Just in time for Christmas: short LDS URLs. (Dave) ... See MoreSee Less
A blistering message to the Church top bureaucracy (Wilfried) ... See MoreSee Less
At Peculiar People, commentary on Nate Oman's "Jurisprudence and Church Doctrine." There is more to think about than just doctrine. (Dave) ... See MoreSee Less
At NRO: The Mormon Advantage. Reading blogs and Facebook, it's easy to forget we are doing some things right. (Dave) ... See MoreSee Less
LDS Psychologist who advised CIA on "interrogation" was bishop for just 1 week before asking to be released. (Kent) ... See MoreSee Less
Geoff and Al weigh in on the Mormon of the Year. Will their nomination get seconded? (Kent) ... See MoreSee Less
Reposting the announcement of the BYU & Maxwell Institute 2015 Summer Seminar because the previous version of this post left out the link to the application form. (Nathaniel) ... See MoreSee Less
Why can't we hear talks like this at Conference? A little light humor in place of the annual sort-of-an-audit report. (Dave) ... See MoreSee Less
Leavening the lump and moral psychology. (James) ... See MoreSee Less
Bringing data to bear on how many young adults are active in the Church. Unfortunately no standard errors. (Frank) ... See MoreSee Less
A new low for M-Star, labeling JD a cancer within the Church. (Dave) ... See MoreSee Less
In this article, the Slate.com "Book Review critics suggest 27 great books you never heard about—but should’ve." And Terryl Givens' "Wrestling the Angel" shows up on the list! (Nathaniel) ... See MoreSee Less
Wow. (Julie) ... See MoreSee Less
Managing the Mormon brand. (Dave) ... See MoreSee Less
How to create change within the LDS Church: get the media involved. (Dave) ... 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).