Tastes like tomatoes. What's the big deal? You could get similar by adding
Tabasco to any fruity essence. No way I'd pay $6 for a bottle of that stuff.

George M. Middius wrote:
>
> Tastes like tomatoes. What's the big deal? You could get similar by adding
> Tabasco to any fruity essence. No way I'd pay $6 for a bottle of that stuff.
>


Tomatoes? $6 a bottle? Fruity? Are you sure you're talking about
Sriracha? (it has a rooster on the label)

I'm not a fan of Sriracha either, but it's good for cooking with. IIRC,
a *big* bottle should cost about $3.

Bob

On May 9, 11:46*am, George M. Middius > wrote:
> Tastes like tomatoes. What's the big deal? You could get similar by adding
> Tabasco to any fruity essence. No way I'd pay $6 for a bottle of that stuff.

Then don't.

A local generic supermarket:
http://www.hannaford.com/product/Huy...tegoryId=46972

Even cheaper at an Asian market.

Ingredients via the Wikipedia article:
http://en.wikipedia.org/wiki/Srirach..._Fong_Foods%29

No tomatoes, no fruit (other than the chili).

Two places I particularly like it: 1) spicy mayo for sushi and 2)
drizzled on fried calimari.

--
Silvar Beitel

On 2013-05-09, zxcvbob > wrote:

> Sriracha? (it has a rooster on the label)

That's the ubiquitous US brand. There are many other sriracha sauces
from Thailand and SEA.

nb

On Thu, 9 May 2013 10:15:54 -0700 (PDT), Silvar Beitel
> wrote:

>On May 9, 11:46*am, George M. Middius > wrote:
>> Tastes like tomatoes. What's the big deal? You could get similar by adding
>> Tabasco to any fruity essence. No way I'd pay $6 for a bottle of that stuff.
>
>Then don't.
>
>A local generic supermarket:
>http://www.hannaford.com/product/Huy...tegoryId=46972
>
>Even cheaper at an Asian market.
>
>Ingredients via the Wikipedia article:
>http://en.wikipedia.org/wiki/Srirach..._Fong_Foods%29
>
>No tomatoes, no fruit (other than the chili).
>
>Two places I particularly like it: 1) spicy mayo for sushi and 2)
>drizzled on fried calimari.

I like to mix it mayo as well for a nice sandwich spread -- great with
white meats (turkey, chicken, pork)
Janet US

On 5/9/2013 1:15 PM, Silvar Beitel wrote:
> On May 9, 11:46 am, George M. Middius > wrote:
>> Tastes like tomatoes. What's the big deal? You could get similar by adding
>> Tabasco to any fruity essence. No way I'd pay $6 for a bottle of that stuff.
>
> Then don't.
>
> A local generic supermarket:
> http://www.hannaford.com/product/Huy...tegoryId=46972
>
> Even cheaper at an Asian market.
>
> Ingredients via the Wikipedia article:
> http://en.wikipedia.org/wiki/Srirach..._Fong_Foods%29
>
> No tomatoes, no fruit (other than the chili).
>
> Two places I particularly like it: 1) spicy mayo for sushi and 2)
> drizzled on fried calimari.
>
> --

Good heavens! Sriracha is not particularly expensive and basically
contains peppers and garlic. I find it very useful for Thai and Szechuan
recipes and I even sometimes use it in Miso soup and Saimin soup.


--
Jim Silverton (Potomac, MD)

Extraneous "not." in Reply To.

zxcvbob wrote:

> > Tastes like tomatoes. What's the big deal? You could get similar by adding
> > Tabasco to any fruity essence. No way I'd pay $6 for a bottle of that stuff.

> Tomatoes? $6 a bottle? Fruity? Are you sure you're talking about
> Sriracha? (it has a rooster on the label)

I didn't notice a rooster, but I'll check tomorrow.

> I'm not a fan of Sriracha either, but it's good for cooking with. IIRC,
> a *big* bottle should cost about $3.

Well, this was at WF, where no price is beyond inflating....

On 2013-05-09, James Silverton > wrote:

> Good heavens! Sriracha is not particularly expensive and basically
> contains peppers and garlic. I find it very useful for Thai and Szechuan
> recipes and I even sometimes use it in Miso soup and Saimin soup.

It's killer on pork rinds. I quit buying the Lays Hot n' Spicy one's and
now buy the plain so I can hose 'em with Huy Fong Sriracha. Once you
get immune to the heat, the rooster goosed-'er sauce is merely very
sweet.

nb

On Thursday, May 9, 2013 4:34:05 PM UTC-4, George M. Middius wrote:
> zxcvbob wrote:
>
>
>
> > > Tastes like tomatoes. What's the big deal? You could get similar by adding
>
> > > Tabasco to any fruity essence. No way I'd pay $6 for a bottle of that stuff.
>
>
>
> > Tomatoes? $6 a bottle? Fruity? Are you sure you're talking about
>
> > Sriracha? (it has a rooster on the label)
>
>
>
> I didn't notice a rooster, but I'll check tomorrow.
>
>
>
> > I'm not a fan of Sriracha either, but it's good for cooking with. IIRC,
>
> > a *big* bottle should cost about $3.
>
>
>
> Well, this was at WF, where no price is beyond inflating....

God, you're such a half-wit.

On 2013-05-09 19:15:24 +0000, Janet Bostwick said:

> On Thu, 9 May 2013 10:15:54 -0700 (PDT), Silvar Beitel
> > wrote:
>
>> On May 9, 11:46*am, George M. Middius > wrote:
>>> Tastes like tomatoes. What's the big deal? You could get similar by adding
>>> Tabasco to any fruity essence. No way I'd pay $6 for a bottle of that stuff.
>>
>> Then don't.

Not everybody likes everything. It's true you can use it to add heat to
something, like tabasco. But then you could say the same about every
existing hot sauce or pepper. I never noticed the price, because it
sits in the refridgerator for a year or more until it's gone--just like
the tabasco, Tapatio sauce and any number of similar items.

>> A local generic supermarket:
>> http://www.hannaford.com/product/Huy...tegoryId=46972
>>
>>
>> Even cheaper at an Asian market.
>>
>> Ingredients via the Wikipedia article:
>> http://en.wikipedia.org/wiki/Srirach..._Fong_Foods%29
>>
>> No tomatoes, no fruit (other than the chili).
>>
>> Two places I particularly like it: 1) spicy mayo for sushi and 2)
>> drizzled on fried calimari.
>
> I like to mix it mayo as well for a nice sandwich spread -- great with
> white meats (turkey, chicken, pork)

I use small amounts in all kinds of things: The flavor is good even
without a quantity to produce significant heat. Yeah, I add it to mayo
for sure. But I also add it to ketchup for use with regulation fries.

But while on this "add mayo" thinking, I periodically buy Patak
pickles, and use them in various ways one of which is to add it to
mayo--very tasty particularly their garlic, chili or lime pickle.

On 2013-05-09 20:01:40 +0000, James Silverton said:

> On 5/9/2013 1:15 PM, Silvar Beitel wrote:
>> On May 9, 11:46 am, George M. Middius > wrote:
>>> Tastes like tomatoes. What's the big deal? You could get similar by adding
>>> Tabasco to any fruity essence. No way I'd pay $6 for a bottle of that stuff.
>>
>> Then don't.
>>
>> A local generic supermarket:
>> http://www.hannaford.com/product/Huy...tegoryId=46972
>>
>>
>> Even cheaper at an Asian market.
>>
>> Ingredients via the Wikipedia article:
>> http://en.wikipedia.org/wiki/Srirach..._Fong_Foods%29
>>
>> No tomatoes, no fruit (other than the chili).
>>
>> Two places I particularly like it: 1) spicy mayo for sushi and 2)
>> drizzled on fried calimari.
>>
>> --
>
> Good heavens! Sriracha is not particularly expensive and basically
> contains peppers and garlic. I find it very useful for Thai and
> Szechuan recipes and I even sometimes use it in Miso soup and Saimin
> soup.

I note an online reference to it for $3.69 for a 28 oz bottle. It's
likely more expensive in the piney woods...

On 2013-05-09 20:03:20 +0000, l not -l said:

> On 9-May-2013, George M. Middius > wrote:
>
>> Tastes like tomatoes. What's the big deal? You could get similar by
>> adding
>> Tabasco to any fruity essence. No way I'd pay $6 for a bottle of that
>> stuff.
>
> You don't say what brand you bought; but, your description sounds
> nothing like the two brands I have tried (Dynasty and Huy Fong).

The standard from which all are (or should be) judged is the Huy Fong
out of Longmead, I think.

> I don't taste tomato, nor Tabasco. To me, it is very distinctive; but if
> I had to compare it to something I'd say it tastes more like a
> cayenne-based sauce with plenty of garlic.

I pay 3 dollars. It has a lot of flavor not just hot. Tabasco is good, too
but Srirachi is more complex. And it is MUCH more expensive when you look
at the per ounce price.


"George M. Middius" > wrote in message
...
>
>
> Tastes like tomatoes. What's the big deal? You could get similar by adding
> Tabasco to any fruity essence. No way I'd pay $6 for a bottle of that
> stuff.
>

I LOVE it on a cheese omelet.

Also pizza. I add it to meatloaf for a spicy richness. I also like it in
quick soups I make like asian chick soup.



"James Silverton" > wrote in message
...
> On 5/9/2013 1:15 PM, Silvar Beitel wrote:
>> On May 9, 11:46 am, George M. Middius > wrote:
>>> Tastes like tomatoes. What's the big deal? You could get similar by
>>> adding
>>> Tabasco to any fruity essence. No way I'd pay $6 for a bottle of that
>>> stuff.
>>
>> Then don't.
>>
>> A local generic supermarket:
>> http://www.hannaford.com/product/Huy...tegoryId=46972
>>
>> Even cheaper at an Asian market.
>>
>> Ingredients via the Wikipedia article:
>> http://en.wikipedia.org/wiki/Srirach..._Fong_Foods%29
>>
>> No tomatoes, no fruit (other than the chili).
>>
>> Two places I particularly like it: 1) spicy mayo for sushi and 2)
>> drizzled on fried calimari.
>>
>> --
>
> Good heavens! Sriracha is not particularly expensive and basically
> contains peppers and garlic. I find it very useful for Thai and Szechuan
> recipes and I even sometimes use it in Miso soup and Saimin soup.
>
>
> --
> Jim Silverton (Potomac, MD)
>
> Extraneous "not." in Reply To.

James Silverton > wrote:
> On 5/9/2013 1:15 PM, Silvar Beitel wrote:
>> On May 9, 11:46 am, George M. Middius > wrote:
>>> Tastes like tomatoes. What's the big deal? You could get similar by adding
>>> Tabasco to any fruity essence. No way I'd pay $6 for a bottle of that stuff.
>>
>> Then don't.
>>
>> A local generic supermarket:
>> http://www.hannaford.com/product/Huy...tegoryId=46972
>>
>> Even cheaper at an Asian market.
>>
>> Ingredients via the Wikipedia article:
>> http://en.wikipedia.org/wiki/Srirach..._Fong_Foods%29
>>
>> No tomatoes, no fruit (other than the chili).
>>
>> Two places I particularly like it: 1) spicy mayo for sushi and 2)
>> drizzled on fried calimari.
>>
>> --
>
> Good heavens! Sriracha is not particularly expensive and basically
> contains peppers and garlic. I find it very useful for Thai and Szechuan
> recipes and I even sometimes use it in Miso soup and Saimin soup.
>

It has a unique flavor to me. Not sure what it's best at. On rice I often
want more vinegar, and I'll use tabasco or Scotts BBQ sauce liquid, or
Frank's. I need to make more of that stuff.

Greg

On 2013-05-10 01:07:50 +0000, Paul M. Cook said:

> I LOVE it on a cheese omelet.
>
> Also pizza.

Oh yeah, forgot about pizza. But right now on pizza I'm using shichimi
chili shake.

> I add it to meatloaf for a spicy richness. I also like it in quick
> soups I make like asian chick soup.

I frequently get pho with bbq pork and shrimp. I put some sriracha in
a little dish and use a little on the bbq pork. I use to put some in a
bowl of mi in soup, but I had to be really careful or it made the soup
impossibly hot. It was too chancy so I stopped using it there.

"gtr" > wrote in message news:2013050917180125970-xxx@yyyzzz...
> On 2013-05-09 20:03:20 +0000, l not -l said:
>
>> On 9-May-2013, George M. Middius > wrote:
>>
>>> Tastes like tomatoes. What's the big deal? You could get similar by
>>> adding
>>> Tabasco to any fruity essence. No way I'd pay $6 for a bottle of that
>>> stuff.
>>
>> You don't say what brand you bought; but, your description sounds
>> nothing like the two brands I have tried (Dynasty and Huy Fong).
>
> The standard from which all are (or should be) judged is the Huy Fong out
> of Longmead, I think.

Rosemead. It is a suburb of Los Angeles.

5001 Earle Ave to be exact.

On 2013-05-10 05:10:15 +0000, Paul M. Cook said:

> "gtr" > wrote in message news:2013050917180125970-xxx@yyyzzz...
>> On 2013-05-09 20:03:20 +0000, l not -l said:
>>
>>> On 9-May-2013, George M. Middius > wrote:
>>>
>>>> Tastes like tomatoes. What's the big deal? You could get similar by
>>>> adding
>>>> Tabasco to any fruity essence. No way I'd pay $6 for a bottle of that
>>>> stuff.
>>>
>>> You don't say what brand you bought; but, your description sounds
>>> nothing like the two brands I have tried (Dynasty and Huy Fong).
>>
>> The standard from which all are (or should be) judged is the Huy Fong
>> out of Longmead, I think.
>
> Rosemead. It is a suburb of Los Angeles.
>
> 5001 Earle Ave to be exact.

That's him. There's an article about the guy who started the company
out of his house every year or so in the LA Times.

"gtr" > wrote in message news:2013051007394743033-xxx@yyyzzz...
> On 2013-05-10 05:10:15 +0000, Paul M. Cook said:
>
>> "gtr" > wrote in message
>> news:2013050917180125970-xxx@yyyzzz...
>>> On 2013-05-09 20:03:20 +0000, l not -l said:
>>>
>>>> On 9-May-2013, George M. Middius > wrote:
>>>>
>>>>> Tastes like tomatoes. What's the big deal? You could get similar by
>>>>> adding
>>>>> Tabasco to any fruity essence. No way I'd pay $6 for a bottle of that
>>>>> stuff.
>>>>
>>>> You don't say what brand you bought; but, your description sounds
>>>> nothing like the two brands I have tried (Dynasty and Huy Fong).
>>>
>>> The standard from which all are (or should be) judged is the Huy Fong
>>> out of Longmead, I think.
>>
>> Rosemead. It is a suburb of Los Angeles.
>>
>> 5001 Earle Ave to be exact.
>
> That's him. There's an article about the guy who started the company out
> of his house every year or so in the LA Times.

You need a comma in there.

Never heard anybody claim Rooster Sauce tastes like tomaters or even vaguely resembles the flavor of Tabasco. Have you ever tried any of it? Not sure where a person might get hammered for six bucks to buy the stuff. The Chinese section of Wally World normally has it for less than 3 bucks a bottle and it last a long time. Its the only hot sauce allowed at my house and has been so for quite a few years now. Starting right about the time the stuff was discovered. .

gtr wrote:

> The standard from which all are (or should be) judged is the Huy Fong
> out of Longmead, I think.

It has a Korean-sounding name, but it's made in Hong Kong.

My takeaway from this discussion is not to lump them all together. My general
feeling about hot sauce is, who cares which one?

[Note to Judy: Avert your eyes from the next sentence.]

But I'll keep an open mind.

"George M. Middius" > wrote in message
...
> gtr wrote:
>
>> The standard from which all are (or should be) judged is the Huy Fong
>> out of Longmead, I think.
>
> It has a Korean-sounding name, but it's made in Hong Kong.

It's made near Los Angeles.

And it is Vietnamese, not Korean or Chinese.

http://www.huyfong.com/frames/index.htm

On Friday, May 10, 2013 12:51:50 PM UTC-4, Paul M. Cook wrote:
> "George M. Middius" > wrote in message
>
> ...
>
> > gtr wrote:
>
> >
>
> >> The standard from which all are (or should be) judged is the Huy Fong
>
> >> out of Longmead, I think.
>
> >
>
> > It has a Korean-sounding name, but it's made in Hong Kong.
>
>
>
> It's made near Los Angeles.
>
>
>
> And it is Vietnamese, not Korean or Chinese.
>
>
>
> http://www.huyfong.com/frames/index.htm

He's talking about the one HE has, shit for brains. Not Huy Fong. It takes a real imbecile to lose a match of wits with him.

On 2013-05-10 16:01:34 +0000, George M. Middius said:

> gtr wrote:
>
>> The standard from which all are (or should be) judged is the Huy Fong
>> out of Longmead, I think.
>
> It has a Korean-sounding name, but it's made in Hong Kong.

Actually the label reads "Tuong Ot Sriracha", and lower on the label it
says Huy Fong Foods. As corrected, it is from Rosemead, CA. It says in
big letters and caps on the back "MADE IN USA".

> My takeaway from this discussion is not to lump them all together. My general
> feeling about hot sauce is, who cares which one?

Don't lump them together but disregard which? I've had a lot of chili
sauces but I really love the "rooster sauce" as everybody seems to call
it.

> wrote in message
...
> On Friday, May 10, 2013 12:51:50 PM UTC-4, Paul M. Cook wrote:
>> "George M. Middius" > wrote in message
>>
>> ...
>>
>> > gtr wrote:
>>
>> >
>>
>> >> The standard from which all are (or should be) judged is the Huy Fong
>>
>> >> out of Longmead, I think.
>>
>> >
>>
>> > It has a Korean-sounding name, but it's made in Hong Kong.
>>
>>
>>
>> It's made near Los Angeles.
>>
>>
>>
>> And it is Vietnamese, not Korean or Chinese.
>>
>>
>>
>> http://www.huyfong.com/frames/index.htm
>
> He's talking about the one HE has, shit for brains. Not Huy Fong. It takes
> a real imbecile to lose a match of wits with him.

> wrote in message
...
> On Friday, May 10, 2013 12:51:50 PM UTC-4, Paul M. Cook wrote:
>> "George M. Middius" > wrote in message
>>
>> ...
>>
>> > gtr wrote:
>>
>> >
>>
>> >> The standard from which all are (or should be) judged is the Huy Fong
>>
>> >> out of Longmead, I think.
>>
>> >
>>
>> > It has a Korean-sounding name, but it's made in Hong Kong.
>>
>>
>>
>> It's made near Los Angeles.
>>
>>
>>
>> And it is Vietnamese, not Korean or Chinese.
>>
>>
>>
>> http://www.huyfong.com/frames/index.htm
>
> He's talking about the one HE has, shit for brains. Not Huy Fong. It takes
> a real imbecile to lose a match of wits with him.

Cold as a gin and tonic she was.

In article <2013050917180125970-xxx@yyyzzz>, gtr > wrote:

> On 2013-05-09 20:03:20 +0000, l not -l said:
>
> > On 9-May-2013, George M. Middius > wrote:
> >
> >> Tastes like tomatoes. What's the big deal? You could get similar by
> >> adding
> >> Tabasco to any fruity essence. No way I'd pay $6 for a bottle of that
> >> stuff.
> >
> > You don't say what brand you bought; but, your description sounds
> > nothing like the two brands I have tried (Dynasty and Huy Fong).
>
> The standard from which all are (or should be) judged is the Huy Fong
> out of Longmead, I think.

From what I've read, Vietnamese folks don't agree with that -- but what
do they know?

Isaac

On 2013-05-11 02:34:22 +0000, Paul M. Cook said:

> > wrote in message
> ...
>> On Friday, May 10, 2013 12:51:50 PM UTC-4, Paul M. Cook wrote:
>>> "George M. Middius" > wrote in message
>>>
>>> ...
>>>
>>>> gtr wrote:
>>>
>>>>
>>>
>>>>> The standard from which all are (or should be) judged is the Huy Fong
>>>
>>>>> out of Longmead, I think.
>>>
>>>>
>>>
>>>> It has a Korean-sounding name, but it's made in Hong Kong.
>>>
>>>
>>>
>>> It's made near Los Angeles.
>>>
>>>
>>>
>>> And it is Vietnamese, not Korean or Chinese.
>>>
>>>
>>>
>>> http://www.huyfong.com/frames/index.htm
>>
>> He's talking about the one HE has, shit for brains. Not Huy Fong. It
>> takes a real imbecile to lose a match of wits with him.
>
> Cold as a gin and tonic she was.

I can make no sense of the "dialogue" above. But it looks painful.

On Friday, May 10, 2013 10:33:50 PM UTC-4, Paul M. Cook wrote:
> > wrote in message
>
> ...
>
> > On Friday, May 10, 2013 12:51:50 PM UTC-4, Paul M. Cook wrote:
>
> >> "George M. Middius" > wrote in message
>
> >>
>
> >> ...
>
> >>
>
> >> > gtr wrote:
>
> >>
>
> >> >
>
> >>
>
> >> >> The standard from which all are (or should be) judged is the Huy Fong
>
> >>
>
> >> >> out of Longmead, I think.
>
> >>
>
> >> >
>
> >>
>
> >> > It has a Korean-sounding name, but it's made in Hong Kong.
>
> >>
>
> >>
>
> >>
>
> >> It's made near Los Angeles.
>
> >>
>
> >>
>
> >>
>
> >> And it is Vietnamese, not Korean or Chinese.
>
> >>
>
> >>
>
> >>
>
> >> http://www.huyfong.com/frames/index.htm
>
> >
>
> > He's talking about the one HE has, shit for brains. Not Huy Fong. It takes
>
> > a real imbecile to lose a match of wits with him.

Well put, mongoloid.

On Saturday, May 11, 2013 12:04:37 PM UTC-4, gtr wrote:
> On 2013-05-11 02:34:22 +0000, Paul M. Cook said:
>
>
>
> > > wrote in message
>
> > ...
>
> >> On Friday, May 10, 2013 12:51:50 PM UTC-4, Paul M. Cook wrote:
>
> >>> "George M. Middius" > wrote in message
>
> >>>
>
> >>> ...
>
> >>>
>
> >>>> gtr wrote:
>
> >>>
>
> >>>>
>
> >>>
>
> >>>>> The standard from which all are (or should be) judged is the Huy Fong
>
> >>>
>
> >>>>> out of Longmead, I think.
>
> >>>
>
> >>>>
>
> >>>
>
> >>>> It has a Korean-sounding name, but it's made in Hong Kong.
>
> >>>
>
> >>>
>
> >>>
>
> >>> It's made near Los Angeles.
>
> >>>
>
> >>>
>
> >>>
>
> >>> And it is Vietnamese, not Korean or Chinese.
>
> >>>
>
> >>>
>
> >>>
>
> >>> http://www.huyfong.com/frames/index.htm
>
> >>
>
> >> He's talking about the one HE has, shit for brains. Not Huy Fong. It
>
> >> takes a real imbecile to lose a match of wits with him.
>
> >
>
> > Cold as a gin and tonic she was.
>
>
>
> I can make no sense of the "dialogue" above. But it looks painful.

Yet you felt the need to reply. Pant load.

On Friday, May 10, 2013 10:34:22 PM UTC-4, Paul M. Cook wrote:
> > wrote in message
>
> ...
>
> > On Friday, May 10, 2013 12:51:50 PM UTC-4, Paul M. Cook wrote:
>
> >> "George M. Middius" > wrote in message
>
> >>
>
> >> ...
>
> >>
>
> >> > gtr wrote:
>
> >>
>
> >> >
>
> >>
>
> >> >> The standard from which all are (or should be) judged is the Huy Fong
>
> >>
>
> >> >> out of Longmead, I think.
>
> >>
>
> >> >
>
> >>
>
> >> > It has a Korean-sounding name, but it's made in Hong Kong.
>
> >>
>
> >>
>
> >>
>
> >> It's made near Los Angeles.
>
> >>
>
> >>
>
> >>
>
> >> And it is Vietnamese, not Korean or Chinese.
>
> >>
>
> >>
>
> >>
>
> >> http://www.huyfong.com/frames/index.htm
>
> >
>
> > He's talking about the one HE has, shit for brains. Not Huy Fong. It takes
>
> > a real imbecile to lose a match of wits with him.
>
>
>
> Cold as a gin and tonic she was.

Dumb as rock, he was.

Add some ripe cayenne or jalapeno peppers to a blender. Add some vinegear
and salt.
You can add anything you like from the ingredient label on any type of hot
sauce you desire.
Custom sauce just the way you like it. Put it in a jar in your fridge


"bigwheel" > wrote in message
...
>
> 'George M. Middius[_2_ Wrote:
>> ;1833273']Tastes like tomatoes. What's the big deal? You could get
>> similar by adding
>> Tabasco to any fruity essence. No way I'd pay $6 for a bottle of that
>> stuff.
>
> Never heard anybody claim Rooster Sauce tastes like tomaters or even
> vaguely resembles the flavor of Tabasco. Have you ever tried any of it?
> Not sure where a person might get hammered for six bucks to buy the
> stuff. The Chinese section of Wally World normally has it for less than
> 3 bucks a bottle and it last a long time. Its the only hot sauce allowed
> at my house and has been so for quite a few years now. Starting right
> about the time the stuff was discovered. .
>
>
>
>
> --
> bigwheel



--- news://freenews.netfront.net/ - complaints: ---

"gtr" > wrote in message news:2013051109043734340-xxx@yyyzzz...
> On 2013-05-11 02:34:22 +0000, Paul M. Cook said:
>
>> > wrote in message
>> ...
>>> On Friday, May 10, 2013 12:51:50 PM UTC-4, Paul M. Cook wrote:
>>>> "George M. Middius" > wrote in message
>>>>
>>>> ...
>>>>
>>>>> gtr wrote:
>>>>
>>>>>
>>>>
>>>>>> The standard from which all are (or should be) judged is the Huy Fong
>>>>
>>>>>> out of Longmead, I think.
>>>>
>>>>>
>>>>
>>>>> It has a Korean-sounding name, but it's made in Hong Kong.
>>>>
>>>>
>>>>
>>>> It's made near Los Angeles.
>>>>
>>>>
>>>>
>>>> And it is Vietnamese, not Korean or Chinese.
>>>>
>>>>
>>>>
>>>> http://www.huyfong.com/frames/index.htm
>>>
>>> He's talking about the one HE has, shit for brains. Not Huy Fong. It
>>> takes a real imbecile to lose a match of wits with him.
>>
>> Cold as a gin and tonic she was.
>
> I can make no sense of the "dialogue" above. But it looks painful.

It is all about frozen pizza.


>

Sounds like a do it yourself project best left to Martha Stewart.