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mosco dumpling waters down the hot sauce!

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My friend and I are regulars at Mosco but as a public service I present the following, an experience of my friend a mere hour ago. He goes in and orders his ten dumplings and notices that the two hot sauce bottles on the counter are empty. He gets the attention of the friendly women that dishes the dumps and asks if there is more hot sauce. She sends one of her workers next door to the Thai market and the worker returns moments later with a bottle of hot sauce, Sirracha. He then watches as she pours hot sauce from the new bottle into the old bottles, but only about a third of the way and then places it under the tap of the sink and fills it to the top with water. She does that to the other bootle and then finally to the new one. So, if you like your hot sauce hot, bring your own.

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  1. Appreciate the heads-up, stuart. I won't defend that practice, since they leave the sauce in the original bottle and lead customers to think it's full-bore sriracha. I'd just suggest that with northern-style dumplings, a Southeast Asian-style sauce, with its sweetness, might strike some as slightly discordant, so it might actually be a good thing to tone it down a notch.

    Maybe that's their thinking. Or maybe they're just cheapskates.

    1 Reply
    1. re: squid kun

      While watering down the hot sauce should be a criminal offense, why doesn't anyone provide white (clear) vinegar to mix with soy sauce? The only place that does is Northern Dumpling on Essex.

    2. i don't think I've ever seen thick hot sauce in one of the dumpling-joint sorts of places and as much as my chile-heat-tolerance is way above my above-average preference, I wouldn't want to squirt straight Sriracha style sauce all over a plate of dumplings which is what I usually do with the stuff they serve - not because it's too hot, just because it would be pointless to be eating dumplings, or anything but plain hot sauce, in the first place. LOL

      Personally, it's always been pretty obvious it was diluted -- Sriracha-style sauces never "flow" easily -- but I always thought they added some vinegar, too. Maybe it's just more noticeable with less capsaicin in the mix, or maybe Mosco St doesn't - I usually go to Tasty around the corner and maybe they do add vinegar? (They definitely thin theirs out too and as for the bottles, I don't consider what amounts to reusing convenient bottles with nice screwcaps to be any species of deceit in bargain-basement operations like this. It's not like they're putting supermarket brand hot sauce in a Tabasco bottle. And as I said, I don't see any cause for confusion unless you've never eaten Sriracha to begin with.)

      1. Considering how much these places charge for your dumpling fix, I would cut them a bit of slack. It's a miracle they make any money at all!

        1 Reply
        1. re: polimorfos

          My thoughts exactly. Considering the condiment costs three times as much as the the dumplings and many customers apply or take more than they should.....customers should be grateful they even offer any condiments at all for the best bargain fresh hot meal in NYC.

          Consider this.... it is their special touch and I agree toning it down a notch may make it more acceptable to the palate. Many restaurants when making their House Salad Dressings add water as an integral ingredient of the recipe.

        2. Actually many sauces are water based regardless of cusine... made and then thinned down with water for pouring.

          Most places just don't do it right in front of the customers.

          1. literally every $1 dumpling place (dumpling house, fried dumpling, sun dou, mosco etc) waters down their sriracha sauce fyi

            2 Replies
            1. re: Lau

              I guess what bothers me is that unlike some others, I like my Srirach hot sauce the way it comes thick, out of the bottle. I have noticed that when I squirt the dilluted stuff on the dumpling it runs off the crusty hard skin and pools in the container. I would rather use a little as a dipping condiment as I find a little goes a long way. As for the cost issue, since when is adulteration of food to increase profit acceptable?

              1. re: stuartlafonda

                You are only surmising the addition of water to the condiment is to increase profits, where as it might be more appropriate for an argument to say they may be doing this to only keep their costs down. If they truly wanted to increase their profits, they would not offer any hot sauce of any kind at all.

                As mentioned in the thoughts and opinions of others thus far, no big deal. I for one would disagree with you that adding water is by the MD is adulterating the sauce. Adulteration would only be if they intended to include something undesirable or to resell the sauce for profit in the original packaging....this would not be true if they repackaged it into smaller containers and charged a nominal cost.

                Many restaurants thin out soy sauce with water and or vinegar, then add chili oil, pepper and etc. It's then called a dipping sauce..