What's the difference between chili paste and garlic chili paste --
aside from the garlic? They look the same in the container. Can I
sub garlic chili paste for chili paste in tiki masala without a big
boo-boo?
Janet US

On Friday, 5 April 2013 04:49:28 UTC+10, Janet Bostwick wrote:
> What's the difference between chili paste and garlic chili paste --
> aside from the garlic? They look the same in the container. Can I
> sub garlic chili paste for chili paste in tiki masala without a big
> boo-boo?

The short answer: yes.

The longer answer: Not really enough information, since there are quite a few similar-looking pairs of chili paste and garlic chili paste. For dishes with (enough) garlic, the ones that are similar except for the garlic work fine as substitutes (I do this with Vietnamese chili pastes). Some Chinese chili/garlic-chili pairs can look superficially similar, but be quite different, and won't be good substitutes (for a fussy "good" - for an unfussy "good", probably good enough). Same for Indian chilli paste. But for Chinese and Indian, chilli pastes come in multiple varieties, and can vary a lot in flavour, so a recipe that just specifies "chilli paste" isn't precise enough - chilli paste can be a poor substitute for a different chilli paste. Even more so if substituting Vietnamese/Indonesian chili paste for Chinese or Indian, or similar.

On Thu, 04 Apr 2013 12:49:28 -0600, Janet Bostwick
> wrote:

> What's the difference between chili paste and garlic chili paste --
> aside from the garlic? They look the same in the container. Can I
> sub garlic chili paste for chili paste in tiki masala without a big
> boo-boo?
> Janet US

Is the chili paste you're talking about as thick as tomato paste? Not
sure what tiki masala is, but the Tikka Masala recipes I looked at
didn't call for chili paste or garlic... so I suppose the question
would be "do you want garlic in it".

--
Food is an important part of a balanced diet.

On Thu, 4 Apr 2013 13:45:17 -0700 (PDT), Timo >
wrote:

>On Friday, 5 April 2013 04:49:28 UTC+10, Janet Bostwick wrote:
>> What's the difference between chili paste and garlic chili paste --
>> aside from the garlic? They look the same in the container. Can I
>> sub garlic chili paste for chili paste in tiki masala without a big
>> boo-boo?
>
>The short answer: yes.
>
>The longer answer: Not really enough information, since there are quite a few similar-looking pairs of chili paste and garlic chili paste. For dishes with (enough) garlic, the ones that are similar except for the garlic work fine as substitutes (I do this with Vietnamese chili pastes). Some Chinese chili/garlic-chili pairs can look superficially similar, but be quite different, and won't be good substitutes (for a fussy "good" - for an unfussy "good", probably good enough). Same for Indian chilli paste. But for Chinese and Indian, chilli pastes come in multiple varieties, and can vary a lot in flavour, so a recipe that just specifies "chilli paste" isn't precise enough - chilli paste can be a poor substitute for a different chilli paste. Even more so if substituting Vietnamese/Indonesian chili paste for Chinese or Indian, or similar.

O.k., got it. My city is just beginning to put supplies for Indian,
Thai foods on the shelf. Actually, not a wide variety of Chinese and
Japanese either. I found Mae Ploy Red Curry Paste at the restaurant
supply store ( they had yellow and green as well). The rest of the
selection was a smattering of Japanese and Chinese this and that. I've
only been through Whole Foods twice and I don't recall them having
much of a selection either. I'll sub for now and keep looking. This
is the recipe.
http://tinyurl.com/c2e7fmf

thanks again
Janet US

On Thu, 04 Apr 2013 15:18:50 -0600, Janet Bostwick
> wrote:

> This is the recipe.
> http://tinyurl.com/c2e7fmf

Thanks! I downloaded the cookbook. Didn't realize Costco had
anything that fancy.

--
Food is an important part of a balanced diet.

On Friday, 5 April 2013 07:18:50 UTC+10, Janet Bostwick wrote:
>
> O.k., got it. My city is just beginning to put supplies for Indian,
> Thai foods on the shelf. Actually, not a wide variety of Chinese and
> Japanese either. I found Mae Ploy Red Curry Paste at the restaurant
> supply store ( they had yellow and green as well). The rest of the
> selection was a smattering of Japanese and Chinese this and that. I've
> only been through Whole Foods twice and I don't recall them having
> much of a selection either. I'll sub for now and keep looking. This
> is the recipe.
> http://tinyurl.com/c2e7fmf

The recipe probably means the kind of paste made specifically for this dish.. It's popular enough so that there are multiple brands of "Chicken Tikka Masala Paste" out there. Patak's is supposed to be good. Maybe not on shelves near you. I'd call it a curry paste, not a chili paste.

Mae Ploy won't be a good subsitute. Best substitute might be some other Indian red curry paste.

On Apr 4, 11:49*am, Janet Bostwick > wrote:
> What's the difference between chili paste and garlic chili paste --
> aside from the garlic? *They look the same in the container. *Can I
> sub garlic chili paste for chili paste in tiki masala without a big
> boo-boo?
> Janet US

I got tired of all the different kinds.

Now I use Sambal for anything I want to use chili paste in.

On Apr 4, 3:17*pm, ImStillMags > wrote:
> On Apr 4, 11:49*am, Janet Bostwick > wrote:
>
> > What's the difference between chili paste and garlic chili paste --
> > aside from the garlic? *They look the same in the container. *Can I
> > sub garlic chili paste for chili paste in tiki masala without a big
> > boo-boo?
> > Janet US
>
> I got tired of all the different kinds.
>
> Now I use Sambal for anything I want to use chili paste in.

This is what it looks like

http://www.hotsauce.com/v/vspfiles/photos/1110SB-2T.jpg

On Thu, 04 Apr 2013 14:40:29 -0700, sf > wrote:

>On Thu, 04 Apr 2013 15:18:50 -0600, Janet Bostwick
> wrote:
>
>> This is the recipe.
>> http://tinyurl.com/c2e7fmf
>
>Thanks! I downloaded the cookbook. Didn't realize Costco had
>anything that fancy.

Three things to do with chicken breasts all on one page! That works
for me.
Janet US

On Thu, 04 Apr 2013 14:10:26 -0700, sf > wrote:

>On Thu, 04 Apr 2013 12:49:28 -0600, Janet Bostwick
> wrote:
>
>> What's the difference between chili paste and garlic chili paste --
>> aside from the garlic? They look the same in the container. Can I
>> sub garlic chili paste for chili paste in tiki masala without a big
>> boo-boo?
>> Janet US
>
>Is the chili paste you're talking about as thick as tomato paste? Not
>sure what tiki masala is, but the Tikka Masala recipes I looked at
>didn't call for chili paste or garlic... so I suppose the question
>would be "do you want garlic in it".
That's the problem. I don't know what is wanted. The stuff I have
already, the garlic chili sauce is what you see in the international
aisle, all red with, thick but juicy with seeds vi sable. The garlic
'paste' at Cash and Carry looks similar. Not as thick as tomato
paste, which is what I was expecting.
Janet US

On Thu, 04 Apr 2013 14:10:26 -0700, sf > wrote:

>On Thu, 04 Apr 2013 12:49:28 -0600, Janet Bostwick
> wrote:
>
>> What's the difference between chili paste and garlic chili paste --
>> aside from the garlic? They look the same in the container. Can I
>> sub garlic chili paste for chili paste in tiki masala without a big
>> boo-boo?
>> Janet US
>
>Is the chili paste you're talking about as thick as tomato paste? Not
>sure what tiki masala is, but the Tikka Masala recipes I looked at
>didn't call for chili paste or garlic... so I suppose the question
>would be "do you want garlic in it".
sorry, my brain wasn't on spelling and spell checker isn't going to
get that one.
Janet US

On Thu, 4 Apr 2013 15:20:13 -0700 (PDT), ImStillMags
> wrote:

>On Apr 4, 3:17*pm, ImStillMags > wrote:
>> On Apr 4, 11:49*am, Janet Bostwick > wrote:
>>
>> > What's the difference between chili paste and garlic chili paste --
>> > aside from the garlic? *They look the same in the container. *Can I
>> > sub garlic chili paste for chili paste in tiki masala without a big
>> > boo-boo?
>> > Janet US
>>
>> I got tired of all the different kinds.
>>
>> Now I use Sambal for anything I want to use chili paste in.
>
>This is what it looks like
>
>http://www.hotsauce.com/v/vspfiles/photos/1110SB-2T.jpg

That is exactly what was available at Cash and Carry today.
Thanks
Janet US

On Thu, 04 Apr 2013 16:54:11 -0600, Janet Bostwick
> wrote:

> On Thu, 04 Apr 2013 14:10:26 -0700, sf > wrote:
>
> >On Thu, 04 Apr 2013 12:49:28 -0600, Janet Bostwick
> > wrote:
> >
> >> What's the difference between chili paste and garlic chili paste --
> >> aside from the garlic? They look the same in the container. Can I
> >> sub garlic chili paste for chili paste in tiki masala without a big
> >> boo-boo?
> >> Janet US
> >
> >Is the chili paste you're talking about as thick as tomato paste? Not
> >sure what tiki masala is, but the Tikka Masala recipes I looked at
> >didn't call for chili paste or garlic... so I suppose the question
> >would be "do you want garlic in it".
> That's the problem. I don't know what is wanted. The stuff I have
> already, the garlic chili sauce is what you see in the international
> aisle, all red with, thick but juicy with seeds vi sable. The garlic
> 'paste' at Cash and Carry looks similar. Not as thick as tomato
> paste, which is what I was expecting.

I think I ate Tikka Masala once and don't remember it having
discernable heat, if that helps any.

I looked at several recipes and all were slightly different, none
called for garlic but a couple of them called for cayenne and the rest
for (unnamed) chilli powder. My conclusion is: if you want heat, you
can add it and you can probably use whatever you want as long as it
just adds heat and not flavor. I would not go with Sambal or an Asian
chili paste though.



--
Food is an important part of a balanced diet.

On Thu, 4 Apr 2013 18:56:19 -0500, Sqwertz >
wrote:

>On Thu, 04 Apr 2013 12:49:28 -0600, Janet Bostwick wrote:
>
>> What's the difference between chili paste and garlic chili paste --
>> aside from the garlic? They look the same in the container. Can I
>> sub garlic chili paste for chili paste in tiki masala without a big
>> boo-boo?
>> Janet US
>
>From somebody who has bought at least 50 different kinds of chilli
>sauces and pastes over the years, there is not difference in the
>terminology - each manufacturer uses whichever one their translator
>tells them to.. but they vary drastically different in taste,
>texture, and consistency depending on country and origin and subtype.
>The country with the most significantly different varieties is
>probably Indonesia. The Indian versions are pretty simple stuff -
>comparatively. Rather than buying something just for one recipe I
>would just mash red jalapeno or ripe serrano and garlic together and
>use that.
>
>-sw

I have the chili garlic sauce in by fridge always. I'll put the dish
together and judge from there. Thanks
Janet US

On Thu, 04 Apr 2013 18:14:09 -0600, Janet Bostwick
> wrote:

> I have the chili garlic sauce in by fridge always.

There's a world of difference between a chili sauce and a chili paste,
beginning with the consistency.

--
Food is an important part of a balanced diet.

On Thu, 04 Apr 2013 19:54:15 -0700, sf > wrote:

>On Thu, 04 Apr 2013 18:14:09 -0600, Janet Bostwick
> wrote:
>
>> I have the chili garlic sauce in by fridge always.
>
>There's a world of difference between a chili sauce and a chili paste,
>beginning with the consistency.

see example from ImstillMags
http://www.hotsauce.com/v/vspfiles/photos/1110SB-2T.jpg

read the label -- chili paste

this is what I have in the fridge
http://www.huyfong.com/no_frames/garlic.htm

the contents are the same consistency

if you go to www.huyfong.com, they differentiate between the two by
saying chilis only, no garlic. They make both.

I'm not talking about Heinz Chili Sauce (a catsup-type product)

So far I have no actual paste (block of seasoning) available in my
city.
Janet US

On Friday, 5 April 2013 08:56:49 UTC+10, Janet Bostwick wrote:
> On Thu, 4 Apr 2013 15:20:13 -0700 (PDT), ImStillMags wrote:
>
> >http://www.hotsauce.com/v/vspfiles/photos/1110SB-2T.jpg
>
> That is exactly what was available at Cash and Carry today.

For these kinds of pastes/sauces, the garlic and non-garlic are interchangeable, assuming the garlic isn't an issue.

I don't think either is what the CTM recipe wants. But either might give a tasty result; just wouldn't be a "real" CTM.

"Sambal oelek" is the usual Indonesian (and Dutch) name. The Vietnamese version has a different name but is essentially the same thing.

On Thu, 4 Apr 2013 22:47:08 -0700 (PDT), Timo >
wrote:

>On Friday, 5 April 2013 08:56:49 UTC+10, Janet Bostwick wrote:
>> On Thu, 4 Apr 2013 15:20:13 -0700 (PDT), ImStillMags wrote:
>>
>> >http://www.hotsauce.com/v/vspfiles/photos/1110SB-2T.jpg
>>
>> That is exactly what was available at Cash and Carry today.
>
>For these kinds of pastes/sauces, the garlic and non-garlic are interchangeable, assuming the garlic isn't an issue.
>
>I don't think either is what the CTM recipe wants. But either might give a tasty result; just wouldn't be a "real" CTM.
>
>"Sambal oelek" is the usual Indonesian (and Dutch) name. The Vietnamese version has a different name but is essentially the same thing.

thank you for the info, I appreciate it.
Janet US

On Thu, 04 Apr 2013 23:08:20 -0600, Janet Bostwick
> wrote:

> On Thu, 04 Apr 2013 19:54:15 -0700, sf > wrote:
>
> >On Thu, 04 Apr 2013 18:14:09 -0600, Janet Bostwick
> > wrote:
> >
> >> I have the chili garlic sauce in by fridge always.
> >
> >There's a world of difference between a chili sauce and a chili paste,
> >beginning with the consistency.
>
> see example from ImstillMags
> http://www.hotsauce.com/v/vspfiles/photos/1110SB-2T.jpg
>
> read the label -- chili paste

I know exactly what that is and I don't care what it says on the
label, it's not a *paste*.
>
> this is what I have in the fridge
> http://www.huyfong.com/no_frames/garlic.htm

Same ole, same ole. Not what I think of when I think "paste".
>
> the contents are the same consistency
>
> if you go to www.huyfong.com, they differentiate between the two by
> saying chilis only, no garlic. They make both.
>
> I'm not talking about Heinz Chili Sauce (a catsup-type product)
>
What I'm talking about is thicker, like a can of tomato paste. I'm
looking for it, but can't find what I used to buy.

> So far I have no actual paste (block of seasoning) available in my
> city.

Not as hard as a block. Think about the consistency of tomato paste.
That's what I used to be able to buy. The flavor was absolutely
fantastic, and not anything like Sambal/Sriracha... so much better,
lots of heat but complex and well rounded. Sriracha/Sambal is a
complete disappointment and a weak representation of what I am trying
to find.

--
Food is an important part of a balanced diet.

On 4/5/2013 3:48 AM, sf wrote:
> Not as hard as a block. Think about the consistency of tomato paste.
> That's what I used to be able to buy. The flavor was absolutely
> fantastic, and not anything like Sambal/Sriracha... so much better,
> lots of heat but complex and well rounded. Sriracha/Sambal is a
> complete disappointment and a weak representation of what I am trying
> to find.
>

I was at a curry house once and there was a bottle of dark reddish brown
paste marked "hot! hot!" on the counter. It was pretty hot and it had a
dry, smokey, heat that built up slowly. I thought it was great!

The woman at the counter said that the cook made it but he wasn't around
when I asked about it. It was thick and sludgy with a large amount of
cumin and probably some sesame oil. I'll probably never have that again.
Too bad.

On Fri, 5 Apr 2013 22:04:29 +0000 (UTC), Feranija
> wrote:

> On 2013-04-05, sf > wrote:
>
> > Not as hard as a block. Think about the consistency of tomato paste.
> > That's what I used to be able to buy. The flavor was absolutely
> > fantastic, and not anything like Sambal/Sriracha... so much better,
> > lots of heat but complex and well rounded. Sriracha/Sambal is a
> > complete disappointment and a weak representation of what I am trying
> > to find.
>
> Is it as smooth as a tomato paste, or you are describing its
> overall consistency only ?

What I used to buy was as smooth as tomato paste, but I haven't even
found something chunky that wasn't saucy. Anyone who calls Sambal or
Sriracha "paste" seriously has no clue about what a paste is.
>
> If it's not about smoothness, it may be my favorite chili paste. I used
> to buy a commercially prepared product, but I have no idea how it is
> called because everything on its label is written in Chinese scripture.
>
> I quit buying it because I suspect it contains monosodium glutamate.
> Than I obtained a recipe from a Chinese woman who used to work with me,
> and a home made version is as good as a store bought product, if not
> better, and I know what I put inside.
>
> It is an oily paste, and besides other ingredients or spices, it
> consists mainly of chile powder and tiny specs of dried and than in lots
> of oil fried red onion.
>
> So it's not as smooth as a tomato paste, but it has an overall
> consistency of the paste. Think of red onion's tiny pieces as of
> aggregate in a fresh thick concrete.
>
> Is this what you are looking for ? I know how to make it. Please reply.
>
I will know in a couple of days if I can find what I'm looking for,
because I finally got a good lead on where to look for it. I also
found a recipe for home made that looks very promising.

--
Food is an important part of a balanced diet.

On Fri, 05 Apr 2013 12:35:28 -1000, dsi1
> wrote:

>
> The woman at the counter said that the cook made it but he wasn't around
> when I asked about it. It was thick and sludgy with a large amount of
> cumin and probably some sesame oil. I'll probably never have that again.
> Too bad.

Yes, that's what I want - minus the cumin and sesame oil.

--
Food is an important part of a balanced diet.