Red-hot chile oil dressing (Recipe Review) - shawn

[Guest guest]

hey shawn,

glad you tried the recipe and liked it.

 

i have a couple of questions for you:

1. did you empty the seeds from the dried peppers

before whizzing them? the seeds can be bitter.

2. did you use rice wine vinegar? the recipe calls

for rice (cooking) wine and that and rice wine vinegar

are two different things.

3. did you put cilantro in it? lol. from your

fancy-smancy picture, it looks like cilantro (or

something green) is in it.

 

i'm sure the dressing tastes just fine without the

sugar. there's a whole thought behind many asian

cuisines and that is to balance flavors (sweet, salty,

spicy, and sour), so in that aspect, i think sugar is

an important ingredient.

 

what did you use the dressing for? i have been know

to eat it alone by the spoon-full. lol. i enjoy it

with stir fried veggies and noodles (linguine works

fine).

 

thanks for the review.

susie

 

--- subprong <subprong wrote:

 

> I made this oil dressing this weekend. Susie has

> done it again. This stuff

> is mouth watering (and not just because it is hot).

> I used about 6 dried

> arbol peppers that were whizzed with a hand blender.

>

>

> I was a little bit concerned about the mixture of

> rice wine vinegar, soy

> sauce and worcestershire sauce (of all things) but

> the tablespoon amounts

> worked out perfectly and it tastes wonderful. I

> didn't add the sugar. Susie

> will that make it even better? I tasted it before I

> was going to add it and

> liked it so much that I was afraid that the sugar

> would ruin it for me.

>

> I know that you're waiting for a bit more of my

> award winning and million

> dollar photgraphy skills so I'm provding the picture

> for you from my state

> of the art camera ....

>

> *http://tinyurl.com/8ppp3

>

> *The picture may look like I have no idea what I'm

> doing but really the

> photo was meant to be an abstract photo with the

> intersting colors and

> textures and quality never seen before.

>

> Thanks for the recipe, Susie!

>

 

 

 

 

Mail - PC Magazine Editors' Choice 2005

 

[Guest guest]

Hi Susie...

 

On 9/19/05, artichoke72x wrote:

>

> hey shawn,

> glad you tried the recipe and liked it.

>

> i have a couple of questions for you:

> 1. did you empty the seeds from the dried peppers

> before whizzing them? the seeds can be bitter.

 

 

Yes, with the dried arbols I just cut the stem and rolled the chiles in

between my fingers. The seeds just fall out.

 

2. did you use rice wine vinegar? the recipe calls

> for rice (cooking) wine and that and rice wine vinegar

> are two different things.

 

 

Ooops! Yah, I used seasoned rice wine vinegar. Just tonight (I was dunking a

corn tortilla in it) I though how the vinegar had gotten stronger in the

fridge, or so I think. I'm not a vinegar fan and was thinking I'd only use

one tbls instead of two next time.

 

I'll have to try the rice wine next time, LOL. Would help for me to get the

ingredients right.

 

3. did you put cilantro in it? lol. from your

> fancy-smancy picture, it looks like cilantro (or

> something green) is in it.

 

 

No cilantro. The picture is such a nice abstract piece that you must have

been moved by it and thought cilantro was in it. LOL. Oh and actually I

didn't have ginger and didn't want to use the galanga in it because I made

another batch of your soup and didn't want the dressing to take on the same

flavor as the soup.

 

i'm sure the dressing tastes just fine without the

> sugar. there's a whole thought behind many asian

> cuisines and that is to balance flavors (sweet, salty,

> spicy, and sour), so in that aspect, i think sugar is

> an important ingredient.

 

 

I may try it minimize the vinegar. Do you think brown sugar would be better

than white?

 

what did you use the dressing for? i have been know

> to eat it alone by the spoon-full. lol. i enjoy it

> with stir fried veggies and noodles (linguine works

> fine).

 

 

I have been thinking about noodles (that was my first thought). So far I've

spooned some into the Thai hot and sour soup and dunked a plain corn

tortilla in there

 

Oh and I made the vegan cheese with dried arbols and cumin but didn't

experiment with the dressing.

 

Shawn

 

thanks for the review.

> susie

>

>