• We’re currently investigating an issue related to the forum theme and styling that is impacting page layout and visual formatting. The problem has been identified, and we are actively working on a resolution. There is no impact to user data or functionality, this is strictly a front-end display issue. We’ll post an update once the fix has been deployed. Thanks for your patience while we get this sorted.

News There's a Sriracha shortage!!

Yeah, I went through a sriracha thing a decade or so back, but I don't even have a bottle on the shelf anymore. I do have an array of other sauces though.
 
nakedfrog said:
Yeah, I went through a sriracha thing a decade or so back, but I don't even have a bottle on the shelf anymore. I do have an array of other sauces though.
Click to expand...
We always have some on-hand since most sauces don't pair well with Asian, as we love us some ramen. Ironically my favorite hot sauce atm is this stuff. Incomparably wonderful on eggs and fried bread.
1654802845909.png
 
[DHT]Osiris said:
We always have some on-hand since most sauces don't pair well with Asian, as we love us some ramen. Ironically my favorite hot sauce atm is this stuff. Incomparably wonderful on eggs and fried bread.
View attachment 62841
Click to expand...
I've been using Cry Baby Craig's habanero garlic in my ramen for coming up on two years now 🙂
I did like sriracha on General Tso's chicken, but with the wide availability of teriyaki here, I find myself not really ordering that anymore.
 
Sriracha is made only for pho.

Tabasco is only for breakfast (eggs, home fries, and corned beef hash).
 
Tabasco is my "generic" choice hot sauce. I can use it on everything and be happy enough. Might not be exactly what I want for a specific application, but it's sufficient for anything.
 
I don't really consider Sriracha hot sauce as much as a ketchup type condiment.... definitely has spice, but the thickness always throws me off. I bought some a few times and put it on rice and stir fried stuff. I feel like my throat swells a little when I eat the amounts I feel I need to. Not sure if that makes sense, but it's not my favorite because of it.

I really like getting red chili oil and using a few drops of that instead of mixing a few different hot sauces to more depth. It's not about just heat with me either....I want to be able to taste my food. Otherwise I would only put hot sauce on bland stuff.
 
I reported all of you hatin' on tabasco and sriracha.

Yes, you can pick from thousands of hipster choices today. Eggs + tabasco & srirach are amazing.
 
I used to use Sriracha every day. Shark brand, no weird ingredients. I guess I still have a bottle or two on my shelves. Great on burritos. There's a lot to choose from, at least there used to be around here, but I stuck with Shark.
Zeze said:
I reported all of you hatin' on tabasco and sriracha.

Yes, you can pick from thousands of hipster choices today. Eggs + tabasco & srirach are amazing.
Click to expand...
I like Tobasco too, that's what I reach for if I don't go for my DIY tomato based hot sauce, which doesn't keep very well. I opened a bottle a couple days ago and have it in the fridge. After a couple weeks it starts tasting nasty, it's just home grown tomatoes cooked up with jalapenos.
 
nakedfrog said:
Of all the hot sauces I've ever tried, which is a pretty good list, Tabasco is the worst.
Click to expand...
That may be true, but what I appreciate most about Tobasco is the mini bottles they make. I was never in the military, but my cousin gave me an MRE to eat once at 2am after a night of drinking. The mini Tobasco bottle made the pouch of stringy chicken-ala-king actually edible.

Years later I saw a bowl of those mini bottles at a Hampton Inn in Ft Lauderdale when I was on a business trip. Naturally, I put some on the bland eggs they served and grabbed a few extra just to carry in my backpack.



My favorite domestic hot sauce is Texas Pete. I like Valentina the most for warm/tangy hot sauce and Tapatio when I want more heat. I'm not a fan of the REALLY hot stuff because why? I can stand the heat, but it's like, what's the point of ruining good food by overdoing the capsaicin.
 
Scarpozzi said:
That may be true, but what I appreciate most about Tobasco is the mini bottles they make. I was never in the military, but my cousin gave me an MRE to eat once at 2am after a night of drinking. The mini Tobasco bottle made the pouch of stringy chicken-ala-king actually edible.

Years later I saw a bowl of those mini bottles at a Hampton Inn in Ft Lauderdale when I was on a business trip. Naturally, I put some on the bland eggs they served and grabbed a few extra just to carry in my backpack.



My favorite domestic hot sauce is Texas Pete. I like Valentina the most for warm/tangy hot sauce and Tapatio when I want more heat. I'm not a fan of the REALLY hot stuff because why? I can stand the heat, but it's like, what's the point of ruining good food by overdoing the capsaicin.
Click to expand...
I used to use Texas Pete more often, now it only shows up when I'm making buffalo sauce for wings.
It's all a question of individual balance, I do have some hot sauces that have to be used very precisely or they drown out the flavor with heat even for me (but I didn't know that when I bought them, gotta experiment to find out what you like!). But some people would probably shrug at the heat level on those sauces, and still be able to taste the food fine.
 
nakedfrog said:
I used to use Texas Pete more often, now it only shows up when I'm making buffalo sauce for wings.
It's all a question of individual balance, I do have some hot sauces that have to be used very precisely or they drown out the flavor with heat even for me (but I didn't know that when I bought them, gotta experiment to find out what you like!). But some people would probably shrug at the heat level on those sauces, and still be able to taste the food fine.
Click to expand...
I do Frank's for wings if I'm going traditional. I prefer Texas Pete for things like Shrimp & Grits.

The mexican hot sauces I use are almost always for port/breakfast tacos (egg/chorizo).

When I was 3, my dad got a bag of jalepenos from this guy he worked with. We didn't typically eat hot peppers like that so he put them in the freezer. To this day, I can't remember jalepenos or even sorenos that were that hot, so I'm not sure what they were. I just remember him dicing one and putting it in a pot of chili...that's all it took. (mind you, the pepper was cooked and still brought the heat)

I used to get the hottest wings I could get, but we all know you pay the price for that kind of heat eventually. 😛
 
This place makes their own Sriracha style hot sauce https://www.yellowbirdfoods.com/

If you have an REI near you they sell the little bottles of many of the flavors there. I tried them and loved them, got a sampler pack of regular size next from yellowbird directly, and gave my BIL the organic sampler pack for Christmas, and he really likes them. Some good sauces in there.
 
You must log in or register to reply here.

TRENDING THREADS

Back
Top