Sriracha

[OneSickPsycho]

Buy it and put that shit on everything.

http://www.ourtravelexperiment.com/wp-content/uploads/2011/03/sriracha_550.jpeghttp://www.lafujimama.com/wp-content/uploads/2010/02/Huy-Fong-Sriracha.jpg

http://www.esquire.com/cm/esquire/images/BR/tasty-firestorm-sriracha-blog.jpg

http://foodbeast.com/content/wp-content/uploads/2010/11/things-sriracha-good-on.jpg

http://1.bp.blogspot.com/_fynlBHqZBOs/TO1-cDWlaTI/AAAAAAAAFxc/upDplpA_XrU/s1600/betrayal-of-Sriracha-at-the-last-supper.gif

http://www.thesrirachacookbook.com/images/sriracha-apron.JPG

[Homeslice]

hmmmm......I am a cholula man myself......shit goes awesome with eggs

[Trip]

I rather tiger sauce

[OneSickPsycho]

hmmmm......I am a cholula man myself......shit goes awesome with eggs

TOTALLY different type of sauce... all of those normal hot sauces pretty much taste the same... tabasco... they all fucking suck compared to sriracha. Seriously.

If you've ever eaten sushi... it's the red hot sauce on it... it's also mixed with mayo to produce spicy mayo...

It's the best shit ever... I eat it on most of my prepared meals.



One of my favorite recipes:
1 box wheat spaghetti
4 diced jalapenos
1/4 cup of your favorite spaghetti sauce
1/4 cup sriracha
2 tbsp red pepper flakes
1 tsp minced garlic

[Homeslice]

AFAIK, cholulu has more ingrediants than tabasco, and tastes more complex....

As for sushi, I prefer no sauce on my sushi because I already dip it in wasabi mixed with soy sauce

[OneSickPsycho]

AFAIK, cholulu has more ingrediants than tabasco, and tastes more complex....

As for sushi, I prefer no sauce on my sushi because I already dip it in wasabi mixed with soy sauce

Yeah, they all have other shit in them, but it's all basically the same... sriracha is totally different. Generally sriracha is the 'spicy' part of any spicy roll... it's used to decorate the plate a lot too...

Either way, you owe it to yourself to try it. It's fucking delicious.

[Trip]

Tiger Sauce is different than the standard hot sauce, it's more like your stuff. It's not real hot at all, a very mild hot sauce. It's more about flavor. It's good shit.

http://www.nolacajun.com/assets/images/try-me-tiger-sauce.jpg

[OneSickPsycho]

I'll have to try it... Sriracha is pretty hot... it's not at the point where the hot overpowers the flavor though...

[Trip]

Yeah, Sriracha is definitely a lot hotter, they have that in the Chinese restaurants around here. I unfortunately have to stay away from most hot sauces cause they tear up my old man stomach, tiger sauce doesn't give me any issues, so that's a big plus for it for me.

[OneSickPsycho]

I think I'd die without spicy food... I buy a dozen or so jalapenos every trip to the grocery...

[Trip]

I think I'd die without spicy food... I buy a dozen or so jalapenos every trip to the grocery...

You learn to deal and not eat shit food. Hot sauce is great for masking shit food.

[VatorMan]

Smoky hot.

http://www.thehotzoneonline.com/wp-content/uploads/2007/12/swampscum.jpg


Good stuff.

[Rangerscott]

Ive never enjoyed spicy hot that it takes away the taste of food and youre just tasting your burnt tongue. Ive just never understood it.

I have been putting schlotzkys sauce on a lot of thing s lately.

[Trip]

Ive never enjoyed spicy hot that it takes away the taste of food and youre just tasting your burnt tongue. Ive just never understood it.

I have been putting schlotzkys sauce on a lot of thing s lately.

Yeah, I don't either. People assume being Cajun means spicy food is a must, it doesn't. We season/not spice our food to taste better, not try to burn our tongues or erupt lava out of our assholes..

[VatorMan]

Yeah, I don't either. People assume being Cajun means spicy food is a must, it doesn't. We season/not spice our food to taste better, not try to burn our tongues or erupt lava out of our assholes..

That's why I threw Swamp Scum up there. It's a great smoky hot sauce without the flames.

[Inferno]

hmmmm......I am a cholula man myself......shit goes awesome with eggs

Sriracha is the asian version of cholula/tapatillo, goes good with everything

I make ramen noodles with teriyaki sauce and top it off with sriracha, good shit

[Tsunami]

Tiger Sauce is different than the standard hot sauce, it's more like your stuff. It's not real hot at all, a very mild hot sauce. It's more about flavor. It's good shit.

http://www.nolacajun.com/assets/images/try-me-tiger-sauce.jpg

Where do you get Tiger sauce? My siriracha cock sauce has been sitting in my cupboard for a couple of years now if not more. I have old lady stomach now too and I can't take the hot stuff anymore :(

[Rangerscott]

Where do you get Tiger sauce? My siriracha cock sauce has been sitting in my cupboard for a couple of years now if not more. I have old lady stomach now too and I can't take the hot stuff anymore :(



http://www.amazon.com/s/ref=nb_sb_noss_1?url=search-alias%3Daps&field-keywords=tiger+sauce&x=0&y=0

[Trip]

Pretty much any grocery store i have been to has it.

[Rangerscott]

For a mild yet zing taste I'd recommend this. I'm sure it'll be put on the "pussy" list for most of ya'll but it'll leave some bite on your lips for awhile. Just dumped it all over a totino's pizza.

http://i284.photobucket.com/albums/ll23/rangerscott/SchlotzskyssauceLarge.jpg

[Adeptus_Minor]

I too enjoy Cholula for eggs, but sriracha can go on sooooo many things and I've never considered it "too hot".

[HokieDNA01]

My sister has been having a love affair with Sriracha for years. Now I'm hooked.

[Homeslice]

Sriracha is the asian version of cholula/tapatillo, goes good with everything

I make ramen noodles with teriyaki sauce and top it off with sriracha, good shit

Got these at 99 Ranch Market today, but unfortunately they sucked. :td: Not the same company I hope.

[Tsunami]

I didn't know 99 ranch was a chain store! We have one here in Vegas

[Homeslice]

I didn't know 99 ranch was a chain store! We have one here in Vegas

They're all over CA, actually

Tons of good stuff in there. Got my Zojirushi there. :rockwoot:

[tkevcu]

Got these at 99 Ranch Market today, but unfortunately they sucked. :td: Not the same company I hope.

The sriracha pictured at the top is made by Huy Fong Foods, Inc and it's fantastic.

Sriracha is a generic term for a type of Thai hot sauce. I learned a while back that they are not created equal. Huy Fong makes the best that I have ever had.

I use it to dip my Chicken nuggets in now.

[HokieDNA01]

Bought a boring can of chicken and corn chowder the other night....add sriracha and BAM....a gourmet meal

[azoomm]

It takes a bit of time and planning. But, it's seriously delicious...

http://www.seriouseats.com/recipes/2012/02/sriracha-recipe-from-scratch.html

Ingredientsyield: Makes 1 1/2 cups, active time 15 minutes, total time 5-7 Days
1 1/2 lbs red jalalpeños, stems snipped off, leaving green tops intact
6 cloves garlic, peeled
4 tablespoons light brown sugar
1 tablespoon Kosher salt
1/2 cup distilled white vinegar

Procedures
1
Place jalalpeños, garlic, sugar, and salt in bowl of a food processor fitting with steel blade. Pulse until chilies are very finely chopped, stopping to scrap sides of bowl as necessary. Transfer mixture to a clean jar, cover, and let sit at room temperature.

2
Check jar each day for fermentation, when little bubbles start forming at bottom of jar, about 3-5 days. Stir contents each day, continuing to let ferment until chilies are no longer rising in volume, an additional 2-3 days.

3
Transfer chilies to jar of a blender, add in white vinegar, and puree until completely smooth, 1-3 minutes. Transfer to a mesh strainer set atop of a medium saucepan. Strain mixture into saucepan, using a rubber spatula to push trough as much pulp as possible, only seeded and larger pieces of chilies should remain in strainer.

4
Bring mixture to a boil, reduce heat, and simmer until sauce thickens and clings to a spoon, 5 or 10 minutes. Transfer to an airtight container and store in refrigerator for up to 6 months.

[Switch]

It takes a bit of time and planning. But, it's seriously delicious...

http://www.seriouseats.com/recipes/2012/02/sriracha-recipe-from-scratch.html

Ingredientsyield: Makes 1 1/2 cups, active time 15 minutes, total time 5-7 Days
1 1/2 lbs red jalalpeños, stems snipped off, leaving green tops intact
6 cloves garlic, peeled
4 tablespoons light brown sugar
1 tablespoon Kosher salt
1/2 cup distilled white vinegar

Procedures
1
Place jalalpeños, garlic, sugar, and salt in bowl of a food processor fitting with steel blade. Pulse until chilies are very finely chopped, stopping to scrap sides of bowl as necessary. Transfer mixture to a clean jar, cover, and let sit at room temperature.

2
Check jar each day for fermentation, when little bubbles start forming at bottom of jar, about 3-5 days. Stir contents each day, continuing to let ferment until chilies are no longer rising in volume, an additional 2-3 days.

3
Transfer chilies to jar of a blender, add in white vinegar, and puree until completely smooth, 1-3 minutes. Transfer to a mesh strainer set atop of a medium saucepan. Strain mixture into saucepan, using a rubber spatula to push trough as much pulp as possible, only seeded and larger pieces of chilies should remain in strainer.

4
Bring mixture to a boil, reduce heat, and simmer until sauce thickens and clings to a spoon, 5 or 10 minutes. Transfer to an airtight container and store in refrigerator for up to 6 months.

How does it ferment without yeast?

[Adeptus_Minor]

How does it ferment without yeast?

Well, unless you're scrubbing the peppers thoroughly before you blend them, they're going to have feral yeast on their skin just like grapes do.

[Switch]

Well, unless you're scrubbing the peppers thoroughly before you blend them, they're going to have feral yeast on their skin just like grapes do.

Hm, if you think wine is made with "feral yeast" then you should do more research.

[tallywacker]

I use this on everything

http://content.costco.com/Images/Content/Product/876945b.jpg


OSP you need to try the chili paste from the same people who make Sriracha, great on sandwiches

https://secure.gotethnicfoods.com/GotEthnicFoods/pictures/Regular/CHCS211.jpg


http://www.giantunion.com/image/product/1500678_72dpi_Sauce_HuyFong_ChiliGarlicSauce_4x8lb 5_136oz.jpg

[Adeptus_Minor]

Hm, if you think wine is made with "feral yeast" then you should do more research.

Did I *say* wine was made with feral yeast? :skep:
I just know that grapes (and other fruit) will ferment without adding yeast. We add specific yeast to make it more efficient, and to control the flavor.