Anyone like this Sriracha Chinese(?) hot chile sauce? I heard about it
somewhere recently, maybe during NPR news, and it received rave reviews.
Supposed to be good with many foods. I just bought some yesterday and will
likely give it a try on a bit of bean burrito tonight at supper.

Your opinion? Maybe TOO hot? Wasn't expensive and a bottle will likely last
me for years.



--
"When you choose the lesser of two evils, always
remember that it is still an evil." - Max Lerner

On Feb 13, 9:22*am, KenK > wrote:
> Anyone like this Sriracha Chinese(?) hot chile sauce?

Too sweet for me. Try their Sambal Oelek.

"KenK" > wrote in message
...
> Anyone like this Sriracha Chinese(?) hot chile sauce? I heard about it
> somewhere recently, maybe during NPR news, and it received rave reviews.
> Supposed to be good with many foods. I just bought some yesterday and will
> likely give it a try on a bit of bean burrito tonight at supper.
>
> Your opinion? Maybe TOO hot? Wasn't expensive and a bottle will likely
> last
> me for years.
>
>
>
We use it all the time, almost always to fire up some other sauce that is
meek. I couldn't be without it.

Kent

On 2/13/2011 7:22 AM, KenK wrote:
> Anyone like this Sriracha Chinese(?) hot chile sauce? I heard about it
> somewhere recently, maybe during NPR news, and it received rave reviews.
> Supposed to be good with many foods. I just bought some yesterday and will
> likely give it a try on a bit of bean burrito tonight at supper.
>
> Your opinion? Maybe TOO hot? Wasn't expensive and a bottle will likely last
> me for years.
>

I like it cause there is a sweet garlic taste under the fire and the
crystal clear bottle that shows off it's brilliant hue with the green
cap is visually appealing. The stuff is evidently Vietnamese in origin
although it's made in the US. Some people call it "cock sauce" although
I wouldn't do that in mixed company.

The stuff used to be ridiculously cheap with the big bottle going for
less than $1.50. I bought my first bottle because it seemed like such a
good deal and was hooked from then on. I use mayo mixed with Sriracha
and a little sesame oil as a sauce for ahi.

KenK wrote:
> Anyone like this Sriracha Chinese(?) hot chile sauce? I heard about it
> somewhere recently, maybe during NPR news, and it received rave reviews.
> Supposed to be good with many foods. I just bought some yesterday and will
> likely give it a try on a bit of bean burrito tonight at supper.
>
> Your opinion? Maybe TOO hot? Wasn't expensive and a bottle will likely last
> me for years.
>
>
>

Too hot straight out of the bottle, but if used in a cooked dish or
sauce its is better imo.

Now a days i prefer the Louisiana style "Red Rooster" hot sauce.

Fortunately i came to this conclusion before my paranoia with Chinese
food products set in.
--
JL

On Feb 13, 12:22*pm, KenK > wrote:


I wish this stuff came in much smaller bottles. I'll be on mine for
years.

"KenK" > wrote in message
...
> Anyone like this Sriracha Chinese(?) hot chile sauce? I heard about it
> somewhere recently, maybe during NPR news, and it received rave reviews.
> Supposed to be good with many foods. I just bought some yesterday and will
> likely give it a try on a bit of bean burrito tonight at supper.
>
> Your opinion? Maybe TOO hot? Wasn't expensive and a bottle will likely
> last
> me for years.
>
>


http://www.amazon.com/Sriracha-Cookb...36/serieats-20

On Feb 13, 11:22*am, KenK > wrote:
> Anyone like this Sriracha Chinese(?) hot chile sauce? I heard about it
> somewhere recently, maybe during NPR news, and it received rave reviews.
> Supposed to be good with many foods. I just bought some yesterday and will
> likely give it a try on a bit of bean burrito tonight at supper.
>
> Your opinion? Maybe TOO hot? Wasn't expensive and a bottle will likely last
> me for years.
>
> --
> "When you choose the lesser of two evils, always
> remember that it is still an evil." - Max Lerner

HOT!!!! Yes !! I love it..

On 2/13/2011 10:31 AM, Andy wrote:
> > wrote:
>
>> On 2/13/2011 7:22 AM, KenK wrote:
>>> Anyone like this Sriracha Chinese(?) hot chile sauce? I heard about
>>> it somewhere recently, maybe during NPR news, and it received rave
>>> reviews. Supposed to be good with many foods. I just bought some
>>> yesterday and will likely give it a try on a bit of bean burrito
>>> tonight at supper.
>>>
>>> Your opinion? Maybe TOO hot? Wasn't expensive and a bottle will
>>> likely last me for years.
>>>
>>
>> I like it cause there is a sweet garlic taste under the fire and the
>> crystal clear bottle that shows off it's brilliant hue with the green
>> cap is visually appealing. The stuff is evidently Vietnamese in origin
>> although it's made in the US. Some people call it "cock sauce"
>> although I wouldn't do that in mixed company.
>>
>> The stuff used to be ridiculously cheap with the big bottle going for
>> less than $1.50. I bought my first bottle because it seemed like such
>> a good deal and was hooked from then on. I use mayo mixed with
>> Sriracha and a little sesame oil as a sauce for ahi.
>
>
> From some members here at rfc, I was convinced to buy a bottle. I
> applied it to a hamburger like ketchup. After one bite I threw it in the
> trash. NO WAY! In an instant I was pouring snot, sweat and tears!!!
>
> Good luck! I'd suggest starting miserly by putting a small puddle on the
> plate to dip from.
>
> Andy

That's hot sauce for you. People's reactions varies wildly. I guess you
should be more careful about what you take from here.

"KenK" > wrote in message
...
> Anyone like this Sriracha Chinese(?) hot chile sauce? I heard about it
> somewhere recently, maybe during NPR news, and it received rave reviews.
> Supposed to be good with many foods. I just bought some yesterday and will
> likely give it a try on a bit of bean burrito tonight at supper.
>
> Your opinion? Maybe TOO hot? Wasn't expensive and a bottle will likely
> last
> me for years.

It is Vietnamese style hot sauce. I like it. It has more flavor than
ordinary chili sauce. I love it with eggs. I add it as an ingredient to
meatloaf and meatballs. Hot is relevant. On an American scale it is
probably too hot but on an Asian scale it is very tame. You get used to the
heat pretty quick. It has less heat than your average Tabasco sauce.

Paul

On Feb 13, 2:31*pm, Andy > wrote:
> dsi1 > wrote:
> > On 2/13/2011 7:22 AM, KenK wrote:
> >> Anyone like this Sriracha Chinese(?) hot chile sauce? I heard about
> >> it somewhere recently, maybe during NPR news, and it received rave
> >> reviews. Supposed to be good with many foods. I just bought some
> >> yesterday and will likely give it a try on a bit of bean burrito
> >> tonight at supper.
>
> >> Your opinion? Maybe TOO hot? Wasn't expensive and a bottle will
> >> likely last me for years.
>
> > I like it cause there is a sweet garlic taste under the fire and the
> > crystal clear bottle that shows off it's brilliant hue with the green
> > cap is visually appealing. The stuff is evidently Vietnamese in origin
> > although it's made in the US. Some people call it "cock sauce"
> > although I wouldn't do that in mixed company.
>
> > The stuff used to be ridiculously cheap with the big bottle going for
> > less than $1.50. I bought my first bottle because it seemed like such
> > a good deal and was hooked from then on. I use mayo mixed with
> > Sriracha and a little sesame oil as a sauce for ahi.
>
> From some members here at rfc, I was convinced to buy a bottle. I
> applied it to a hamburger like ketchup. After one bite I threw it in the
> trash.

It's sour, sugary junk, and I've bought it exactly once.

> NO WAY! In an instant I was pouring snot, sweat and tears!!!

You're wussy. It's hardly hot.
>
> Good luck! I'd suggest starting miserly by putting a small puddle on the
> plate to dip from.

That's probably the crappy Bud Light talking.
>
> Andy

--Bryan

"Sqwertz" > wrote in message
...
> On Sun, 13 Feb 2011 17:50:44 -0800, Paul M. Cook wrote:
>
>> It is Vietnamese style hot sauce.
>
> Huy Fong Sriracha is manufactured in California by a Vietnamese born
> Chinese guy and is named after a town in Thailand.
>
> It is more of a Thai sauce than Vietnamese, but is really neither..
> In fact, Thai manufacturers have started to try and formulate their
> own srirachas to emulate the Californicated version.
>

It's Vietnamese style and tastes good. It, of course, does not pass the
gastirc purity test you apply to everything. Which makes it that much
better.

Paul

On 2/13/2011 4:37 PM, Sqwertz wrote:
> On Sun, 13 Feb 2011 09:17:50 -1000, dsi1 wrote:
>
>> I use mayo mixed with Sriracha
>> and a little sesame oil as a sauce for ahi.
>
> Sriracha mayo is good on most anything, including fingers. most of
> the spicy sushi sauce used to make rolls and sold as extra dipping
> sauce is simply mayo and Huy Fong sriracha. At least around here it
> is. We have very refined sushi tastes around here.
>
> -sw

The great thing about this mix is that you have control over the fire
from mild to just about right. The folks here will mix in little fish
eggs that pop when you bite into them but I don't care much for fish eggs.

"Sqwertz" > wrote in message
...
> On Sun, 13 Feb 2011 20:32:09 -0800, Paul M. Cook wrote:
>
>> "Sqwertz" > wrote in message
>> ...
>>> On Sun, 13 Feb 2011 17:50:44 -0800, Paul M. Cook wrote:
>>>
>>>> It is Vietnamese style hot sauce.
>>>
>>> Huy Fong Sriracha is manufactured in California by a Vietnamese born
>>> Chinese guy and is named after a town in Thailand.
>>>
>>> It is more of a Thai sauce than Vietnamese, but is really neither..
>>> In fact, Thai manufacturers have started to try and formulate their
>>> own srirachas to emulate the Californicated version.
>>>
>>
>> It's Vietnamese style and tastes good.
>
> It's not Vietnamese-style. But I will grant you that it tastes good.
>
> What other Vietnamese hot sauces are you comparing it to? Just the
> fact that is most prominent in Vietnamese restaurants here in the US
> does not make it "Vietnamese style". There is nothing comparable to
> it in Vietnam except for imported Siracha sauce from Thailand (and now
> Huy Fong). I know this from speaking to people who actually live
> and/or were born in Vietnam (and who cook). And even beside that I'd
> bet anything I know more about Vietnamese (and Thai) cooking than
> yourself.
>
> OTOH, Thai people say it's similar to their hot sauces/pastes, but
> it's a product/style all it's own. Just like Sambal Badjack would be
> for Indonesian cooking (for example). They have sauces of similar or
> same composition and consistency in Thailand, even called - get this -
> "Siracha", but the tastes are different because of the type of peppers
> used and the quantities of other ingredients (palm sugars, mostly).
>
> And like most Asian condiments, most of therm are made in small
> batches at home or by restaurants that each have their own
> "proprietary" nuances. When Vietnamese buy commercial hot sauce, it's
> usually from Thailand or California. They have no "style" of
> commercial hot sauce - it's on loan from Thailand.
>
>> It, of course, does not pass the
>> gastirc purity test you apply to everything. Which makes it that much
>> better.
>
> It's my most used and recommended hot sauce. I just used about 6"
> (2ts) on my avocado with lime juice and salt about 10 minutes ago.
>
> Hurry, you better ditch yours before someone should associate my
> tastes with yours.
>

It was made to be what it is. A good tasting chili sauce in the tradition
of the founder's country of origin. I also see it at almost every
Vietnamese restaurant I have ever eaten at. It is commonly served as a
dipping sauce for egg rolls wrapped in lettuce. If they love it, what more
do I need to know?

I am however impressed that you claim to speak for the majority of the Asian
people. I am sure they'd be flatered.

Paul

"Sqwertz" > wrote in message
...
> On Sun, 13 Feb 2011 21:36:53 -0800, Paul M. Cook wrote:
>
>> "Sqwertz" > wrote in message
>> ...
>>> On Sun, 13 Feb 2011 20:32:09 -0800, Paul M. Cook wrote:
>>>
>>>> It's Vietnamese style and tastes good.
>>>
>>> It's not Vietnamese-style. But I will grant you that it tastes good.
>>>
>>> What other Vietnamese hot sauces are you comparing it to? Just the
>>> fact that is most prominent in Vietnamese restaurants here in the US
>>> does not make it "Vietnamese style". There is nothing comparable to
>>> it in Vietnam except for imported Siracha sauce from Thailand (and now
>>> Huy Fong). I know this from speaking to people who actually live
>>> and/or were born in Vietnam (and who cook). And even beside that I'd
>>> bet anything I know more about Vietnamese (and Thai) cooking than
>>> yourself.
>>>
>>> OTOH, Thai people say it's similar to their hot sauces/pastes, but
>>> it's a product/style all it's own. Just like Sambal Badjack would be
>>> for Indonesian cooking (for example). They have sauces of similar or
>>> same composition and consistency in Thailand, even called - get this -
>>> "Siracha", but the tastes are different because of the type of peppers
>>> used and the quantities of other ingredients (palm sugars, mostly).
>>>
>>> And like most Asian condiments, most of therm are made in small
>>> batches at home or by restaurants that each have their own
>>> "proprietary" nuances. When Vietnamese buy commercial hot sauce, it's
>>> usually from Thailand or California. They have no "style" of
>>> commercial hot sauce - it's on loan from Thailand.
>>>
>>>> It, of course, does not pass the
>>>> gastirc purity test you apply to everything. Which makes it that much
>>>> better.
>>>
>>> It's my most used and recommended hot sauce. I just used about 6"
>>> (2ts) on my avocado with lime juice and salt about 10 minutes ago.
>>>
>>> Hurry, you better ditch yours before someone should associate my
>>> tastes with yours.
>>>
>>
>> It was made to be what it is. A good tasting chili sauce in the
>> tradition
>> of the founder's country of origin. I also see it at almost every
>> Vietnamese restaurant I have ever eaten at. It is commonly served as a
>> dipping sauce for egg rolls wrapped in lettuce. If they love it, what
>> more
>> do I need to know?
>
> Thank you for conceding gracefully, although reluctantly (It's NOT
> from the founders country of origin)
>
>> I am however impressed that you claim to speak for the majority of the
>> Asian
>> people. I am sure they'd be flatered.
>
> As I explained, I get my information from real people directly
> intimately involved with the subject at hand. That is how information
> and knowledge is obtained, transferred, and preserved. It's been
> happening for thousands of years and actually works quite well.
>
> I didn't just make it all up like you tried to do.
>

Yeah, the whole world give a rat's ass about Sriracha sauce. What next?
Heinz 57?

Paul

On 2/13/2011 7:37 PM, Sqwertz wrote:
> On Sun, 13 Feb 2011 19:11:37 -1000, dsi1 wrote:
>
>> The great thing about this mix is that you have control over the fire
>> from mild to just about right. The folks here will mix in little fish
>> eggs that pop when you bite into them but I don't care much for fish eggs.
>
> I've never seen the orange eggs mixed in with the mayo, but they're
> popular rolled into and topped onto other sushi. Flying fish roe,
> IIRC. Pretty cheap at the Korean grocers but not usually a very high
> quality or tasty roe, most of it. Looks "pretty" though.

Cubed ahi in a sauce of Sriracha, mayo, sesame oil and fish eggs is a
popular topping for nori-wrapped nigiri here. I guess this means we have
refined tastes too. :-)

>
> The orange eggs would seem kind redundant with the orange sriracha
> mayo<shrug>
>
> -sw

The orange eggs are put into the mix because they pop when you bite into
them.

On 13 Feb 2011 17:22:18 GMT, KenK > wrote:

> Your opinion?

Another much ado about nothing item. Ho Hum at best.

--

Today's mighty oak is just yesterday's nut that held its ground.

In article >,
sf > wrote:

> On 13 Feb 2011 17:22:18 GMT, KenK > wrote:
>
> > Your opinion?
>
> Another much ado about nothing item. Ho Hum at best.

Life would not be as good for my daughter and I without Sriracha sauce.
It fills a certain hot sauce niche. For my wife and sons, it just
clutters up the fridge.

--
Dan Abel
Petaluma, California USA

On Feb 14, 7:57*am, Dan Abel > wrote:

> Life would not be as good for my daughter and I without Sriracha sauce. *
> It fills a certain hot sauce niche. *For my wife and sons, it just
> clutters up the fridge.
>

I agree there are many hot sauce niches. We have Marie Sharp's (thanks
to Will Borgeson RIP), Mexi-Pep and Indi-Pep, Crystal (for wings), and
Red Rooster (flavor without heat), as well as the Huy Fong Sriracha
and Sambal Oelek. Also chili oil and hot sesame oil.

In article >,
"Paul M. Cook" > wrote:

> "Sqwertz" > wrote in message
> ...
> > On Sun, 13 Feb 2011 21:36:53 -0800, Paul M. Cook wrote:

[snipped a bunch of attributions]

> >>>> It's Vietnamese style and tastes good.
> >>>
> >>> It's not Vietnamese-style. But I will grant you that it tastes good.
> >>>
> >>> What other Vietnamese hot sauces are you comparing it to? Just the
> >>> fact that is most prominent in Vietnamese restaurants here in the US
> >>> does not make it "Vietnamese style".

> >>> OTOH, Thai people say it's similar to their hot sauces/pastes, but
> >>> it's a product/style all it's own.

> >>>> It, of course, does not pass the
> >>>> gastirc purity test you apply to everything. Which makes it that much
> >>>> better.
> >>>
> >>> It's my most used and recommended hot sauce. I just used about 6"
> >>> (2ts) on my avocado with lime juice and salt about 10 minutes ago.

> >> It was made to be what it is. A good tasting chili sauce in the
> >> tradition
> >> of the founder's country of origin. I also see it at almost every
> >> Vietnamese restaurant I have ever eaten at. It is commonly served as a
> >> dipping sauce for egg rolls wrapped in lettuce. If they love it, what
> >> more
> >> do I need to know?
> >
> > Thank you for conceding gracefully, although reluctantly (It's NOT
> > from the founders country of origin)
> >
> >> I am however impressed that you claim to speak for the majority of the
> >> Asian
> >> people. I am sure they'd be flatered.
> >
> > As I explained, I get my information from real people directly
> > intimately involved with the subject at hand. That is how information
> > and knowledge is obtained, transferred, and preserved. It's been
> > happening for thousands of years and actually works quite well.
> >
> > I didn't just make it all up like you tried to do.
>
> Yeah, the whole world give a rat's ass about Sriracha sauce. What next?
> Heinz 57?

Steve is kind of anal about stuff like this. I like that, because I am
also. This is a food group, and we discuss these picky little points.
Just because all the Vietnamese restaurants in some area, like
California, have Sriracha on the table, doesn't mean it is a Vietnamese
sauce. Many Chinese restaurants in the US have chop suey, fortune
cookies and a whole lot of other US food. I understand you won't find
those in China. That's good to know. Even within the US, Chinese food
isn't consistent. I kept reading about "lo mein" on this group. What
the heck was that? I found out it was just a different name for chow
mein, used in parts of the US I've never been to.

Well, now I've got myself curious:

http://chinesefood.about.com/od/chin...inchowmein.htm

OK, chow mein noodles are fried, lo mein aren't. I didn't know that.
In my youth, chow mein noodles were very crispy, stale and came in cans.
Here in California, although chow mein noodles are fried, they are still
soft.

--
Dan Abel
Petaluma, California USA

"Dan Abel" > wrote in message
...
> In article >,
> "Paul M. Cook" > wrote:
>
>> "Sqwertz" > wrote in message
>> ...
>> > On Sun, 13 Feb 2011 21:36:53 -0800, Paul M. Cook wrote:
>
> [snipped a bunch of attributions]
>
>> >>>> It's Vietnamese style and tastes good.
>> >>>
>> >>> It's not Vietnamese-style. But I will grant you that it tastes good.
>> >>>
>> >>> What other Vietnamese hot sauces are you comparing it to? Just the
>> >>> fact that is most prominent in Vietnamese restaurants here in the US
>> >>> does not make it "Vietnamese style".
>
>> >>> OTOH, Thai people say it's similar to their hot sauces/pastes, but
>> >>> it's a product/style all it's own.
>
>> >>>> It, of course, does not pass the
>> >>>> gastirc purity test you apply to everything. Which makes it that
>> >>>> much
>> >>>> better.
>> >>>
>> >>> It's my most used and recommended hot sauce. I just used about 6"
>> >>> (2ts) on my avocado with lime juice and salt about 10 minutes ago.
>
>> >> It was made to be what it is. A good tasting chili sauce in the
>> >> tradition
>> >> of the founder's country of origin. I also see it at almost every
>> >> Vietnamese restaurant I have ever eaten at. It is commonly served as
>> >> a
>> >> dipping sauce for egg rolls wrapped in lettuce. If they love it, what
>> >> more
>> >> do I need to know?
>> >
>> > Thank you for conceding gracefully, although reluctantly (It's NOT
>> > from the founders country of origin)
>> >
>> >> I am however impressed that you claim to speak for the majority of the
>> >> Asian
>> >> people. I am sure they'd be flatered.
>> >
>> > As I explained, I get my information from real people directly
>> > intimately involved with the subject at hand. That is how information
>> > and knowledge is obtained, transferred, and preserved. It's been
>> > happening for thousands of years and actually works quite well.
>> >
>> > I didn't just make it all up like you tried to do.
>>
>> Yeah, the whole world give a rat's ass about Sriracha sauce. What next?
>> Heinz 57?
>
> Steve is kind of anal about stuff like this. I like that, because I am
> also. This is a food group, and we discuss these picky little points.
> Just because all the Vietnamese restaurants in some area, like
> California, have Sriracha on the table, doesn't mean it is a Vietnamese
> sauce.

It sure does mean they like it and they are some seriously demanding diner
outers, let me tell ya. When I was working for a large oil company in Los
Angeles we'd often go to Little Vietnam for lunch with the Vietnamese
co-workers. They demanded food like mama made and were quite picky about
quality and presentation. And they put Sriracha on everything including
soup. They'd take a spoonful of soup and squirt sauce on it before eating
it. I know some of the dishes were stir fried and tossed in it. Same stuff
you buy in the store. Trust me, they ate the stuff by the quart, it was just
like what they'd want if they were in the Old Country.

Anyway, I said Vietnamese "style" not "absolutely 100% pure unadulterated
genuflect in front of the bottle Ho Chi Minh certified chili sauce. The
"real" stuff would probably blow your eyeballs out.

Paul

On 2011-02-14, Dan Abel > wrote:

> OK, chow mein noodles are fried, lo mein aren't. I didn't know that.
> In my youth, chow mein noodles were very crispy, stale and came in cans.
> Here in California, although chow mein noodles are fried, they are still
> soft.

You'll go blind or die of old age arguing this one, Dan.

In Chinese, "mein" means noodles. On that, most everyone will agree.
From there it's a crap shoot bordering on an almost religious war.
When I was a kid, all chow mein was as you first describe. The stir
fried part was all veggies, mostly bean sprouts, and were heaped on a
bed of crispy fried noodles. Every Chinese resto I ate at from South
to North CA did this and as late as 1969, the last time I came home on
leave to Sacto.

Fast forward 10 yrs.

I couldn't find a single resto in SFBA that knew what the Hell I was
talking about. If it was chow mein or any other kind of mein, it was
those soft noodles, what are called pan-fried noodles, all mixed
together with a few veggies and stir fried together, a version I'd
never heard of. Even Frank Fat's, the last place I had crispy noodles,
claimed to never have heard of such a thing as crispy noodles. I've
argued this for years and have never found another person, beside
yourself, here and now, that will even acknowledge such a thing as
"crispy noodles" in chow mein. This despite those "canned" "stale"
noodles still being available for purchase in most supermkts.

The only Chinese resto I've found this crispy version still sold is a
place way down in Visalia. They ask before serving which version you
would prefer. Even then, the veggie stir-fry is on top of a bed of
soft noodles.

My theory is, resto owners discovered that bean sprouts were becoming
too pricey, so they jes started subbing the soft noodles right in the
stir-fry. Cheap and filling. Big profit margin. Like putting rice
in burritos. Resto chow meins now are mostly crap, a few wimpy
veggies floating around in a sea of greasy limp noodles. If I want
the other style, I hafta make it myself, which I gladly do, still
dearly loving stir-fried bean sprouts on top of crispy crunchy
noodles.

I argued this in ba.food, years ago, spawning one of the longest
running threads, ever. Not a single person agreed with me. Have fun
with this one, Dan. I'm outta here!

nb

"notbob" > wrote in message
...
> On 2011-02-14, Dan Abel > wrote:
>
>> OK, chow mein noodles are fried, lo mein aren't. I didn't know that.
>> In my youth, chow mein noodles were very crispy, stale and came in cans.
>> Here in California, although chow mein noodles are fried, they are still
>> soft.
>
> You'll go blind or die of old age arguing this one, Dan.
>
> In Chinese, "mein" means noodles. On that, most everyone will agree.
> From there it's a crap shoot bordering on an almost religious war.
> When I was a kid, all chow mein was as you first describe. The stir
> fried part was all veggies, mostly bean sprouts, and were heaped on a
> bed of crispy fried noodles. Every Chinese resto I ate at from South
> to North CA did this and as late as 1969, the last time I came home on
> leave to Sacto.
>
> Fast forward 10 yrs.
>
> I couldn't find a single resto in SFBA that knew what the Hell I was
> talking about. If it was chow mein or any other kind of mein, it was
> those soft noodles, what are called pan-fried noodles, all mixed
> together with a few veggies and stir fried together, a version I'd
> never heard of. Even Frank Fat's, the last place I had crispy noodles,
> claimed to never have heard of such a thing as crispy noodles. I've
> argued this for years and have never found another person, beside
> yourself, here and now, that will even acknowledge such a thing as
> "crispy noodles" in chow mein. This despite those "canned" "stale"
> noodles still being available for purchase in most supermkts.
>
> The only Chinese resto I've found this crispy version still sold is a
> place way down in Visalia. They ask before serving which version you
> would prefer. Even then, the veggie stir-fry is on top of a bed of
> soft noodles.
>
> My theory is, resto owners discovered that bean sprouts were becoming
> too pricey, so they jes started subbing the soft noodles right in the
> stir-fry. Cheap and filling. Big profit margin. Like putting rice
> in burritos. Resto chow meins now are mostly crap, a few wimpy
> veggies floating around in a sea of greasy limp noodles. If I want
> the other style, I hafta make it myself, which I gladly do, still
> dearly loving stir-fried bean sprouts on top of crispy crunchy
> noodles.
>
> I argued this in ba.food, years ago, spawning one of the longest
> running threads, ever. Not a single person agreed with me. Have fun
> with this one, Dan. I'm outta here!


Huh, weird. There is a Chinese place near me, been there forever, called
Dragon Gate. They serve the old style "chow mein" which I have never
ordered but my fellow diners have. It's crispy fried noodles with a sauce
and a lot of vegetables and mung bean sprouts. Looks rather bland to me.

Paul

On Feb 14, 9:26*am, "Paul M. Cook" > wrote:
> "notbob" > wrote in message
>
> ...
>
>
>
> > On 2011-02-14, Dan Abel > wrote:
>
> >> OK, chow mein noodles are fried, lo mein aren't. *I didn't know that..
> >> In my youth, chow mein noodles were very crispy, stale and came in cans.
> >> Here in California, although chow mein noodles are fried, they are still
> >> soft.
>
> > You'll go blind or die of old age arguing this one, Dan.
>
> > In Chinese, "mein" means noodles. *On that, most everyone will agree.
> > From there it's a crap shoot bordering on an almost religious war.
> > When I was a kid, all chow mein was as you first describe. *The stir
> > fried part was all veggies, mostly bean sprouts, and were heaped on a
> > bed of crispy fried noodles. *Every Chinese resto I ate at from South
> > to North CA did this and as late as 1969, the last time I came home on
> > leave to Sacto.
>
> > Fast forward 10 yrs.
>
> > I couldn't find a single resto in SFBA that knew what the Hell I was
> > talking about. *If it was chow mein or any other kind of mein, it was
> > those soft noodles, what are called pan-fried noodles, all mixed
> > together with a few veggies and stir fried together, a version I'd
> > never heard of. *Even Frank Fat's, the last place I had crispy noodles,
> > claimed to never have heard of such a thing as crispy noodles. *I've
> > argued this for years and have never found another person, beside
> > yourself, here and now, that will even acknowledge such a thing as
> > "crispy noodles" in chow mein. *This despite those "canned" "stale"
> > noodles still being available for purchase in most supermkts.
>
> > The only Chinese resto I've found this crispy version still sold is a
> > place way down in Visalia. *They ask before serving which version you
> > would prefer. *Even then, the veggie stir-fry is on top of a bed of
> > soft noodles.
>
> > My theory is, resto owners discovered that bean sprouts were becoming
> > too pricey, so they jes started subbing the soft noodles right in the
> > stir-fry. *Cheap and filling. *Big profit margin. *Like putting rice
> > in burritos. *Resto chow meins now are mostly crap, a few wimpy
> > veggies floating around in a sea of greasy limp noodles. *If I want
> > the other style, I hafta make it myself, which I gladly do, still
> > dearly loving stir-fried bean sprouts on top of crispy crunchy
> > noodles.
>
> > I argued this in ba.food, years ago, spawning one of the longest
> > running threads, ever. *Not a single person agreed with me. *Have fun
> > with this one, Dan. *I'm outta here! *
>
> Huh, weird. *There is a Chinese place near me, been there forever, called
> Dragon Gate. *They serve the old style "chow mein" which I have never
> ordered but my fellow diners have. *It's crispy fried noodles with a sauce
> and a lot of vegetables and mung bean sprouts. *Looks rather bland to me.
>

Old-time Chinese restaurants in America were owned and run by
Cantonese, and Cantonese cooking relies on ingredient freshness and
quality more than spices.

On Mon, 14 Feb 2011 07:57:26 -0800, Dan Abel > wrote:

> In article >,
> sf > wrote:
>
> > On 13 Feb 2011 17:22:18 GMT, KenK > wrote:
> >
> > > Your opinion?
> >
> > Another much ado about nothing item. Ho Hum at best.
>
> Life would not be as good for my daughter and I without Sriracha sauce.
> It fills a certain hot sauce niche. For my wife and sons, it just
> clutters up the fridge.

I think I remember that your wife doesn't like heat. I do, but
sriracha isn't one of them... I don't think it's too hot, I think it's
too bland.

--

Today's mighty oak is just yesterday's nut that held its ground.

In article >,
notbob > wrote:

> On 2011-02-14, Dan Abel > wrote:
>
> > OK, chow mein noodles are fried, lo mein aren't. I didn't know that.
> > In my youth, chow mein noodles were very crispy, stale and came in cans.
> > Here in California, although chow mein noodles are fried, they are still
> > soft.
>
> You'll go blind or die of old age arguing this one, Dan.
>
> In Chinese, "mein" means noodles. On that, most everyone will agree.
> From there it's a crap shoot bordering on an almost religious war.
> When I was a kid, all chow mein was as you first describe.
> I argued this in ba.food, years ago, spawning one of the longest
> running threads, ever. Not a single person agreed with me. Have fun
> with this one, Dan. I'm outta here!

Thanks for the info! I figured it was because I grew up in Podunk,
Washington. Stale, crisp noodles with bland stuff on top. There were a
few "Chinese" restaurants, but most around there were
"Chinese/American". Part of your party could get bland Chinese food,
some tasting like it was off the steam table, and the rest could get
freshly cooked, tasty burgers or sandwiches, with fries. I moved to
Seattle for college, and the quality of the Chinese food improved
immensely.

--
Dan Abel
Petaluma, California USA

On Feb 14, 12:54*pm, sf > wrote:
> On Mon, 14 Feb 2011 07:57:26 -0800, Dan Abel > wrote:
> > In article >,
> > *sf > wrote:
>
> > > On 13 Feb 2011 17:22:18 GMT, KenK > wrote:
>
> > > > Your opinion?
>
> > > Another much ado about nothing item. *Ho Hum at best.
>
> > Life would not be as good for my daughter and I without Sriracha sauce. *
> > It fills a certain hot sauce niche. *For my wife and sons, it just
> > clutters up the fridge.
>
> I think I remember that your wife doesn't like heat. *I do, but
> sriracha isn't one of them... I don't think it's too hot, I think it's
> too bland.
>
It's got enough sugar to sweeten a pound of cranberries, and enough
vinegar to wash every window in my house. Ick.

--Bryan

On 2/13/2011 10:56 PM, Andy wrote:
> > wrote:
>
>>> From some members here at rfc, I was convinced to buy a bottle. I
>>> applied it to a hamburger like ketchup. After one bite I threw it in the
>>> trash. NO WAY! In an instant I was pouring snot, sweat and tears!!!
>>>
>>> Good luck! I'd suggest starting miserly by putting a small puddle on the
>>> plate to dip from.
>>>
>>> Andy
>>
>> That's hot sauce for you. People's reactions varies wildly. I guess you
>> should be more careful about what you take from here.
>
>
> True! And hence my semi-informative reply.
>
> Andy

I'm a bit of a nut about hot sauces - mostly they're variations of the
same thing. It's great to find something different and I suppose that's
the secret of Sriracha's success.

On 2/14/2011 10:08 AM, Andy wrote:
> > wrote:
>
>> On 2/13/2011 10:56 PM, Andy wrote:
>>> > wrote:
>>>
>>>>> From some members here at rfc, I was convinced to buy a bottle.
>>>>> I
>>>>> applied it to a hamburger like ketchup. After one bite I threw it
>>>>> in the trash. NO WAY! In an instant I was pouring snot, sweat and
>>>>> tears!!!
>>>>>
>>>>> Good luck! I'd suggest starting miserly by putting a small puddle
>>>>> on the plate to dip from.
>>>>>
>>>>> Andy
>>>>
>>>> That's hot sauce for you. People's reactions varies wildly. I guess
>>>> you should be more careful about what you take from here.
>>>
>>>
>>> True! And hence my semi-informative reply.
>>>
>>> Andy
>>
>> I'm a bit of a nut about hot sauces - mostly they're variations of the
>> same thing. It's great to find something different and I suppose
>> that's the secret of Sriracha's success.
>
>
> So, you're familiar with http://www.hothothot.com ?
>
> My older brother once tried to spicy hot electrocute me with a jar of
> pickled habaneros, as a gift.

Fun brother! Mostly, I'll just pick anything interesting off the shelf
and have not bought any off a website.

I just got some Japanese yuzu hot sauce and it's fair. The only reason I
bought it was there was a splashy star on the label that said "hot!" As
it goes, it ain't. I like Pico Pica Real Mexican Hot Sauce a lot. It's
medium spicy but it's got a lot of garlic and cumin in it - tasty!

>
> Andy