FUUUUUUUUUUUUU

Fortunately, there are other sriracha options. The Trader Joe's one isn't bad.

http://www.seriouseats.com/2013/06/t...-sriracha.html

Blame Subway for buying it all out...

:cuss:

http://i1107.photobucket.com/albums/...onofabitch.gif

Did anyone actually ready the article that FMB posted?

The last sentence states that it's unlikely 2014 supply will be affected, as the chili peppers have already been ground (the grinding process is what produces the strong odors)

Yes, we are overreacting because it's funny.

I have friends though that were literally concerned about Sriracha not being available to them.

I knew you were being sarcastic, but I think some are literally pissed off. Just was making sure they knew that supply should be unaffected

They are stupid. It's like the number 2 condiment in the US. It will be available. If they had to make it on the moon, they would.

I will not debate the stupidity of some of my friends :D

Not sure I've had that. Is it a dripper, or a squirter?

Interestingly, this may be something that launches Sriracha into the stratosphere of sales.

I've had bottles of Huy Fong in my arsenal since the late 80s. Back then, the only place you could find it was at the KC Farmer's market, where the Vietnamese stand put it out for Satays. Huy Fong has never advertised, but has steadily grown in popularity due to word of mouth.

This year, I've noticed two things, a shit ton of Huy Fong imitators, extending so far as McDonalds and Wendys, and these constant articles about the plight of the grand daddy of them all out in CA. Either the public will demand CA relent, or somewhere else [Phily has already enthusiastically offer] will give them a sweetheart deal to relocate.

I'm seeing a new era dawning of a much higher profile for Sriracha.

I've never tried this stuff. I don't eat chinese or vietnamese food. What do you guys use this sauce for, and what foods to you put it on?

Eggs, meatball subs, marinara, stir fry, fried rice, French fries, hamburgers, ketchup, wings, barbecue sauce... use it on anything you'd use hot sauce in.

This.

Hell, I even add some to my mac n cheese. Just the right amount enhances flavors and spices.

You're missing out. It's really good on schnauzer.

If it tastes so good, why does it make such an awful smell to manufacture it?

It can transform a can of tuna for a quick lunch/snack.

I'm assuming it's not so much the smell, per se. I believe it probably burns nostrils/lungs/etc when the chilis are being ground up

It's probably the garlic smell

I put it on my burger just last night.


Its the mack daddy of all condiments. It is a king, with a crown of diamonds and hot peppers, soaring above the other condiments on a flying carpet and pitying them for being fools.

If I am Sriracha, I am filing the public notice on my own company to spread rumors that we may be going out of business. Worked for Hostess.

It's mildly hot [oxymoron, I know, but it is an accurate characterization], but strongly garlicy.

The single best thing for Sriracha, IMO, is eggs. Not a schorcher, but peppier than ketchup.

Also good on satay, and in ramen. Add it to other sauces [marinara, kung pao, ketchup, buffalo, etc.] for more pep.

Even good to dredge chicken nuggets through.

It's not a BAD smell like rotten eggs or trash, it's irritatiing, as it releases capcaisin, as in pepper spray. Burns the eyes and swells the throat in high enough concentrations.

Its only "awful" for a few delicate little flowers who are either Darwin candidates or are just whining about it. A lot of the residents actually like it.

Cholula is quickly becoming my go to sauce. Love that stuff.

Sriracha is the tits.

Cholula is where it's at for thin hot sauce. Tapatio works as well.

Yeah, but how are they on schnauzer?

I use Sriracha for the following;

• In Bloody Mary's
• Mixed with mustard for hot dogs
• I add to certain red sauces for things like sausage and peppers
• I put it in vegetable soup and other tomato based soups
• On hamburgers as a booster with ketchup
• In Vietnamese Pho soup
• On meatloaf
• In cocktail sauce for shrimp
• On raw oysters

It is an awesome sauce that lingers due to the chili oil! :clap:

I make a skillet concoction of turkey sausage, onions, cabbage, cannelli beans and brown rice. Sriracha goes great on this and adds some much needed color.

Does a judge really have legal authority to do that?

http://www.latimes.com/local/lanow/l...#axzz2nH7GqfCD

Huy Fong Foods needs to GTFO of Cali.

Yep. I'll bet there are other states dying to hand out tax credits to get that plant.

Construction of a brand new plant and a few hundred new jobs would look nice just about anywhere. If California wants to run them off, let them.

hell they just BUILT the plant.

I'm sure the Thai owners would prefer Cali to Kansas, tax credits or no.

I was going to look for this thread the other day. About 4 nights ago, I witnessed a grown man lose his shit on a grocery store employee because there was no Sriracha on the shelf. He was screaming obscenities and was removed from the store by management and a security guard. This was at the HyVee on Englewood and North Oak in the Northland. It was awesome.

I'm telling you guys, you need to try gringo bandito

kind of a vague article. I'd like to know why the 30 day thing? Sriracha isn't fermented is it?

30 day hold to see if bacteria develop in the product since it is not cooked about a certain temp. I toured a jelly factory once, they had the same thing.

I use both of these. My children use Valentina (the yellow label, not black) because all my hispanic students told me that's what they were raised on (it's not that hot, good flavor, heavy vinegar base). They said they use it like ketchup from an early age. My kids dig it as well. It's very heavy on the vingear... almost reminds me of Shlotzky's hot sauce (which I love). It's also extremely cheap (which Cholula is not).

valentina is great for a basic hot sauce. no crap in it either.

Tell me more about this 'Chili Garlic....'

Anyone tried it? I love me some Sriracha but I've never tried their other varieties. I may have to grab some off amazon.

So, I paid more attention to Trader Joe's sriracha (dragon on the bottle) with some canned tuna just now and it has a definitively sweeter element, but is smokier, yet doesn't quiet pack the punch of Huy Fong. Decent substitute, but I prefer Huy Fong.

The sole proprietor is Vietnamese.

I just looked and I have a bottle of this in my fridge that I'm afraid expired back in August. It's likely been in there for years. For me, it doesn't have the scope and diversity of sriracha. I only used it for stir fries.

I wonder what the shelf life if Sriracha is. I might buy a case of it.

I use to think that Mexicans favored Tapatio. Then i met my wife and realized that mexicans actually favor Valentina. Every mexican household i've ever been in now....Valentina. Never fails.

His last name certainly looks Vietnamese, but I didn't see anything indicating his nationality. Point stands either way.

That's going to be me after my Huy Fong and TJ's bottles run out.

this stuff was ****ing awesome, got it at Sams a couple of times, then could never find it again

http://ecx.images-amazon.com/images/...A300_SH20_.jpg

Sounds like I'm going to have to head up the road to Quincy this weekend, so I can stock up.

I actually prefer the Sambal Oulek to sriracha sauce. It's hotter and has more of a rustic/crude texture with actual chili flakes in it than the smooth sriracha.

I must be the only person on Earth that doesn't like this shit.

I don't see where in his post that he suggested that Kansas would be a desirable alternative.

I guess i just dont have worms in my stomach to be able to eat sriracha crap. Its all terrible. Hope it goes away

As previously noted, it's not my favorite, but I do like it. I'm really in a cholula place right now.

It was in the Quartz article about Sriracha.

Vietnamese immigant guy started making it because he couldn't find any good hot sauce. He was convinced to sell it. Been doing the Sriracha business ever since.

NSFW - language (filter evasion)

I watched an episode of Easy Chinese recently and they went to the Heng Yang Sriracha plant to show how it's made. Impressive place, but hell if I know where to buy it.

http://cdn.iofferphoto.com/img/item/...5/095/h58k.jpg

Get back in the kitchen where you belong.

I've never even tried this.

You guys you know you're not required to eat it, right?

Chili Garlic is my go to then the Sriracha

so Costco carries this V8 with no preservatives, no added salt or anything. bland as hell. add a few ounces of Sriracha and sea salt/pepper to taste, and you're in business. Much better than the original.

Nice garlicky sauce with an amusing kick and a hint of peppers. Good neutral binder for Asian dishes.

There are lots of other chili sauces out there. It's just surprising that California is so intent on running jobs out of the state

I bought a bottle last weekend just because of this thread. Never had it before. It was quite good, and different than most hot sauces I eat. Not too spicy, but the chili stays with you and the garlic is great. I put some on my egg sandwich, friggin' awesome.

Hope this stuff stays around, as I just discovered it!

the garlic version is really good too

http://i.imgur.com/x5hj1hW.jpg

Tried to eat my grilled chicken, broccoli, and couscous topped with Sriracha at my desk for lunch and got run out of the department by the pizza and jalapeno Cheetos eating savages around me. They said the fumes were making their eyes water and causing them to cough.

Updating my LinkedIn profile, this is crap.

***I never eat my lunch at my desk, but the Mitchell report is due by 4pm.

Don't forget to put the new cover sheets on the report. Did you get that memo?

Yeah. I got the memo. And I understand the policy.

Ah! Yeah, it's just we're putting new coversheets on all the reports before they go out now, so if you could go ahead and try to remember to do that from now on, that would be great!

http://time.com/57086/sriracha-publi...nce-irwindale/

http://www.hotsauce.com/v/vspfiles/photos/1115-2.jpg

It's the only hot sauce I buy.

They really should move their place and tell Irwindale to pound sand. Then again, pretty much every business in California should have moved out about 15-20 years ago.