix
in.

Just soy sauce and either of those pastes make a nice dip.

On 8/1/2010 6:35 PM, Dan Abel wrote:
> In >,
> Ema > wrote:
>
>> Some of the Vietnamese restaurants have that on the table, at least I
>> think that's what it is. Most of the jars are not as full as this one.
>>
>> http://victoriasfoodsecrets.com/wp-c...Made-Hot-Chill
>> i-Oil.jpg
>>
> Be careful, Becca!
>
> We have a nice Vietnamese place near us. I'm not much for fish sauce,
> but a little is OK. Some of their dishes have too much, though, so
> sometimes I ask for "no fish sauce" in a dish. So one day I did that,
> and saw that little bottle like the one in the picture. I put a little
> dose on and mixed it in. Darned if it wasn't fish sauce! It had other
> stuff, but there was enough fish sauce in it to flavor my dish.
>

What a surprise that must have been.

Speaking of Vietnamese food, one of my favorites is Vietnamese grilled
pork, and I would love to know how to cook that. I bet sqwertz knows.

B

Ema wrote on Mon, 02 Aug 2010 11:25:27 -0500:

> On 8/1/2010 6:35 PM, Dan Abel wrote:
>> In >,
>> Ema > wrote:
>>
>>> Some of the Vietnamese restaurants have that on the table,
>>> at least I think that's what it is. Most of the jars are
>>> not as full as this one.
>>>
>>> http://victoriasfoodsecrets.com/wp-c...Made-Hot-Chill
>>> i-Oil.jpg
>>>
>> Be careful, Becca!
>>
>> We have a nice Vietnamese place near us. I'm not much for
>> fish sauce, but a little is OK. Some of their dishes have
>> too much, though, so sometimes I ask for "no fish sauce" in a
>> dish. So one day I did that, and saw that little bottle like
>> the one in the picture. I put a little dose on and mixed it in.
>> Darned if it wasn't fish sauce! It had other stuff, but
>> there was enough fish sauce in it to flavor my dish.

> What a surprise that must have been.

> Speaking of Vietnamese food, one of my favorites is Vietnamese
> grilled pork, and I would love to know how to cook that. I
> bet sqwertz knows.

By itself, fish sauce has me run for tooth brush and mouthwash but,
incorporated in sauces and foods at the proper levels, it is great,
IMHO!

--

James Silverton
Potomac, Maryland

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

Sqwertz wrote:
> On Sun, 1 Aug 2010 12:55:47 -0400, James Silverton wrote:
>
>> Hello All!
>>
>> I mentioned in the thread on Vietnamese restaurants that, following the
>> lead of authentic appearing oriental people, I use a 1:1 Sriracha:Hoisin
>> mix as a dip for Pho Ga chicken. It occurred to me to try it today for
>> crab cakes and it was damned good, IMHO! I'll bet it would work for
>> battered fish too.
>
> I can't stand hoisin sauce. I can do straight [hot] bean sauce in
> stir frys and even in dipping sauces (with other ingredients) but
> I don't like the other flavors in hoisin. Musty and sweet and
> <eeek>.
>
> -sw

I also don't like hoisin sauce. I might add the tiniest amount to
some things to add some depth of flavor, but I don't want to taste
it as such.

--
Jean B.

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.

"Ema Nymton" wrote
> cshenk wrote:

>> No, it isnt at all all like that. Your americanized version of 'rooster
>> sauce' is actually rare in asia. More seen is red chile oil. Often
>> served at the side with a fermented bean paste and a garlic one that is
>> hot and you mix them in a dish.
>
> Some of the Vietnamese restaurants have that on the table, at least I
> think that's what it is. Most of the jars are not as full as this one.
>
> http://victoriasfoodsecrets.com/wp-c...Chilli-Oil.jpg

Thats it Becca. Something like that is very common. Americanized rooster
isnt nomal there.

"notbob" wrote

> Hello, collective rfc imbeciles! Sriracha originated in Thailand.
> Thai people are ASIANS. Huy Fong may be the most popular sriracha in
> the US and made in the US, but it's not the only sriracha. A local
> restaurant here keeps Thai made sriracha on it's tables. It comes
> from Thailand, home of Thai people who are not European, S. American,
> African, Slavic or any number of other ethnic class. THEY'RE ASIAN!!!
> They guy who makes Huy Fong sriracha is of Chinese/Vietnamese
> ancestry, both ethnic groups being ASIAN!! Get it!? ASIAN!!
>
> (I know some moron is still gonna argue this point)

The point is the other person said it was in *all* asian cuisines and was an
indicator of authentic. It's not. Becca's chile oil with spices is almost
pandemic but the paste like sriracha is not seen on the table all over asia
and never was. It isnt even always there in Thailand.

"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.

"Sqwertz" wrote
> cshenk wrote:

> And don't tell me it's not used in spicy sushi in Japan (as well
> being very popular here). Kewpi and Sriracha (a very good combo).

Hate to tell you but it's not the base of Kyushu spicy sushi at all nor have
I ever seen it mixed with Kewpie. At best, that would be the Japan 'fusion'
if you asked them to try to make Thai. Maybe way north in Tokyo they do
that?

"James Silverton" wrote

>> Try adding a bit of sesame oil and a splash of milk. Yes,
>> milk. Just a tad.
>
> It's an idea to think of sesame but I've never seen milk suggested for a
> "cocktail sauce", which the Vietnamese mix resembles.

Coconut milk,preferrably unsweetened.

On Mon, 2 Aug 2010 20:03:02 -0400, "cshenk" > wrote:

> paste like sriracha

I would call it a sauce, not a paste. Paste should be thicker.

--

Forget the health food. I need all the preservatives I can get.

Sqwertz wrote:
> On Mon, 02 Aug 2010 18:15:30 -0400, Jean B. wrote:
>
>> 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.
>
> I never drew a correlation between India, China Japan, and SE
> Asia. I made two statements:
>
> 1. Any Asian restaurant - including Indian - that doesn't know
> what sriracha is, is not a restaurant I'd dine at.
>
> 2. Sriracha, like soy sauce, is a universal condiment all over SE
> Asia.
>
> I did NOT say it was a universal condiment in Japan or India,
> though they do use it on occasion and should know what it is -
> and not look at the customer they're idiots.
>
> Happy now?
>
> -sw

I must have misread the last part especially, so I apologize. It
has nothing to do with happiness....

--
Jean B.

Sqwertz wrote:
> On Mon, 02 Aug 2010 22:53:26 -0400, Jean B. wrote:
>
>> I must have misread the last part especially, so I apologize. It
>> has nothing to do with happiness....
>
> All this nit-pickjing makes me unhappy. I need some tiny
> bubbles... :-)
>
> No fret.
>
> -sw

Sorry about my part in it, Steve. Yes, nit-picking gets tedious.
Actually, some of my other groups are FAR worse than this one is
when it comes to negative discourse.

--
Jean B.