-=> JIM WELLER wrote to DAVE DRUM <=-

 DD> Who Flung Foo is practically ubiquitous. But there are much better
 DD> in the Sriracha line. I came across one called "Shark"

 JW> I'm not familiar with that one. The best I've ever come across is
 JW> from Blue Dragon. It's a British company that imports a number of
 JW> Asian products for distribution in Britain, Canada, Australia and New
 JW> Zealand. They claim their Sriracha is made in Thailand. It's a bit
 JW> hotter. more garlicky, thinner and less sweet than Huy Fong.

You've pretty well described "Shark" brand as well. 
 
 DD> "We Tasted 9 Canned Chilis, and This Is the Best One!"
 DD> "Campbell's Chunky Chili with Beans Microwaveable Bowl"

 JW> How sad!

 DD> Their criteria are not (obviously) mine.  Bv)=

 JW> Yeah I picked up on that.

 DD> Of course they missed ... Stagg

 JW> It wasn't bad but at $3.49 for 15 oz I'd rather make my own

 DD> WOW! That's high priced.

 JW> Well it is after all an exotic foreign import here!  [g]

And the current rate-of-exchange may have a bit to do with it, as well.
Not to mention transport costs. 
 
 DD> You have sampled this sauce:
 DD> Title: Yaaaaahhhh Hooooooo Aaaaahhhh Hot Sauce

 JW> Yeah that was actually the best. Blue Dragon is #2.

Thankew veddy much.  Bv)=
 
I was going to post Dale's recipe for Rooster Nuts - but my Meal Master
popped this one to the fore ....

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Rooster Nut Soup
 Categories: Oriental, Offal, Poultry, Wine, Mushrooms
      Yield: 6 Servings
 
     12 oz Rooster nuts (1)
           Rice wine
      3    Black Mushroom
      1    (1/8") ginger root
      3    Scallions
     14 oz Can straw mushrooms (2)
     14 oz Can button mushrooms (2)
      4 c  Chicken stock (3)
    1/2 tb Soy Sauce
      1 tb Rice wine (4)
    1/2 ts Salt
 
  Rinse ROOSTER NUTS and remove any stringy things still
  attached. Marinate in Rice Wine for 30 minutes or more,
  even a lot more.
  
  Soak Black Mushrooms in warm water for 30 minutes, then
  remove stems and cut the caps into quarters if small,
  more pieces if large.
  
  Slice GINGER ROOT very thin.
  
  Slice SCALLIONS very thin on a steep diagonal.
  
  Drain both (14 oz cans) of MUSHROOMS. Mix.
  
  Drain Rooster Nuts.
  
  In a sauce pan bring stock to a boil. Stir in ginger and
  black mushrooms. Bring to a simmer and simmer for about
  10 minutes.
  
  Stir in soy sauce, rice wine, salt, rooster nuts and
  mushrooms. Bring back to a boil and simmer another 5 to
  15 minutes or so. (see 5)
  
  Stir in scallions (or whatever other garnishes you may
  desire). Serve hot, but not too hot as the mushrooms may
  scald tender mouths.
  
  NOTES:
  
  (1) ROOSTER TESTICLES: These are available in some Asian
  markets in Los Angeles - I don't know about anywhere
  else.
  
  (2) STRAW MUSHROOMS: These should be the "unpeeled" form
  so they sort of resemble the chicken nuts, one 14 ounce
  can.
  
  (3) CHICKEN STOCK: This should be a good home-made
  chicken stock that would be fine for regular chicken
  soup.
  
  (4) RICE WINE: Use a good, drinkable Chinese rice wine,
  not that horrid salted "cooking" version. If you don't
  have this, use a Dry Sherry. Sake is made from rice but
  is not considered a good substitute. For details see our
  Chinese Rice Wine page.
  
  (5) SIMMER TIME: This depends on how you like your
  rooster nuts. 15 minutes or more will cook them through
  and get you the texture of firm tofu. Connoisseurs of
  rooster nuts like them less done, with the texture of
  soft tofu and liquidy in the center, so as you gain
  experience you may wish to reduce the simmering time
  until you get the effect you want.
  
  RECIPE FROM: http://www.recipesource.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

... "There is no such thing as too much garlic." -- Dave Drum, September 1969

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