How Sriracha is made

[uclaLabrat]

Huh, had no clue they grew hot cock sauce in my hometown. Stuff is delicious on pad thai.

 

[Imp]

I've probably tried it, just never been the one to squirt the bottle. All the talk has gotten be curious. I used to think it was "cheap".

 

[The_Dude8]

Have they stop production on the siracha in LA?

 

[Ns1]

Have they stop production on the siracha in LA?

they have resumed production after stopping for a few weeks.

 

[Vdubchaos]

Don't get me wrong, I like a nice kick from a hot sauce but over the years I've noticed that hot sauce simply overpowers the taste of anything I'm eating....at which point I can no longer taste what I'm eating.

I've also grown immune to hotness and hot sauces simply don't have that kick for me anymore.

Hot sauce = over rated

 

[Ns1]

I've also grown immune to hotness and hot sauces simply don't have that kick for me anymore.

hot sauce simply overpowers the taste of anything I'm eating....at which point I can no longer taste what I'm eating.

error, does not compute.

 

[Vdubchaos]

error, does not compute.

Before I "seemed" to be immune to it.

I went over 5 year span in one sentence.

 

[Ns1]

Before I "seemed" to be immune to it.

I went over 5 year span in one sentence.

Yeah I hear sprouting a vagina post-puberty really fucks up your tastebuds.


i keed i keed.

 

[Pray To Jesus]

Making me hungry.

 

[BoomerD]

I learned about the wonders of the red, hot chili paste called Sriracha sauce more than 40 years ago while serving in Vietnam. Also, on R&R in Bangkok, I experienced a few varieties of nam phrik. Wow...to my western tongue that rarely had anything hotter than jalapeno based salsas...they were great...and HOT!

We always have at least one bottle of Huy Fong "Rooster Sauce" in the fridge as well as a jar of their chili garlic paste and/or (when we can get it) Sambal Oelek.

I definitely understand why the residents of Rosemead are pissed about the smells from the factory. It's hella pungent.

 

[Imp]

Don't get me wrong, I like a nice kick from a hot sauce but over the years I've noticed that hot sauce simply overpowers the taste of anything I'm eating....at which point I can no longer taste what I'm eating.

I've also grown immune to hotness and hot sauces simply don't have that kick for me anymore.

Hot sauce = over rated

It's a fine line between taste enhancement and too damn hot. I discovered this with sushi and that green mustard stuff -- name escapes me right now. Smearing just a little bit on to each bit is amazing, but too much and all I get is a burned mouth and clear nostrils.

 

[SandEagle]

i've tried sriracha a few times over the past 10 years. not a fan of it.

 

[BoomerD]

It's a fine line between taste enhancement and too damn hot. I discovered this with sushi and that green mustard stuff -- name escapes me right now. Smearing just a little bit on to each bit is amazing, but too much and all I get is a burned mouth and clear nostrils.

WASABI!

(although MOST of what is served with sushi is actually just horseradish mixed with mustard seed and spices/coloring)

 

[angminas]

waSAAAbi

http://www.youtube.com/watch?v=IP3XaAqDwZ0

 

[reallyscrued]

So....the stems don't get taken off before it's made into a paste?

 

[Carson Dyle]

I'm amazed that they have people filling the boxes instead of robots. Why? Or maybe that's just a very old web page.

 

[sdifox]

I keep hearing about this in the Subway commercials. I'd have to buy an actual bottle and try it out some time. I enjoy Frank's hot sauce, is this basically the same idea?

You may have to travel to Toronto to buy a bottle :whiste:

 

[sdifox]

I learned about the wonders of the red, hot chili paste called Sriracha sauce more than 40 years ago while serving in Vietnam. Also, on R&R in Bangkok, I experienced a few varieties of nam phrik. Wow...to my western tongue that rarely had anything hotter than jalapeno based salsas...they were great...and HOT!

We always have at least one bottle of Huy Fong "Rooster Sauce" in the fridge as well as a jar of their chili garlic paste and/or (when we can get it) Sambal Oelek.

I definitely understand why the residents of Rosemead are pissed about the smells from the factory. It's hella pungent.

Except EPA didn't find anything and the factory owner was invited to the town.

 

[BoomerD]

Except EPA didn't find anything and the factory owner was invited to the town.

Invited and given HUGE tax incentives to move to the town. EPA findings mean shit when you're the one who has to live with the capsaicin fumes. Legal or not.
You'd think the problem could be abated with some kind of filtration system...but the cost might be prohibitive.

 

[Colt45]

You'd think they cut off the stems? I kinda think they do.

 

[MrRamon]

Thai people love everything spicy. When I was in Thailand I always told the person preparing my meal to tone the spices down. And it was still too spicy!

Thai food is still tasty.

This..... My girlfriend is vietnamese. We have a pepper garden... Currently growing peppers that look like habenaros but we have to deseed them and use only a sliver in anything we make because it is so hot... I'm talking bring out the aloe butt whipes. Siracha is childs play

 

[Dr. Zaus]

This..... My girlfriend is vietnamese. We have a pepper garden... Currently growing peppers that look like habenaros but we have to deseed them and use only a sliver in anything we make because it is so hot... I'm talking bring out the aloe butt whipes. Siracha is childs play

Serachi is ketchup, tobacco might as well be vinegar water: I eat them, but there's some real spice out there.

My university, new mexico state, has a 'chile institute'. I had a scorpion pepper the other week, such amazing flavors; they've also got a ghost chili sauce: so delicious!

 

[Suspicious-Teach8788]

Don't get me wrong, I like a nice kick from a hot sauce but over the years I've noticed that hot sauce simply overpowers the taste of anything I'm eating....at which point I can no longer taste what I'm eating.

I've also grown immune to hotness and hot sauces simply don't have that kick for me anymore.

Hot sauce = over rated

Agreed. Southeast Asian food might be all about hot sauce, but it really angers me when people start spraying Sriracha all over their dim sum, Taiwanese small plates, Chinese dishes. You'll never find Sriracha in China, Hong Kong, Taiwan, Japan, Korea. They just don't use it.

 

[AznAnarchy99]

Agreed. Southeast Asian food might be all about hot sauce, but it really angers me when people start spraying Sriracha all over their dim sum, Taiwanese small plates, Chinese dishes. You'll never find Sriracha in China, Hong Kong, Taiwan, Japan, Korea. They just don't use it.

I know that my mom started sending some bottles over to Vietnam since there is a demand over there and they don't have it.

I grew up with it as a kid and there was always a bottle at my house or when eating out. It was never spicy, just added a slightly different flavor to a dish. Mostly use it in pho. It became a hip thing all of a sudden out of no where.

When I want spicy I just take one of these and take bites as I eat.

 

[yass100]

Some of the best hot sauces are vinegar based (specifically some made in Trinidad and Tobago). Just because it does not look like Tabasco doesn't mean it is not hot sauce. It's perfect for sprinkling on your food. Your friend is wrong.