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Old 10-29-2013, 11:31 AM  
Fire Me Boy! Fire Me Boy! is offline
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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/

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In Irwindale, California, nose-y neighbors, sick of the supposedly strong chili smell emanating from the factory where Sriracha hot sauce is made, want the Huy Fong Foods factory shut down unless the odor can be abated. The city has filed a public nuisance lawsuit, says the Associated Press, “seeking temporary closure of the factory until Huy Fong submits a plan to minimize the smell.” CBS:
“The odors are so strong and offensive as to have caused residents to move outdoor activities indoors and even to vacate their residences temporarily to seek relief from the odors,” according to the suit.
Living next to a food processing plant is always a scented existence, and Huy Fong Foods has denied there’s a problem. But if the injunction goes through, it could spell bad news for hot sauce lovers everywhere.

The factory in Irwindale where Sriracha is now made opened just last year. At 650,000 square feet, says Quartz, the company can pump out up to 7,500 bottles of hot sauce each hour. Huy Fong Foods was started 33 years ago by Vietnamese refugee David Tran, and the company, says Quartz, has never raised its wholesale prices. If the Sriracha factory is shuttered, supply and demand may do what Tran never did. Canada might have a strategic maple syrup reserve, but if Sriracha goes out of production, there’s no emergency warehouse waiting to be tapped.

If the price of Sriracha skyrockets, where will the heat-seeking foodie turn? For the New Yorker, Lauren Collins details how chili sauces have grown into a massive industry.
Chilis have become an attractive business. According to a report by IBISWorld, a market-research firm, hot-sauce production is one of America’s ten fastest-growing industries, along with solar-panel manufacturing and online eyeglass sales.
Unfortunately, it seems, based on Collins’ account, the so-called “chiliheads” driving the hot sauce boom have been in a bid to best each other on one metric alone, Scoville units, a measure of hotness. With manufacturers racing to abandon taste for sheer burn, we can only hope the city of Irwindale and Huy Fong Foods can work out their differences before our bottle is empty.
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Old 11-27-2013, 09:42 AM   #91
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They are stupid. It's like the number 2 condiment in the US. It will be available. If they had to make it on the moon, they would.
I will not debate the stupidity of some of my friends
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Old 11-27-2013, 09:45 AM   #92
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Old 11-27-2013, 09:49 AM   #93
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I am a Valetina fan, personally.
Not sure I've had that. Is it a dripper, or a squirter?
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Old 11-27-2013, 09:49 AM   #94
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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.
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Old 11-27-2013, 09:53 AM   #95
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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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Old 11-27-2013, 09:56 AM   #96
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Originally Posted by gblowfish View Post
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.
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Old 11-27-2013, 09:58 AM   #97
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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.
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Old 11-27-2013, 10:00 AM   #98
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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?
You're missing out. It's really good on schnauzer.
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Old 11-27-2013, 10:01 AM   #99
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If it tastes so good, why does it make such an awful smell to manufacture it?
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Old 11-27-2013, 10:01 AM   #100
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Old 11-27-2013, 10:02 AM   #101
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Not sure I've had that. Is it a dripper, or a squirter?
It's a dripper. It's good on scrambled eggs and goes great w/ sour cream aside maybe cheese enchiladas or something.

Nothing fancy, just a nice raw pepper taste, it's actually a rigid, dull sauce - but really works well when used with the right foods. I DID know a squirter once though, HOT brunette, about five yrs. older than me.
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Old 11-27-2013, 10:03 AM   #102
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If it tastes so good, why does it make such an awful smell to manufacture it?
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
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Old 11-27-2013, 10:17 AM   #103
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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
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Old 11-27-2013, 10:21 AM   #104
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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?
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.
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Old 11-27-2013, 10:26 AM   #105
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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.
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