Rooster sauce? I'd never heard of it so I looked it up in Wikipedia. 2000 Scoville units!? Wimpy, wimpy, wimpy.Daryl you ignorant slut, I don't care about Scoville units. Rooster sauce is great not because it's especially hot but because it has a lovely flavor. It's also got a certain panache, "Tah, look at me. I use rooster sauce." said in your best Buffy and Muffy at the country club voice
I can do hot food, and food that should be hot I do like fairly hot. Our last visit to Senor Taco saw the back of my head sweating so much that I could ring drops out of my hair. I wore out two different swabbing napkins. The problem for me is when a sauce or condiment has been treated as if the heat is more important than good flavor.
It's actually Sriracha, not rooster sauce, but we lame Americans refer to it as such because it has a rooster on the bottle. We're easy that way. Plus I'm sure that Sriracha is hard to say. I don't trust Americans to work too hard to say names, and I'll relate a story from my college days to suggest that an anecdote is proof.
I went to a local two year business college, though we won't mention it took me three years. One of my classmates was Pakistani and told us all to call him Chris. Chris worked in a tshirt store in the horrible trio of hell that soils the mountains to the east of my town. Turns out his real name was Chentu, but the locals couldn't pronounce that, and he became Chris.
And for what it's worth, I don't really think Daryl is ignorant or slutty. For those who didn't get the joke, the video below is for you.
6 comments:
The rooster is actually the logo of the company that makes sriracha, Huy Fong Foods, an American company begun in Los Angeles by a Vietnamese fellow. Their other products also have roosters on the bottles. Sriracha is sweet and ketchup-y with a little spice. My favorite is the sambal, which no one calls rooster sauce. Speaking of snobbery, my head chef will ignore a server asking for rooster sauce until she asks for sriracha.
I am going to stay out of this dispute.
I just dropped by to say I am glad you dropped by my blog. With regard to Canada being above the US. When being screwed we prefer to be on top. Be nice to us we are the biggest suppliers of oil to the US and control 1/4 to 1/3 of the worlds fresh water;). Perhaps, Bush might consider invading the Great White North. The US dollar has just dropped below the Canadian dollar. Just four years ago the Canadian dollar was $0.63US. What's happening!! (I am just kidding, I have a pretty good idea of the depths of the American tragedy.
Samuels, I agree on the flavor aspect. Didn’t mean to start a brouhaha over Jamaican Jerk. I personally like a sub-tile burn my ass off make me sweat additive and would rather have it influence than overpower. I like habanero, which can be extremely pungent and can get way out of control if I don’t taste as I add. There is a three flavor impact in the sauce I’ve been searching for in my Jamaican Jerk recipe, which is why I actually asked you in all sincerity for guidance. I always ask cooks their view, I learn that way.
The Jerk sauce I’m looking for has a lemony sauce flavor on the front end, a mild sweet green onions BBQ flavor in between and a little habanero on the tail end. I had this dish in a restaurant in Sacramento and it knocked my socks off. Yes, I asked for the recipe. The chef looked at me like “Getthefuckouttahere.” That was about the year 2000 and I have been searching for it like the Holy Grail ever since.
Anyway, no dispute about Bobby Flay dude, he bugs me too.
Rooster sauce is like a religion.
Either you like it or you're burning in hell.
(according to me of course)
I hate that Bobby Flay, too. Your descrip of him -- "talentless hack" -- says it all. I can't grant one iota of respect to a man who makes women do all the work for him and then pretends like HE'S the genius. *spit*
I owe you a post. I know I know.
And I saw a derby chick at the gym yesterday, even without makeup she scared me...
Yikes. I've got an earful for AYSO right about now.
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