jonkyo's Profile

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pacaya date palm suggestions for dishes

I have a huge jar of pacaya date palm, from Mama Tere foods, and would like to read if anyone has some interesting ideas as to ways to prepare it.

Thank you.

Aug 07, 2014
jonkyo in Home Cooking

Ivan Ramen

Article on Ivan Ramen in yesterday's NY Times, dining section. Check it out. The author is raving about this place, really raving. Some nice photos of the noodle dish too.

Aug 07, 2014
jonkyo in Manhattan

Pureeing the Myth of Sriracha Sauce

This does make sense.

Aug 07, 2014
jonkyo in General Topics

Pureeing the Myth of Sriracha Sauce

Tabasco is a good item to fall back on.

I love the texture, and thickness, and pepper hot taste level of sriracha, and yes, it is the way they make it so that it will actually cross over to be a more popular selling item.

To do that, add a bit of sugar.

I notice this in the isle with all the funky new America (craft or small indie) hot sauces.

It is similar to what they did to bluegrass music to make a product, country music. They did that by adding drums.

But on this adding sugar theme, I do have to say, there is certainly more sugar in sriracha, than ketchup. I actually use ketchup from time to time.

Aug 07, 2014
jonkyo in General Topics

Pureeing the Myth of Sriracha Sauce

Depends. Some are orthodox hot pepper lovers, and others go for the post modern kinds, that add sugar.

Truly the grit on the teeth is a turn off, for this hot pepper enthusiast.

Aug 07, 2014
jonkyo in General Topics

Pureeing the Myth of Sriracha Sauce

Aug 07, 2014
jonkyo in General Topics

The Europasian Cafe Brighten Beach Ave.

photos too.

Jul 31, 2014
jonkyo in Outer Boroughs

The Europasian Cafe Brighten Beach Ave.

602 Brighton Beach Ave. Entrance is around the corner from Brighten Beach, 6th St heading towards water.

The Europasian Cafe, in the heart of the seaside area of the large swath of Russia, in South Brooklyn, was a delight, with two skewers of meat, chuck full of grilled flesh. One Veal Liver, with the squared chucks separated on the skewer, by wafe-like in diameter, but more thick then one, slabs of pork fat, I am guessing. May have been Veal fat.

The other skewer was Lyulya kebab, which consists of ground lamb, and spiced.

wikipedia "Lyulya kabab A mixture of mutton, herbs, and spices squeezed around a skewer and barbecued, often served with lavash (thin sheets of unleavened bread)."

The beer was a Porter from Poland's largest brewer Zywiec. This Porter was 9 % alcohol, and is a delighted beverage. The other items of the BYOB (as the venue serves no alcohol) was a Sarajevo beer, and Baltica number 7.

This is a very cozy restaurant with delightful staff.

I also had a cheese pastry similar to the Balkan Borek.

Jul 31, 2014
jonkyo in Outer Boroughs

Where is the BEST Grandma Pie?

Yes, I yesterday confirmed the positive statements about the Grandma Pie at Lo Duca Pizza, 14 Newkirk Plaza, Brooklyn. Devoured as spoken Italian from behind the counter.

This is one of the more delicious pies in the universe, or cosmos for that matter.

It was euphoric to say the least, for my mouth anyway.

A few angles takes one to the full visual dimensions of this very nice slice.

Jul 30, 2014
jonkyo in Outer Boroughs

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