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.