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(Famadillo)   Today I learned that there are more than one Sriracha maker   (famadillo.com) divider line
    More: Misc, Sriracha sauce, Mexico, Huy Fong Foods, Black pepper, Red Hot Chili Peppers, Cooking, Chili pepper, Want  
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474 clicks; posted to Food » on 24 Jun 2022 at 11:30 PM (7 weeks ago)   |   Favorite    |   share:  Share on Twitter share via Email Share on Facebook



21 Comments     (+0 »)
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2022-06-24 7:20:17 PM  
cock-sauce is great and ubiquitous and inexpensive and all, but yeah it's hardly the only one.

thanks to foodtab, some while back I picked up a bottle of the Thai sriraja panich. initially I felt it had a sort of chemical/metallic hint, but now I think that was just me? been enjoying it better and better every time I use it. and what I really like is that there's not the cloying oversweetness of huy fong.

https://www.bonappetit.com/trends/article/the-original-sriracha

also I did try those Musashi brand green-sriracha and sriracha-mayo, eh, color me nonplussed.

/protip: the first R is a pronunciation-marker, but still unvoiced
 
2022-06-24 7:52:51 PM  
I was in the store yesterday and there was still plenty of Huy Fong sriracha on the shelf, so no real shortage yet.
 
2022-06-24 9:23:28 PM  

KarmicDisaster: I was in the store yesterday and there was still plenty of Huy Fong sriracha on the shelf, so no real shortage yet.


Yeah, like everything else, it's going to be here right up until it isn't. Went through the same thing with Fancy Feast Florentine Collection for the cats. It was in the stores, then suddenly it wasn't. For six months. Prices went through the goddamn roof on Amazon. Then it was back again.

I use Rogaine foam because I have shiatty, old man hair. For whatever reason it's having supply chain issues, so a $40 on Amazon is now $75 and none of the drugstores in my city have any of it in stock. It's been that way for over a month.

Prepare for $25 bottles of Rooster sauce by the end of summer.
 
2022-06-24 10:21:00 PM  
Grow your own.Early Jalapeno is 65 days from sprout to fully-developed pods, plus 4-5 days to go full red.Many of us have at least 90-100 frost-free days left this year.No shortages of garlic and vinegar, as far as I can tell.
 
2022-06-24 10:23:56 PM  

Lsherm: KarmicDisaster: I was in the store yesterday and there was still plenty of Huy Fong sriracha on the shelf, so no real shortage yet.

Yeah, like everything else, it's going to be here right up until it isn't. Went through the same thing with Fancy Feast Florentine Collection for the cats. It was in the stores, then suddenly it wasn't. For six months. Prices went through the goddamn roof on Amazon. Then it was back again.

I use Rogaine foam because I have shiatty, old man hair. For whatever reason it's having supply chain issues, so a $40 on Amazon is now $75 and none of the drugstores in my city have any of it in stock. It's been that way for over a month.

Prepare for $25 bottles of Rooster sauce by the end of summer.


I did lay in an extra bottle. I don't want to be a hoarder though. Also bought a bottle of some alternate stuff to test it.
 
2022-06-24 10:31:52 PM  

KarmicDisaster: I was in the store yesterday and there was still plenty of Huy Fong sriracha on the shelf, so no real shortage yet.


Yeah I just got a big bottle for cheap at the Bodega next to my work.  I guess I should stock up.
 
2022-06-24 10:51:45 PM  

KarmicDisaster: I don't want to be a hoarder though.


Can't really call it hoarding if you know the supply is going to dry up and you aren't buying more than you'd normally use.

I use the Huy Fong brand a lot, but that's all relative, so I bought three standard bottles the last time I went grocery shopping because they had them in stock and I read the news about the factory shutdown. That will easily get me through the summer. It's a condiment, not a staple. Rooster sauce on a Beddar Cheddar dog is a treat.
 
2022-06-25 2:28:34 AM  
The best sriracha maker? You. Yes, you.

Peppers (preferably red jalapeno or red Fresno), garlic, sugar, kosher salt (don't use iodized table salt; kills the bugs, no bueno).  Combine in food processor and make fine paste.  Stick it in a jar with the lid LOOSELY placed on top and let it ferment.  Stir every day for 3-5 days until the bubbling stops, then let them continue to ferment for another 2-3 days (fermentation should be complete by then).  Transfer to blender with white vinegar and puree, push through strainer to leave solids behind, boil liquid for 5-10 minutes until thickened (also kills the bugs that lead to further fermentation).  Keeps for months in the fridge in an airtight container.

You can dial the recipe in to your taste, but I like to make a brine for mine that I reincorporate prior to boiling, and add red Thai bird's eye chilis and a habanero or two.
 
2022-06-25 4:41:36 AM  
subject-verb disagreement

/dunce cap
//2stand in the corner facing THE WALL
 
2022-06-25 5:18:18 AM  
Homemade Sriracha Sauce  
Ingredients
⦁    1 pound red jalapeno peppers, stems cut off 
⦁    1/2 pound red serrano peppers, stems cut off 
⦁    4 cloves garlic, peeled 
⦁    3 tablespoons light brown sugar 
⦁    1 tablespoon kosher salt 
⦁    1/3 cup water 
⦁    1/2 cup distilled white vinegar 
Directions
Chop jalapeno and serrano peppers, retaining seeds and membranes, and place into a blender with garlic, brown sugar, salt, and water. Blend until smooth, pulsing several times to start.
Transfer puree into a large glass container such as a large jar or pitcher. Cover container with plastic wrap and place into a cool dark location for 3 to 5 days, stirring once a day. The mixture will begin to bubble and ferment. Scrape down the sides during each stirring. Rewrap after every stirring and return to a cool, dark place until mixture is bubbly.
Pour fermented mixture back into blender with vinegar; blend until smooth. Strain mixture through a fine mesh strainer into a saucepan, pushing as much of the pulp as possible through the strainer into the sauce. Discard remaining pulp, seeds, and skin left in strainer.
Place saucepan on a burner and bring sauce to a boil, stirring often, until reduced to your desired thickness, 5 to 10 minutes. Skim foam if desired.
Remove saucepan from heat and let sauce cool to room temperature. Sauce will thicken a little when cooled. Transfer sauce to jars or bottles and refrigerate.
 
2022-06-25 5:19:43 AM  
I got these from Amazon a couple of months ago. I was thinking they'd be great for camping trips, vacations, etc.
But now just grab a couple to keep desk side and leave the big bottle in the fridge for cooking use. I just got the 50 count tho. Still, the price has tripled now.

media-amazon.comView Full Size
 
2022-06-25 5:28:31 AM  
I think the article was talking about how there is more than one brand (or sub brand, to be accurate) still left rather than more than one producer.
 
2022-06-25 6:27:01 AM  
Still plenty of Huy Fong on shelves here.  A couple weeks ago at Dollar Quarter Tree, I picked up a bottle by Leaping Leopard.  It's pretty good, a bit darker than rooster sauce.  Should have snagged more.
 
2022-06-25 6:45:46 AM  
Nice to see others are advocating making your own sriracha (or just hot sauces in general).  Ridiculously easy and inexpensive to make.
 
2022-06-25 7:15:41 AM  
I recently discovered aged/boutique soy sauces and tamari. Get you some and be amazed--flavor instead of just salt.
 
2022-06-25 7:26:20 AM  

Qatmandu: Still plenty of Huy Fong on shelves here.  A couple weeks ago at Dollar Quarter Tree, I picked up a bottle by Leaping Leopard.  It's pretty good, a bit darker than rooster sauce.  Should have snagged more.


- (a.) totally stealing that, lol.
- (2.) ain't been in quite a while (which is unusual for me!) - may need to make a trip simply to look for that one.

I do have a leaping leopard product from there, but not the sriracha - "sweet chili sauce" - kind of like duck sauce with some bits of hot pepper and garlic in it? not great, not bad, but mostly too sweet for me.
 
2022-06-25 7:39:25 AM  

fastfxr: I recently discovered aged/boutique soy sauces and tamari. Get you some and be amazed--flavor instead of just salt.


kyuzokai McGrits and olrasputin (possibly some other foodtab Farkers as well) can attest the wonders of Yamaroku products. me, I let McButt do the talking.

Fark user imageView Full Size

Fark user imageView Full Size
 
2022-06-25 9:42:48 AM  

KarmicDisaster: I was in the store yesterday and there was still plenty of Huy Fong sriracha on the shelf, so no real shortage yet.


Hoard it all like toilet paper!

//Just kidding
 
2022-06-25 9:56:53 AM  
So the "article" mentions just one other producer. So it's just an advert plug in disguise.

tintar: /protip: the first R is a pronunciation-marker, but still unvoiced


wait, WHAT?!  It's not SHREE-racha?! Now you got me learnin', tintar!  On a saturday!

/yep, left the bold.
//sri ram jai ram jai jai ram
 
2022-06-25 10:04:35 AM  
My currently bought brand:

cdn.shopify.comView Full Size


Yes it's yellow.  And delicious.
 
2022-06-25 11:30:16 AM  

bostonguy: I think the article was talking about how there is more than one brand (or sub brand, to be accurate) still left rather than more than one producer.


you are completely and entirely wrong and your comment demonstrates exactly what is wrong with this country today

/free the weed
 
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