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(LA Times)   California Department of Public Health cock blocks the makers of Sriracha for 30 days, hopefully it doesn't turn blue   (latimes.com) divider line 181
    More: Sad, California Department of Public Health, Sriracha, mid-January, Huy Fong Foods, Superior Court of Los Angeles County, industrial processes, Asian Food, health policy  
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7331 clicks; posted to Main » on 12 Dec 2013 at 10:57 AM (18 weeks ago)   |  Favorite    |   share:  Share on Twitter share via Email Share on Facebook   more»



181 Comments   (+0 »)
   
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2013-12-12 11:01:54 AM
"I'M BEING SEXUALLY ASSAULTED BY A COP!"

"heheheheheh"

"Three days off with pay!"

The only thing more useless than calling a cop is calling a cop on a cop.
 
2013-12-12 11:01:59 AM
Because the sauces are ground fresh and not cooked, additional safety measures are required, said department spokeswoman Anita Gore.

/meh
 
2013-12-12 11:02:18 AM
There is going to be no shortage, they said!  You don't need to stock up, they said!

[rageface.jpg]

FAAAARRRRRRRRRRKKKKKKKKKKK YYYYYYOOOOOOUUUUUU!
 
2013-12-12 11:02:38 AM
Annnd yeah, straight out of the gate on the wrong thread.  I plead only one coffee.   :  /
 
2013-12-12 11:03:10 AM
They can move to Louisiana if they want to avoid crazy legal hoops in California.
 
2013-12-12 11:03:51 AM

bunner: Annnd yeah, straight out of the gate on the wrong thread.  I plead only one coffee.   :  /


Made a good point, nonetheless.
 
2013-12-12 11:04:37 AM

bunner: "I'M BEING SEXUALLY ASSAULTED BY A COP!"

"heheheheheh"

"Three days off with pay!"

The only thing more useless than calling a cop is calling a cop on a cop.


Replace cop with cock and this comment wouldn't be too out-of-place.
 
2013-12-12 11:05:46 AM
AND...another business runs screaming from California in 3, 2, 1....
 
2013-12-12 11:05:59 AM
It shouldn't bother me. I've just about stopped using Sriracha. I use their Chili Garlic sauce instead.

Batches of the company's three sauces, Sriracha, Chili Garlic and Sambal Oelek, now must be held for 30 days

Well, crap.
 
ZAZ [TotalFark]
2013-12-12 11:07:08 AM
enforcing stricter guidelines

If they are being enforced, are they really guidelines?
 
2013-12-12 11:08:00 AM
Cayenne sauce is better. Food snobs give me gas.
 
2013-12-12 11:08:38 AM

bigpete53: They can move to Louisiana if they want to avoid crazy legal hoops in California.


Yeah, no crazy legal hoops in Louisiana!

"In New Orleans, it is considered 'simple assault' to bite someone; it is 'aggravated assault' if the biter has false teeth."
 
2013-12-12 11:09:54 AM

bigpete53: They can move to Louisiana if they want to avoid crazy legal hoops in California.


I second this...
 
2013-12-12 11:10:08 AM
Is Sriracha the new internet craze where everyone pretends it's the best stuff EVAR? Kind of like bacon?

images.fineartamerica.com
 
2013-12-12 11:12:17 AM
At this point we can only conclude that Tobasco has paid off California to fark with Sriracha.

As others have suggested, they should just move to New Iberia, Louisiana.  Home of both Tabasco and Louisiana Hot Sauce.
 
2013-12-12 11:13:29 AM

abhorrent1: Is Sriracha the new internet craze where everyone pretends it's the best stuff EVAR? Kind of like bacon?

[images.fineartamerica.com image 600x450]


No.  It's been around for quite a while.  And it's not the best stuff ever.

It's just really f*cking good.
 
2013-12-12 11:14:20 AM

abhorrent1: Is Sriracha the new internet craze where everyone pretends it's the best stuff EVAR? Kind of like bacon?

[images.fineartamerica.com image 600x450]


have you not tried it? it's popular for a reason.
 
2013-12-12 11:15:21 AM

bunner: Annnd yeah, straight out of the gate on the wrong thread.  I plead only one coffee.   :  /


Go Directly to "Jail" and Do Not Pass "Go"

I've tried making home-made hot sauces with fresh ingredients, and probably needed a haz-mat suit.  I once chopped and diced some seriously hot peppers then went to take a leak, planning to wash my hands afterward.  FAIL on a nuclear level.
 
2013-12-12 11:15:33 AM

abhorrent1: Is Sriracha the new internet craze where everyone pretends it's the best stuff EVAR? Kind of like bacon?

[images.fineartamerica.com image 600x450]


New?  Where have you been.

(Much like bacon, it really is good stuff but the internet craziness gets tiresome.)
 
2013-12-12 11:16:11 AM
i738.photobucket.com

/Texas Pete is made in North Carolina
 
2013-12-12 11:16:20 AM

MBooda: bigpete53: They can move to Louisiana if they want to avoid crazy legal hoops in California.

Yeah, no crazy legal hoops in Louisiana!

"In New Orleans, it is considered 'simple assault' to bite someone; it is 'aggravated assault' if the biter has false teeth."


I said Louisiana, not New Orleans. If you've lived here, you know what I'm talking about.
 
2013-12-12 11:16:33 AM
I just ran out two days ago and can't pick up more anytime soon because the freezing temperatures boned the roads.

img.photobucket.com
 
2013-12-12 11:22:29 AM
I worked in the QC division of a food company in the past, and I'm just here to say 30 days is extremely excessive, considering most pathogens now take under 1 week to test for.

I would sue the CDH, especially if they could prove having a 30 day stock of your stuff isn't possible with your current storage.
 
2013-12-12 11:23:30 AM
Oh no, what will hipster foodies put on their bacon cronuts at the food truck?
 
2013-12-12 11:24:06 AM

Onkel Buck: [i738.photobucket.com image 290x292]

/Texas Pete is made in North Carolina


Shouldn't Texas Pete be made in Texas?

Or renamed to "Carolina Pete"?

Could be worse.  Could be made in New York City.
 
2013-12-12 11:24:51 AM

assjuice: Oh no, what will hipster foodies put on their bacon cronuts at the food truck?


You know what's more pathetic than being a hipster foodie?
 
2013-12-12 11:25:04 AM

assjuice: Oh no, what will hipster foodies put on their bacon cronuts at the food truck?


Assjuice?
 
2013-12-12 11:26:38 AM

abhorrent1: Is Sriracha the new internet craze where everyone pretends it's the best stuff EVAR? Kind of like bacon?

[images.fineartamerica.com image 600x450]


as i say in all these threads; it needs more chili & fish sauce & less sugar, at which point i'd penis it

follow up: as of last sriracha themed thread i had first tried lee kum king brand sriracha (i think that's it) and thought it had too much vinegar. a farker pointed out in fact there is no vinegar in it.  so i tried again and now am hooked.  it takes a bit to get used to, but now... it's like a whiff of your lovers pits.
 
2013-12-12 11:26:53 AM

mainstreet62: I worked in the QC division of a food company in the past, and I'm just here to say 30 days is extremely excessive, considering most pathogens now take under 1 week to test for.

I would sue the CDH, especially if they could prove having a 30 day stock of your stuff isn't possible with your current storage.


According to the article, the only reason they want the 30 day rule is because they don't cook the peppers.  I wonder if all food manufacturers are held to the same standard?
 
2013-12-12 11:27:09 AM

Onkel Buck: [i738.photobucket.com image 290x292]

/Texas Pete is made in North Carolina


I go between Texas Pete on certain things and Sriracha on other things. I just started doing this in the last few months, so I haven't mastered which is perfect for what yet.
 
2013-12-12 11:30:29 AM

ciberido: Onkel Buck: [i738.photobucket.com image 290x292]

/Texas Pete is made in North Carolina

Shouldn't Texas Pete be made in Texas?

Or renamed to "Carolina Pete"?

Could be worse.  Could be made in New York City.


NEW YORK CITY?!
 
2013-12-12 11:30:36 AM
They're still making Cholula, right? Then what's the issue?
 
2013-12-12 11:33:25 AM

Louisiana_Sitar_Club: assjuice: Oh no, what will hipster foodies put on their bacon cronuts at the food truck?

Assjuice?


Why would someone put Tabasco on anything, let alone bacon cronuts?
 
2013-12-12 11:33:31 AM

Phil Moskowitz: abhorrent1: Is Sriracha the new internet craze where everyone pretends it's the best stuff EVAR? Kind of like bacon?

[images.fineartamerica.com image 600x450]

have you not tried it? it's popular for a reason.


I have and it's good but certainly not ZOMG! like everyone else seems to think.
 
2013-12-12 11:33:57 AM
Sounds like someone from Irwindale has family in the Public Health Department.

/farking corrupt bureaucrats
 
2013-12-12 11:35:01 AM

HaywoodJablonski: They're still making Cholula, right? Then what's the issue?


This

/Tapatio is also acceptable
 
2013-12-12 11:35:17 AM
 Sriracha has been around for a long, long, very long time. It's very good but there are many hot sauces and it is but one.
 
2013-12-12 11:35:36 AM

ciberido: Onkel Buck: [i738.photobucket.com image 290x292]

/Texas Pete is made in North Carolina

Shouldn't Texas Pete be made in Texas?

Or renamed to "Carolina Pete"?

Could be worse.  Could be made in New York City.


NEW YORK CITY! Get a rope! (loved that commericial)

The Legend of Texas Pete or how to name your product to sound more 'Merican and less Messican
 
2013-12-12 11:35:53 AM
www.thaifoodandtravel.com

If you have an asian grocery nearby (or can get to Eden Center in the DC Metro area) this is cheaper and better than Huy Fong stuff.
 
2013-12-12 11:37:38 AM

bigpete53: MBooda: bigpete53: They can move to Louisiana if they want to avoid crazy legal hoops in California.

Yeah, no crazy legal hoops in Louisiana!

"In New Orleans, it is considered 'simple assault' to bite someone; it is 'aggravated assault' if the biter has false teeth."

I said Louisiana, not New Orleans. If you've lived here, you know what I'm talking about.


Good point.  But, politics and laws in Iberia Parish have long been dictated by McIlhenny and the oil industry.
 
2013-12-12 11:38:16 AM

Satanic_Hamster: mainstreet62: I worked in the QC division of a food company in the past, and I'm just here to say 30 days is extremely excessive, considering most pathogens now take under 1 week to test for.

I would sue the CDH, especially if they could prove having a 30 day stock of your stuff isn't possible with your current storage.

According to the article, the only reason they want the 30 day rule is because they don't cook the peppers.  I wonder if all food manufacturers are held to the same standard?


Food manufacturers are definitely starting to be held to stricter standards. We just passed our SQF audit, which is an extremely grueling process necessary to supply anyone worth noting in the US and/or globally.

While it was widely known that kill step cook up will lead to a safer product, food companies were recently mandated to prove out that heating your product to a certain temperature for a certain amount of time actually killed pathogens. This was done by intentionally spiking food and/or ingredients with a pathogen (salmonella, listeria, etc..) until the plate counts were in the millions.

After cooking the product for the prescribed length of time at the right temperature, you had to scientifically prove that there was a 6 log reduction in live pathogens (aka, you had to prove that the plate count was <10 after the cook).

That is one of the now several things auditors will ask you up front for. If you don't have scientific verification of your products' kill steps while doing a SQF audit, it's an automatic fail.

It's possible that there's no scientific study for this particular company to prove that it's sauces are safe, but it should be easy enough to prove.
 
2013-12-12 11:48:45 AM
If you're in this thread to complain about sriracha sauce, or foodies, or anything like that then you're an idiot.  Sriracha is COMPLETELY different from tabasco/Cholula/tapatio.  They don't interchange.  Suggesting that they interchange is like saying, "Oh, no more ketchup, eh?  Here, just use this maple syrup."
 
2013-12-12 11:48:56 AM

bigpete53: They can move to Louisiana if they want to avoid crazy legal hoops in California.


They are also welcome to move to Garden City, GA where the whole place smells like paper mill pfharts.  We would welcome the smell of chilies any day. Uppity Californians.
 
2013-12-12 11:49:37 AM
I have a bunch of friends who would freak out if some "evil" corporation or other was releasing irritants into the air, but continue to rush to the defense of this company because they like its product.
 
2013-12-12 11:49:43 AM
Without it the Pho we make is unbalanced, almost better to not put the Hoisin sauce in to avoid the bad wind.

There are many hot sauces, one for each purpose. Sriracha for Asian, Tabasco for eggs and pizza, Tapatio for beef and chicken based dishes and Louisiana for those times I want to vomit.
 
2013-12-12 11:50:52 AM

Onkel Buck: ciberido: Onkel Buck: [i738.photobucket.com image 290x292]

/Texas Pete is made in North Carolina

Shouldn't Texas Pete be made in Texas?

Or renamed to "Carolina Pete"?

Could be worse.  Could be made in New York City.

NEW YORK CITY! Get a rope! (loved that commericial)

The Legend of Texas Pete or how to name your product to sound more 'Merican and less Messican


Cool link, and story.  In terms of BBQ sauces,  I picked up a bottle of "Rumboggies" Hot mustard-southern style.

It's good stuff, from Kansas City.  Wonder who Mr. and/or Ms. Rumboggie may have been; but they probably didn't live during the Depression.
 
2013-12-12 11:52:22 AM

Pants_Optional: Could be worse. Could be made in New York City.

NEW YORK CITY?!


Get a Rope.
 
2013-12-12 11:53:23 AM

Grapple: Pants_Optional: Could be worse. Could be made in New York City.

NEW YORK CITY?!

Get a Rope.


Rope was said twice.
 
2013-12-12 11:53:24 AM

Outlawtsar: this is cheaper and better than Huy Fong stuff.


Finally, I can stop busting my weekly budget on sriracha!
 
2013-12-12 11:55:02 AM

Explodo: If you're in this thread to complain about sriracha sauce, or foodies, or anything like that then you're an idiot.  Sriracha is COMPLETELY different from tabasco/Cholula/tapatio.  They don't interchange.  Suggesting that they interchange is like saying, "Oh, no more ketchup, eh?  Here, just use this maple syrup."


Meh. I use all of those for the heat and the flavor. They're all good on pizza, burgers, potatoes, making buffalo sauce, etc. The foods just come out differently.

/so... I do kinda use them interchangably
 
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