Re: [CH] Response to Huy Fong Foods' comments
William Tran (wmtran@huyfong.com)
Thu, 20 Jan 2000 15:16:40 -0800
I want to thank all those that have written for their kind words and
their show of support. I apologize for not responding sooner but we
have been inundated with inquiries regarding the recall. Let me take
some time to answer some questions:
--------------
Robert Farr:
Our bottles come sterilized from the supplier and our pH levels are well
within regulations. We still do not have a definitive answer to the
problem but we have found an increased number of lactic acid which is
commonly found in processed vegetables and is used to make cheese, etc.
That is why we believe that the problem stems from the garlic.
--------------
Deb in Houston:
That's how I like to eat my Pho. Except, I prefer to use the Chili
Garlic sauce...I feel that it's a little bit hotter and has more garlic.
>While in a Vietnamese restaurant recently I learned a new way (to me at
>least) to use Sriracha. The owner suggested I mix half and half
Sriracha
>with Hoisin. The result was a really good dipping sauce for the beef
in my
>Pho. YUM. I've since used it for egg rolls and other dipping foods at
>home. I now like to put the two side by side rather than completely
mix.
>That way I can use the sauce three ways: sriracha alone, the mixture in
the
>middle or hoisin alone as the mood strikes with each bite. Deb in
Houston
----------------
green56:
We make a total of 5 different sauces. All are from the same base
(chile, salt, vinegar) and then they are combined with other
ingredients.
>Otay, 'Heads. Lettuce confuse me even more...
>
>Dave the "rooster" rang a "bell"... ;)
>
>*But* mine's "Tuong ot toi Viet-Nam." Huy Fong Foods, Rosemead, CA,
etc. It's
>called "Chili Garlic Sauce" in English on the back...
>
>Izz this yet another sauce from these folks, the Rooster folks??? How
many do
>they make???? Anybody try this one? How does it rate as compared to
the Tuong
>ot sriracha they make? And the one you like, Dave, from the bell
folks?
>
>green
----------------
Cheryl Wolfe & Mike Kuhlmann:
I have trouble pronouncing it sometimes. It's pronounced Tong Ot
Shree-rAh-CHa. "Huy Fong Foods" is not that much easier to pronounce,
either. <g>
>We love that sauce! On anything. The problem is we don't know how to
>pronounce it! What do you call it?
----------------
I apologize if I have missed answering some of your questions. Please
resend the questions, either privately or to the list and I'll try to
answer them as soon as possible.
-William