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Pumpkin Seeds


Old No. 7
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Anyone here roast their own?  I did last night and had this crazy idea that turned out excellent.  I washed and dried the seeds, melted two tablespoons butter, added two tablespoons Sriracha sauce and tossed the pumpkin seeds to coat.  Roasted at 300 for 30 minutes turning at the 15 minute mark.  After 30 minutes they still seemed a little wet so I left them in for an hour then cooled them.  These things are addicitve! 

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not in a while, but that's not a bad idea...

 

I never heard of Sriracha sauce, then I Googled it and realized that it's the asian hot sauce I've been using for 25 years! :D

 

I got hip to that stuff when I was in Pacific Fleet. You used to only could find it out on the west coast, now its everywhere

 

I would think that and seseame oil would also get you some serious raosted pumkin seeds

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I was surprised to learn that it's an American product; made in CA by an immigrant from Vietnam who wanted a sauce worthy of adding to pho.  The product has really grown in popularity in the past few years and has been a staple in my kitchen for about ten years. 

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My wife, like I'm sure many others, calls it rooster sauce due to the image on a popular brand.

 

When this is new I suggest mixing it thoroughly.  I make this bean thing that I put it in.  When the bottle was new I would put in 2 - 3 drops for a large pot of about 8 servings and sometimes it was too hot to eat.  Now that we are near the end of this bottle, I put a couple of tablespoons and it's barely hot.

 

hotsauce30n-2-web.jpg

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