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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 think people react to the variety of heat differently - as you mention, vinegar vs. not. I am pretty wussy in the spicy department, but I have surprised people by the amount of wasabi I sometimes use (which isn't a lot actually) because self-proclaimed spicy nuts can't take it. Vinegary vs. up-the-nose (that's how I think of wasabi), and then I differentiate "Western" spicy from "Asian" spicy because there are some spicy foods that the spiciness hits your tongue and dissipates pretty quickly, so you can still taste your next bite of whatever. I feel like that's kimchi, certain spicy Korean foods, wasabi, some Asian spicy foods, although I have trouble with Thai spicy and that definitely lingers. "Western" spicy foods tend to disable my tongue where I can't taste or feel anything after I eat a bit of it, which is why I don't go for that often - I like to be able to taste my food.
And I think this is pretty low on the scale, but Red Devil? is super vinegary and I can eat a lot of that one.
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Yvo, totally. Wasabi and Hotsauce are Apples and Oranges (or Rhizomes and Capsicum perhaps). I can only have a small smattering of wasabi or prepared mustard (though I can go to town on dijon or deli style), as my nasal passages can't deal with it.
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You just made me think that if you combine the various components of a Halal platter from me favorite carts, it would be AWESOME.
Rice - XPL
Lamb - Kwik Meal
Chicken - Halal Cart
White Sauce - Carnegie John's
Hot Sauce - 53rd and 6th Halal...now only if I could somehow find a way to compile all of these components into one styrofoam container!
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@Clues, I've been thinking the same thing for a while. I would be really excited if the 53rd and 6th guys would use a more tzaziki-like white sauce.
Now, if Zach could somehow use his connections to make a frankenstein plate for this year's street meat palooza, using the highest rated individual ingredients from last year, that would be worth winning tickets to.
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I've ordered the "little white, lot of hot" enough from Halal Guys that I don't have to say it any more, he just knows. With their hot sauce, you really do need a little white or it overwhelms the taste buds. Also, the lettuce is a little weird-tasting in just red.
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That's one thing I kinda oppose - it's eating from a styrofoam container. I can't avoid it when I get XPL and certain vendors but it's a good thing I don't eat from them too often. I prefer the aluminum container. Not even like I gotta go GREEN or anything but just preference.
The mutant plate above sounds great. Street Meat colloboration galore. As for the chicken though, I'd probably go with Carnegie John's or Tony the Dragon's, especially if the white sauce is tzaziki and not halal. The 100% H&H cart has decent chicken too.
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Great to see I am not the only one thinking so much about sauces!
My wife calls me Condimentman, as in the superhero, and I reply, "Hello, kid. I am here to resuce you from bland cooking...move aside while I arrange the bottles on the table...!"
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Maybe it was just an off day, but I had XPL today and the rice was awful - bland. It was the same grain that they usually use, however.
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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?