[CH] Yaaa Hooo Ahhh
Martha Hepworth (martha@cheme.caltech.edu)
Mon, 10 Jan 2000 09:16:43 -0800
I made a batch of Dave's Yaaaa Hooo Ahhhhh! and it sure is fine -- I didn't
have any habaneros to put it in it, but it's still impressive with dried
serranos. The heat increases as it ages. I made a pot of lasagna sauce
yesterday; the chiles I added just weren't doing the trick, so in went a
big dollop of Y.H.A!. Perked it right up.
Martha
>All the Hoo-Flung I have had has been the same. Sriracha *is* a
>Vietnamese oil patch area... and it is a chile-garlic sauce. The Golden
>Bells Sriracha is a tad bit hotter and much more heavy on the garlic.
>The recipe that I posted here a few weeks ago for my Yaaaaa Hooooo
>Aaahhh!!! HOT SAUCE is a pretty good version (as close as I could get)
>of the Golden Bells Sriracha. Mixed 50-50 with katsup it makes great
>shrimp sauce. Or it's good on tortilla chips and as a condiment on lotsa
>things.
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Martha Hepworth
Chemical Engineering 210-41
California Institute of Technology
1200 E. California Blvd.
Pasadena, CA 91125
Tel. (626) 395-2423
Fax. (626) 568-8743
martha@cheme.caltech.edu