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Sriracha

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I'm embarrassed to admit this, but I just tried Sriracha for the first time this week. Since then, I think I've put it on everything I can find. I have never been a fan of tabasco as a sauce and think Frank's Red Hot is overrated. Most supermarket sauces are pretty lame or have such powerful chipotle or whatever flavor they are spiked with that they lose the luster. Sriracha seems to be a perfect hot sauce. I've had some sauce from other countries that were very tasty (and much hotter), but this one is right up there. I can't wait to cook with it. So far it's just been a condiment for sandwiches, chips, cheese...hell I even put it on a Somaoa girl scout cookie, haha!

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  1. The first step is admitting you have a problem.... :-)

    http://chowhound.chow.com/topics/4381...

    1 Reply
    1. re: raytamsgv

      And don't feel bad about not trying it. I've been using it for years and only recently discovered that the common brand you can get here isn't even made in Thailand. I now have two bottles of the "real thing" and plan to do a taste off soon.

    2. i squirt it on pretzels

      1. Just FYI, if you're using Huy Fong, it's certainly delicious (though I have used it to the point where I can barely stand it any longer), but it doesn't taste a whole heckuvalot like the real Thai brands. Some of those are trying to imitate its successful recipe these days, I've noticed.

        grayelf, you're going to be surprised. I bought a bunch of different bottles a couple of years ago with exactly the same plans. Except for the garlic variety, they had almost none of the dimension of Huy Fong's.

        1 Reply
        1. re: dmd_kc

          So far the only actually Thai (made in Bangkok and Samutprakarn respectively) Srirachas I've been able to find are Cock Brand Strong (red lid) and Bright brand. The Strong one has 55% chilis (followed by vinegar, sugar, salt and garlic). The Bright brand has 35% chili, followed by sugar, garlic, vinegar, water, salt, flavour enhancers (E621), preservative (E202), and stabilizer (E415). I'm kind of hoping I'll prefer the former as it appears to have no added chemicals but I haven't done enough taste testing yet.

          The one I'd been using all this time thinking it was made in Thailand (duh, maybe I should read labels more carefully) is indeed Huy Fong, made in Rosemead CA (!). Who knows, maybe I will like it the best, but a local food blogger who is Thai tipped me off to the difference and now I feel I must discover the difference for myself :-).

        2. Welcome to the fold.

          1. I actually find Huy Fong Sriracha to be one dimensional
            and much prefer the Shark Brand from Sriracha
            it comes in medium and strong varieties and can be found in many asian markets
            especially those catering towards Thais
            you can also get it at importfood.com which is an excellent online vendor

            8 Replies
            1. re: theparegorickid

              The Shark brand to my knowledge is just a little less smokey and doesn't overpower food. I'm wondering how much of this stuff people put on their food that it would do that. I do respect what you're saying. it's like BBQ or Cajun food in NY. Doesn't come close to the real thing, no matter whatr they cook it in!

              1. re: jhopp217

                are you saying a guy from a BBQ state, say carolina or georgia or texas, could not come to NYC and make good BBQ? Or that A NY chef could not follow a texans recipe exactly and get the same results?

                if this is what you are saying, could you please explain how that works?

                1. re: thew

                  Thew, no that's not what I'm saying, but when it's mass produced like NYC BBQ joints, it loses it's luster. I've actually not been to any of the famous BBQ states, so I was using that as an example, but I have been to New Orleans. The worst food I had down there was better than the best Cajun I've had in NY. Obviously, freshness and commitment to local flavors always produces something special. Just like pizza. New York City Pizza, even the bad stuff is usually better than most other places. And don't get me started on bagels. Fresh NY bagels are better than anywhere in the country. It's the water for the last two and it makes all the difference in the world. So maybe I am saying what I said, haha!

                  1. re: jhopp217

                    I think part of the reason BBQ in NYC is so lackluster is that building codes prevent chefs in the city from smoking the meat the way they do down South. Correct me if I'm wrong, but I highly doubt Manhattan "pit masters" are smoking pork butts for 36 hours like the places I grew up with in Alabama.

                    That said, I've had excellent 'Q in the North, specifically at a roadside shack in State College, PA (can't think of what it's called). I think it's just NYC that has the problem producing quality BBQ.

                    1. re: lmills05

                      You're probably right on the money on that one! I've heard Dinosaur BBQ in Syracuse is ten times better than the one in Harlem. I've been to that one and thought it was awful.

                      1. re: lmills05

                        Any luck remembering the name of the Q place? Driving through this weekend and need food options within an hour of I-80. State College fits the bill.

                        1. re: oppsie

                          Sure did - it's called Clem's (http://www.clemsfire.com/clemsmenus.html).

                          It's located here: http://maps.google.com/maps?f=q&s...

                          Enjoy!

                2. re: theparegorickid

                  Lately I'm detecting a chemical taste in Huy Fong sriracha. But I'll put Huy Fong Chili Garlic sauce on anything.