There are a lot of references here to chile sauces, or just plain hot
sauces.

Is anyone familiar with the Scoville Heat Unit chart?

http://ushotstuff.com/Heat.Scale.htm

When referring to hot sauces and chiles, can we start to use this guideline,
rather than tasting to find out? If I find something has a very high
rating, I might not want to cook a whole pot of it to find out.

It would serve as a helpful guideline to all.

Where would Sri Racha fit in there?

Steve

visit my blog at http://cabgbypasssurgery.com
Hurry and get a free book. Only 999 billion left electronically!

> Is anyone familiar with the Scoville Heat Unit chart?
>
> http://ushotstuff.com/Heat.Scale.htm
>

> Where would Sri Racha fit in there?
>
> Steve
>

Here is a website that lists Sriracha sauce at 2200.

http://www.scottrobertsweb.com/scoville-scale.php

Becca

On Mon, 23 Aug 2010 07:55:18 -0700, Steve B wrote:

> There are a lot of references here to chile sauces, or just plain hot
> sauces.
>
> Is anyone familiar with the Scoville Heat Unit chart?

Nope. Never heard of it.

-sw

On Mon, 23 Aug 2010 10:58:52 -0500, Ema Nymton wrote:

>> Is anyone familiar with the Scoville Heat Unit chart?
>>
>> http://ushotstuff.com/Heat.Scale.htm
>>
>
>> Where would Sri Racha fit in there?
>>
>> Steve
>>
>
> Here is a website that lists Sriracha sauce at 2200.
>
> http://www.scottrobertsweb.com/scoville-scale.php

Yet another site propagating the confusion between poblano and pasilla.
This one goes a few steps further.

-sw

"Ema Nymton" > wrote in message
...
>
>> Is anyone familiar with the Scoville Heat Unit chart?
>>
>> http://ushotstuff.com/Heat.Scale.htm
>>
>
>> Where would Sri Racha fit in there?
>>
>> Steve
>>
>
> Here is a website that lists Sriracha sauce at 2200.
>
> http://www.scottrobertsweb.com/scoville-scale.php
>
> Becca

Thanks. That's not too much, then. I have seen it a lot in the stores, and
seen it mentioned here a lot. I just don't want to go buy something, and
toss it after one taste. I'm one of about two people in the entire extended
clan that likes hot sauces, so a bottle lasts a long time around here. I
just bought some Castillo Salsa Habanero at the Dollar Store a couple of
days ago, haven't tried it yet, though. I have found some outstanding
sauces at the Dollar Store, one from Louisiana that had a touch of habanero
that was hot but not overpowering. Two for a buck, but I haven't seen them
since.

It will be nice from here forward to be able to have some measuring stick
when someone refers to a hot sauce or chile.

Steve

visit my blog at http://cabgbypasssurgery.com

Get a free book. I only have a few billion left, and they're going fast.

On Mon, 23 Aug 2010 11:55:22 -0500, Sqwertz >
wrote:

>On Mon, 23 Aug 2010 07:55:18 -0700, Steve B wrote:
>
>> There are a lot of references here to chile sauces, or just plain hot
>> sauces.
>>
>> Is anyone familiar with the Scoville Heat Unit chart?
>
>Nope. Never heard of it.

Yeah, right... that's why you keep a rectal thermometer permanently
shoved up yer butt.

On Mon, 23 Aug 2010 10:18:25 -0700, "Steve B"
> wrote:

> Thanks. That's not too much, then. I have seen it a lot in the stores, and
> seen it mentioned here a lot. I just don't want to go buy something, and
> toss it after one taste. I'm one of about two people in the entire extended
> clan that likes hot sauces, so a bottle lasts a long time around here.

Don't worry about it being too hot. You might be disappointed by how
mild it is though.

--

Never trust a dog to watch your food.

In article >,
"Steve B" > wrote:

> "Ema Nymton" > wrote in message
> ...

> > Here is a website that lists Sriracha sauce at 2200.
> >
> > http://www.scottrobertsweb.com/scoville-scale.php

> Thanks. That's not too much, then. I have seen it a lot in the stores, and
> seen it mentioned here a lot. I just don't want to go buy something, and
> toss it after one taste.

Seemed a little low to me, but I'm no kind of expert. You might want to
check the price at your local store next time you are there. It seems
really cheap to me (I buy the Huy Fong brand, made in Southern
California, which seems to be what most people on this group use). To
me, it tastes a little sweet and garlicy.

> just bought some Castillo Salsa Habanero at the Dollar Store a couple of
> days ago, haven't tried it yet, though. I have found some outstanding
> sauces at the Dollar Store, one from Louisiana that had a touch of habanero
> that was hot but not overpowering. Two for a buck, but I haven't seen them
> since.

Speaking of one taste and then toss, everything I've bought at the local
Grocery Outlet (in the way of hot sauces, not salsa or other foods) has
gone that way.

--
Dan Abel
Petaluma, California USA

Dan Abel wrote:
> "Steve B" > wrote:
>
> Seemed a little low to me, but I'm no kind of expert. You might want to
> check the price at your local store next time you are there. It seems
> really cheap to me (I buy the Huy Fong brand, made in Southern
> California, which seems to be what most people on this group use). To
> me, it tastes a little sweet and garlicy.

I think Sriracha sauce is stronger than Taco Bell taco sauce, weaker
than Tobasco sauce. I put a vigorous squirt on some types of food. I
don't always stir it carefully in but I have a high tolerance.

We call it "Red Rooster" sauce because Huy Fong brand has a red rooster
on the bottle. If you like garlic and if you ever see one with a goose
on the bottle get some. I haven't seen any since we left LA metro. The
goose has more garlic. Wonderful.

On Mon, 23 Aug 2010 19:30:59 +0000 (UTC), Doug Freyburger
> wrote:

> We call it "Red Rooster" sauce because Huy Fong brand has a red rooster
> on the bottle. If you like garlic and if you ever see one with a goose
> on the bottle get some. I haven't seen any since we left LA metro. The
> goose has more garlic. Wonderful.

I used to be able to buy a real chili paste with garlic (similar
thickness as tomato paste) years ago, but it seemed to disappear when
this stuff showed up. I just googled and it seems to be available,
but I haven't seen it on the shelf. I don't know why, but all I see
anymore is chili sauce with garlic.

--

Never trust a dog to watch your food.

sf wrote:
> On Mon, 23 Aug 2010 19:30:59 +0000 (UTC), Doug Freyburger
> > wrote:
>
>> We call it "Red Rooster" sauce because Huy Fong brand has a red rooster
>> on the bottle. If you like garlic and if you ever see one with a goose
>> on the bottle get some. I haven't seen any since we left LA metro. The
>> goose has more garlic. Wonderful.
>
> I used to be able to buy a real chili paste with garlic (similar
> thickness as tomato paste) years ago, but it seemed to disappear when
> this stuff showed up. I just googled and it seems to be available,
> but I haven't seen it on the shelf. I don't know why, but all I see
> anymore is chili sauce with garlic.
>
I see it in Whole Foods! Probably Asian markets too.

--
Jean B.

On Mon, 23 Aug 2010 11:43:35 -0700, Dan Abel > wrote:

>In article >,
> "Steve B" > wrote:
>
>> "Ema Nymton" > wrote in message
>> ...
>
>> > Here is a website that lists Sriracha sauce at 2200.
>> >
>> > http://www.scottrobertsweb.com/scoville-scale.php

I get my Sriracha at a local oriental store (local?) in Houston.
The Hong Kong market. I'd say, from the taste test, that 2-3 K is
about right on the Scoville chart. A friend tells me that in the far
East, the same sauce is about double that in heat, and that the stuff
made for the american market is a bit milder than you get over there.

hth

Alex

sf wrote:
>
> On Mon, 23 Aug 2010 19:30:59 +0000 (UTC), Doug Freyburger
> > wrote:
>
> > We call it "Red Rooster" sauce because Huy Fong brand has a red rooster
> > on the bottle. If you like garlic and if you ever see one with a goose
> > on the bottle get some. I haven't seen any since we left LA metro. The
> > goose has more garlic. Wonderful.
>
> I used to be able to buy a real chili paste with garlic (similar
> thickness as tomato paste) years ago, but it seemed to disappear when
> this stuff showed up. I just googled and it seems to be available,
> but I haven't seen it on the shelf. I don't know why, but all I see
> anymore is chili sauce with garlic.


Look for Vietnamese-style tuong ot toi; red chile paste with garlic.
Usually comes in a glass jar. For chile paste without garlic, get sambal
oelek. The brand of both we have in the house now is Huy Fong. There are
other brands.

On Mon, 23 Aug 2010 13:19:24 -0400, brooklyn1 wrote:

> On Mon, 23 Aug 2010 11:55:22 -0500, Sqwertz >
> wrote:
>
>>> Is anyone familiar with the Scoville Heat Unit chart?
>>
>>Nope. Never heard of it.
>
> Yeah, right... that's why you keep a rectal thermometer permanently
> shoved up yer butt.

With your teeth attached to it.

GRRRRRRAAAH!

-sw

On Mon, 23 Aug 2010 19:15:55 -0600, Arri London >
wrote:

> Look for Vietnamese-style tuong ot toi; red chile paste with garlic.
> Usually comes in a glass jar.

Yes, I'm looking for the stuff that comes in a small glass jar. I'll
keep looking now that I know it's been sighted by real people.

--

Never trust a dog to watch your food.

On Aug 23, 9:55*am, "Steve B" > wrote:
> There are a lot of references here to chile sauces, or just plain hot
> sauces.
>
> Is anyone familiar with the Scoville Heat Unit chart?
>
> http://ushotstuff.com/Heat.Scale.htm
>
> When referring to hot sauces and chiles, can we start to use this guideline,
> rather than tasting to find out? *If I find something has a very high
> rating, I might not want to cook a whole pot of it to find out.
>
> It would serve as a helpful guideline to all.
>
> Where would Sri Racha fit in there?
>
> Steve
>
> visit my blog athttp://cabgbypasssurgery.com
> Hurry and get a free book. *Only 999 billion left electronically!

Oh yeah. The Scoville heat scale is not an exact science, but a good
ballpark scale of how "hot" peppers and pepper sauces are.

Jalapenos are around 300O-5000ish I think, Serranos about 5000-10000,
thai peppers about 20,000ish and habaneros about 100,000+ish.

Ask Bryan about Pure Cap!

John Kuthe...

Alex Corvinus wrote:
> On Mon, 23 Aug 2010 11:43:35 -0700, Dan Abel > wrote:
>
>> In article >,
>> "Steve B" > wrote:
>>
>>> "Ema Nymton" > wrote in message
>>> ...
>>>> Here is a website that lists Sriracha sauce at 2200.
>>>>
>>>> http://www.scottrobertsweb.com/scoville-scale.php
>
> I get my Sriracha at a local oriental store (local?) in Houston.
> The Hong Kong market. I'd say, from the taste test, that 2-3 K is
> about right on the Scoville chart. A friend tells me that in the far
> East, the same sauce is about double that in heat, and that the stuff
> made for the american market is a bit milder than you get over there.
>
> hth
>
> Alex

Hmmmm. That might account for my thinking the product has changed
since I first had it in Asian restaurants decades ago. I guess
one needs to examine the bottles.

--
Jean B.

Arri London wrote:
>
> sf wrote:
>> On Mon, 23 Aug 2010 19:30:59 +0000 (UTC), Doug Freyburger
>> > wrote:
>>
>>> We call it "Red Rooster" sauce because Huy Fong brand has a red rooster
>>> on the bottle. If you like garlic and if you ever see one with a goose
>>> on the bottle get some. I haven't seen any since we left LA metro. The
>>> goose has more garlic. Wonderful.
>> I used to be able to buy a real chili paste with garlic (similar
>> thickness as tomato paste) years ago, but it seemed to disappear when
>> this stuff showed up. I just googled and it seems to be available,
>> but I haven't seen it on the shelf. I don't know why, but all I see
>> anymore is chili sauce with garlic.
>
>
> Look for Vietnamese-style tuong ot toi; red chile paste with garlic.
> Usually comes in a glass jar. For chile paste without garlic, get sambal
> oelek. The brand of both we have in the house now is Huy Fong. There are
> other brands.

Speaking of Sambal Oelek... I was wondering why the SE Asian
dishes I have made relatively recently have not tasted like they
did in days of yore. I THINK it's because I perfected the recipes
using Conimex ingredients, which was all that one could find back
in the early 70s. Over the years, I switched to other brands that
folks said were better.... One noticeable difference is that the
dishes are saltier and out of balance. I found some Conimex
products and will have to try the dishes again.

--
Jean B.

sf wrote:
> On Mon, 23 Aug 2010 19:15:55 -0600, Arri London >
> wrote:
>
>> Look for Vietnamese-style tuong ot toi; red chile paste with garlic.
>> Usually comes in a glass jar.
>
> Yes, I'm looking for the stuff that comes in a small glass jar. I'll
> keep looking now that I know it's been sighted by real people.
>
Are you near a Whole Foods?

--
Jean B.

On Mon, 23 Aug 2010 10:58:52 -0500, Ema Nymton wrote:

>> Is anyone familiar with the Scoville Heat Unit chart?
>>
>> http://ushotstuff.com/Heat.Scale.htm
>>
>
>> Where would Sri Racha fit in there?
>>
>> Steve
>>
>
> Here is a website that lists Sriracha sauce at 2200.
>
> http://www.scottrobertsweb.com/scoville-scale.php
>
> Becca

the site looks useful. thank, becca.

your pal,
blake

On Mon, 23 Aug 2010 13:19:24 -0400, brooklyn1 wrote:

> On Mon, 23 Aug 2010 11:55:22 -0500, Sqwertz >
> wrote:
>
>>On Mon, 23 Aug 2010 07:55:18 -0700, Steve B wrote:
>>
>>> There are a lot of references here to chile sauces, or just plain hot
>>> sauces.
>>>
>>> Is anyone familiar with the Scoville Heat Unit chart?
>>
>>Nope. Never heard of it.
>
> Yeah, right... that's why you keep a rectal thermometer permanently
> shoved up yer butt.

anal antics, sure, but where's the cocksucking, sheldon? your fans are
disappointed.

blake

Arri London wrote:
> sf wrote:
>> Doug Freyburger > wrote:
>
>> > We call it "Red Rooster" sauce because Huy Fong brand has a red rooster
>> > on the bottle. If you like garlic and if you ever see one with a goose
>> > on the bottle get some. I haven't seen any since we left LA metro. The
>> > goose has more garlic. Wonderful.
>
>> I used to be able to buy a real chili paste with garlic (similar
>> thickness as tomato paste) years ago, but it seemed to disappear when
>> this stuff showed up. I just googled and it seems to be available,
>> but I haven't seen it on the shelf. I don't know why, but all I see
>> anymore is chili sauce with garlic.
>
> Look for Vietnamese-style tuong ot toi; red chile paste with garlic.
> Usually comes in a glass jar. For chile paste without garlic, get sambal
> oelek. The brand of both we have in the house now is Huy Fong. There are
> other brands.

http://www.huyfong.com/frames/index.htm

I clicked the Products link to see their list of products. It shows
rooster sauce, the nice chunky garlic chili sauce with the seeds we also
have in the fridge all of the time and the Sambal Oelek. The goose
stuff had the texture of sriracha. No longer available.

On Tue, 24 Aug 2010 10:15:36 -0400, "Jean B." > wrote:

> sf wrote:
> > On Mon, 23 Aug 2010 19:15:55 -0600, Arri London >
> > wrote:
> >
> >> Look for Vietnamese-style tuong ot toi; red chile paste with garlic.
> >> Usually comes in a glass jar.
> >
> > Yes, I'm looking for the stuff that comes in a small glass jar. I'll
> > keep looking now that I know it's been sighted by real people.
> >
> Are you near a Whole Foods?

In my terms, not too close... but close enough. The one I'm thinking
of has a parking lot, so I'll make a trip over there to look.

--

Never trust a dog to watch your food.

On 8/23/2010 4:55 AM, Steve B wrote:
> There are a lot of references here to chile sauces, or just plain hot
> sauces.
>
> Is anyone familiar with the Scoville Heat Unit chart?
>
> http://ushotstuff.com/Heat.Scale.htm
>
> When referring to hot sauces and chiles, can we start to use this guideline,
> rather than tasting to find out? If I find something has a very high
> rating, I might not want to cook a whole pot of it to find out.
>
> It would serve as a helpful guideline to all.
>
> Where would Sri Racha fit in there?
>
> Steve
>
> visit my blog at http://cabgbypasssurgery.com
> Hurry and get a free book. Only 999 billion left electronically!
>
>

Your best bet is to get familiar with the peppers and the sauces made
from the peppers. The Scoville units tell nothing about the flavor
characteristics. Sriracha sauce is distinctively smoother than Tabasco.
Habaneros have a very sharp type of flavor profile as does piquins.
Piquins are pretty intense but that fades away rapidly unlike other chilies.

The Scoville units also say nothing about the heat at the concentration
levels you use them at. Mostly, the charts useful as a relative
comparison of heat levels but not much in the art of cooking.

On 8/23/2010 9:30 AM, Doug Freyburger wrote:
> Dan Abel wrote:
>> "Steve > wrote:
>>
>> Seemed a little low to me, but I'm no kind of expert. You might want to
>> check the price at your local store next time you are there. It seems
>> really cheap to me (I buy the Huy Fong brand, made in Southern
>> California, which seems to be what most people on this group use). To
>> me, it tastes a little sweet and garlicy.
>
> I think Sriracha sauce is stronger than Taco Bell taco sauce, weaker
> than Tobasco sauce. I put a vigorous squirt on some types of food. I
> don't always stir it carefully in but I have a high tolerance.

I only get the Taco Bell Fire sauce packets myself.

>
> We call it "Red Rooster" sauce because Huy Fong brand has a red rooster
> on the bottle. If you like garlic and if you ever see one with a goose
> on the bottle get some. I haven't seen any since we left LA metro. The
> goose has more garlic. Wonderful.

Sriacha is also called "Cock" sauce but the idea of using something
called that on my eggs does not catch my fancy much. :-)

On 8/24/2010 9:41 AM, Jean B. wrote:
> Alex Corvinus wrote:
>> On Mon, 23 Aug 2010 11:43:35 -0700, Dan Abel > wrote:
>>
>>> In article >,
>>> "Steve B" > wrote:
>>>
>>>> "Ema Nymton" > wrote in message
>>>> ...
>>>>> Here is a website that lists Sriracha sauce at 2200.
>>>>>
>>>>> http://www.scottrobertsweb.com/scoville-scale.php
>>
>> I get my Sriracha at a local oriental store (local?) in Houston.
>> The Hong Kong market. I'd say, from the taste test, that 2-3 K is
>> about right on the Scoville chart. A friend tells me that in the far
>> East, the same sauce is about double that in heat, and that the stuff
>> made for the american market is a bit milder than you get over there.
>>
>> hth
>>
>> Alex
>
> Hmmmm. That might account for my thinking the product has changed since
> I first had it in Asian restaurants decades ago. I guess one needs to
> examine the bottles.

Or it might be that your perceptions have changed. I know that stuff
that would have had me breathing flames when I was in college <mumble>
decades ago doesn't make me blink now. On the other hand, my gut
reaction was that Sriracha was about the same as Taco Hell "Fire Sauce"
and it turns out that it's four times hotter. Perhaps our perceptions
are logarithmic?
>

sf wrote:
>
> On Mon, 23 Aug 2010 19:15:55 -0600, Arri London >
> wrote:
>
> > Look for Vietnamese-style tuong ot toi; red chile paste with garlic.
> > Usually comes in a glass jar.
>
> Yes, I'm looking for the stuff that comes in a small glass jar. I'll
> keep looking now that I know it's been sighted by real people.
>
>

Our local supermarkets and even W(China)mart sell it. But it's cheaper
in the Asian supermarket.

"Jean B." wrote:
>
> Arri London wrote:
> >
> > sf wrote:
> >> On Mon, 23 Aug 2010 19:30:59 +0000 (UTC), Doug Freyburger
> >> > wrote:
> >>
> >>> We call it "Red Rooster" sauce because Huy Fong brand has a red rooster
> >>> on the bottle. If you like garlic and if you ever see one with a goose
> >>> on the bottle get some. I haven't seen any since we left LA metro. The
> >>> goose has more garlic. Wonderful.
> >> I used to be able to buy a real chili paste with garlic (similar
> >> thickness as tomato paste) years ago, but it seemed to disappear when
> >> this stuff showed up. I just googled and it seems to be available,
> >> but I haven't seen it on the shelf. I don't know why, but all I see
> >> anymore is chili sauce with garlic.
> >
> >
> > Look for Vietnamese-style tuong ot toi; red chile paste with garlic.
> > Usually comes in a glass jar. For chile paste without garlic, get sambal
> > oelek. The brand of both we have in the house now is Huy Fong. There are
> > other brands.
>
> Speaking of Sambal Oelek... I was wondering why the SE Asian
> dishes I have made relatively recently have not tasted like they
> did in days of yore. I THINK it's because I perfected the recipes
> using Conimex ingredients, which was all that one could find back
> in the early 70s. Over the years, I switched to other brands that
> folks said were better.... One noticeable difference is that the
> dishes are saltier and out of balance. I found some Conimex
> products and will have to try the dishes again.
>


I grew up with Conimex products, but they are less available locally.
The Asian shops don't carry the full range and they don't come in the
nice reusable little glass bottles.

As an aside, I opened that Castillo Habenero sauce yesterday, and it wasn't
that hot. Guess every one is a separate case, and with recipes, they can be
diminished or magnified, according to many factors in the equation.

Steve

visit my blog at http://cabgbypasssurgery.com
Going in for surgery? Know someone who is?

On Tue, 24 Aug 2010 18:26:53 -0600, Arri London >
wrote:

> Our local supermarkets and even W(China)mart sell it. But it's cheaper
> in the Asian supermarket.

I don't shop at W-mart and I looked for it specifically at the local
big store "Asian" market a few days ago (two locations), not there.

I will make a side trip to Whole Foods to see if it's there (but I
suspect it isn't). I've only found it at a long defunct and local
grocery mini-chain. Maybe what I'm looking for isn't what's on the
shelf or described as "paste" on the internet; because I'm looking for
the product that can't not be mistaken for anything other than a
"paste"... think of tomato paste only it's not tomato.

Thanks

--

Never trust a dog to watch your food.

J. Clarke wrote:
> On 8/24/2010 9:41 AM, Jean B. wrote:
>> Alex Corvinus wrote:
>>> On Mon, 23 Aug 2010 11:43:35 -0700, Dan Abel > wrote:
>>>
>>>> In article >,
>>>> "Steve B" > wrote:
>>>>
>>>>> "Ema Nymton" > wrote in message
>>>>> ...
>>>>>> Here is a website that lists Sriracha sauce at 2200.
>>>>>>
>>>>>> http://www.scottrobertsweb.com/scoville-scale.php
>>>
>>> I get my Sriracha at a local oriental store (local?) in Houston.
>>> The Hong Kong market. I'd say, from the taste test, that 2-3 K is
>>> about right on the Scoville chart. A friend tells me that in the far
>>> East, the same sauce is about double that in heat, and that the stuff
>>> made for the american market is a bit milder than you get over there.
>>>
>>> hth
>>>
>>> Alex
>>
>> Hmmmm. That might account for my thinking the product has changed since
>> I first had it in Asian restaurants decades ago. I guess one needs to
>> examine the bottles.
>
> Or it might be that your perceptions have changed. I know that stuff
> that would have had me breathing flames when I was in college <mumble>
> decades ago doesn't make me blink now. On the other hand, my gut
> reaction was that Sriracha was about the same as Taco Hell "Fire Sauce"
> and it turns out that it's four times hotter. Perhaps our perceptions
> are logarithmic?
>>
>
You might be right. Back in the 60s, I remember only being able
to use a tiny amount of Tabasco in a dish to serve four people.
Hard to believe now.

--
Jean B.

Arri London wrote:
>
> "Jean B." wrote:
>> Arri London wrote:
>>> sf wrote:
>>>> On Mon, 23 Aug 2010 19:30:59 +0000 (UTC), Doug Freyburger
>>>> > wrote:
>>>>
>>>>> We call it "Red Rooster" sauce because Huy Fong brand has a red rooster
>>>>> on the bottle. If you like garlic and if you ever see one with a goose
>>>>> on the bottle get some. I haven't seen any since we left LA metro. The
>>>>> goose has more garlic. Wonderful.
>>>> I used to be able to buy a real chili paste with garlic (similar
>>>> thickness as tomato paste) years ago, but it seemed to disappear when
>>>> this stuff showed up. I just googled and it seems to be available,
>>>> but I haven't seen it on the shelf. I don't know why, but all I see
>>>> anymore is chili sauce with garlic.
>>>
>>> Look for Vietnamese-style tuong ot toi; red chile paste with garlic.
>>> Usually comes in a glass jar. For chile paste without garlic, get sambal
>>> oelek. The brand of both we have in the house now is Huy Fong. There are
>>> other brands.
>> Speaking of Sambal Oelek... I was wondering why the SE Asian
>> dishes I have made relatively recently have not tasted like they
>> did in days of yore. I THINK it's because I perfected the recipes
>> using Conimex ingredients, which was all that one could find back
>> in the early 70s. Over the years, I switched to other brands that
>> folks said were better.... One noticeable difference is that the
>> dishes are saltier and out of balance. I found some Conimex
>> products and will have to try the dishes again.
>>
>
>
> I grew up with Conimex products, but they are less available locally.
> The Asian shops don't carry the full range and they don't come in the
> nice reusable little glass bottles.

True on all counts. I was lucky to find their sambal oelek and
ketjap manis at all--and this was at the same store that I used to
get them at. The selection has shrunk to practically nothing
though.

--
Jean B.

sf wrote:
> On Tue, 24 Aug 2010 18:26:53 -0600, Arri London >
> wrote:
>
>> Our local supermarkets and even W(China)mart sell it. But it's cheaper
>> in the Asian supermarket.
>
> I don't shop at W-mart and I looked for it specifically at the local
> big store "Asian" market a few days ago (two locations), not there.
>
> I will make a side trip to Whole Foods to see if it's there (but I
> suspect it isn't). I've only found it at a long defunct and local
> grocery mini-chain. Maybe what I'm looking for isn't what's on the
> shelf or described as "paste" on the internet; because I'm looking for
> the product that can't not be mistaken for anything other than a
> "paste"... think of tomato paste only it's not tomato.
>
> Thanks
>
Report back, sf.

--
Jean B.

On Wed, 25 Aug 2010 09:23:37 -0400, "Jean B." > wrote:

> J. Clarke wrote:
> > On 8/24/2010 9:41 AM, Jean B. wrote:
> >>
> >> Hmmmm. That might account for my thinking the product has changed since
> >> I first had it in Asian restaurants decades ago. I guess one needs to
> >> examine the bottles.
> >
> > Or it might be that your perceptions have changed. I know that stuff
> > that would have had me breathing flames when I was in college <mumble>
> > decades ago doesn't make me blink now. On the other hand, my gut
> > reaction was that Sriracha was about the same as Taco Hell "Fire Sauce"
> > and it turns out that it's four times hotter. Perhaps our perceptions
> > are logarithmic?
> >>
> >
> You might be right. Back in the 60s, I remember only being able
> to use a tiny amount of Tabasco in a dish to serve four people.
> Hard to believe now.

I have a ticket on that train too. You know how they say taste buds
dull with age? I'm there, because my son-in-law is very sensitive to
any heat and he can detect just a little when I'm thinking I should
have added a lot more. I always have to be careful not to over do the
heat when he's part of the equation, otherwise he won't be able to eat
whatever it is I made.

--

Never trust a dog to watch your food.

On Tue, 24 Aug 2010 10:10:31 -1000, wrote:

> On 8/23/2010 9:30 AM, Doug Freyburger wrote:
>>
>> We call it "Red Rooster" sauce because Huy Fong brand has a red rooster
>> on the bottle. If you like garlic and if you ever see one with a goose
>> on the bottle get some. I haven't seen any since we left LA metro. The
>> goose has more garlic. Wonderful.
>
> Sriacha is also called "Cock" sauce but the idea of using something
> called that on my eggs does not catch my fancy much. :-)

cock products and eggs have been a natural pair since time immemorial.

your pal,
dad

On Tue, 24 Aug 2010 22:31:08 -0700, sf wrote:

> On Tue, 24 Aug 2010 18:26:53 -0600, Arri London >
> wrote:
>
>> Our local supermarkets and even W(China)mart sell it. But it's cheaper
>> in the Asian supermarket.
>
> I don't shop at W-mart and I looked for it specifically at the local
> big store "Asian" market a few days ago (two locations), not there.
>
> I will make a side trip to Whole Foods to see if it's there (but I
> suspect it isn't). I've only found it at a long defunct and local
> grocery mini-chain. Maybe what I'm looking for isn't what's on the
> shelf or described as "paste" on the internet; because I'm looking for
> the product that can't not be mistaken for anything other than a
> "paste"... think of tomato paste only it's not tomato.
>
> Thanks

whole foods doesn't seem to be a good source of asian products. must
offend their delicate sensibilities in some way.

your pal,
blake

On Wed, 25 Aug 2010 12:34:57 -0400, blake murphy
> wrote:

> whole foods doesn't seem to be a good source of asian products. must
> offend their delicate sensibilities in some way.

I should phone first and ask before wasting my time. TY

--

Never trust a dog to watch your food.

sf wrote:
> On Wed, 25 Aug 2010 09:23:37 -0400, "Jean B." > wrote:
>
>> J. Clarke wrote:
>>> On 8/24/2010 9:41 AM, Jean B. wrote:
>>>> Hmmmm. That might account for my thinking the product has changed since
>>>> I first had it in Asian restaurants decades ago. I guess one needs to
>>>> examine the bottles.
>>> Or it might be that your perceptions have changed. I know that stuff
>>> that would have had me breathing flames when I was in college <mumble>
>>> decades ago doesn't make me blink now. On the other hand, my gut
>>> reaction was that Sriracha was about the same as Taco Hell "Fire Sauce"
>>> and it turns out that it's four times hotter. Perhaps our perceptions
>>> are logarithmic?
>> You might be right. Back in the 60s, I remember only being able
>> to use a tiny amount of Tabasco in a dish to serve four people.
>> Hard to believe now.
>
> I have a ticket on that train too. You know how they say taste buds
> dull with age? I'm there, because my son-in-law is very sensitive to
> any heat and he can detect just a little when I'm thinking I should
> have added a lot more. I always have to be careful not to over do the
> heat when he's part of the equation, otherwise he won't be able to eat
> whatever it is I made.
>
Hmmm. That might, indeed, be part of the equation. Sniff. Now
imagine pairing my aging taste buds and my daughter's young ones!
She is a supertaster to boot.

--
Jean B.

On Mon, 23 Aug 2010 11:43:35 -0700, Dan Abel wrote:

> Seemed a little low to me, but I'm no kind of expert. You might want to
> check the price at your local store next time you are there. It seems
> really cheap to me (I buy the Huy Fong brand, made in Southern
> California, which seems to be what most people on this group use). To
> me, it tastes a little sweet and garlicy.

One thing I just noticed about Huy Fong sriracha (and many hot sauces), is
that it gets hotter over time. I've been using many hot sauces the last
2-3 years and I neglected my bottle of Huy Fong until it had expired, and
then some (is it still safe?). I was down to just using tiny sqwertz of it
in my virgin bloody marys.

I just bought a new bottle - $1.83 for the large 28oz bottle at Restaurant
Depot - usually $3.49 in regular stores. Now I'm back to using 3-4 times
as much as I was with the expired bottle. It's definitely milder the
fresher it is. And tastier now that I can use more. <whew> And here I
thought I was losing my manliness.

-sw

On 8/25/2010 6:25 AM, blake murphy wrote:
> On Tue, 24 Aug 2010 10:10:31 -1000, wrote:
>
>> On 8/23/2010 9:30 AM, Doug Freyburger wrote:
>>>
>>> We call it "Red Rooster" sauce because Huy Fong brand has a red rooster
>>> on the bottle. If you like garlic and if you ever see one with a goose
>>> on the bottle get some. I haven't seen any since we left LA metro. The
>>> goose has more garlic. Wonderful.
>>
>> Sriacha is also called "Cock" sauce but the idea of using something
>> called that on my eggs does not catch my fancy much. :-)
>
> cock products and eggs have been a natural pair since time immemorial.
>
> your pal,
> dad

This is so true dad! I love Sriracha or Tabasco on my eggs over-easy.
Tomorrow, I'm gonna pull out all the stops and an put Sriracha on one
egg and Tabasco on another one. East vs West. Who will win???

They really have to change the nickname of the sauce. "Dill Doe Red"
might be a little nicer than "Cock Sauce."