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#15 by Tyler on 03 Jan, 2012 00:21
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I'm sure you're referring to Sriracha sauce...which I always have a bottle on hand! Though, I only use it for Asian style dishes. For nachos I have my favorite hot sauces, Valentina being the recent favorite.
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#16 by Slynito on 03 Jan, 2012 05:54
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I'm sure you're referring to Sriracha sauce...which I always have a bottle on hand! Though, I only use it for Asian style dishes. For nachos I have my favorite hot sauces, Valentina being the recent favorite.
You're right on...sriacha sauce! Valentina es excelente tambien...when I ate junk food I found it the sauce to use on chicharrones (pork rinds)...now on the infrequent corn chips, etc. So how were the nachos? Did your guests clean the plates? -
#17 by kalbo on 03 Jan, 2012 08:05
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My family prepared quite a feast on New year's eve. Smoked ham, pork chop, pasta, fried milkfish, cheese, fruit salad, tuna macaroni salad, chocolate cake, beef stew, valenciana and fresh fruits. Any chicken dish is off limits during the new year feast because of a crazy Filipino belief that chicken scrapes the dirt for food and does not bring luck. All this being said..we will be eating leftovers from the feast way into the 1st week of the new year. Hehehe.
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#18 by Slynito on 03 Jan, 2012 08:14
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Oh man! That really sounds like a feast...I would have hurt myself. I thought Valenciana is a paella with chicken, sausages and pork, right? But no chicken at New Years. I'll bet everyone took a snooze after the meal, eh?
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#19 by schro on 03 Jan, 2012 08:20
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We had fresh cracked crab, salad, fresh sourdough bread, several bottles of Far Niente Chardonnay, and the Lovely Mrs. Schro whipped up a chocolate mousse / crushed oreo cake for dessert.
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#20 by kalbo on 03 Jan, 2012 08:22
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Oh man! That really sounds like a feast...I would have hurt myself. I thought Valenciana is a paella with chicken, sausages and pork, right? But no chicken at New Years. I'll bet everyone took a snooze after the meal, eh?
Yes, valenciana is a Filipino adaptation of paella but for new year, we skipped the chicken component. We stayed up way past midnight, a majority of Filipinos are going crazy lighting firecrackers, putting stereos on full blast and dancing in the streets until sunrise, and of course..drinking booze like there's no tomorrow. Crazy... -
#21 by D.A.L.U.I. on 03 Jan, 2012 12:38
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I'm sure you're referring to Sriracha sauce...which I always have a bottle on hand! Though, I only use it for Asian style dishes. For nachos I have my favorite hot sauces, Valentina being the recent favorite.
What surprised me was that the "Red Rooster brand" is made in the US, not imported. I've only used it with Vietnamese food in restaurants. Otherwise the hot sauces of choice in our house are from the home team, Tabasco, from Avery Island, LA. -
#22 by Sean25 on 03 Jan, 2012 13:50
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Sriracha is quite possibly the tastiest condiment on earth.
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#23 by Slynito on 03 Jan, 2012 19:23
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Yes, for years I thought, "Red Rooster" was imported from Vietnam until I read an article about the guy who put it on the market in CA. It is pretty tasty sauce.
I went to Avery Island with an old g/f from Lafayette years ago...a beautiful place with the azaleas in bloom and very interesting learning of the process and about the salt domes. She told me how an oil company drilled through one and caused a disaster.
Another interesting sauce is, "Texas Pete" which I began using when I was in the service stationed in NC. It's made in Winston-Salem and has been in the same family since the twenties, unless things have changed. -
#24 by tomgallagher on 03 Jan, 2012 20:53
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Texas Pete has been my brand of poison for years.
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#25 by TheSlyBear on 03 Jan, 2012 22:23
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#26 by Slynito on 05 Jan, 2012 13:29
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All of these sauces are delicious...hummm, I feel a little heartburn coming on.
