On Thu, 06 May 2010 20:58:03 -0400, Ian wrote:

> Anyway, what I said was that I love the Mae Ploy Chile Sauce (mine
> doesn't have 'garlic' in the title, but its in the contents) too, and
> have been known to force it on my friends, absolutely sure that they
> will love it, as they have.

I just went downstairs to check on the label but I made a sandwich
instead (Garlic Bologna, Columbus Salami, Helmans, horseradish, and
romaine lettuce, in case anybody was wondering ;-)\

Anyway, it's *not* the one labeled "Spring Roll Dipping Sauce" or
"For Spring Rolls" which is a thinner sauce. Buy the full strength
and thin it down yourself - with the ingredients I suggested
earlier.

Mae Ploy has a much greater depth of flavor than any other sweet
chili sauce out there (Carnaval brand being the another
widely-distributed one here in the US, but very inferior).

> I have not yet tasted the Dali Chicken - a friend who is useless in the
> kitchen asked me to see if I could recreate it, so I'm doing some
> research while I wait for an opportunity to try it.

I've never eaten at PF Changs but I'm betting it's based on sweet
chili sauce.

On second thought, I just read a couple reviews of it and I take
that back. It doesn't sound sweet (I would have figured most
everything at PFC's was sweet).

-sw