Text 16621, 95 rader
Skriven 2008-11-20 20:17:00 av Dave Drum (1:124/311)
     Kommentar till en text av GLEN JAMIESON
Ärende: Re: ROOSTER SAUCE
=========================
-=> Glen Jamieson wrote to Dave Drum <=-

 DD> Huh? Who Flung Foo rooster sauce isn't hot. No more so than Heinz
 DD> Tabasco Catsup. Mild heat - and could use more garlic.

 DD> Wanna bet?!?!?! Who Flung Foo (from Ranch Cucamonga, CA) is available
 DD> almost everywhere. You really have to search to find Tiger or Shark or
 DD> any of the stuff actually from Sriracha, Thailand.

 GJ> I remember a few years ago hunting for quite a while for sriracha
 GJ> around Amherst, NYS, and finally getting some of that Califuncian stuff
 GJ> in a small Korean grocery.  Here it is much easier, as the local
 GJ> Vietnamese shop has several brands of proper, Thai sriracha, as well as
 GJ> other SE Asian.  I even found some of your plastic bottled sauce
 GJ> lurking at the end of the chilli sauce shelf.  At present I am using
 GJ> the Poo Khao Thong brand sriracha, but also have some Pantainorasingh
 GJ> brand "Sweet chili sauce for chicken", which I sometimes use mixed with
 GJ> sriracha on prawns or other seafood.

Gee, Kevin, what did you do with Glen? There is nothing wrong (as you seem to
imply) with the Who Flung Rooster Sauce. Talk about damning with faint (very)
praise ...

 DD> Huy Fong is a Vietnamese ex-pat company. My YAHOOOOAHHHH Hot Sauce is
 DD> an attempt at a more garlicy Rooster Sauce. I have posted the recipe
 DD> here before and people at the Montreal picnic got a chance to taste it
 DD> - up close and personal.

 GJ> The proportions given on the bottle of my Poo sauce are: Chilli 54%,
 GJ> Sugar 20%, Salt 8%, Vinegar 7%, Garlic 8%, Water 3%.  It has a nice
 GJ> balance, and goes well slopped onto beef sausages.

I barely care. My YAHOOOOAHHHH Hot Sauce half chilies, half garlic for the
solids with the spaces between taken up by vinegar (5% strength) and a bit of
salt. No sugar anywhere in it. 20% sugar ... FEH!

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Apple Ginger Pork Chops
 Categories: Pork, Fruit, Wine
      Yield: 4 servings
 
      4    Pork chops; double cut,
           - center cut, bone in
    1/4 c  Apple cider vinegar
      2 tb Extra-virgin olive oil
      2 ts Minced ginger
      1 ts Minced garlic
      2 tb Fresh lemon juice
      1 ts Salt
      1 ts Pepper
    1/4 c  White wine
      1 c  Sliced (1/4") yellow onions
      2 c  Cored and sliced (1/4")
           - Granny Smith apples
    1/2 c  Raisins
      2 tb Butter
 
  Recipe courtesy Guy Fieri
   
  In a resealable plastic bag, add the chops, apple cider
  vinegar, 1 tablespoon extra-virgin olive oil, ginger, garlic,
  lemon juice, salt and pepper. Marinate for 30 minutes
  
  Preheat oven to 350 degrees F.
  
  In a large saute pan heat 1 tablespoon extra-virgin olive
  oil to almost smoking, then add pork chops, shaking off
  excess marinade. Brown on both sides, then place on a sheet
  pan and put in the oven for 20 minutes or until internal
  temperature reaches 135 degrees F.
  
  In the same saute pan deglaze with wine then add onions,
  apples and raisins and cook until apples are soft and onions
  are translucent. Add butter salt and pepper, to taste, and
  keep warm.
  
  Remove chops from oven and add to the apple mixture.
  
  Serve hot.
  
  Yield: 4 servings
  
  Episode#: GI0404
  Copyright © 2006 Television Food Network, G.P.
  
  Meal Master Format by Dave Drum - 08 September 2008
  
  Uncle Dirty Dave's Archives
 
MMMMM

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