Sriracha
 

You west coast guys are probably all over this, but culture comes late to the hinterlands. A bottle of this SRIRACHA stuff appeared in my fridge after Thanksgiving 2014. I don't know how it got there. It sat for over a year. I was out for pizza a few days ago and at at least two different tables other guests had brought their own bottles of Sriracha to the restaurant. It has become a cultural phenomenon right under my nose.
So I tried it a few weeks ago - and I get it. It's thicker than Tobasco, not quite as hot, and little sweet. This morning I had bangers and eggs with fried potatoes and SRIRACHA on the side. Yum.

http://forums.pelicanparts.com/uploa...1456485533.jpg

I always thought Sriracha was like rod hot, burn your mouth kinda heat. I might have to try it if you say it is somehwt sweet.

I've had a bottle of "rooster sauce" (as my buddy calls it) in my cabinet for years, but I rarely use it. I just prefer Louisiana Hot Sauce, Crystal, etc. Tobasco will work too, but not my favorite. It wasn't until I was an adult that I realized there was any other hot sauce in the world other than Texas Pete as that was the only thing on the tables around here....ain't nothing Texas about it though...it's made locally and is too mild for me...

It's all relative. It's sweeter than Tabasco, but Tabasco isn't very sweet.

Sriracha (2013) - IMDb is an interesting short documentary. It is free if you have Amazon Prime.

BTW, I do not believe that Sriracha should be refrigerated.

If you use some that's not, you're gonna die :D

I don't refrigerate hot sauces & ketchup, but do mustard...not sure how I fell into the habit...

Love the stuff, I put it on everything that needs more flavor.

I had a buddy that called it "hot cock" at least, when he was trying to be funny.

Yeah, it's the newest smash hit phenomenon. There's just about nothing that you can't find in a "sriracha" flavor. The little guy that started it must be rollin.

I thought it was interesting that a while back a Cali town or two tried to shut the guys factories down because they didn't like the smell.

I recall seeing a commercial the other day (might have been Papa Johns) touting their Sriracha pizza...crushed red peppers for me, and the thought of putting hot sauce on pizza had never occurred to me before.

Rooster sauce.

I put that **** on everything.

My absolute favorite go to.

I seriously use it at least once a day.

Try some Sriracha Kale

From the FAQ on the Huy Fong Foods site

east coast has been working that stuff for a while too. Just the middle that is missing out!

put a drop or two on some charbroiled oysters.

best use so far is a small amount on rare tuna loin lightly seared in sesame oil served on a tortilla chip.

I don't care what that site says...if you use unrefrigerated Sriracha, you will die!!!
Trust me on this one....;)

I need to pick up some for my homemade Bibimbap.

There are a few variations from the same company. I like the one that has a lot of garlic in it as well as the heat.

We make "Sushi" at home. Pretty much simple California rolls.

I use the Srirach to make spicy mayo.

Basically 1/1 ratio.

Pretty close to what you get at a restaurant.

A big squirt of it into a ranch dressing and suddenly you have an "exotic" dip or sandwich spread.

I love the stuff, especially on my golf courses hot dogs...YUM!...But the residents in the City of Irwindale are NOT so happy with it. Irwindale has declared the Sriracha factory a public nuisance and is trying to shut it down. When they cook the peppers, every living thing for a two mile radius feels like their eyes were sprayed with pepper spray.

Have loved it for years. Good stuff.