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Old 12-18-2007, 11:52 AM   #11
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Originally Posted by BBQ Mikey View Post
Yes it is like that. It is always in a glass bottle. You may never see it since the world supply of cooking chili is dwindling.

Cooking chile as opposed to ....?

Do you have a link to information about a shortage? I bet we will see that ubiquitous bottle of sweet chili sauce for a long time to come.
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Old 12-18-2007, 03:30 PM   #12
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I heard it from the head chef at PF CHiangs a few months ago. I have not noticed a shortage but the price has risen slightly.
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Old 12-18-2007, 06:15 PM   #13
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Like any produce the supply ebbs and flows with weather but I seriously doubt that the world supply of "cooking" chiles is dwindling.
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Old 12-19-2007, 10:08 AM   #14
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Apparently there was a bad harvest that all I know. I can sleep at night still.
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Old 12-19-2007, 11:17 AM   #15
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Me too.

I am going to make your recipe soon. It looks really good.
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Old 12-19-2007, 04:08 PM   #16
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I wish I could find a bottle that small. All my supermarket carries in sweet chili sauce is a quart size bottle. I actually asked a couple of other shoppers if they'd care to split the bottle with me.

BTW, it is called SWEET chili sauce to differentiate it from HOT chili sauce.

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Old 12-19-2007, 04:12 PM   #17
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Quote:
Originally Posted by elaine l View Post
What do you think of doing this with pork? I have a pork loin and this sounds yummy.
Elaine, if you have a whole pork loin, try THIS recipe instead of chopping it up:


Chinese Dragon


3 to 5 pound boneless dragon loin (if dragon isnt available, you can use pork loin, but your guests will be able to tell the difference)
1/2 tsp salt
1/4 tsp ground pepper

Marinade:
1/2 cup hoisin sauce
1/4 cup soy sauce
1/4 cup rice vinegar
2 Tbs tomato paste
2 Tbs firmly packed brown sugar
1 Tbs Chili Garlic sauce
1 Tbs grated ginger
1 tsp five-spice powder


Garnish:
1 cup mango, diced
1/2 cup pineapple, diced
2 Tbs rice vinegar
2 tsp lemon juice
1 small red bell pepper, julienned
4 scallions, thinly sliced
1 cup coarsely chopped dry roasted, unsalted peanuts

1. Preheat oven to 350F.
2. Combine hoisin sauce, soy sauce, tomato paste, chili garlic sauce, rice vinegar, brown sugar, ginger, and five-spice in a medium saucepan. Simmer over low heat for 10 minutes. Remove from heat; allow marinade to cool.
3. Trim excess fat from dragon loin, season with salt and pepper. Then place in a large ziplock bag. When marinade has cooled, pour into plastic bag, squeeze out any excess air, and close. Allow to marinate for at least 1 hour (preferably overnight), refrigerated.
4. Place the dragon loin on a rack in a shallow roasting pan and cook for 20 to 30 minutes per pound, or until internal temperature is 160F. Allow dragon loin to rest for 10 to 15 minutes before slicing.
5. Slice and serve dragon loin garnished with mango, pineapple, scallions, bell pepper, and peanuts.
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Old 12-19-2007, 04:29 PM   #18
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Thanks Caine. Always love your stuff. Next pork loin gets dragon treatment.

I enjoy Sriracha too, but normally just use it as a condiment. Good to know the difference though.
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Old 12-20-2007, 11:35 AM   #19
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Quote:
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I wish I could find a bottle that small. All my supermarket carries in sweet chili sauce is a quart size bottle.
Caine,

I buy mine in the 32 ounce bottle and it lasts maybe 6 months. I find that I use it quite a bit in dipping sauces and in marinades, etc.

But I have seen it in smaller bottles in my asian market (admittedly huge). In mine they keep the smaller bottles in a different aisle.

I know most of the major produces (Mae Pla or whatever) make small bottle of it.
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Old 12-20-2007, 11:58 AM   #20
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What do you think of doing this with pork? I have a pork loin and this sounds yummy.
I make a sauce for pork/chicken/duck with Cointreau, orange slices, orange juice and red pepper flakes.
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