SC - Ingredient search - please help

[CBlackwill at aol.com]

In a message dated 6/17/00 9:07:24 AM Pacific Daylight Time, 
grizly at mindspring.com writes:

> I have been approached by a man in the firm I work in to find out the
>  nature of an ingredient called "schiracha".  It is in a recipe for a
>  marinade he got from a restaurant recently.  Other ingredients include
>  tahini, soy, sweet soy, sesame oil and sugar.  I suspect a root/rhizome
>  or condiment based on the ingredient list, but that is total conjecture.
>  

Another spelling on this "ingredient" is *sriracha*, and it is an asian hot 
chili and garlic sauce (think:  The asian equivalent to Frank's Original Red 
Hot).  It is usually quite easily found these days in the asian foods section 
of most larger supermarkets, and almost every asian market I have ever been 
to.  It is also easily found, in a 2 quart bottle, in my refrigerator :)  It 
comes in a clear plastic bottle with a (usually) green squeeze cap, and a 
picture of a rooster on the front.  It is bright red, and redolent with 
pepper seeds.  Very easy to find amongst the cans of bamboo shoots and water 
chesnuts, once you know what you are looking for.  Don't mistake this stuff 
for "Chili-Garlic paste", which can look similar, but is in fact much 
thicker.  This is a more liguid, tart variation which goes well in many 
marinades.  Squeezed out onto egg rolls or potstickers, it provides a zesty 
tang and a fairly intense heat.  Use sparingly at first, until you become 
familiar with its heat properties.  It is not just hot, though...it also has 
a very nice, rich flavor.

Hope this helps.

Balthazar of Blackmoor
(who drinks the stuff by the ounce, straight)

Mr. Wizard, what happens when you combine pasta and antipasta?