To be honest, i find it too strong to put in normally as a "hot sauce" really overpowering.
BUT!!!
Cooking with sriracha is fricken amazing, when saute-ing adding a little sriracha brings out soo much fricken flavor you wouldnt believe.

United States6173 Posts

March 14 2012 17:58 GMT

#163

Sriracha is amazing. I went through so much of this shit in college...on pizza, random meats I threw into the oven, any and all cheap chinese, thai, vietnamese food...mexican food...

My mouth waters at the thought.

dAPhREAk

Nauru12397 Posts

March 14 2012 18:00 GMT

#164

best in pho!

AirportSecurity

Canada34 Posts

March 14 2012 18:12 GMT

#165

its super tasty with mac and cheese, makes spaghetti that much better as well

Tobberoth

Sweden6375 Posts

March 14 2012 18:33 GMT

#166

Just ate a chinabox with the bottle my GF bought. It's nice, I definitely prefer it to Tabasco sauce. That said, I'm surprised it tastes this little, it feels like it only adds spicyness, no real flavor to speak of. Definitely an acceptable level for me, even though I'm considered a whimp by my korean friends, but one can sure feel it.

Kyyuna

United States1222 Posts

March 14 2012 18:35 GMT

#167

Finally a thread where I can appreciate those who love Cock sauce, especially in Pho~

iNcontroL

USA29055 Posts

March 14 2012 18:36 GMT

#168

SO FUCKING GOOD WITH RICE AND MEAT

jinorazi

Korea (South)4948 Posts

March 14 2012 18:43 GMT

#169

sriracha + ketchup for french fries is my usual thing.

sriracha goes with anything

rastaban

United States2294 Posts

March 14 2012 18:44 GMT

#170

On March 15 2012 03:36 iNcontroL wrote:
SO FUCKING GOOD WITH RICE AND MEAT

I don't know that I have ever tried it, but I have never been steered incorrectly by any advice from a SOTG Pillar, so I think I will give it a shot tonight.

Edit:
It was great!!!!

Arghmyliver

United States1077 Posts

March 14 2012 18:46 GMT

#171

My friend and I have a hobby of baking and cooking -

Both of us are capsaicin enthusiasts and are quite capable of handling fresh chiles (raw-dog, no gloves).

Our specialties are -

Crazyass Super Bitchin' Nachos w/ Whatever Meat is in the Fridge
Crazyass Super Bitchin' Noodles w/ Whatever Meat is in the Fridge

We took to using multiple Habaneros when we realized that his Mom wouldn't ask for any if it was hot enough that the aroma would make you sweat.

Our method is usually this (For optimal timing, begin at 3:45) -

We marinate the meat (usu pre-cooked to some degree [very finely cut for Nachos]) in some sort of sauce (Some combination of any Sriracha, Wine, Hoisin, Worcestershire, Garlic, Ginger, Soy Sauce etc depending on desired flavor)

At this point we are either boiling water - Noodles or preheating oven - Nachos.

We start cooking the vegetables (Onions, Habanero Peppers, Garlic, Jalapeno Peppers, Green Peppers, Ghost Peppers, and maybe some Peppers) in a pan and then add the meat/sauce mixture.

When you add the meat you can start cooking the noodles OR put your nacho chips with a very light sprinkling of a few cheese shreds and a couple onion bits on a cookie sheet lined with aluminium foil in the oven (the cheese will melt when the chips are heated to the desired temperature [I think we usu preheat to like 350-425 Fahrenheit])

Our goal is to have the onions caramelizing right when the chips are heated or the noodles are finished.

At this point we:

Nachos - Layer the Meat + Vegetable Stir Fry Sauce onto the chips and then smother in shredded cheese (cheddar + whatever else is in the fridge). Place back in oven and bake until cheese is melted. Remove and smother in Sriracha, other hot sauces and spring onions. Lift (very carefully) by aluminium foil and deposit on a tray. Devour fangoriously.

Noodles - Drain the noodles and put them in the pan with Meat + Vegetables. Stir until coated and then serve. This needs to happen quickly and on very low heat. Also requires a large pan if you have a lot of noodles. Add Sriracha and some spring onions.

This is a very loose recipe and I did not reveal our full method as it has been developed over many years of cooking while baking. If done correctly two people should consume the finished product in under 10 mins while watching either

A: An episode of Futurama, Monty Python's Flying Circus, Psych, Man vs. Wild (show always makes me hungry), or Arrested Development

or

B: One of the following movies; The Protector, Ong-Bak, Evolution, Total Recall, Ip Man, Ip Man 2, Kung Fu Hustle, Shoot 'Em Up, Crouching Tiger, Hidden Dragon, House of Flying Daggers, Black Sheep, Crank 2, any Miyazaki film, or The Meaning of Life

(Some films and TV shows have been unintentionally forgotten).

Bedrock

United States395 Posts

March 14 2012 18:46 GMT

#172

On Mar 14 2012 14:36 iNcontroL wrote:
SO FUCKING GOOD WITH RICE AND MEAT

I second this man's motion.

docvoc

United States5491 Posts

March 14 2012 18:46 GMT

#173

Sriracha IS SO GOOD, that stuff can make anything much more powerful tasting, its definitely very useful in sauces, soups, but i find its not as helpful on meats and such. Still its amazing and incredibly useful.

BadgKat

United States156 Posts

March 14 2012 18:57 GMT

#174

God I love roster sause.

OFCORPSE

Sweden355 Posts

March 14 2012 19:01 GMT

#175

Oh man my life changed when I discovered this delicious nectar from the Gods.
It's hard to come by in Sweden though, but luckily I found a shop that has it.

If you're in Sweden, and desperately need to find a bottle, look for one of those weird Arab shops, they usually have it.

You won't find it at our "big" grocery store chains.

YouGotNothin

United States907 Posts

March 14 2012 19:09 GMT

#176

Not too long ago, through serendipity, I discovered a local pizza place's secret recipe for what they call their Hot Ranch sauce. It is simply a mix of sriracha and ranch in about a 1:3 ratio (roughly). I use Ken's Steakhouse ranch and OMG this stuff is amazing, dipping pizza crust in it is orgasmic. I do not eat pizza without it now, do try!

So no fek

United States3001 Posts

March 14 2012 20:08 GMT

#177

So the ramen I made with Sriracha last night was a bit of a let down in terms of spice; surprisingly a Tabasco/Sriracha combination seems to work better in both terms of flavor and overall heat. It isn't for a lack of using enough, either. Other than the spread seen in the picture I posted (page 3, I think) I coated the entire block of ramen with it before putting it in the water and flavored the broth very heavily with it too. On the downside, I paid for it while doing my morning "reading" with some terrible burning sensations.

jinorazi

Korea (South)4948 Posts

March 14 2012 20:11 GMT

#178

for ramen, adding chilli paste or chilli powder (i usually add kimchee water) works better for me.

Kaz.

United States69 Posts

March 14 2012 20:12 GMT

#179

This and

go in almost everything I cook.
SO GOOD

MrDudeMan

Canada973 Posts

March 14 2012 20:15 GMT

#180

Sriracha is definitely one of the best sauces out there. Its good on almost anything, and it makes fried rice delicious. My favourite is Sriracha mixed with ketchup on a burger, best flavour by far.