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(Foodbeast)   DIY Sriracha, because that stuff can get expensive when you use a bottle per burrito   (foodbeast.com) divider line 125
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9413 clicks; posted to Main » on 09 Nov 2012 at 8:45 AM (1 year ago)   |  Favorite    |   share:  Share on Twitter share via Email Share on Facebook   more»



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2012-11-09 09:45:43 AM
I like Sriracha on Thai and Chinese food, but gimme Texas Pete and Tabasco on everything else -- Tabasco's best in creamy things where the vinegar and heat cut through the dairy. Cholula's just too mild for me.
 
2012-11-09 09:45:54 AM

Weidbrewer: jack21221: I recently tried sriracha for the first time, and it was pretty good, but not enough to go crazy about. I prefer Frank's Red Hot. I'm new to the world of hot sauces though, so I'm still exploring. Haven't tried Tabasco, for example That's next on my list. For now, I'm happy spiking my ketchup and milder salsas with Frank's.

Every sauce has its uses, and those uses are different for everyone. For me, Sriracha is great for anything that involves rice, soy sauce or veggies. Frank's was my first regular-use hot sauce, and is great for wings, sammiches, eggs - pretty much everything. Tabasco (Seriously? You've never had it?) is....Tabasco. To me, there's a good reason it's packaged in MREs: It's like hot sauce designed by the government. It works well enough that you can't really say that it falls short, but it's never going to be something I'll write home about. I use it on eggs, and that's it.


The only time I use Tabasco is in Bloody Marys...
 
2012-11-09 09:46:46 AM

thewulf: From what I can see the peppers alone will be more expensive than the bottle of Sriracha.


I thought that too. Great though for people who grow their own which I may try next year.
 
2012-11-09 09:47:34 AM
I stock all kinds of hot sauces at home. Tabasco, Garlic Tabasco, Chipotle Tabasco, Frank's Red Hot, Siracha, Vinegar Pepper sauce and the list goes on and on. Also Tony C's salt, Konriko Jalapeno Salt for seasoning as well.

Yes I may have to invest in the Bernie Mac Hot Sauce Carrying Purse.
 
2012-11-09 09:48:16 AM
I've made my own when growing peppers. I had enough left over to give it away.

Nothing but peppers garlic, vinegar and salt. Just blended up, not cooked or strained. I prefer chunky style. Also made green Serrano sauce.
 
2012-11-09 09:48:39 AM

Marcus Aurelius: Sriracha cannot possibly get expensive.


Sounds like we got a hustla here.

s3.amazonaws.com
 
2012-11-09 09:53:13 AM

zenferret: Why not link to the actual recipe, instead of a link to a link of the actual recipe?

Link

Get your act together, subtard.


Crappy blog links suck!
 
2012-11-09 09:53:19 AM

SubBass49: until it started giving me HELLISH heartburn for some reason


Every. Single. Time I use Sriracha I get the worst heartburn. I still use it, of course- no pain no gain, but still I have resorted to having zantac as dessert to any dish with Sriracha.
 
2012-11-09 09:53:22 AM
I put Sriracha on almost anything. I made a sandwich for lunch yesterday that was 'Louisiana style' roast beef, cheddar cheese, a little mayo and a big helping of siracha. I topped with with thin sliced onions lettuce and served it with a big kosher pickle. It was delicious but it ruined my supper.
 
2012-11-09 09:53:40 AM
I made Pho last night, and Sriracha is all up in that thing.

/love that stuff
//cheap at an Asian Market
 
2012-11-09 09:54:10 AM
Cock Sauce Thread!
 
2012-11-09 09:55:17 AM
It's also very good in Spaghetti Sauce. Mmmm Heat.
 
2012-11-09 09:55:28 AM

Maul555: wtf is this siriracha sauce stuff and why has nobody ever offered me any?


I've been using before it was hip. It's a different type of heat but very addictive to me. A little goes a long way.

1.bp.blogspot.com
 
2012-11-09 09:55:29 AM
I will just leave this here

http://theoatmeal.com/comics/sriracha
 
2012-11-09 09:58:53 AM
I would never put sriracha on Mexican food but it's a nice alternative to ketchup. I also use it to perk up soups and stir-fries and I've been known to make a dip mixing it with sour cream, it's great on raw veggies.
 
2012-11-09 10:04:19 AM

Mr. Shabooboo: Sriracha is great with Asian (Obviously), fish and especially Red Beans and Rice..Anything rice
based really. I haven't tried it with stuffed peppers, but that sort of thing seems right.

Tabasco is really the go-to sauce for Chili, and places where you want a little vinegar and pepper flavor and some heat. For me, it's also the best thing to cover lousy food and make it palatable.

Cholula and Valentina are my Mexican sauces of choice. Tapatio is pretty good, too, mainly with tacos.


Mr. Shabooboo here knows his hot sauces. Seriously, you and I must have virtually identical taste buds.

Also, Garlic Tabasco is really tasty, if a bit too mild for my heat desires.
 
2012-11-09 10:10:02 AM
I'm shocked, yes SHOCKED there is no love for the almighty Crystal.
Me and the kids go through a bottle just about every week. Tabasco lasts a little longer.
 
2012-11-09 10:10:16 AM

Gonz: Mr. Shabooboo: Sriracha is great with Asian (Obviously), fish and especially Red Beans and Rice..Anything rice
based really. I haven't tried it with stuffed peppers, but that sort of thing seems right.

Tabasco is really the go-to sauce for Chili, and places where you want a little vinegar and pepper flavor and some heat. For me, it's also the best thing to cover lousy food and make it palatable.

Cholula and Valentina are my Mexican sauces of choice. Tapatio is pretty good, too, mainly with tacos.

Mr. Shabooboo here knows his hot sauces. Seriously, you and I must have virtually identical taste buds.

Also, Garlic Tabasco is really tasty, if a bit too mild for my heat desires.


Thanks..What do you use the garlic Tabasco with? I'd like some ideas before I buy a bottle..
 
2012-11-09 10:11:33 AM
1.bp.blogspot.com

/"You Get More Habanero"
 
2012-11-09 10:12:25 AM

TXEric: The only time I use Tabasco is in Bloody Marys...


For slight clarification, I don't always use it on eggs - more of a "If I have to use it, it'll be on eggs." And really, that's a hold-over from camping trips, greasy diners and breakfast with Grandpa when I was a kid. Yes - I pretty much just said that I'll use Tabasco out of nostalgia.
 
2012-11-09 10:14:30 AM
That stuff is great on Eggs and of course in Pho (or Mr Noodles)
 
2012-11-09 10:14:34 AM
Sri on a burrito? Sounds vulgar.

Now folks....wok-seared Sri with noodles--that's a proper application.

Hot wok
Peanut oil
Chicken or beef
Veggies (carrots, celery, red onion, red pepper, bok choy, etc)
Garlic
Ginger

Sear meat, add veggies, then add garlic and ginger.
Move this to side and then sear a good heaping tablespoon (about 3) in the center. Sprinkle on some sugar or honey (to caramelize) and cook until turns to paste.
Add soy, rice wine vinegar, sesame seed oil (just a bit), and plum sauce.
Pile over your choice of cooked noodles and enjoy. Searing the Sri makes it UBER-hot, so be careful.
 
Bf+
2012-11-09 10:15:54 AM

Cyberluddite: If you use Sriracha sauce on a burrito, you're doing it wrong.

 
2012-11-09 10:16:02 AM
I really like sriracha... it's one of my favorite hot sauces.

however, as a general rule, hot sauces are to be used on crap food. stuff where ketchup might go.

if you've made a decent burrito or taco, then hot sauce will ruin it. make (or use) a farking salsa. take a real, fresh pepper, mix with other fresh stuff. the secret to good mexican food is freshness (or slow cooked awesomeness, with some freshness added at the end). lime and cilantro combined make the most fresh tasting flavor combo on earth. stale, vinegary dried red pepper sauce does not always mesh well when freshness is the goal. and, if you want heat, a fresh pepper will be hotter.

however, if your burrito or tacos suck, then hot sauce it up. (sometimes a crappy taco is a perfectly acceptable thing).

/ exceptions include where the hotsauce is actually a key ingredient: for example, new orleans style bbq shrimp, buffalo wings, some thai stuff that likes the cock sauce.
 
2012-11-09 10:16:08 AM
hot sauce thread?

my shelf bulges under the weight of the fiery goodness:

i1161.photobucket.com

/why yes, we do keep our sriracha in a budweiser coozy
//and yeah--there IS a difference in the flavor of EVERY ONE of these
 
2012-11-09 10:16:27 AM
And put this on your Bánh mì.


www.mesamexicanfoods.com
 
2012-11-09 10:18:09 AM
This is relevant to my interests because it lacks one ingredient:

Sodium metabisulfite

I love the stuff at first, but a few hours after using it my sinuses will swell up. So I stick with the products that have enough salt and vinegar to be shelf stable without sulfites, or refrigerator things.
 
2012-11-09 10:18:53 AM

Mr. Shabooboo: Gonz: Mr. Shabooboo: Sriracha is great with Asian (Obviously), fish and especially Red Beans and Rice..Anything rice
based really. I haven't tried it with stuffed peppers, but that sort of thing seems right.

Tabasco is really the go-to sauce for Chili, and places where you want a little vinegar and pepper flavor and some heat. For me, it's also the best thing to cover lousy food and make it palatable.

Cholula and Valentina are my Mexican sauces of choice. Tapatio is pretty good, too, mainly with tacos.

Mr. Shabooboo here knows his hot sauces. Seriously, you and I must have virtually identical taste buds.

Also, Garlic Tabasco is really tasty, if a bit too mild for my heat desires.

Thanks..What do you use the garlic Tabasco with? I'd like some ideas before I buy a bottle..


I use it mostly in anything remotely Italian like i would crushed red pepper flakes (usually both) and sometimes when I want spice but milder when the acid reflux is acting up. Also a different but tasty addition to a bloody mary.
 
2012-11-09 10:19:16 AM

Epicedion: [1.bp.blogspot.com image 640x480]

/"You Get More Habanero"


What my grandfather used to put on his eggs in the morning.
What a Sececa Injun was doing with 500 acres in central Pennslyvania and driving to Mexico once a year all his life was about, I'll never know.
 
2012-11-09 10:19:20 AM
I like to mix equal parts sriracha and hoisin to make a dipping sauce for spring rolls. Delicious...

Say, when is lunch?
 
2012-11-09 10:23:36 AM

Langdon Alger: Mr. Shabooboo: Gonz: Mr. Shabooboo: Sriracha is great with Asian (Obviously), fish and especially Red Beans and Rice..Anything rice
based really. I haven't tried it with stuffed peppers, but that sort of thing seems right.

Tabasco is really the go-to sauce for Chili, and places where you want a little vinegar and pepper flavor and some heat. For me, it's also the best thing to cover lousy food and make it palatable.

Cholula and Valentina are my Mexican sauces of choice. Tapatio is pretty good, too, mainly with tacos.

Mr. Shabooboo here knows his hot sauces. Seriously, you and I must have virtually identical taste buds.

Also, Garlic Tabasco is really tasty, if a bit too mild for my heat desires.

Thanks..What do you use the garlic Tabasco with? I'd like some ideas before I buy a bottle..

I use it mostly in anything remotely Italian like i would crushed red pepper flakes (usually both) and sometimes when I want spice but milder when the acid reflux is acting up. Also a different but tasty addition to a bloody mary.


Ok..I can see that..I might give it a go when I make some Italian..I make my sauce, and tend to make
it more in the Sicilian style,sorta sweet with fennel..So adding a bit of that might work real well..
 
2012-11-09 10:25:15 AM
Does anyone have a recommendation for a sauce similar in flavor and style to sriracha but not at hot? I usually put a little bit with chicken and rice and I like the flavor, but the heat is just too much for my gentle taste buds and bowels.
 
2012-11-09 10:30:04 AM
Tabasco, Frank's Red Hot, Texas Pete, anything labeled "Hot Sauce" is a spice. Sriracha is a condiment. They are two different families.
 
2012-11-09 10:32:03 AM

Swoop1809: Does anyone have a recommendation for a sauce similar in flavor and style to sriracha but not at hot? I usually put a little bit with chicken and rice and I like the flavor, but the heat is just too much for my gentle taste buds and bowels.


Just substitute some of the hot peppers with red bell peppers...
 
2012-11-09 10:33:23 AM
theartistandhismodel.com
mmm piquin...
 
2012-11-09 10:33:29 AM
4.bp.blogspot.com

Good for chili! a small bottle of one of the more intense flavors is a great thing to have in your pocket when visiting friends who don't do spicy. Just a dollop will bring it to a good spicy without looking like you're insulting your host by pouring on something.
 
2012-11-09 10:34:26 AM

DeathCipris: Tabasco, Frank's Red Hot, Texas Pete, anything labeled "Hot Sauce" is a spice. Sriracha is a condiment. They are two different families.


Just curious, what makes the distinction between the two?
 
2012-11-09 10:35:06 AM

alienated: By the by- your blog sucks. If you are going to put out a recipe, dont clog the front end of the @click here for the real thing with a bunch of pictures. Those folks who can and do make things from scratch dont need to see how good you are at taking pictures. But then, you knew that, didnt you ?


not a blog. instructables.com
 
2012-11-09 10:41:52 AM
Tobasco is best when mixed with ranch.
 
2012-11-09 10:42:47 AM

Trilithon: DeathCipris: Tabasco, Frank's Red Hot, Texas Pete, anything labeled "Hot Sauce" is a spice. Sriracha is a condiment. They are two different families.

Just curious, what makes the distinction between the two?


It takes a lot more Sriracha to make something taste good.
 
2012-11-09 10:50:02 AM
Sriracha is the sort of heat I like. A bit on the slow side, and flavorful. Also, it's inexpensive. Seriously, a bottle goes a long, delicious way. I've been known to use the stuff on microwaved taquitoes. The first time, I'd forgotten to get a bottle of salsa or taco sauce at the store. The Rooster Sauce has a similar enough flavor profile that, well, I haven't bothered to spend money in the Latin American section of my supermarket's international aisle.

/Poor college student.
//Not a hot sauce snob.
 
2012-11-09 10:51:11 AM
phokingonline.com
 
2012-11-09 10:52:06 AM

The Irresponsible Captain: [4.bp.blogspot.com image 275x217]

Good for chili! a small bottle of one of the more intense flavors is a great thing to have in your pocket when visiting friends who don't do spicy. Just a dollop will bring it to a good spicy without looking like you're insulting your host by pouring on something.


Um... unless you're visiting friends and you eat over there all the time, yeah. You are.

You really can't handle eating something not spicy for one meal someone prepared for you? Wow.
 
2012-11-09 10:55:20 AM
Good for a pot of chili or spaghetti sauce or, as we found out, deviled eggs!

www.the-best-hot-sauce.com

/puts sriracha on his mexican food
//suck it, Trebek!
 
2012-11-09 10:59:00 AM

StreetlightInTheGhetto: Um... unless you're visiting friends and you eat over there all the time, yeah. You are.


Seriously, who are these people who are insulted because someone has different taste than them? If I see someone put hot sauce on something I make (or for that matter, salt and pepper), I can never see being insulted by that.
 
2012-11-09 11:00:10 AM

LL316: Tobasco is best when mixed with ranch.


Ranch is best when rinsed down the drain.

If you like Sriracha but think it is too sweet, try to find some of the real Thai stuff:

i13.photobucket.com
 
2012-11-09 11:14:11 AM
Why would you want to ruin anything by pouring Sriracha over it?
 
2012-11-09 11:31:33 AM
FTFA:

Prep the Peppers

*** Please wear gloves while handling chile peppers***

Remove stems from chili peppers and half lengthwise


Wut?
 
2012-11-09 11:38:16 AM
I didn't get big into hot stuff either until I was near 30, then my taste buds seem to have gone through enough of a change to handle a lot more. I've gone out with an Indian friend eating some really hot random curries and he's referred to me as 'more Indian than most Indians he knows.'

I hate Tabasco. It's just hot vinegar to me.

My staples are cayenne sauces (Louisiana, Frank's, Texas Pete's, etc, they're all practically the same), Sriracha and Valentina for smooth sauces. For salsas I greatly prefer roasted pepper styles or ones that incorporate chipotle (or at least the adobo sauce).

Sriracha gets plenty of uses, but as others have said above, not really on Mexican/Tex-mex dishes (which I grew up on in Texas). You haven't had a hot dog or corn dogs right until you've added a crapload of Sriracha to them. I'll even get cheap beef-flavored Cup of Noodles just as a vessel for copious amounts of Sriracha.
 
2012-11-09 12:04:11 PM
img.21food.com

that is all
 
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