jonkyo's Profile

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Pureeing the Myth of Sriracha Sauce

A supermarket has more. Entire regions of shelfing dedicated.

Like snapples and boars head, well, if like then you have lures to buy the product by giving free coolers, for large orders, with ad displays/

I do not think they do that.

Jul 20, 2014
jonkyo in General Topics

Pureeing the Myth of Sriracha Sauce

Well if you are using it for tooth decay, the sugar that is, by all means.

It might go well with ice cream....jest.

If nothing else is around, I might put it on a hot dog.

Jul 20, 2014
jonkyo in General Topics

Pureeing the Myth of Sriracha Sauce

please pass on a few of these places that make their own.

I know a few my self, some actually come to mind.

Most notable is Lao Di Fang on forsythe, manhattan.

I was amazing. So good. Better than most in house chinese hot sauces.

Jul 20, 2014
jonkyo in General Topics

Pureeing the Myth of Sriracha Sauce

If I were forced to eat pancakes, I might request a bottle to use on the pancakes, otherwise, I will pass.

Jul 20, 2014
jonkyo in General Topics

Pureeing the Myth of Sriracha Sauce

Well, that might be nicer then these masked men, armed with squeeze bottle helmets.

Oh, she has the threatening shaped helmet too. Well at least she smiles as she coerces the use of this quesi-or-psuedo hot sauce, I am sure in the congenial way.

Jul 20, 2014
jonkyo in General Topics

Pureeing the Myth of Sriracha Sauce

Yes, the marketing arms people with costumes. This reminds Disney.

I had olive oil pushers offer me a sample with small tasty bread. No olive costumes, just smiles and a nice short exchanged about cooking and olive oil.

This my friends is campaign advertising.

Jul 20, 2014
jonkyo in General Topics

Pureeing the Myth of Sriracha Sauce

Consider your Philly existence a lucky one. That is in regards to Chinese venue hot sauce.

Jul 20, 2014
jonkyo in General Topics

Pureeing the Myth of Sriracha Sauce

"In Taiwan? Or in US? (the crushing thing)"

In the US and some European places.

Jul 20, 2014
jonkyo in General Topics

Pureeing the Myth of Sriracha Sauce

the marketing is mass displays on shelves in supermarkets, grocers, and restaurant tables.

Supermarkets have long been divisive in marketing though display.

The rooster is the symbol that carries to people's minds, the message of the brand.

The bottle with its green squirt spout, is also a marketing ploy that makes its mark in people's minds similar to the green paper on the neck of Tabasco sauce.

Packaging is important in any marketed item. They are thought up in some extent, by design and marketers, hired to sell the product.

I think quality products do not need to be marketed in this manner. But people are conditioned by television and supermarket processed food etc.

Best soup I have purchased is one without a wrapper, made by a local and sold to retailers in the open markets.

Best hot sauce I have had has been in house made at family owned restaurants, regardless of cuisine.

Jul 20, 2014
jonkyo in General Topics

Pureeing the Myth of Sriracha Sauce

I will take a photo next time I see them on tables.

Jul 20, 2014
jonkyo in General Topics

Di Fara Pizza HORRIBLE

wow.

better than the veal liver from the venue just two minutes away?

It is not the price. Nor is it the dated look of the establishment. The dated look is what drives my appreciation. It drive my appreciation to the extend I do not need a slice. The best is confirmed by so many, save for the OP here.

Jul 20, 2014
jonkyo in Outer Boroughs

Ground Meats Limitations Overall in USA: Patty vs. Patty-less Dishes

"You are working from faulty assumptions and information.'

These are not assumptions. They are market facts.

I come up with a market analysis...of course in lay terms, since I am not in the field of marketing.

That is all.

Jul 20, 2014
jonkyo in General Topics

Pureeing the Myth of Sriracha Sauce

It is actually the fault of the free enterprise system and the current and historically structured manifestation of marketing and manufacturing.

If local makers of things had more of an existence, we would perhaps be eating wonderful local made hot sauce at tables in Chinatowns.

The Ecuadorian and Mexican etc places in many areas, make their own house made sauces. Exceptional.

Very few Chinese places do this, and when they do, it is much appreciated.

Heinze may have started the trend.

Jul 20, 2014
jonkyo in General Topics

Pureeing the Myth of Sriracha Sauce

I see it all over Chinatowns in Brooklyn and Queens and Manhattan, to one extent or another.

I have never confronted them. I could actually bring up the topic though.

Jul 20, 2014
jonkyo in General Topics

Pureeing the Myth of Sriracha Sauce

"Even if what you said is truth (that is Sriracha sauces have no place for Chinese food), the fault lies with the users, not the producers or creators of the sauces."

That is exactly my point.

Of course in the home one is more liberal, to apply any hot sauce one likes. I typically have a Chinese and some others, though mainland does have a deficit in good factory produced hot sauces, that have a wide distribution.

On the island of Taiwan there are good sauces.

Srirachi I will have to say is the Roman Empire of hot sauces, crushing all individuated expressive hot sauces in its marketing path.

Jul 20, 2014
jonkyo in General Topics

Pureeing the Myth of Sriracha Sauce

The market creates posures, who intend to claim that they appreciate hot sauce. This equates with a reduction of the quality of hot sauce at tables in Chinese restaurants.

This occurs due to a marketing glut, that is a direct result of hype, both media and otherwise.

Definition of 'media hype':

"the mobilization of a synergy of various media (the hocus-pocuses ranging from flyers, billboards, TV, radio, the internet, down to mobile ringtones)..."- Paolo A. Bolanos

I can come up with a list of Chinese restaurants that intentionally deny by fortifying their tables with Srirachi only.

What happened?

Media hype and marketing.

Jul 20, 2014
jonkyo in General Topics

Pureeing the Myth of Sriracha Sauce

Perhaps all Sriracha sauces have no place on a table with food recipes coming from China.

As if China cannot make hot sauce.....

Deplorable.

Jul 20, 2014
jonkyo in General Topics

Pureeing the Myth of Sriracha Sauce

I am preaching to the choir. That is good.

Jul 20, 2014
jonkyo in General Topics

Pureeing the Myth of Sriracha Sauce

Sriracha sauce contains sugar that intrudes upon a true hot sauce enthusiast's appreciation of a sauce that is basically a hot peppers puree.

The sudden popularity of Sriracha sauce a decade ago, did not hit me until I was in the US and UK. There I even saw a housemate from Mainland China, already living in the UK for several years, claim that this Sriracha sauce was a necessary item for the kitchen table at all times.

We see how some region's appreciation needs to come with a watering down, or a corruption of the original. Likewise, these trends convert people to the watered down trend in taste. That is just my assessment.

A negative that grew from this hyped up appeal and marketing scam, was to see the more appropriate containers of hot sauce, a variety of two to three in some cases, at Chinatown restaurants be monolithically replaced with a single bottle of Sriracha.

That aforementioned affect in Chinatown is the same as seeing Boars Head 100% used as all deli meats.

This causes me for one, not to eat as a customer, in otherwise nice food venues, as I opt for real hot sauce, as opposed to this fraud. Pardon my expression.

Earlier this month Sriracha sauce made it on a list in the Financial Times, in the Arts Weekend section article entitled '6 Super-Hot Food Trends You Need to Know About'. The article predicted a buying spree that may cause Srirachi sauce to be in limited supply.

This speaks more about the ignorance of the taste of the masses, then it does true quality of a product.

And if this is not bad enough, there is even a cookbook based on this highly profitable phony hot sauce, that has watered down the tables of Chinatown. T-Shirst available also. Every myth needs a T-Shirt.

Let us not forget where from the chilli came to Asia.

To shatter the myth of this so called great sauce, I propose several better sauces that are a must for the kitchen:

1.

Inca's Food Rocoto Super Picante

2.

Sambal Oelek, by the Sriracha maker Huy Fong Foods, contains no sugar and is a wonderful alternative to the hyped up commodity that took the world by storm about a decade ago.

3.

The Habanero XXXtraHot Sauce El Yucateco Mayan Recipe is so wonderful and with the INCA rocoto suace, these do not contain seeds and particles of pepper skin, so they are a true sauce, that are great for cooking and adding to food at the table.

footnote:

"Any other Sambal Oelek lovers out there? ... I add it to my peanut butter sauce, hubby likes it on scrambled eggs. ... the second ingredient in sriracha (the first ingredient in both is chiles; there's no sugar in sambal apparently)."-foodphilo

Mayan Kutbil-Ik by El Yucateco "We rescued this recipe from the culinary traditions of the ancient Mayan civilization, hence the name “Kutbil-Ik” Mayan word meaning “crushed chili”.

Jul 20, 2014
jonkyo in General Topics

In Honor of Japan innovation (Japan Craft)

My assessment actually is same as yours.

I find that the Stout, paired with spiced meat, quite nice, as it is a not plagued as some are with a sweet taste.

Jul 20, 2014
jonkyo in Beer

Do you eat rabbit? How do you cook it?

"".... still have limited meat considering comparative measurements WITH OTHER mammalians.""

Jul 20, 2014
jonkyo in Home Cooking

Do you eat rabbit? How do you cook it?

I hope you do find what will suit your cooking desires, where you live.

Jul 20, 2014
jonkyo in Home Cooking

Ground Meats Limitations Overall in USA: Patty vs. Patty-less Dishes

I am a trained sociologist and anthropologist. My one professor did this to the medical industry; another to burial rites in Taiwan.

I am doing it here to food trends, in a forum, as I value honesty in the markets.

You can disagree, and eat your cricket burger, washing it down with an extreme hoppy craft beer, from the US.

Jul 20, 2014
jonkyo in General Topics

Ground Meats Limitations Overall in USA: Patty vs. Patty-less Dishes

I am deconstructing the myth in ways that people have done, in regards to say, the popularity of bleached flour products, organic vs. chemical ridden foods, etc.

Jul 20, 2014
jonkyo in General Topics

Ground Meats Limitations Overall in USA: Patty vs. Patty-less Dishes

I will state that the media is not to be trusted, and there is a sheep grazing culture in the people who become crazed about things, due to word of mouth, fever about a product, that is both grass roots, and media drive.

Grass roots, meaning trends that first appear in Local free presses, and consumer centered media then NPR, Cable, etc.

So, there is truth in what I say.

Jul 20, 2014
jonkyo in General Topics

Do you eat rabbit? How do you cook it?

Go to a live poultry shop. There is one selling rabbits at 117 street between 2nd and 3rd, or 3rd and lex. There are many others near 1 train and 207, Astoria near 39 n train station, and all over the Bronx.

I refuse to enter Whole Foods. It screams 'monolithic blind follow me buy from me.'

It is similar closest present day thing to The Church in the Dark Ages of Europe.

Jerome Ave has a live poultry, up on the Ave.

Jul 20, 2014
jonkyo in Home Cooking

Ground Meats Limitations Overall in USA: Patty vs. Patty-less Dishes

ny post writes:

"Move over, Cronut! The new Ramen Burger has New Yorkers"

and

"Ramen Burger's Inventor Talks About the Food Craze"

Huffington writes

"Ramen Burger Poised To Become New York's Next Food Craze"

and again the Post:

"They want Instagram shots that show them enjoying New York's burgeoning food craze: the Grass-Whopper, a burger-style treat made"

"The crispy fried Mexican crickets used in the newly popular Grass-Whopper impart a smoky flavor."-(post reporter Michael Kaplan)

So, the burger is getting a make over with Japanese branding, as well Mexican exotic.

That says that the craze has taken people into death defying extremes in eating.

Sky diving may be more challenging, but who has the time, when all one has to do is pop into a venue and sit down, for a cricket burger.

Jul 20, 2014
jonkyo in General Topics

Ground Meats Limitations Overall in USA: Patty vs. Patty-less Dishes

The media is not to be trusted. Thus stated, in the early days of cable Food Network programming was more quality driven. That was in the days when A and E would have classical music, theatrical productions and documentaries on artists and composers. The Food Network was actually educational. That was from viewing it at familymember homes.

Now the industry caters to itself using cable.

Hence the fads in food. Burger mania included.

My opposition to the burger actually comes from the streets of new york city and store fronts, as well as publications from local area papers to more major publications. The articles.

Jul 20, 2014
jonkyo in General Topics

One dinner, post Yankee game, (so no fancy duds), subway accessible....

Head north on the 4 train and scour the region. Holds some great places. Or head east to Southern Blvd.

Jul 20, 2014
jonkyo in Manhattan

Do you eat rabbit? How do you cook it?

this is a depiction of a native (origin unknown) cooking rabbit.

The second photo may be helpful too. That is a modern man working on the theme of rabbit, in a kitchen no less.

According to the number 3 photo, use a deep iron oblong thing, and make a stew, in the oven. That recipe is found by following this url:
http://inafoodblog.wordpress.com/meat...

Good luck, Let us know what recipe or preparation you use.

Jul 20, 2014
jonkyo in Home Cooking
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