Hot Sauces.

[XXX-er]

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 ?

[nickwm21]

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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[XXX-er]

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

[grskier]

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.

[BmillsSkier]

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.

[MagnificentUnicorn]

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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[TahoeJ]

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.

This has become a go-to for me. Not too hot but just enough kick and flavor.

[XXX-er]

I read an article in the New Yorker a while back about the “sriracha” trademark controversy. This isn’t it but a good ove, rview
https://www.lawinc.com/sriracha-trademark-history


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yeah you wana repeat the a at the end, sirirachaaaaaa

[~mikey b]

that shit is weak sauce

[MontuckyFried]

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!

[~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

[goldenboy]

there are other sriracha sauces that are just as tasty as Huy Fong

Which ones? Bought a bottle of "Dynasty" and it was not good...

[~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

[MontuckyFried]

no it wasn’t - it was just the first thing you tried that wasn’t cholula or green tabasco

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.

but maybe it was - jalapeños have been bred to be less hot and more flavorful over the years

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.

[MagnificentUnicorn]

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.


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.

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.

They grow tomatoes to ripeness but they’re processed immediately and canned.


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[MontuckyFried]

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.

They grow tomatoes to ripeness but they’re processed immediately and canned.

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.

[~mikey b]

just opened this fermented jalapeño garlic sauce from September

hot as hell
and
delicious