EPTnot sure if already linked here, but I'd say that's a good description of this magical sauce.
Sriracha Sauce - Page 15
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Kazeyonoma
United States2912 Posts
not sure if already linked here, but I'd say that's a good description of this magical sauce. | ||
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eviltomahawk
United States11135 Posts
Cook an omelette. While it's still cooking on the skillet, drench it in Sriracha. Flip it over and drench this virgin side with more Sriracha. Listen as the Sriracha sizzles on the skillet. Put your face over that fucker and take a deep breath. Infuse your lungs with the intoxicating smell of Sriracha. Faint from the awesomeness of this sauce. Forget about the stove. Congratulations, you just burned your house down, but it was worth it. | ||
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Devolved
United States2753 Posts
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drezi
Iceland72 Posts
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Darkchylde
United States473 Posts
Many sushi restaurants use it in their spicy sauce, the pale orange sauce made from kewpie mayo + sriracha and sometimes with a some roe. They use that sauce with chopped up fish for spicy tuna, spicy salmon, etc. etc. I haven't tried it myself, but there is a Shark brand that has no preservatives that I hear is really good and can be found in Cali. Personally, I love it on pho, I mix it with ketchup for hotdogs and burgers, and the normal hot sauce foods like burritos and wings. | ||
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Elurie
4716 Posts
On March 17 2012 11:10 GertHeart wrote: This guy right here is show casing you the best sauce, this exact bottle right here the chili garlic sauce. It is about 20x better than sirracha itself. IF YOU HAVE NOT TRIED THIS HOT SAUCE YOU NEED TO GET IT. Just one tip for this sauce. DO NOT PUT IT IN SOUP. NOT IN SOUP. You can put it into other things, JUST NOT SOUP. And it tastes incredible on noodles, pizza, my elbow, everything. What's wrong with putting that in soups? I love it in chicken vegetable soup. | ||
Zelniq
United States7166 Posts
also i love sriracha too | ||
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Janaan
United States381 Posts
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endy
Switzerland8970 Posts
My chili sauce of choice is Marie Sharps, from Belize. Best chili sauce ever. ![[image loading]](http://img.21food.com/20110609/product/1305788935207.jpg) For Chinese food, 老干妈 is pretty good too. Especially on rice. | ||
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Krazilec
United States96 Posts
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Tabbris
Bangladesh2839 Posts
On March 21 2012 15:41 Krazilec wrote: i dont like spicy food. Lol. Im sorry but this comment made me smile on how unessary it was. Anyway ya man I have this shit on my desk. Its like 50% of my breakfast lol | ||
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Terranist
United States2496 Posts
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Froadac
United States6733 Posts
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SonicTitan
United States249 Posts
I'm drunk. I toasted a slice of bread with butter on the skillet. I scrambled two eggs (with milk, because if you don't do that you're fucking wrong.) I placed said eggs on toasted bread. Topped with cheese. I found I was out of salsa. I Dispaired. I thought of this thread, replaced salsa with shriracha. I will NEVER GO BACK TO SALSA. | ||
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QuanticHawk
United States32157 Posts
1 cup mayonnaise 1/4 cup sriracha 1 tablespoon Louisiana-style hot sauce (note: on both of these options, you can go to taste if you're a bitch and do less or you have a death wish and want more spice, since this is where it really comes from. If you're doing to taste, these two last. Louisiana hot sauce is what makes it more cajun, which is what I prefer, so I usually add it. Sriracha only is a bit sweeter spice.) 1/2 teaspoon chili powder 2 tablespoons Creole mustard 2 tablespoons extra-virgin olive oil 1 teaspoon Worcestershire sauce (adding a little more never hurts because Worcestershire fuckin' owns) 4 medium scallions, chopped 2 tablespoons chopped fresh parsley 2 tablespoons minced celery 1 clove garlic, minced 1 teaspoon salt, or to taste 1/2 teaspoon ground black pepper 1 teaspoon capers, chopped Pickle juice (I honestly just go eyeball/to taste until I get the texture and taste that I like) The way I do this, I substitute the pickle juice for lemon juice (it was 2 tablespoons originally) because pickles rule. Do not be afraid of using a lot of pickle juice. If you want to be really fucking awesome, take pickles, bread and fry them, and dip in this sauce. Thank me later. I also take out olives because I hate olives (most recipes call for 1 to 2 tablespoons chopped) All you do is toss this shit in a big bowl and stir til it all comes together nicely. It is best if you cover and stick in the fridge for like 20-30 minutes before serving. Store cold when done. Meant for seafood, but awesome with everything. Personally, I love it on sandwiches and egg sandwiches. If you follow all this, it comes out similar to this (I'd take a photo of mine but it is all gone and I need to make a new batch) ![[image loading]](http://4.bp.blogspot.com/_OFpCCX-zBts/TLQDzHrF3fI/AAAAAAAAMxs/mO4zeDzfo-s/s400/Remoulade+Sauce.jpg) | ||
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mjf
United States436 Posts
UNTIL TODAY i bought a bottle, eating some fries with it. not bad. a bit spicy. i can handle spicy np but i dont really like it toooooo spicy. that said, i need to squirt some more, i seem to have run out. edit: the bottle is great. squirts easily and generously. | ||
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Air2gear
177 Posts
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Rybka
United States836 Posts
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Ighox
Norway580 Posts
Why didn't you do this years ago, so many years wasted on shitty sauces. :p | ||
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IntoTheBush
United States552 Posts
On March 14 2012 15:24 ExcisionExecute wrote:+ Show Spoiler + ![[image loading]](http://media.lunch.com/d/d7/215997.jpg?3) ![[image loading]](http://a2.sphotos.ak.fbcdn.net/hphotos-ak-ash4/300677_259055840779069_100000239656804_1017850_7194262_n.jpg) sorry but Tapatio is the shiiii | ||
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![[image loading]](http://www.sammcgees.com/img/1222FC/huy-fong-fresh-chili-garlic-sauce_1_std.jpg)
