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In a letter to a struggling friend, Terryl Givens elaborates on what he believes it means to sustain Church leaders. ... See MoreSee Less
This is the second in a series of guest posts by Gerald Smith covering the release of his book Schooling the Prophet, How the Book of Mormon Influenced Joseph Smith and the Early Restoration. Read the first one here. Fifteen years ago a professor friend of mine at Boston College – a Jesuit Catholic university – walked into my office and asked a puzzling question: Why did the Catholic Church not recognize Mormon baptisms? [ 1422 more words. ] http://timesandseasons.org/index.php/2016/02/the-provenance-of-mormon-baptism/ ... See MoreSee Less
These three concepts exist, for most Mormons, in a tangled web. This has become especially evident in recent months as members have reacted to the Church’s new policies regarding same-sex married couples and their children that were announced in November. This discussion was stoked again following Elder Nelson’s recent remarks, leading to Dave’s post last week pondering: Policy or Revelation… [ 2353 more words. ] http://timesandseasons.org/index.php/2016/01/policy-doctrine-and-revelation/ ... See MoreSee Less
I'm pleased to introduce Dr. Gerald Smith for a round of guest posts here at Times & Seasons. He will be sharing a series of posts about his new book, Schooling the Prophet, How the Book of Mormon Influenced Joseph Smith and the Early Restoration (published by BYU Press and the Maxwell Institute.) I was lucky enough to be an early reader for the project, and was really struck by his unique approach to studying the Book of Mormon and how it had shaped the views and beliefs of Joseph Smith. [ 200 more words. ] http://timesandseasons.org/index.php/2016/01/introducing-gerald-smith/ ... See MoreSee Less
The Expanse is an acclaimed novel series by Daniel Abraham and Ty Franck writing under the pen-name James S. A. Corey. The first novel, Leviathan Wakes, was released in 2011 and nominated for both the Hugo Award for Best Novel and the Locus Award for Best Science Fiction Novel. Abraham and Franck have released a book a year since then, with… [ 1819 more words. ] http://timesandseasons.org/index.php/2016/01/the-expanse-mormons-in-space/ ... See MoreSee Less
TimesandSeasons.org shared a link. ... See MoreSee Less
“For it shall come to pass in that day, that every man shall hear the fullness of the gospel in his own tongue, and in his own language.” D&C 90:11 Introduction This post begins with a simple question: does the Maxwell Institute (formerly FARMS) publish scholarship that treats the Book of Mormon as an ancient text? Or, in the words of Bill Hamblin… [ 3021 more words. ] http://timesandseasons.org/index.php/2015/12/in-their-own-language/ ... See MoreSee Less
Some good advice. ... See MoreSee Less
Nathaniel Givens writes about the travesty of the social justice movement. ... See MoreSee Less
Ben Carson, Science, and Seventh-day Adventists.http://religionandpolitics.org/2015/11/17/ben-carson-science-and-seventh-day-adventists/ ... See MoreSee Less
The legal department failed in vetting the new policy. Or someone. ... See MoreSee Less
The First Presidency has issued a letter clarifying the scope of the new policy regarding the children of same-sex couples. Worth reading. ... See MoreSee Less
The new policy is problematic in more ways than one. The church needs to hire some engineers to make sense of things. ... See MoreSee Less
Ben Carson promotes a form of Biblical naiveté.http://www.peteenns.com/ben-carson-and-the-bible-maybe-he-should-get-a-second-opinion/ ... See MoreSee Less
There can only be one.
there can be only one and fry sauce is an abomination, saith the lord.
I feel a sudden need to make fry sauce with Sriracha.
Jim W, just come to Portland, where the fry sauce at Little Big Burger includes housemade ketchup made with sriracha. :)
Janeannechovy – I’ll have to remember that next time we’re in Portland! (I lived there in the late 1990s). Until then – I’ve got sriracha at my desk at work. Helps make a great Thai Peanut Butter sandwich.
I have never heard of sriracha and until I google won’t have any idea what it is, but the idea of dipping fries into something that is half mayonnaise is so urp-worthy that I have to vote for the unknown substance.
Ardis – if you like sauces with a kick, you owe it to yourself to try sriracha (aka Rooster Sauce).
Ardis – sriracha, also known as Rooster Sauce, is a fiery red pepper sauce. Adds a kick of flavor, heat, and color. http://www.amazon.com/gp/product/B000LO40AG
It’s the “rooster sauce”, so nicknamed because of the rooster on the squeeze bottle, found at many Asian style restaurants. Delicious.
Fry sauce is only good for one thing: fries. Sriracha is good on most everything. And it doesn’t involve mayonnaise.
I like piri piri quite a lot. I also like Tony Chachere’s dry seasoning on fries. It wakes up food like nothing else.
This is what the bloggernacle was made for.
I’m totally with Ardis on this one.
I dated a guy who served a mission to Thailand, he introduced me to Sriricha in 1988. Reader, I married him.
This was really hard, i like them both. I like to make fry sauce with Texas Petes hot sauce and I have recently discovered Franks Red Hot. But I like Siracha on Kraft mac and Cheese
Wow, I’ll be interested to see where this goes. I’m comment #14 and they are neck and neck.
Ardis, then what do you dip your artichoke leaves into? My DH and I are split, he says mayo-and-mustard and I say mayo-and-ketchup and after more than 20 years we STILL have to make 2 sauces whenever we eat them.
Also, comment #12 FTW
Not that I expect this to get past moderation, but for the record, I’m sorely disappointed that ‘poutine’ has yet to rate a mention.
Why is this an either/or? Are we packing for a deserted island? It seems to me that each has a role in the appropriate narrative world.
Ardis for ‘nacle food czar(ina)
Anyone can make fry sauce. I am not so sure with Sriracha (from another Thai RM… Sriracha is on everything there.)
Definitely sriracha. One bottle lasts a long time in my household since only two of us like heat. If I’m packing for a deserted island, however, I’ll leave the sriracha and take a crate of Mrs Renfro’s jalapeño salsa.
What do you use for an artichoke dip if not mayonnaise? Butter. Browned butter. Lemon-garlic butter. Honey mustard. Hollandaise sauce. Balsamic vinaigrette. Perhaps tzatziki would work.
Ah! I’ve had and enjoyed sriracha without knowing the name for it. It’s always just been that bottle of red hot sauce with the rooster on the side that I squeeze liberally when I get Chinese takeout.
I’m for butter with artichoke leaves. Butter with just about anything, actually. Maybe not ice cream. But almost anything else.
Here’s a great NYT article on Sriracha, which is best understood as an American take on a traditional Thai/Vietnamese sauce. (In part because, as the article notes, Thai Sriracha tends to vary significantly from region to region as each village makes their own home-ground sauce.)
Totally depends on what you are eating and your age. My kids would spit out rooster sauce and will put Fry sauce on anything.
“If there is any sauce that is spicy, savory, sweet or sour, good tasting or mouthwatering, we seek after these this sauce.” I think that is scriptural.
I have a testimony that TRAPPEY’S Louisiana, Original Recipe, Hot Sauce, is the most true and living sauce on the face of the earth. Other sauces like Sriracha, individual concoctions of fry sauce and even Heinz Ketchup contain some truth, and their is much praiseworthy to be found there, but in Trappey’s all flavors are restored.
My mouth can handle Sriracha but my belly as I get older will not.
I guess I’m going to the bad place. I don’t like either.
From the second page of Kaimi’s link:
“At Good Stuff Eatery, a burger restaurant in Washington, the owner, Evangelos Mendelsohn, uses a condiment blend of mayonnaise, Huy Fong sriracha and condensed milk.”
So you can have your fry sauce and your rooster too.
I chose Sriracha just because fry sauce is so easy to make yourself. Sriracha comes straight from the food gods and is never touched by human hands (at least that’s what I tell myself).
Who would choose that nasty, snot mixed with ketchup concoction, that you crazy Utahns call fry-sauce? Seriously?
Until you include “Frosty” as a dipping element of choice, this poll is an abomination.
Trust this, like most topics, to turn into an opportunity for Utah bashing. sigh
Fry sauce, like mayonnaise, is nasty. Fries belong with spicy peppery bbq sauce, like Stubb’s.
Based on the comments so far Sriracha wins the qualitative poll and has more ardent supporters, but Fry Sauce is narrowly winning overall. Can there really be a silent majority so opposed to deliciousness or are Sriracha disciples not adequately preaching the gospel of the Rooster? How disappointing. Sharing Sriracha starts at home. Try inviting friends over for dinner and put some on their plate on the side – if they inquire further they may be among the food elect, prepared to enjoy the further heat and flavor of Sriracha. If our guests lack the intestinal fortitude (literally) to accept Sriracha, at least we’ve planted a seed and our hands our clean (be sure to check before touching your shirt, because Rooster red stains stand out).