Sriracha appreciation thread

[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

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

[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.