After much input in the thread from Thai locals familiar with Sriracha - I felt it was prudent to upload pics of the more authentic brands of the sauce.
On March 14 2012 15:26 ugapa wrote: I have a bottle of it sitting on my desk and used it on a burrito and curry today which was splendid
I too have a large bottle sitting next to my computer screen. It is there for when I order pizza or need to quickly ignite my taste buds in case of emergency.
Sriracha + food = good food. but Sriracha + pho = orgasm. My friends usually have a shocked look at the redness of the soup after I'm finished but I just can't help myself. Btw the attached picture displays magnitudes less than how much I actually put on.
I wish to express how incredibly distressed I am for those unable to purchase Sriracha at their local food market. I am concerned for your well-being and wish you luck in discovering the meaning of existence in your locale - for without Sriracha I fear that you will perish in a slow, miserable, capsaicin-deprived manner.
On March 14 2012 15:31 r.Evo wrote: Is this like... a more saucy version of Tabasco sauce? What does it taste like? =S
Sriracha is more like the following:
Imagine if you will that Hephaestus and Prometheus are having an orgy with Hades and Hekate (and numerous "hos") inside your mouth. The product of this orgy is the tastiest substance ever to exist in the known universe.
On March 14 2012 15:35 Kokujin wrote: tabasco is better and not to mention plain chili sauce, this srihacha sauce is for little boys
Having tasted the "chile sauce" that is Tabasco I must disagree. I cook with Habaneros on a regular (daily) basis - Tabasco is the equivalent of a tricycle with training wheels compared to the deliciousness that is Sriracha. My capsaicin tolerence is through the roof and I believe most of my tongue to be completely deadened as a result. Even so, I am able to appreciate the taste of Sriracha whilst Tabasco (while somewhat tasty and refreshing) reminds me of icy spring water.
This thread got me craving some Sriracha. So lacking anything to put it on, I did the only reasonable thing and put a few healthy squirts into my mouth.
On March 14 2012 15:29 TabascoDan wrote: I need to find a good substitute here in Korea for either Sriracha or Franks Red Hot, I really miss both of them.
The combination of both Sriracha and Franks Red Hot in mac n cheese (yes, you read that right) is one of the most amazing, ridiculously cheap meals it is possible to make. I am so sorry that you do not have either anymore.
On March 14 2012 15:31 r.Evo wrote: Is this like... a more saucy version of Tabasco sauce? What does it taste like? =S
Sriracha is more like the following:
Imagine if you will that Hephaestus and Prometheus are having an orgy with Hades and Hekate (and numerous "hos") inside your mouth. The product of this orgy is the tastiest substance ever to exist in the known universe.
in other words a less tangy and bodied(more in it) version of tabasco with a little more heat. the heat is also coats your mouth more, it gives you that "oh fuck this is hot" feeling if you eat too much of it. tabasco is like.. half as hot as siracha. a little more flavourful as well since tobasco is just like vinegar and pepper.
The best thing about Sriracha is that it seems to get better with age. After you've had the bottle for a few months (why you'd have a bottle for that long, I don't know... but it happens) and you're down to the last few drops. So damn good.
On March 14 2012 15:28 Proof. wrote: Sriracha + food = good food. but Sriracha + pho = orgasm. My friends usually have a shocked look at the redness of the soup after I'm finished but I just can't help myself. Btw the attached picture displays magnitudes less than how much I actually put on.
I love sriracha, but only one very particular brand - Bells & Flower.
I have to order it online because I can't ever find it in any stores. I kinda hate cock sauce, actually. I think there is too much hot and not enough flavor to back it up. Bells & Flower is so much more garlicky, which is wonderful.
Sriracha with mac n cheese (out of a box obv) is So. Good. It's definitely one of my favorite quick lunches. Make the mac'n'cheese slightly creamier than you would normally (more milk/butter) and top with sriracha while hot. Eat out of pot. If you have some spam on hand, fry some of that and throw it in there too.
On March 14 2012 15:31 r.Evo wrote: Is this like... a more saucy version of Tabasco sauce? What does it taste like? =S
Sriracha is more like the following:
Imagine if you will that Hephaestus and Prometheus are having an orgy with Hades and Hekate (and numerous "hos") inside your mouth. The product of this orgy is the tastiest substance ever to exist in the known universe.
in other words a less tangy and bodied(more in it) version of tabasco with a little more heat. the heat is also coats your mouth more, it gives you that "oh fuck this is hot" feeling if you eat too much of it. tabasco is like.. half as hot as siracha. a little more flavourful as well since tobasco is just like vinegar and pepper.
Simply put,
No
Tabasco is Sriracha's little brother. Always in Sriracha's shadow hoping to one day maybe be one half of half as good.
That being said I do enjoy Tabasco on my food. As long as there is also a healthy dose of Sriracha.
I love this thread almost as much as I love Sriracha. I just don't understand how something can make absolutely anything taste so absolutely delicious. Sriracha breaks logic.
God I love sriracha.. which reminds me I fucking forgot to bring the little bottle of sriracha from home after spring break... I'm so sad now and college campus sucks. No good food... man I need that hot sauce to make crap fake chinese food they sell here into some good food lol
On March 14 2012 15:28 Proof. wrote: Sriracha + food = good food. but Sriracha + pho = orgasm. My friends usually have a shocked look at the redness of the soup after I'm finished but I just can't help myself. Btw the attached picture displays magnitudes less than how much I actually put on.
On March 14 2012 16:05 Capped wrote: why do people keep calling it cocksauce?
Because of the manliness you feel whilst ingesting it. Because of the bitches you will no doubt acquire with your cooking skills. Because of the testosterone released as it slowly conflagrates your mouth.
Sriracha sauce is nice I never thought of it as a hot sauce though since it isn't very hot at all. But it has a nice flavour.
On March 14 2012 15:46 StyLeD wrote: I like the brown sauce that comes in a similar bottle they always have sitting next to sriracha sauce in the pho shop.
The other sauce you might see is fish sauce which is the color of iced tea. It is made from anchovies and tastes great too. But it much more useful from a cooks perspective than as a condiment.
As a Somewhat fanatical hot sauce fan I hereby endorse this thread. Sriracha can turn a 30 cent package of ramen and various refrigerator scrap toppings into a gourmet meal all by itself. It is never absent from my house.
i am seriously distressed at how my friends use this sauce. Sure they are spice fanatics and use it like ketchup, thats fine. But the fact they make a plate of nice tasting food and slother it all over with rooster sauce disgusts me. All you taste is rooster sauce. It then tastes terrible, why? Rooster sauce to me is only good is reasonable quantities, not something splashed all over like chili oil. Then you dont taste the food anyways. It may as well be rooster sauce spiced with food. Ugh this frustrates me so much
Dude these wings, fucking look like a MASTERPIECE. Are they actually laced with Sriracha? If so please, pass me the recipe, cause Iove buffalo wings, especially creating spicy ones.
Hard to say which hot sauce I prefer most, because each has different uses, and sometimes I just prefer certain ones over the others.
1. Sriracha (Rice dishes, certain soups, sushi, tacos) 2. Tapatio (fish tacos or whatever mexican food) 3. Tabasco (steak, certain soups) 4. Frank's Red Hot (general purpose, buffalo wings, least used)
*any of these can be mixed with ketchup for a kick with thing's you need ketchup for
Ok now, I know that the green capped Sriracha is the most common one that is available on your local asian grocery store. Have anyone ever tried different blend of Sirracha? there's a brand called flying goose with different blend eg. Onion, garlic, lemon grass mix or extra hot. I kinda like the garlicky because it taste better when added into stir fry etc.
Today I was buying groceries, and I impulse bought a bottle of Sriracha Sauce. I was reminded of how my friend's generous gift of use of this sauce once transformed a mediocre chili into an satisfying meal. So, in remembrance, of this event, I bought my own sauce. I come home, and only a few hours later, a thread about this sauce is started on Team Liquid. Coincidence? I don't think so. It's obviously a sign that I have risen out of the darkness, and can finally embrace the civilized comforts of this world.
Sriracha is good but I think my taste buds are too trained to love the American hot sauces. It has a distinct "asian food" smell to it to me... I wouldn't turn it down, but I find it hard to choose over Tabasco sauce.
On March 14 2012 18:53 Grovbolle wrote: So, as someone NOT living in the US, I guess this is like, chillisauce?
I am pretty sure it is a Thai sauce, we get in in Australia, check out your local Asian grocers. If you don't have one of those, find a chinatown. It is chillies, salt, sugar, vinegar & garlic like most chilli sauces.
I bought it because some bitchin' red beans and rice recipe specifically said it that sriracha + frank's redhot was miles better than just redhot. 100% truth. I use it in everything now. Generally anything that calls for hot sauce, I use that.
Sriracha is the best. I'm a horrible cook. Burn food...improve it with sriracha. Spoiled food...improve it with sriracha. Pizza rolls taste amazing with sriracha. Right now I'm addicted to steak and sriracha. Have a bottle at home and at work.
Lets say... a friend of a friend.... were to be endeavoured to begin trying these tempting hot sauces you present to him, were would one do well to start?
AKA I live in the British countryside and so spicy food, other than curries, simply don't exist out here. Whats a lightweight hot sauce I could try out?
On March 14 2012 23:07 BlindSC2 wrote: Lets say... a friend of a friend.... were to be endeavoured to begin trying these tempting hot sauces you present to him, were would one do well to start?
AKA I live in the British countryside and so spicy food, other than curries, simply don't exist out here. Whats a lightweight hot sauce I could try out?
Sign me up! Ramen noodles + Sriracha = cheapest awesome food ever. But it is good on everything. My Indian taste buds need this to eat most American foods.
On March 14 2012 15:30 slam wrote: I work in a sushi bar, which means I'm around sriracha all day err day. U mad?
Since when is sriracha used in sushi? -_-;
Mostly in rolls, which is really Japanese American food and not real Japanese food. I love spicy food but not in sushi because it drowns out the subtle taste of the fish. Said subtle taste is the whole point of eating sushi in the first place.
You know what goes well with spicy stuff? Sichuan peppercorns. Ma la taste is awesome.
Used to have this stuff on Hot dogs instead of ketchup (and on various other things), but unfortunetly i no longer live near a store that sells its! Good thing you reminded with this thread, now ill take my car for a drive and stack up on this.
I first thought I can use it as an alternative to Ketchup, because I like it a little bit more spicy. The first steak was like an explosion of taste and spice in my mouth, but now I'm used to it. Best sauce PERIOD.
I think you can see a bit in there, but throw that shit on cheese coated nachoes.
honestly, that was the best use i've ever had of sriracha, other than the usual spicy soup stuff. i still prefer tapatio or other taco sauces in those cases though
Huy Fong is friggin evil... it copyrighted the name "Sriracha" so whenever anyone else tries to sell it they have to label it "Sriraja"... Even the original has to export it as Sriraja...
On March 14 2012 15:29 TabascoDan wrote: I need to find a good substitute here in Korea for either Sriracha or Franks Red Hot, I really miss both of them.
Same here dude im in india those are my fav hot sauces dont have either TT all i havee is tobasco which is OK but its just not good on popcorn its also tooo vinegary
Sriracha is good, but in some circumstances it is just too sweet. IDK if I'm too immune to spiciness for this, but If I have a nice smoky flavor going and I add Sriracha, it goes all sweet and weird. I'd say that between Sriracha and AZ gunslinger + Show Spoiler +
Sriracha is good sauce indeed! i was able to get it at my local supermarket were i live when all of a sudden, it disappeared and i cant find it since.
a few years ago, a friend of mine showed me his recipe for homemade hot sauce. i have to say i was very pleased the way it came out:
1 lb. ripe cayenne peppers ( cut in half and seeded......you must, must, MUST wear rubber gloves to do this!!!!) 16 oz. white vinegar ( not white wine vinegar) 16 oz. water 1/4 cup of kosher salt 1 bulb garlic (peeled, about 15 cloves)
method: bring the vinegar, salt, and water to full boil, let cool completely, add peepers, and garlic, cover, and let sit in the fridge for 5 days. after 5 days drain off the brine ( the liquid), place peppers in a blender, blend on high till silky smooth, adding brine liquid as needed till desired consistency. sauce will keep in the fridge for a few weeks, or can be canned in small Mason jars.
On March 15 2012 00:49 Mordanis wrote: Sriracha is good, but in some circumstances it is just too sweet. IDK if I'm too immune to spiciness for this, but If I have a nice smoky flavor going and I add Sriracha, it goes all sweet and weird. I'd say that between Sriracha and AZ gunslinger + Show Spoiler +
, you will always have the perfect spiciness for anything.
yeah i dont like it's sweetness. gonna try alternative sriracha sauces though if i ever find them. as a business huy fong is outstanding for being able to distribute it so well
I have always been a fan of spicy food. There is always a bottle of Sriracha in the fridge. I like frying up some garlic and spices with the siracha to make an enhanced flavor sauce. Change the spices to match what your cooking. Delicious.
Hmm, I've seen this a lot but I don't think I've ever tried it. I dislike tabasco etc (not because of the spicyness, I love that, but because of the taste) but this sounds nice since it has garlic in it and garlic is awesome. Just asked my GF to buy a bottle on the way home.
Always fun to be hyped because of a topic on the internet.
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.
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...
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.
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.
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).
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.
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.
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 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.
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.
When you guys say Sriracha is good with pho, I hope you mean when it's mixed with hoison sauce and then used as a dipping sauce for the flanks and rare steak slices. Good, bold pho broth shouldn't be ruined by Sriracha.
On March 15 2012 05:25 EGMachine wrote: Tapatio is Sriracha only better.
Not eeeeven. Tapatio is too vinegary. Sriracha has that kickass smoked kick.
oh god I fuckin put this sauce on everything... best thing so far I think is an english muffin with egg, pesto, fresh tomato, and siracha. Holy shit that is such good breakfast
I love the red cock sauce, you can never go wrong with putting a bukkake of it all over your food. instantly makes everything awesome. It goes well in any Asian soup, just put in until the soup turns red and you're set.
Did it get less 'hot' recently, like the last 10 years. I wasn't able to take it and gave up... and it's sad cause I like spicy food. But this sauce is too man for me
On March 15 2012 06:42 wunsun wrote: Did it get less 'hot' recently, like the last 10 years. I wasn't able to take it and gave up... and it's sad cause I like spicy food. But this sauce is too man for me
Solution: Make and consume the nachos I described at least twice a week for a month. At the end of said month you will be able to consume Sriracha straight from the bottle.
Love this sauce, specially on white rice, pho, and some soups!
On March 14 2012 15:42 So no fek wrote: This thread got me craving some Sriracha. So lacking anything to put it on, I did the only reasonable thing and put a few healthy squirts into my mouth.
Hahaha, the best and purest way.
On March 15 2012 05:25 EGMachine wrote: Tapatio is Sriracha only better.
I like different hot sauces for different items (Tabasco for pizza/eggs/grilled cheese, Tapatio for chips/tacos, Sriracha for rice/meat), but I had to choose only one to have, it'd be Sriracha. Shit is so fucking awesome. My midnight snack for a while were toasted english muffins with Sriracha (probably one of the more random things I've done with it). I had a short stint where I was obsessed with Panda Express's shitty orange chicken (well, their orange sauce would be more accurate); Sriracha made their dry steamed rice edible.
I love how Srirachannaise is a great example of the theme of Sriracha turning crap into awesome. I personally hate mayonnaise, but Srirachannaise is awesome though.
edit:
On March 15 2012 07:55 AutomatonOmega wrote: OP should add a poll to see how many people ate a meal or snack with Sriracha just because of this thread.
I started squirting lines of it my finger and eating it
Siracha and pho are food for the soul. I moved from U.S to central Europe and can't find it anywhere, does any one know where I can get my hands on it in the Czech Republic? I miss Siracha more than just about anything
On March 15 2012 08:45 Eljyaz wrote: I'm afraid I overused this sauce, as it is no longer spicy for me Still delicious, but it barely has any kick any more.
Just go like, a week without it or so. By the end you'll be craving so much you'd be crawling back to it, and rightly so.
So good. Flavorful. You just put a little on so you can't smother food which can be bad if your food sucks. But it can be painful...you kind of have to be into that sort of thing.
On March 15 2012 08:42 justjoe09 wrote: Siracha and pho are food for the soul. I moved from U.S to central Europe and can't find it anywhere, does any one know where I can get my hands on it in the Czech Republic? I miss Siracha more than just about anything
My friend and I love going on adventures to our local Asian Mart. Li Ming's Global Mart. I say adventure because seriously - here is a list of items you can find in this store (I have no idea how common this stuff is outside the US):
Freeze Dried Meals including, but not limited to "Splendid Peas Potato" Bird's Nest - For Make Happy Discerning Customer Filipino Cheese Dogs Pig Uteri (Imagine a ground beef package except dozens of uteri) Fresh (read - living) Lobster, Crab and Tilapia Cow Stomach Pig Skin (folded up and packaged like beef or chicken) Split Pig's Feet Pig Rectum Every other part of the pig Silk Chicken (Blue Skin) Preserved Goose Eggs (Black - on the inside)
It's set up like your average American grocery store but like, on crack. Half of everything is a mystery because its labeled completely in non-English. Half of everything is also ridiculously fresh - and its dirt cheap. There are things labeled "Veggie Special" which can be anything from GIANT mushrooms to packages of 20+ Habaneros. I buy Bok Choy for like 50 cents a pound. It's probably the most amazing discovery we've made gastronomically speaking.
If you happen to live in North Carolina in the Raleigh/Durham/CH area it is located behind Toys 'R Us in Durham. You must go there.
OK, I admit I'm somewhat of a sicko when it comes to hot food, but most hot sauces just don't do it for me. WAAAY too much vinegar for too little hotness.
There's only one hot sauce in my house and it's:
I know, it has vinegar, too, but it's just so damn hot that you don't "overdose" on vinegar. You'll overdose on hotness (which is usually what I'm going for ) way before you even taste the vinegar.
On March 14 2012 15:28 Proof. wrote: Sriracha + food = good food. but Sriracha + pho = orgasm. My friends usually have a shocked look at the redness of the soup after I'm finished but I just can't help myself. Btw the attached picture displays magnitudes less than how much I actually put on.
... Sriracha and Pho is the best thing I have tasted. My. Whole. LIFE. Although that sauce is great as well
I found this brand in my country, saw the TL post and bought it! already tried it and made my pizza AMAZING, the only thing is Im not sure how much im losing from the original brand. They say this one is a bit more bitter, but I found it very tasty...
Get fresh shrimp that is sold with its head attached. Remove head, scoop out the brains into a small bowl, and mix it with a good amount of Sriracha. Peel and de-vein shrimp, set aside. Saute chopped onions and peppers on medium until done, remove onions from pan and set aside. Raise heat of the pan you were cooking to high. Stir fry shrimp, add Sriracha brain sauce, some sugar, re-add onions, and finish with a generous splash of cooking wine. Serve with rice or pasta.
If you don't tell your friends and family about the brains thing, they'll say it's the best shrimp dish they have ever had.
On March 15 2012 17:08 broz0rs wrote: One of my favorite recipes is Sriracha shrimp.
Get fresh shrimp that is sold with its head attached. Remove head, scoop out the brains into a small bowl, and mix it with a good amount of Sriracha. Peel and de-vein shrimp, set aside. Saute chopped onions and peppers on medium until done, remove onions from pan and set aside. Raise heat of the pan you were cooking to high. Stir fry shrimp, add Sriracha brain sauce, some sugar, re-add onions, and finish with a generous splash of cooking wine. Serve with rice or pasta.
If you don't tell your friends and family about the brains thing, they'll say it's the best shrimp dish they have ever had.
tell them after and get their reaction on camera. unless they are asian. then it's just not funny at all
I became a sriracha addict about 5 years ago and now I put it on burgers, noodles, salads, pastas, dogs, wings, tacos, everything....so addictive. Big fan. Sign me up.
And I have to address this:
On March 15 2012 17:27 Wegandi wrote: Texas Pete, Franks Red Hot, and Sriracha. Can't go wrong to add flavor. If you want hotness though, look elsewhere.
While I love the flavor of all three, Sriracha isn't in the same league as Frank's and Texas Pete's. If you use a generous dose of Sriracha it's pretty damn spicy.
I had bought a bottle of it a while back but I had never actually used it yet, seeing this thread made me give it a shot. It was fabulous, had it on some chicken and fried potatoes, sooo good!!!!!
Why would you ruin sushi with hot sauce...? I mean some wasabi is fine, but too much and you lose all the taste of the ingredients. Makes you sound like those people who salt/add pepper prior to tasting their meals at restaurants or when invited to a dinner.
As for the sauce itself I like it, especially in soups (tonkinese).
So after seeing this thread... I decided to see what all the fuss was about. Went to my local Wegman's, grabbed a bottle and went home. Made some rice. Put some sauce into a little bowl, and dunked the rice in.
well... it was good and different, nothing more nothing else.... im a little bit dissapointed =(.... i was especting something more spicy and a stronger flavor... ill try to find another brand.
im still gonna try the sauce w everything i can.
p.d. my mom love this sauce... so i guess ill say thx for her xD
On March 17 2012 10:56 ailouros wrote: these sauces are so good. makes you think. i also like the huy fong chili paste too
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.
first time i tasted that sauce was back in like 1999 when my favourite sushi store opened up in town. they gave me some hot sauce and i didnt know what it was until i saw the logo and then found it in the supermarket
Been kind of poor recently and by recently I mean my whole life you can get a giant bottle for like 5-6 dollars and a bag of rice and some peas and carrots and make some bomb fried rice and live off of it for days plus Sriracha tastes soooo good.
On March 17 2012 10:56 ailouros wrote: these sauces are so good. makes you think. i also like the huy fong chili paste too
I used to buy siracha sauce until I tried their garlic chili paste. The main thing I don't like about siracha is that it's too sweet and in general I don't like sweet food. For a completely different flavor I also like Valentina sauce.
I have never posted in a thread with such a natural feeling of elation for a subjective topic of personal joy. There is literally no carbohydrate, vegetable, or protein that sriracha cannot be used effectively on pending ranged food~serving. Anything that could be made enticing by the idea of adding salt can now be replaced by sriracha. More importantly, in college? Ramen and sriracha! + Show Spoiler +
So has anyone tried this with ranch on pizza? I'll put a little pool of dipping ranch on the side of my plate, then I'll swirl the sriracha in the ranch leaving equal amounts of visible white and red (although a bit more ranch overall). It's cool and spicy and greasy and cheesy all at once!
Just some facts and clarifications about Sriracha sauce. It's a type of hot sauce originally from Thailand. The rooster brand aka cock sauce is from an immigrant Vietnamese company.
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.
On March 17 2012 10:56 ailouros wrote: these sauces are so good. makes you think. i also like the huy fong chili paste too
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.
Hummus + sri racha + egg = win. I found it in the great non alcoholic mixers thread. People doubted it, but it's been my breakfast for like 3 weeks now.
Here is a recipe to use awesome ass sriracha sauce to make an even more awesome sauce: remoulade (basically, a spicy mayo that is meant for seafood but is really fucking awesome on anything. It is a must for shrimp po boys)
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)
Bought this today just because of this thread, so thanks for making it because I'v finally found a chilisauce that is just perfect. Why didn't you do this years ago, so many years wasted on shitty sauces. :p
Ok I hadn't heard of this sauce before this thread so naturally I had to find some.
Anything coated in a decent chilli sauce is beautiful. Well I found a nice size bottle and used it on chips. I used it only stir-fry noodles. I used it in some pho that I specifically ordered so I could try it with some of this stuff. It is good. Damn good.
So then I thought, let's get interesting and I made these
Needless to say they disappeared real quick. I am having a house party tomorrow and planning on making a few kilos of these wings. They are so god damned tasty.
I share the same sentiment with you guys but with Tapatio.. been using it on everything since I was around 6-7 years old but Sriracha is the best on cheap ramen / burgers / oh my god it's delicious with rice mmmmm.
^btw wtf I need to find those chips now lol and I'll probably still add more tapatio to it. I don't have any Sriracha left but I should definitely experiment more with it mmmmmmmmmm
Ok I hadn't heard of this sauce before this thread so naturally I had to find some.
Anything coated in a decent chilli sauce is beautiful. Well I found a nice size bottle and used it on chips. I used it only stir-fry noodles. I used it in some pho that I specifically ordered so I could try it with some of this stuff. It is good. Damn good.
So then I thought, let's get interesting and I made these
Needless to say they disappeared real quick. I am having a house party tomorrow and planning on making a few kilos of these wings. They are so god damned tasty.
You hungry now?
fuuuuuuuuuuuuuuuuuuuuu
now im hungry AND need something spicy... brb buying flamin hots
On March 14 2012 15:31 r.Evo wrote: Is this like... a more saucy version of Tabasco sauce? What does it taste like? =S
Sriracha is more like the following:
Imagine if you will that Hephaestus and Prometheus are having an orgy with Hades and Hekate (and numerous "hos") inside your mouth. The product of this orgy is the tastiest substance ever to exist in the known universe.
On March 21 2012 13:49 Devolved wrote: So has anyone tried this with ranch on pizza? I'll put a little pool of dipping ranch on the side of my plate, then I'll swirl the sriracha in the ranch leaving equal amounts of visible white and red (although a bit more ranch overall). It's cool and spicy and greasy and cheesy all at once!
OMG. I love ranch and Sricacha on pizza!!!! It's also great on sandwiches
1)Make your favorite sandwich. Heated or cold doesn't matter.
2) Fry an egg. Make sure the yolk is runny.
3)Egg in sandwich. Dump ranch and Sricacha/Tapatio suace all up in yo sandwich.
Too sugary for me D: I like my hot sauce hot, not that pussy-ass sweet shit.
The Hottest Fuckin' Hot Sauce forever, baby!
This thread is not about "The Most Scovile Units Ever Put in a Bottle, Ever!" or "Don't Use More Than A mL of THIS Hot Sauce Unless You Want To Actually Die... Sauce"
It is about a cheap, affordable FLAVOR ENHANCING deliciousness - Sriracha. I like to combine this with other foods. Like Chiles (Habaneros, etc). Not just put some industrial by-product in my shit. No, Sriracha is not the spiciest thing to ever exist in the known universe. But it is the most delicious sauce to grace the shelves of your local food mart.
On March 17 2012 10:56 ailouros wrote: these sauces are so good. makes you think. i also like the huy fong chili paste too
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.
Here's a hint, mix Sirachi with some Coconut Milk to your liking. Gives a much smoother texture and a great addition of sweetness. All the flavor and more for less heat, you just compensate for dumping a lot of it in.
This is posted in the wrong section of the forum, please move it to "Fan Clubs". // Sriracha is crazy awesome, I put it on nearly anything hot I eat...
So.... I just came back from a trip to a local pho shop and after remembering all the recommendations for mixing Sriracha and pho, I decided to try it out. Now, I eat pho quite often, it's one of my favorite foods, but I had never before tried it with Sriracha. I made a bit of a mistake by underestimating the hotness of the sauce and kind of just pouring it in, but I can handle my spiciness quite a bit better than most so despite my eyes constantly watering, I finished it all quite quickly. And I must say that this thread didn't lie! It was soooo good!!! Next time, and every time after, I'm definitely adding Sriracha to my bowls of pho, albeit a bit less than what I added this time. Thanks for the recommendations!
Pro Tip: My friend and I discovered that chocolate chip cookies with Sriracha sauce are really, really good! I don't know if anyone else recommended this combination in this thread but I'd definitely recommend it for all the die-hard Sriracha fans out there!
Does srirachi go bad easily? I'm considering bringing it in my backpack to school every day to put on the lunches they sell at school. Do you think that is sanitary, or is it better to keep it refrigerated/out of heat?
On March 27 2012 14:48 fatfail wrote: Does srirachi go bad easily? I'm considering bringing it in my backpack to school every day to put on the lunches they sell at school. Do you think that is sanitary, or is it better to keep it refrigerated/out of heat?
Hot Sauces normally do not require refrigeration. Think of it like leaving ketchup or maple syrup out. If it needs refrigeration it will say so on the label.
On March 27 2012 14:48 fatfail wrote: Does srirachi go bad easily? I'm considering bringing it in my backpack to school every day to put on the lunches they sell at school. Do you think that is sanitary, or is it better to keep it refrigerated/out of heat?
Hot Sauces normally do not require refrigeration. Think of it like leaving ketchup or maple syrup out. If it needs refrigeration it will say so on the label.
Vietnamese restaurants usually leave it out in the open on tables. (room temp)
However, carrying it around with you could be problematic? Although like the other guy said if it doesn't say it needs refrigeration it probably doesn't.
On March 27 2012 14:48 fatfail wrote: Does srirachi go bad easily? I'm considering bringing it in my backpack to school every day to put on the lunches they sell at school. Do you think that is sanitary, or is it better to keep it refrigerated/out of heat?
Hot Sauces normally do not require refrigeration. Think of it like leaving ketchup or maple syrup out. If it needs refrigeration it will say so on the label.
Vietnamese restaurants usually leave it out in the open on tables. (room temp)
However, carrying it around with you could be problematic? Although like the other guy said if it doesn't say it needs refrigeration it probably doesn't.
Sorry, love Sriracha too much, gotta carry it around. Why do you think it would be problematic? I could have mouth orgasms every day even when not at home.
On March 27 2012 14:48 fatfail wrote: Does srirachi go bad easily? I'm considering bringing it in my backpack to school every day to put on the lunches they sell at school. Do you think that is sanitary, or is it better to keep it refrigerated/out of heat?
Hot Sauces normally do not require refrigeration. Think of it like leaving ketchup or maple syrup out. If it needs refrigeration it will say so on the label.
Vietnamese restaurants usually leave it out in the open on tables. (room temp)
However, carrying it around with you could be problematic? Although like the other guy said if it doesn't say it needs refrigeration it probably doesn't.
Sorry, love Sriracha too much, gotta carry it around. Why do you think it would be problematic? I could have mouth orgasms every day even when not at home.
but you didnt take into account all your friends leeching off your bottle. It would be empty in like 3 days.
Am I allowed to Sriracha rage in this thread? My brother decided he couldn't figure out how to twist the cap to open it, so he started stabbing the top with a knife to try and open it so now the top is all fucked up. Fuck. Still tasty but it is annoying to use the bottle. Oh and my brother is 19.
On March 27 2012 15:16 Dubzex wrote: Am I allowed to Sriracha rage in this thread? My brother decided he couldn't figure out how to twist the cap to open it, so he started stabbing the top with a knife to try and open it so now the top is all fucked up. Fuck. Still tasty but it is annoying to use the bottle. Oh and my brother is 19.
Lol. I had a bottle with a defective cap once. It would fall off whenever I tried to untwist it. Sometimes it would fail catastrophically causing my food to become a sanguineous color of deliciousness. I didn't complain, but it was kinda messy.
On March 27 2012 14:48 fatfail wrote: Does srirachi go bad easily? I'm considering bringing it in my backpack to school every day to put on the lunches they sell at school. Do you think that is sanitary, or is it better to keep it refrigerated/out of heat?
No, it would be fine. Yet it would be wise to instead pour some into a dispensable/refillable container to take to school because of 1. to prevent a whole bottle from going to waste if in case it does go bad (also considered a sin, but thats a different story) 2. It would prevent a real heavy (and delicious) mess in your backpack 3. (read 2) plus it would prevent filling your classrooms with that tantalizing sriracha aroma, thus, provoking a flurry of audibly-disturbing stomach growls from your classmates , and, 4. it would prevent the added side-effect of having moochers trying to get some of that golden sauce after word gets out
lol i got dared into eating some with my pancakes during a camping trip when i was like 6 and almost died pouring water down my throat but now i'm all goods with hot sauce
As a Thai, I have to say that the Sriracha (which is a Thai chilli sauce, mind you the name is even comes from the Sriracha district in Chonburi province) sauce in the US is really crappy in both taste and spiciness comparing to what I got back in Thailand. Huy Fong is pretty much a fake. These are the real Sriracha sauce.
I thought this sauce was my little secret, had no idea it was so popular. Spotted it in a small Chinese supermarket about 10 years ago and have been buying it every since. Don't remember seeing it in the big supermarkets but I've never looked recently.
i love how it comes in a huge bottle, most hot sauce comes in much smaller bottles. And this stuff is way better also, about to put some on some fries!
On March 14 2012 15:29 TabascoDan wrote: I need to find a good substitute here in Korea for either Sriracha or Franks Red Hot, I really miss both of them.
On March 27 2012 12:34 PolskaGora wrote: Pro Tip: My friend and I discovered that chocolate chip cookies with Sriracha sauce are really, really good! I don't know if anyone else recommended this combination in this thread but I'd definitely recommend it for all the die-hard Sriracha fans out there!
I've done this before, but I was high at the time. Good to know it wasn't *that* crazy of an idea...
On March 28 2012 06:32 Veldril wrote: As a Thai, I have to say that the Sriracha (which is a Thai chilli sauce, mind you the name is even comes from the Sriracha district in Chonburi province) sauce in the US is really crappy in both taste and spiciness comparing to what I got back in Thailand. Huy Fong is pretty much a fake. These are the real Sriracha sauce.
On March 28 2012 06:32 Veldril wrote: As a Thai, I have to say that the Sriracha (which is a Thai chilli sauce, mind you the name is even comes from the Sriracha district in Chonburi province) sauce in the US is really crappy in both taste and spiciness comparing to what I got back in Thailand. Huy Fong is pretty much a fake. These are the real Sriracha sauce.
If You have a choice, don't buy the Chinese stuff. Get those that are from Thailand instead.
fuck off, hipster
I wonder what yellow chili sauce tastes like
BAHahahaha
Seriously, I haven't seen so many epic quotes from some of the hotter topics on TL (pun intended) People love their hotsauce, let this be a warning to anyone else who wants to come in here bashing sriracha i guess
On March 27 2012 14:48 fatfail wrote: Does srirachi go bad easily? I'm considering bringing it in my backpack to school every day to put on the lunches they sell at school. Do you think that is sanitary, or is it better to keep it refrigerated/out of heat?
Hot Sauces normally do not require refrigeration. Think of it like leaving ketchup or maple syrup out. If it needs refrigeration it will say so on the label.
On March 28 2012 06:32 Veldril wrote: As a Thai, I have to say that the Sriracha (which is a Thai chilli sauce, mind you the name is even comes from the Sriracha district in Chonburi province) sauce in the US is really crappy in both taste and spiciness comparing to what I got back in Thailand. Huy Fong is pretty much a fake. These are the real Sriracha sauce.
On March 28 2012 06:32 Veldril wrote: As a Thai, I have to say that the Sriracha (which is a Thai chilli sauce, mind you the name is even comes from the Sriracha district in Chonburi province) sauce in the US is really crappy in both taste and spiciness comparing to what I got back in Thailand. Huy Fong is pretty much a fake. These are the real Sriracha sauce.
If You have a choice, don't buy the Chinese stuff. Get those that are from Thailand instead.
fuck off, hipster
I wonder what yellow chili sauce tastes like
But hey, it pretty much natural for Thai people to find the sauce made according to Thai recipe far more tastier than the one made by others. Well, I guess saying it's really crappy is a little bit too harsh but comparatively it is still far less superior than what I am used to. I don't know, it's just feel something is not right sometimes when I eat Huy Fong brand. Like the balance of flavor is a little bit off. Well, all in all it comes down to what you are used to.
Oh and of course I have to promote the Shark brand, it's Thai product after all
For yellow chilli sauce, I find it more spicy than the red chilli one. It's great as a sauce for fried food, especially Thai omelet.
BAHahahaha
Seriously, I haven't seen so many epic quotes from some of the hotter topics on TL (pun intended) People love their hotsauce, let this be a warning to anyone else who wants to come in here bashing sriracha i guess
Well, I would never bash the Sriracha sauce since I grew up eating it since I was 5-6 years old. It's just that I find the one from Thailand tastier. Sorry if my initial post sounds harsh.
I believe the "fake" Sircacha sauce was tailored to western taste buds, which explains the difference in taste and why it's more popular :D
That might be true, but I think the main problem with the Huy Fong brand for me is that I feel the balance between flavor inside the sauce is a little bit off. Sriracha sauce I used to eat is not only about spiciness, it's also have some hint of sweetness inside it. It's hard to describe but from what I get from Huy Fong brand, it's spicy but without other flavor to balance it out. Also, the aroma is a little bit lacking for me compare to what I got.
I am not sure how much marketing Thai sauce company did in other countries but I think that might be one of the factor why Huy Fong dominates the "foreign" market too. When I googled about "Sriracha sauce Thailand" only the Shark brand comes up. So maybe we need a better marketing
Oh, and I am pretty sad that the name "Sriracha" sauce is trademarked by Huy Fong. That shows how much Thailand lacking in promoting their own recipes.
On March 28 2012 06:32 Veldril wrote: As a Thai, I have to say that the Sriracha (which is a Thai chilli sauce, mind you the name is even comes from the Sriracha district in Chonburi province) sauce in the US is really crappy in both taste and spiciness comparing to what I got back in Thailand. Huy Fong is pretty much a fake. These are the real Sriracha sauce.
If You have a choice, don't buy the Chinese stuff. Get those that are from Thailand instead.
fuck off, hipster
I wonder what yellow chili sauce tastes like
When you go to eat pho with a bunch of people, there is at least one dude that refuses to use the sauce. they claim it ruins the taste of the soup. Damn hipsters.
On March 28 2012 06:32 Veldril wrote: As a Thai, I have to say that the Sriracha (which is a Thai chilli sauce, mind you the name is even comes from the Sriracha district in Chonburi province) sauce in the US is really crappy in both taste and spiciness comparing to what I got back in Thailand. Huy Fong is pretty much a fake. These are the real Sriracha sauce.
If You have a choice, don't buy the Chinese stuff. Get those that are from Thailand instead.
fuck off, hipster
I wonder what yellow chili sauce tastes like
But hey, it pretty much natural for Thai people to find the sauce made according to Thai recipe far more tastier than the one made by others. Well, I guess saying it's really crappy is a little bit too harsh but comparatively it is still far less superior than what I am used to. I don't know, it's just feel something is not right sometimes when I eat Huy Fong brand. Like the balance of flavor is a little bit off. Well, all in all it comes down to what you are used to.
Oh and of course I have to promote the Shark brand, it's Thai product after all
For yellow chilli sauce, I find it more spicy than the red chilli one. It's great as a sauce for fried food, especially Thai omelet.
Seriously, I haven't seen so many epic quotes from some of the hotter topics on TL (pun intended) People love their hotsauce, let this be a warning to anyone else who wants to come in here bashing sriracha i guess
Well, I would never bash the Sriracha sauce since I grew up eating it since I was 5-6 years old. It's just that I find the one from Thailand tastier. Sorry if my initial post sounds harsh.
I believe the "fake" Sircacha sauce was tailored to western taste buds, which explains the difference in taste and why it's more popular :D
That might be true, but I think the main problem with the Huy Fong brand for me is that I feel the balance between flavor inside the sauce is a little bit off. Sriracha sauce I used to eat is not only about spiciness, it's also have some hint of sweetness inside it. It's hard to describe but from what I get from Huy Fong brand, it's spicy but without other flavor to balance it out. Also, the aroma is a little bit lacking for me compare to what I got.
I am not sure how much marketing Thai sauce company did in other countries but I think that might be one of the factor why Huy Fong dominates the "foreign" market too. When I googled about "Sriracha sauce Thailand" only the Shark brand comes up. So maybe we need a better marketing
Oh, and I am pretty sad that the name "Sriracha" sauce is trademarked by Huy Fong. That shows how much Thailand lacking in promoting their own recipes.
Huy Fong isn't even Thai, it's made by a Chinese immigrant from Vietnam to America. I've tried a lot of the American-style srirachas: Flying Goose, Double Golden Fish, Suree, Uncle Chen, and Roland (in order from best to worst imo). I still like Huy Fong the best, but it does have a particular sort of flavor that doesn't necessarily complement all foods the way a more neutral hot sauce does. Shark is the only real Thai style I've tried, and it's...well it's a completely different sort of sauce really.
Huy Fong came up with a whole style of sauce and deserves credit for that, it's just unfair they stole the name sriracha for it. What's funny is that a surprising number of people seem to know that the "r" in "sri" is silent even though they don't know the origin of the name.
Also really now, part of what is so great about Huy Fong is that it is so easy to find. Shark is the sort of thing that is hard to find even in a Korean or Chinese grocery rather than an actual Thai or Vietnamese grocery, which are much less common. I mean because of Huy Fong, I can get sambal oelek at the regular grocery store now. It's not like I can pop down to the American grocery to get a namprik.
I would like to thank this tread for some of the best meat I have ever cooked. I was making some steak and chicken to go on somen noodles, mushrooms, and bean sprouts but was sadly low on Korean BBQ sauce. I mixed in what I had, but it was about 3/4 of what I needed for the meat. I thought of this thread and I filled in the rest with sriracha sauce, soy sauce, and black pepper. Nom nom nom. Was delicious and not too hot (my girlfriend was also eating this or I would have made it a bit spicer) and some of the best meat I have ever cooked.
I only wish I had measured and written down what I put in!
On April 02 2012 04:32 AlgeriaT wrote: So does this sauce have any depth to its taste or are we talking just pure capsaicin kick here?
Spicy Cock is actually not all that spicy compared to something like a straight up Habanero or even Jalapeno hot sauce. It has some kick, but if you're used to heat than you can drench your food liberally with Spicy Cock. It's real goodness is in the flavor, not the heat. So yes, it has depth.
Alright, thanks. I've never understood all these sauces that have nothing to offer but the burning sensation itself. Like this special "extra hot" Tabasco I tried, it was just dumb. But now you've got me tempted, I'll have to go out and see if I can find me some Cock to put in my mouth around here.
I do, however, love thai food. When it comes to anything chili though, once you go chipotle there's no point anymore. It is so much better than anything else I've ever had I just put it on everything. I luckily found it in Norway after discovering it in Canada when I lived there for a few years
Recently tried it for the first time. Not as mind blowing as advertised here (it may be that I didn't put enough on,I'm a pussy with spicy foods) but tasty stuff.
On April 02 2012 05:45 Luggage wrote: I hate that sauce :S
I do, however, love thai food. When it comes to anything chili though, once you go chipotle there's no point anymore. It is so much better than anything else I've ever had I just put it on everything. I luckily found it in Norway after discovering it in Canada when I lived there for a few years
I just found an ethnic shop in my nerighbourhood that sells this stuff. Swung by today and bought a couple of bottles, just tried it and all I can say is: best food item I've ever bought. Tasty firestorm in my mouth, dat cocksauce be so guud! :D
I was lucky to find the flying goose kind in a store, don't know how it compares to the rooster sauce, but as a tabasco man, I was pleasantly surprised, flavor and kick are both very nice.
On March 27 2012 12:34 PolskaGora wrote: So.... I just came back from a trip to a local pho shop and after remembering all the recommendations for mixing Sriracha and pho, I decided to try it out. Now, I eat pho quite often, it's one of my favorite foods, but I had never before tried it with Sriracha. I made a bit of a mistake by underestimating the hotness of the sauce and kind of just pouring it in, but I can handle my spiciness quite a bit better than most so despite my eyes constantly watering, I finished it all quite quickly. And I must say that this thread didn't lie! It was soooo good!!! Next time, and every time after, I'm definitely adding Sriracha to my bowls of pho, albeit a bit less than what I added this time. Thanks for the recommendations!
Pro Tip: My friend and I discovered that chocolate chip cookies with Sriracha sauce are really, really good! I don't know if anyone else recommended this combination in this thread but I'd definitely recommend it for all the die-hard Sriracha fans out there!
I normally mix in Sriracha and Hoisin sauce on the plates they give you in Pho restaurants. It makes a good dipping sauce for the meat.
On March 27 2012 12:34 PolskaGora wrote: So.... I just came back from a trip to a local pho shop and after remembering all the recommendations for mixing Sriracha and pho, I decided to try it out. Now, I eat pho quite often, it's one of my favorite foods, but I had never before tried it with Sriracha. I made a bit of a mistake by underestimating the hotness of the sauce and kind of just pouring it in, but I can handle my spiciness quite a bit better than most so despite my eyes constantly watering, I finished it all quite quickly. And I must say that this thread didn't lie! It was soooo good!!! Next time, and every time after, I'm definitely adding Sriracha to my bowls of pho, albeit a bit less than what I added this time. Thanks for the recommendations!
Pro Tip: My friend and I discovered that chocolate chip cookies with Sriracha sauce are really, really good! I don't know if anyone else recommended this combination in this thread but I'd definitely recommend it for all the die-hard Sriracha fans out there!
I normally mix in Sriracha and Hoisin sauce on the plates they give you in Pho restaurants. It makes a good dipping sauce for the meat.
...must try immediatley...
If only I werent doing a tour in a town so small it lacks a Pho restaurant....
Sriracha is in fact the greatest thing to put on mid to low quality Asian food. Obviously, if the food is already of high quality you shouldn't need to add extra sauces to it to give it taste, but your standard Chinese/Vietnamese/Thai restaurant in the local corner store is not usually providing that kind of quality.
I do think that anyone who hasn't tried it on other foods should give it a go however. For example, its a pretty great addition to pizza IMO.
My lunch today was venison burger with maple-dijon Sriracha aioli. It was awesome! The venison was only slightly gamey so only a modest Sriracha was used to give it a subtle kick.
On April 05 2012 01:04 HalfnHalf wrote: Someone needs to tell me how to pronounce this...
CHILI SAUCE, if people think you mean a different sauce you must school them. Eventually a new name will be found for all other chili related sauces. I suggest "Sauce of chili". Just my 2 cents.
One of my favorite ways to have Sriacha is mixing about equal parts sour cream/sriracha and dipping roasted potato wedges in it. So delicious and very cheap/easy to make. Just cut up some potatoes into wedges, spice them a bit (salt, maybe herbs de provence or some other herb mix) and bake until done.
On April 05 2012 04:57 aloT wrote: I have a real hard time distinguishing hot sauces, I mean if they do their job then thats what they are - hot right?
This stuff isn't hot. It is quite mild but has an amazing flavour. I mean there are other sauces which would blow your socks off but Cock sauce is just more versatile. You can put it on everything and it tasts awesome. Tried it on fried eggs the other day
Just got some of this stuff and I love the flavor. Been eating eggs every morning with some of it and tonight I had chicken stir fry with it. Problem is I don't really care for spicyness, gives me a runny nose. I think I'll go to the store and look for some more mild sauces.
I have to say guys, you made me a believer today. I tracked down an asia store next to my fitness club, ran down there immediately after my work out and bought a bottle of Sriracha. GODDAMN, it is so delicious!! I am not really used to spicy food, but this sauce man, it gets me going. Will put it on everything I eat from this day out!
On Apr 10 2012 12:57<span style='color:#d20000'> (3 min)</span> KuBa wrote: I have to say guys, you made me a believer today. I tracked down an asia store next to my fitness club, ran down there immediately after my work out and bought a bottle of Sriracha. GODDAMN, it is so delicious!! I am not really used to spicy food, but this sauce man, it gets me going. Will put it on everything I eat from this day out!
My room-mate is making fun of me for putting Sriracha on everything. He says that if I keep doing it, eventually, I'll get tired of the taste. I'm getting a new room-mate next year.
It's for an entirely different reason, but he's still wrong about Sriracha.
On April 05 2012 09:03 muzzy wrote: One of my favorite ways to have Sriacha is mixing about equal parts sour cream/sriracha and dipping roasted potato wedges in it. So delicious and very cheap/easy to make. Just cut up some potatoes into wedges, spice them a bit (salt, maybe herbs de provence or some other herb mix) and bake until done.
.....How I never thought of this is beyond me. I must do this immediately.
Srirachu sauce isn't even that strong. After the initial burn in the mouth, it doesn't lingers around. LaoGanMa Sauce (shown on the pic) leaves the fiercest aftertaste ever afterward.
Srirachu sauce isn't even that strong. After the initial burn in the mouth, it doesn't lingers around. LaoGanMa Sauce (shown on the pic) leaves the fiercest aftertaste ever afterward.
Nah, the LaoGanMa sauce is too oily and doesn't go well with pho or noddle. For me the Vietnamese chilly sauce is the best( very similar to Srirachu sauce though)
Srirachu sauce isn't even that strong. After the initial burn in the mouth, it doesn't lingers around. LaoGanMa Sauce (shown on the pic) leaves the fiercest aftertaste ever afterward.
Nah, the LaoGanMa sauce is too oily and doesn't go well with pho or noddle. For me the Vietnamese chilly sauce is the best( very similar to Srirachu sauce though)
Are we sure we are going about the same ones? Because that does not look oily at all. Beside you are suppose to stir it after putting it on.
On April 16 2012 12:36 Abort Retry Fail wrote: I can't bear sriracha! Not yet. I have been trying it more and more often! Someday it'll be a standard addition to my food!
On April 16 2012 17:39 Bartuc wrote: Tried it on some cheese pancakes a few days back. Delicious.
Cheese pancakes? Those seem odd.
Yeah, I guess its kind of a Dutch thing or something. Basically, make pancake and bake a few slices of cheese in it. Tastes very good on its own, tastes even better with Sriracha!
On April 16 2012 17:39 Bartuc wrote: Tried it on some cheese pancakes a few days back. Delicious.
Cheese pancakes? Those seem odd.
Yeah, I guess its kind of a Dutch thing or something. Basically, make pancake and bake a few slices of cheese in it. Tastes very good on its own, tastes even better with Sriracha!
I don't know if this has been posted before but i recently stumbled upon putting sriracha into my beef ramen when i cook it on the stovetop .. its fantastic.
I worship the sriracha sauce, and have found a good gateway version to get all of my friends hooked too!
With fries, I dip mine in straight sriracha, but I also get ketchup on the plate, and add sriracha to the ketchup. My friends all love it, and I will admit, it actually tastes delicious. I've been slowly ramping up the amount of sriracha I put in the ketchup, and none of them mind. Some of them have started putting it on other foods now too!
This stuff sucks. It's not that hot, and that's coming from a guy who's pretty weak to spicy foods and has been incrementally stepping his game up over the last two years. Sorely disappointed at that first fact, but the second is that it bland as fuck, and third because if you have enough of it, it leaves a fishy smell to your breath afterwards if you don't have gum or some other breath-saver. #1 disappoint.
The company's chili garlic sauce, on the other hand, is pretty fuckin' epic.
gotta love that stuff. though as a vietnamese person, i prefer tapatio if i can help it since i've had sriracha on so many meals that it just doesn't strike me as incredible anymore.
also its not just great at topping off meals, it also goes great in soup stocks as well as in marinades.
I've only really just discovered I like things hot/spicy, currently enjoying . Don't really have anything to compare it to, but has a nice noticeable mango twang at first before the rest of the flavours kick in. The sweetness of the mango lingers and complements the burn nicely .
No sriracha appreciation yet but will post back tomorrow (if I find it) after trying it from a noobie's perspective, so sorry for being off topic for now
On May 15 2012 12:06 Cedstick wrote: This stuff sucks. It's not that hot, and that's coming from a guy who's pretty weak to spicy foods and has been incrementally stepping his game up over the last two years. Sorely disappointed at that first fact, but the second is that it bland as fuck, and third because if you have enough of it, it leaves a fishy smell to your breath afterwards if you don't have gum or some other breath-saver. #1 disappoint.
The company's chili garlic sauce, on the other hand, is pretty fuckin' epic.
If you're looking for something super spicy you'll be disappointed. I just like the flavour of it.
On May 18 2012 22:31 D4V3Z02 wrote: Can you just eat regular good food and stop using this? People using this have no respect to food and the animals who died for it.
"regular" and "good" hmmm... what food do you "respect"?
100% Srirachi Marinade This cow did not die in vain.
On May 18 2012 22:31 D4V3Z02 wrote: Can you just eat regular good food and stop using this? People using this have no respect to food and the animals who died for it.
"regular" and "good" hmmm... what food do you "respect"?
100% Srirachi Marinade This cow did not die in vain.
the sauce is good, but a lot of hte posts in here are kinda funny in terms of how they act like its THE ultimate sauce
imo its only a necessity in pho, other than that coating meat / w/e in it just shows that you have no idea on proper food
This thread was made on March 14. I hate myself. Either 'cause I'm only seeing it now, or because I didn't come up with this earlier.
Sriracha is a life-changing sauce. Well, it changed my life. Before this sauce, I had a "preference" when it came to food. I didn't like cauliflower. I didn't like eggplant. I didn't like tofu. I didn't like a lot of stuff. I was the bitch at dinner that picked off every single green pepper, every single broccoli. Anchovies? No thanks. Bitter melon? Fuck that shit.
Then one day my Viet friend told me to try this sauce.
And let me tell you, brothers and sisters - at that moment, in that very room, on that table, it felt like Pandora's Box had opened right before me, and my arms were outstretched, wholly receiving the glorious, infinite wonder that had radiated all over my physical embodiment. It was an awakening. It was enlightenment. It was Nirvana. At that very moment, all human thoughts escaped my mind. I felt one with the cosmos. The sun, the stars, they were right before me, circling my soul; I was a vortex of peace, love and happiness.
Then I woke up, and my life was never the same again.
On May 24 2012 11:37 Xpace wrote: This thread was made on March 14. I hate myself. Either 'cause I'm only seeing it now, or because I didn't come up with this earlier.
Sriracha is a life-changing sauce. Well, it changed my life. Before this sauce, I had a "preference" when it came to food. I didn't like cauliflower. I didn't like eggplant. I didn't like tofu. I didn't like a lot of stuff. I was the bitch at dinner that picked off every single green pepper, every single broccoli. Anchovies? No thanks. Bitter melon? Fuck that shit.
Then one day my Viet friend told me to try this sauce.
And let me tell you, brothers and sisters - at that moment, in that very room, on that table, it felt like Pandora's Box had opened right before me, and my arms were outstretched, wholly receiving the glorious, infinite wonder that had radiated all over my physical embodiment. It was an awakening. It was enlightenment. It was Nirvana. At that very moment, all human thoughts escaped my mind. I felt one with the cosmos. The sun, the stars, they were right before me, circling my soul; I was a vortex of peace, love and happiness.
Then I woke up, and my life was never the same again.
This is beautiful. I feel inspired just reading it.
On May 24 2012 11:37 Xpace wrote: This thread was made on March 14. I hate myself. Either 'cause I'm only seeing it now, or because I didn't come up with this earlier.
Sriracha is a life-changing sauce. Well, it changed my life. Before this sauce, I had a "preference" when it came to food. I didn't like cauliflower. I didn't like eggplant. I didn't like tofu. I didn't like a lot of stuff. I was the bitch at dinner that picked off every single green pepper, every single broccoli. Anchovies? No thanks. Bitter melon? Fuck that shit.
Then one day my Viet friend told me to try this sauce.
And let me tell you, brothers and sisters - at that moment, in that very room, on that table, it felt like Pandora's Box had opened right before me, and my arms were outstretched, wholly receiving the glorious, infinite wonder that had radiated all over my physical embodiment. It was an awakening. It was enlightenment. It was Nirvana. At that very moment, all human thoughts escaped my mind. I felt one with the cosmos. The sun, the stars, they were right before me, circling my soul; I was a vortex of peace, love and happiness.
Then I woke up, and my life was never the same again.
My father and I were deciding what kind of hot sauce to get for a camping trip. We weren't sure, until my eyes zoomed in on the sriracha. I snagged the last bottle immediately, but my dad said "no. I have tried Sriracha before, and I HATED it."
On May 24 2012 11:37 Xpace wrote: This thread was made on March 14. I hate myself. Either 'cause I'm only seeing it now, or because I didn't come up with this earlier.
Sriracha is a life-changing sauce. Well, it changed my life. Before this sauce, I had a "preference" when it came to food. I didn't like cauliflower. I didn't like eggplant. I didn't like tofu. I didn't like a lot of stuff. I was the bitch at dinner that picked off every single green pepper, every single broccoli. Anchovies? No thanks. Bitter melon? Fuck that shit.
Then one day my Viet friend told me to try this sauce.
And let me tell you, brothers and sisters - at that moment, in that very room, on that table, it felt like Pandora's Box had opened right before me, and my arms were outstretched, wholly receiving the glorious, infinite wonder that had radiated all over my physical embodiment. It was an awakening. It was enlightenment. It was Nirvana. At that very moment, all human thoughts escaped my mind. I felt one with the cosmos. The sun, the stars, they were right before me, circling my soul; I was a vortex of peace, love and happiness.
Then I woke up, and my life was never the same again.
Please, don't be so modest. Sriracha deserves more credit than that.
On May 18 2012 22:31 D4V3Z02 wrote: Can you just eat regular good food and stop using this? People using this have no respect to food and the animals who died for it.
"regular" and "good" hmmm... what food do you "respect"?
On May 18 2012 22:31 D4V3Z02 wrote: Can you just eat regular good food and stop using this? People using this have no respect to food and the animals who died for it.
You remind me of my grandfather. He distrusted French cuisine because he couldn't see why anyone would add sauce to meat unless they needed to hide the inferior quality of it.
On May 24 2012 11:37 Xpace wrote: This thread was made on March 14. I hate myself. Either 'cause I'm only seeing it now, or because I didn't come up with this earlier.
Sriracha is a life-changing sauce. Well, it changed my life. Before this sauce, I had a "preference" when it came to food. I didn't like cauliflower. I didn't like eggplant. I didn't like tofu. I didn't like a lot of stuff. I was the bitch at dinner that picked off every single green pepper, every single broccoli. Anchovies? No thanks. Bitter melon? Fuck that shit.
Then one day my Viet friend told me to try this sauce.
And let me tell you, brothers and sisters - at that moment, in that very room, on that table, it felt like Pandora's Box had opened right before me, and my arms were outstretched, wholly receiving the glorious, infinite wonder that had radiated all over my physical embodiment. It was an awakening. It was enlightenment. It was Nirvana. At that very moment, all human thoughts escaped my mind. I felt one with the cosmos. The sun, the stars, they were right before me, circling my soul; I was a vortex of peace, love and happiness.
Then I woke up, and my life was never the same again.
OK first of all, I have seen this sauce sold in my local Asian shop. So questions:
From what I read this goes well with meat right? Whats the best? Chicken? Can this sauce be used as a marinade?
but most importantly:
How hot is this? Don't get me wrong, I crave spicy food, however due to a recent medical condition I can't eat very spicy stuff (anything from a vindaloo curry in terms of heat and above is a big nono for me unfortunately.) To what known spicy sauce/ dish can Sriracha relate to?
If you guys want a sandwich with siracha, i suggest : Turkey on white bread( any other bread is fine, just not wheat), lightly toasted with some lettuce and tomatoes with mayo and siracha. Its fucking amazing :D
On May 18 2012 22:31 D4V3Z02 wrote: Can you just eat regular good food and stop using this? People using this have no respect to food and the animals who died for it.
Sriracha sauce is less for the expensive and good meat that the animals died for, and more for the "meat" that was left over afterwards.
On July 04 2012 06:32 Steelavocado wrote: Just got my first bottle of Sriracha sauce ever. Have not tasted it yet. What should I put it on?
thats a stupid question. EVERYTHING
Literally, everything. Mom's spaghetti? Sriracha sauce. Shitty 1 dollar burger from McDonald's? Sriracha sauce. God-awful plate from school cafeteria? Sriracha, if you can get it in. Water? Sriracha sauce. Though not really. Leftover in the fridge from over a week ago that might have a smell? Sriracha sauce, though don't come to us if you feel a bit funny afterwards. :p
Seriously, I can't think of a dish that Sriracha isn't good on.
On July 04 2012 06:32 Steelavocado wrote: Just got my first bottle of Sriracha sauce ever. Have not tasted it yet. What should I put it on?
thats a stupid question. EVERYTHING
Literally, everything. Mom's spaghetti? Sriracha sauce. Shitty 1 dollar burger from McDonald's? Sriracha sauce. God-awful plate from school cafeteria? Sriracha, if you can get it in. Water? Sriracha sauce. Though not really. Leftover in the fridge from over a week ago that might have a smell? Sriracha sauce, though don't come to us if you feel a bit funny afterwards. :p
Seriously, I can't think of a dish that Sriracha isn't good on.
Great on mac and cheese and shitty ramen and as an extra layer of depth to dipping sauce, like mayo mixed with sriracha.
On July 04 2012 06:32 Steelavocado wrote: Just got my first bottle of Sriracha sauce ever. Have not tasted it yet. What should I put it on?
thats a stupid question. EVERYTHING
Literally, everything. Mom's spaghetti? Sriracha sauce. Shitty 1 dollar burger from McDonald's? Sriracha sauce. God-awful plate from school cafeteria? Sriracha, if you can get it in. Water? Sriracha sauce. Though not really. Leftover in the fridge from over a week ago that might have a smell? Sriracha sauce, though don't come to us if you feel a bit funny afterwards. :p
Seriously, I can't think of a dish that Sriracha isn't good on.
Great on mac and cheese and shitty ramen and as an extra layer of depth to sauce, like mayo mixed with sriracha which can be used on sandwiches or as dip.
sriracha on 15 cent ramen makes it smell hellllla good. try it, walk into a room where there's ramen that has sriracha on it..nosegasm. Besides using thing on asian dishes like fried rice, chow mein, chow fun, pho; try this on spaghetti! Delish.
On foods like burritoes, tacos, potatoes, pho, ramen, mac n cheese, and most other stuff i can't think of on the top of my head, God bless rooster sauce.
but for some reason, there's some stuff i just can't enjoy with sriracha, such as eggs. i have no idea why. i've given up trying to put rooster sauce on my scrambled eggs for breakfast. i have to resort to tapatio or tabasco.
Anybody know where I can get a hold of this in New Zealand, specifically Auckland lol ? I've looked at a bunch of Asian food suppliers and no luck still : O.
Pei Wei( i know shitty "asian" but w/e) is having a contest for their next dish and there are three options! Who gives a f$%& what the other two are, SRIRACHA is one of them!!!
TL unite so that we can bring the loving burn to many more! Plus you get a free meal if you vote...so yeah, free food ftw
On July 05 2012 14:34 pindleskin wrote: Anybody know where I can get a hold of this in New Zealand, specifically Auckland lol ? I've looked at a bunch of Asian food suppliers and no luck still : O.
I couldn't find it online, and I didn't find it living in Wellington for 6 years.
I've found plenty of it in Melbourne though, so once I find a job, I could ship a bottle if you can't find it in NZ.
I love this sauce. Although its a bit sharp for my taste, but its something I dont mind eating often. The texture is rich and its hard to understand the strong base taste completely.
ThinkGeek is now producing a Sriracha Rooster Sauce Lollipop, so you can have that Sriracha taste on the go!
"Temper the flame with a big sticky ball of sweet, and the roasted chile flavors of Sriracha really come out! When we say temper, however, don't think you're going to get away from the fire, completely! It's still really hot, and may take a few sittings to get to the center of one of these chile-laden balls-o-fire!"
I've never cared for it much actually there is definitely a variety of spicy foods I enjoy, but in general spiciness tends to be a downside for me. I just cannot handle it at all ;__;
The OP's name is pretty hilarious though in this context.
On December 30 2012 15:30 Aerisky wrote: I've never cared for it much actually there is definitely a variety of spicy foods I enjoy, but in general spiciness tends to be a downside for me. I just cannot handle it at all ;__;
The OP's name is pretty hilarious though in this context.
...I was force fed that shit when I was younger. Trust me, it pays off in the future. I have trouble understanding why people wouldn't like it.
Yeah, I can imagine, but for me, spiciness past a certain (rather low) threshold is just unbearable. There was a period during which I absolutely LOVED spicy korean instant noodles, but instead of getting used to the heat, my poor mouth eventually couldn't handle it anymore
Two years ago I couldn't even yet remotely "medium" flavored spicy things. Medium salsa was the devil. I have since built my tolerance and can eat quite spicy food. Trust me, its worth it. Makes your food taste so much better.
On December 30 2012 16:20 FabledIntegral wrote: Two years ago I couldn't even yet remotely "medium" flavored spicy things. Medium salsa was the devil. I have since built my tolerance and can eat quite spicy food. Trust me, its worth it. Makes your food taste so much better.
though I won't disagree that spicy stuff tastes very good, it's probably healthier to not eat spicy things lol
also sriracha is excellent on many things, though my Vietnamese friend goes a bit overboard and puts it on basically anything he ever eats at home
On December 30 2012 16:20 FabledIntegral wrote: Two years ago I couldn't even yet remotely "medium" flavored spicy things. Medium salsa was the devil. I have since built my tolerance and can eat quite spicy food. Trust me, its worth it. Makes your food taste so much better.
though I won't disagree that spicy stuff tastes very good, it's probably healthier to not eat spicy things lol
also sriracha is excellent on many things, though my Vietnamese friend goes a bit overboard and puts it on basically anything he ever eats at home
Ehhh idk. Bland food tends to be rich in unhealthy things to give it flavor. Spicy foods have the flavor partially driven from the spicyness so you don't need to deep fry or something along those lines... If that makes sense.... Minus the sodium in sriacha.
On December 30 2012 16:20 FabledIntegral wrote: Two years ago I couldn't even yet remotely "medium" flavored spicy things. Medium salsa was the devil. I have since built my tolerance and can eat quite spicy food. Trust me, its worth it. Makes your food taste so much better.
though I won't disagree that spicy stuff tastes very good, it's probably healthier to not eat spicy things lol
also sriracha is excellent on many things, though my Vietnamese friend goes a bit overboard and puts it on basically anything he ever eats at home
I've actually thought that spicy foods are supposed to be healthier.
On December 30 2012 16:20 FabledIntegral wrote: Two years ago I couldn't even yet remotely "medium" flavored spicy things. Medium salsa was the devil. I have since built my tolerance and can eat quite spicy food. Trust me, its worth it. Makes your food taste so much better.
though I won't disagree that spicy stuff tastes very good, it's probably healthier to not eat spicy things lol
also sriracha is excellent on many things, though my Vietnamese friend goes a bit overboard and puts it on basically anything he ever eats at home
Spicyness has absolutely nothing to do with how healthy food is for you. The only thing that could be considered a downside is some people get an upset stomach from spicy food. And it isn't because it is doing anything bad to you, their bodies are simply not used to it or are intolerant to the heat.
On December 30 2012 16:20 FabledIntegral wrote: Two years ago I couldn't even yet remotely "medium" flavored spicy things. Medium salsa was the devil. I have since built my tolerance and can eat quite spicy food. Trust me, its worth it. Makes your food taste so much better.
though I won't disagree that spicy stuff tastes very good, it's probably healthier to not eat spicy things lol
also sriracha is excellent on many things, though my Vietnamese friend goes a bit overboard and puts it on basically anything he ever eats at home
Spicyness has absolutely nothing to do with how healthy food is for you. The only thing that could be considered a downside is some people get an upset stomach from spicy food. And it isn't because it is doing anything bad to you, their bodies are simply not used to it or are intolerant to the heat.
Strickly speaking, every time you eat spicy food, taste buds are permanently destroyed, hence people that eat spicy food often get used to it
On December 30 2012 16:20 FabledIntegral wrote: Two years ago I couldn't even yet remotely "medium" flavored spicy things. Medium salsa was the devil. I have since built my tolerance and can eat quite spicy food. Trust me, its worth it. Makes your food taste so much better.
though I won't disagree that spicy stuff tastes very good, it's probably healthier to not eat spicy things lol
also sriracha is excellent on many things, though my Vietnamese friend goes a bit overboard and puts it on basically anything he ever eats at home
Spicyness has absolutely nothing to do with how healthy food is for you. The only thing that could be considered a downside is some people get an upset stomach from spicy food. And it isn't because it is doing anything bad to you, their bodies are simply not used to it or are intolerant to the heat.
Strickly speaking, every time you eat spicy food, taste buds are permanently destroyed, hence people that eat spicy food often get used to it
Strictly speaking, that is complete bullshit. Your body can become more numb to the capsaicin which gives the sensation of heat. This effect is temporary and if spicy food is avoided your taste will go back to normal pretty quickly.
On December 30 2012 16:20 FabledIntegral wrote: Two years ago I couldn't even yet remotely "medium" flavored spicy things. Medium salsa was the devil. I have since built my tolerance and can eat quite spicy food. Trust me, its worth it. Makes your food taste so much better.
though I won't disagree that spicy stuff tastes very good, it's probably healthier to not eat spicy things lol
also sriracha is excellent on many things, though my Vietnamese friend goes a bit overboard and puts it on basically anything he ever eats at home
Spicyness has absolutely nothing to do with how healthy food is for you. The only thing that could be considered a downside is some people get an upset stomach from spicy food. And it isn't because it is doing anything bad to you, their bodies are simply not used to it or are intolerant to the heat.
Strickly speaking, every time you eat spicy food, taste buds are permanently destroyed, hence people that eat spicy food often get used to it
That is a myth and not true at all, You can however train your mouth/body to accept spicy food.
I still have yet to understand why this sauce has such a cult following. It's like people would literally lay down their lives so Sriracha could live on. IDK MANG, it's ok, but not a religion (now all the followers crucify me).
On March 14 2012 15:28 Proof. wrote: Sriracha + food = good food. but Sriracha + pho = orgasm. My friends usually have a shocked look at the redness of the soup after I'm finished but I just can't help myself. Btw the attached picture displays magnitudes less than how much I actually put on.
On December 31 2012 06:59 Animzor wrote: Is it possible to make good pho at home without too much work? Because that is the best fucking thing I have ever eaten.
It doesn't seem like it requires a lot of work to make, though it is pretty heavy on sheer volume of ingredients.
On December 31 2012 06:59 Animzor wrote: Is it possible to make good pho at home without too much work? Because that is the best fucking thing I have ever eaten.
You're better off buying the broth from Vietnamese restaurants. Making a good broth for pho takes a long ass time to make.
On March 14 2012 15:28 Proof. wrote: Sriracha + food = good food. but Sriracha + pho = orgasm. My friends usually have a shocked look at the redness of the soup after I'm finished but I just can't help myself. Btw the attached picture displays magnitudes less than how much I actually put on.
holy moly guys. Seriously ive never ever liked hot sauce. what i hate is the flavor...it's always just vinegar with spicy...so disgusting..who likes eating vinegar???
But sriracha...omg This sauce literally makes everything taste so fucking good!!!!!!! So much FLAVOR...it's not just SPICY it's FLAVOR + SPICY. Absolute BEST sauce ever. Ive eaten it on everything from eggs to ice cream(thats right..ice cream)
On December 31 2012 06:54 Mortal wrote: I still have yet to understand why this sauce has such a cult following. It's like people would literally lay down their lives so Sriracha could live on. IDK MANG, it's ok, but not a religion (now all the followers crucify me).
I don't think Huy Fong is even the best sriracha sauce I've tried, but it is very good and well-balanced and quite ubiquitous. It's basically the only really good hot sauce that you can rely on being able to find everywhere.
I was already tucked in when I saw someone bumping this thread. After 10 mins of reading I'm famished and got up 3am to stuff my face with dinnerlefties drenched in rooster sauce!
On December 31 2012 06:59 Animzor wrote: Is it possible to make good pho at home without too much work? Because that is the best fucking thing I have ever eaten.
You're better off buying the broth from Vietnamese restaurants. Making a good broth for pho takes a long ass time to make.
yeah, the real depth of homemade pho comes from time and as someone else mentioned, a lot of quality ingredients.
i don't recommend eating a lot of premade broth if you're concerned with your cholesterol levels, heart conditions, or just don't like super salty stuff. learning to make the broth yourself gives you control it to match your preferred or recommended sodium intake.
On December 31 2012 11:45 MHT wrote: I need to try this stuff really really bad, can you get it in Sweden? Is it known as something else here or why haven't i heard of this!?
its a popular asian sauce,
basically go to wherever they sell asian food and you should find it.
so my family can't live without sriracha i've pretty much had atleast a bottle of this in my cabinet at all times since i was little LOL and i just put it in everything when it's bland and now since i've moved i didn't really bother buying a bottle of it and i miss it now
On December 31 2012 06:59 Animzor wrote: Is it possible to make good pho at home without too much work? Because that is the best fucking thing I have ever eaten.
You're better off buying the broth from Vietnamese restaurants. Making a good broth for pho takes a long ass time to make.
yeah, the real depth of homemade pho comes from time and as someone else mentioned, a lot of quality ingredients.
i don't recommend eating a lot of premade broth if you're concerned with your cholesterol levels, heart conditions, or just don't like super salty stuff. learning to make the broth yourself gives you control it to match your preferred or recommended sodium intake.
Ah... Sriracha Sauce ... great sauce! You can have fun with it just be using it Little story: I was in an Asia fast food restaurant and waited for my order. On the next table a little family (husband, wife, daughter) tried the Sriracha Sauce and were talking about that it is real spicy and they shouldn't use that much and so on. Then my food came and because I had no Sriracha Sauce on my table I asked if I could have their bottle. So I got it ... and used it, like I normally do: putting it on the food like ketchup (so: using a lot!). I put the bottle down and looked up and there the whole family was looking at me with open mouths and thinking I'm crazy and asking if this usage is alright - which I support strongly! So I eat my food, adding a little talk to myself like "hm, nice taste" and try to catch the glimpses from next table. I finish, pay up, smile at the family - still eating, they seem to be distracted by something... - and went out. Ah, only Sriracha Sauce can creat such stories!
On December 31 2012 11:45 MHT wrote: I need to try this stuff really really bad, can you get it in Sweden? Is it known as something else here or why haven't i heard of this!?
I don't know about Sweden, but in the states this is available in most major grocery chains. Pretty hard to miss, this stuff just makes my mediocre cooking vanish.
Stuck with easy mac? Bam some real cheese and Sriracha and I am a gourmet chef.
Ramen? A bit of this with the chili sauce as well, will almost make you think you are getting nutrients out of them noodles.
After reading this thread and never had tried Sriracha before, I want to buy one! I just wonder which one I should get. On german amazon I can get the Flying Goose Sriracha pretty cheap without additional shipping charge, but there is still a lot of variety. Red, green, orange cap, garlic, ... I think green is the most standard version? But it seems to be more hot than the other versions because I am normally not that much of a hot food lover, but maybe Sriracha will change this? Or should I get the more common sauce from Huy Fong but I'd have to pay like 5€ additional shipping. Or does it even matter because Sriracha is always awesome? Could someone with more Sriracha experience give me an advice?
On December 31 2012 11:45 MHT wrote: I need to try this stuff really really bad, can you get it in Sweden? Is it known as something else here or why haven't i heard of this!?
If you live in stockholm you can get it in bigger grocery shops, or any asian grocery shops.
Look for the one with the green cap..its by far the most popular one and the only one ive seenin sweden(Even though its a vietnamese version)
On December 31 2012 11:45 MHT wrote: I need to try this stuff really really bad, can you get it in Sweden? Is it known as something else here or why haven't i heard of this!?
If you live in stockholm you can get it in bigger grocery shops, or any asian grocery shops.
Look for the one with the green cap..its by far the most popular one and the only one ive seenin sweden(Even though its a vietnamese version)
Never seen the kind everyone talks about (the cock sauce) in any major stores. I know you can buy it at any of the asian stores on olof palmes gata. They also have other kinds of sriracha as well if you want to experiment.
On January 01 2013 02:09 Nerv3 wrote: After reading this thread and never had tried Sriracha before, I want to buy one! I just wonder which one I should get. On german amazon I can get the Flying Goose Sriracha pretty cheap without additional shipping charge, but there is still a lot of variety. Red, green, orange cap, garlic, ... I think green is the most standard version? But it seems to be more hot than the other versions because I am normally not that much of a hot food lover, but maybe Sriracha will change this? Or should I get the more common sauce from Huy Fong but I'd have to pay like 5€ additional shipping. Or does it even matter because Sriracha is always awesome? Could someone with more Sriracha experience give me an advice?
You can get the Flying Goose one, it's good. Green is the normal version, so I'd suggest you start with that one. Red is hotter, the other versions have more garlic or more ginger, dont remember everything. As I said - go green.
As a tip (since you're German): Get a slice of bread (sauerteig, roggen, ...) or a good brötchen (vollkorn), with some nice sausage (lyoner, bierschinken, corned beef, mortadella, leberkäs, ....) and put some sriracha on top of that. Tastes awesome!
On December 31 2012 11:45 MHT wrote: I need to try this stuff really really bad, can you get it in Sweden? Is it known as something else here or why haven't i heard of this!?
its a popular asian sauce,
basically go to wherever they sell asian food and you should find it.
It's actually an Asian-American sauce, but it is so popular that you should still be able to find it in Asian groceries even outside America.
Never tried this stuff before but after seeing this thread I ordered some online. First thing I'm going to make is a Sriracha chicken pizza, can't wait!
I recently started to use this to marinate some boneless chicken. Add some korean bbq sauce and garlic salt. Let it sit overnight in the fridge. Throw it on the Foreman grill...
On January 01 2013 17:05 ECHOZs wrote: Never tried this stuff before but after seeing this thread I ordered some online. First thing I'm going to make is a Sriracha chicken pizza, can't wait!
That sounds like it'll be impossible to taste bad. Thanks for the idea btw ^_^
On January 01 2013 17:05 ECHOZs wrote: Never tried this stuff before but after seeing this thread I ordered some online. First thing I'm going to make is a Sriracha chicken pizza, can't wait!
That sounds like it'll be impossible to taste bad. Thanks for the idea btw ^_^
Dunno, I wouldn't try it with sweet pizzas like with pineapples and such.
can't have some asian food without it! love Sriracha. I grew up in Rosemead and lived near the main factory that produced it. You could smell the chili smell for miles and on some nights, it'd burn the nostrils. They've since changed their production somehow so you can't smell it anymore =( no more sweet chili and garlic smell on my drives home =(
If you are or were a hungry college kid like i was back in the day, one of my favorite and simple recipes to keep my hunger down:
Spicy Meat SpaghettiO's:
1 Can SpaghettiO's. 1 serving of ground meat (i used about a small fist amount but add more or less to your liking) Sriracha Sauce.
Brown ground meat in a sauce pan, creating small broken bits as it heats up. Chunkiness of meat is left to your desire. when nearly done, pour in SpaghettiO's. Add Sriracha to pan to your tasting, i normally did a giant swirl (think Naruto) towards the center making about 3-4 rings worth of Sriracha. Combine well until hot. Eat. your welcome.
On January 05 2013 09:58 Kazeyonoma wrote: can't have some asian food without it! love Sriracha. I grew up in Rosemead and lived near the main factory that produced it. You could smell the chili smell for miles and on some nights, it'd burn the nostrils. They've since changed their production somehow so you can't smell it anymore =( no more sweet chili and garlic smell on my drives home =(
If you are or were a hungry college kid like i was back in the day, one of my favorite and simple recipes to keep my hunger down:
1 Can SpaghettiO's. 1 serving of ground meat (i used about a small fist amount but add more or less to your liking) Sriracha Sauce.
Brown ground meat in a sauce pan, creating small broken bits as it heats up. Chunkiness of meat is left to your desire. when nearly done, pour in SpaghettiO's. Add Sriracha to pan to your tasting, i normally did a giant swirl (think Naruto) towards the center making about 3-4 rings worth of Sriracha. Combine well until hot. Eat. your welcome.
I suggest making your own fresh pasta base instead of the spaghetti-O's.
Fresh tomato (San Marzano if available) basil Sriracha Tagliatelle/Penne ground beef
Then you're pretty close to a real Bolognese sauce though. You can adapt your build if you have visitors I guess.
Pasta is stupid cheap if you don't use too much meat.
Is there a way to use sriracha but negate some of the spiciness? I like the flavor but the spiciness is just a little higher than I'd prefer. Perhaps it can be combined with something to make a slightly milder version?
Had some for breakfast- on spinach, garlic and eggs. This is that awesome food I can have all day, any day, with healthy food or when I'm getting hammered- anything. This is 100% necessity in the fridge.
So I just realised my bottle of Sriracha has an eagle on the front, not a rooster. Anyone tried the eagle one? Any difference? I find it OK, not amazing, so I'm wondering whether I should go get the rooster one...
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.
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!!!!!
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.
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.
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.
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.
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..
I need to give this stuff a try. I LOVE tobasco. I put it on my chips just so I can taste the tobasco. When I run out of chips, I put it on crackers. If I run out of crackers, I pour it directly onto my tongue. Perhaps I should get a syringe to put it directly into my veins.
tobasco is a joke compared to sriracha. the chili version is the best. but for regular stuff stick to the rooster... the eagle or whatever is just terrible.
On February 11 2013 10:16 BlackJack wrote: Lays is coming out with Sriracha flavored potato chips next week
I've just got it. I think it's probably a better idea to make one yourself out of the original chips and the sauce, but it's still interesting I'll upload the photo when I get near a computer
I tried the chips, and it's closer to spicy buffalo wings than sriracha. It's not all a loss, it's actually a great buffalo flavor, better than other buffalo flavored chips I've tried.
so i had an ad on facebook saying "catch the new rave sriracha sauce flavored lays" made me laugh thinking this is some undiscovered secret kept from the masses forever and now everyone is into it... the inner hipster in me wants to go to a new sauce.. BUT NEVER SRIRACHA for life!!
So I decided to buy a bag of these chips when I was at the store. I got home and discovered that they were absolutely delicious, so here I am thinking to myself, "fuck yeah, just found a new flavor of chips that I actually like." I go back literally two days later to discover that they are no longer on the shelves, two weeks later and still no more Sriracha chips... Did they not win the contest or something? Cmon Lays wtf? This is the second flavor of Lays chips that I have tried and enjoyed, only to find Lays not selling them later. So frustrating
-popular with astronauts -makers of Tabasco developing competitor -made entirely of locally sourced chilis, which is limiting production and distribution -company has hired lawyer to pursue counterfeit products which mimic the bottle design/cap
Personally, I find the rooster brand sauce to be good but too garlic and sugar heavy for universal applicability. I like the compelling story of the company/founder though.
So after seeing this thread a couple of days ago I noted down Sriracha sauce on my shopping list and today I looked out for it and alas I found it! However it was much spicier than my standard Tabasco, I am unsure if it is because I have bought a special spicy varient as I cannot read the symbols on the bottle (i.e non english characters)
I wonder if archeologists 1000 years from now will decrypt the servers containing this very thread and wonder what the purpose was of this thread. So many pages on a sauce and so few on threads about important scientific/political subjects in comparison
On March 11 2013 06:44 Callynn wrote: I wonder if archeologists 1000 years from now will decrypt the servers containing this very thread and wonder what the purpose was of this thread. So many pages on a sauce and so few on threads about important scientific/political subjects in comparison
It appears the humans liked sauce.... lots and lots of hot hot sauce...
On March 11 2013 06:44 Callynn wrote: I wonder if archeologists 1000 years from now will decrypt the servers containing this very thread and wonder what the purpose was of this thread. So many pages on a sauce and so few on threads about important scientific/political subjects in comparison
They will realize that no matter how advanced we think we are, we are still stuck in this monkey body.
On March 11 2013 06:44 Callynn wrote: I wonder if archeologists 1000 years from now will decrypt the servers containing this very thread and wonder what the purpose was of this thread. So many pages on a sauce and so few on threads about important scientific/political subjects in comparison
They will realize that no matter how advanced we think we are, we are still stuck in this monkey body.
Oh, just bought a bottle of this its good!
Isn't it just. A sauce that will bring so much pleasure to so many people, is more worthy than another thread about the evil doings of teh US government, thanks.
So you guys weren't messing around. This sauce is pretty fucking good. It has this weird property that it makes me want more and more of it each time I use it, even though I'm normally not into spicy food at all. If I put it on a burger, would that be....wrong?
On September 10 2013 01:53 AlgeriaT wrote: So you guys weren't messing around. This sauce is pretty fucking good. It has this weird property that it makes me want more and more of it each time I use it, even though I'm normally not into spicy food at all. If I put it on a burger, would that be....wrong?
No, you are becoming a proper connoisseur of proper taste.
You have no idea how much Sriracha is helping me in college right now. It makes the god awful food here taste like heaven.
I had sriracha sauce a few months back. It's pretty good but it's not the be-all end-all. I use it for American-Chinese food all the time but I'd never use it on real Asian food.
So I grew up with this sauce, since my mother puts it on everything (she is from india and german food isn't spicy enough for her) and until today i have not found a better sauce and I tried many. I'm glad that in the last 10 years every kebab place seems to have taken Sriracha into their sortiment .
I really love this sauce, time to cook something so I can use it again!
On January 03 2014 21:09 writer22816 wrote: Nice image, thanks!
I had sriracha sauce a few months back. It's pretty good but it's not the be-all end-all. I use it for American-Chinese food all the time but I'd never use it on real Asian food.
That's true, I'd never put it on real Indian food too. It's the sauce that makes you average kebab or instant noodles have some real flavour though.
On March 11 2013 06:44 Callynn wrote: I wonder if archeologists 1000 years from now will decrypt the servers containing this very thread and wonder what the purpose was of this thread. So many pages on a sauce and so few on threads about important scientific/political subjects in comparison
They will probably discover memes first and believe that we were a mentally retarded species.
EPT![[image loading]](http://i.imgur.com/DyWrr.png)
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and college campus sucks. No good food... man I need that hot sauce to make crap fake chinese food they sell here into some good food lol ![[image loading]](http://www.sammcgees.com/img/1348/el-yucateco-salsa-picante-de-chile-habanero-xxxtra-hot-habanero_1_std.jpg)
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(or at least the inventor came from lol)![[image loading]](http://www.thelatinproducts.com/product_images/z/897/cholula_hot_sauce__25222_zoom.jpg)
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. Don't really have anything to compare it to, but has a nice noticeable mango twang at first before the rest of the flavours kick in. The sweetness of the mango lingers and complements the burn nicely ![[image loading]](http://i.imgur.com/Epa6d.jpg)
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