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Rooster Sauce

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With the latest judge ruling, it will be flying off the shelves.

Time to stock up!

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  1. what are you talking about?

    14 Replies
    1. re: shaebones

      Rooster sauce=Sriracha. A judge in California ruled that the plant produces noxious fumes and therefore Sriracha must halt production.

      1. re: newhound

        Such a shame. It is a new, very large and expensive plant owned by a very successful immigrant family. I hope they find a work-around with air filtration.

        1. re: newhound

          Production was not halted, only the part of the process which releases noxious fumes.

          1. re: GH1618

            "only the part of the process which releases noxious fumes"

            Opening the bottle?

            I mean isn't sriracha to hot sauce what the Monkeys were to rock music? Steven King to literature? Arby's to . . . to . . . to . . . well, um . . . anything they serve?

            1. re: MGZ

              Processing the fresh chile peppers is the part of the process that has caused the problem.

              I won't argue with your characterization of sriracha. I don't have any interest in it myself, although I do use a few chile pepper products.

              1. re: GH1618

                Correct about the processing of the peppers. They're done for the season and hopefully will be able to come up with an acceptable solution before next year.

                1. re: c oliver

                  "hopefully"?????

                  1. re: MGZ

                    Yeah. I hope the company can come up with some kind of solution that will ameliorate the problem. Don't you?

                    1. re: c oliver

                      I just wish they'd make a real hot sauce and stop wastin' all them chiles on those "foodie", Yelp posting, posers in Brooklyn, San Mateo, Southern Ohio, etc..

                      1. re: MGZ

                        Ya know what's kinda amusing to me is that here on the Left Coast it's been around FOREVER. To see it become so 'in' is just plain silly. I certainly have it in my pantry...along with many, many others that I generally prefer. So yeah.

                        1. re: c oliver

                          It's been around forever on the right coast too.

                          I have maybe 20 bottles of hot sauce around including some I made myself but TheRooster has been a go-to for 25 years.

                          1. re: c oliver

                            Hahaha. Totally agree with you and MGZ's post above. These fads are so funny. It's the same thing with the bacon fad. I love Scriracha. It has it's place but it doesn't belong on everything and I don't like it just because someone else said it was good.

                            1. re: virtualguthrie

                              Waitin' for bacon-flavored Sriracha :-)

            2. re: newhound

              Who bought the judge?? How much did he get??

          2. You might want to join this thread that already exists

            http://chowhound.chow.com/topics/9262...

            4 Replies
            1. re: fldhkybnva

              In my defense, I started this thread before the other thread already existed! It was moved by the moderators to here. Thanks for the link though.

              1. re: Bellachefa

                Sorry I didn't realize, I apologize, just thought I'd point out the other link

                1. re: fldhkybnva

                  I was just being silly and flip! Appreciate the link.

                2. re: Bellachefa

                  You did, and I did not notice it before I started mine.

              2. Hey I love the stuff and their other products which I often use together.

                Not really getting the anti rooster sauce posts of late. Really, what's the point? It's like trashing Hellmans or Heinz or Worcsetorshire or Grey Pu Pon, Tabasco or a favourite mass marketed fish sauce or soy sauce or trashing a well executed mass produced affordable evoo as if it were a finishing oil.

                It is what it is - a fantastic multi purpose condiment or rather group of condiments from the company.

                There will always be artisanal versions of our favourite food products. And the basics are the basics. So lose the rooster sauce hate. It is what it is, and never pretended to be anything more.

                3 Replies
                1. re: Bellachefa

                  There's no hate on my part. I've just not understood this rather recent phenom of acting like it's the best thing ever. It's something I've used for about 40 years. Same ole same ole.

                  1. re: c oliver

                    I'm not aware of any recent phenom? The stuff has been increasingy mainstream popular since Mr David Tran made his version in the 80's to serve his community when he couldn't find anything local that compared to his homeland.

                    This was not meant to be a thread of whether or not you are impressed with the condiment.

                    1. re: Bellachefa

                      okey dokey

                2. I ate so much sriracha a few years ago that I got tired of it and moved on to sambal oelek . . . So I thought that I didn't need to worry about the sriracha plant shutting down. Just tonight, I was looking at the bottle and it's also made by Huy Fong Foods. I'm so bummed.

                  6 Replies
                  1. re: MrsPatmore

                    The now-familiar Rooster on the sriracha bottle has exploded in popularity and awareness in the last 5-6 years, which is why this new plant was built.

                    1. re: Veggo

                      I ate my fair share, I can promise you that, Veggo!!! Just like kale, I loved it before it became famous.

                      1. re: MrsPatmore

                        And I only discovered kale because it became famous :)

                        1. re: c oliver

                          Ah, but the important thing is that you discovered it, c oliver!! (BTW Kale must have one heck of a good PR dept. to go from virtual obscurity in the mass markets to #1 hot ingredient in just a couple of years)

                          1. re: MrsPatmore

                            I get nervous when it's not in the fridge :)

                        2. re: MrsPatmore

                          I remain infamous and unlovable, so I work around that...