A few years ago they had a production stoppage, looks like it's happening again https://www.supplychaindive.com/news...20Chain%20Dive
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A few years ago they had a production stoppage, looks like it's happening again https://www.supplychaindive.com/news...20Chain%20Dive
Fuck them all, l switched to Sabzu from Thailand
I’ll keep an eye out for that one, thanks.Quote:
Originally Posted by XXX-er
I weathered the sriracha dust bowl by trying other sauces which was fun, in a way, but never found a winner. I do agree with the general consensus that the “new” sriracha is a neutered version of the old California pepper formula, but my lower GI tract is ok with that. My 4 year old son also enjoys it in smaller amounts, which I love to see, but I’m sure he couldn’t handle the OG sriracha heat levels.
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I switched to Underwood Ranches (the original supplier of peppers to Huy Fong) and like it - brighter, more peppery taste and redder in appearance.
Yellowbird makes a tasty sriracha.
And completely agree, the new Huy Fong is weak
I still have some of the OG as I stocked up but getting low now. Having fresh basil around upped my intake of the sauce as of late. I even put it on my pizza.
edit- here's the link to the original grower of the chilies that made Huy Fong's sriracha so famous. He's making his own. https://underwoodranches.com/
well it tastes pretty good and its easy to get here in a furin country at the local Safeway, they also stock Huy fong as well but I'm not buying that shit until i hear it doesnt suckQuote:
Originally Posted by house
And here's some anecdotal feedback. I think I'm gonna try Underwood's.
https://www.reddit.com/r/Sriracha/co...oods_sriracha/
This yellow sriracha at the dumpling spot was awesome.
Attachment 494949
Some googling tells me Three Mountains Yellow is the way to go: https://www.bonappetit.com/story/thr...ellow-sriracha
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Trader Joe's Sriracha and Green Dragon FTW.
yeah that Green Dragon is the shit
forget the siracha shortage.... the real crisis is the sambal olek shortage (same company)
I like their chili garlic sauce. Same thing but with garlic.Quote:
Originally Posted by chaka
Plenty of other sambals at your local Asian market…
Gochujang > Sambal anyway. I’ll die on that hill.
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I cook with Huy Fong chili garlic sauce and I don't think it's the same thing as their sriracha at all. The Sriracha is mild enough to use liberally; 2 tbsp of the chili garlic can make a dish inedibly hot. The Sriracha also seems to have a good amount of sugar.Quote:
Originally Posted by riser4
Having said that, I agree the chili garlic sauce is great.
I was referring to their sambal olek, not Sriracha, and the chili garlic sauce.Quote:
Originally Posted by dan_pdx
Then I need a better gochujang.Quote:
Originally Posted by nickwm21
I like Gochujang but sometimes I don’t want the added flavor profile it has (though sometimes it great). Sambal is a pretty clean, simple heat to mix into different dishes.Quote:
Originally Posted by nickwm21
Agree. Can't say I'm a fan of Sriracha. It tastes like garlic powder. But I love Sambals.Quote:
Originally Posted by chaka
In the degrees of separation category, I know a guy who knows one of the Huy Fong family, and the legacy is not assured.
I find a similar trouble with hot sauces- you have to try a bunch of different styles and heat levels to find what you like. And even then your preference can depend on the style of food you are eating (mexi vs. thai vs Indian, etc.).Quote:
Originally Posted by Ted Striker
Gotta spend a bill at least to find what you like
Totally. You need a quiver!
during the Great Sambal Olek Shortage, we tried a bunch of alternatives and took a slippery slope into the chili crisp realm. Very different flavor profile but boy oh boy is this stuff good. Some numbness from Szechuan peppercorns combined with amazing medium heat salty chili flavors. No idea why the guy on the label looks so sad, should be proud of his work. More of a condiment than ingredient though. Look at the labels carefully, there are several different variations with little difference on the label. Attachment 494971
Gotta give this a try.Quote:
Originally Posted by chaka
NO, I need a sriracha that always tastes the same every time, that is always available at the local safeway / loblaws/ superstoreQuote:
Originally Posted by Ted Striker
There are literaly billions of my people over there eating hot sauce and there should not be this probelm having it available,
True Sriracha is in fact Thai not Mexican
Love it. We have a local source for garlic chili crisp. She makes some fermented hot sauces too, along with kimchi, and hot honey.Quote:
Originally Posted by chaka
+1 for chili crisp love. I've been eating
soft tofu with soy sauce, chili crisp, green onions and maybe a little rice vinegar for lunch when I feel lazy, which is most of the time.
You don't brown the tofu?Quote:
Originally Posted by dan_pdx
I've made my own chili crisp, easy just takes a little effort. fun to play with the ingredients. But that jar of magic I shared above is inexpensive enough to be lazy and just buy it. It comes in quart sized jars at the local H-Mart.
Not if I'm being lazy. Kind of inspired by Japanese hiyayakko, which is straight up cold tofu in a bowl (though I admit, they use better tofu than what I get at the supermarket). If I'm going to heat up a pan, I would do some kind of stir fry thing.Quote:
Originally Posted by riser4
Costco now carries Underwood Farms Siracha. Grabbed a 2-pack of 17oz bottles for $8. Killer deal.
I bought two bottles of Sriracha brand so we should be okay, but I agree it's definitely sweeter than the OG stuff. The chili garlic stuff is awesome on eggs and for limiting social interactions.
the black bean chili is the one to go with. Chili crisps, meh.Quote:
Originally Posted by chaka
Seriously? That's no guy. That's Tao Huabi, the "old godmother" herself. She's a legend in China. Her sauce took her from a roadside noodle stand to billionaire status. Supposedly, she's the world's richest illiterate person.Quote:
Originally Posted by chaka
Lao Gan Ma means "old godmother". It's also referred to as old lady sauce or angry lady sauce.
Wut? Lmao no
I stand corrected. But XXX is still a dolt.
Sri Racha as we know it was created in California, the original is closer to a creamy Prik Nam Pla (but incorporating more of what’s known as ‘Klom klom’) than what it is now.
(Sorta like Budweiser calling itself a Pilsner, in the eyes of a Czech)
[/NERDOFF]
The sauce was first produced in the 1940s by a Thai woman named Thanom Chakkapak in the town of Si Racha (or Sriracha), Thailand.[5][6] The Sriracha sauce itself may be an adaptation of a Cantonese garlic and chili sauce originally from Shunde, China. In the early 1900s, Cantonese immigrants settled in Si Racha, and their garlic and chili sauce was sold in Thailand for decades before the first bottles of Sriraja Panich were produced.[7]Quote:
Originally Posted by rideit
so what I hear you saying is America invented Siriracha ?
and as always you still act like a cunt
Just like they invented Budweiser, yeah.
just take the L you stupid smug doltQuote:
Originally Posted by rideit
lol, I had a dog named Smug once. He knew more about Thailand than you as well. :FIREdevil
dude in a rich county who bitched there were barely any pho places approaching Asian food like his DOC euro bullshit never gets old.