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Thread: Ingredient of The Year for 2010

  1. #1
    Melba's Jammin' Guest

    Default Ingredient of The Year for 2010

    Some guy (Andrew Nolton) from Bon Appetit magazine says that sriracha is
    going to be the big ingredient of 2010. Expect banh mi to be big, too.
    And cobblers. And meatballs * meat-a-balls of all kinds.

    -Mother Superior, reporting from her computer with tele on behind her.
    Over and out.
    --
    -Barb, Mother Superior, HOSSSPoJ
    http://web.me.com/barbschaller 12/28/2009

  2. #2
    jay Guest

    Default Re: Ingredient of The Year for 2010

    Melba's Jammin' wrote:
    > Some guy (Andrew Nolton) from Bon Appetit magazine says that sriracha is
    > going to be the big ingredient of 2010. Expect banh mi to be big, too.
    > And cobblers. And meatballs * meat-a-balls of all kinds.
    >
    > -Mother Superior, reporting from her computer with tele on behind her.
    > Over and out.


    I didn't know what banh mi was.. looked it up and found that I have been
    eating and loving 'em for some time... at Lula B's here in Austin.
    Thought is was just a Vietnamese sandwich on a roll. Sold out of a
    trailer.. trailers are big eateries here. We have parking lots of
    Airstreams and others selling everything from cupcakes to Mighty Cones.
    Most are very high quality.

    http://www.austinchronicle.com/gyrob...d=oid%3A606081

    http://www.mightycone.com/

    Sriracha (chicken sauce is a staple at our house.. glad it will still
    be available in 2010. Good on cobblers and meats balls. Do fish balls
    count? What you cooking for New Years? Thanks for the report.

    Happy one,

    jay


  3. #3
    sf Guest

    Default Re: Ingredient of The Year for 2010

    On Wed, 30 Dec 2009 08:42:18 -0600, Melba's Jammin'
    <[email protected]> wrote:

    >Some guy (Andrew Nolton) from Bon Appetit magazine says that sriracha is
    >going to be the big ingredient of 2010. Expect banh mi to be big, too.
    >And cobblers. And meatballs * meat-a-balls of all kinds.


    I saw that yesterday. I believe everything except sriracha because
    it's tasteless. I don't understand how certain people here can wax so
    eloquent about it. No flavor, no heat, bland, not complementary to
    anything I've tried it with. I dislike putting it on anything because
    I think it ruins whatever flavor the dish I added it too.

    I'm not a meatball fan either... so it will be hard to believe that
    one too. Most people will just buy bags of frozen round glop that
    pass themselves off as meatballs and call it done.

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

  4. #4
    sf Guest

    Default Re: Ingredient of The Year for 2010

    On Wed, 30 Dec 2009 08:58:57 -0600, jay <[email protected]> wrote:

    >Sriracha (chicken sauce


    aka: Rooster Sauce, not chicken sauce.


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

  5. #5
    Nancy2 Guest

    Default Re: Ingredient of The Year for 2010

    On Dec 30, 8:42*am, Melba's Jammin' <barbschal...@earthlink.net>
    wrote:
    > Some guy (Andrew Nolton) from Bon Appetit magazine says that sriracha is
    > going to be the big ingredient of 2010. * Expect banh mi to be big, too.. *
    > And cobblers. *And meatballs * meat-a-balls of all kinds.
    >
    > -Mother Superior, reporting from her computer with tele on behind her. *
    > Over and out.
    > --
    > -Barb, Mother Superior, HOSSSPoJhttp://web.me.com/barbschaller12/28/2009


    Andrew Knowlton is an egotistical, ignorant-about-true-culinary-arts
    dickwad.

    N.

  6. #6
    blake murphy Guest

    Default Re: Ingredient of The Year for 2010

    On Wed, 30 Dec 2009 08:42:18 -0600, Melba's Jammin' wrote:

    > Some guy (Andrew Nolton) from Bon Appetit magazine says that sriracha is
    > going to be the big ingredient of 2010. Expect banh mi to be big, too.
    > And cobblers. And meatballs * meat-a-balls of all kinds.
    >
    > -Mother Superior, reporting from her computer with tele on behind her.
    > Over and out.


    i think it would be nice if the people who make sriracha made some big
    money (as long as they maintain product integrity and don't sell out to
    kraft foods or the like).

    it's kind of an inspiring story - the (vietnamese-) american dream, if you
    will:

    <http://www.nytimes.com/2009/05/20/dining/20united.html?pagewanted=1&_r=1>

    your pal,
    blake

  7. #7
    phaeton Guest

    Default Re: Ingredient of The Year for 2010

    On Dec 30, 10:32*am, sf <s...@geemail.com> wrote:
    > On Wed, 30 Dec 2009 08:58:57 -0600, jay <u...@example.net> wrote:
    > >Sriracha (chicken sauce

    >
    > aka: Rooster Sauce, not chicken sauce. *
    >
    > --
    > I love cooking with wine.
    > Sometimes I even put it in the food.


    Most everyone i know calls it "Cock Sauce".

    -J

  8. #8
    James Silverton Guest

    Default Re: Ingredient of The Year for 2010

    sf wrote on Wed, 30 Dec 2009 08:28:28 -0800:

    >> Some guy (Andrew Nolton) from Bon Appetit magazine says that
    >> sriracha is going to be the big ingredient of 2010. Expect
    >> banh mi to be big, too. And cobblers. And meatballs *
    >> meat-a-balls of all kinds.


    > I saw that yesterday. I believe everything except sriracha
    > because it's tasteless. I don't understand how certain people
    > here can wax so eloquent about it. No flavor, no heat, bland,
    > not complementary to anything I've tried it with. I dislike
    > putting it on anything because I think it ruins whatever
    > flavor the dish I added it too.


    How old was your bottle of Sriracha? I know certain oriental groceries
    have a cavalier attitude to sell-by dates but Sriracha is garlicky and
    nearly as hot as Tabasco.

    --

    James Silverton
    Potomac, Maryland

    Email, with obvious alterations: not.jim.silverton.at.verizon.not


  9. #9
    Gregory Morrow Guest

    Default Re: Ingredient of The Year for 2010

    Nancy2 wrote:

    > On Dec 30, 8:42 am, Melba's Jammin' <barbschal...@earthlink.net>
    > wrote:
    >> Some guy (Andrew Nolton) from Bon Appetit magazine says that
    >> sriracha is going to be the big ingredient of 2010. Expect banh mi
    >> to be big, too. And cobblers. And meatballs * meat-a-balls of all
    >> kinds.
    >>
    >> -Mother Superior, reporting from her computer with tele on behind
    >> her. Over and out.
    >> --
    >> -Barb, Mother Superior,
    >> HOSSSPoJhttp://web.me.com/barbschaller12/28/2009

    >
    > Andrew Knowlton is an egotistical, ignorant-about-true-culinary-arts
    > dickwad.



    Hehe...I like yer turn-of-phrase there, Nancy...

    ;-)


    --
    Best
    Greg



  10. #10
    sf Guest

    Default Re: Ingredient of The Year for 2010

    On Wed, 30 Dec 2009 09:12:07 -0800 (PST), phaeton
    <[email protected]> wrote:

    >On Dec 30, 10:32*am, sf <s...@geemail.com> wrote:
    >> On Wed, 30 Dec 2009 08:58:57 -0600, jay <u...@example.net> wrote:
    >> >Sriracha (chicken sauce

    >>
    >> aka: Rooster Sauce, not chicken sauce. *
    >>
    >> --
    >> I love cooking with wine.
    >> Sometimes I even put it in the food.

    >
    >Most everyone i know calls it "Cock Sauce".
    >

    Maybe they should call it Cocky Sauce.

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

  11. #11
    Melba's Jammin' Guest

    Default Re: Ingredient of The Year for 2010

    In article
    <[email protected]>,
    Nancy2 <[email protected]> wrote:

    > On Dec 30, 8:42*am, Melba's Jammin' <barbschal...@earthlink.net>
    > wrote:
    > > Some guy (Andrew Nolton) from Bon Appetit magazine says that sriracha is
    > > going to be the big ingredient of 2010. * Expect banh mi to be big, too. *


    > Andrew Knowlton is an egotistical, ignorant-about-true-culinary-arts
    > dickwad.
    >
    > N.


    Well, there you go, then! (Thanks for the spelling correction.)


    --
    -Barb, Mother Superior, HOSSSPoJ
    http://web.me.com/barbschaller 12/28/2009

  12. #12
    Melba's Jammin' Guest

    Default Re: Ingredient of The Year for 2010

    In article <hhfpqd$1m7f$[email protected]>, jay <[email protected]>
    wrote:
    > I didn't know what banh mi was.. looked it up and found that I have been
    > eating and loving 'em for some time... at Lula B's here in Austin.


    Saigon Palace, about a mile away from me, has some wonderful banh mi.
    Tony gets the bread from a Vietnamese bakery in St. Paul‹it's all about
    the bread. We love them and they're about $4 on his menu, I think.
    Lemme check that: http://saigonpalacemn.com/
    The meatball sandwich is really good, too, along with the grilled pork
    and chicken. Great pho there, too.
    --
    -Barb, Mother Superior, HOSSSPoJ
    http://web.me.com/barbschaller 12/28/2009

  13. #13
    Ranée at Arabian Knits Guest

    Default Re: Ingredient of The Year for 2010

    In article <[email protected]>,
    sf <[email protected]> wrote:

    > I saw that yesterday. I believe everything except sriracha because
    > it's tasteless. I don't understand how certain people here can wax so
    > eloquent about it. No flavor, no heat, bland, not complementary to
    > anything I've tried it with. I dislike putting it on anything because
    > I think it ruins whatever flavor the dish I added it too.


    I like sri racha with pan fried noodles, ramen type soups and fried
    rice. I've also used it as an ingredient in beans. Chacon son gout.

    Regards,
    Ranee @ Arabian Knits

    "She seeks wool and flax, and works with willing hands." Prov 31:13

    http://arabianknits.blogspot.com/

  14. #14
    Andy Guest

    Default Re: Ingredient of The Year for 2010

    sf <[email protected]> wrote:

    > On Wed, 30 Dec 2009 09:12:07 -0800 (PST), phaeton
    > <[email protected]> wrote:
    >
    >>On Dec 30, 10:32*am, sf <s...@geemail.com> wrote:
    >>> On Wed, 30 Dec 2009 08:58:57 -0600, jay <u...@example.net> wrote:
    >>> >Sriracha (chicken sauce
    >>>
    >>> aka: Rooster Sauce, not chicken sauce. *
    >>>
    >>> --
    >>> I love cooking with wine.
    >>> Sometimes I even put it in the food.

    >>
    >>Most everyone i know calls it "Cock Sauce".
    >>

    > Maybe they should call it Cocky Sauce.



    Now wait a minute!

    What was 2009's ingredient of the year and WHY WASN'T I TOLD?!?

    It's the rfc cabal at it again... ISN'T IT???

    TINC.

    I knew it!!!

    Andy

  15. #15
    PeterL Guest

    Default Re: Ingredient of The Year for 2010

    Nancy2 <[email protected]> wrote in news:95fbf3ae-9f6a-4e73-9e6c-
    [email protected]:

    > On Dec 30, 8:42*am, Melba's Jammin' <barbschal...@earthlink.net>
    > wrote:
    >> Some guy (Andrew Nolton) from Bon Appetit magazine says that sriracha

    is
    >> going to be the big ingredient of 2010. * Expect banh mi to be big, too

    > . *
    >> And cobblers. *And meatballs * meat-a-balls of all kinds.
    >>
    >> -Mother Superior, reporting from her computer with tele on behind her.

    > *
    >> Over and out.
    >> --
    >> -Barb, Mother Superior,

    HOSSSPoJhttp://web.me.com/barbschaller12/28/2009
    >
    > Andrew Knowlton is an egotistical, ignorant-about-true-culinary-arts
    > dickwad.
    >
    > N.





    LOL!!! What are you trying to say Nancy??!! Come'on, don't hold back, spit
    it out!! ;-P


    As for AK, I wouldn't know him even if I tripped over him.


    Had to look up sriracha though......... here I was thinking it was some
    unique ingredient..... it's bloody quasi-Thai chilli sauce!!

    Yep...... the next *big* ingredient!!


    http://en.wikipedia.org/wiki/Sriracha_sauce


    Huy Fong's Tu+o+ng O+'t Sriracha

    Sriracha was popularized in America by Huy Fong via his Tu+o+ng O+'t
    Sriracha. [1] This sauce is considered even by Huy Fong himself to be an
    inauthentic imitation of Thai Sriracha aimed at an Asian-American and
    American audience.[1] It is also known colloquially as "Rooster Sauce", or
    "Cock Sauce," due to the rooster featured on its label.



    --
    Peter Lucas
    Brisbane
    Australia


    If we are not meant to eat animals,
    why are they made of meat?

  16. #16
    Christine Dabney Guest

    Default Re: Ingredient of The Year for 2010

    On Wed, 30 Dec 2009 11:41:35 -0800, Ranée at Arabian Knits
    <[email protected]> wrote:

    >In article <[email protected]>,
    > sf <[email protected]> wrote:
    >
    >> I saw that yesterday. I believe everything except sriracha because
    >> it's tasteless. I don't understand how certain people here can wax so
    >> eloquent about it. No flavor, no heat, bland, not complementary to
    >> anything I've tried it with. I dislike putting it on anything because
    >> I think it ruins whatever flavor the dish I added it too.

    >
    > I like sri racha with pan fried noodles, ramen type soups and fried
    >rice. I've also used it as an ingredient in beans. Chacon son gout.


    I like mixing it with mayonnaise for a dip of sorts. It adds a lovely
    flavor, I think.

    Christine
    --
    http://nightstirrings.blogspot.com

  17. #17
    Doug Freyburger Guest

    Default Re: Ingredient of The Year for 2010

    sf wrote:
    > jay <[email protected]> wrote:
    >
    >>Sriracha (chicken sauce

    >
    > aka: Rooster Sauce, not chicken sauce.


    There's a red rooster on the label so we call it red rooster sauce.

    Ingredient of the year for next year? I've been using the stuff for
    decades. Seems a bit like calling mustard the ingredient of the year ...

  18. #18
    Ophelia Guest

    Default Re: Ingredient of The Year for 2010



    "Melba's Jammin'" <[email protected]> wrote in message
    news:[email protected]..
    > In article
    > <[email protected]>,
    > Nancy2 <[email protected]> wrote:
    >
    >> On Dec 30, 8:42 am, Melba's Jammin' <barbschal...@earthlink.net>
    >> wrote:
    >> > Some guy (Andrew Nolton) from Bon Appetit magazine says that sriracha
    >> > is
    >> > going to be the big ingredient of 2010. Expect banh mi to be big,
    >> > too.

    >
    >> Andrew Knowlton is an egotistical, ignorant-about-true-culinary-arts
    >> dickwad.
    >>
    >> N.

    >
    > Well, there you go, then! (Thanks for the spelling correction.)


    But, but, but you might like what he makes...

    --
    https://www.shop.helpforheroes.org.uk/


  19. #19
    Gregory Morrow Guest

    Default Re: Ingredient of The Year for 2010

    Doug Freyburger wrote:

    > sf wrote:
    >> jay <[email protected]> wrote:
    >>
    >>> Sriracha (chicken sauce

    >>
    >> aka: Rooster Sauce, not chicken sauce.

    >
    > There's a red rooster on the label so we call it red rooster sauce.
    >
    > Ingredient of the year for next year? I've been using the stuff for
    > decades. Seems a bit like calling mustard the ingredient of the year
    > ...



    Yeah, I've been using it for well over a decade...

    It's like someone declaiming that Thai food is "way cool" - maybe c. 1985 or
    so that was true...


    --
    Best
    Greg



  20. #20
    Arri London Guest

    Default Re: Ingredient of The Year for 2010



    Melba's Jammin' wrote:
    >
    > Some guy (Andrew Nolton) from Bon Appetit magazine says that sriracha is
    > going to be the big ingredient of 2010.



    How very retro LOL.


    > Expect banh mi to be big, too.


    Are they just now catching on to these as well?

    > And cobblers.


    More retro.

    >And meatballs * meat-a-balls of all kinds.


    Featured on their recent cover.

    This is all very unimaginative indeed.

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