Quote:
Originally Posted by gblowfish
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?
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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.