ChiefsPlanet - Food and Drink Could Sriracha see an untimely demise?

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Could Sriracha see an untimely demise? (https://www.chiefsplanet.com/BB/showthread.php?t=278075)

GESteve

10-29-2013 04:53 PM

Quote:

Originally Posted by hometeam (Post 10138487)

Tapatio is nothing.

I beg to differ its right there a pic and everything

kc rush

10-29-2013 04:56 PM

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

HonestChieffan

10-29-2013 05:22 PM

Quote:

Originally Posted by |Zach| (Post 10138994)

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?

They are forced to close by the government.

Aries Walker

10-29-2013 06:07 PM

Dear Sriracha . . .

(From The Oatmeal.)

vailpass

10-29-2013 06:12 PM

Quote:

Originally Posted by Pestilence (Post 10138479)

Better than Tapatio?

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

Yep. This and Chalula for me.

Rausch

10-29-2013 06:21 PM

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...

hometeam

10-29-2013 06:23 PM

Quote:

Originally Posted by Rausch (Post 10139356)

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~

Bugeater

10-29-2013 06:24 PM

Quote:

Originally Posted by notorious (Post 10139060)

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.

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.

hometeam

10-29-2013 06:26 PM

Quote:

Originally Posted by Bugeater (Post 10139365)

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.

http://www.abload.de/img/lifefinds7quqi.gif

Rausch

10-29-2013 06:29 PM

Quote:

Originally Posted by hometeam (Post 10139363)

oh god LOVE mole.

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

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

Phobia

10-29-2013 06:29 PM

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.

L.A. Chieffan

10-29-2013 06:55 PM

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

Fire Me Boy!

10-30-2013 02:04 PM

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

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

ChiefGator

10-30-2013 02:21 PM

Quote:

Originally Posted by Misplaced_Chiefs_Fan (Post 10138942)

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

Yeah, I like Iguana hot sauce...

ChiefGator

10-30-2013 02:24 PM

Quote:

Originally Posted by Fire Me Boy! (Post 10138695)

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

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.

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