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

 DD> I always thought that sriracha (as in the Who Flung Foo Rooster
 DD> sauce) was a chile-garlic sauce.

 JW> They are similar bit not identical.

 JW> Sriracha sauce is smooth, liquidy enough to be pourable, and
 JW> fermented.

 JW> Chile Garlic Sauce is a chunky, thick, spoonable condiment, and
 JW> canned (bottled) fresh not fermented.

 JW> Huy Fong makes both.

Rooster Sauce may make a chunky version - but not all chile-garlic sauce
is chunky. Cholula's certainy is not.

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Chile-Garlic Shrimp
 Categories: Seafood, Vegetables, Chilies, Booze, Herbs
      Yield: 8 servings

      2 tb Extra-virgin olive oil
     10 cl Garlic; thinly sliced
      2 lb Large (U-16) shrimp; shelled
           - deveined
      2    Dried red chilies; more for
           - garnish, if desired
      2 ts Brandy
      2 tb Chopped fresh parsley

  Heat oil in a medium sauté pan over high heat. Sauté
  garlic until browned, about 2 minutes. Add shrimp and
  chilies; sauté until shrimp are cooked through, about 4
  minutes. Add brandy and cook 1 minute more. Remove from
  heat. Transfer to a platter or divide equally among 8
  small plates. Sprinkle with parsley, add salt to taste
  and serve.

  Makes 8 servings

  By José Andrés | April 15, 2010

  RECIPE FROM: https://www.epicurious.com

  Uncle Dirty Dave's Archives

MMMMM



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