Thread: Sriracha hot sauce

On Feb 13, 9:22*am, KenK <inva...@invalid.com> wrote:
> Anyone like this Sriracha Chinese(?) hot chile sauce?

Too sweet for me. Try their Sambal Oelek.

Originally Posted by KenK

Anyone like this Sriracha Chinese(?) hot chili sauce? I heard about it somewhere recently, maybe during NPR news, and it received rave reviews. Supposed to be good with many foods. I just bought some yesterday and will likely give it a try on a bit of bean burrito tonight at supper. Your opinion? Maybe TOO hot? Wasn't expensive and a bottle will likely last me for years.

I hope you enjoy its unique flavor and its moderate heat. I love it on many things. Its a delightful addition to some sushi and even added to a tossed salad after mixing with the other wet ingredients. Use it sparingly on mild flavored foods. Its taste is bold and will cover any mild flavors.

On cooked foods, pork is fantastic with it either straight from the bottle or mixed into other gravies.

Depending on your tolerance for Capsaicin, it may be on the upper hot side to you. The surest method of test is to put just a tad on your finger and try it. Then judge how much you use to your liking.

One of the best things about it is that it stays at the same taste and heat level throughout its batches. A teaspoon of it now will taste the same as a teaspoon of it next year.

On 13 Feb 2011 17:22:18 GMT, KenK wrote:

> Anyone like this Sriracha Chinese(?) hot chile sauce? I heard about it
> somewhere recently, maybe during NPR news, and it received rave reviews.
> Supposed to be good with many foods. I just bought some yesterday and will
> likely give it a try on a bit of bean burrito tonight at supper.
>
> Your opinion? Maybe TOO hot? Wasn't expensive and a bottle will likely last
> me for years.

We talk subject to death every few months.

It's generally a well regarded sauce. Made in California to be a
that-style hot sauce/paste, and heavily used in Vietnamese and Thai
restaurants as well as numerous American kitchens. It was chosen as
Gourmet Magazine's "Ingredient of the Year" last year.

You have some, try it.

-sw

"KenK" <[email protected]> wrote in message
news:[email protected]..
> Anyone like this Sriracha Chinese(?) hot chile sauce? I heard about it
> somewhere recently, maybe during NPR news, and it received rave reviews.
> Supposed to be good with many foods. I just bought some yesterday and will
> likely give it a try on a bit of bean burrito tonight at supper.
>
> Your opinion? Maybe TOO hot? Wasn't expensive and a bottle will likely
> last
> me for years.
>
>
>
We use it all the time, almost always to fire up some other sauce that is
meek. I couldn't be without it.

Kent

On 2/13/2011 7:22 AM, KenK wrote:
> Anyone like this Sriracha Chinese(?) hot chile sauce? I heard about it
> somewhere recently, maybe during NPR news, and it received rave reviews.
> Supposed to be good with many foods. I just bought some yesterday and will
> likely give it a try on a bit of bean burrito tonight at supper.
>
> Your opinion? Maybe TOO hot? Wasn't expensive and a bottle will likely last
> me for years.
>

I like it cause there is a sweet garlic taste under the fire and the
crystal clear bottle that shows off it's brilliant hue with the green
cap is visually appealing. The stuff is evidently Vietnamese in origin
although it's made in the US. Some people call it "cock sauce" although
I wouldn't do that in mixed company.

The stuff used to be ridiculously cheap with the big bottle going for
less than $1.50. I bought my first bottle because it seemed like such a
good deal and was hooked from then on. I use mayo mixed with Sriracha
and a little sesame oil as a sauce for ahi.

KenK wrote:
> Anyone like this Sriracha Chinese(?) hot chile sauce? I heard about it
> somewhere recently, maybe during NPR news, and it received rave reviews.
> Supposed to be good with many foods. I just bought some yesterday and will
> likely give it a try on a bit of bean burrito tonight at supper.
>
> Your opinion? Maybe TOO hot? Wasn't expensive and a bottle will likely last
> me for years.
>
>
>

Too hot straight out of the bottle, but if used in a cooked dish or
sauce its is better imo.

Now a days i prefer the Louisiana style "Red Rooster" hot sauce.

Fortunately i came to this conclusion before my paranoia with Chinese
food products set in.
--
JL

Originally Posted by spamtrap1888

On Feb 13, 9:22 am, KenK <inva...@invalid.com> wrote:
> Anyone like this Sriracha Chinese(?) hot chili sauce?

Too sweet for me. Try their Sambal Oelek.

I use these two spicy sauces in completely different ways. The milder and sweeter Sriracha I use as a topping for items that are milder flavored than what I use the Sambal Oelek for. Mostly, I use Sambal Oelek as an ingredient in cooking. I feel that it's full benefit cannot be enjoyed in amounts that can be put directly onto food at the table.

dsi1 <[email protected]> wrote:

> On 2/13/2011 7:22 AM, KenK wrote:
>> Anyone like this Sriracha Chinese(?) hot chile sauce? I heard about
>> it somewhere recently, maybe during NPR news, and it received rave
>> reviews. Supposed to be good with many foods. I just bought some
>> yesterday and will likely give it a try on a bit of bean burrito
>> tonight at supper.
>>
>> Your opinion? Maybe TOO hot? Wasn't expensive and a bottle will
>> likely last me for years.
>>
>
> I like it cause there is a sweet garlic taste under the fire and the
> crystal clear bottle that shows off it's brilliant hue with the green
> cap is visually appealing. The stuff is evidently Vietnamese in origin
> although it's made in the US. Some people call it "cock sauce"
> although I wouldn't do that in mixed company.
>
> The stuff used to be ridiculously cheap with the big bottle going for
> less than $1.50. I bought my first bottle because it seemed like such
> a good deal and was hooked from then on. I use mayo mixed with
> Sriracha and a little sesame oil as a sauce for ahi.


From some members here at rfc, I was convinced to buy a bottle. I
applied it to a hamburger like ketchup. After one bite I threw it in the
trash. NO WAY! In an instant I was pouring snot, sweat and tears!!!

Good luck! I'd suggest starting miserly by putting a small puddle on the
plate to dip from.

Andy

On Feb 13, 12:22*pm, KenK <inva...@invalid.com> wrote:


I wish this stuff came in much smaller bottles. I'll be on mine for
years.

"KenK" <[email protected]> wrote in message
news:[email protected]..
> Anyone like this Sriracha Chinese(?) hot chile sauce? I heard about it
> somewhere recently, maybe during NPR news, and it received rave reviews.
> Supposed to be good with many foods. I just bought some yesterday and will
> likely give it a try on a bit of bean burrito tonight at supper.
>
> Your opinion? Maybe TOO hot? Wasn't expensive and a bottle will likely
> last
> me for years.
>
>


http://www.amazon.com/Sriracha-Cookb...36/serieats-20

On Feb 13, 11:22*am, KenK <inva...@invalid.com> wrote:
> Anyone like this Sriracha Chinese(?) hot chile sauce? I heard about it
> somewhere recently, maybe during NPR news, and it received rave reviews.
> Supposed to be good with many foods. I just bought some yesterday and will
> likely give it a try on a bit of bean burrito tonight at supper.
>
> Your opinion? Maybe TOO hot? Wasn't expensive and a bottle will likely last
> me for years.
>
> --
> "When you choose the lesser of two evils, always
> remember that it is still an evil." - Max Lerner

HOT!!!! Yes !! I love it..

On 2/13/2011 10:31 AM, Andy wrote:
> dsi1<[email protected]> wrote:
>
>> On 2/13/2011 7:22 AM, KenK wrote:
>>> Anyone like this Sriracha Chinese(?) hot chile sauce? I heard about
>>> it somewhere recently, maybe during NPR news, and it received rave
>>> reviews. Supposed to be good with many foods. I just bought some
>>> yesterday and will likely give it a try on a bit of bean burrito
>>> tonight at supper.
>>>
>>> Your opinion? Maybe TOO hot? Wasn't expensive and a bottle will
>>> likely last me for years.
>>>
>>
>> I like it cause there is a sweet garlic taste under the fire and the
>> crystal clear bottle that shows off it's brilliant hue with the green
>> cap is visually appealing. The stuff is evidently Vietnamese in origin
>> although it's made in the US. Some people call it "cock sauce"
>> although I wouldn't do that in mixed company.
>>
>> The stuff used to be ridiculously cheap with the big bottle going for
>> less than $1.50. I bought my first bottle because it seemed like such
>> a good deal and was hooked from then on. I use mayo mixed with
>> Sriracha and a little sesame oil as a sauce for ahi.
>
>
> From some members here at rfc, I was convinced to buy a bottle. I
> applied it to a hamburger like ketchup. After one bite I threw it in the
> trash. NO WAY! In an instant I was pouring snot, sweat and tears!!!
>
> Good luck! I'd suggest starting miserly by putting a small puddle on the
> plate to dip from.
>
> Andy

That's hot sauce for you. People's reactions varies wildly. I guess you
should be more careful about what you take from here.

"KenK" <[email protected]> wrote in message
news:[email protected]..
> Anyone like this Sriracha Chinese(?) hot chile sauce? I heard about it
> somewhere recently, maybe during NPR news, and it received rave reviews.
> Supposed to be good with many foods. I just bought some yesterday and will
> likely give it a try on a bit of bean burrito tonight at supper.
>
> Your opinion? Maybe TOO hot? Wasn't expensive and a bottle will likely
> last
> me for years.

It is Vietnamese style hot sauce. I like it. It has more flavor than
ordinary chili sauce. I love it with eggs. I add it as an ingredient to
meatloaf and meatballs. Hot is relevant. On an American scale it is
probably too hot but on an Asian scale it is very tame. You get used to the
heat pretty quick. It has less heat than your average Tabasco sauce.

Paul

On Sun, 13 Feb 2011 09:17:50 -1000, dsi1 wrote:

> I use mayo mixed with Sriracha
> and a little sesame oil as a sauce for ahi.

Sriracha mayo is good on most anything, including fingers. most of
the spicy sushi sauce used to make rolls and sold as extra dipping
sauce is simply mayo and Huy Fong sriracha. At least around here it
is. We have very refined sushi tastes around here.

-sw

On Sun, 13 Feb 2011 17:50:44 -0800, Paul M. Cook wrote:

> It is Vietnamese style hot sauce.

Huy Fong Sriracha is manufactured in California by a Vietnamese born
Chinese guy and is named after a town in Thailand.

It is more of a Thai sauce than Vietnamese, but is really neither..
In fact, Thai manufacturers have started to try and formulate their
own srirachas to emulate the Californicated version.

-sw

On Feb 13, 2:31*pm, Andy <a...@b.c> wrote:
> dsi1 <d...@usenet-news.net> wrote:
> > On 2/13/2011 7:22 AM, KenK wrote:
> >> Anyone like this Sriracha Chinese(?) hot chile sauce? I heard about
> >> it somewhere recently, maybe during NPR news, and it received rave
> >> reviews. Supposed to be good with many foods. I just bought some
> >> yesterday and will likely give it a try on a bit of bean burrito
> >> tonight at supper.
>
> >> Your opinion? Maybe TOO hot? Wasn't expensive and a bottle will
> >> likely last me for years.
>
> > I like it cause there is a sweet garlic taste under the fire and the
> > crystal clear bottle that shows off it's brilliant hue with the green
> > cap is visually appealing. The stuff is evidently Vietnamese in origin
> > although it's made in the US. Some people call it "cock sauce"
> > although I wouldn't do that in mixed company.
>
> > The stuff used to be ridiculously cheap with the big bottle going for
> > less than $1.50. I bought my first bottle because it seemed like such
> > a good deal and was hooked from then on. I use mayo mixed with
> > Sriracha and a little sesame oil as a sauce for ahi.
>
> From some members here at rfc, I was convinced to buy a bottle. I
> applied it to a hamburger like ketchup. After one bite I threw it in the
> trash.

It's sour, sugary junk, and I've bought it exactly once.

> NO WAY! In an instant I was pouring snot, sweat and tears!!!

You're wussy. It's hardly hot.
>
> Good luck! I'd suggest starting miserly by putting a small puddle on the
> plate to dip from.

That's probably the crappy Bud Light talking.
>
> Andy

--Bryan

"Sqwertz" <[email protected]> wrote in message
news:[email protected]..
> On Sun, 13 Feb 2011 17:50:44 -0800, Paul M. Cook wrote:
>
>> It is Vietnamese style hot sauce.
>
> Huy Fong Sriracha is manufactured in California by a Vietnamese born
> Chinese guy and is named after a town in Thailand.
>
> It is more of a Thai sauce than Vietnamese, but is really neither..
> In fact, Thai manufacturers have started to try and formulate their
> own srirachas to emulate the Californicated version.
>

It's Vietnamese style and tastes good. It, of course, does not pass the
gastirc purity test you apply to everything. Which makes it that much
better.

Paul

On Sun, 13 Feb 2011 20:32:09 -0800, Paul M. Cook wrote:

> "Sqwertz" <[email protected]> wrote in message
> news:[email protected]..
>> On Sun, 13 Feb 2011 17:50:44 -0800, Paul M. Cook wrote:
>>
>>> It is Vietnamese style hot sauce.
>>
>> Huy Fong Sriracha is manufactured in California by a Vietnamese born
>> Chinese guy and is named after a town in Thailand.
>>
>> It is more of a Thai sauce than Vietnamese, but is really neither..
>> In fact, Thai manufacturers have started to try and formulate their
>> own srirachas to emulate the Californicated version.
>>
>
> It's Vietnamese style and tastes good.

It's not Vietnamese-style. But I will grant you that it tastes good.

What other Vietnamese hot sauces are you comparing it to? Just the
fact that is most prominent in Vietnamese restaurants here in the US
does not make it "Vietnamese style". There is nothing comparable to
it in Vietnam except for imported Siracha sauce from Thailand (and now
Huy Fong). I know this from speaking to people who actually live
and/or were born in Vietnam (and who cook). And even beside that I'd
bet anything I know more about Vietnamese (and Thai) cooking than
yourself.

OTOH, Thai people say it's similar to their hot sauces/pastes, but
it's a product/style all it's own. Just like Sambal Badjack would be
for Indonesian cooking (for example). They have sauces of similar or
same composition and consistency in Thailand, even called - get this -
"Siracha", but the tastes are different because of the type of peppers
used and the quantities of other ingredients (palm sugars, mostly).

And like most Asian condiments, most of therm are made in small
batches at home or by restaurants that each have their own
"proprietary" nuances. When Vietnamese buy commercial hot sauce, it's
usually from Thailand or California. They have no "style" of
commercial hot sauce - it's on loan from Thailand.

> It, of course, does not pass the
> gastirc purity test you apply to everything. Which makes it that much
> better.

It's my most used and recommended hot sauce. I just used about 6"
(2ts) on my avocado with lime juice and salt about 10 minutes ago.

Hurry, you better ditch yours before someone should associate my
tastes with yours.

-sw

On 2/13/2011 4:37 PM, Sqwertz wrote:
> On Sun, 13 Feb 2011 09:17:50 -1000, dsi1 wrote:
>
>> I use mayo mixed with Sriracha
>> and a little sesame oil as a sauce for ahi.
>
> Sriracha mayo is good on most anything, including fingers. most of
> the spicy sushi sauce used to make rolls and sold as extra dipping
> sauce is simply mayo and Huy Fong sriracha. At least around here it
> is. We have very refined sushi tastes around here.
>
> -sw

The great thing about this mix is that you have control over the fire
from mild to just about right. The folks here will mix in little fish
eggs that pop when you bite into them but I don't care much for fish eggs.