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(Foodbeast)   Sriracha gets turned into salt form, theoretically ending the need for any other seasoning   (foodbeast.com ) divider line
    More: Amusing, The Spell, kosher salt, seasons, baked potatoes, pornographic film  
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9628 clicks; posted to Main » on 07 Mar 2013 at 8:45 PM (3 years ago)   |   Favorite    |   share:  Share on Twitter share via Email Share on Facebook   more»



98 Comments     (+0 »)
 
View Voting Results: Smartest and Funniest
 
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
 
2013-03-07 10:17:50 PM  

poughdrew: 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.


Yeah, that has basically replaced table salt I'm my house. It's good on fresh limes too!
 
2013-03-07 10:19:53 PM  

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


*Shrug*
I don't like anything just because it is spicy, or dislike anything just because it isn't.  But spiciness doesn't bother me and chiles taste good, and although being spicy does not, by itself, make something more flavorful, I feel that it can help enhance flavors.  Some dishes benefit from it, some don't.


Pointy Tail of Satan: 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!


Is there such a thing?
That'd just be capsaicin crystals, which is stupid.  It wouldn't taste like anything, it would just burn the shiat out of your mucous membranes, probably make you vomit, irritate all your innards, and burn a hole in your stomach lining.
 
2013-03-07 10:21:15 PM  
img688.imageshack.us
 
2013-03-07 10:24:54 PM  
Sriracha has this contest in the bag.
www.nypost.com
/hot sriracha chips
//headed to the kitchen to make Optikeye's salt
///nom nom
 
2013-03-07 10:28:53 PM  
Disgusting sauce. Just.. no.
Would rather eat that Cholula crap.
 
2013-03-07 10:34:36 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.


I've been using this recipe since I saw it on Fark last fall. It's the only salt my wife and I use now.
 
2013-03-07 10:34:54 PM  
Pointy Tail of Satan: 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!

Is there such a thing?
That'd just be capsaicin crystals, which is stupid.  It wouldn't taste like anything, it would just burn the shiat out of your mucous membranes, probably make you vomit, irritate all your innards, and burn a hole in your stomach lining.


Yikes.
http://www.hotsauceblog.com/hotsaucearchives/blairs-16-million-produ ct -review/
 
2013-03-07 10:53:32 PM  
Siracha sauce is ok but I do prefer either southern or Mexican hot sauce.
put this: (I like the green habanero)
www.peppers.com
on this:
www.seriouseats.com
 
2013-03-07 10:54:08 PM  
Camp Frank's RedHot here.  Get farked all you Huy Fong lovers.
 
2013-03-07 10:59:40 PM  

RoyHobbs22: Camp Frank's RedHot here.  Get farked all you Huy Fong lovers.


Frank's xtra hot is probably my favorite of all time...
 
Al!
2013-03-07 11:23:04 PM  

Tellingthem: RoyHobbs22: Camp Frank's RedHot here.  Get farked all you Huy Fong lovers.

Frank's xtra hot is probably my favorite of all time...


I prefer Tabasco over Frank's, but you won't catch me turning down Frank's.  Mind you, I'm the sort that might put 6 or 8 pureed habaneros in a pot of chili, and I put a few jalapenos or a Hungarian in my spaghetti sauce, so Frank's is more just a flavor thing.  I've actually put it in my eye on a bet before.  It wasn't fun, but it was WAY less painful than many of the other hot sauces that I have accidentally got in my eye.  Dave's Insanity was almost an hour of pure Hell when a drop splashed right into my eye.......
 
2013-03-07 11:26:15 PM  

MrHappyRotter: 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.


I have had to slowly adjust to spicy food over the years, and most of the 'decent' sauces people praise just taste like burning death to me. Sriracha has a bit of flavor to it and doesn't kill me (although it tries if I go overboard).

/midwest heritage
//the land of no spices at all...
 
2013-03-07 11:27:24 PM  
I like spicy foods, and I do have a bottle of sriracha in the house.  I like flavor over straight heat, so the vinegar based hot sauces are usually what I favor.

Can any farker recommend a good, flavorful hot sauce on the medium high scale?  Not flavorless tongue number, but just enough kick...

Thanks
 
2013-03-07 11:31:55 PM  
I know you guys have just discovered despite it existing forever, but other condiments and spices are still good. Cholula is still really good, for instance.
 
2013-03-07 11:33:10 PM  
The only hot sauce I don't like is the stuff that's just painful for me to eat.  Fortunately, the only stuff that's painful to eat will bubble the paint off a car so I'm pretty good to go.
Franks is in the fridge now but the fridge is just the gateway to hotter so . . .

Anybody know if you can consume the pepper spray the police use?  I would think perhaps but then again I don't trust 'em to not put a vomit agent in it.
How great would that be, to be able to spray your food with hot sauce?

I've had stuff that made my teeth hurt . . . that can't be good
 
2013-03-07 11:34:04 PM  

Gawdzila: I like Sriracha, but I prefer Tapatio honestly.


I now have a new farkie for you.

I knew I liked you for a reason :)

There's a bottle of Tapatio in my fridge right now- it's great in the cream cheese mix I fill my jalapeños with before bacon-wrapping them.
 
2013-03-07 11:36:12 PM  

tripleseven: I like spicy foods, and I do have a bottle of sriracha in the house.  I like flavor over straight heat, so the vinegar based hot sauces are usually what I favor.

Can any farker recommend a good, flavorful hot sauce on the medium high scale?  Not flavorless tongue number, but just enough kick...

Thanks


For mexican I go

El Yucateco
They have a few different varieties in different heat levels. And is usually 1-1.50 a bottle so pretty cheap as well. the habanero goes from 5,000 to 9000 scoville units depending on the type. The jalapeno is only 1200 so that is pretty mild
 
2013-03-07 11:36:59 PM  

Marcintosh: The only hot sauce I don't like is the stuff that's just painful for me to eat.  Fortunately, the only stuff that's painful to eat will bubble the paint off a car so I'm pretty good to go.
Franks is in the fridge now but the fridge is just the gateway to hotter so . . .

Anybody know if you can consume the pepper spray the police use?  I would think perhaps but then again I don't trust 'em to not put a vomit agent in it.
How great would that be, to be able to spray your food with hot sauce?

I've had stuff that made my teeth hurt . . . that can't be good


Believe it or not, you CAN consume pepper spray. An ex of mine did it on a dare once. He said it really made his eyes water but it's 100% edible.

/he also got arrested for peeing on a fire hydrant once
//hence why he's an ex
 
2013-03-07 11:39:41 PM  

pxlboy: 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.


Add some hot chili oil.
 
2013-03-07 11:47:32 PM  
img.photobucket.comIt's jumped the shark.
 
2013-03-07 11:58:25 PM  
I have never actually had the condiment despite how much I enjoy Asian cuisine

What dish or food do you guys reccomend to try it for the first time? What is your favorite application?
 
2013-03-08 12:02:53 AM  
And my insane hunger didn't look through the thread carefully enough. Sorry

Must find burrito.
 
2013-03-08 12:03:15 AM  

Coastalgrl: I have never actually had the condiment despite how much I enjoy Asian cuisine

What dish or food do you guys reccomend to try it for the first time? What is your favorite application?


Toss it in pho
 
2013-03-08 12:25:11 AM  

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.

/Making a note here...
 
2013-03-08 12:43:05 AM  

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


I don't mind a little kick but I prefer intense flavor to intense heat in my food. Some peoples philosophy is the hotter the better and that's not me!
 
2013-03-08 12:49:00 AM  

Sudo_Make_Me_A_Sandwich: 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.



Sambal Oelek's fresh ground chili paste & Uncle Chen's chili garlic sauce, these two are always in my fridge.
 
2013-03-08 12:54:34 AM  

kiwimoogle84: Gawdzila: I like Sriracha, but I prefer Tapatio honestly.

I now have a new farkie for you.

I knew I liked you for a reason :)


Aww thanks :)
I like you for lots of reasons ;)


Fano: Coastalgrl: I have never actually had the condiment despite how much I enjoy Asian cuisine

What dish or food do you guys reccomend to try it for the first time? What is your favorite application?

Toss it in pho


Ditto this.  I don't use it on it's own that often, but it is an essential flavorant in pho broth IMO.  Delicious!
 
2013-03-08 01:11:53 AM  

Tellingthem: RoyHobbs22: Camp Frank's RedHot here.  Get farked all you Huy Fong lovers.

Frank's xtra hot is probably my favorite of all time...


www.mightysweet.com
Frank's is a good "general purpose" or "neutral" hot sauce.  But if I had to pick only one hot sauce, it would probably be Melinda's, which uses a carrot base.
 
2013-03-08 01:24:58 AM  

antidisestablishmentarianism: The Snow Dog: smoked salt)

This sounds delicious. Why have I never heard of it.


Stuff is really good on a Bloody Bull. I used to bartend, so know a dozen or so really good "from scratch" Bloody recipes. A Bloody Bull includes some beef bouillon or reduced beef stock with your tomato juice; Worcestershire; horseradish; black, red, and white peppers; pepper sauce; coriander; celery salt; mustard; lemon; and vodka. I'll bet a Sriracha and smoked salt blend rim would put that over the top.

Bloody Caesar is my favorite, just use clam base or clam juice instead of the jigger of beef bullion. I think it would be better with lemon salt / Sriracha salt blend.

/Also: Pickled asparagus or pickled green beans instead of / in addition to celery. (And a nice strip of crisp (but not too crisp) bacon?)
 
2013-03-08 02:26:46 AM  
injectible?
 
2013-03-08 02:44:44 AM  

red5ish: Sriracha does not complement bacon.


The hell it doesn't.

www.ocmit.com

Mix 5lbs of of 93/7% ground beef with 1 whole diced onion, one diced garlic clove, three eggs, and about 1/2 cup of Sriracha.
Press into 1/3lb patties, and wrap the patties in bacon.
Smoke for around an hour and a half, using mesquite or hickory. Personally, I like mesquite.

These will be the juiciest, most flavorful hamburgers that you'll ever have. 5lbs of meat doesn't go very far, because the whole neighborhood will smell great, and you'll have every friend, family, and neighbor in the area stopping by trying to get some.
 
2013-03-08 06:09:29 AM  
My daughter an I wept when we realized sriracha chips were already off the shelf.
 
2013-03-08 07:36:53 AM  
Three words: Sriracha crab dip
 
2013-03-08 08:50:44 AM  
All you really need are two products.

Liquid:
www.hotshoppe.com

And dry:
www.conradricemill.com
 
2013-03-08 09:22:38 AM  

Igor Jakovsky: 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.


$2 for the regular sized bottle.
Bought 4.
 
2013-03-08 09:50:08 AM  
I thought the Lay's chips were pretty lame.
 
2013-03-08 10:00:53 AM  

Gawdzila: kiwimoogle84: Gawdzila: I like Sriracha, but I prefer Tapatio honestly.

I now have a new farkie for you.

I knew I liked you for a reason :)

Aww thanks :)
I like you for lots of reasons ;)


Fano: Coastalgrl: I have never actually had the condiment despite how much I enjoy Asian cuisine

What dish or food do you guys reccomend to try it for the first time? What is your favorite application?

Toss it in pho

Ditto this.  I don't use it on it's own that often, but it is an essential flavorant in pho broth IMO.  Delicious!


Pho is my favorite hangover remedy. Or pick me up when I'm blue. Or when I'm hungry.

/love the stuff
//hold the tripe
 
2013-03-08 10:32:15 AM  

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

Sriracha is the new bacon, it seems.


Sriracha Bacon

Sriracha Bacon Ice Cream

Sriracha Bacon Beer

Mother of God! I'm a genius!

To the kitchen!
 
2013-03-08 10:38:18 AM  

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.


1/2 cup to 5 tsp? That seems like a strong ratio. I'm curious to try this, but are you sure that's the ratio?
 
2013-03-08 10:49:57 AM  
I prefer Frank's over everything else.
 
2013-03-08 10:50:13 AM  
blogs.sfweekly.com

www.kitchensupplyshop.com

My favorites.  Add to soups, stews, chili, tacos, pizza...you get the idea.  Yum!  Ow!
 
2013-03-08 10:50:49 AM  
I also make my own hot sauce.  Anyone else?
 
2013-03-08 11:24:42 AM  
How to make Sriracha Salt:

1) Take one bottle of Sriracha
2) Make it look back as it flees the burning city of Sodom

/Too soon?
 
2013-03-08 11:48:04 AM  

Bruxellensis: I also make my own hot sauce.  Anyone else?


I make my own BBQ sauce. The secret of mine is caramelized onions and balsamic vinegar.

Not the same, I realize. But then again, I'm not the hugest spicy food eater, so that might be why.
 
2013-03-08 11:56:29 AM  

SoCalChris: red5ish: Sriracha does not complement bacon.

The hell it doesn't.

[www.ocmit.com image 450x600]

Mix 5lbs of of 93/7% ground beef with 1 whole diced onion, one diced garlic clove, three eggs, and about 1/2 cup of Sriracha.
Press into 1/3lb patties, and wrap the patties in bacon.
Smoke for around an hour and a half, using mesquite or hickory. Personally, I like mesquite.

These will be the juiciest, most flavorful hamburgers that you'll ever have. 5lbs of meat doesn't go very far, because the whole neighborhood will smell great, and you'll have every friend, family, and neighbor in the area stopping by trying to get some.


That sounds incredible.
 
2013-03-08 11:59:40 AM  

kiwimoogle84: Bruxellensis: I also make my own hot sauce.  Anyone else?

I make my own BBQ sauce. The secret of mine is caramelized onions and balsamic vinegar.

Not the same, I realize. But then again, I'm not the hugest spicy food eater, so that might be why.


That's cool.  Homemade BBQ sauce is delicious!

I'm a total pepper head.  Love me some hotter than fark sauces!
 
2013-03-08 01:32:57 PM  
Marie Sharp's.  Anything by Marie Sharp's.  But most especially the green habenero.  Carrot/Veggie based, unlike most sauces which are vinegar based.  Flavorful *and* spicy.

www.cheesetraders.com
 
Al!
2013-03-11 09:17:10 PM  

Coastalgrl: I have never actually had the condiment despite how much I enjoy Asian cuisine

What dish or food do you guys reccomend to try it for the first time? What is your favorite application?


Cheeseburger.  Use it instead of ketchup.  Best cheeseburger you'll ever have.
 
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