Yep - Ive made several of the recipes from that issue of BA that use it - it is great.Check this thread....

Alexa

Here is a link that might be useful: January New recipe review

that's funny - Scott just returned from 3 weeks in Asia, and his request for me to repeat is Mee Goreng. The recipe we found has Sriracha in it. So he's off to the store!

It's been a staple in my kitchen for many years. We go through a lot of hot sauce, Sriracha is my favorite for any thing that requires hot sauce--and some that don't. When DH wants to put his own on his food, like eggs or soup, he asks for Crystal. But he doesn't know any better. I like the clean taste of Sriracha.

How did I miss that Alexa? Probably because I'd never heard of sriracha until last week lol.
Stacy, let us know how your recipe turns out! Sounds very exotic :)
Cathy, my DH loves Crystal sauce. It's the only one we buy. I'm curious what he'll think of the sriracha.

I first heard of Srirachi sauce over a year ago when numerous people on the Harvest Forum were raving about it. So...I aked what it was and where to buy it and subsquently bought it as Christmas gifts for all the guys in the family. Glad to hear they can get it at Walmart (not my favorite store) but it is convenient. They're everywhere here.

I saw the article in Bon Appetit and thought that was surprisingly interesting. Haven't tried any of the recipes yet, though.

jude

Stacy, what kind of noodles do you use for Mee Goreng?

I grew to love Nasi Goreng (made with rice) when I was in Malaysia. I even ate it for breakfast - ha!

Teresa

elery loves sriracha, but even better, he likes a "knock off" that Readinglady sent to me, made in Oregon. It's called "Thai and True Sirachee", and it's basically sriracha with the addition of habanero. Yup, Sriracha on steroids, LOL.

I don't like either of them, so none of those recipes for me.

Annie

Hi Teresa - the recipe we found online that Scott sounded the closest to what he had, calls for fresh chinese egg noodles...not sure what we're going to do as we're not in an area with an asian market...I figured if he went to the store, he could look for something that seemed similar to what he had???

So now that I know what sriracha is, I'm seeing it everywhere. This was on the Yahoo homepage today. I'm definitely going to try these.

Here is a link that might be useful: Sriracha chicken wings

It's nothing special as far as I'm concerned. Sometimes I wonder about the motivations for the 'in thing' among 'foodies'. Stock in the company? It's basically salty vinegary hot sauce. So many other hot sauces, homemade and some I've found at mexican markets are so much better IMHO. Just because a few magazine articles announce the new in-thing is not necessarily a reason to jump on the bandwagon.

Duane

We all agree that we have different tastes. Sriracha is my go-to hot sauce for everyday and I have been using Tuong Ot Sriracha long before there was a "bandwagon". I am also a collector of hot sauces, having up to 30 different sauces at a time.

DH introduced me to it years ago. I guess it was popular when he was in the AF (back in the Dark Ages.) IMO, it goes best with pork. It's ok. I do like the vinegary twang. I sent some to my sister, who is a hot sauce addict, and she puts it on her hamburges like you would mustard. She also eat habaneros raw, so I wouldn't take her as a role model. LOL!

I would like to try the steroid version that Annie mentioned.

This forum and Bon Appetit get me to try things I NEVER would have tried-like sriracha. I'm not at all into hot sauces but this article convinced me that maybe I'm missing something so I picked up a bottle. Just opened it and tasted a bit and I like. I like a lot. The fun part for me will be experimenting with it and seeing where I can use it.

Elery's steroid version scares me. A lot :)

Tracey

The

Cathy, I sent an email to the company to see if I could buy some more without taking a trip to Oregon, although I guess I could do that and visit Carol (Readinglady)!

At any rate, they only wholesale through the internet, but they'll sell me a case for $48 plus shipping. I'm kind of considering getting Elery a case for his birthday or our anniversary or something.

Annie

Thanks for the information. I sure don't go through the stuff fast enough to invest in a case.

Annie, I am really surprised that this is something that you could make really easy and not have to buy. Really it is just a simple hot sauce, tomato based with vinegar, salt and spices. Make it yourself! Add a bit of habanero and make it perfect for Elery. This stuff is nothing fancy or special. It's really blowing my mind that Bon' Appetit would consider this a gourmet ingrediant. I know there are fans and I'm not saying it's bad or anything....just nothing really special. I just shake my head at what people consider the new 'in-thing'...?????????

Duane

Duane, you are right that there is nothing new about Sriracha. It has been a standard item in Vietnamese groceries for years, the Vietnamese equivalent of Heinz Ketchup. What's new is that Asian foods and ingredients have become so much more familiar and available in recent years. So far as making your own, yes you could. But you could also make ketchup.

Two qualities that make Sriracha useful to me are its thick consistency and a less acidic taste than many other hot sauces. I use the others too, when I want a more liguid consistency and/or acidity, but when I want to add heat without a lot of tartness, I go for Sriracha.

Jim

East meets West: Sriracha and catsup mixed together > tater tots > dip, eat and repeat! Good and spicy!

I am with Duane on this. I have been using Sriracha for too many years, as well as many other hot sauces.

I am thankful for Sriracha for another reason. I save the squeeze bottles for other sauces such as oyster sauces, ketchup, mayo, and other custom sauces I make.

dcarch

Jim, I DO make my own catsup!

Duane, I have looked up a couple of Sriracha recipes, they start with dried peppers, so maybe I'll give it a try if I get any hot peppers this year. I didn't get any last year, they didn't like the weather any better than the tomatoes did here.

It's going to be hard for me to make, though, because I adjusst recipes by tasting and I can't stand the stuff and don't want to taste it enough to try to even make it!

Annie

Today I taste tested the 6 open hot sauces that I had in my refridgerator.
Frank's Original RedHot
Tuong Ot Sriracha
Rickey's World Famous
Sontava Habanero XXX Hot Sauce
Desert Pepper XXX Habanero Pepper Sauce
Crystal Hot Sauce

Bottomline for my taste buds--Tuong Ot Sriracha.

Thank you for pushing this issue for me as I consolidate a few, threw away a few, and going forward I know what I will stick with. With all the things that we can "make really easy and not have to buy" one has to make decisions based on time constrains, availability of ingredients, amount of product used (i.e. 1 bottle every 6 months), and money saved.

As a side note-my taste buds are fried.

LOL, Cathy, your taste buds may never recover.

Elery loves hot sauces and spicy things. I don't, I like just a tiny bit of heat, I want to taste the food I put it on too! He goes through a lot of Sriracha, though, so maybe.....

Annie

I like sriracha. We've been using a lot of it this week as I am struggling to cook all those Vietnamese and Thai dishes I learned on our trip. But I had it in the house already before we went. It's always available in Thai and Vietnamese restaurants, and I like it there, and it's cheap and the squeeze bottle is convenient. I squirt it into a lot of things that are too boring.

I like hot sauce, so I have several different kinds. I agree they all have their points and uses; I love the mustardy kind from Barbados. But you know what? Good old Tabasco Sauce is really delicious; I like it better than most of the fancy ones I've gotten.

I bought some sriracha for something or other awhile back. I tend to use it often now, since I can't have the salsas that I love. (No seeds for me, boohoo!) I'm glad to know it's made from ripe jalapenos - the bottle just says chiles.

I use it a lot. It's my favorite hot sauce; good and hot (hotter than Tabasco, but less vinegary). Has an undercurrent of garlic, but it's mostly good pure clean capsicum hot-osity. Great stuff. If I had to be limited to one hot sauce, this would be it. Great in soups, sauces, stews--wherever you want some red pepper zing.

I've tried a couple of brands from Thailand, but I greatly prefer the Huy Fong brand made in California. Because the bottle has a picture of a rooster on it, it's sometimes called 'rooster sauce'.

I once noticed Mario Batalli squirt some of this stuff into some dish he was making on Iron Chef.

Here is a link that might be useful: huy fong sriracha

I used to make my own, particularly when I had chili plants in my yard. However, for the past few years I've been using the Huy Fong Sriracha because it is cheap, and I really like the flavor. I also like that it is thick. When I made my own, I used ripe (red) jalapeños, garlic, white balsamic vinegar, and kosher salt. I put everything in the blender and then stored it in a jar. The good thing about making it yourself is that you get to choose what kind of vinegar goes into it, and that makes a big difference. I also took out all the seeds so that I could get more chili flavor for the same amount of heat. I haven't noticed seeds in Sriracha, and that is another plus. Before, I would buy Chinese chili paste, and I started making my own just so that I could make it without the seeds.

I use Sriracha when I make Bloody Caesars, but I also use it in eggs in place of black pepper. In most recipes, I prefer to use fresh chilies (and I go through a lot), but it's great to have something to adjust a recipe after it is finished. Also, I can make things a little blander for Kevin and then add the hot sauce to my servings.

Lars

Coincidentally, I just sampled it during a demo of making sushi in a store. The demo'er squirted a pink sauce with a fine-nozzled plastic bottle (no label, just clear) across the top of the sushi and I liked the enhancement it provided as I'm not normally a fan of "hot." But this wasn't over the top. When I asked what the sauce was, he replied it was mayo mixed with Sriracha. I went right out and bought some of this as I'm figuring it should also last a long time in my pantry and I could foresee using this in moderation when heat is called for.

arline

I never heard of this stuff before and I just went to that link you provided Tracy - I know that stuff lol!!! I see that bottle with the rooster on it all the time in the grocery store, but I never bothered to check it out! It was just another one of dozens and dozens of Asian condiments we have around here. Guess you need someone else to point something out to you that you take for granted in your own back yard! I'm going to have to get some now and check it out - I love hot and spicy!

Lisa

Interesting that you mentioned using it with mayo, as that's what I do when I'm making sandwiches - I never use plain mayo - I always mix Sriracha with it (or sometimes something else). Most of my Sriracha gets mixed with mayo.

Lars

I love the idea of mixing sriracha with mayo! See, that's the beauty of this forum. I never fail to learn something new.

Lisa, I had always seen it at the grocery but never knew exactly what it was. I was so intrigued by the article that I ended up picking some up and we are really enjoying it.

Tracey