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Old 12-22-2011, 12:47 PM   #71
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Originally Posted by no mayonnaise View Post
Real sriracha (NOT the Hung Fong rooster brand/green top one, blech!) is the greatest. I go with Shark brand sriracha. There are really only two real sriracha brands imported to the US: Shark and Sriraja Panich. They are produced in the town of Sriracha, Thailand. The garbage sold all over America, made in California, with the rooster on the bottle is abysmal in comparison, they're really different.
I happen to love the Rooster Brand Sriracha, and have never tried the Shark Brand, but will pick some up to try. I'm sure my Asian Market must carry it. They must have 10 thousand items in their store.
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Old 12-22-2011, 02:29 PM   #72
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Here is a little write up on some of the different sriracha sauces.

http://www.vietworldkitchen.com/blog...sion.html#more


Sriracha Taste Off: Thailand vs. America vs. Vietnam - Viet World Kitchen
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Old 12-22-2011, 02:35 PM   #73
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Originally Posted by NAchef
Here is a little write up on some of the different sriracha sauces.

Sriracha Taste Off: Thailand vs. America vs. Vietnam - Viet World Kitchen
Thanks for an interesting article, NA!
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Old 12-23-2011, 02:14 AM   #74
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HP sauce, English Mustard,Mint sauce,Horseradish sauce and last but not least Cackalacky sauce.
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Old 03-09-2012, 09:12 AM   #75
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I went to a little gourmet shop yesterday and splurged on White Truffle Oil - I plan on using it sparingly on fish and vegetables. Have you had the pleasure of trying it? If you bought it, how did you use it? Thanks!
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Old 03-09-2012, 09:39 AM   #76
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HP Brown sauce (lovely on bacon or sausage sarnies)
Heinz salad cream(lovely on absolutely anything:)
Any hot sauce(Habanero,piri piri,scotch bonnett)

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Originally Posted by Bolas De Fraile View Post
HP sauce, English Mustard,Mint sauce,Horseradish sauce and last but not least Cackalacky sauce.
Bolas, what is Cackalacky sauce?
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Old 03-09-2012, 10:48 AM   #77
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Tomato chutney. As versatile as ketchup, but with a much better flavor.
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Old 03-09-2012, 10:50 AM   #78
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Originally Posted by Bubbles View Post
I went to a little gourmet shop yesterday and splurged on White Truffle Oil - I plan on using it sparingly on fish and vegetables. Have you had the pleasure of trying it? If you bought it, how did you use it? Thanks!
I keep some on hand and love the aroma. Try it on some mashed potatoes.
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Old 03-09-2012, 10:57 AM   #79
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Originally Posted by Bubbles View Post
I went to a little gourmet shop yesterday and splurged on White Truffle Oil - I plan on using it sparingly on fish and vegetables. Have you had the pleasure of trying it? If you bought it, how did you use it? Thanks!
my experience with truffle oil is that it's best added to a dish just before serving, not during cooking. just a drop or two in some sort of sauce or dressing --- the wet part of the dish, so as to disperse the flavor.

my favorite condiments are sweet chili sauce, duke's mayo, tiger sauce, horseradish mayo and freshly made pico de gallo with gobs of cilantro. i don't think i could pick just one ---
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Old 03-09-2012, 10:59 AM   #80
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Tomato chutney. As versatile as ketchup, but with a much better flavor.
there is also an asian banana sauce that is very close to ketchup but with a small bite. recommended for folks who can't eat tomatoes but miss ketchup ---

what would be the other ingredients in said chutney?
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