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/ck/ - Food & Cooking

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File: 29 KB, 302x400, sriracha.jpg [View same] [iqdb] [saucenao] [google]
3936534 No.3936534 [Reply] [Original]

Holy shit

I just took my first lick of this. Fuck my tender virgin asshole.

I made a bet I would put this on every single meal for the next 2 weeks. What goes best with this and more importantly masks the volcano raping heat?

>> No.3936536

Is the blue hotter then the standard green top?

>> No.3936542

>>3936534
>>3936536

neither is the usual sriracha with the green top. if you notice, this bottle not only has a blue top, but has a horse instead of a cock and is made by vi hao foods co, not huy fong food co.

>> No.3936544

>>3936536
Maybe, it's literally counterfeit hot sauce not kidding.

>> No.3936547

regular cock sauce is not hot at all, must get me some of that

>> No.3936564
File: 471 KB, 814x1950, 1327714725544.jpg [View same] [iqdb] [saucenao] [google]
3936564

try it with tomato sauces, curries, as a dipping sauce for fried chicken or fish, shrimp is good with it, also a dab on a burger is good

>> No.3936597

>>3936534
>We call it rooster sauce
>OP buys the horse brand

>> No.3936600
File: 7 KB, 174x250, i_prod_18112_l.jpg [View same] [iqdb] [saucenao] [google]
3936600

Is the purpose of this company to imitate everything from Huy Fong?

>> No.3936735

>>3936534
Why do you want to mask the heat of your hot sauce? Isn't the whole point of hot sauce to taste hot? Why not buy a milder hot sauce?

All that aside, I really like mixing sriracha in a 2:1 ratio with mayonaise; it makes a great condiment for fried foods, sandwiches... anything.

>> No.3936744

>>3936735
add a bit of sugar (just a bit) to you sriracha mayo, it really sets it off.