Sqwertz wrote:
> 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

PFChang's junior spin-off, Pei Wei, uses sugar in just about everything,
but its hard to put too much sugar for the public in a product in the
US, it seems.

My friend who liked the Dali Chicken loves extremely hot Indian food,
and eats Thai often, so I tend to trust his judgment that Dali Chicken
is worth a look.

My bottles of the Mae Ploy sauce are not the thin spring-roll versions,
I just checked.

Ian