Quote:
Originally Posted by lisarea
Yeah, that's the stuff. I think the main difference between Thai chili sauce and sriracha style is the texture--sriracha is more blended and viscous--and it's sweeter.
I remembered another thing. If you ever are almost starving to death and have to get a rotisserie chicken from a store, you can put sriracha on it to make it less boring. You could probably even do it with a roasted chicken you make yourself if you also make them boring the way stores do.
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Hmm, then it's something different. The stuff I have has all the strange letters on it, but I don't notice any sweetness and I could use it as a condiment if the worms on a rotting carcass of a chicken on the side of the road that I absolutely need to eat tasted too sweet and horribly alive. I wouldn't be surprised if it burned all the way through a wooden table.