The Story of Sriracha
― Bathtime at the Apollo (G00blar), Wednesday, 20 May 2009 08:16 (fourteen years ago) link
God bless California
― death from abroad (lukas), Wednesday, 20 May 2009 12:10 (fourteen years ago) link
my favorite food: sriracha + "hint of lime" tostitos
^^^ god among men
― BIG HOOS aka the steendriver, Wednesday, 20 May 2009 13:08 (fourteen years ago) link
hoos complained that the sriracha at my house was "runny"
― the starring role in tostitos way (roxymuzak), Monday, 25 May 2009 11:15 (fourteen years ago) link
Did he not shake it first? Like ketchup, it settles.
― mh, Monday, 25 May 2009 17:22 (fourteen years ago) link
to: tzaomg tz she loves sriracha i think i have to rent a horse to ride to texas and propose right now
from: tzahoos lots of ppl love sriracha calm down
to: tzatoo late already got the horse
― BIG HOOS aka the steendriver, Monday, 25 May 2009 20:45 (fourteen years ago) link
kids these days
― resistance is feudal (WmC), Monday, 25 May 2009 20:55 (fourteen years ago) link
tbh am accustomed to my srirach having a pasty consistency am i doing it wrong or what??
― BIG HOOS aka the steendriver, Monday, 25 May 2009 23:42 (fourteen years ago) link
man how old your bottle?
― quincie, Tuesday, 26 May 2009 00:35 (fourteen years ago) link
...pasty?
― sussing out the Slick Hustler (I DIED), Tuesday, 26 May 2009 00:40 (fourteen years ago) link
yeah it is supposed to be watery hoos did u buy it at family dollar or something
― hell bus ride (harbl), Tuesday, 26 May 2009 00:48 (fourteen years ago) link
or have you had the same bottle sitting around in the fridge with the top off for, like, three years?
― quincie, Tuesday, 26 May 2009 00:50 (fourteen years ago) link
I mean I wouldn't use the word "watery" to describe it, but it ain't no paste, that's for sure.
― quincie, Tuesday, 26 May 2009 00:51 (fourteen years ago) link
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.
― hell bus ride (harbl), Tuesday, 26 May 2009 00:53 (fourteen years ago) link
its a sauce
― ice cr?m, Tuesday, 26 May 2009 00:54 (fourteen years ago) link
i mean i have never intentionally shaken the bottle that could be a factor here
― BIG HOOS aka the steendriver, Tuesday, 26 May 2009 00:55 (fourteen years ago) link
it's a paste-spread it between two resulting srirachas
― hell bus ride (harbl), Tuesday, 26 May 2009 00:56 (fourteen years ago) link
man if shaking resulted in two srirachas i would go nuts
― BIG HOOS aka the steendriver, Tuesday, 26 May 2009 00:56 (fourteen years ago) link
try it and see!
― hell bus ride (harbl), Tuesday, 26 May 2009 00:57 (fourteen years ago) link
uh yeah
― resistance is feudal (WmC), Tuesday, 26 May 2009 00:59 (fourteen years ago) link
haha
― the starring role in tostitos way (roxymuzak), Tuesday, 26 May 2009 04:05 (fourteen years ago) link
holy shit i put that shit on asparagus like the chef in the article does. I AM CULINARY GENIUS!@
― cutty, Tuesday, 26 May 2009 14:47 (fourteen years ago) link
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.
― mh, Tuesday, 26 May 2009 14:55 (fourteen years ago) link
shake always. but that always runs the risk of clogging the top.
― cutty, Tuesday, 26 May 2009 15:08 (fourteen years ago) link
Taking it out of the fridge and opening the dispenser tip = fun miniature lava flow as it warms and pressure builds up.
― resistance is feudal (WmC), Tuesday, 26 May 2009 15:12 (fourteen years ago) link
fridge?
― ˈɒksnɑrd (jeff), Tuesday, 26 May 2009 15:27 (fourteen years ago) link
yes
― resistance is feudal (WmC), Tuesday, 26 May 2009 15:34 (fourteen years ago) link
yes, fridge
― cutty, Tuesday, 26 May 2009 15:38 (fourteen years ago) link
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.
― resistance is feudal (WmC), Tuesday, 26 May 2009 15:45 (fourteen years ago) link
you're holding onto that bottle for too long, bro
man up with the sauce
― ˈɒksnɑrd (jeff), Tuesday, 26 May 2009 16:34 (fourteen years ago) link
sriraching right now
― harbl, Wednesday, 27 May 2009 01:38 (fourteen years ago) link
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.
― resistance is feudal (WmC), Wednesday, 27 May 2009 01:56 (fourteen years ago) link
yeah the sriracha/vinegar combo is an automatic pwn
― harbl, Wednesday, 27 May 2009 01:57 (fourteen years ago) link
i just did
ramenbeaten eggchopped spinachsriracharice vinegar
A+
― harbl, Wednesday, 27 May 2009 01:59 (fourteen years ago) link
wish i had a bud light clamato
that sounds great but you should have just eaten beans.
― tehresa, Wednesday, 27 May 2009 02:51 (fourteen years ago) link
lol true
― harbl, Wednesday, 27 May 2009 02:56 (fourteen years ago) link
sandwich special i served today (at brunch) was egg, bacon, grilled tomato, spinach, cilantro mayo, & sriracha on focaccia
― excuse me coop while i try my hand at a little counter esperanto (nickalicious), Thursday, 28 May 2009 19:19 (fourteen years ago) link
also did a red cream sauce pasta last week w/ roast red pep puree and clams
― excuse me coop while i try my hand at a little counter esperanto (nickalicious), Thursday, 28 May 2009 19:22 (fourteen years ago) link
This stuff is good, too:http://www.huyfong.com/images/garlic.jpg
Best as I can tell it's exactly like sriracha but without the sugar.
― Bianca Jagger (jaymc), Thursday, 28 May 2009 20:23 (fourteen years ago) link
Also more like salsa in its consistency.
― Bianca Jagger (jaymc), Thursday, 28 May 2009 20:24 (fourteen years ago) link
oh yeah that is a necessity but iirc WAY too hot to put on food (or i'm wimpy). good for making stir-fry sauce or to put in soup though
― harbl, Thursday, 28 May 2009 20:30 (fourteen years ago) link
i'm pretty sure they remove the seeds for sriracha
― rosario speedwagon (nickalicious), Thursday, 28 May 2009 20:34 (fourteen years ago) link
yeah i think you're right
― harbl, Thursday, 28 May 2009 20:39 (fourteen years ago) link
i put some of that in my famous potato salad and i was the hit of the memorial day party. i made a ton of it, and the next thing i knew the entire platter was gone. i can't tell you what else i put in my famous potato salad though. it's a secret.
― scott seward, Thursday, 28 May 2009 22:50 (fourteen years ago) link
that stuff jaymc linked to is your basic hot sauce in thai spice tray thingees. so def not out of the question for putting straight onto food. lil goes a long way, no doubt. it tends to go bad more quickly than sriracha (which is like never, as far as I can tell).
― hope this helps (Granny Dainger), Friday, 29 May 2009 15:24 (fourteen years ago) link
"counter esperanto" hahaha
― the starring role in tostitos way (roxymuzak), Friday, 29 May 2009 20:47 (fourteen years ago) link
guys guys guyshttp://farm3.static.flickr.com/2477/3860926414_ea1c01ced4.jpgsriracha peas you guys
― ...And You Will Know Us by the BLAZE of YA DEAD HOMIE (los blue jeans), Friday, 23 October 2009 02:50 (fourteen years ago) link