On Mon, 9 Jun 2008 13:45:29 -0500, "Gregory Morrow"
wrote:


Lou Decruss wrote:

On Mon, 09 Jun 2008 14:03:27 -0400, Tracy wrote:

Lou Decruss wrote:
On Mon, 09 Jun 2008 12:46:52 -0400, Tracy wrote:


For the record - my dipping sauce is usually soy, rice vinegar and
chili
garlic sauce. My son likes to add a smidge of the liquid from the jar
of
pickled jalapenos for more heat.



You can get the heat from chili oil. Maybe a sesame-chili oil even.
Tj's has a wasabi oil that's very good. A few drops is all you need.
Jalapeno juice sounds pretty nasty.

Lou

It's just vinegar - mostly....

But but but......you already have vinegar in it!

http://www.lavictoria.com/en/productsDetail.asp

Link doesn't work for me. But I know what they are. More of a
Mexican item than Asian.

Tempura jalapeño slices = awesome.

That sounds interesting, but I stand by my original statement.



The juice from those canned japs is so off - putting because it looks so
*icky*...it's only good for dumping down the drain. Then rinse the japs
*thoroughly* to get rid of all the shmutz that was suspended in that gross
liquid.

I keep them around for when I don't have the real deal, but the juice
is nasty. I can't imagine using it. Most packing liquids I toss out.

I will use the oil based liquid from Chicago style giardiniera. It
makes good dipping sauce for breadsticks or even a few drops on a
pizza is good. I've added a bit to the pot when making Italian beef
with good success as long as you like a bit of heat. I wouldn't do
anything with the "spring mix" that most of the world knows as
giardiniera.

Lou

On Mon, 09 Jun 2008 15:59:57 -0400, Tracy wrote:

Lou Decruss wrote:
On Mon, 09 Jun 2008 14:03:27 -0400, Tracy wrote:



It's just vinegar - mostly....



But but but......you already have vinegar in it!




Yeah, but ...this is a 19 year old kid we are talking about. He likes
the hot vinegar addition...and you are entitled to your opinion.

Yes, we're all entitled. I just tossed a few ideas out that seemed
better. YMMV I've got a 22 yr. old that destroys an Italian style
sub sandwich with yellow mustard. He's entitled too I guess.

Lou

On Mon, 09 Jun 2008 16:07:48 -0400, Tracy wrote:

Gregory Morrow wrote:

The juice from those canned japs is so off - putting because it looks so
*icky*...it's only good for dumping down the drain. Then rinse the japs
*thoroughly* to get rid of all the shmutz that was suspended in that gross
liquid.



I don't buy jalapeños in a can. The type I buy are in a jar and they
don't have any icky liquid. It is basically vinegar and salt. No ick -
more like what you find in a pickle jar.
But, again, you are entitled to your opinion.

I get the jars too. Still icky.

Lou

"Nancy Young" wrote in message
. ..

wrote

I've come to fall in love with the pot stickers at TGI Fridays, but I
can't get
there that often as the closest is 20 miles away. But I just saw pot
stickers in
the frozen food aisle at the grocery today. I want to try them but I'd
like to
know what the dipping sauce is. Has anyone had them at TGIF's? If so, do
you
know what they serve for dipping? It's a very thin sauce. Could it be
straight
soy sauce or would that be too salty? Thanks.

My favorite pot sticker sauce is Dynasty brand Pot sticker Gyoza
Dipping Sauce. I can't find it in the stores so I will be trying to
recreate it myself.

Ingredients: Water, Soy Sauce, Distilled Vinegar, Sesame Oil, Salt
Garlic, Capsicum.

Anyone want to advise me about the last item? I know capsicum is
pepper, but in what form and what type I should use?

While you're at it, you should try making your own pot stickers, it's
well worth the effort. I make up a lot and freeze them on a sheet
so they don't stick together. Once they are frozen, put them in a
freezer bag. The reason for this is you wouldn't just make
12 pot stickers, at least I wouldn't. While you have all the ingredients,
you make a whole recipe.

Scroll down on this website for the recipe:

http://www.roadfood.com/Forums/topic.asp?TOPIC_ID=17548


All Chinese restaurants I have ever frequented use soy sauce, chili paste,
sesame oil, rice wine vinegar and thinly sliced scallions. I wing it by
just using a few glugs (maybe 1/4 cup) of soy sauce and maybe a generous
tablesppon of vinegar. I tend to use a half teaspoon of sesame oil.
Perhaps a quarter teaspoon of chili paste.

Paul

wrote in message
...
I've come to fall in love with the pot stickers at TGI Fridays, but I
can't get
there that often as the closest is 20 miles away. But I just saw pot
stickers in
the frozen food aisle at the grocery today. I want to try them but I'd
like to
know what the dipping sauce is. Has anyone had them at TGIF's? If so, do
you
know what they serve for dipping? It's a very thin sauce. Could it be
straight
soy sauce or would that be too salty? Thanks.


I don't know about TGIF but I use 45% soy 45% rice vinegar 10% toasted
sesame oil and sugar to taste. I also like to sprinkle a few Sesame seeds
in the mix grated ginger is optional.


--
Old Scoundrel

(AKA Dimitri)

George wrote:
Jean B. wrote:
I'd probably use a tad of sambal oelek, but not everyone has that on
hand.


Why not?

A squirt of sriacha would also work since its garlic and vinegar are
also components of the sauce.

Hmmm. I LIKE that idea!

--
Jean B.

hahabogus wrote:
George wrote in
:

Jean B. wrote:
aem wrote:
On Jun 8, 6:28 am, "Nancy Young" wrote:
My favorite pot sticker sauce is Dynasty brand Pot sticker Gyoza
Dipping Sauce. I can't find it in the stores so I will be trying
to recreate it myself.

Ingredients: Water, Soy Sauce, Distilled Vinegar, Sesame Oil, Salt
Garlic, Capsicum.

Anyone want to advise me about the last item? I know capsicum is
pepper, but in what form and what type I should use?
[snip]
I'd think dried red pepper flakes would be easiest. You could use
the whole dried red chiles that Asian markets have but it's hard to
control heat using them. -aem
I'd probably use a tad of sambal oelek, but not everyone has that on
hand.

Why not?

A squirt of sriacha would also work since its garlic and vinegar are
also components of the sauce.

I'd go with using fish sauce instead of the soy sauce, toasted sesame
seed oil just a bit, lime juice instead of the vinegar, minced garlic,
minced purple shallot and heavy on the sweet chilli sauce. Adding a
little sherry (say a tsp or 2 max) if it turns out not thin enough. The
sherry I'd use is the sherry I store my ginger in.

I believe the flavours of lime, ginger, garlic, sweetness and heat are
the minimum reqirements in a Asian dipping sauce. Especially if you're
not Asian and you're making it.

Wouldn't that depend on the part of Asia one is talking about? I can't
say I associate lime juice with Chinese cuisine.

--
Jean B.

"Tracy" wrote

Nancy Young wrote:

Thanks everyone, I'll look for the chili oil. I really like the Dynasty
stuff, but I also know I should make my own. And sure beats wasting
time trying to find someplace that carries it.

No one volunteered to mail you some? I have a huge Asian grocery near me
- which I visit just about every Friday. I have seen the Dynasty brand
- not specifically the dipping sauce but if they it have I'd be happy to
mail you some.....

Tracy! How nice are you?? Thank you so much for that offer.
I did find a place where I could order a case for $25, and
thought, I should just learn to make my own. I have a little left
so I can do taste comparisons.

One of these days when I'm done with all the redecorating upheaval
here. Soon.

For the record - my dipping sauce is usually soy, rice vinegar and chili
garlic sauce. My son likes to add a smidge of the liquid from the jar of
pickled jalapenos for more heat.

Interesting, jalapenos. Bet that's good, too.

nancy

On Mon, 09 Jun 2008 14:03:27 -0400, Tracy wrote:

Lou Decruss wrote:
On Mon, 09 Jun 2008 12:46:52 -0400, Tracy wrote:


For the record - my dipping sauce is usually soy, rice vinegar and chili
garlic sauce. My son likes to add a smidge of the liquid from the jar of
pickled jalapenos for more heat.



You can get the heat from chili oil. Maybe a sesame-chili oil even.
Tj's has a wasabi oil that's very good. A few drops is all you need.
Jalapeno juice sounds pretty nasty.

Lou

It's just vinegar - mostly....

http://www.lavictoria.com/en/productsDetail.asp

Tempura jalapeño slices = awesome.

Tracy

pickled or fresh peppers? either way, it sounds a little...alarming.

your pal,
blake

On Mon, 09 Jun 2008 15:41:27 -0500, Lou Decruss
wrote:

I will use the oil based liquid from Chicago style giardiniera. It
makes good dipping sauce for breadsticks or even a few drops on a
pizza is good. I've added a bit to the pot when making Italian beef
with good success as long as you like a bit of heat. I wouldn't do
anything with the "spring mix" that most of the world knows as
giardiniera.

Lou


lou, is there a brand of this that might make it out of chicago?

your pal,
blake

On Mon, 09 Jun 2008 15:59:22 -0500, Lou Decruss
wrote:

On Mon, 09 Jun 2008 15:59:57 -0400, Tracy wrote:

Lou Decruss wrote:
On Mon, 09 Jun 2008 14:03:27 -0400, Tracy wrote:



It's just vinegar - mostly....



But but but......you already have vinegar in it!




Yeah, but ...this is a 19 year old kid we are talking about. He likes
the hot vinegar addition...and you are entitled to your opinion.

Yes, we're all entitled. I just tossed a few ideas out that seemed
better. YMMV I've got a 22 yr. old that destroys an Italian style
sub sandwich with yellow mustard. He's entitled too I guess.

Lou

you mean like french's? he's lucky you didn't strike him.

your pal,
blake

blake murphy wrote:
On Mon, 09 Jun 2008 14:03:27 -0400, Tracy wrote:

Lou Decruss wrote:
On Mon, 09 Jun 2008 12:46:52 -0400, Tracy wrote:

For the record - my dipping sauce is usually soy, rice vinegar and chili
garlic sauce. My son likes to add a smidge of the liquid from the jar of
pickled jalapenos for more heat.


You can get the heat from chili oil. Maybe a sesame-chili oil even.
Tj's has a wasabi oil that's very good. A few drops is all you need.
Jalapeno juice sounds pretty nasty.

Lou
It's just vinegar - mostly....

http://www.lavictoria.com/en/productsDetail.asp

Tempura jalapeño slices = awesome.

Tracy

pickled or fresh peppers? either way, it sounds a little...alarming.

your pal,
blake


Pickled.

-Tracy

On Tue, 10 Jun 2008 16:03:16 GMT, blake murphy
wrote:

On Mon, 09 Jun 2008 15:41:27 -0500, Lou Decruss
wrote:

I will use the oil based liquid from Chicago style giardiniera. It
makes good dipping sauce for breadsticks or even a few drops on a
pizza is good. I've added a bit to the pot when making Italian beef
with good success as long as you like a bit of heat. I wouldn't do
anything with the "spring mix" that most of the world knows as
giardiniera.

Lou


lou, is there a brand of this that might make it out of chicago?

your pal,
blake

The best stuff comes from the deli counter in glass crocks just like
pickles. I'm sure that's not an option. So these are the bottled
biggies.

http://www.viennabeef.com/products/i...?PRODUCT_ID=23

http://www.dellalpe.com/

http://www.hotsauceworld.com/ilprimgiar16.html

http://www.cosmicchile.com/site/il-primo-giardiniera


Lou

On Tue, 10 Jun 2008 16:04:32 GMT, blake murphy
wrote:

On Mon, 09 Jun 2008 15:59:22 -0500, Lou Decruss
wrote:

On Mon, 09 Jun 2008 15:59:57 -0400, Tracy wrote:

Lou Decruss wrote:
On Mon, 09 Jun 2008 14:03:27 -0400, Tracy wrote:



It's just vinegar - mostly....



But but but......you already have vinegar in it!




Yeah, but ...this is a 19 year old kid we are talking about. He likes
the hot vinegar addition...and you are entitled to your opinion.

Yes, we're all entitled. I just tossed a few ideas out that seemed
better. YMMV I've got a 22 yr. old that destroys an Italian style
sub sandwich with yellow mustard. He's entitled too I guess.

Lou

you mean like french's?

Yep.......I like it. But not on that..yuk

he's lucky you didn't strike him.

If you saw him you'd agree I'm the lucky one. In 22 years I've never
hit him. I'm 6'3", 205 pounds, and in pretty good shape. He'd kick
my ass.

Lou

On Tue, 10 Jun 2008 11:43:25 -0500, Lou Decruss
wrote:

On Tue, 10 Jun 2008 16:03:16 GMT, blake murphy
wrote:

On Mon, 09 Jun 2008 15:41:27 -0500, Lou Decruss
wrote:

I will use the oil based liquid from Chicago style giardiniera. It
makes good dipping sauce for breadsticks or even a few drops on a
pizza is good. I've added a bit to the pot when making Italian beef
with good success as long as you like a bit of heat. I wouldn't do
anything with the "spring mix" that most of the world knows as
giardiniera.

Lou


lou, is there a brand of this that might make it out of chicago?

your pal,
blake

The best stuff comes from the deli counter in glass crocks just like
pickles. I'm sure that's not an option. So these are the bottled
biggies.

http://www.viennabeef.com/products/i...?PRODUCT_ID=23

http://www.dellalpe.com/

http://www.hotsauceworld.com/ilprimgiar16.html

http://www.cosmicchile.com/site/il-primo-giardiniera


Lou

o.k., i was thinking more of the large pieces of cauliflower, carrot
slices, etc. rather than the condiment. i've been looking for the
dilled cauliflower heads by mezzetta, which i used to see all the time
but seems to have disappeared in the stores i go to. i have a jar of
their 'california hot mix,' but it's almost too hot for what i have in
mind, which is just a little something on the side for a sandwich or
the like.

but while we're almost on the subject, i've gotten subs at two
quasi-sub places (quizno's and potbelly's) which offer hot peppers,
but they are jalapeños instead of crushed cherry peppers. that just
ain't right. what's worse, the jerry's near me, the local source for
cheesesteaks, has closed down. all signs of the coming apocalypse.

your pal,
blake