-----Original Message----- From: owner-chile-heads@globalgarden.com [mailto:owner-chile-heads@globalgarden.com]On Behalf Of Bill Woodward Sent: Thursday, October 31, 2002 2:11 PM To: chile-heads@globalgarden.com Subject: RE: [CH] Ketchup-y Hot Sauce --- green <green56@pioneerplanet.infi.net> wrote: > Nah. Get the Vietamese (sp?) sauce by the same company, Huy Fong. > Also - tho I *think* both are.. - known as "Rooster Sauce," as has > a rooster on the side o'the bottle. > > The Vietamese one has garlic in it. Ittiz a "garlic/chile" sauce to > die for. Also, a titch thicker, i.e, ketchupier than the yust > Sriracha. And when you have it on eggs witch jeez... Dear gods!!! > There is no better!!! > I assume that you're talking about the 'Chili Garlic' sauce. Both it and the Sriracha sauce have a rooster on the side. I've tried the chili garlic sauce and found it had way too much garlic taste. Yup. I prefer the chile/garlic, and thass what I was talking about. I *think* I mentioned both are called "rooster" sauce, due to the rooster on both bottles. But one's the Vietamese sauce - jar with green lid - and the udder's a in a squeeze bottle with a green squeeze-lid thingy on top - and is the Sriracha sauce. Like Dave Drum, one can never have "too" much garlic!!! :D green, CH #2156