And, hey! I think my first thread here in 2000 was about hot dogs and ketchup! It wasn’t meant to be serious, and I really doubt anybody really gives a shit if you put ketchup on your hot dog. I certainly don’t. You can put fingernail clippings on your hot dog for all I care.
I really think some people take that kind of playful bombast way too seriously. Like all the chili and barbecue discussions here. Few people are that serious about it. After all, it’s only food.
This is pretty much the way I feel. Most are finishing salts used to add a certain crunch or texture to finished food. No chef or baker is likely using Fleur de Sel to make their stock or as an ingredient in most foods. Why? Because whatever extremely subtle taste differences or texture differences there are between the Fleur de Sel and plain old Morton’s Kosher are blown away in the finished dish.
Sprinkle the same stuff on top, and you get a different sensory experience due to the texture and shape of the grains. Think what a soft pretzel with table salt on it would be like vs. the coarse salt that’s typically used, if you want a more concrete example.
I’m personally not convinced that the various boutique salts really taste any different when used on food; you’d have to have an awfully subtle dish to be able to pick out the finishing salt flavor consistently.
And hey… LJS is a now and then guilty pleasure of mine. I’ve had the real thing in the UK, and LJS isn’t the same thing (although it does look pretty close), but it’s still tasty. It’s like wanting a 3 Musketeers bar every now and then, even if you do typically get your chocolates from these guys, or these other guys.
What’s there to feel guilty about with LJS? It even seems to be a favorite on “foodie” message boards as far as national chains go.
My brother recently was at Next (one of Grant Achatz’s acclaimed restaurants) and their current theme is The Hunt. One of the dishes he was served both he and his wife said tasted exactly like Long John Silver’s.
The funny thing I find about the post about the “hating” on “food trends” like “sriracha” and our collective “unrefined palates” is that my statement on sriracha said that I loved it, just that it’s being a bit overused, like chipotle and bacon have been. I haven’t seen anybody hating on it in this thread. If I truly wanted to get “foodier than thou,” I could complain that, pfft, that Huy Fong sriracha everybody loves isn’t even real sriracha (like this one), just some one-diminesional red pepper & garlic powder simulacrum of The Real Thing, and that anybody who likes it obviously has an unrefined palate that needs to be bludgeoned with hot pepper and garlic, because they can’t taste anything else. But that’s only if I’m playing “foodier than thou.” I love Huy Fong Sriracha and eat it several times a week.
Yeah, the taste is a bit different–it’s a good bit more sweet and sour to my tastes , and perhaps not quite as “sharp” as the Huy Fong sriracha. I’m not going to say better or worse, just different. I use the Huy Fong stuff the most, but Sriraja Panich has a little bit more going on with it flavorwise. There’s a couple other Thai brands out there, but Sriraja Panich is the one I’m familiar with.
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I am honestly not a fan of the imported real Sriracha. It’s usually to sweet for me. I make a similar sauce that’s Chinese in origin and really suits my taste.
Yeah, it works best as a dipping sauce. It’s not something that I would mix in with mayo on sandwiches. But I really do like it a lot. I agree that it is a tad on the sweet side, but I just end up using less of it. There is also Shark Brand sriracha that I forgot about. The ingredients are (according to the bottle): 35% chile, 25% water, 20% sugar, 10% garlic, 5% salt, 5% vinegar.
This is very close, I think. I made a big batch with the extra red jalapeños from my garden, so it’s been 4 or 5 months. My memory is hazy. It says it’s adapted from the recipe I used, but I could have sworn it contained garlic.
Because “out of season” is most of the year? I live outside Chicago and what’s being grown at this time of year is grown indoors, and that’s mostly dope. And don’t none of you hemp fans tell me how nutritious hemp seeds are because I may have to take a pee test at work at any time. What’s grown during the growing season is almost entirely corn and beans.
Maybe I’m old, but I remember when fresh produce was pretty much seasonal and we had to rely on canned and a very limited selection of frozen fruits and vegetables. Getting an almost-edible tomato from the supermarket in February still strikes me as a wonderful luxury. It could only be worse in 1924, and in 1874, when everybody was a locavore, deficiency diseases were common.
And about 100 times more pretentious.
This.
Oh, THAT shit! IIRC I started a thread the day I discovered it. Good stuff.
Frito-Lay is making chicken and waffles chips for you anti-foodie types.
I love Huy Fong Sriracha and eat it several times a week.
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