Sriracha appreciation thread

[rezznor]

seriously, this is one of the best underrated chili sauces out there. If you haven't tried it yet, you gotta give it a shot. It has just recently started going main stream. There's even a few burger joints I know of that has it as a condiment now, and some high end chefs have started using it in their dishes.

http://themenucafe.files.wordpress.com/2009/05/14074l.jpg
[QUOTE]Sriracha Chili Sauce
Posted on 10.27.05 by Nick Lindauer @ 6:38 am | Comments: |

[rufuspaul]

Oh hells yeah! :rockon:

[rezznor]

Some Sriracha recipes:

[QUOTE]Sriracha Remoulade
1 cup mayonnaise
1/4 cup sriracha
2 tablespoons red wine vinegar

Whisk together until smooth. Serve as a dipping sauce with fried calamari rings.

Fried Calamari
1/2 cup calamari
1 cup milk
1 cup flour
1/2 cup semolina
Vegetable oil for frying
Salt and pepper

Soak calamari rings in milk for about 20 minutes; drain.

In a bowl, combine the flour and semolina. Dredge the calamari in the flour mixture, and shake off the excess.

Heat the oil to 350 degrees, and fry the calamari until golden brown.

Season with salt and pepper and serve with Sriracha Remoulade.

Sriracha Spicy Buffalo Wings
6 chicken wings
Oil for frying
3 tablespoons Frank

[rufuspaul]

Some Sriracha recipes:



I think I'll try the wings recipe this weekend

Awesome. Repped.

[kentatm]

i think its ok stuff but i have some friends who put it on so much stuff it actually becomes annoying when they ask if i have any.

[AmoebaD]

i get the kind infused with lemon. good stuff, great with some fried up whities (fish not caucasians).

[lazerface]

best. hotsauce. ever.

[west_tip]

http://www.americandietrevolution.com/wp-content/uploads/mex_grocer_1956_33212113.jpg

[-p.tiddy-]

I like rooster sauce too but Cholula>>>

[mr.big35]

its a GOAT hot sauce. you will find them in your local asian grocery stores

[nathanjizzle]

its actually starting to get overrated. ive used sirachi all my life being i am vietnamese, i dont see the big deal though. I like to cook alot and i always have sirachi but i never find myself using sirachi in recipes. Byitself, It doesnt really go well with many things. As a condiment you can mix it with mayo to put on a burger, dip fries in, or use as spicy tuna roll.

[boozehound]

while its a fine hot sauce, I personally find it to be massively overrated. I prefer mexican style sauces like Cholula, but even in the asian hot sauce category its not that special IMO.

[Done_And_Done]

its actually starting to get overrated. ive used sirachi all my life being i am vietnamese, i dont see the big deal though. I like to cook alot and i always have sirachi but i never find myself using sirachi in recipes. Byitself, It doesnt really go well with many things. As a condiment you can mix it with mayo to put on a burger, dip fries in, or use as spicy tuna roll.


It's been a go-to condiment with my Pho for years. You can't go to a Viet resto and not find Sirachi. But I agree in the sense that it isn't the greatest as a stand alone hot sauce. I still love it though...

[DukeDelonte13]

i feel like you can get it anywhere now. It's good but not GOAT sauce. I always got it stocked though.

[gigantes]

sriracha, corn on the cob, and a power drill... is this guy a genius, or what?

http://i.imgur.com/YmbzezQ.gifv

[Meticode]

I lost my taste for it over the last year or so. Too many things have polluted the market with sriracha flavoring. It's lost it's edge to me. It's a dying flavor of the month breed.

[imdaman99]

There was a time when I wanted it on everything, but like Meticode said, I lost my taste for it as well. Sucks because I bought a 6 pack on Amazon. I'm on the 2nd bottle and it's been almost 2 years :lol

What the heck, I'll have some in my food tomorrow, why not :banana:

[9erempiree]

....translated....Shit Sauce.

[Long Duck Dong]

Used to put it on everything now, like others have said, I have grown less fond of it. I still find it fantastic on plain rice though.

[gigantes]

my problem with it is that it's too sugary. the calories can add up real fast if you use it on a regular basis.

by the same token, it can really save a soup or stew that's too bland or spiced wrong. in those cases, the sugar helps balance things out like you wouldn't get by using a vinegar hot sauce.

[rufuspaul]

http://theoatmeal.com/comics/sriracha


I still use it regularly with Pho and other Asian food. Trader Joe's makes one that is milder and slightly sweeter that works well with things like shrimp cocktail.

[Thorpesaurous]

I used it almost exclusively on eggs. I've never used it on a cheeseburger, and I'm really not sure why.

[rufuspaul]

I cooked some mussels last week and I wanted to steam them in a Thai coconut broth. So I saut

[rezznor]

[QUOTE=rufuspaul]I cooked some mussels last week and I wanted to steam them in a Thai coconut broth. So I saut

[rufuspaul]

that looks amazing rufus. im gonna try your recipe when i get home. ive never cooked mussels, always order them when im out. do you have any tips on how to properly cook them?


Thanks. They're super easy. Be sure when you buy them that they don't smell like anything but salt water. Then you need to clean them and sometimes "de-beard" them, i.e. remove the mossy looking stuff that they use to attach themselves to rocks. If they are farm raised you can often skip this step. Make sure that the shells are closed. If they are open slightly, but close when you tap on them they are fine but any that stay open should be thrown out. Same with any that have broken shells.

The classic way to cook them is to saut

[rezznor]

[QUOTE=rufuspaul]Thanks. They're super easy. Be sure when you buy them that they don't smell like anything but salt water. Then you need to clean them and sometimes "de-beard" them, i.e. remove the mossy looking stuff that they use to attach themselves to rocks. If they are farm raised you can often skip this step. Make sure that the shells are closed. If they are open slightly, but close when you tap on them they are fine but any that stay open should be thrown out. Same with any that have broken shells.

The classic way to cook them is to saut

[rufuspaul]

Medium high and whatever pan you have handy. I usually just use a regular pan but I've done them in a wok before and they turned out fine.

[Thorpesaurous]

[QUOTE=rufuspaul]I cooked some mussels last week and I wanted to steam them in a Thai coconut broth. So I saut

[rezznor]

Medium high and whatever pan you have handy. I usually just use a regular pan but I've done them in a wok before and they turned out fine.
Thanks again

[~primetime~]

Thread is proof that rez was into sriracha before it turned into hipster ketchup.

:applause:

[rezznor]

Thread is proof that rez was into sriracha before it turned into hipster ketchup.

:applause:
i out hipstered the hipsters :oldlol:

[senelcoolidge]

The first time I tried it I loved it, but I got tired of it quickly. It's good stuff. Is this just catching on now..it's been around for awhile.

[rezznor]

The first time I tried it I loved it, but I got tired of it quickly. It's good stuff. Is this just catching on now..it's been around for awhile.
This particular brand has been around since the. the 70s the family that makes it are vietnamese refugees that settled in California

[Derka]

I had pho for the first time like...15 years ago? That was the first time I'd ever had sriracha. Its good stuff but when you start to see Sriracha as a Lay's Potato Chip flavor, shit has gone overboard. I like adding it to my scrambled eggs and my homemade mac n' cheese.

Still keep a bottle around though. That, Cholula and just some regular old Tabasco from McIlhenney's fills my hot sauce requirements for common use. Once in a while I'll grab a bottle of something that looks interesting at a farmer's market.