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Asian hot sauce taste test
Washington Post
Asian hot sauce taste test By Becky Krystal, The Sriracha shortage scare of 2013 turned out not to be the Srirachapocalypse that fans of the Huy Fong (a.k.a. €śrooster€ť) chili sauce had feared. Despite the averted crisis, we decided to hedge our bets and sample a few other varieties of Asian hot sauces from stores in the Washington area, including Steven Kims KimKim sauce €” which, lets put it out there, is not pretending to be a Sriracha usurper. Fortified with water and saltines, Food section staff members rated sauces for flavor and level of heat, using a rating scale of 1 to 5 (5 being the best). Heres how they ranked, in order of preference. €” Becky Krystal Huy Fong Sriracha Chili Sauce (17 ounces, $4.69). Average sco 3.8. Comments: €śtangy, hints of garlic€ť; €śpleasant!€ť; €śvery strong aroma, off-putting€ť; €śfruity€ť; €śbland, comparatively.€ť Sriraja Panich Chilli Sauce (8.8 ounces, $1.79). 3.4. €śMild at first, pleasant aftertaste€ť; €śclassic tasting€ť; €śspicy but not painful€ť; €śa tad musty, but sourness is good, too€ť; €ślittle sweet, fruity.€ť KimKim Korean Hot Sauce (16 ounces, $6.99). 3.2. €śHeavy sesame-oil taste€ť; €śmore spicy complexity than heat€ť; €śtouch of sweet smoke, tastes handmade€ť; €śa little tangy, sort of Asian-soy flavor.€ť Kikkoman Sriracha Hot Chili Sauce (10.6 ounces, $2.99). 2.8. €śToo hot for me €” I taste nothing€ť; €śfermented flavors, a little funk. Complex€ť; €śnot much aroma!€ť; €śicky €” barbecue-ish.€ť Kim Tu Thap Sriracha Chili Sauce (28 ounces, $2.99) 2.2. €śPretty darn hot€ť; €śvery ugly color, neon orange, unnatural€ť; €ślike its gone off€ť; €śstrong, not entirely positive smell.€ť Thai Taste Sriracha Hot Chili Sauce (15.23 ounces, $3.49): 1.4. €śCardboardy, thin, bad syrupy consistency€ť; €śmeh€ť; €śkinda fishy€ť; €śa little vegetal.€ť |
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Asian hot sauce taste test
On 2014-03-10 04:58:59 +0000, Travis McGee said:
> Washington Post > > Asian hot sauce taste test > By Becky Krystal, > > The Sriracha shortage scare of 2013 turned out not to be the > Srirachapocalypse that fans of the Huy Fong (a.k.a. €śrooster€ť) chili > sauce had feared. Despite the averted crisis, we decided to hedge our > bets and sample a few other varieties of Asian hot sauces from stores > in the Washington area, including Steven Kims KimKim sauce €” which, > lets put it out there, is not pretending to be a Sriracha usurper. > > Fortified with water and saltines, Food section staff members rated > sauces for flavor and level of heat, using a rating scale of 1 to 5 (5 > being the best). > > Heres how they ranked, in order of preference. > > €” Becky Krystal > > Huy Fong Sriracha Chili Sauce (17 ounces, $4.69). Average sco 3.8. > Comments: €śtangy, hints of garlic€ť; €śpleasant!€ť; €śvery strong aroma, > off-putting€ť; €śfruity€ť; €śbland, comparatively.€ť > > Sriraja Panich Chilli Sauce > (8.8 ounces, $1.79). 3.4. €śMild at first, pleasant aftertaste€ť; > €śclassic tasting€ť; €śspicy but not painful€ť; €śa tad musty, but sourness > is good, too€ť; €ślittle sweet, fruity.€ť > > KimKim Korean Hot Sauce > (16 ounces, $6.99). 3.2. €śHeavy sesame-oil taste€ť; €śmore spicy > complexity than heat€ť; €śtouch of sweet smoke, tastes handmade€ť; €śa > little tangy, sort of Asian-soy flavor.€ť > > Kikkoman Sriracha Hot Chili Sauce (10.6 ounces, $2.99). 2.8. €śToo hot > for me €” I taste nothing€ť; €śfermented flavors, a little funk. Complex€ť; > €śnot much aroma!€ť; €śicky €” barbecue-ish.€ť > > Kim Tu Thap Sriracha Chili Sauce (28 ounces, $2.99) 2.2. €śPretty darn > hot€ť; €śvery ugly color, neon orange, unnatural€ť; €ślike its gone off€ť; > €śstrong, not entirely positive smell.€ť > > Thai Taste Sriracha Hot Chili Sauce (15.23 ounces, $3.49): 1.4. > €śCardboardy, thin, bad syrupy consistency€ť; €śmeh€ť; €śkinda fishy€ť; €śa > little vegetal.€ť Saltines and not white rice? Ouch. Sriracha is good for spicing up very bland foods, but sadly because there is so much vinegar that is the predominant taste. Still I keep some around for the odd use here and there. I find that Japanese shishito pepper which can easily be purchased ground gives a good asian-style heat without the overpowering vinegar. |
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Asian hot sauce taste test
On 3/10/2014 1:35 AM, Oregonian Haruspex wrote: > On 2014-03-10 04:58:59 +0000, Travis McGee said: > >> Washington Post >> >> Asian hot sauce taste test >> By Becky Krystal, >> >> The Sriracha shortage scare of 2013 turned out not to be the >> Srirachapocalypse that fans of the Huy Fong (a.k.a. €śrooster€ť) chili >> sauce had feared. Despite the averted crisis, we decided to hedge our >> bets and sample a few other varieties of Asian hot sauces from stores >> in the Washington area, including Steven Kims KimKim sauce €” which, >> lets put it out there, is not pretending to be a Sriracha usurper. >> >> Fortified with water and saltines, Food section staff members rated >> sauces for flavor and level of heat, using a rating scale of 1 to 5 (5 >> being the best). >> >> Heres how they ranked, in order of preference. >> >> €” Becky Krystal >> >> Huy Fong Sriracha Chili Sauce (17 ounces, $4.69). Average sco 3.8. >> Comments: €śtangy, hints of garlic€ť; €śpleasant!€ť; €śvery strong aroma, >> off-putting€ť; €śfruity€ť; €śbland, comparatively.€ť >> >> Sriraja Panich Chilli Sauce >> (8.8 ounces, $1.79). 3.4. €śMild at first, pleasant aftertaste€ť; >> €śclassic tasting€ť; €śspicy but not painful€ť; €śa tad musty, but sourness >> is good, too€ť; €ślittle sweet, fruity.€ť >> >> KimKim Korean Hot Sauce >> (16 ounces, $6.99). 3.2. €śHeavy sesame-oil taste€ť; €śmore spicy >> complexity than heat€ť; €śtouch of sweet smoke, tastes handmade€ť; €śa >> little tangy, sort of Asian-soy flavor.€ť >> >> Kikkoman Sriracha Hot Chili Sauce (10.6 ounces, $2.99). 2.8. €śToo hot >> for me €” I taste nothing€ť; €śfermented flavors, a little funk. >> Complex€ť; €śnot much aroma!€ť; €śicky €” barbecue-ish.€ť >> >> Kim Tu Thap Sriracha Chili Sauce (28 ounces, $2.99) 2.2. €śPretty darn >> hot€ť; €śvery ugly color, neon orange, unnatural€ť; €ślike its gone off€ť; >> €śstrong, not entirely positive smell.€ť >> >> Thai Taste Sriracha Hot Chili Sauce (15.23 ounces, $3.49): 1.4. >> €śCardboardy, thin, bad syrupy consistency€ť; €śmeh€ť; €śkinda fishy€ť; €śa >> little vegetal.€ť > > Saltines and not white rice? Ouch. > > Sriracha is good for spicing up very bland foods, but sadly because > there is so much vinegar that is the predominant taste. Still I keep > some around for the odd use here and there. I find that Japanese > shishito pepper which can easily be purchased ground gives a good > asian-style heat without the overpowering vinegar. > A Brazilian store just opened up nearby, so I spent an hour or so browsing. Among other items, I picked up a bottle of "piri-piri" sauce, a Brazilian hot sauce. It is very hot, and quite tasty. An interesting aspect is that it does not list vinegar as an ingredient; it claims to be 45% chili, along with salt, water, oil, and spices. It does have citric acid, but it doesn't taste like there much of it, as it is not tart at all. |
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Asian hot sauce taste test
On 2014-03-10 05:48:02 +0000, Travis McGee said:
> On 3/10/2014 1:35 AM, Oregonian Haruspex wrote: >> On 2014-03-10 04:58:59 +0000, Travis McGee said: >> >>> Washington Post >>> >>> Asian hot sauce taste test >>> By Becky Krystal, >>> >>> The Sriracha shortage scare of 2013 turned out not to be the >>> Srirachapocalypse that fans of the Huy Fong (a.k.a. €śrooster€ť) chili >>> sauce had feared. Despite the averted crisis, we decided to hedge our >>> bets and sample a few other varieties of Asian hot sauces from stores >>> in the Washington area, including Steven Kims KimKim sauce €” which, >>> lets put it out there, is not pretending to be a Sriracha usurper. >>> >>> Fortified with water and saltines, Food section staff members rated >>> sauces for flavor and level of heat, using a rating scale of 1 to 5 (5 >>> being the best). >>> >>> Heres how they ranked, in order of preference. >>> >>> €” Becky Krystal >>> >>> Huy Fong Sriracha Chili Sauce (17 ounces, $4.69). Average sco 3.8. >>> Comments: €śtangy, hints of garlic€ť; €śpleasant!€ť; €śvery strong aroma, >>> off-putting€ť; €śfruity€ť; €śbland, comparatively.€ť >>> >>> Sriraja Panich Chilli Sauce >>> (8.8 ounces, $1.79). 3.4. €śMild at first, pleasant aftertaste€ť; >>> €śclassic tasting€ť; €śspicy but not painful€ť; €śa tad musty, but sourness >>> is good, too€ť; €ślittle sweet, fruity.€ť >>> >>> KimKim Korean Hot Sauce >>> (16 ounces, $6.99). 3.2. €śHeavy sesame-oil taste€ť; €śmore spicy >>> complexity than heat€ť; €śtouch of sweet smoke, tastes handmade€ť; €śa >>> little tangy, sort of Asian-soy flavor.€ť >>> >>> Kikkoman Sriracha Hot Chili Sauce (10.6 ounces, $2.99). 2.8. €śToo hot >>> for me €” I taste nothing€ť; €śfermented flavors, a little funk. >>> Complex€ť; €śnot much aroma!€ť; €śicky €” barbecue-ish.€ť >>> >>> Kim Tu Thap Sriracha Chili Sauce (28 ounces, $2.99) 2.2. €śPretty darn >>> hot€ť; €śvery ugly color, neon orange, unnatural€ť; €ślike its gone off€ť; >>> €śstrong, not entirely positive smell.€ť >>> >>> Thai Taste Sriracha Hot Chili Sauce (15.23 ounces, $3.49): 1.4. >>> €śCardboardy, thin, bad syrupy consistency€ť; €śmeh€ť; €śkinda fishy€ť; €śa >>> little vegetal.€ť >> >> Saltines and not white rice? Ouch. >> >> Sriracha is good for spicing up very bland foods, but sadly because >> there is so much vinegar that is the predominant taste. Still I keep >> some around for the odd use here and there. I find that Japanese >> shishito pepper which can easily be purchased ground gives a good >> asian-style heat without the overpowering vinegar. >> > > A Brazilian store just opened up nearby, so I spent an hour or so > browsing. Among other items, I picked up a bottle of "piri-piri" sauce, > a Brazilian hot sauce. It is very hot, and quite tasty. > > An interesting aspect is that it does not list vinegar as an > ingredient; it claims to be 45% chili, along with salt, water, oil, and > spices. It does have citric acid, but it doesn't taste like there much > of it, as it is not tart at all. I'll have to try it. I just ran out of Melinda's XXX-hot and am having trouble locating it around here. As long as I am ordering one thing from Amazon might as well order two, no? |
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Asian hot sauce taste test
On 3/10/2014 2:11 AM, Oregonian Haruspex wrote: > On 2014-03-10 05:48:02 +0000, Travis McGee said: > >> On 3/10/2014 1:35 AM, Oregonian Haruspex wrote: >>> On 2014-03-10 04:58:59 +0000, Travis McGee said: >>> >>>> Washington Post >>>> >>>> Asian hot sauce taste test >>>> By Becky Krystal, >>>> >>>> The Sriracha shortage scare of 2013 turned out not to be the >>>> Srirachapocalypse that fans of the Huy Fong (a.k.a. €śrooster€ť) chili >>>> sauce had feared. Despite the averted crisis, we decided to hedge our >>>> bets and sample a few other varieties of Asian hot sauces from stores >>>> in the Washington area, including Steven Kims KimKim sauce €” which, >>>> lets put it out there, is not pretending to be a Sriracha usurper. >>>> >>>> Fortified with water and saltines, Food section staff members rated >>>> sauces for flavor and level of heat, using a rating scale of 1 to 5 (5 >>>> being the best). >>>> >>>> Heres how they ranked, in order of preference. >>>> >>>> €” Becky Krystal >>>> >>>> Huy Fong Sriracha Chili Sauce (17 ounces, $4.69). Average sco 3.8. >>>> Comments: €śtangy, hints of garlic€ť; €śpleasant!€ť; €śvery strong aroma, >>>> off-putting€ť; €śfruity€ť; €śbland, comparatively.€ť >>>> >>>> Sriraja Panich Chilli Sauce >>>> (8.8 ounces, $1.79). 3.4. €śMild at first, pleasant aftertaste€ť; >>>> €śclassic tasting€ť; €śspicy but not painful€ť; €śa tad musty, but sourness >>>> is good, too€ť; €ślittle sweet, fruity.€ť >>>> >>>> KimKim Korean Hot Sauce >>>> (16 ounces, $6.99). 3.2. €śHeavy sesame-oil taste€ť; €śmore spicy >>>> complexity than heat€ť; €śtouch of sweet smoke, tastes handmade€ť; €śa >>>> little tangy, sort of Asian-soy flavor.€ť >>>> >>>> Kikkoman Sriracha Hot Chili Sauce (10.6 ounces, $2.99). 2.8. €śToo hot >>>> for me €” I taste nothing€ť; €śfermented flavors, a little funk. >>>> Complex€ť; €śnot much aroma!€ť; €śicky €” barbecue-ish.€ť >>>> >>>> Kim Tu Thap Sriracha Chili Sauce (28 ounces, $2.99) 2.2. €śPretty darn >>>> hot€ť; €śvery ugly color, neon orange, unnatural€ť; €ślike its gone off€ť; >>>> €śstrong, not entirely positive smell.€ť >>>> >>>> Thai Taste Sriracha Hot Chili Sauce (15.23 ounces, $3.49): 1.4. >>>> €śCardboardy, thin, bad syrupy consistency€ť; €śmeh€ť; €śkinda fishy€ť; €śa >>>> little vegetal.€ť >>> >>> Saltines and not white rice? Ouch. >>> >>> Sriracha is good for spicing up very bland foods, but sadly because >>> there is so much vinegar that is the predominant taste. Still I keep >>> some around for the odd use here and there. I find that Japanese >>> shishito pepper which can easily be purchased ground gives a good >>> asian-style heat without the overpowering vinegar. >>> >> >> A Brazilian store just opened up nearby, so I spent an hour or so >> browsing. Among other items, I picked up a bottle of "piri-piri" >> sauce, a Brazilian hot sauce. It is very hot, and quite tasty. >> >> An interesting aspect is that it does not list vinegar as an >> ingredient; it claims to be 45% chili, along with salt, water, oil, >> and spices. It does have citric acid, but it doesn't taste like there >> much of it, as it is not tart at all. > > I'll have to try it. I just ran out of Melinda's XXX-hot and am having > trouble locating it around here. As long as I am ordering one thing > from Amazon might as well order two, no? > Oh, yeah; Melinda's is the real deal. |
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Asian hot sauce taste test
That Sriracha sauce is a hit in Hawaii. A popular dish is cubed raw fish with a shoyu base called "poke." http://tastykitchen.com/blog/2012/01/hawaiian-ahi-poke/ In the last few years the trend is towards poke in a Sriracha and mayo mix with sesame oil, and fine fish eggs. Who would guess that mayo and hot sauce could replace shoyu? Not I. My current favorite hot sauce is Park's Kim Chee sauce. It's not really a sauce but a base for making kim chee. It's freakin' hot! I will marinate chicken in a mix of Park's sauce, shoyu, and cornstarch, and then fry it like regular old Southern fried chicken. It's ono, man! On 3/9/2014 6:58 PM, Travis McGee wrote: > Washington Post > > Asian hot sauce taste test > By Becky Krystal, > > The Sriracha shortage scare of 2013 turned out not to be the > Srirachapocalypse that fans of the Huy Fong (a.k.a. €śrooster€ť) chili > sauce had feared. Despite the averted crisis, we decided to hedge our > bets and sample a few other varieties of Asian hot sauces from stores in > the Washington area, including Steven Kims KimKim sauce €” which, lets > put it out there, is not pretending to be a Sriracha usurper. > > Fortified with water and saltines, Food section staff members rated > sauces for flavor and level of heat, using a rating scale of 1 to 5 (5 > being the best). > > Heres how they ranked, in order of preference. > > €” Becky Krystal > > Huy Fong Sriracha Chili Sauce (17 ounces, $4.69). Average sco 3.8. > Comments: €śtangy, hints of garlic€ť; €śpleasant!€ť; €śvery strong aroma, > off-putting€ť; €śfruity€ť; €śbland, comparatively.€ť > > Sriraja Panich Chilli Sauce > (8.8 ounces, $1.79). 3.4. €śMild at first, pleasant aftertaste€ť; €śclassic > tasting€ť; €śspicy but not painful€ť; €śa tad musty, but sourness is good, > too€ť; €ślittle sweet, fruity.€ť > > KimKim Korean Hot Sauce > (16 ounces, $6.99). 3.2. €śHeavy sesame-oil taste€ť; €śmore spicy > complexity than heat€ť; €śtouch of sweet smoke, tastes handmade€ť; €śa > little tangy, sort of Asian-soy flavor.€ť > > Kikkoman Sriracha Hot Chili Sauce (10.6 ounces, $2.99). 2.8. €śToo hot > for me €” I taste nothing€ť; €śfermented flavors, a little funk. Complex€ť; > €śnot much aroma!€ť; €śicky €” barbecue-ish.€ť > > Kim Tu Thap Sriracha Chili Sauce (28 ounces, $2.99) 2.2. €śPretty darn > hot€ť; €śvery ugly color, neon orange, unnatural€ť; €ślike its gone off€ť; > €śstrong, not entirely positive smell.€ť > > Thai Taste Sriracha Hot Chili Sauce (15.23 ounces, $3.49): 1.4. > €śCardboardy, thin, bad syrupy consistency€ť; €śmeh€ť; €śkinda fishy€ť; €śa > little vegetal.€ť |
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Asian hot sauce taste test
On Monday, March 10, 2014 1:48:02 AM UTC-4, Travis McGee wrote:
> > A Brazilian store just opened up nearby, so I spent an hour or so > browsing. Among other items, I picked up a bottle of "piri-piri" sauce, > a Brazilian hot sauce. It is very hot, and quite tasty. > > An interesting aspect is that it does not list vinegar as an ingredient; > it claims to be 45% chili, along with salt, water, oil, and spices. It > does have citric acid, but it doesn't taste like there much of it, as it > is not tart at all. I think you'll find that piri piri is Portuguese, not Brazilian. it is also used as an ingredient in cooking rather than as a condiment. http://www.richardfisher.com |
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Asian hot sauce taste test
On Mon, 10 Mar 2014 05:27:16 -0700 (PDT), Helpful person
> wrote: > On Monday, March 10, 2014 1:48:02 AM UTC-4, Travis McGee wrote: > > > > A Brazilian store just opened up nearby, so I spent an hour or so > > browsing. Among other items, I picked up a bottle of "piri-piri" sauce, > > a Brazilian hot sauce. It is very hot, and quite tasty. > > > > An interesting aspect is that it does not list vinegar as an ingredient; > > it claims to be 45% chili, along with salt, water, oil, and spices. It > > does have citric acid, but it doesn't taste like there much of it, as it > > is not tart at all. > > I think you'll find that piri piri is Portuguese, > not Brazilian. it is also used as an ingredient > in cooking rather than as a condiment. > I thought it was African... South African to be specific, probably because it was a South African (Chatty Cathy) who mentioned it the first time I'd ever heard of it. I am not a hot sauce fanatic, so I've done zero research on the subject - but I do know that an African (very hot) chile pepper is used to make it. -- Good Food. Good Friends. Good Memories. |
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Asian hot sauce taste test
On Monday, March 10, 2014 8:39:33 AM UTC-4, sf wrote:
> On Mon, 10 Mar 2014 05:27:16 -0700 (PDT), Helpful person > > > I think you'll find that piri piri is Portuguese, > > not Brazilian. it is also used as an ingredient > > in cooking rather than as a condiment. > > I thought it was African... South African to be specific, probably > because it was a South African (Chatty Cathy) who mentioned it the > first time I'd ever heard of it. I am not a hot sauce fanatic, so > I've done zero research on the subject - but I do know that an African > (very hot) chile pepper is used to make it. > I think you'l find it was transported to Africa by the Portuguese. http://www.richardfisher.com |
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Asian hot sauce taste test
On 2014-03-10, Travis McGee > wrote:
> Comments: ???tangy, hints of garlic???; ???pleasant!???; ???very strong aroma, > off-putting???; ???fruity???; ???bland, comparatively.??? Next time you copy/paste an article from some other source, do some editing or find better newsreader software. I have no idea what ten thousand "???" are, though I suspect they might be quotation marks. As for the alleged content, "icky", is hardly a valid review description. Also, I have no idea what this supposed sriracha shortage is/was. It is and always has been more than plentiful, here, in the rural boonies of CO's high Rockies, and we're pretty much short of everything.  nb |
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Asian hot sauce taste test
On Mon, 10 Mar 2014 06:02:44 -0700 (PDT), Helpful person
> wrote: > On Monday, March 10, 2014 8:39:33 AM UTC-4, sf wrote: > > On Mon, 10 Mar 2014 05:27:16 -0700 (PDT), Helpful person > > > > > I think you'll find that piri piri is Portuguese, > > > not Brazilian. it is also used as an ingredient > > > in cooking rather than as a condiment. > > > > I thought it was African... South African to be specific, probably > > because it was a South African (Chatty Cathy) who mentioned it the > > first time I'd ever heard of it. I am not a hot sauce fanatic, so > > I've done zero research on the subject - but I do know that an African > > (very hot) chile pepper is used to make it. > > > > I think you'l find it was transported to Africa by the Portuguese. > They transported the African chile pepper used to make peri peri to Africa? -- Good Food. Good Friends. Good Memories. |
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Asian hot sauce taste test
On 10 Mar 2014 13:51:36 GMT, notbob > wrote:
> On 2014-03-10, Travis McGee > wrote: > > > Comments: ???tangy, hints of garlic???; ???pleasant!???; ???very strong aroma, > > off-putting???; ???fruity???; ???bland, comparatively.??? > > Next time you copy/paste an article from some other source, do some > editing or find better newsreader software. I have no idea what ten > thousand "???" are, though I suspect they might be quotation marks. > As for the alleged content, "icky", is hardly a valid review > description. Also, I have no idea what this supposed sriracha > shortage is/was. It is and always has been more than plentiful, here, > in the rural boonies of CO's high Rockies, and we're pretty much short > of everything. > His OP came though just fine for me. I think your software is at the sucky end of your problem. -- Good Food. Good Friends. Good Memories. |
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Asian hot sauce taste test
On Monday, March 10, 2014 11:07:49 AM UTC-4, sf wrote:
> On Mon, 10 Mar 2014 06:02:44 -0700 (PDT), Helpful person > > > I think you'l find it was transported to Africa by the Portuguese. > > They transported the African chile pepper used to make peri peri to > Africa? > The peppers originated in the Americas. The Portuguese were building an empire from the 15th century. http://www.richardfisher.com |
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Asian hot sauce taste test
On Mon, 10 Mar 2014 09:54:01 -0700 (PDT), Helpful person
> wrote: > On Monday, March 10, 2014 11:07:49 AM UTC-4, sf wrote: > > On Mon, 10 Mar 2014 06:02:44 -0700 (PDT), Helpful person > > > > > I think you'l find it was transported to Africa by the Portuguese. > > > > They transported the African chile pepper used to make peri peri to > > Africa? > > > The peppers originated in the Americas. > The Portuguese were building an empire from > the 15th century. > Hadn't thought about it before (decidedly uninterested) but I looked it up. Yes, the Portuguese had something to do with moving it around the world, sailors that they were, but bird's eye chili is from Asia. -- Good Food. Good Friends. Good Memories. |
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Asian hot sauce taste test
On Tuesday, March 11, 2014 5:41:27 AM UTC+10, sf wrote:
> On Mon, 10 Mar 2014 09:54:01 -0700 (PDT), Helpful person wrote: > > > The peppers originated in the Americas. > > The Portuguese were building an empire from > > the 15th century. > > Hadn't thought about it before (decidedly uninterested) but I looked > it up. Yes, the Portuguese had something to do with moving it around > the world, sailors that they were, but bird's eye chili is from Asia. Originally American. Probably Mexico -> Philippines -> rest of SE Asia. That route (also followed by sweet potatoes, maize, chayote, cassava, and more), and Brazil to Africa (cassava, peanuts, maize, and more) were major routes of transmission of New World crops to elsewhere. |
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Asian hot sauce taste test
On 2014-03-10 06:25:47 +0000, Travis McGee said:
> On 3/10/2014 2:11 AM, Oregonian Haruspex wrote: >> On 2014-03-10 05:48:02 +0000, Travis McGee said: >> >>> On 3/10/2014 1:35 AM, Oregonian Haruspex wrote: >>>> On 2014-03-10 04:58:59 +0000, Travis McGee said: >>>> >>>>> Washington Post >>>>> >>>>> Asian hot sauce taste test >>>>> By Becky Krystal, >>>>> >>>>> The Sriracha shortage scare of 2013 turned out not to be the >>>>> Srirachapocalypse that fans of the Huy Fong (a.k.a. €śrooster€ť) chili >>>>> sauce had feared. Despite the averted crisis, we decided to hedge our >>>>> bets and sample a few other varieties of Asian hot sauces from stores >>>>> in the Washington area, including Steven Kims KimKim sauce €” which, >>>>> lets put it out there, is not pretending to be a Sriracha usurper. >>>>> >>>>> Fortified with water and saltines, Food section staff members rated >>>>> sauces for flavor and level of heat, using a rating scale of 1 to 5 (5 >>>>> being the best). >>>>> >>>>> Heres how they ranked, in order of preference. >>>>> >>>>> €” Becky Krystal >>>>> >>>>> Huy Fong Sriracha Chili Sauce (17 ounces, $4.69). Average sco 3.8. >>>>> Comments: €śtangy, hints of garlic€ť; €śpleasant!€ť; €śvery strong aroma, >>>>> off-putting€ť; €śfruity€ť; €śbland, comparatively.€ť >>>>> >>>>> Sriraja Panich Chilli Sauce >>>>> (8.8 ounces, $1.79). 3.4. €śMild at first, pleasant aftertaste€ť; >>>>> €śclassic tasting€ť; €śspicy but not painful€ť; €śa tad musty, but sourness >>>>> is good, too€ť; €ślittle sweet, fruity.€ť >>>>> >>>>> KimKim Korean Hot Sauce >>>>> (16 ounces, $6.99). 3.2. €śHeavy sesame-oil taste€ť; €śmore spicy >>>>> complexity than heat€ť; €śtouch of sweet smoke, tastes handmade€ť; €śa >>>>> little tangy, sort of Asian-soy flavor.€ť >>>>> >>>>> Kikkoman Sriracha Hot Chili Sauce (10.6 ounces, $2.99). 2.8. €śToo hot >>>>> for me €” I taste nothing€ť; €śfermented flavors, a little funk. >>>>> Complex€ť; €śnot much aroma!€ť; €śicky €” barbecue-ish.€ť >>>>> >>>>> Kim Tu Thap Sriracha Chili Sauce (28 ounces, $2.99) 2.2. €śPretty darn >>>>> hot€ť; €śvery ugly color, neon orange, unnatural€ť; €ślike its gone off€ť; >>>>> €śstrong, not entirely positive smell.€ť >>>>> >>>>> Thai Taste Sriracha Hot Chili Sauce (15.23 ounces, $3.49): 1.4. >>>>> €śCardboardy, thin, bad syrupy consistency€ť; €śmeh€ť; €śkinda fishy€ť; €śa >>>>> little vegetal.€ť >>>> >>>> Saltines and not white rice? Ouch. >>>> >>>> Sriracha is good for spicing up very bland foods, but sadly because >>>> there is so much vinegar that is the predominant taste. Still I keep >>>> some around for the odd use here and there. I find that Japanese >>>> shishito pepper which can easily be purchased ground gives a good >>>> asian-style heat without the overpowering vinegar. >>>> >>> >>> A Brazilian store just opened up nearby, so I spent an hour or so >>> browsing. Among other items, I picked up a bottle of "piri-piri" >>> sauce, a Brazilian hot sauce. It is very hot, and quite tasty. >>> >>> An interesting aspect is that it does not list vinegar as an >>> ingredient; it claims to be 45% chili, along with salt, water, oil, >>> and spices. It does have citric acid, but it doesn't taste like there >>> much of it, as it is not tart at all. >> >> I'll have to try it. I just ran out of Melinda's XXX-hot and am having >> trouble locating it around here. As long as I am ordering one thing >> from Amazon might as well order two, no? >> > > Oh, yeah; Melinda's is the real deal. I just got my bottle of Melinda's XXXX-Hot Special Reserve and holy cow, it's quite a bit hotter than the XXX which I thought was pretty hot before! |
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Asian hot sauce taste test
Oregonian Haruspex > wrote in news:lgaa29$eau$1
@dont-email.me: > Melinda's XXXX-Hot Special Reserve This is the stuff. http://www.amazon.com/Pure-Cap-Hot-S...dp/B0000DG4NJ/ No nastiness, just pure heat. -- --Bryan "The 1960's called. They want their recipe back." --Steve Wertz in rec.food.cooking 4-20-2009 |
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