How Sriracha is made

[zinfamous]

Sriracha's the Pabst Blue Ribbon of hot sauces. It use to be ghetto but somehow both are now viewed as top tier products. I wonder what will be next, Spam probably. I could just see people eating Spam with Siracha on it while drinking a PBR. There's a reason it comes in big ass quart beer like sized bottles. Good hot sauces never come in bottles that big.

huh? no one--NO ONE views PBR as a top tier product. You are confusing its recent popularity with a validation of quality. It is popular precisely because it is shitty.

 

[zinfamous]

Your chili peppers and difficult to make are kind of off, I mean look at beer. It doesn't cost 4x as much to make Arrogant Bastard as it does Miller, but it sure as shit cost 4x as much. And it's probably no more difficult to make. Some people will pay more for what they perceive as higher quality products.

Not sure what you're saying here, but it definitely costs way more to make a batch of AB than it does Miller. Quality of hops, and amount of hops, particular malt grains used...and the fact that Stone actually uses grain malts--not that rice bullshit you find cut in with the American macrobrews.

The ingredients simply cost more, and added to the fact that they are made in much smaller batches.


As for the hout sauce, I don't think Siracha is all that great, not even a hot sauce I generally think about, but it does go great with certain dishes...mainly those at restaurants that would have them. I like it on Korean bowls, but prefer the "chilli pastes" that they also provide

 

[QueBert]

huh? no one--NO ONE views PBR as a top tier product. You are confusing its recent popularity with a validation of quality. It is popular precisely because it is shitty.

Obviously some people are viewing it as a top product, where I eat it costs $7.50 for a 24oz can, that's teetering on Stone prices. Are you telling me people think it's shitty but are spending more on it than a lot of beers which are superior? I work at a store that sells it, and can tell you from selling dozens of 24oz cans a day there are plenty of people absolutely don't think of it as a shitty beer.

 

[Muse]

Sriracha is one of those things that I think about often as I'm eating, but almost never remember to pick up from the grocery store. It's probably been 7-10 years since I've had any.

I make tons and tons of burritos, and sriracha is on every one. If I forget it I miss it.

 

[qtnguyen87]

srircha on fried chicken gizzards or liver.....yum!

 

[zinfamous]

Obviously some people are viewing it as a top product, where I eat it costs $7.50 for a 24oz can, that's teetering on Stone prices. Are you telling me people think it's shitty but are spending more on it than a lot of beers which are superior? I work at a store that sells it, and can tell you from selling dozens of 24oz cans a day there are plenty of people absolutely don't think of it as a shitty beer.

Hipsters made PBR popular only because they considered it shitty. That's it. If you are seeing price inflation, it's because the restaurant or store realizes that they can sell it at inflated prices to stupid hipsters. Or simply that supply is being stretched more because of stupid hipsters. Nothing more.

No one thinks of it as any other class than domestic macrobrew. There's an argument to be made that it is better than Bud or Miller or whatever, but no one thinks it is any better class of beer.

Also, beer prices have been increasing steadily over the years due to seasonal and long-term hops shortages. I'd like to see the price of a 24oz Stone at that very same place that is charging $7.50 for 24oz PBR.

Around here, PBR is about $3 for draft, which is the cheapest you can find for any beer.

 

[Gibsons]

So, it looks like they don't remove the stems from the peppers? Do they get removed at some point but we didn't get to see it, or are ground up stems in the sauce?

 

[SMOGZINN]

I don't know specifics, but I know low quality shit is usually available in big ass bottles and the good shit almost never is. Look at beer, you can get a 40oz of Bud Lite. You won't see a 40oz of a good beer.

That is not true. You can find lots of good beer in large amounts.

Your chili peppers and difficult to make are kind of off, I mean look at beer. It doesn't cost 4x as much to make Arrogant Bastard as it does Miller, but it sure as shit cost 4x as much. And it's probably no more difficult to make. Some people will pay more for what they perceive as higher quality products.

I would bet it costs more the 4x the amount to make Arrogant Bastard then it does to make Miller. There is a lot of time and attention spent making AB while Miller is produced in machines the size of buildings. That is why Stone is a craft brewery.

But it is funny you mentioned Arrogant Bastard since, besides the standard 12 oz bottles, you can also buy it in 22 oz and 3 liter bottles.

 

[NetWareHead]

Arrogant Bastard also does not have the economies of scale working for it that Miller or PBR does.

 

[yuchai]

The bottle size has more to do with the fact that people tend to go through it quickly. It's a fairly mild sauce and has a flavor profile that goes decently well with a wide range of food. This is also partly why it's so popular.

I really don't think it has anything to do with quality. You may not like it's flavor profile based on what they put in it, but I don't think there's any question that it's a well made sauce and they use quality ingredients.

 

[MiniDoom]

Obviously some people are viewing it as a top product, where I eat it costs $7.50 for a 24oz can, that's teetering on Stone prices. Are you telling me people think it's shitty but are spending more on it than a lot of beers which are superior? I work at a store that sells it, and can tell you from selling dozens of 24oz cans a day there are plenty of people absolutely don't think of it as a shitty beer.

what bar do you go to that a pbr costs 7.50$? they run 1$ at bars here and 6 tall can pack is about 6$ at 711.

 

[smackababy]

I think I am one of the few people that don't actually like Sriracha. It is bland. I've had it years, and have always preferred other sauces.

There are far tastier peppers (a habanero for example) that yield much better sauces. However, I generally keep some on hand, so I can spice up other things without ruining the flavor. Tzatziki with some Sriracha is pretty good.

 

[Ns1]

Also, beer prices have been increasing steadily over the years due to seasonal and long-term hops shortages. I'd like to see the price of a 24oz Stone at that very same place that is charging $7.50 for 24oz PBR.

At a pretty decent bar I go to...

PBR Tallboy 5
Dogfish Head 90 Min IPA 10
Stone IPA 7
Stone Pale Ale 7
Stone Vertical Epic ‘12 22oz 20
http://www.thepikeyla.com/menus/TP_Menu-DRINKS.pdf

clearly YMMV but this price distribution is fairly normal in LA. When I go to concerts at "hip" venues, PBR is like $6, imports are $9-12.

$1 PBR is pretty much unheard of except for the diviest of divey bars.

 

[Dr. Zaus]

Just picked up a scorpion pepper sauce... so much flavor it's insane.

 

[SMOGZINN]

I think I am one of the few people that don't actually like Sriracha. It is bland. I've had it years, and have always preferred other sauces.

There are far tastier peppers (a habanero for example) that yield much better sauces. However, I generally keep some on hand, so I can spice up other things without ruining the flavor. Tzatziki with some Sriracha is pretty good.

There are different sauces for different purposes. I have about 5 different hot sauces that I use for different things, I like Sriracha for its mild chili flavor, Louisiana Hot Sauce (it is similar to Franks, but I prefer it for use other than wings) for its completely different vinegary chili flavor, I have a scorpion pepper sauce that is about as hot as anything I’ve ever tasted and is amazing on eggs. I have also have a hot sauce that is popular in Texas which is literally made by just filling a jar with locally picked wild Pequin peppers and then filling it with white vinegar and is absolutely necessary for the proper enjoyment of black eyes or butter beans.

 

[vi edit]

Sheesh. I can get a 30 pack of PBR at Sams Club for around $16. That's my cheap "just got done with yardwork" beer.

 

[smackababy]

There are different sauces for different purposes. I have about 5 different hot sauces that I use for different things, I like Sriracha for its mild chili flavor, Louisiana Hot Sauce (it is similar to Franks, but I prefer it for use other than wings) for its completely different vinegary chili flavor, I have a scorpion pepper sauce that is about as hot as anything I’ve ever tasted and is amazing on eggs. I have also have a hot sauce that is popular in Texas which is literally made by just filling a jar with locally picked wild Pequin peppers and then filling it with white vinegar and is absolutely necessary for the proper enjoyment of black eyes or butter beans.

For wings, you're going to always want something with a more acidic flavor (hot and vinegar), but for almost anything else, I prefer stuff more flavorful.

Sriracha has always come across as bland and not particularly spicy. The sauce is really only good (IMO) for adding a little spice to other things without having any effect on taste. The opposite would have to be something horse radish based (like a wasabi). I can't stand that because of how overpower it is.

 

[Ns1]

Sheesh. I can get a 30 pack of PBR at Sams Club for around $16. That's my cheap "just got done with yardwork" beer.

bastard, they stopped selling PBR at my costco. I need to check back to see if they're in again.

 

[vi edit]

bastard, they stopped selling PBR at my costco. I need to check back to see if they're in again.

Yeah probably because the Bars buy up everything from the distributers since they can sell it for a 10x markup and there's nothing left for Costco.

 

[EliteRetard]

Franks is tomato sauce masqarading as a hot sauce

Well there are different versions, the stock basic one is like half as hot. The "hot" version, while not as hot as sriracha, can be fairly listed as a mild sauce. Anything below that would indeed be tomato sauce.

I just looked and officially original Tabasco sauce is hotter than sriracha...so it's definitely not the end all of sauces. Tabasco has quite a few flavors much hotter, and they even have a chipotle version.

 

[EliteRetard]

Nope. Have you? I been to Hong Kong couple of times and always eat dim sum and gyoza (same thing) and it's dirt cheap. I live in the UK and all the ingredients are shit. It's just not the same.

It's actually pretty easy to do.
A basic recipe starts with the wrappers and can be made as simply as flour water and a touch of salt. Then blend cabbage, meat, and whatever else you want to be in there. American vegetables are usually inferior, so you may need to shop for organic or find an Asian market for the best flavors. As I said, I've made some with sriracha inside, they were good...but I don't think I've met a variety I didn't like 😀

I'll usually end up making a couple pounds worth and cook them all at once. I'm a bastard because I deep fry them instead of the traditional method (which is to pan fry the bottom first then boil to finish), but that way they are excellent as leftovers cold or reheated.

 

[EliteRetard]

Yes, I have made dumplings. But now I am too lazy. I can buy 2lbs of decent frozen dumpling for like 5 bux. They are hand made too, just not my hands.

I wish!
If you can even find them here they are like $5/lb and not that great.

 

[EliteRetard]

My guess is Hot sauce is a condiment not a main fucking ingredient.

Well that's just it, sriracha is moderate enough to be used as a main ingredient. If you like the flavor of it, the spice doesn't hurt your recipe at all.

If the goal is to destroy every fucking taste bud you have then yeah sriracha is fail.

 

[smackababy]

Well there are different versions, the stock basic one is like half as hot. The "hot" version, while not as hot as sriracha, can be fairly listed as a mild sauce. Anything below that would indeed be tomato sauce.

I just looked and officially original Tabasco sauce is hotter than sriracha...so it's definitely not the end all of sauces. Tabasco has quite a few flavors much hotter, and they even have a chipotle version.

Frank's is rated at less than an ancho pepper. It red food coloring and vinegar.

I don't think Tobasco is hotter than Sriracha, but I couldn't find proof. What is the scoville rating of it?

Also, whoever eats Blair's 16 million reserve is just stupid. I've had ghost peppers and I would never eat that crap.

 

[lxskllr]

I don't think Tobasco is hotter than Sriracha, but I couldn't find proof. What is the scoville rating of it?

Tabasco is way hotter than Sriracha. You could probably find the numbers on Wikipedia. I know they have a few listed somewhere.

Edit:
Tabasco is a bit hotter, but not way hotter according to this. The difference seems greater to me.

https://en.wikipedia.org/wiki/List_of_hot_sauces