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(Foodbeast)   Sriracha gets turned into salt form, theoretically ending the need for any other seasoning   (foodbeast.com) divider line 98
    More: Amusing, The Spell, kosher salt, seasons, baked potatoes, pornographic film  
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9587 clicks; posted to Main » on 07 Mar 2013 at 8:45 PM (1 year ago)   |  Favorite    |   share:  Share on Twitter share via Email Share on Facebook   more»



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2013-03-07 08:27:18 PM  
Sriracha is tasty enough, I just don't understand this over the top adoration.
 
2013-03-07 08:38:11 PM  

EvilEgg: Sriracha is tasty enough, I just don't understand this over the top adoration.


Sriracha is the new bacon, it seems.
 
2013-03-07 08:48:27 PM  
Sriracha does not complement bacon.
 
2013-03-07 08:49:24 PM  
Rooster Salt?
 
2013-03-07 08:50:36 PM  
Cock-Salt?
 
2013-03-07 08:51:22 PM  
That's a Lot of flavor...
 
2013-03-07 08:51:23 PM  
Thank God I had the foresight to invest in sriracha mines back in the 90s!
 
2013-03-07 08:51:31 PM  
Why purchase it? It's super easy to make and I've made it for ages.

1/2 cup kosher salt.
5 tsp of Sriracha sauce.

Mix well together and put on foil or parchment paper--layer it out. Preheat the oven to 200.
Put that in the oven and turn off the oven. It will dry overnight.
Wait---about 12 hours or more, until it's dry. It'll clump up but just put in a plastic bag and smash it back to salt.

Good for salting a glass rim for a bloody marry, or finish salt for fish, chicken, salads.
 
2013-03-07 08:51:52 PM  

EvilEgg: Sriracha is tasty enough, I just don't understand this over the top adoration.


We're reached Peak Sriracha months ago
 
2013-03-07 08:52:10 PM  
I love spicy things, hot sauce is a staple... I could go the rest of days and never have sriracha again... It is just meh... But at least it is better than chipotle
 
2013-03-07 08:53:00 PM  

red5ish: Sriracha does not complement bacon.


But it does complement pork.
 
2013-03-07 08:53:10 PM  

red5ish: Sriracha does not complement bacon.


wrong
 
2013-03-07 08:53:27 PM  
I moved on to chimichurri years ago.
 
2013-03-07 08:53:39 PM  
Yeah,  Sriracha is the McDouble of hot sauces.  Absolutely nothing wrong with it if that's your cup of tea, and I don't judge you for liking it.

That being said, I wonder sometimes if people just hate themselves and lack tastebuds or if they've simply never tried a 1/2 decent sauce.
 
2013-03-07 08:56:59 PM  

EvilEgg: Sriracha is tasty enough, I just don't understand this over the top adoration.


It's a little sweet. I much prefer chili garlic paste (the stuff with the same rooster on the bottle is good) if I want to add heat to a dish, or some Habenero Tabasco.
 
2013-03-07 08:57:40 PM  
We can't really think of a food that wouldn't be improved by adding Sriracha salt. . .

Ice cream. Sriracha and ice cream does not sound like a winning flavor combination. I don't care what you say, Google!
 
2013-03-07 08:58:09 PM  

optikeye: Why purchase it? It's super easy to make and I've made it for ages.

1/2 cup kosher salt.
5 tsp of Sriracha sauce.

Mix well together and put on foil or parchment paper--layer it out. Preheat the oven to 200.
Put that in the oven and turn off the oven. It will dry overnight.
Wait---about 12 hours or more, until it's dry. It'll clump up but just put in a plastic bag and smash it back to salt.

Good for salting a glass rim for a bloody marry, or finish salt for fish, chicken, salads.


And noted.
 
2013-03-07 08:58:23 PM  

optikeye: Why purchase it? It's super easy to make and I've made it for ages.

1/2 cup kosher salt.
5 tsp of Sriracha sauce.

Mix well together and put on foil or parchment paper--layer it out. Preheat the oven to 200.
Put that in the oven and turn off the oven. It will dry overnight.
Wait---about 12 hours or more, until it's dry. It'll clump up but just put in a plastic bag and smash it back to salt.

Good for salting a glass rim for a bloody marry, or finish salt for fish, chicken, salads.


You are my hero. I prefer the Chilli-Garlic version to the original Sriracha.
 
2013-03-07 08:58:54 PM  

ghare: red5ish: Sriracha does not complement bacon.

wrong


Agreed.

But if you'd like a good spicy salt, there is a company that has salt infused with Indian ghost chili. One grain is pure heaven. Granted, doesn't have the flavor of Sriracha, but dang it does pack a punch.
 
2013-03-07 09:03:22 PM  
Why have I never come across Sriracha besides in Fark threads?  I feel out of the loop :/ need to try
 
2013-03-07 09:05:04 PM  
I only use it to add to weak buffalo wing sauce.   Adds a little flavor and heat.
 
2013-03-07 09:05:25 PM  

FourPetesake: Why have I never come across Sriracha besides in Fark threads?  I feel out of the loop :/ need to try


Or you could not waste your time with something just barely above store brand Tobasco on the hot sauce chain of awesome.
 
2013-03-07 09:11:49 PM  

optikeye: Why purchase it? It's super easy to make and I've made it for ages.

1/2 cup kosher salt.
5 tsp of Sriracha sauce.

Mix well together and put on foil or parchment paper--layer it out. Preheat the oven to 200.
Put that in the oven and turn off the oven. It will dry overnight.
Wait---about 12 hours or more, until it's dry. It'll clump up but just put in a plastic bag and smash it back to salt.

Good for salting a glass rim for a bloody marry, or finish salt for fish, chicken, salads.


Thanks for the idea - I have long ground up dried up sauces, but this seems quicker...
 
2013-03-07 09:15:58 PM  
Anyone ever tried CHICAOJI?

www.chicaoji.com
 
2013-03-07 09:16:06 PM  

antidisestablishmentarianism: optikeye: Why purchase it? It's super easy to make and I've made it for ages.

1/2 cup kosher salt.
5 tsp of Sriracha sauce.

Mix well together and put on foil or parchment paper--layer it out. Preheat the oven to 200.
Put that in the oven and turn off the oven. It will dry overnight.
Wait---about 12 hours or more, until it's dry. It'll clump up but just put in a plastic bag and smash it back to salt.

Good for salting a glass rim for a bloody marry, or finish salt for fish, chicken, salads.

You are my hero. I prefer the Chilli-Garlic version to the original Sriracha.


The chili garlic is the sh*t.

Speaking of Bloody Marys, I use the chili-garlic in mine, I think the Sriracha salt will complement it nicely, especially mixed 1/2 & 1/2 with the lemon salt (or sometimes smoked salt) I usually use.
 
2013-03-07 09:17:44 PM  
I love Sriracha, but it's absolutely best with a huge steak burrito. Something like this:

gwiv.com

Blast some in there before every bite. That's a command.
 
2013-03-07 09:18:43 PM  

The Snow Dog: smoked salt)


This sounds delicious. Why have I never heard of it.
 
2013-03-07 09:19:51 PM  

optikeye: Why purchase it? It's super easy to make and I've made it for ages.

1/2 cup kosher salt.
5 tsp of Sriracha sauce.

Mix well together and put on foil or parchment paper--layer it out. Preheat the oven to 200.
Put that in the oven and turn off the oven. It will dry overnight.
Wait---about 12 hours or more, until it's dry. It'll clump up but just put in a plastic bag and smash it back to salt.

Good for salting a glass rim for a bloody marry, or finish salt for fish, chicken, salads.


Yeah as soon as i read the headline i wandered into my kitchen and mixed a small bowl of coarse salt with sriracha and now its sitting -- waiting for my wife to be done with her pita chips so i can use it to dry the stuff out while the oven cools...
 
2013-03-07 09:20:14 PM  

optikeye: Why purchase it? It's super easy to make and I've made it for ages.

1/2 cup kosher salt.
5 tsp of Sriracha sauce.

Mix well together and put on foil or parchment paper--layer it out. Preheat the oven to 200.
Put that in the oven and turn off the oven. It will dry overnight.
Wait---about 12 hours or more, until it's dry. It'll clump up but just put in a plastic bag and smash it back to salt.

Good for salting a glass rim for a bloody marry, or finish salt for fish, chicken, salads.


Thank you for that Bloody Mary tip.

You have just improved my weekend mornings.
 
2013-03-07 09:21:50 PM  
Take the salt I mentioned and grind it up to dust..in a spice/coffee grinder. Add white pepper, garlic powder, ginger powder.
And "true lime" powder. http://www.truelemon.com/true-lime.html
And paprika if you wish...or Cayenne  pepper. To taste.

Use that for a Thai spicy seasoning for homemade popcorn, or potato chips. Spray oil on the popcorn or melted butter and shake it in a paper bag. So it sticks.

If you don't have a dedicated spice grinder--you can clean the grinder by grinding rice and baking soda. Rinse, wash, repeat.
 
2013-03-07 09:23:31 PM  
I like Siracha in a hot bowl of pho along with hoisin and fish sauce... And sometimes on sushi rolls. Other than that, I could take or leave it. Not a huge spicy food eater other than homemade jalapeño bacon poppers. Omgyum.
 
2013-03-07 09:23:49 PM  

EvilEgg: Sriracha is tasty enough, I just don't understand this over the top adoration.


I use Sriracha in many of my sauce-based dishes (it really perks up marinara sauce) or to hype my fried rice, but its somewhat sugary and not ideal when you just want to add heat.

Lately I've favored ground Bhut Jolokia* to give my meals some pop without altering its inherent flavor.

*Note: a little goes a long way.
 
2013-03-07 09:30:46 PM  

DeltaPunch: I love Sriracha, but it's absolutely best with a huge steak burrito. Something like this:

[gwiv.com image 600x558]

Blast some in there before every bite. That's a command.


Sweet Mother of God!!

gwiv.com
 
2013-03-07 09:30:58 PM  
Saw Sriracha Sauce at The Dollar Tree recently.
The shine has now faded.
 
2013-03-07 09:39:23 PM  
Old news. Some of have been making this and other flavored salts in smokers and dehydrators for years.
Last holiday season I made close to 50 lbs to give away.
 
2013-03-07 09:41:27 PM  
you can have my mango lime seasoning when you pry it from my cold, dead hands!Oh, and Sriracha ain't that great. If I want a plain jane hot sauce like that, I reach for the classic Crystal. . . Just red peppers, vinegar, and salt, but still the best taste for that plain variety.
 
2013-03-07 09:46:37 PM  

EvilEgg: Sriracha is tasty enough, I just don't understand this over the top adoration.


Food hipster douches resemble large herds of wildebeest in the way they communicate en masse.
 
2013-03-07 09:51:22 PM  
Sontava is better
 
2013-03-07 09:55:29 PM  

DeltaPunch: I love Sriracha, but it's absolutely best with a huge steak burrito. Something like this:

[gwiv.com image 600x558]

Blast some in there before every bite. That's a command.


insert mom joke here
 
2013-03-07 09:56:22 PM  
Lot unimpressed.


/she never should have looked back
 
2013-03-07 09:56:22 PM  
An orange county vegan hippie.  Yeah, I trust her culinary advice...
 
2013-03-07 09:57:16 PM  

Insatiable Jesus: EvilEgg: Sriracha is tasty enough, I just don't understand this over the top adoration.

Food hipster douches resemble large herds of wildebeest in the way they communicate en masse.


In the immortal words of Apollo Creed in Rocky 2, "ding... ding..."
 
2013-03-07 09:59:21 PM  

Life_is_a_carnivore: Saw Sriracha Sauce at The Dollar Tree recently.
The shine has now faded.


Really, if it was a dollar, Id buy a case of it.

/$3.99 a bottle for the rooster variety.
//The stuff you see in dollar tree and other dollar stores is just surplus from the manufacturer or from other retail stores that have closed down.
 
2013-03-07 10:02:53 PM  
Am I the only person who dosnt like spicy food.  This sriracha stuff is in everything now.
 
2013-03-07 10:09:41 PM  

maudibjr: Am I the only person who dosnt like spicy food.  This sriracha stuff is in everything now.


You and my 2 year old son.

Now Adobo, there is a seasoning that goes with everything.
 
2013-03-07 10:10:00 PM  
Sriracha Sauce is like 2000 on the Scoville scale. So basically, it's like hot sauce for Mexican infants.

Man up, dudes! Blair's 16 Million Reserve is calling you!
 
2013-03-07 10:10:03 PM  
How long before they divide by zero with Sriracha salt-cured, battered + deep-fried, chocolate-covered bacon?
 
2013-03-07 10:10:06 PM  
I like Sriracha, but I prefer Tapatio honestly.
 
2013-03-07 10:12:53 PM  

optikeye: Why purchase it? It's super easy to make and I've made it for ages.

1/2 cup kosher salt.
5 tsp of Sriracha sauce.

Mix well together and put on foil or parchment paper--layer it out. Preheat the oven to 200.
Put that in the oven and turn off the oven. It will dry overnight.
Wait---about 12 hours or more, until it's dry. It'll clump up but just put in a plastic bag and smash it back to salt.

Good for salting a glass rim for a bloody marry, or finish salt for fish, chicken, salads.


Brilliant. I bet this would work for a lot of other things. Bacon grease?
 
2013-03-07 10:13:25 PM  

Rindred: How long before they divide by zero with Sriracha salt-cured, battered + deep-fried, chocolate-covered bacon?


*From zombie pigs
 
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