Could Sriracha see an untimely demise?
 

I'm a big fan of sriracha, so this would make me sad...

http://blogs.smithsonianmag.com/smar...ut-down-panic/

I'll f'ing riot. Don't mess with my cock sauce.

I have 2 bottles in the fridge. Guess its time to start stockpiling

Living in a state full of hog confinements, and the city where Tones spices calls home, I have a hard time sympathizing with these residents.

That would blow. I go through about a bottle a month.

Hey man. How you spend your weekends is your business.

Driving through Ankeny at night is the ****ing worst.

It'll be selling for $30 a bottle on Ebay. I should stock up now.

Irwindale is a shit hole. If you live there you need to move anyways

Me luv sriracha long time!

Sriracha used to be my favorite, but its not spicy enough.

If your cock sauce is red, seek immediate medical attention.

I read last week that the wholesale price of Sriracha hasn't increased at all since it was introduced in the 1980s.

I read that in the article in the OP.

Blasphemy!!!!! I'll blockade the blockade dammit! I want that sauce. I NEED that sauce. It'd be a shame to have to move to Thailand

heh, different article, same stat.

Noooooo! I love me some Sriracha. It won the hot sauce taste test at Cook's Illustrated.

It's always been made in the US by a Vietnamese refugee. No Sriracha in Thailand for you.

Yes, that Quartz article about it is awesome.

Never had it.

http://i.imgur.com/gBOs8sE.gif

Not sure I could live without my Tet Offensive dip, Siracha and ranch.

It's excellent. Do yourself a favor and go get a bottle today

There is probably a meth lab in the basement.

Makes you want to choke a mother ****er doesn't it?

Same here.

Is it good on other $3it as well?

Say, burgers or tacos or whatever?...:hmmm:

Headlocks for everyone

Its good on everything.

I put it in my chili, my eggs, on burgers, on turkey melts, in my queso dip.

I mean, its hot enough, but its kind of sweet and.. its just good.

I wouldn't eat it on tacos (I have my Mexican sauces that I like for that)

It's good on just about anything else though.

It's good on everything. It's the hot sauce of the gods, IMO.

Better than Tapatio?

http://ii.worldmarket.com/fcgi-bin/i...=2000&cvt=jpeg

Tapatio is nothing.

Yes, I put that shit on everything

this

It has a distinct flavor. It's not just heat.

Personally, I love it on some things but prefer other hot sauce on other things.

It's makes a good ketchup, too.

1 cup your favorite ketchup
1-2 tablespoons sriracha

This. It's not just hot, it's got real flavor.

I like the flavor of it but I suddenly can't tolerate the heat. It's the weirdest thing. Anything spicy is too hot for me now when I used to not have any problem. I had some of the Lays Sriracha chips recently and they were too hot. I had them before and had no problems. :shrug: I hope it switches back soon.

It's okay.. it's sort of become a real craze, and the flavor is only good on some things. I started shying away from Tabasco since it had a real strong, overpowering flavor, and to get my food hot enough with Sriracha, that's almost all I taste.

If I'm going to go with a mild sauce, I'ld rather a different flavor. Something like Datil peppers or something.

Never bought a bottle, never will.

It's the reason when I am out at restaurants I now ask for Louisiana or Mexican hot sauce.

Mac 'n Cheese topped with pulled pork and Sriracha is awesome! I'm a lazy bastage and use it to spice up cheap store bought BBQ sauces.

I do like this.

<img src="http://farm6.static.flickr.com/5212/5413862399_9d320fe7e7.jpg">

Yuck. Try Valentina. It's kind of like Tabasco:

http://www.latinmerchant.com/images/...Hot%20(19).jpg

I can't get into any kind of hot sauce at all personally but it is pretty amazing how much it has exploded...those bottles are everywhere.

I use it in my stir fry rice. Just a tad to give a little heat.

They have it at subway now they better not get rid of it.

Perfect in Chili, a great marinade with soy, rice wine vinegar, and ginger for damn near anything. It's perfect for eggs or egg burritos. It is the ultimate sauce, second only to soy sauce in its versatility. I use it at least 3 times a week for dinner dishes. I buy the huge gallon jug of it at the chinatown market in the river market.

LOL...so these asshats let them build it and it creates job, but **** no if we'll let it stay open. Irwindate....you knew what this was.

That's more like mayo with Sriracha in it, and it says right on the thing limited time only~

Love that place. Get my dumplings fix.

I basically only put Sriracha on Asian food, Tabasco on everything else. I

I've usually enjoyed all of the Iguana brand hot sauces I've tried.

This one is about as hot as I'd prefer to go. I know there are hotter ones out there, but this will do the trick just fine.

http://www.halfmoonbaytrading.com/sa...c-pepper-sauce

This is good. The poor people who live nearby should not have to deal with this odor anymore than the people who live near a hog lot or a pasture who don't like shit smells. Shut the bastard down until they stop being stinky.

The city knew exactly what they where getting into. They ****ing approved it! A YEAR ago!

The town I live in has a turkey processing facility. Sure, on a hot day you can smell it for a couple of miles around.

People have learned that that comes with the 1200 jobs it provides.

So how could this be fixed? The process creates an odor and it has to go somewhere right?

How do other industries handle this issue?

Whoa whoa, better then Frank's Redhot?

Its great on cheese pizza.

I prefer Frank's on eggs, fried tators, and breakfast burritos. Cock sauce is amazing on pizza though.

I read that just now

Never had it.


I might need to try it out. It better be good or I am going to hunt down every last one of you sons-of-bitches.

I beg to differ its right there a pic and everything

In addition to Asian foods, I love it on eggs and on pizza. I alternate between this and franks on pizza.

They are forced to close by the government.

Dear Sriracha . . .

(From The Oatmeal.)

Yep. This and Chalula for me.

I've always kept Tapatio (both red and green) on hand for heat.

As well as the wife always having a healthy supply of mole (Dona maria + diced chiles + 1 spoon bacon grease + one spoon peanut butter) for the "cover all" gravy.

Mole reduced is great on everything from burgers to a dip additive to a nacho plate to roasted chicken breasts...

oh god LOVE mole.

Havent had the real thing since I moved back from Texas.


fun fact - I would put sriracha on my pollo con mole~

You may want to wait until you find out whether or not they are going to be able to continue making it before you find out it's the greatest thing ever.

The wife never got the "family recipe" so we've gone canned since I've known her.

I've never been able to tell the difference...:D

Hot sauce is a 1 Billion dollar industry and Huy Fong takes up at least 4% of the market. There's no way they're just going to close their doors and hang it up.

If you like Tapatio and Cholula try Gringo Bandito. I think it's the better than all of them.

Homemade DIY sriracha (blog w/how-to): http://www.americastestkitchenfeed.c...make-sriracha/

Recipe here: http://www.americastestkitchenfeed.c...made-sriracha/

Yeah, I like Iguana hot sauce...

I use a nice amount of chili pepper, followed with a sprinkle of cayenne and white pepper. Gives it a nice flavor. The soy sauce and sesame or wok oil give it enough of a 'fried rice' flavor that you don't really notice the chili and pepper portion, except for the nice hint of spice.

I probably make fried rice with Gyoza once every two weeks. Good staple, throwing in chicken, shrimp, peas, corn, sauteed onion, and egg. Mmmm...

If I had sriracha at home, I would probably try it in the rice actually.

The one thing I use the hell out of sriracha in is Pha/Pho.

I went through a sriracha phase. Since moving to texas there is a much wider variety of southwest/mexican hot sauce. I picked up a quart of some for $.77 good stuff, water, chiles, vinegar, salt. that is it

I like both, but Sriracha is probably better, IMO. Different. Cholula, Frank's, various Tabasco's are all excellent.

They would be welcomed in Iowa. As previously noted, we have all sorts of smells and live with them just fine.

Chili and soup for me.

http://eater.com/archives/2013/11/27...operations.php