I Admit I Am Powerless Against Sriracha

[Janet]

Trader Joe's has by far the best prices on dried apricots anywhere around me, and their shelled pistachios are pretty reasonable, too. Considering I eat an ounce of pistachios for breakfast every day and a serving of dried apricots after dinner to help my digestion, I shop there pretty regularly.

[lisarea]

I knew a little about this, but I didn't know the guy was quite this charming:

LA Times

And just like that, any straggling concerns about hipsterhood just went poof.

[Crumb]

"We don't make mayonnaise here."

[viscousmemories]

Wow, time flies. 10 days since I bought the Sriracha and just used it for the first time today. Twice. Squirted it on tuna casserole then later on some chicken sauteed with spinach, mushroom and onion. Not too shabby.

[roastelk]

I've used sriracha regularly for years, we just call it Chinese ketchup up here. I mainly put it on hotdogs, or to heat up the odd stir fry. goes pretty good on meat loaf.

Whats with this smashing of Tabasco?, I practically bathe in the stuff. plus its impossible to make a good clamato caesar without it.

[Qingdai]

I knew one of the heirs, he was an entitled ass.

[But]

That sounds like the bottles I get which cause the most delicious pain for the least money. Thai chili with vinegar or something, right?

[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.

[Qingdai]

MM. Indonesian fried chicken usually has huge heaps of siracha/sambal served with it.

I'm making Ayam goreng this weekend.

Fried Chicken Ayam Goreng) - Indonesian Style Recipe - Food.com - 192413

[livius drusus]

Is that the Indonesian Adem Gorden?

[Qingdai]

Oh, I hope not! Adem Gorden is a rare commodity around here.

[But]

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.

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.

[slimshady2357]

I didn't realise what sriracha was until the dehydrator thread

I love, love, love it. And it's not the heat, it's the flavour. The heat is nice, not extreme but still nice. I like to use it for a dipping sauce with those fishy Thai crackers you get with a take out mmmmmmm. But seriously, it works with practically anything... spicy potatoes, breaded chicken, burgers, dogs...

I'm happy to join the sriracha lovers guild

[erimir]

Bruegger's Bagels has a sriracha breakfast bagel.

It's probably not made with the real stuff though.

[lisarea]

There’s Nothing Punk Rock About Sriracha Anymore | Thought Brochure

[wei yau]

Everyone, try this before the hipsters ruin it, also

Angry Lady Sauce

Actually, she seems like a pretty impressive lady.

[wei yau]

Okay, just so you all know, my previous post wasn't just for the lulz.

A coupla years back, my mom brought me the Long Gan Man chili crisp sauce, assuring me that I would love it and it was all the rage in China. As with everything, she was right.

It's a great sauce with more than just heat. There are multiple layers of flavor, as well as textures. I've used it as a dumpling sauce and as a component in a cold sesame noodles. It's great for spicing up ramen. And now that BBQ season is upon us, I'm looking forward to using as a component in a brush-on sauce or maybe as a mix-in for hamburgers.

So, in all seriousness, go out and try this sauce. You won't regret it. I recommend the chili crisp version as the little bits of fried chili pepper are absolutely delightful. I'm not a big fan of the one with peanuts, but YMMV.

[curses]

Dear liv...

image.jpg

[Ymir's blood]

It was edible but hotter than I'd normally choose.

[curses]

I am a hot sauce wimp. It was a bit hot for me but the flavor was quite nice before the heat hit. I will be trying again.

[livius drusus]

I'm a heat wimp too, but I do love that flavor.

[Dingfod]

Me too.

[Watser?]

Originally Posted by Dingfod

[Anastasia Beaverhausen]

Another member of the heat wimp club. I don't get hits of flavor, just hot.

[erimir]

Gah, too many heat wimps.

HEAT WIMPS MAKE ME EAT BLAND FOOD.

Like, when we're out at a restaurant and wanna do it family style. Or we're making food together.