SRIRACHA

Nachos

Roast some garlic cloves, put in food processor with goat cheese and sriracha, use resulting paste as a dip or spread.

between two food processors?

i think i am going to make a spinach salad w/ tomato and goat cheese w/ sriracha on top

libcrypt (5:17:17 PM): You know what is really good?
libcrypt (5:17:27 PM): Black beans + shriracha + peanut butter + salsa.
roxymuzak (5:19:52 PM): DAMN LIB

just so yall know im not the only gross one

http://www.elishasessions.com/pumpkin/content/main-dishes/spicy-peanut-butter-noodles

sriracha + pb + noodles basically

<3 <3 <3 <3 <3

oh i have made beans + peanut butter + spicy tomato sauce a few times. it's jamaican or something! should use sriracha in it so i can be gross too

ha slocki

http://api.ning.com/files/xUOlxsBnyMwY4Bl10AIRwLz9jREuQHQshk6OdGidd3Q_/SrirachaLeg.JPG

It's like, tattoo-a-doodle-doo (instead of cock-a-doodle-doo)! Heh..

cock-a-do-tattoo

Sriracha vs. Chinese Chili Paste vs. Sambal vs. Harissa, etc...

The Story of Sriracha

God bless California

my favorite food: sriracha + "hint of lime" tostitos

^^^ god among men

hoos complained that the sriracha at my house was "runny"

Did he not shake it first? Like ketchup, it settles.

to: tza
omg tz she loves sriracha i think i have to rent a horse to ride to texas and propose right now

from: tza
hoos lots of ppl love sriracha calm down

to: tza
too late already got the horse

kids these days

tbh am accustomed to my srirach having a pasty consistency am i doing it wrong or what??

man how old your bottle?

...pasty?

yeah it is supposed to be watery hoos did u buy it at family dollar or something

or have you had the same bottle sitting around in the fridge with the top off for, like, three years?

I mean I wouldn't use the word "watery" to describe it, but it ain't no paste, that's for sure.

tbh i have had like the same bottle for 5 years because i only use it every couple months. that's kind of gross i should get a new one.

its a sauce

i mean i have never intentionally shaken the bottle that could be a factor here

it's a paste-spread it between two resulting srirachas

man if shaking resulted in two srirachas i would go nuts

try it and see!

i mean i have never intentionally shaken the bottle that could be a factor here

uh yeah

haha

holy shit i put that shit on asparagus like the chef in the article does. I AM CULINARY GENIUS!@

also i've been putting it on my sweet potatoes

sriracha protips:
1. Shake before using.
2. Refrigeration not necessary, but may extend life (see #3 for more details).
3. The printed date doesn't mean much, but really old sriracha can be judged by its color. Brighter reds mean it's probably fresh, darker reds mean it's been sitting out too long and might taste dodgier. No health risk, as far as I've determined.

Put it on pizza for the first time last week, would cock it again.

shake always. but that always runs the risk of clogging the top.

Taking it out of the fridge and opening the dispenser tip = fun miniature lava flow as it warms and pressure builds up.

fridge?

yes

yes, fridge

Just because something won't go bad and kill you if it's left out doesn't mean it won't stay fresher and better tasting if it's fridged up. See also: any other vinegar based condiment.

you're holding onto that bottle for too long, bro

man up with the sauce

sriraching right now

I know I've mentioned this on another thread, but sriracha + cider vinegar makes southern-style pepper sauce (like for greens or blackeyed peas) obsolete.

yeah the sriracha/vinegar combo is an automatic pwn

i just did

ramen
beaten egg
chopped spinach
sriracha
rice vinegar

A+