On Sat, 08 May 2010 12:11:15 -0400, Ian wrote:

> 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.

I've never eaten at both because of their "Americanization". I've
never eaten at either, but it's kinda ironic that you mention
they're the company because I've always considered them the same
restaurant with just a shrug of my shoulders, without knowing they
really *are* the same people.

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


Good. Then I don't need to give you the Mae Ploy speech again.

Except for their curry pastes... I just used some Massaman tonight
in some cured pork butt tacos (with onions and piquillo peppers all
fried in lamb fat and topped with chipotle cream sauce(*). I always
have 2-3 varieties of this on hand in any given month. They only
cost $2/14oz at my store and they last a year when you have 3 types
on hand.

-sw

(*) This is not a specialty of the house. I just started pulling
stuff out of the fridge and that's what it became. And it was very
good. Enough left to do another lunch of it tomorrow. Using the
red or yellow paste this time.