"Arri London" > wrote in message ...
|
|
.......
| Ate at a Vietnamese restaurant today; TMU came into a bit of unexpected
| cash LOL. There was a brownish sauce (no chile) at the table, along with
| the Huy Fong sriracha and tuong ot toi. Any ideas what that was? In a
| squeezy bottle.
.......
Probably Hoisin sauce, the "ketchup of asia." Sweetish, goes
really well with the chili sauces.

pavane

On Tue, 9 Feb 2010 21:44:21 -0500, pavane wrote:

> "Arri London" > wrote in message ...
>|
>|
> ......
>| Ate at a Vietnamese restaurant today; TMU came into a bit of unexpected
>| cash LOL. There was a brownish sauce (no chile) at the table, along with
>| the Huy Fong sriracha and tuong ot toi. Any ideas what that was? In a
>| squeezy bottle.
> ......
> Probably Hoisin sauce, the "ketchup of asia." Sweetish, goes
> really well with the chili sauces.

That's what I would guess, too. Depending on the area.

-sw

Sqwertz wrote:
>
> On Tue, 9 Feb 2010 21:44:21 -0500, pavane wrote:
>
> > "Arri London" > wrote in message ...
> >|
> >|
> > ......
> >| Ate at a Vietnamese restaurant today; TMU came into a bit of unexpected
> >| cash LOL. There was a brownish sauce (no chile) at the table, along with
> >| the Huy Fong sriracha and tuong ot toi. Any ideas what that was? In a
> >| squeezy bottle.
> > ......
> > Probably Hoisin sauce, the "ketchup of asia." Sweetish, goes
> > really well with the chili sauces.
>
> That's what I would guess, too. Depending on the area.
>
> -sw

If it is hoisin, it's a very different formulation than I've had at
other Vietnamese restaurants. No trace of sweetness.

On Wed, 10 Feb 2010 17:06:19 -0700, Arri London wrote:

> Sqwertz wrote:
>>
>> On Tue, 9 Feb 2010 21:44:21 -0500, pavane wrote:
>>
>>> "Arri London" > wrote in message ...
>>>|
>>>|
>>> ......
>>>| Ate at a Vietnamese restaurant today; TMU came into a bit of unexpected
>>>| cash LOL. There was a brownish sauce (no chile) at the table, along with
>>>| the Huy Fong sriracha and tuong ot toi. Any ideas what that was? In a
>>>| squeezy bottle.
>>> ......
>>> Probably Hoisin sauce, the "ketchup of asia." Sweetish, goes
>>> really well with the chili sauces.
>>
>> That's what I would guess, too. Depending on the area.
>>
>> -sw
>
> If it is hoisin, it's a very different formulation than I've had at
> other Vietnamese restaurants. No trace of sweetness.

i would say 'sweet' in the way ketchup is sweet. that is, not terribly,
but not salty or hot, either.

your pal,
blake

blake murphy wrote:
>
> On Wed, 10 Feb 2010 17:06:19 -0700, Arri London wrote:
>
> > Sqwertz wrote:
> >>
> >> On Tue, 9 Feb 2010 21:44:21 -0500, pavane wrote:
> >>
> >>> "Arri London" > wrote in message ...
> >>>|
> >>>|
> >>> ......
> >>>| Ate at a Vietnamese restaurant today; TMU came into a bit of unexpected
> >>>| cash LOL. There was a brownish sauce (no chile) at the table, along with
> >>>| the Huy Fong sriracha and tuong ot toi. Any ideas what that was? In a
> >>>| squeezy bottle.
> >>> ......
> >>> Probably Hoisin sauce, the "ketchup of asia." Sweetish, goes
> >>> really well with the chili sauces.
> >>
> >> That's what I would guess, too. Depending on the area.
> >>
> >> -sw
> >
> > If it is hoisin, it's a very different formulation than I've had at
> > other Vietnamese restaurants. No trace of sweetness.
>
> i would say 'sweet' in the way ketchup is sweet. that is, not terribly,
> but not salty or hot, either.
>
> your pal,
> blake



But ketchup is *horribly* sweet for my taste LOL. Perhaps the
brown-squeezy-bottle sauce is a variant of hoisin sauce I've just not
had yet. Next time I go to the Asian supermarket will see what's on the
shelves. Always up for something new to try.

On Thu, 11 Feb 2010 18:30:17 -0700, Arri London wrote:

> But ketchup is *horribly* sweet for my taste LOL. Perhaps the
> brown-squeezy-bottle sauce is a variant of hoisin sauce I've just not
> had yet. Next time I go to the Asian supermarket will see what's on the
> shelves. Always up for something new to try.

I really have no idea what it might be if it's not fishy. Other
than some sort of house sauce.

-sw

Sqwertz wrote:
>
> On Thu, 11 Feb 2010 18:30:17 -0700, Arri London wrote:
>
> > But ketchup is *horribly* sweet for my taste LOL. Perhaps the
> > brown-squeezy-bottle sauce is a variant of hoisin sauce I've just not
> > had yet. Next time I go to the Asian supermarket will see what's on the
> > shelves. Always up for something new to try.
>
> I really have no idea what it might be if it's not fishy. Other
> than some sort of house sauce.
>
> -sw

Definitely not fishy and too dark for that other fermented soy paste
used for dipping (can't remember the name). Prolly is a hoisin variant.

In article >,
blake murphy > wrote:

[deleted misreading about hoisin sauce]

> i would say 'sweet' in the way ketchup is sweet. that is, not terribly,
> but not salty or hot, either.

I always thought that ketchup was pretty sweet. I looked it up, and
it's 23% sugar by weight. I was thinking it doesn't taste so sweet
because of the vinegar in it. However, then I looked up hoisin sauce.
It's 27% sugar. So much for my theory.

--
Dan Abel
Petaluma, California USA

On Sat, 13 Feb 2010 21:15:54 -0800, Dan Abel > wrote:

>In article >,
> blake murphy > wrote:
>
>[deleted misreading about hoisin sauce]
>
>> i would say 'sweet' in the way ketchup is sweet. that is, not terribly,
>> but not salty or hot, either.
>
>I always thought that ketchup was pretty sweet. I looked it up, and
>it's 23% sugar by weight. I was thinking it doesn't taste so sweet
>because of the vinegar in it. However, then I looked up hoisin sauce.
>It's 27% sugar. So much for my theory.

When I was in college, I was fascinated by my newly acquired access to
microscopes in the chem lab. I started examining all sorts of everyday
things and catsup was one of them. I wish I hadn't looked. Damned
stuff is full of bug parts.

Terry "Squeaks" Pulliam Burd...always happy to share

---

"If the soup had been as warm as the wine,
if the wine had been as old as the turkey,
and if the turkey had had a breast like the maid,
it would have been a swell dinner." Duncan Hines

On Sun, 14 Feb 2010 16:41:14 -0800, Terry Pulliam Burd
> wrote:

> When I was in college, I was fascinated by my newly acquired access to
> microscopes in the chem lab. I started examining all sorts of everyday
> things and catsup was one of them. I wish I hadn't looked. Damned
> stuff is full of bug parts.

More protein.

--
I love cooking with wine.
Sometimes I even put it in the food.

pavane wrote:
>
> "Arri London" > wrote in message ...
> |
> |
> ......
> | Ate at a Vietnamese restaurant today; TMU came into a bit of unexpected
> | cash LOL. There was a brownish sauce (no chile) at the table, along with
> | the Huy Fong sriracha and tuong ot toi. Any ideas what that was? In a
> | squeezy bottle.
> ......
> Probably Hoisin sauce, the "ketchup of asia." Sweetish, goes
> really well with the chili sauces.
>
> pavane



Not sweet at all. I use hoisin sauces (various brands) all the time.