The new Gringo strain.Quote:
Originally Posted by Supermoon
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The new Gringo strain.Quote:
Originally Posted by Supermoon
Seeds have zero to do with heat.
If you look at a jalapeno, look for the yellow heat streak on the veins, that is the killer.
The width of that yellow streak will measure your heat.
It is a form of oil, which is why its hard to cut, it sticks to your mouth.
If you want to get rid of it quick, rinse with salt. Milk dont help either.
When you scrape the seeds, you are also scraping the vein, which makes people think its the seeds
OK, thanks for the info, it's easier to leave them in anyway.Quote:
Originally Posted by LeeC
I always heard eating bread is what works best, by absorbing the oil, thereby cleansing the pallet, and reducing the burning.
Hard disagree on milk not helping. There’s a reason it’s always featured on Hot Ones.
The cock sauce owner, David Tran, got greedy and fucked up relations with his principal pepper supplier who had been providing the red jalapeños for the sauce almost exclusively for 30 years or so. Now he gets his peppers mostly from Mexico, and they are not quite the same as before.Quote:
Originally Posted by XXX-er
The heat comes from an oil.
Does milk break oil down?
It could be water, soda , orange juice etc.
Milk is a placebo , thats it.
Like I said above if your mouth is on fire rinse with salt, it will hurt like hell for a minute, but then its gone.Salt breaks up oil, and yes bread will help, because it absorbs the oil.
Nah, casein bonds with the capsaicin.Quote:
Originally Posted by LeeC
But anyway, I've been addicted to trying various kinds of Salsa Matcha for a while now. Freakin love the stuff. Chili oils and nuts, who would thought?
yeah i heard they had some kind of suppy issues and then when I seen it back on the shelf I bought the big bottle Like usual but its so weak I can dribble it right on a taco chip, I don't expect it to remove paint or anything but it should have a reasonable amount of seasoning SO I'm going with the Sriracha from ThailandQuote:
Originally Posted by billyk
Well, I agree about the salt and the milk placebo. Actually why ice cream works pretty well - it's cold and contains sodium.Quote:
Originally Posted by LeeC
Quote:
Originally Posted by billyk
He didn't pay the pepper grower and allowed dozens of new companies to begin competing with him when he lost his own supplies of peppers. It serves him right! Happy to see him eat shit.
Per the OP from a decade ago… Have recently rediscovered Tabasco… specifically the habanero Tabasco. It’s really all I’ve been reaching for the last couple months. That and the truffle red hot sauce. Not very obscure of me.
For those in the PNW - three local sauces I’ve been into lately:
Attachment 493919
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Quote:
Originally Posted by XXX-er
Yeah, it's wild. Word on the streets is it may have had more to do with his uppity kids who took over the company. Tale as old as time. Immigrant from humble beginnings creates amazing product with great success (amazing back story), has enough money to send his kids off to a good Ivy league school. They get their MBAs and what not, take over the company and are like "Shut up, old man. We're gonna make this company REALLY profitable!" and just like that, they outsource the very ingredient that made their sauce what it was, and ALSO making themselves more vulnerable to supply issues. Happening again I read with another expected shortage coming this summer as they just halted production due to their Mexican supplier's peppers being too green or something.Quote:
Originally Posted by Hopeless Sinner
Interesting turn of events though. Their former supplier, Underwood Ranches has been cranking out their OWN rival product, and have even made inroads to Costco recently! It's still not quite the same flavor as the old Sriracha we knew and love, but I do find it superior to whatever the new Sriracha has become. Last month I went to a great farmers market in Calabasas, CA and met some of the guys from Underwood, so of course snagged some of their various products. Their Sambal is really good! I recommend it. Need to try their chili garlic next. Check em out here: https://underwoodranches.com/
CNBC did a good piece about the drama over at Huy Fong.:
https://www.youtube.com/watch?v=EYdU1X2p2ro
Thats an interesting watch ^^ I thot there were supply issues to do with COVID shortages cuz it was about that time but its obviuosly much bigger, so I'm here in a far off foreign country where I just look for something reliable on the shelf of the local Safeway and its probably just gona be the Thai stuff
The real issue is that the founder didn’t/wouldn’t trademark the name Sriracha. If he had no one would have been able to use that name for their sauce
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sez Its an " iconic asian hot sauce " according to google so is that possible ?
is it like trademarking hammer or shovel, when is something too iconic to trademark ?
I’ve always thought Sriracha was just Thai for Hot Sauce. I’d be like trying to Trademark the word Ketchup
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well it IS pretty ubiquitous but you probably could cuz lawyers will argue about the color of the sky if they can bill for it
My GF had a stiff guy yoga class (which would be like everybody reading this so pretty ubiquitous right ?) so when she got a cease and desist from Bull Housser Tupper a BIG fucking law firm in Vancover she sent it to her BiL a small town lawyer and went on a tirade at the BHT lawyer who was THE yoga teacher about " who owns yoga " and the whole bikram/ ashtanga thing ect and being a recovering journalist it was a pretty good rant
her BIL told her it was all legit so at this point as oposed to the other party becoming the plantiff maybe just do something else ? BHT lawyer had spent billable hrs to 10 point answer her rant while stiff guy yoga on monday nights barely broke even so GF said ya fuck them I will just change the name and have a contest to come up with the new name. So I said well how about Manyoga, so when you say it has to roll off your tongue all in one word accenting the ah bit at the end so how you say it is part of the trademark to which she said ya I like it and i don't have to pay you ( just sleep with you ) so manyoga it is and fuck the lawyers eh
manyoga was not trademarked and I never did trademark manyoga
Los Calientes Verde has been a favorite of mine:
https://heatonist.com/
Hits high enough you don't need too much.
also, if you want any of the hotones sauces... They are all available there.
Local Tex-Mex place has this on every table and I've pretty much made it my go-to along with Cholula. Nicely balanced flavor/heat.
https://m.media-amazon.com/images/I/...L._SL1500_.jpg
I read an article in the New Yorker a while back about the “sriracha” trademark controversy. This isn’t it but a good overview
https://www.lawinc.com/sriracha-trademark-history
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This has become a go-to for me. Not too hot but just enough kick and flavor.Quote:
Originally Posted by grskier
yeah you wana repeat the a at the end, sirirachaaaaaaQuote:
Originally Posted by MagnificentUnicorn
that shit is weak sauce
It sure is now. Definitely on the mild side. 20 years ago, that crap had a pretty solid kick to it!Quote:
Originally Posted by ~mikey b
no it wasn’t - it was just the first thing you tried that wasn’t cholula or green tabasco
but maybe it was - jalapeños have been bred to be less hot and more flavorful over the years
all you fan bois better stock up again cuz they’re suspending production again due to pepper shortages
there are other sriracha sauces that are just as tasty as Huy Fong - their chili garlic sauce is actually pretty damn good
but now that I make my own fermented hot sauce I don’t really buy that sorta stuff any more
Which ones? Bought a bottle of "Dynasty" and it was not good...Quote:
Originally Posted by ~mikey b
Trader Joe’s Green Dragon is pretty good, as is the red - smokier than Huy Fong
the Tabasco one is ok
Underwood, who used to sell peppers to Huy Fong, is good
I’m not that into store bought sriracha these days - too much added sugar
Nah. I grew up spending summers in MX, so as a teenage kid, I was proper acclimated to legitimately spicy peppers. Many a homemade salsa made in the molcajete by somebody's abuelita that would absolutely kick my ass. Haha.Quote:
Originally Posted by ~mikey b
Maybe it's this, or it could also be farming practices too. As somebody told me here before, why many restaurant tomatoes are watery and flavorless. Same practices of maximizing yields could definitely make for milder peppers for sure. But yeah, various strains could certainly have something to do with it too. That said, hotness aside, Sriracha's FLAVOR changed with their switch in pepper suppliers. The Underwood peppers were by far the superior ingredient.Quote:
Originally Posted by ~mikey b
Restaurant and store tomatoes are watery and flavorless because they pick them before they’re ripe. Vine ripened tomatoes are hard to transport without damage and rot.Quote:
Originally Posted by MontuckyFried
They grow tomatoes to ripeness but they’re processed immediately and canned.
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Oh. I see! I stand corrected. Could the same be said for jalapeños? Not-quite-ready peppers are exactly the reason cited for the latest Sriracha™ issue.Quote:
Originally Posted by MagnificentUnicorn
just opened this fermented jalapeño garlic sauce from September
hot as hell
and
delicious
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