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Thread: home-made sriracha

  1. #1
    blake murphy Guest

    Default home-made sriracha

    i don't think i'd do this myself, but i'm curious as to what y'all think:

    <http://www.food52.com/recipes/6441_fresh_sriracha_aka_home_made_rooster>

    your pal,
    blake

  2. #2
    Nick Cramer Guest

    Default Re: home-made sriracha

    blake murphy <[email protected]> wrote:
    > i don't think i'd do this myself, but i'm curious as to what y'all think:
    >
    > <http://www.food52.com/recipes/6441_fresh_sriracha_aka_home_made_rooster>


    Sounds interesting, Blake. Maybe cut back on the vinegar?

    BWB to eliminate the risk of botulism?

    --
    Nick, KI6VAV. Support severely wounded and disabled Veterans and their
    families: https://www.woundedwarriorproject.org/ http://anymarine.com/
    http://www.specialops.org/ http://www.helpforheroes.org.uk/
    You are not forgotten. Thanks ! ! ~Semper Fi~

  3. #3
    Lynn from Fargo Guest

    Default Re: home-made sriracha

    On Sep 4, 1:07*pm, blake murphy <blakepmNOTT...@verizon.net> wrote:
    > i don't think i'd do this myself, but i'm curious as to what y'all think:
    >
    > <http://www.food52.com/recipes/6441_fresh_sriracha_aka_home_made_rooster>
    >
    > your pal,
    > blake


    Boy, I think I'll do it. I saw fresh Fresno chiles in my supermarket
    yesterday - and I've never seen them before. They had red jalapenos
    too. Everything else is in my kitchen except the jaggery (palm sugar)
    and my natural foods/multi-ethnic store is within walking distance!

    The whole thing is a sign from . . . u no hu ;-)
    Lynn in Fargo

  4. #4
    Dan Abel Guest

    Default Re: home-made sriracha

    In article <[email protected]>,
    blake murphy <[email protected]> wrote:

    > i don't think i'd do this myself, but i'm curious as to what y'all think:
    >
    > <http://www.food52.com/recipes/6441_fresh_sriracha_aka_home_made_rooster>


    As the author wrote, why would you do this, given the cost and quality
    of the commercial stuff?

    Also, the sodium bisulfite in the commercial stuff is a preservative,
    but that doesn't mean it was fermented. In wine, the sulfite keeps the
    wine from going into the next stage of fermentation, which produces
    vinegar. A little vinegar is a good thing, but a whole wine cellar full
    of it is Bad News.

    --
    Dan Abel
    Petaluma, California USA
    [email protected]

  5. #5
    Ian Guest

    Default Re: home-made sriracha

    On 9/4/2010 3:07 PM, blake murphy wrote:
    > i don't think i'd do this myself, but i'm curious as to what y'all think:
    >
    > <http://www.food52.com/recipes/6441_fresh_sriracha_aka_home_made_rooster>
    >
    > your pal,
    > blake


    Hi Blake -

    Some website I can't recall had recently caused me to pay more attention
    to Sriracha Sauce, due to a really firm statement that Huoy Fong (aka
    "Rooster") was not very like Thai Sriracha Sauce, and that Shark brand
    was preferable. I now have both, and won't be running out any time soon.

    I have been meaning to mention the shesimmers.com site here for a while,
    so now is probably a good time. Here is Leela's recipe for Sriracha Sauce:

    http://www.shesimmers.com/2010/03/ho...authentic.html


    She adds much more garlic, salt, and sugar, and specifies jalapeno or
    serrano, not fresno, peppers. I'd imagine her sauce will turn out quite
    diffferent that the food52 version.

    Ian


  6. #6
    Sqwertz Guest

    Default Re: home-made sriracha

    On Sat, 4 Sep 2010 15:07:12 -0400, blake murphy wrote:

    > i don't think i'd do this myself, but i'm curious as to what y'all think:
    >
    > <http://www.food52.com/recipes/6441_fresh_sriracha_aka_home_made_rooster>


    Fresno chiles are really mild. But it's looks like they make a nice
    color.

    I don't know what chiles Huy Fong is made from. I just assumed they
    were red jalapenos, but I never really thought about it.

    -sw

  7. #7
    Dan Abel Guest

    Default Re: home-made sriracha

    In article <[email protected]>,
    Sqwertz <[email protected]> wrote:

    > On Sat, 4 Sep 2010 15:07:12 -0400, blake murphy wrote:
    >
    > > i don't think i'd do this myself, but i'm curious as to what y'all think:
    > >
    > > <http://www.food52.com/recipes/6441_fresh_sriracha_aka_home_made_rooster>

    >
    > Fresno chiles are really mild. But it's looks like they make a nice
    > color.
    >
    > I don't know what chiles Huy Fong is made from. I just assumed they
    > were red jalapenos, but I never really thought about it.


    http://www.huyfong.com/no_frames/company.htm

    "Huy Fong Foods' chili sauces are made from fresh, red Jalapeno chili
    peppers and contain no water or artificial colors. This results in
    sauces that are flavorful and hot. All of the five sauces are
    manufactured in Rosemead, California."

    They only show 3 products, the sample pack only has three products and
    the order form only lets you order three products.

    --
    Dan Abel
    Petaluma, California USA
    [email protected]

  8. #8
    blake murphy Guest

    Default Re: home-made sriracha

    On 04 Sep 2010 22:41:46 GMT, Nick Cramer wrote:

    > blake murphy <[email protected]> wrote:
    >> i don't think i'd do this myself, but i'm curious as to what y'all think:
    >>
    >> <http://www.food52.com/recipes/6441_fresh_sriracha_aka_home_made_rooster>

    >
    > Sounds interesting, Blake. Maybe cut back on the vinegar?
    >
    > BWB to eliminate the risk of botulism?


    i don't think botulism would enter into it, the bottle not being an
    anaerobic environment. possibly it would spoil faster without the Sodium
    Bisulfite, but i even keep the commercial stuff in the refrigerator.

    your pal,
    blake

  9. #9
    blake murphy Guest

    Default Re: home-made sriracha

    On Sat, 04 Sep 2010 23:55:36 -0400, Ian wrote:

    > On 9/4/2010 3:07 PM, blake murphy wrote:
    >> i don't think i'd do this myself, but i'm curious as to what y'all think:
    >>
    >> <http://www.food52.com/recipes/6441_fresh_sriracha_aka_home_made_rooster>
    >>
    >> your pal,
    >> blake

    >
    > Hi Blake -
    >
    > Some website I can't recall had recently caused me to pay more attention
    > to Sriracha Sauce, due to a really firm statement that Huoy Fong (aka
    > "Rooster") was not very like Thai Sriracha Sauce, and that Shark brand
    > was preferable. I now have both, and won't be running out any time soon.
    >
    > I have been meaning to mention the shesimmers.com site here for a while,
    > so now is probably a good time. Here is Leela's recipe for Sriracha Sauce:
    >
    > http://www.shesimmers.com/2010/03/ho...authentic.html
    >
    > She adds much more garlic, salt, and sugar, and specifies jalapeno or
    > serrano, not fresno, peppers. I'd imagine her sauce will turn out quite
    > diffferent that the food52 version.
    >
    > Ian


    i *know* i wouldn't make something that lasted only a month without
    freezing. as it is, i end up throwing away part of a seventeen-ounce
    bottle of the huy fong because it starts looking decrepit.

    your pal,
    blake

  10. #10
    blake murphy Guest

    Default Re: home-made sriracha

    On Sat, 4 Sep 2010 15:53:47 -0700 (PDT), Lynn from Fargo wrote:

    > On Sep 4, 1:07*pm, blake murphy <blakepmNOTT...@verizon.net> wrote:
    >> i don't think i'd do this myself, but i'm curious as to what y'all think:
    >>
    >> <http://www.food52.com/recipes/6441_fresh_sriracha_aka_home_made_rooster>
    >>
    >> your pal,
    >> blake

    >
    > Boy, I think I'll do it. I saw fresh Fresno chiles in my supermarket
    > yesterday - and I've never seen them before. They had red jalapenos
    > too. Everything else is in my kitchen except the jaggery (palm sugar)
    > and my natural foods/multi-ethnic store is within walking distance!
    >
    > The whole thing is a sign from . . . u no hu ;-)
    > Lynn in Fargo


    if you do, good luck, lynn. i hope you'll reprt back.

    your pal,
    blake

  11. #11
    Sqwertz Guest

    Default Re: home-made sriracha

    On Sun, 05 Sep 2010 08:50:25 -0700, Dan Abel wrote:

    > In article <[email protected]>,
    > Sqwertz <[email protected]> wrote:
    >
    >> On Sat, 4 Sep 2010 15:07:12 -0400, blake murphy wrote:
    >>
    >>> i don't think i'd do this myself, but i'm curious as to what y'all think:
    >>>
    >>> <http://www.food52.com/recipes/6441_fresh_sriracha_aka_home_made_rooster>

    >>
    >> Fresno chiles are really mild. But it's looks like they make a nice
    >> color.
    >>
    >> I don't know what chiles Huy Fong is made from. I just assumed they
    >> were red jalapenos, but I never really thought about it.

    >
    > http://www.huyfong.com/no_frames/company.htm
    >
    > "Huy Fong Foods' chili sauces are made from fresh, red Jalapeno chili
    > peppers and contain no water or artificial colors. This results in
    > sauces that are flavorful and hot. All of the five sauces are
    > manufactured in Rosemead, California."
    >
    > They only show 3 products, the sample pack only has three products and
    > the order form only lets you order three products.


    They used to have a Sate Sauce (very unusual stuff) and sambal badjak
    (contained fish paste, IIRC). They just haven't changed the wording
    on much of their ancient website.

    And Thanks - I knew I knew red jalapeno from somewhere.

    -sw

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