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
lol @ "the saliva of a cockatrice"
― call all destroyer, Friday, 23 October 2009 02:57 (fourteen years ago) link
omg
― BIG HOOS aka the steendriver, Friday, 23 October 2009 03:58 (fourteen years ago) link
WANT so so much!
― quincie, Friday, 23 October 2009 14:41 (fourteen years ago) link
if you were real hard you'd just squirt the real shit all over yer wasabi peas and eat with a spoon.
― ian, Saturday, 24 October 2009 03:00 (fourteen years ago) link
sriracha hot chili sauce on boars head beef franks today
sooo good
― 鬼の手 (Edward III), Saturday, 24 October 2009 23:38 (fourteen years ago) link
I got ya hawt weinez right here kidh
― 鬼の手 (Edward III), Saturday, 24 October 2009 23:39 (fourteen years ago) link
loooove sriracha on dogs!
― ian, Sunday, 25 October 2009 00:14 (fourteen years ago) link
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
― 鬼の手 (Edward III), Sunday, 25 October 2009 02:20 (fourteen years ago) link
try it on burgers! and eggs!
― ian, Sunday, 25 October 2009 02:37 (fourteen years ago) link
sriracha + avocado = killer burger topping
the quintessential condiment imo
― am0n, Sunday, 25 October 2009 03:07 (fourteen years ago) link
I always wonder about the rooster because in Britain we get the flying goose. I mean I love the flying goose but what if the rooster is better. Are Americans getting one over on me in the Thai hot sauce game?
― Pedro Paramore (jim), Sunday, 25 October 2009 03:11 (fourteen years ago) link
extra garlic
― coz (webinar), Sunday, 25 October 2009 17:21 (fourteen years ago) link
u can get the rooster in britain! my asian grocer has both
― just sayin, Sunday, 25 October 2009 17:26 (fourteen years ago) link
damn, not seen it, have been in a few Chinese supermarkets but maybe just haven't been looking closely enough, also not been to the biggest one in Scotland which I can walk to so should try it out.
Cozen, you mean the Rooster has extra garlic? Cause I think I could maybe go for that as a garlic lover but i don't feel like goose has insufficient garlic.
― Pedro Paramore (jim), Sunday, 25 October 2009 22:17 (fourteen years ago) link
i still have the bottle of this ned bought me 2 years ago in my fridge
― stevie, Thursday, 5 April 2007 19:33 (2 years ago) Bookmark Suggest Ban Permalinkit is delicious
― stevie, Thursday, 5 April 2007 19:33 (2 years ago) Bookmark Suggest Ban Permalink
it is now gone!
― it's like a Shark-Cage but for "Your Junk" AKA Your Penis & Balls (stevie), Sunday, 25 October 2009 22:28 (fourteen years ago) link