/ck/ - Food & Cooking

>>15216179
never buy sriracha, it's practically ketchup. get yourself some classic or extra hot ABC Sambal and you'll be golden, it's so much better

also I tried the Tabasco sriracha and it was bloody terrible, I had to throw it away

>>15216179
Just make it yourself
1. Grow some peppers
2. Ferment those peppers
3. Powerblend said peppers

You can add herbs and spices to your liking
100% better than anything store bought

>>15216179
hoy fang is a substitute, get one of the originals like shark brand.

>>15216184
Nope. There's no tomatos in this so how is it like ketchup as you say?

>>15216200
because it's sweet like ketchup, not because it has tomatoes in it

>>15216179
I find regular sriracha a bit too weak.
My go-to is Flying Goose Blackout Sriracha.

>>15216189
I like Shark brand, but it's apples and oranges compared to cock sauce style sriracha. It's like saying Tabasco is shit, buy 'vark instead. It's not even the same category.

>>15216184
>it's practically ketchup
Which is why it tastes so good when you use it to dilute ketchup.
Or mayo.

>>15216184
>it's practically ketchup
retarded take

>>15216179
Definitely not that one

>>15216184
this shit is amazing

>>15216179
>What are some good Huy Fong's sriracha substitutes?
I really just don't care for pasteurized garlic in my hot sauces, tastes too much like jarred minced garlic, ick. I also dont' want a bunch of sugar. Sriracha just isn't something I buy in my house for those reasons. If it is served in a restaurant, ehh, I might take it or leave it. I have no need to cook with it at home.

If I need something mild like sriracha to figuratively douse copiously on top of some kind of food? I am looking for something not too heavy on the vinegar, so it doesn't become too tart before I reach maxium flavor of chilies. I like to keep on hand about 3-4 sauces. I like a Valentina, Crystal, Cholula, for latino and creole, or egg, dishes. I might enjoy some actual chili paste to glob into dipping sauces or stir fries. I like for chicken, a nandos peri peri for the nice lemony freshness for like a deli chicken night, or going into dressed salads. I like some hot pepper vinegar in greens, Southern style.
Otherwise? I like to just slice a raw chili, of whatever variety I want, to garnish my meals. I have a bird chili bush with my herbs, and I regularly buy jalapenos, serranos, scotch bonnets, poblanos, and keep most mexican chilies dried, ready to reconstitute into pureed sauces.

>>15216187

>guy asks question
>guy gets suggestion that doesn't answer his question

love you people.

Their chili garlic sauce in a jar is way better than the stuff in the bottle.

>>15216200
>20% sugar

>>15217453
Seconding this shit. Not cloyingly sweet like sriracha and tastes better too.

>>15216215
So by your logic cake is like ketchup because it's also sweet?

>>15217453
this stuff is pretty good
as far as the squeeze stuff, for me, it's texas pete