SRIRACHA

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+

wish i had a bud light clamato

that sounds great but you should have just eaten beans.

lol true

sandwich special i served today (at brunch) was egg, bacon, grilled tomato, spinach, cilantro mayo, & sriracha on focaccia

also did a red cream sauce pasta last week w/ roast red pep puree and clams

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.

Also more like salsa in its consistency.

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

i'm pretty sure they remove the seeds for sriracha

yeah i think you're right

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.

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).

"counter esperanto" hahaha

guys guys guys
http://farm3.static.flickr.com/2477/3860926414_ea1c01ced4.jpg
sriracha peas you guys

lol @ "the saliva of a cockatrice"

omg

WANT so so much!

if you were real hard you'd just squirt the real shit all over yer wasabi peas and eat with a spoon.

sriracha hot chili sauce on boars head beef franks today

sooo good

I got ya hawt weinez right here kidh

loooove sriracha on dogs!

yeah this could become a thing with me

my wife cooks w/ the stuff all the time but I've never gone the condiment route