Cyberluddite: If you use Sriracha sauce on a burrito, you're doing it wrong.
Draskuul: 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.
Likuid000: I have this[sphotos-b.xx.fbcdn.net image 720x960]
lewismarktwo: 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.
DeathCipris: Case and point, a few strategic drops of Tabasco will flavor a whole sandwich. I'd need a good spread of Sriracha to be able to actually taste the flavor or the condiment.
StreetlightInTheGhetto: 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.
magtec: [aflourishingfoodie.files.wordpress.com image 199x393]
Egoy3k: DeathCipris: Case and point, a few strategic drops of Tabasco will flavor a whole sandwich. I'd need a good spread of Sriracha to be able to actually taste the flavor or the condiment.Really? I find that tobasco is very mild when compared to sriracha in terms of heat. I don't find that Sriracha is extremely spicy or anything, it's just that Tobasco is pretty weak.
Epicedion: [1.bp.blogspot.com image 640x480]/"You Get More Habanero"
Warchild0: Marcus Aurelius: Sriracha cannot possibly get expensive.Sounds like we got a hustla here.[s3.amazonaws.com image 400x436]
Thunderboy: I'll take a dozen! Should get me through the month.
optikeye: Could be inexpensive if you grow your own peppers, or have a good farmer market in the summertime.I like the bottle stuff.Here's a good application for homemade stuff you could jar and give as gifts this holiday.Sriracha Salt:1/2 cup of kosher salt.5 tsp of Sriracha sauce.Mix that together until well coated. Heat the oven to 200 or the lowest setting.Put the salt mix on a sheet pan with foil. Put in the oven...turn off the heat. And let it dry overnight.Put in a plastic bag and smash the clumps back up to 'salt' crystal consistency.Use for salting the rim of a glass for a bloody marry, or a finishing salt on deviled eggs, salad, fish, etc.
Epicedion: [1.bp.blogspot.com image 640x480/"You Get More Habanero"
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