Do you like Sriracha (asian spicy sauce)?

[MongGrel]

The wife uses it occasionally, I have others I prefer.

 

[MrSquished]

sriracha is very hyped, but it's still delicious. it's not good with every cuisine but it's good with a lot.

tabasco? that shits for amateurs.

 

[Red Squirrel]

I keep hearing about it and finally bought some the other day, I kinda use it like ketchup, if I feel in the mood to spice things up a bit more. I find it's pretty good.

Downside is as much as I enjoy hot/spicy stuff, it seems my teeth can't handle it well anymore. It starts to hurt after a while, so I really have to go easy on the stuff.

Wendy's has a srirachia dipping sauce that's really good, I would love to find that sauce in bottle format, but think it's proprietary to Wendy's. I'd have to ask them if they actually sell it.

 

[BoomerD]

sriracha is very hyped, but it's still delicious. it's not good with every cuisine but it's good with a lot.

tabasco? that shits for amateurs.

I like Tabasco for some things...it's great on eggs in the morning. IMO, MUCH better than sriracha for that.

 

[rh71]

No I'd rather have Frank's Red Hot. "I put that sh*t on everything." Actually only chicken wings and fried rice sometimes.

Sriracha I find to be a little too spicy for my taste (I want to taste the food too), plus too thick and pasty.

 

[ponyo]

sriracha is very hyped, but it's still delicious. it's not good with every cuisine but it's good with a lot.

tabasco? that shits for amateurs.

I'll take Tabasco over Sriracha for everything except pho. The only thing bad about Tabasco is the high price. It's way too expensive for what you get which is why I never buy it.

 

[MongGrel]

My step sister used to work in management of the greenhouses at Red Gold, have not asked her to send me a bottle of the Jalepeno Ketchup in awhile. They do not carry it locally and I thik she gets a big discount on the stuff still.

Personally I'd rather use that anywhere I'd use Sriracha, Red Gold makes a lot of store brands on the East Coast.

 

[MrSquished]

I'll take Tabasco over Sriracha for everything except pho. The only thing bad about Tabasco is the high price. It's way too expensive for what you get which is why I never buy it.

Tabasco is overrated. I'd much prefer cholula over tabasco. For anything sriracha is not good for, cholula will take care of it. Minus a few cases where harissa takes over.

 

[John Connor]

What's with these corporate trends? Now it's Sriracha. Before it was some other spicy shit that all the fast food places advertised.

 

[zinfamous]

I find it in plenty of online recipes to make asian food, but it doesn't exist here. I guess I'm gonna substitute with hot pepper and fresh garlic...

if it's in any recipe to make asian food, then you need to start finding new recipes, haha.

 

[zinfamous]

Tabasco is OK, but that's amateur city, folks. If you want a cayenne sauce, then you need Texas Pete, my friends.

After that...any thing that El Yucateco makes. Those are some fine, fine habanero sauces. Also, Marie Sharps--especially the orange and grapefruit sauces. Those things are fantastic for any breakfast food.

 

[Platypus]

I like the hot cock sauce but it's not very spicy sadly. It's really good in pho though.

ps fuck tabasco, vinegar with red food coloring isn't hot sauce.

 

[Murloc]

if it's in any recipe to make asian food, then you need to start finding new recipes, haha.

I specifically look for "fake" asian food recipes because the real asian food recipes start including a bunch of stuff like rice wine vinegar, sesame oil, oyster sauce and weird korean stuff, which only makes the situation worse lol

 

[MongGrel]

Tabasco is OK, but that's amateur city, folks. If you want a cayenne sauce, then you need Texas Pete, my friends.

After that...any thing that El Yucateco makes. Those are some fine, fine habanero sauces. Also, Marie Sharps--especially the orange and grapefruit sauces. Those things are fantastic for any breakfast food.

I always have a bottle of Texas Pete in the house, it's getting low.

El Yucateco is very good I'll agree, unless you want a specialty sauce just to burn your eyebrows off.

There are many dragon pepper sauces around if you want to go that route, but most of them are pure overkill unless they are diluted right.

 

[DigDog]

Vietnamese/American ketchup?

ketchup that is not ketchup, but it's ketchup? AND it tastes BETTER than Heinz ketchup?

 

[DigDog]

i have a few favourite chili sauces, which one i use depends on what the base flavour is.

for chinese dumplings / wanton / potstickers i used Fu Chi

they make quite a few different ones, mostly black beans + chili, which is kinda meh.

for dishes like crispy beef i use instead any variation of this:

the chili flakes are crispy while the FU CHI has them soft, but this sauce (no idea what the name is, but that photo of the ugly guy in the front is always there) adds some weird spice i haven't figured out yet, so the sauce is very flavourful.

for rotisserie chicken i always use Encona (classic)

and never one of the new ones like Mango, because those suck ass. but if you got roast chicken, this one just owns.

the only time i use tabasco, is when im making pink sauce for prawns. otherwise, it's just feeble and useless.

also, im not above making my own chili sauce, with scotch bonnets (Habanero family) and/or .. whatever the Jalapeno family is called locally.

for cooking asian food, or for long-cooking tomato dishes, i like to add the chinese dried chilies, these:

and for italian dishes, we use exclusively dried birds eye

also lately i've been getting very much into spanish-southamerican chili. Ancho / chipotle, i love the smoky flavour but can never tell how much spicy im putting into the dish, and it generally winds up being not enough.

 

[lxskllr]

ps fuck tabasco, vinegar with red food coloring isn't hot sauce.

You're thinking of Franks. Tabasco is peppers, vinegar and salt. Nothing else. It's the benchmark for Louisiana style hot sauce, and the hottest of the commonly available sauces.

 

[sdifox]

i have a few favourite chili sauces, which one i use depends on what the base flavour is.

for chinese dumplings / wanton / potstickers i used Fu Chi

they make quite a few different ones, mostly black beans + chili, which is kinda meh.

for dishes like crispy beef i use instead any variation of this:

the chili flakes are crispy while the FU CHI has them soft, but this sauce (no idea what the name is, but that photo of the ugly guy in the front is always there) adds some weird spice i haven't figured out yet, so the sauce is very flavourful.

for rotisserie chicken i always use Encona (classic)

and never one of the new ones like Mango, because those suck ass. but if you got roast chicken, this one just owns.

the only time i use tabasco, is when im making pink sauce for prawns. otherwise, it's just feeble and useless.

also, im not above making my own chili sauce, with scotch bonnets (Habanero family) and/or .. whatever the Jalapeno family is called locally.

for cooking asian food, or for long-cooking tomato dishes, i like to add the chinese dried chilies, these:

and for italian dishes, we use exclusively dried birds eye

also lately i've been getting very much into spanish-southamerican chili. Ancho / chipotle, i love the smoky flavour but can never tell how much spicy im putting into the dish, and it generally winds up being not enough.

That is a she in the picture :awe:

 

[ponyo]

Tabasco is OK, but that's amateur city, folks. If you want a cayenne sauce, then you need Texas Pete, my friends.

After that...any thing that El Yucateco makes. Those are some fine, fine habanero sauces. Also, Marie Sharps--especially the orange and grapefruit sauces. Those things are fantastic for any breakfast food.

I buy Texas Pete because I can't afford Tabasco. To me, it's all the same water down vinegar sauce I have to sprinkle on by the tablespoon. Crystal and Louisiana is the same to me as well. The reason not to buy Tabasco is because of the inflated price, not because of taste.

 

[Ichinisan]

It goes well with almost everything. I'm a fan.

 

[MongGrel]

I buy Texas Pete because I can't afford Tabasco. To me, it's all the same water down vinegar sauce I have to sprinkle on by the tablespoon. Crystal and Louisiana is the same to me as well. The reason not to buy Tabasco is because of the inflated price, not because of taste.

Still have one of those Anniversary Tabsco's I've not even popped the top on.

I like having dried peppers peppers around myself, use them for rubs etc after grinding them up, with other things.

The wall of stuff.

 

[DigDog]

no offense (what you like is what you like) but i think cholula and picapeppa sauce are both garbage.

i actually liked sriracha, but i found that the satisfaction you get on day 1 is very different than the one you get on day 10. the surprise (which is due, i suspect, mostly from the raw garlic juice bite) wears off quite fast and you wind up choking whatever food you eat with the sauce.

 

[MongGrel]

no offense (what you like is what you like) but i think cholula and picapeppa sauce are both garbage.

i actually liked sriracha, but i found that the satisfaction you get on day 1 is very different than the one you get on day 10. the surprise (which is due, i suspect, mostly from the raw garlic juice bite) wears off quite fast and you wind up choking whatever food you eat with the sauce.

Apparently we have different tastes, those are two of my favorites.

The wife is the Sriracha consumer, so yeah we can agree to disagree 🙂

 

[lxskllr]

I like Cholula ok. Not my favorite, but it's good. I've held Pickapppa a few times, and always put it back. Something about the ingredients makes me think I won't like it, but I can't remember what it is.

 

[thebestMAX]

Been using it for years after I first found it on a trip to California. Had to buy it by mail order for a long time but it seems now like every store carries it. Wally world was the first to have it locally.