Yeah it's like asking why plain white flour comes in such big bags and is so popular when there are organic whole grain varieties available.
The bottle size has more to do with the fact that people tend to go through it quickly. It's a fairly mild sauce and has a flavor profile that goes decently well with a wide range of food. This is also partly why it's so popular.
I really don't think it has anything to do with quality. You may not like it's flavor profile based on what they put in it, but I don't think there's any question that it's a well made sauce and they use quality ingredients.
Tabasco is way hotter than Sriracha. You could probably find the numbers on Wikipedia. I know they have a few listed somewhere.
That matters on which Sriracha sauce you are talking about, Sriracha is a type of sauce, Huy Fong is the common brand in america (who's plant this thread is about).
So Huy Fong is about 2200 Scovilles.
Tobasco Original is about 2500 Scovilles.
So they are really close.
yea, I edited my post. Tabasco seems hotter to me than the numbers indicate. It also has a fairly wide range. They gave 2500-5000. I wonder if I usually luck into the higher end of the scale?
Well that puts you at about 2004.Speaking for fat middle aged white guys, I have been aware of Sriracha for about 10 years.
Age and exposure to the elements also affects the "hotness".
I keep all my spicy stuff in a small dark cooler at 45-50f.
The fridge tends to freeze shit...I don't want that.
Your fridge is set wrong.
bastard, they stopped selling PBR at my costco. I need to check back to see if they're in again.
No, it's a 1980's model that barely functions. It varies between 30f and 60f so it's pretty bad for food. It's not actually my fridge and I don't use it. Cheese molds in days, milk gets clumpy, and veggies get frozen. It's barely adequate for leftovers you'll eat next day. I prefer to just leave my food out (but covered).
My mini cooler (~3 cubic ft) is much more stable and I put important stuff in there.
I could set it to 40-45 but I haven't had a reason to.
maybe its time to get a new fridge? at least a newer less shitty one at a thrift store / craigslist?
edit: i cant read... its not yours so w/e
On the scoville heat scale that is not really that big of a range. Two peppers of the same variety but from different plants can have that high of a difference in scovilles.
On the scoville heat scale that is not really that big of a range. Two peppers of the same variety but from different plants can have that high of a difference in scovilles.
Just picked up a scorpion pepper sauce... so much flavor it's insane.
The water they cleaned the peppers with looks very dirty
If only that was all. A deep dark secret lurks within, worse than dirty water they clean them in...
If only that was all. A deep dark secret lurks within, worse than dirty water they clean them in...
Oh Disappoint, you never.
Potassium sorbate is a skin, eye and respiratory irritant. Although some research implies it has a long term safety record, in vitro studies have shown that it is both genotoxic and mutagenic to human blood cells. Potassium sorbate is found to be toxic to human DNA in peripheral blood lymphocytes, and hence found that it negatively affects immunity. It is often used with ascorbic acid and iron salts as they increase its effectiveness but this tends to form mutagenic compounds that damage DNA molecules.
Typical usage rates of potassium sorbate are 0.025% to 0.1% (see sorbic acid), which in a 100 g serving yields intake of 25 mg to 100 mg. Acceptable daily intakes for human is 12.5 mg/kg, or 875 mg daily for an average adult (70 kg), according to FAO/World Health Organization Expert Committee on Food Additives.
Tube feeding of potassium sorbate reduces gastric burden of pathogenic bacteria.
You could just ask what the heck I'm talking about.
Even though no one asked, it's burning a hole in the pit of my stomach so I'll regurgitate it all over your screen anyway.
Potassium Sorbate is in Sriracha. I'll concede at the start that there is probably very little of this toxic venom in even a whole bottle of Sriracha much less in the small amount you use per day. Still I wouldn't want even a little of this stuff.
From Wikipedia: http://en.wikipedia.org/wiki/Potassium_sorbate
Have fun donkey punching your DNA in the face. What did it ever do to you? Oh that's right it didn't make you as awesome as me. Still I think violence against your own DNA is a bit self destructive but to each their own.
I'm kidding there's only a trace of this stuff in there. The question is why should there be any at all? Because reasons. I'm sure.
We now return you to your regularly scheduled programming...
Potassium sorbate is used to inhibit molds and yeasts in many foods, such as cheese, wine, yogurt, dried meats, apple cider, soft drinks and fruit drinks, and baked goods
http://www.latimes.com/local/la-me-sriracha-20140417,0,6897133.story#axzz2z97Bmb9i
Looks like they are considering moving since being declared a public nuisance.
I guess the city is going to let a few complainers lose a business for them.
You linked to wiki, but didn't read it?
Potassium sorbate is used to inhibit molds and yeasts in many foods, such as cheese, wine, yogurt, dried meats, apple cider, soft drinks and fruit drinks, and baked goods
No hot sauce listed there. Not all hot sauces have potassium sorbate in them...