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Sriracha Addiction? - Page 2

post #31 of 53
When I bought that Shark brand, I asked the owner there if Sriracha was a Vietnamese thing made in Thailand. He's Korean, and he said that a lot of countries around there have had the same type of sauce since way-back-when, but that in the USA they (the marketers) call it Sriracha because that name is just better known, whether it be from Thailand, Vietnam, Laos or wherever. It's become the identifying name here.

At any rate, this Shark brand is the best I've tasted, for sure. And I believe it really was the preservatives I was tasting that I didn't like. Maybe most people don't taste those as much as I do--I'll eat a dish with tablespoons of the stuff.

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post #32 of 53
I used to work with a guy who loved Cheetos dipped in sriracha. It was a little much for me.
post #33 of 53
I have to say that Shark brand sriracha sauce is the best I've had. Much better than any other I've tried. :D I tried it for the first time after reading this thread, and ah so good!! I'm half way thru my second bottle of it.
post #34 of 53

LOL im sitting here dipping my pretzels in it.  I will even put some on my chocolate cover rice krispy treats mmmm sriracha and chocolate and rice go well together!!!

post #35 of 53
post #36 of 53
post #37 of 53

Was addicted, still addicted, but my acid reflux has forced me into rehab.

post #38 of 53

Definatately. Started with Tabasco, went to Durkees, 'discovered' Texas Pete, then was awakened by the Rooster. Trader Joe's Jalapeno Pepper Hot Sauce is close to it with a similar consistiency. I think it is the combination of heat and thickness that set these sauces apart from most others.

Originally Posted by Greg View Post

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.



post #39 of 53

Not Sriracha but hot sauce in general I am a chili addict and will put hot sauce or chilis on almost anything. some really good hot sauces out there

post #40 of 53

Love sriracha added to a traditional tartar sauce.


post #41 of 53

I am hardcore chilehead.


But, I gotta go against the grain on this one... I simply do not like Sriracha. Sambal Oelek? Hell yeah. Sriracha... I'll pass.

post #42 of 53
We use this stuff all the time in our restaurant. You're right OP, it really brings out the flavor in almost anything you put it in. Mix it in with some Italian sausage and a little beer...Mmmmm smile.gif
post #43 of 53

I started following this thread because I had no idea what it was about. I even had to google "sriracha sauce"!!

Then I thought about the bottle of chili sauce that I bought at the Thai shop. It was on special and I bought one to try, tasted it, went back to buy more bottles but they were already sold out frown.gif

Checked the label and it is sriracha sauce, Shark brand!

So yes, I love it as well as I do almost all chili products, sambal oelek, badjak, brandal etc etc

It's just not possible to get most of them around here, so I make them myself.


Life is too short to drink bad wine


Life is too short to drink bad wine

post #44 of 53

A bit to hot for me . I like Franks Hot Sauce

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...


Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

post #45 of 53

Hot sauces including sriracha have all but ruined a few foods for me.  By ruined I mean made so that those foods are now worthless without it.  Pizza is an example.  Something about the combination of tomatoes and/or cheese requires sriracha.  I should just put it in the sauce.

post #46 of 53
Here's some I had laying around. No sriracha in this photo, no Inner Beauty, no Melinda's - wonder when I took the picture?


Food nourishes my body.  Cooking nourishes my soul.
Food nourishes my body.  Cooking nourishes my soul.
post #47 of 53

Franks is a must for buffalo wings but I can eat it straight from the bottle. I have sriacha in the fridge along with a few other hot sauces. What I use depends on what I am putting it on. The one hot sauce you will never find in my house is tabasco. It has to much vinegar for my taste.

post #48 of 53

I spy some of my favorites there.. franks red hot daves jalapenos is that the insanity i see as well? blairs after death sauce  mmm here are some of mine167243_473254076705_580671705_6303775_3509582_n.jpg

post #49 of 53

Sirracha brings back memories from a time I used to work at a country club as a saute cook, We always had these little frozen egg rolls in the freezer just chiiling so we would fry a few up for a snack but the only thing you could dip them in was thai sweet chili sauce and good ol sirracha mixed right in!

post #50 of 53

I wanted some cheesy toast this morning, but wanted something a little different. I sometimes put a layer off vegemite on, but wasn't in the mood for it. So I grab the sriracha instead. Spread a thin layer on the bread, topped with cheese and toast till the cheese is melted. It's really good stuff!

post #51 of 53

sriracha rocks...many recipes in the kitchen I work in calls for "sambal" which looks and smells just like sriracha to me...but has chili flakes.  We also carry sriracha but so far haven't seen it used for anything...just sambal

post #52 of 53

Since I'm new here I'll jump on this thread for a little more than its topic.


First, on topic, I've tried them all and no-preservative Shark Brand (from Thailand) is my current favorite. I keep mine refrigerated after opening. I can't abide Huy Fong because of the Sodium Bisulfite they put in it so it can sit out all day on restaurant tables. This week I visited a huge Korean-run supermarket (with lots of Chinese and Japanese foods) in Little Tokyo at the site of the old Yaohan market. Quite a selection. I found a Thai brand of Sriracha with no preservatives, called "Double Chicken". It comes in a plastic bottle very much like Rooster, but with a red spout cap instead of Green, and says it is the authentic Sriracha. The ingredients are identical to those in Shark Brand, and the label boasts "no artificial color, no preservatives, no MSG" etc.Even the proprietors of Huy Fong admit Rooster is not the real thing, but a chili sauce of their own concoction that is uh, er, um, inspired by Sriracha. I'm hoping, by the way, that Double Chicken compares favorably in taste to Shark, because although Shark comes in glass bottles (a plus). they have a big opening which makes it harder for home cooks using it to spurt-flavor dishes. I have always admired Rooster's bottle and spout, and Double Chicken seems similar, though I could do without all the writing on either bottle in Vietnamese, Thai, Spanish, and English. It's like having a big ad on the dinner table. I have to resort to similar lab-quality non-BPA, plastic, spout bottles, a generic design for many years.


Now for the off topic stuff. I have been cooking for 58 years (I'm 78) and love to make ethnic foods. I have scoured recipe books and now have a huge collection on my iPad, iPhone, and Macbook. There are several famous, and allegedly secret recipes I'd love to have (not knock-offs but the real originals). They are:


1. Sacher Torte from Demel's in Vienna; In a famous lawsuit an Austrian court ruled that Hotel Sacher, and only Hotel Sacher could call theirs "the original"; Demel's and only Demel's could call theirs "the genuine", and nobody else could use the name.


2. Hummus from Abu Hassan's (Ali Karavan) in Jaffa, Israel. Abu Hassan says the recipe is "nothing special" but tens of thousands of Israelis would disagree.


3. Shorty Tang's New York cold sesame/peanut noodles. He's passed away now; the NY Times has honored him with articles in the past, including an approximation to his recipe by another. Two of his grandchildren claim to have the "secret" family recipe, which they won't reveal, and sell the dish on weekends at a market in NYC; that does me no good in LA.


4. Crustacean's Garlic Noodles; from the Anh family's "secret kitchen". They have places in LA (Crustacean), San Francisco (Thanh Long), and overseas.


5. Taramasalata from the now defunct White Tower Restaurant on Percy St. in London. It is much more creamy and addictive than most; being in London they made it with British Smoked Cod's Roe, a much better tasting and less heavily salted product than the ersatz "Tarama" sold in jars in the U.S. by Krinos and others. Whenever I visit London I buy whole smoked Cod's roe sacs (they are vastly larger than the Asian product) from either Selfridge's or Harrod's and happily eat it spread on toast or crackers in my hotel room.


6. Turf Cheesecake; from the eponymous Broadway-located restaurant, long gone, run by Arnold Reuben in competition with the original Lindy's a block away, whose cheesecake was also great. NYC gourmets used to come to blows over which cheesecake was "better". The latter recipe has been published.


Some may scream "Copyright" in response to my request, but a slight variation in wording vitiates any recipe copyright, which is not intended to protect individual recipes, their ingredients or proportions.


In my search, the closest i have come to #1 was in the Alice B. Toklas cookbook, where she claims to have hired a chef from either Demel's or the Hotel Sacher. I have eaten the original/genuine ones at both Demel's and Hotel Sacher. On Mondays, Wednesdays and Fridays, Demel's tasted better to me. On Tuesdays, Thursdays, and Saturdays, Hotel Sacher's tasted better. Strange.


No luck on #2, which I know only by reputation.


I have eaten #3 about 40 or 50 years ago when Shorty Tang was going strong. His place's cold noodles were a great favorite of many famous Juilliard musicians, one of whom introduced me to the dish.


I know #4 only by reputation and would like to try to make it without shellfish.


I used to eat #5 as a high point of every trip to London until the place closed. It was patronized by quite a number of locsl literati.


I've eaten #6 often when I lived in New York, at both Lindy's and Turf. A recipe was published called "Turf, or is it Reuben's Cheesecake?" with no claim to authenticity. The originals had Philly Cream Cheese, no other cheese, no sour or heavy cream, flour only in the crust. It would break a toe if you dropped in on your foot.


If anyone has the original recipes, even in paraphrase, I'd be most grateful for copies. If you don't want them published, e-mail is fine, with my assurance of personal use only.


Thanks, and happy cooking;

David Sternlight


Los Angeles

post #53 of 53

I started putting Sriracha on our tables at the restaurant, since then I've had customers that are in a couple times a month start coming a couple times a week just for the sauce (and I don't even cook with it). I just randomly came upon it at Walmart one time after running out of hot sauce... interesting stuff.



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