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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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9416 clicks; posted to Main » on 09 Nov 2012 at 8:45 AM (2 years ago)   |  Favorite    |   share:  Share on Twitter share via Email Share on Facebook   more»



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2012-11-09 12:18:43 PM  
i416.photobucket.com
 
2012-11-09 12:28:59 PM  
I have this

sphotos-b.xx.fbcdn.net
 
2012-11-09 12:29:11 PM  
aflourishingfoodie.files.wordpress.com
 
2012-11-09 12:33:29 PM  

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


If you use it on anything, you are doing it wrong. I am not the idiot who boast, "Look what I can put my colon through", but sriracha is about as spicy as a mexican girl tampon tea. Please, hipsters, stop trying to act like it is anything more than ketchup.
 
2012-11-09 12:39:20 PM  

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.


That's weird I like all of those except Franks. When I've tried to make wings or use it to spice something up all I smell is vinegar with Franks. For me its Tabasco or Louisiana with wings and Sriracha on rice dishes is wonderful.
 
2012-11-09 12:50:16 PM  
Tabasco is for exactly two things. For those two things, nothing else will do. For anything other than those two things, there is a better choice than tabasco. Those two things are:

1. Eggs
2. Clam chowder
 
2012-11-09 12:52:53 PM  

Likuid000: I have this

[sphotos-b.xx.fbcdn.net image 720x960]


Poor impulse control?
 
2012-11-09 12:56:52 PM  

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


Came here to say something like this:

I tried sriracha and topacio on a taco once...

It was like the Latin Kings and the VC had a race war in my mouth, the casualty of that war being my anus...

That was not a fun 2 days...
 
2012-11-09 01:06:41 PM  

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.


Exactly. The "Hot Sauces" are mainly just water/vinegar with concentrated flavor of pepper. Sriracha has a thicker consistency being that it is a chili sauce, but less potent in terms of flavor and sharpness.
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.
 
2012-11-09 01:11:46 PM  

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.
 
2012-11-09 01:15:18 PM  

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.


And I will never put salt or pepper on anything so I don't insult your cooking.
 
2012-11-09 01:16:59 PM  

magtec: [aflourishingfoodie.files.wordpress.com image 199x393]


I'll take a dozen! Should get me through the month.
 
2012-11-09 01:35:12 PM  
I bought a bottle of sriracha on the advice of The Oatmeal.

Meh.
 
2012-11-09 01:35:43 PM  
"1 3/4 pounds Fresno Chili Peppers, Red Jalapenos or Red Serrano ( I used Fresno)"

Immediate disqualification. You either use straight Asian pepper combinations or it's not Da Sri.

/Trained Oriental Chef
//Makes Sriracha every day
 
2012-11-09 02:00:43 PM  

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.


Not in terms of heat. I was referring to flavor. Tabasco has a very strong flavor to me, heat wise it is a meh. Sriracha is much hotter, but it takes more to get that chili flavor going.
 
2012-11-09 02:00:48 PM  
El Yucateco right now is my fave. Not too fiery, realty good on Mexican type foods. Hottest thing at Chipotles here have is tabasco.. I always carry a bottle with me. Once at a mexican place, I had my habanero out on the table, a guy just reached over and took the bottle. I took it back and said "It's mine". He gave me a butthurt look.
 
2012-11-09 02:09:42 PM  
I love all sorts of peppers, by flavor and by heat. My favorite of all peppers is the habanero pepper. The flavor is delicious and it adds quite the kick to whatever it goes in. Adding heat isn't fun unless you can actually taste the flavor of the pepper. That's why when I make chili con carne I use whole jalapeno peppers, diced habanero, and dried red pepper. It gives the chili an over-arching pepper flavor while at the same time a varying degree of textures.
 
2012-11-09 02:44:39 PM  
FARK ALL OF YOU...I HAVE A BARREL OF TABASCO!!!

www.jimharrisillustrator.com
 
2012-11-09 02:50:18 PM  

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

/"You Get More Habanero"


That's my shiat.

I use it on EVERYTHING...literally. Tuna melt with that stuff is like heaven in my mouth.
 
2012-11-09 02:51:12 PM  

Warchild0: Marcus Aurelius: Sriracha cannot possibly get expensive.

Sounds like we got a hustla here.

[s3.amazonaws.com image 400x436]


KDvC sighting!!!!

/twas an epic thread
//never laughed so hard at a Fark thread in my life.
 
2012-11-09 04:50:22 PM  
I'm very interested in making my own sauces so I can cut out preservatives, artificial flavorings, and HFCS.

Bookmarked.
 
2012-11-09 05:57:03 PM  
I put this on almost everything
newseawin.com
 
2012-11-09 09:10:00 PM  

Thunderboy: I'll take a dozen! Should get me through the month.


those little bottles are never big enough to feed the addiction...
 
2012-11-10 02:22:37 AM  

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.


You are bloody brilliant
 
2012-11-10 11:01:07 AM  

Epicedion: [1.bp.blogspot.com image 640x480
/"You Get More Habanero"


Heh. We were at a Mexican restaurant, and Mrs. Phamwaa wanted to spice up the chip salsa, so she grabbed the Yucateco, popped the lid, and proceeded to dump the entire contents in the bowl because someone had removed the shaker cap.

/Yeah, hot enough
 
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