I bought an 8oz jar of Huy Fong chili-garlic sauce yesterday to try.
http://www.huyfong.com/no_frames/garlic.htm

Not sure how I'll use it but I might try it on a couple of pieces
of 'oven fried' chicken this weekend. I still need to taste it first.

Since you are the hot sauce king here, just wondering if you have
any suggestions for using it. I assume you've tried it?

G.

On 2013-08-16 10:42:57 +0000, Gary said:

> I bought an 8oz jar of Huy Fong chili-garlic sauce yesterday to try.
> http://www.huyfong.com/no_frames/garlic.htm
>
> Not sure how I'll use it but I might try it on a couple of pieces
> of 'oven fried' chicken this weekend. I still need to taste it first.
>
> Since you are the hot sauce king here, just wondering if you have
> any suggestions for using it. I assume you've tried it?

If you've ever used a chili sauce on anything before, it will work in
the same way. This stuff, or a variant thereof is on the tables of most
Vietnamese restaurants. So obviously they use it on food after it is
prepared; put it in soup, dunk pieces of bbq pork or an egg-roll in it,
etc.

Perhaps Steve will have more specific info.

"Gary" > wrote in message ...
>I bought an 8oz jar of Huy Fong chili-garlic sauce yesterday to try.
> http://www.huyfong.com/no_frames/garlic.htm
>
> Not sure how I'll use it but I might try it on a couple of pieces
> of 'oven fried' chicken this weekend. I still need to taste it first.
>
> Since you are the hot sauce king here, just wondering if you have
> any suggestions for using it. I assume you've tried it?
>

I use it as a dip for lettuce wrapped egg roles and also pot stickers.

On 8/16/2013 12:42 AM, Gary wrote:
> I bought an 8oz jar of Huy Fong chili-garlic sauce yesterday to try.
> http://www.huyfong.com/no_frames/garlic.htm
>
> Not sure how I'll use it but I might try it on a couple of pieces
> of 'oven fried' chicken this weekend. I still need to taste it first.
>
> Since you are the hot sauce king here, just wondering if you have
> any suggestions for using it. I assume you've tried it?
>
> G.
>

It's got an intense garlic taste with a lot of heat. I was surprised by
it and used to really dig it. I used it a lot. Then one day I stopped.
There's two jars of the stuff in the back of my refrigerator just
hanging around.

If you're planning on marinating chicken in the stuff, my guess is that
it wouldn't work that great. I use a whole bottle of Tabasco-style hot
sauce for marinating chicken and it still ain't enough. I plan to inject
the chicken pieces with hot sauce - that outta do the trick. If you use
the Huy Fong sauce on the chicken at the table, that should be tasty. It
is pretty hot stuff though.

Sqwertz wrote:
> It works good with sauteed cabbage with a little butter,

You prefer that to your regular Astro-Glide?

On 2013-08-16 20:59:19 +0000, dsi1 said:

> On 8/16/2013 12:42 AM, Gary wrote:
>> I bought an 8oz jar of Huy Fong chili-garlic sauce yesterday to try.
>> http://www.huyfong.com/no_frames/garlic.htm
>>
>> Not sure how I'll use it but I might try it on a couple of pieces
>> of 'oven fried' chicken this weekend. I still need to taste it first.
>>
>> Since you are the hot sauce king here, just wondering if you have
>> any suggestions for using it. I assume you've tried it?
>>
>> G.
>>
>
> It's got an intense garlic taste with a lot of heat. I was surprised by
> it and used to really dig it. I used it a lot. Then one day I stopped.
> There's two jars of the stuff in the back of my refrigerator just
> hanging around.

You can throw one away now.

> If you're planning on marinating chicken in the stuff, my guess is that
> it wouldn't work that great. I use a whole bottle of Tabasco-style hot
> sauce for marinating chicken and it still ain't enough.

Dude, you are hard core!

> I plan to inject the chicken pieces with hot sauce - that outta do the
> trick. If you use the Huy Fong sauce on the chicken at the table, that
> should be tasty. It is pretty hot stuff though.

gtr wrote:
>> I use a whole bottle of Tabasco-style hot sauce for marinating chicken
>> and it still ain't enough.
>
> Dude, you are hard core!

He's burned all his damned taste buds off with the smokes.

On 8/16/2013 1:46 PM, gtr wrote:
> On 2013-08-16 20:59:19 +0000, dsi1 said:
>
>> On 8/16/2013 12:42 AM, Gary wrote:
>>> I bought an 8oz jar of Huy Fong chili-garlic sauce yesterday to try.
>>> http://www.huyfong.com/no_frames/garlic.htm
>>>
>>> Not sure how I'll use it but I might try it on a couple of pieces
>>> of 'oven fried' chicken this weekend. I still need to taste it first.
>>>
>>> Since you are the hot sauce king here, just wondering if you have
>>> any suggestions for using it. I assume you've tried it?
>>>
>>> G.
>>>
>>
>> It's got an intense garlic taste with a lot of heat. I was surprised
>> by it and used to really dig it. I used it a lot. Then one day I
>> stopped. There's two jars of the stuff in the back of my refrigerator
>> just hanging around.
>
> You can throw one away now.
>
>> If you're planning on marinating chicken in the stuff, my guess is
>> that it wouldn't work that great. I use a whole bottle of
>> Tabasco-style hot sauce for marinating chicken and it still ain't enough.
>
> Dude, you are hard core!

Not really. Near as I can figure, frying the chicken somehow neutralizes
the hot sauce so it's not that spicy. Aaah... that's a shame! I even add
Korean pepper powder to the coating flour which mostly gives the chicken
an orange color. What I'm really trying to do is capture a taste from
the past.

Back in the nineties, I used to eat at a place called "Chicken Alice." I
would always order the spicy chicken wings. The plate would be served
with 12 spicy orange wings piled high in a mound that would be
considered absurd these days. Those were very good days and there's a
lot of people around that feel the same way about those remarkable
wings. It has left it's orange cast on our fingers and our minds that
just can't be washed off.

http://mmm-yoso.typepad.com/mmmyoso/...en-recipe.html


>
>> I plan to inject the chicken pieces with hot sauce - that outta do the
>> trick. If you use the Huy Fong sauce on the chicken at the table, that
>> should be tasty. It is pretty hot stuff though.
>
>

> On Fri, 16 Aug 2013 06:42:57 -0400, Gary wrote:
>
> > I bought an 8oz jar of Huy Fong chili-garlic sauce yesterday to try.
> > http://www.huyfong.com/no_frames/garlic.htm

Much thanks to Steve, gtr, dsi1, and Paul M. Cook for all of your
comments. I might try it first to make some Buffalo chicken legs (not
wings)

G.

On 8/16/2013 11:30 PM, Gary wrote:
>
>> On Fri, 16 Aug 2013 06:42:57 -0400, Gary wrote:
>>
>>> I bought an 8oz jar of Huy Fong chili-garlic sauce yesterday to try.ou
>>> http://www.huyfong.com/no_frames/garlic.htm
>
> Much thanks to Steve, gtr, dsi1, and Paul M. Cook for all of your
> comments. I might try it first to make some Buffalo chicken legs (not
> wings)
>
> G.
>

If you're thinking about coating the chicken legs after you've baked or
fried it, it outta be tasty. I'd mix in a bit of honey or corn syrup
first but that's just me.

dsi1 wrote:
>
> On 8/16/2013 11:30 PM, Gary wrote:
> >
> >> On Fri, 16 Aug 2013 06:42:57 -0400, Gary wrote:
> >>
> >>> I bought an 8oz jar of Huy Fong chili-garlic sauce yesterday to try.ou
> >>> http://www.huyfong.com/no_frames/garlic.htm
> >
> > Much thanks to Steve, gtr, dsi1, and Paul M. Cook for all of your
> > comments. I might try it first to make some Buffalo chicken legs (not
> > wings)
> >
> > G.
> >
>
> If you're thinking about coating the chicken legs after you've baked or
> fried it, it outta be tasty. I'd mix in a bit of honey or corn syrup
> first but that's just me.

No! Not sweet. Buffalo wings (or legs) calls for a mix of hot sauce
and butter....no sugary ingredients. Then I like to dip them in
"Marie Calendar's chunky blue cheese dip" yum

G.

On Sun, 18 Aug 2013 08:45:09 -0400, Gary > wrote:

>dsi1 wrote:
>>
>> On 8/16/2013 11:30 PM, Gary wrote:
>> >
>> >> On Fri, 16 Aug 2013 06:42:57 -0400, Gary wrote:
>> >>
>> >>> I bought an 8oz jar of Huy Fong chili-garlic sauce yesterday to try.ou
>> >>> http://www.huyfong.com/no_frames/garlic.htm
>> >
>> > Much thanks to Steve, gtr, dsi1, and Paul M. Cook for all of your
>> > comments. I might try it first to make some Buffalo chicken legs (not
>> > wings)
>> >
>> > G.
>> >
>>
>> If you're thinking about coating the chicken legs after you've baked or
>> fried it, it outta be tasty. I'd mix in a bit of honey or corn syrup
>> first but that's just me.
>
>No! Not sweet. Buffalo wings (or legs) calls for a mix of hot sauce
>and butter....no sugary ingredients. Then I like to dip them in
>"Marie Calendar's chunky blue cheese dip" yum
>
>G.

Then why bother with chicken... you can schmear all that crap on
saltines and you'll never miss the chicken.

Brooklyn1 wrote:
>
> On Sun, 18 Aug 2013 08:45:09 -0400, Gary > wrote:
>
> >dsi1 wrote:
> >>
> >> On 8/16/2013 11:30 PM, Gary wrote:
> >> >
> >> >> On Fri, 16 Aug 2013 06:42:57 -0400, Gary wrote:
> >> >>
> >> >>> I bought an 8oz jar of Huy Fong chili-garlic sauce yesterday to try.ou
> >> >>> http://www.huyfong.com/no_frames/garlic.htm
> >> >
> >> > Much thanks to Steve, gtr, dsi1, and Paul M. Cook for all of your
> >> > comments. I might try it first to make some Buffalo chicken legs (not
> >> > wings)
> >> >
> >> > G.
> >> >
> >>
> >> If you're thinking about coating the chicken legs after you've baked or
> >> fried it, it outta be tasty. I'd mix in a bit of honey or corn syrup
> >> first but that's just me.
> >
> >No! Not sweet. Buffalo wings (or legs) calls for a mix of hot sauce
> >and butter....no sugary ingredients. Then I like to dip them in
> >"Marie Calendar's chunky blue cheese dip" yum
> >
> >G.
>
> Then why bother with chicken... you can schmear all that crap on
> saltines and you'll never miss the chicken.

WRONG! heheheh Try it sometime. The wings are a waste of money.
Try whole buffalo chicken sometime.

G.