Shop Orchid Care OrchidTalk Orchid Forum Weather Station Links Nursery

Welcome to OrchidTalk Orchid Forums

The Friendliest Orchid Community on the Internet!

  •  » Learn to Repot your Orchids
  •  » Learn Orchid Care Tips and Secrets
  •  » Find the perfect Orchid for your Growing Environment
  •  » Chat with Orchid Growing Professionals

OrchidTalk - "Bringing People Together to Grow Orchids Better!"

Let us help you grow your Orchids better; Join our community today.

YES! I want to register an account for free right now!

Register or Login now to remove this advertisement.

Results 1 to 4 of 4

Angry Sauce

This is a discussion on Angry Sauce within the The 'NEW' Kitchen - off the Outback Terrace Bar forums, part of the The Outback Terrace Bar category; ...

Click here to increase the font size Click here to reduce the font size
  1. #1
    Sue's Avatar
    Sue is offline Evil Genius
    Join Date
    May 2004
    Myrtle Beach, SC

    Default Angry Sauce

    Description: We had some lovely sushi with "angry sauce" at Metro, in Roanoke, VA. Now, usually when you get the spicy-whatever-roll, you get the normal roll, but with some tabasco on top. The angry sauce proved to be something different, and far better.

    Based on my hypothesis that it was related to the "shrimp sauce" that you get at hibachi places, I put this copycat recipe together.
    Serving Size: Varies widely, depending on use.
    Time: 5 minutes
    Difficulty: Easy

    1. Garlic Powder
    2. Paprika
    3. 1 cup Mayo
    4. Ketchup
    5. Lemon Juice
    6. Soy Sauce
    7. Sriracha
    1. Uses (I wasn't sure where else to put this information):
    2. On sushi. Excellent. Especially a spicy tuna roll, tuna nigiri, or California rolls.
    3. On grilled zucchini, grilled mahi-mahi, or grilled etc. But mostly the first two.
    4. On a leftover turkey sandwich, with lettuce and a nice whole-grain bread.
    5. Whatever else. Seriously, though: Grilled zucchini. Good stuff.
    6. Here we see angry sauce in the top-left. Top row, L to R: angry sauce, homemade pickled ginger, wasabi, commercially pickled ginger, shoyu (soy sauce). Bottom row, L to R: nigiri cucumber, maguro (tuna), pickled daikon, roasted bell pepper, tamago (egg omelet), surimi (fake crab), asparagus.
    1. First, combine your dry ingredients. Use a fairly large amount of garlic powder. Put in about %130 of what you think might be appropriate. (But if you think any amount less than 1 1/2 tablespoons is appropriate, you are wrong. I'm sorry you had to hear it from me.)
    2. Add the paprika. That paprika has probably been sitting there for over a year—perhaps over five—so it doesn't have any flavor. You might as well add a bunch. I'd say at least a tablespoon. More if you just want to get rid of it so you can buy some nice, fresh paprika that still has some flavor. Alternately, if you have some nice fresh paprika, a tablespoon might be a nice amount. It has some good flavor yet; why not enjoy it?
    3. At this point, we reach the most disturbing part of any recipe: the part that involves mayo. Mayonnaise used to be an elegant, subtle, rich sauce, similar to hollandaise, except more French. Sadly, these days are long gone, and today mayo is made exclusively from recycled rubber remnants mixed with a mash of fermented plastics. Or so I am told. In order to minimize the nasty mayo flavor in the eventual sauce, I prefer to avoid Hellmann's/Best Foods' and Duke's and whatever else, and use a nice, healthier olive-oil mayonnaise. Anyway, take a deep breath and add about a cup of mayo. Mix.
    4. Add ketchup until you get a nice subtle pinkish-peach. Maybe 1/4 cup.
    5. Add lemon juice and soy sauce. I put in probably 2 tablespoons of each, but I make it differently every time. Sometimes I forget the soy, and don't miss it, so that might be something to do if you're watching your sodium. The lemon juice is pretty non-optional, though.
    6. Then add the Sriracha. I put in about two tablespoons or so, but you could add less, if you are infirm, or unable to stand significant quantities of deliciousness. Be polite: If you don't call it sriracha, call it "chicken sauce." If you don't have sriracha, I suppose you could use some random "hot sauce," but I would judge you. I would say you are not committed to your food. But hey, it's your house. You can go ahead and mess this whole thing up if you want.

  2. #2
    Brutal_Dreamer's Avatar
    Brutal_Dreamer is offline Dreaming with my eyes open...
    Real Name
    Bruce Brown
    My Grow Area
    Favorite Orchid(s)
    Cattleyas & Slippers
    Join Date
    Mar 2003
    Member's Country Flag


    This sauce recipe sounds like something LJA would love. I love the name of the sauce too: Angry Sauce! The Garlic, paprika, and lemon are great tasting flavors, so I bet this will be amazing. I have never tried the Sriracha but will give it a go.

    Hey Sue, I added in a prefix for sauces too so add away if you have more special creations.


  3. #3
    Tmai's Avatar
    Tmai is offline Ya'll are funnin' me!
    Real Name
    My Grow Area
    Favorite Orchid(s)
    Catts and Vandas
    Join Date
    Jun 2006
    Pensacola, FL
    Member's Country Flag


    Oh Sue, this is awesome. you've outdone yourself if that's possible

  4. #4
    Real Name
    My Grow Area
    Under Lights
    Favorite Orchid(s)
    Phals, Oncidiums,
    Join Date
    Sep 2010
    Michigan zone 4
    Member's Country Flag


    My kids are in Blacksburg Va. Last trip there my son brought out the sriracha. OMG was that good went out and bought some. So here I sit drooling in the wee hours of the morning and want some of this on anything. Will bread do until I can go out and buy some meat?

    Beyond tantilizing! You are an evil genius!

Similar Threads

  1. Sides cranberry-apple sauce
    By pavel in forum The 'NEW' Kitchen - off the Outback Terrace Bar
    Replies: 1
    Last Post: February 8th, 2009, 12:58 PM
  2. Creamy Horseradish Sauce
    By Ron-NY in forum The 'NEW' Kitchen - off the Outback Terrace Bar
    Replies: 0
    Last Post: June 17th, 2008, 07:39 AM
  3. Scallops & Tortellini in Pesto Sauce
    By Molly Taco in forum The Kitchen - off the Outback Terrace Bar
    Replies: 4
    Last Post: April 11th, 2007, 07:34 PM
  4. Kung Pao sauce
    By Jmoney in forum The Kitchen - off the Outback Terrace Bar
    Replies: 2
    Last Post: February 5th, 2007, 09:59 PM
  5. Angry or sad Bulbo?
    By jenn in forum Orchid Ailments / The Compost Pile
    Replies: 6
    Last Post: October 16th, 2005, 04:11 PM

Tags for this Thread

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
OrchidTalk --An Orchid Growers Discussion Forum brought to you by River Valley Orchidworks. A World Community where orchid beginners and experts talk about orchids and share tips on their care, cultivation, and propagation.