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.