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Salsa salsa, not salsa baile ( Burn Notice - Heat Warning)
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BarkellWH
Posts: 3458
Joined: Jul. 12 2009
From: Washington, DC
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 RE: Salsa salsa, not salsa baile ( B... (in reply to tri7/5)
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quote:
Have you found any Japanese chili species that work well with salsa and/or hot sauce?
How about trying a touch of wasabi on tacos and enchiladas? I like very hot and spicy dishes, especially Mexican, and many Mexican restaurants serve salsa and hot sauce that is pretty bland, so I usually ask for some Tabasco Sauce, if they have it. Never tried Wasabi. Probably shouldn't put on too much, but I think it might be worth a try.
Bill
_____________________________
And the end of the fight is a tombstone white,
With the name of the late deceased,
And the epitaph drear, "A fool lies here,
Who tried to hustle the East."
--Rudyard Kipling
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Date Oct. 23 2022 16:27:45
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BarkellWH
Posts: 3458
Joined: Jul. 12 2009
From: Washington, DC
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RE: Salsa salsa, not salsa baile ( B... (in reply to tri7/5)
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quote:
MY understanding is there is Wasabi and then there is real Wasabi. Most of what is sold in groceries and/or provided in restaurants is just some horseradish paste, sugar, salt, dyed green to look lik Wasabi. Actual Wasabi is actual Wasabi and is an actual plant. It's expensive for actual Wasabi but would love to try some.
You are correct. And I understand that real wasabi in Japan is very expensive. I still might try some fake wasabi on Mexican though, as it might add some zing.
Perhaps Stephen (Banana-san) would weigh in on how he thinks real wasabi in Japan would add to the taste of tacos and enchiladas.
Bill
_____________________________
And the end of the fight is a tombstone white,
With the name of the late deceased,
And the epitaph drear, "A fool lies here,
Who tried to hustle the East."
--Rudyard Kipling
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Date Oct. 23 2022 17:59:29
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BarkellWH
Posts: 3458
Joined: Jul. 12 2009
From: Washington, DC
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RE: Salsa salsa, not salsa baile ( B... (in reply to RobF)
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quote:
Bill, I just want to caution that Wasabi can be extremely concentrated heat. It’s not like coloured horseradish or jalapeños or the like. When eaten with sushi it’s often diluted with soya sauce before being dabbed on the piece. It’s best to try a minuscule amount first, like something the size of a quarter grain of rice or less for a large mouthful. You don’t want to take in too much until you know what this stuff can do.
Thanks, Rob. I did say just a "touch" of Wasabi on tacos or enchiladas. I know what it can do, having eaten much sushi. In fact, I think tri7/5 may have the best idea for trying it by mixing a small amount in with guacamole. That actually sounds like it might add both some zing and taste to Mexican dishes. Worth a try.
Bill
_____________________________
And the end of the fight is a tombstone white,
With the name of the late deceased,
And the epitaph drear, "A fool lies here,
Who tried to hustle the East."
--Rudyard Kipling
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Date Oct. 23 2022 21:57:10
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Richard Jernigan
Posts: 3430
Joined: Jan. 20 2004
From: Austin, Texas USA
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RE: Salsa salsa, not salsa baile ( B... (in reply to BarkellWH)
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I moved to Austin in the Fall of 1955 to enroll in the University of Texas. It wasn't until 40 years later that I could buy a real taco in the city.
These days I will drive 32 miles about once a month from my house in far northwest Austin to Mi Ranchito at the far south edge of the city, for a plate of puerco en salsa verde, con frijoles refritos, sopa de arroz y rebanadas de aguacate. To drink I have an horchata. The sopa de arroz is actually moist with chicken stock, not like the flavorless buckshot rice served in Austin's plague of bad Tex-Mex restaurants.
I always take away a half dozen tamales and a selection of salsas from the assortment on the cold table. A couple of tamales, heated in the microwave, con salsa poblana o pico de gallo make for a delicious breakfast.
Austin has had for many years one of the best restaurants on the planet serving classic Mexican cuisine, the Fonda San Miguel. Their mole Poblano is as good as you will get anywhere.
I've been visiting Florida quite a bit in recent years. I have yet to have a decent Mexican dish there, of any description, though I'm sure there must be some good Mexican restaurants in the state somewhere.
I have had delicious Peruvian, Ecuadorian, Thai, and Cuban dishes in Florida. Last May we bought some of the best mango salsa I have ever had from a Cuban woman at the Sunday market under the bridge in Jacksonville.
RNJ
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Date Oct. 24 2022 1:07:51
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estebanana
Posts: 9351
Joined: Oct. 16 2009
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RE: Salsa salsa, not salsa baile ( B... (in reply to tri7/5)
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quote:
Have you found any Japanese chili species that work well with salsa and/or hot sauce?
There are no Japanese chilies. Red chilies that are used in Chinese and Korean food are used in Japan, but chilies are really not very Japanese as most people are deathly afraid of hot food. Some Japanese people like Korean food, but it’s usually toned down heat wise.
Wasabi is a radish and it’s a different kind of heat, it’s purpose is to cut the fishy taste of fish. I could see experimenting with wasabi on fish tacos, but since fish in fish tacos is usually cooked the wasabi doesn’t come into play…
Some things to understand about Japan, outside of certain very limited places in Tokyo, Osaka, Nagoya and Fukuoka, Japan is a food desert. It’s a land of plenty if you want Japanese food, you have choices. If you want food from other countries, don’t come to Japan, go to the food court at the Emeryville Mall at the east side of the San Francisco Bay Bridge. The international food is there. Japan is a food desert. There’s nothing here. There’s no cheese, no pinto beans, no corn tortillas, no sumac, no zatar, no lebni, no
Nothing. You may find a patch of Italian food here or there, but I guarantee you my pastas are better.
Japan sucks the big fat tofu dick in terms of food. Unless you want Japanese food, there’s wall to wall washoku. The only reason Japanese people don’t go mad over how limited the food is? Most people have never left the country and eaten food anywhere else. So they don’t have anything to compare it with.
Japanese folks are funny though, they sometimes make fun of the Japanese food from other parts of the country. For example when someone says they are going on a business trip to Nagoya, everyone groans and says good luck finding anything to eat. The reason is because Nagoya is in Aichi prefecture and it’s famous for using Red Miso in most of its dishes. Red miso is very strong and it has a way of being present in the taste profile of the dish that takes over. I’ve been to Nagoya, it’s a city of concrete without enough parks, but then so is Tokyo. And it’s true I saw red miso food everywhere.
In the south they use white miso made with barley, it’s lighter, the lightest in fact. White miso is great because it doesn’t cancel out the flavor of fish, so Kyushu is famous for miso shiro, light miso fish soups. If you’ve had one on a chilly winter night after sitting in a salt water geothermal bath you’d almost forget tacos existed. Except if you’re a gringo from California and you wake up hungry for the pot of pinto beans your mom always had stationed on the back burner of the stove.
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https://www.stephenfaulkguitars.com
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Date Oct. 24 2022 2:33:26
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