Sriracha has amazing flavor. If you find the heat a little too strong, you can use this as a marinade. Ive experimented with chicken and OMFGWTFBBQ, its so good. The flavor really comes out when you let it sit as a marinade for a day or two. The combo I use is some korean bbq sauce and sriracha sauce. Id say half and half, not too much of both, just enough to lightly coat the chicken.

Seldentar

United States888 Posts

January 11 2013 23:50 GMT

#584

I saw this thread a week ago, and, never having tried Sriracha sauce I wondered what all the hype was about. Picked some up, and was BLOWN AWAY at how good it is! How can a sauce taste so good???? I will eat this everyday for the rest of my life on top of EVERYTHING. It will go on my cereal, my chicken, my eggs, my strawberries, my bacon etc etc etc.

Thank you so much for enlightening me with this thread OP!!!!!

eric237

Canada40 Posts

January 11 2013 23:55 GMT

#585

Cock Brand is certainly the greatest sauce ever created. Bumping this epic thread.

GhandiEAGLE

United States20754 Posts

January 19 2013 20:46 GMT

#586

I make the world's best ramen. No joke. So there was pressure when my friends asked me to make for them the ramen that I boast about. So i get busy, and I feel in the zone. But then my blood freezes as I notice there is no meat, no eggs, and no ginger in my refrigerator. My hand shakes, and my mind goes dark. All of the sudden the noodles have finished as my timer beeps. I absentmindedly administer the seasonings as I pour the noodles, and then as my hand reaches for a glass, it bumps the Sriracha.

Many drops later I have found my new secret ingredient.

UnKooL

Korea (South)1667 Posts

January 19 2013 20:57 GMT

#587

Hey so I've been using Sriracha for half a year now, and I've noticed this sticky goo like substance dripping off the cap after it's been closed for a bit and I found out that its "fermented gases from the pepper/vinegar mix". It's kind of interesting it does that, and the substance doesn't seem to appear when I keep the cap open, which I heard makes the sauce less spicy after time which I can't afford to have because that is the exact reason why I use the sauce. Just putting it out there for newer users of one of the best sauces in the planet.

Sectral

Ireland66 Posts

January 25 2013 11:19 GMT

#588

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

keit

1584 Posts

January 25 2013 11:33 GMT

#589

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

January 30 2013 12:29 GMT

#590

I just threw a huge dollop of this, mixed with tobasco onto baked beans. It was a culinary masterpiece.

SgtCoDFish

United Kingdom1520 Posts

January 30 2013 12:35 GMT

#591

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

January 30 2013 12:43 GMT

#592

I'm sorry, comrade. It is the goose brand.

May we one day triumph in our struggle.

SgtCoDFish

United Kingdom1520 Posts

January 30 2013 12:46 GMT

#593

That said, goose is good enough that I can't complain. Just rooster has that little extra something...

aloT

England1042 Posts

January 30 2013 13:02 GMT

#594

So long as it's Heinz baked beans, it's hard to go wrong with most hot sauces, but this one was reaaaaaaally good!

Tobberoth

Sweden6375 Posts

January 30 2013 13:02 GMT

#595

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

January 30 2013 13:03 GMT

#596

This sauce is godlike indeed. All variations in my fridge y0!

EpiK

Korea (South)5757 Posts

January 30 2013 13:06 GMT

#597

this stuff is amazing with kalua pig

TheToaster

United States280 Posts

January 30 2013 19:14 GMT

#598

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

January 30 2013 19:20 GMT

#599

I love this shit to deeeeeath man. I worked at a Greek place when I was 16 and, suffice to say, I was solely responsible for us consistantly running out =D. I have to try not to let Sriracha touch my gums though, for some reason it irritates them pretty bad. I can eat some pretty insanely hot stuff, and I'm very hygenical, so I'm not sure the reason behind this..

Sissy-gums =[

BlackJack

United States10574 Posts

February 11 2013 01:16 GMT

#600

Lays is coming out with Sriracha flavored potato chips next week

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