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...

Go for Shark brand, Huy Fong is just sub-par.

ScareCrow`

Canada88 Posts

March 14 2012 15:24 GMT

#144

Yeah, there was a point when I used this on literally everything. I have to say the best use is for hotpot cooking water.

ratgod

United States34 Posts

March 14 2012 15:39 GMT

#145

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

shaberu

Japan21 Posts

March 14 2012 15:45 GMT

#146

Sriracha, aka hipster ketchup.

Topin

Peru10034 Posts

March 14 2012 15:47 GMT

#147

can i find this in a chinese store? ... now im hungry TT

rabidch

United States20287 Posts

March 14 2012 15:48 GMT

#148

On March 15 2012 00:47 Topin wrote:
can i find this in a chinese store? ... now im hungry TT

yes. in fact i think its at a lot of common grocery stores (american)

Mordanis

United States893 Posts

March 14 2012 15:49 GMT

#149

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 +

link

, you will always have the perfect spiciness for anything.

BoilOlo

United States139 Posts

March 14 2012 15:50 GMT

#150

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.

pm me if you need help.

ChriS-X

Malaysia1374 Posts

March 14 2012 15:52 GMT

#151

On March 15 2012 00:14 Maynarde wrote:
Is this a product one can find in Australia? Hit me up fellow Aussies, wanna spice up them nachos.

any self-respecting asian store should have this

theSAiNT

United States726 Posts

March 14 2012 15:53 GMT

#152

Forgot to mention that this sauce is also amazing with chips!

Probasaur

United States461 Posts

March 14 2012 15:55 GMT

#153

Havent tried that yet, but next time I see it I'll definitely give it a go.

Here's my baby;

[image loading]

On everything. Chicken, beef, sandwich, rice, EVERYTHING. Okay well obviously not everything, but you get the idea.

It actually makes broccoli and asparagus and all that actually enjoyable.

solidbebe

Netherlands4921 Posts

March 14 2012 15:59 GMT

#154

Does it contain artifical flavor enhancers? ie MSG and the like?

Utinni

Canada1196 Posts

March 14 2012 16:02 GMT

#155

My GF lives by this stuff...

Delicious meals made more delicious!

Highly recommend!

rabidch

United States20287 Posts

March 14 2012 16:04 GMT

#156

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 +

link

, 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

Crushgroove

United States793 Posts

March 14 2012 16:09 GMT

#157

I put it in my Ramen. nom nom.

Sabin010

United States1892 Posts

March 14 2012 16:11 GMT

#158

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.

Tobberoth

Sweden6375 Posts

March 14 2012 16:25 GMT

#159

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.

BabyCrusher

United States25 Posts

March 14 2012 16:36 GMT

#160