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Red Sauce: The key to Halal platter
Posted: 2:52 pm, June 5th, 2009 in Miscellaneous
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21 Comments
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I don't. I keep a bottle of franks at my desk in case i need a little extra punch (same for barbecue since I like barbecue sauce on my streetmeat). I used to bring home-made tsatsiki to the office but I didn't eat streetmeat fast enough and it would go bad.
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My boyfriend always orders gyros "with BBQ sauce" which always confused me... do they actually have BBQ sauce or is it hot sauce he's getting on his gyros?
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Dude, you keep a bottle of franks at your desk?
Whew, I feel much better now. I keep a bottle of extra virgin olive oil and balsamic vinegar in mine.
Add a dipping plate and a little garlic bread to the mix and you've turned your cubicle into a little Italian restaurant.
The scent of the vinegar bugs my neighbors though.
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Some vendors do have BBQ Sauce. I know 53rd & 6th has it. They also have the BEST hot sauce around. Flavorful and hot, unlike the watery and no real heat off tabasco. And if you eaten at Sammy's in Jackson Heights, they have a green sauce (which I wish other vendors had because I'm not a big fan of Sammy's)!
Not every likes hot sauce though. I'd think more people would agree that it's the mystery white sauce that makes the halal plate (maybe not Mama or the rare few who only do hot sauce and/or BBQ).
For me, it has to be both white sauce and hot sauce so I don't feel like I'm missing out on the flavors. XPL's rice is damn good (if not, better than famous 53rd & 6th) so it's forgivable of their weak hot sauce.
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I agree 100%, thick, rich spicy red sauce is the only way to on a street meat platter. In the past, the thinner red tobasco sauce was okay but I'll never go back!
@YVO, some carts have both a spicy hot sauce as well as you standard BBQ sauce. Not sure what cart you BF goes to but I've had a chicken rice platter with BBQ sauce from Rafiquis.
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I keep a bottle of sriracha sauce handy. Keeping olive oil/balsamic vinegar handy is nothing like stashing vital Frank's or sriracha; it's weird. Like comparing a Saw or Tarantino movie to a chick flick.
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Thanks guys, I don't know, he used to work at 85 Broad but now works at the bottom of the acceptable Midtown Lunch boundaries... not sure if he eats street meat up there, I just witness this when we go to street festivals and he orders a gyro "no white sauce, no hot sauce, just BBQ sauce" and swears it's awesome. I'm all about the white sauce and a touch of hot sauce.
stevenp, I think they both fall in the category of "keeping condiments at desk/office for purposes of food sucking and in need of doctoring" - my dad used to insist my mom keep a bottle of Maggi in her purse when we went out for our weekly movie, because we'd eat at Red Lobster or places like that before the movie and "These stupid American places never season things enough"
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Having a supply of Sriracha on the side sounds like keeping comfort food lor lawyers.
After all, every good partner in the firm should be able to consume and breathe fire on command.
An even better partner will find a way to bill a client for the bottle of Sriracha.
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The Rafiqui's by my office (corner of 57th and Park) has a killer Green Spicy Sauce... My fave though, is the home made Spicy Red at the 100% Healthy Halal Cart on 55th and Park. You have to ask for the "Home Made Red Spicy Sauce" and then say "Put a lot on, and when you feel like you put on to much, give the bottle like 3 more squeezes."
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This is why I love this page, everyone is such a foodie, between the balsamic vinegar/olive oil at work, to the Siracha and Maggi references, everyone always has something interesting or funny to say!
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By "franks" I mean Frank's Red Hot. I got hooked on it from eating wings (most bar wings are just fried wings thrown in Frank's Red Hot).
It's hotter than tabasco (which shouldn't even be considered hot sauce), and though I can drink both straight, Frank's would probably make me wince (twice).
Neither compare to 53rd's hot sauce. The guy always asks "are you sure"? when I ask for extra twice because he tends to be scared to put too much on.
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I like Franks too more than watery Tabasco. It's because of the flavor though. According to the scoville scale, Original Tabasco is higher in heat than Franks Original and Franks REDHOT XTRA Hot.
http://www.chilliworld.com/FactFile/Scoville_Scale.asp
Anyone here eaten Blair's 16 million reserve? :PYes, the 53rd and 6th guy always asks the first squirt. I had him do about 3 squirts once when I had a bad cold. Haha.
One time, a sick dude ordered a plate with ALL hot sauce on it. It was bleeding red. I'm like the guy is nuts. How can he eat that? I hope he wasn't going to eat it himself. Maybe he wanted to prank someone with it. The halal guy told him to have a very nice day after he finished squirting. Haha. -
Odd. I wonder if the vineger in the tabasco cuts into the heat. Granted, I can drink both, but a friend once remarked at how much tabasco I was putting on my food and when he didn't believe me that I didn't think it was that hot and could drink the bottle, he dared me to do it, so I did. Aside from shocking him, I discovered at how little heat there is in tabasco (for my tastes). I wonder if it's just the thickness of Franks. Maybe since it's thicker,it coats the tongue more, and thus feels like more heat. Or the rating for tabasco vs. frank's is wrong.
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After sustaining myself with Rafiqi's chicken or lamb platter with LOTS of red sauce, for about one year, I just tried the same at XPL. I asked for 'littlebitofwhite,lotofhot' sauce...the usual. I could see as he poured it from the bottle--the red sauce was different. Watery, just like tabasco. Lots of vinegar flavor. No punch. What happened to the thickness, richness of the red sauce I am used to getting at Rafiqi's?
Oh well. That could kill it for me and XPL. Wanted to like the place more, after reading some of its fan here on ML.
Who else thinks red sauce (hot) is the key to a great platter lunch?