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| norinraddss |
 Posted: Thu May 03, 2007 2:10 pm |
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Joined: 29 Jul 2003
Posts: 646
Location: Dallas, TX
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| Discuss... |
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The Cube Brian, it's the place that you skate when you let go. |
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| Sticky |
| Posted: Thu May 03, 2007 2:40 pm |
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Joined: 10 May 2005
Posts: 1957
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is good!
I turned my boss on to it last week and he drenched his Quesadillas and was sweating big time. I'm going to pick up a bottle for him.
I always top off my stirfrys with a wisp of it. Don't want to overdo it as it takes over, gotta be able to taste the ginger and garlic! |
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| norinraddss |
| Posted: Thu May 03, 2007 2:50 pm |
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Joined: 29 Jul 2003
Posts: 646
Location: Dallas, TX
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Indeed, it not only has heat, but a flavor all its own. I think this is important to note for certain types of chiles (i.e. habanero, thai bird, etc)
They've got their own disticntive fruity flavor once you get past the heat. I just had sriracha on a hot dog. I also like it on a gyro.
It's also fantastic for this:
Halibut "Hot Wings"
1. FRESH Halibut
2. Lots of crushed corn tortillas seasoned with lime, cumin, and chili powder
3. Sriracha
Cut the halibut (or any good white fish) into "fingers" and coat with the seasoned tortilla crumbs. Bake for ten minutes at 450, then top with as much sriracha as you can handle. If you get high, do so before eating this. I don't anymore, but I hear it's magical stoner food. |
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The Cube Brian, it's the place that you skate when you let go. |
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| lloyd.park |
| Posted: Thu May 03, 2007 3:54 pm |
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ORDER OF THE SKULL
Joined: 25 Jan 2005
Posts: 9700
Location: san jose, california
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commonly called vietnamese hot sauce.
commonly seen in pho noodle soup joints.
enjoy.
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| norinraddss |
| Posted: Thu May 03, 2007 4:29 pm |
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Joined: 29 Jul 2003
Posts: 646
Location: Dallas, TX
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Well Lloyd, if you want to get technical... It's Thai, not Viet... 
I love to see who peruses this forum. It's one of my favorites on the site.
Ok, back to the sauce. Next stoner recipe:
1. One package of Ramen, prepared without the seasoning packet and drained
2. One incredibly hot wok (oiled with about 3tbs of anything but olive)
3. Two eggs
4. Soy, fish, and oyster sauce in equal parts, one half part sugar
5. Crack eggs in wok and scramble like crazy
6. Throw in Ramen
7. Throw is step 4 sauce
8. Lots of sriracha
9. Eat, using chop sticks only |
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The Cube Brian, it's the place that you skate when you let go. |
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| Buckethead |
| Posted: Thu May 03, 2007 4:48 pm |
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ORDER OF THE SKULL
Joined: 25 Oct 2001
Posts: 5068
Location: Canada
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| I like it. Great flavour from it. I got this bottle of it that seems to be hotter then normal though. |
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| DILLINGERxCAPE |
| Posted: Thu May 03, 2007 4:51 pm |
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Guest
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great for all meals,
I dig it on a salad, adds a kick to that healthy shit!!!
even better on pancakes, eggs, hash browns and bacon.
come to think of it, I use it on everything...
shit, I'd use it as lube if my g/f would let me  |
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| TEAM_PING_AMORONE |
| Posted: Thu May 03, 2007 5:05 pm |
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Joined: 07 Jan 2002
Posts: 8345
Location: in front of a computer
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| Just search this forum........I think this has been discussed more than anything else...well maybe White Castles sliders has it beat but not by much. |
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| norinraddss |
| Posted: Thu May 03, 2007 5:44 pm |
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Joined: 29 Jul 2003
Posts: 646
Location: Dallas, TX
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| Mehhhh searching takes the fun out of it. I just wanna bullshit some more. |
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The Cube Brian, it's the place that you skate when you let go. |
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| never-too-old-to-skate |
| Posted: Thu May 03, 2007 11:31 pm |
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ORDER OF THE SKULL
Joined: 11 Jan 2007
Posts: 2528
Location: beyond the ether!
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norinraddss wrote: 2. One incredibly hot wok (oiled with about 3tbs of anything but olive)
Peanut oil works best for asian wok cooking as it can withstand a higher temperature before burning. |
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