Sriracha Addiction?

[Psycho Chef]

Anybody else addicted to this amazing chille sauce? This affliction is not limited to chef's but it's the one ingredient found in 99.9% of professional kitchens I've worked in, even when the restaurant has no Thai style food. Isn't it amazing how versitile a little capsaisin can be? I use it to wake up flavors in food you would never guess there was "hot sauce" in.

We eat alot of spanish style food for our family meals and sometimes the staff complain, but only the ones who pass on the bottle of sriracha when it makes it's way around the table...

[Greg]

Definitely. At work, we used to take turns buying it at the store and bringing it in. I managed to talk the boss into buying us some. A friend of mine says he grew up with a kid whose family makes the stuff. He needs to hook me up. I need it for professional reasons, of course.

[shel]

Definitel love the stuff. The more common sauce in many, if not most, parts of the US is the "Rooster" brand, made by Huy Fong foods in California, but if you can find Shark brand, which is a more "authentic" Thai sauce, give it a try. It's my favorite sriracha sauce, and is quite different from the Huy Fong stuff. No additives or preservatives in Shark brand, and, IMO, a cleaner, more defined taste than the Huy Fong.

shel

[shroomgirl]

yep, that and chili garlic paste.....really like the sweet chili sauce too, we make crab rangoons with blue crab claw.

Tony Chacere season salt and crab boil is always around too....makes boiled shrimp so much better. I prefer the liquid boil to the dry, if bags of seasoning are around I'll use that first.

[phatch]

I like it but it doesn't take much of it to light me on fire.

[Grumio]

I heard a chef on the radio talking about the stuff - she said they call it Rooster Poo in her kitchen...

[CoolCook]

Maybe we could start a support group or something because i thought I was the only one. The way my mother and many southerners obsess on Texas Pete, I obsess on my dear friend the rooster. Which at home is refered to "Al's cock sauce" by my sweetie. I put it everywhere. Popcorn, eggs, bagels with Nutella, if its edible, it has worn a little sriracha. I'll be hunting up the shark brand to give it a try, though.

[Greg]

Originally Posted by CoolCook

Maybe we could start a support group or something because i thought I was the only one. The way my mother and many southerners obsess on Texas Pete, I obsess on my dear friend the rooster. Which at home is refered to "Al's cock sauce" by my sweetie. I put it everywhere. Popcorn, eggs, bagels with Nutella, if its edible, it has worn a little sriracha. I'll be hunting up the shark brand to give it a try, though.

I think our version of a "support group" would probably just entail ensuring we were all well-supplied with the stuff.

Texas Pete is for rookies.

[CoolCook]

Originally Posted by Greg

I think our version of a "support group" would probably just entail ensuring we were all well-supplied with the stuff.

Texas Pete is for rookies.

Oh I know TP is for rookies but I'm from Winston-Salem, NC, which is where it is made and bottled. You'd think it was a nutritional supplement around here. If a restaurant or food stand doesn't have Texas Pete, they won't be open long unless they sell something that REALLY appeals to the ladies. They all carry the stuff in their purses...

[shroomgirl]

bagels nutella and sirachi?!!! whoa, you are in a whole 'nother league.

[CoolCook]

Originally Posted by shroomgirl

bagels nutella and sirachi?!!! whoa, you are in a whole 'nother league.

Its called living as an independant student. A lot of odd things start looking really tasty, when tuition, books, and rent are due. Unfortunately, once a taste for odd things is acquired, sometimes they don't go away.

[Psycho Chef]

"Sweet sausage and nutella panini" was a big seller for me in the past. Most ordered it for the curiosity factor...don't know many who had it a second time though.....

[shroomgirl]

gotcha....my first cherub makes ramen and BBQ sauce as a snack.

Psycho, that's just gross....I'm trying to stretch my mind around hazelnut, chocolate, sweet sausage panini....nope no mole connection really.....

I can see banana, bacon, peanut butter ala Elvis (RIP).

That would be an interesting thread....what do/did you eat when times were frugel?

[OregonYeti]

I love hot sauces except that I can taste the preservative in the Sriracha I've had. Wikipedia says

Thai grocery stores carry the authentic Thai version, which usually has no preservatives and is refrigerated after opening.

I'll try to get some of that.

[boar_d_laze]

Sriracha sauce, Shark brand, available online from ImportFood.com