Sriracha Sauce - Page 30
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CecilSunkure
United States2829 Posts
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orionboss
United States45 Posts
sriracha + ranch + french fries = omgggg so good | ||
Emnjay808
United States10633 Posts
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Seldentar
United States888 Posts
Thank you so much for enlightening me with this thread OP!!!!! | ||
eric237
Canada40 Posts
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GhandiEAGLE
United States20754 Posts
Many drops later I have found my new secret ingredient. | ||
UnKooL
Korea (South)1667 Posts
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Sectral
Ireland66 Posts
1. How do you store your Sriracha? Fridge/cool place etc?? 2. How much do you use per dish, for example for a batch of rice (200g +) would you use a small amount (teaspoon +) 3. Do you pour the sauce all over the food or do you prefer to squirt some of the sauce to the side of the plate and dip food into it? 4. Does your mouth/body adjust to the heat and allow for it to not be as hot each time consumed. 5. Does your gums around your teeth or tongue ever burn after consuming? Thanks guys ![]() | ||
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keit
1584 Posts
On January 25 2013 20:19 Sectral wrote: Couple of questions for a first timer with Hot sauces: 1. How do you store your Sriracha? Fridge/cool place etc?? 2. How much do you use per dish, for example for a batch of rice (200g +) would you use a small amount (teaspoon +) 3. Do you pour the sauce all over the food or do you prefer to squirt some of the sauce to the side of the plate and dip food into it? 4. Does your mouth/body adjust to the heat and allow for it to not be as hot each time consumed. 5. Does your gums around your teeth or tongue ever burn after consuming? Thanks guys ![]() 1. Fridge, even though it isnt needed since there's so much preservatives in it. 2. Half a bottle. 3. All over the food and everywhere else. Put it everywhere. 4. It is not hot at all. 5. What? Lol. No. | ||
aloT
England1042 Posts
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SgtCoDFish
United Kingdom1520 Posts
On January 30 2013 21:29 aloT wrote: I just threw a huge dollop of this, mixed with tobasco onto baked beans. It was a culinary masterpiece. Rooster or goose? If you found rooster in the UK, tell me where you found it and I will worship you as our lord and saviour. I've only ever been able to find goose ![]() | ||
aloT
England1042 Posts
May we one day triumph in our struggle. | ||
SgtCoDFish
United Kingdom1520 Posts
![]() That said, goose is good enough that I can't complain. Just rooster has that little extra something... | ||
aloT
England1042 Posts
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Tobberoth
Sweden6375 Posts
On January 25 2013 20:19 Sectral wrote: Couple of questions for a first timer with Hot sauces: 1. How do you store your Sriracha? Fridge/cool place etc?? 2. How much do you use per dish, for example for a batch of rice (200g +) would you use a small amount (teaspoon +) 3. Do you pour the sauce all over the food or do you prefer to squirt some of the sauce to the side of the plate and dip food into it? 4. Does your mouth/body adjust to the heat and allow for it to not be as hot each time consumed. 5. Does your gums around your teeth or tongue ever burn after consuming? Thanks guys ![]() 1. Fridge. 2. As much as is needed to get the taste, but not ruin the dish. Depends on how hot you want it, most of all. 3. All over the food. 4. Absolutely, an even better idea is to get something even hotter and eat some of that. Your tolerance is raised exponentially by eating hotter food. 5. Not really. My lips sometimes burn a little, but I find it quite satisfying. | ||
Flummie
Netherlands417 Posts
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EpiK
Korea (South)5757 Posts
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TheToaster
United States280 Posts
![]() Creamy steak sauce for seafood and various other meats. One of the best seafood sauces out there, used in many Hibachi and high end Japanese steakhouse restaurants. | ||
Frumpysnoo
United States247 Posts
Sissy-gums =[ | ||
BlackJack
United States10068 Posts
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