Sriracha

[tabs]

Originally Posted by wdfifteen

I thought it was red hot too, that's why it sat in my fridge for over a year before I tried it. It's not as hot as Tobasco, a bit thicker, and a little sweeter. But maybe that's because my bottle of it is over a year old.

Capital P small u small s small s small y. Whats that spell.

[rusnak]

Originally Posted by Danimal16

I would be interested in that recipe.

OK, found the recipe for Teriyaki marinade.

This has been handed down mostly verbally, and I'm sure has been modified. But it's origins were the Japanese immigrants who came over in early 1900s. They formed a small group of friends who would help each other, like many ethnic groups and farm community groups of the era. This particular recipe has it's roots in the small town of Nakayama, not far from Hiroshima, and was brought to America by the first immigrants.

This group would gather every year before the start of the planting season and would have a picnic. At this picnic they would cook BBQ steaks and hot dogs. The group has been in existence continuously for almost 100 years (est. 1919) and survived WWII and the passage of many generations.

Teriyaki Marinade (for 75 8oz steaks)

Use 1/2 Recipe for smaller group

2 gal Shoyu (Japanese soy sauce)
15 lbs sugar
2 bottles ketchup (small)
2 bottles Karo syrup (small)
1 bottle wine (1.5 liter)
1 garlic
2-3 bunches green onions
1 shoga (ginger)
1 bottle sesame oil.

This marinade would be used to soak the steaks overnight, and would be basted on the steaks, chicken, and hot dogs.

Most people then throw out the marinade. However, after the steaks sit in the sauce overnight, obtaining beef flavor and fat, it makes an even better marinade for future use. Cook the marinade to kill off bacteria, pour in glass jars, and freeze. This will make the absolutely best Teriyaki steaks that you've ever had.

[Joe Bob]

Got this today....mmmmmm, good

[vash]

Yum!!

For the record. Trader joes' version kicks butt.


Sent via Jedi mind trick.

[johnco]