What does /ck/ think of Sriracha (a.k.a. Rooster Sauce)?

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Anonymous Fri Sep 6 04:23:07 2013 No.4777342 [DELETED]

What does /ck/ think of Sriracha (a.k.a. Rooster Sauce)?

>>	Anonymous Fri Sep 6 04:30:06 2013 No.4777345 >>4777342 Just in case this isn't a troll, half the board loves it, the other half thinks it's hipster ketchup. Arguments abound.

>>	Anonymous Fri Sep 6 04:35:06 2013 No.4777350 >>4777345 It's literally not a troll, never been here.... But it kinda is hipster ketchup, I love it but still chilis > tomatoes

Anonymous Fri Sep 6 04:38:05 2013 No.4777356

>>4777342
all the asian noodle food stands have it around here, it's also where I first tasted it.
gives a nice spicy taste to it.
saw it in an asian market once, and bought it on a whim.

it's not that hipster here, hardly anyone knows it outside of those stands.

would be like calling tabasco hipster

>>	Anonymous Fri Sep 6 04:39:44 2013 No.4777357 >>4777356 Ah, most of our restaurants have it here for some reason(even non-asian ones), but I only recently found it at the store and started using it for anything but saving cheap food

>>	Anonymous Fri Sep 6 06:49:47 2013 No.4777485 >>4777356 >it's not that hipster here, hardly anyone knows it outside of the stands You realize you just described it in an incredibly hipster way, don't you?

>>	Anonymous Fri Sep 6 06:53:49 2013 No.4777491 >>4777485 Can we stop worrying about if it's hipster or not and just, you know, care about how great it tastes?

>>	Anonymous Fri Sep 6 06:56:47 2013 No.4777496 I picked some up yesterday and I like it. I didn't think I could get it in Australia, or at least, not in the city. But I found it in the Asian section at Woolworths.

>>	Anonymous Fri Sep 6 06:58:48 2013 No.4777498 >>4777496 The sell it on Amazon real cheap, but I don't know how relevant that is

>>	Anonymous Fri Sep 6 07:01:49 2013 No.4777501 I like it, really simple(chilis, garlic, vinegar, salt), but that's what makes it so great

>>	Anonymous Fri Sep 6 07:06:48 2013 No.4777504 Got a generic version of this. > delicious on ramen dishes.

>>	Anonymous Fri Sep 6 07:10:48 2013 No.4777507 >>4777342 Reminds me of vomit in both smell, texture and taste. But that's just me, I can't eat any peppers in a sauce unless they are well disguised.

>>	Anonymous Fri Sep 6 07:12:48 2013 No.4777508 >>4777496 Unless you live in the whitest area, its all over the place

>>	Anonymous Fri Sep 6 07:19:07 2013 No.4777514 >>4777508 I live on the Gold Coast and I have never seen it in any supermarket, I have found different brands of srarrcha though. I did buy the sauce in OP picture once from an Asian grocer, just out of curiosity forced on me from /ck/. it's OK I guess.

>>	Anonymous Fri Sep 6 07:59:54 2013 No.4777540 Spoiler: Sriracha is an American condiment.

>>	Anonymous Fri Sep 6 08:18:55 2013 No.4777556 >>4777540 no its thai you cunt

>>	Anonymous Fri Sep 6 08:33:54 2013 No.4777567 >>4777556 yes the product in op's picture is american and is unknown in Thailand. go back to fucking sheep, Australia.

Anonymous Fri Sep 6 09:05:55 2013 No.4777604

>>4777556
sriracha sauce is american sauce based off a thai sauce called siracha (notice the single "r"). thai siracha is not as thick and has more of a tart kick. Huy Fong foods is a company based in california that used the idea of siracha to make their own sauce that would appeal more to the american palate since it isn't as hot, is sweeter, and has a smooth texture.

>>	Anonymous Fri Sep 6 09:16:30 2013 No.4777616 File: 30 KB, 400x400, siracha.jpg [View same] [iqdb] [saucenao] [google] It is good. But I also really like pic related.

Anonymous Fri Sep 6 09:24:29 2013 No.4777628

>>4777514
Yeah I spose Queensland is pretty white.

I live in Melbourne, we have half of vietnam in the west and the Koreans and Thai's in the south east.

>>4777342
I personally prefer the crushed chilli and prawn XO sauce they serve, sriracha is good for mixing to make better sauces
>MFW adding this to my sticky ribs marinade

Anonymous Fri Sep 6 09:29:29 2013 No.4777639
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Started using it last year. Too hot for me to eat strait like ketchup, but great on/in pretty much everything I cook. Making chicken soft tacos later, sure as fuck that is going in.

>>	Anonymous Fri Sep 6 10:36:31 2013 No.4777776 >>4777556 http://www.nytimes.com/2009/05/20/dining/20united.html?pagewanted=all&_r=0 Here's a nice story about Sriracha

>>	Anonymous Fri Sep 6 10:37:51 2013 No.4777786 >>4777782 This

>>	Anonymous Fri Sep 6 10:37:53 2013 No.4777781 >>4777507 I have barfed way more then I should have in my life...and I have no idea how this reminds you of vomit Nothing like it

>>	Anonymous Fri Sep 6 10:37:53 2013 No.4777782 >>4777345 >hipster ketchup doesn't make it any less of God's Sauce. Seriously, it's great on absolutely everything.

>>	Anonymous Fri Sep 6 10:39:51 2013 No.4777799 >>4777604 hehe, my best friend and roommate is from Thailand and he brings this shit back for us along with Thai cigarettes, rum, and whisky every time he goes home. Our house is loaded with the Thai Siracha.

>>	Anonymous Fri Sep 6 10:41:51 2013 No.4777812 >>4777799 We're talking about Huy Fong Sriracha, which is a modified version made to suit our palettes or something(although honestly, I think it's just what the guy who made it liked)

>>	Anonymous Fri Sep 6 10:44:51 2013 No.4777822 >>4777799 >Thailand, where homemade chili pastes are favored, natives do not recognize Mr. Tran’s purée as their own.

Anonymous Fri Sep 6 10:45:51 2013 No.4777829

>“After I came to America, after I came to Los Angeles, I remember seeing Heinz 57 ketchup and thinking: ‘The 1984 Olympics are coming. How about I come up with a Tran 84, something I can sell to everyone?’ ”

>What Mr. Tran developed in Los Angeles in the early 1980s was his own take on a traditional Asian chili sauce. In Sriracha, a town in Chonburi Province, Thailand, where homemade chili pastes are favored, natives do not recognize Mr. Tran’s purée as their own.

>Multicultural appeal was engineered into the product: the ingredient list on the back of the bottle is written in Vietnamese, Chinese, English, French and Spanish. And serving suggestions include pizzas, hot dogs, hamburgers and, for French speakers, pâtés.

>“I know it’s not a Thai sriracha,” Mr. Tran said. “It’s my sriracha.”

That being said, it's delicious

>>	Anonymous Fri Sep 6 10:51:52 2013 No.4777845 >>4777822 His mom came to visit and cooked us all homemade Thai food. Fuck it was good. I'm going back with him next summer to visit and I can't fucking wait to try all of the food and spices I can.

>>	Anonymous Fri Sep 6 10:52:51 2013 No.4777848 >>4777845 It sounds great, but expect much much stronger harsher flavors when he has access to local ingredients

>>	Anonymous Fri Sep 6 10:55:51 2013 No.4777856 >>4777829 >That being said, it's delicious Exactly! That is the entire point of the stuff. It's just damn good even if it isn't a traditional Thai chili sauce.

>>	Anonymous Fri Sep 6 10:56:52 2013 No.4777860 >>4777848 Absolutely! I'm looking forward to it. There isn't a food I wont try twice.

>>	Anonymous Fri Sep 6 10:59:51 2013 No.4777870 >>4777822 >implying you'll be thinking about food anymore once you reach Thailand

>>	Anonymous Fri Sep 6 11:03:51 2013 No.4777884 >>4777870 I will be! Although the weather, markets, beaches and women will all be a huge plus too.

Anonymous Fri Sep 6 11:08:10 2013 No.4777895

>>4777884
Yea, I know I was just joking about it being the prostitute central of the world.
I'm sure your friend has already warned you but be careful of scam artists that run rampant there. They love to prey on anyone that stands out and seems like they aren't familiar with the area.

>>	Anonymous Fri Sep 6 11:08:10 2013 No.4777896 Everyone I've ever met just calls it 'cock sauce' it's fucking delicious, could be spicier but then none of us white folk would buy it

>>	Anonymous Fri Sep 6 11:10:09 2013 No.4777906 >>4777896 I don't know why anyone would need anything hotter unless they wanted to destroy any chance of you being able to taste your meal.

>>	Anonymous Fri Sep 6 11:13:55 2013 No.4777911 It's mild as fuck? I dont know about anyone else, but spice adds to the flavor IMO

Anonymous Fri Sep 6 11:13:55 2013 No.4777912

>>4777895
Yeah, I have heard about all of the scam artists, pick pockets, and post op traps to be careful of. Still aside from all of that I am looking forward to it. The only expensive part about the trip will be the plane ticket as I have heard everything there is dirt cheap. It also doesn't hurt that their family is loaded and has offered me a place to stay and to take care of my meals while I'm there. But he and I will go out and do some travelling on our own. It should be a good time and at least I'll have a translator who has my back.

>>	Anonymous Fri Sep 6 11:14:55 2013 No.4777916 >>4777906 You are a pussy, it's not that hot.

>>	Anonymous Fri Sep 6 11:15:53 2013 No.4777918 >>4777916 Of course it's not but there's no reason to make it any hotter.

>>	Anonymous Fri Sep 6 11:18:54 2013 No.4777927 >>4777918 Not him but....yer a pussy

>>	Anonymous Fri Sep 6 11:18:55 2013 No.4777928 >>4777912 Yea, I'm sure it'll be a damn good time once you figure out who to avoid.

>>	Anonymous Fri Sep 6 11:19:55 2013 No.4777932 >>4777927 There's absolutely no reason to use a hot sauce hot enough to completely cover up the flavor of your meal other than trying to look cool in a very stupid way.

>>	Anonymous Fri Sep 6 11:21:55 2013 No.4777934 >>4777928 Maybe I'll bring home some Thai sauces and spices and hold some sort of contest on /ck/ for them when I get back if anyone would be interested.

>>	Anonymous Fri Sep 6 11:22:55 2013 No.4777936 >rooster sauce it's called cock sauce, m8

>>	Anonymous Fri Sep 6 11:22:55 2013 No.4777937 >>4777932 I would agree to an extent. It's fun every now and then. But some of us can tolerate much higher levels of heat while still having a receptive palate to the rest of the food and it's flavors. It's not a knock against you.

>>	Anonymous Fri Sep 6 11:23:54 2013 No.4777941 >>4777932 what >>4777937 said We're calling you a pussy and all, but in reality we completely understand

>>	Anonymous Fri Sep 6 11:23:54 2013 No.4777943 >>4777932 >people use hot sauce to look cool What grade are you in?

>>	Anonymous Fri Sep 6 11:23:54 2013 No.4777945 the best shit in the world is this habenero + ghost pepper bbq sauce I get from my local farmers market that back of the throught burn it's so sneaky n smooth ^_^

>>	Anonymous Fri Sep 6 11:24:54 2013 No.4777949 >>4777937 >>4777941 Alright, I see. >>4777943 >implying this shit doesn't happen in college with idiots who try anything to look cool

>>	Anonymous Fri Sep 6 11:25:54 2013 No.4777950 >>4777945 How the heck do they get ghost chilis on the cheap? They grow them? Where do you live?

>>	Anonymous Fri Sep 6 11:25:54 2013 No.4777951 >>4777932 >hot covers up flavor Nigger I bet you don't even like Thai food

>>	Anonymous Fri Sep 6 11:25:54 2013 No.4777953 >>4777951 Too hot*

Anonymous Fri Sep 6 11:26:54 2013 No.4777955

>>4777945

I always love anything with ghost peppers. There is a guy at work who grows them and brings them in for us. I made some damn spicy chili with them and had a little bit left over for some homemade salsa. I can't wait for him to bring in more to try out some new recipes

>>	Anonymous Fri Sep 6 11:26:55 2013 No.4777956 >>4777950 I'm currently living in Boise for school I don't know how cheap they grow the peppers for but they're so hot that you don't need to put much of them into a sauce to taste em

>>	Anonymous Fri Sep 6 11:27:53 2013 No.4777963 Try sriracha aioli. Great and sandwiches and everything

>>	Anonymous Fri Sep 6 11:27:53 2013 No.4777964 >>4777949 haha, you have a point there. College kids are fucking idiots and just do it as a challenge to make themselves appear tough with their friends and in front of girls. The jokes on them when run away from the table with their head on fire.

>>	Anonymous Fri Sep 6 11:27:55 2013 No.4777960 >>4777949 >implying this shit doesn't happen in college with idiots who try anything to look cool Some kids smoke cigarettes to be cool, I guess that means everyone who smokes is doing likewise.

>>	Anonymous Fri Sep 6 11:27:55 2013 No.4777961 >>4777934 Do it. It'll add something a bit different to /ck/ other than fast food threads.

>>	Anonymous Fri Sep 6 11:27:55 2013 No.4777962 >>4777953 too hot just means you're a bitch

>>	Anonymous Fri Sep 6 11:28:53 2013 No.4777967 >>4777956 I mean...I guess they'd be cheap if they grew them themselves, but they don't grow easy

>>	Anonymous Fri Sep 6 11:29:54 2013 No.4777972 >>4777961 It's a deal then!

>>	Anonymous Fri Sep 6 11:29:54 2013 No.4777973 >>4777963 nom nom nom nom

>>	Anonymous Fri Sep 6 11:31:53 2013 No.4777980 File: 83 KB, 480x640, 829255_20120905111327.jpg [View same] [iqdb] [saucenao] [google] I like this one better.

>>	Anonymous Fri Sep 6 11:34:54 2013 No.4777988 absolutely nothing wrong with this condiment although one of my old housemates kept a heavy stock of this stuff but then did clueless shit like stir fry veggies in five spice (ughhhh)

>>	Anonymous Fri Sep 6 11:34:55 2013 No.4777987 >>4777963 Will give that a try

>>	Anonymous Fri Sep 6 11:35:54 2013 No.4777990 >>4777988 gross

>>	Anonymous Fri Sep 6 11:36:54 2013 No.4777991 File: 30 KB, 300x300, mft_sauce_lineup.jpg [View same] [iqdb] [saucenao] [google] Boise dweller here this is the shit I'm talking about that extra hot can go with fucking anything

>>	Anonymous Fri Sep 6 11:42:54 2013 No.4778002 My first memories of sri racha were eating Vietnamese food with my father 15-20 years ago. I always remembered the bottle on every table. People got butthurt about it because some people get butthurt about any newly popular thing.

>>	Anonymous Fri Sep 6 11:43:55 2013 No.4778007 >>4777960 Looks like I found that exact college student

>>	Anonymous Fri Sep 6 11:43:55 2013 No.4778009 I put that stuff and some chives and chicken in my ramen, absolutely delicious

>>	Anonymous Fri Sep 6 11:47:54 2013 No.4778016 >>4778007 No, it sounds like you are a shut-in that uses Hollywood movies, 4chan, and the internet as his primary sources of socialization.

>>	Anonymous Fri Sep 6 11:48:54 2013 No.4778018 >>4778007 >>4778016 Stahp

>>	Anonymous Fri Sep 6 12:02:54 2013 No.4778053 >>4778016 Lol That projection is amazing.

>>	Anonymous Fri Sep 6 12:03:54 2013 No.4778057 >>4778053 >projection Ah, the first year undergrad equivalent of "I know you are but what am I".

>>	Anonymous Fri Sep 6 12:05:43 2013 No.4778064 >>4778057 Speaking the truth is all of a sudden a kiddy insult now? I guess my projection assumption is proving to be right.

>>	Anonymous Fri Sep 6 12:06:43 2013 No.4778067 >>4778053 >>4778057 >>4778064 stahp

Anonymous Fri Sep 6 12:08:41 2013 No.4778069

>>4778064
"I know you are but what am I" isn't an insult, it is a poor attempt to divert an observation back to the observer.

If you want to be truthful, my primary sources of socialization are my girlfriend, my co-workers, and my friends, in that order.

>>	Anonymous Fri Sep 6 12:14:43 2013 No.4778086 File: 14 KB, 230x230, Cholula-Hot-Sauce_D7689375.jpg [View same] [iqdb] [saucenao] [google] Mastersauce reporting in.

>>	Anonymous Fri Sep 6 12:15:43 2013 No.4778089 >>4778086 Sriracha isn't exactly just hot sauce

>>	Anonymous Fri Sep 6 12:18:43 2013 No.4778099 >>4778086 As much as I love Cholula, especially in Micheladas. It doesn't come close to Sriracha. Cholula has a more limited use of application. You can put Sriracha on just about any god damn thing you can think of.

>>	Anonymous Fri Sep 6 12:18:43 2013 No.4778100 >>4778089 >Sriracha is a type of hot sauce, named after the coastal city of Si Racha.

>>	Anonymous Fri Sep 6 12:20:42 2013 No.4778103 >>4778100 Okay? That doesn't mean I'm gonna use Choulula/Tobasco/whatever in the same places I'd use Sriracha, you're on a cooking board, I assume you have basic cooking skills and the sense to use things correctly despite wikipedia's objections?

>>	Anonymous Fri Sep 6 12:20:43 2013 No.4778106 >>4778100 Well if that guy who edited the Wikipedia page says so...

>>	Anonymous Fri Sep 6 12:20:43 2013 No.4778107 >>4778099 I've started to use both sauces interchangeably and I have had pretty good results. I'd argue you can put both on everything.

>>	Anonymous Fri Sep 6 12:22:43 2013 No.4778108 File: 202 KB, 850x468, wut.png [View same] [iqdb] [saucenao] [google] >>4778103 >Sriracha isn't exactly just hot sauce >Ok it is but you're wrong

>>	Anonymous Fri Sep 6 12:24:41 2013 No.4778112 >>4778108 What the fuck, I would NOT use Siracha the same way I would use most hot sauces, this has not changed Again, I assume you have basic cooking skills

Anonymous Fri Sep 6 12:24:42 2013 No.4778111

>>4778107

Eh, I guess you could. I think more thought and planning would have to go into the Cholula, though. Sriracha can be used in a well thought out recipe but can also just be added to almost everything and still be good.

I love putting Sriracha on burgers. If I was to do that with Cholula I would probably start out with putting it directly in the ground beef before cooking.

Anonymous Fri Sep 6 12:25:41 2013 No.4778114

>>4778111
Yeah I've noticed that it does better in things. I've put Cholula in beaten eggs before I've made an omelette and it came out better than just dumping it on top. It sort of changes the flavor just subtly. I have noticed the same thing with Sraracha too.

Anonymous Fri Sep 6 12:29:44 2013 No.4778122

>>4778114
>I've put Cholula in beaten eggs before I've made an omelette

Fuck! How have I not thought of this? Thank you anon, I'm gonna try that tomorrow with breakfast. I got some organic free range eggs and some organic free range ham steaks to cook up tomorrow morning. Shit is going to be bangin'.

>>	Anonymous Fri Sep 6 12:32:41 2013 No.4778125 >>4778122 Beware: it makes them look red as fuck.

>>	Anonymous Fri Sep 6 12:43:43 2013 No.4778145 >>4778125 Hahaha, thanks for the heads up. That may actually be kind of cool, although it could freak others out.

>>	Anonymous Fri Sep 6 13:55:05 2013 No.4778353 I put that shit on everything

Anonymous Fri Sep 6 14:45:05 2013 No.4778445
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>>4778002
>My first memories of sri racha were eating Vietnamese food with my father 15-20 years ago. I always remembered the bottle on every table.
>People got butthurt about it because some people get butthurt about any newly popular thing.

Sometimes the butthurt is because you've seen the same thing or been using the same thing for 20 years, and the people who it's newly popular with think they're hip because they discovered it or were were the cutting edge of trendsetting. When you live long enough to see 20 year cycles of shit like this, (skinny jeans / bellbottoms/ skinny jeans / bellbottoms / skinny jeans...fat ties thin ties fat ties thin ties...tiny sunglasses huge sunglasses...fedoras & scarves / trucker hats & flannel / fedoras & scarves / trucker hats & flannel) well eventually all the old shit that hipsters think is cutting edge and cool seems stupid. Now sriracha hasn't been on a boom/bust cycle like that in America (yet), but it's been around and well known since before most hipsters were born. So have avacados, and thrift stores, and smug indifference. I'd keep typing but I managed to get some of these cool new wipes (pic related), supposed to take away the butthurt!

>>	Anonymous Fri Sep 6 14:48:05 2013 No.4778451 >>4778445 what? I'm never going to think I'm hip because of what I'm eating. I just discovered this stuff, and it's delicious, I have no idea if it's popular and I somehow just missed it all this time or not, it's just great

Anonymous Fri Sep 6 15:01:04 2013 No.4778465

>>4777604
>that would appeal more to the american palate

lol, no. It was meant for Asian places (mostly pho restaurants). They don't advertise in the beginning at all and still don't. So people who ate at pho restaurants were the first to see it then it spread to Chinese restaurants, and now Wal-Mart.

Anonymous Fri Sep 6 15:01:04 2013 No.4778466

>>4778445
LOL, I loved your post. So true in every way. I've been called a hipster by several people, both online and IRL, and it always makes me laugh, because I'm the farthest thing from hipster, it's just that everything I've liked for years is suddenly "hipster". Ignorance (or should I say youth) is bliss.

>>	Anonymous Fri Sep 6 15:04:06 2013 No.4778471 >>4778465 Nope. http://www.nytimes.com/2009/05/20/dining/20united.html?pagewanted=all&_r=0 Read it please

Anonymous Fri Sep 6 15:07:25 2013 No.4778477

>>4778471
Maybe you should read it yourself

> “I made this sauce for the Asian community,” Mr. Tran said one recent afternoon, seated at headquarters, near a rooster-shaped crystal sculpture.

>“I knew, after the Vietnamese resettled here, that they would want their hot sauce for their pho,”

>>	Anonymous Fri Sep 6 15:09:26 2013 No.4778481 >>4778477 Please read it all

>>	Anonymous Fri Sep 6 15:13:26 2013 No.4778486 File: 85 KB, 375x500, tumblr_ljbbtltmab1qgzhmbo1_400.jpg [View same] [iqdb] [saucenao] [google] >sriracha >good Frank's Master Race reporting in

>>	Anonymous Fri Sep 6 15:13:26 2013 No.4778487 >>4778486 Is this even a chili sauce?

Anonymous Fri Sep 6 15:13:26 2013 No.4778488

>>4778481

>He figured that immigrants of Vietnamese ancestry would stock his sriracha at pho shops. He hoped that the occasional American consumer might squirt it on hot dogs and hamburgers.

It was mainly for Asians. While he hoped an occasional non-Asian person might try it, it was not meant for them.

>>	Anonymous Fri Sep 6 15:14:25 2013 No.4778490 >>4778487 There's a chili on the front of the bottle, isn't there?

Anonymous Fri Sep 6 15:14:25 2013 No.4778491

>>4778488
>“After I came to America, after I came to Los Angeles, I remember seeing Heinz 57 ketchup and thinking: ‘The 1984 Olympics are coming. How about I come up with a Tran 84, something I can sell to everyone?’ ”

Why do you make me do these things

>>	Anonymous Fri Sep 6 15:15:25 2013 No.4778494 >>4778490 Is baby food made of babies because there is a baby on the bottle?

>>	Anonymous Fri Sep 6 15:15:25 2013 No.4778495 >>4778465 Pho is Vietnamese. Sriracha is based off of a Thai pepper sauce. Get your shit together.

>>	Anonymous Fri Sep 6 15:15:25 2013 No.4778496 >>4778490 Doesn't mean it's a chili sauce though, I've got a lot of hot sauces with chilis I wouldn't call a chili sauce(of course I completely stupid amount of hot sauces)

>>	Anonymous Fri Sep 6 15:16:25 2013 No.4778498 >>4778487 no >>4778490 you are stupid

>>	Anonymous Fri Sep 6 15:21:25 2013 No.4778512 >>4778491 >“But we still sell 80 percent of our product to Asian companies, for distribution through Asian channels. That’s the market we know. That’s the market we want to serve.”

>>	Anonymous Fri Sep 6 15:22:26 2013 No.4778518 >>4778512 > “I know it’s not a Thai sriracha,” Mr. Tran said. “It’s my sriracha.”

>>	Anonymous Fri Sep 6 15:23:26 2013 No.4778523 >>4778518 That's right. That's his version of the sauce made for Asians.

>>	Anonymous Fri Sep 6 15:24:25 2013 No.4778529 >>4778523 No, no it wasn't, it was shifted so that it would suit the American palette and the Asian palette, what about this don't you understand?

>>	Anonymous Fri Sep 6 15:26:30 2013 No.4778533 >>4778529 >“But we still sell 80 percent of our product to Asian companies, for distribution through Asian channels. That’s the market we know. That’s the market we want to serve.” What part of his exact words don't you understand?

>>	Anonymous Fri Sep 6 15:28:30 2013 No.4778538 >>4778533 You're an idiot, I'm not going quote the artical again, you can read it yourself, it was made to suit both pallets, this is said several times in the article, I don't know why this is hard

>>	Anonymous Fri Sep 6 15:29:29 2013 No.4778542 >>4778538 > “I made this sauce for the Asian community,” Mr. Tran said one recent afternoon, seated at headquarters, near a rooster-shaped crystal sculpture. Yeah, I don't know why you can't read either.

Anonymous Fri Sep 6 15:30:29 2013 No.4778543

>The truth is that sriracha, as manufactured by Huy Fong Foods, may be best understood as an American sauce, a polyglot purée with roots in different places and peoples.

I mean it's right off the fucking bat, how can people be this stupid? It's like the first real paragraph of the article

Anonymous Fri Sep 6 15:31:28 2013 No.4778549

>>4778543
>“But we still sell 80 percent of our product to Asian companies, for distribution through Asian channels. That’s the market we know. That’s the market we want to serve.”

He's Asian-American. DUHHHHHHH. So this is the market he's trying to serve. Why can't you read his ACTUAL words instead?

>>	Anonymous Fri Sep 6 15:32:27 2013 No.4778551 >>4778549 again >Multicultural appeal was engineered into the product >Multicultural appeal was engineered into the product >Multicultural appeal was engineered into the product >Multicultural appeal was engineered into the product

Anonymous Fri Sep 6 15:32:28 2013 No.4778550

>>4778542
>>4778549

>The truth is that sriracha, as manufactured by Huy Fong Foods, may be best understood as an American sauce, a polyglot purée with roots in different places and peoples.

>Sriracha is a key ingredient in street food: The two Kogi trucks that travel the streets of Los Angeles

>“I knew, after the Vietnamese resettled here, that they would want their hot sauce for their pho,” a beef broth and noodle soup that is a de facto national dish of Vietnam. “But I wanted something that I could sell to more than just the Vietnamese,” he continued.

>“After I came to America, after I came to Los Angeles, I remember seeing Heinz 57 ketchup and thinking: ‘The 1984 Olympics are coming. How about I come up with a Tran 84, something I can sell to everyone?’ ”

>Multicultural appeal was engineered into the product: the ingredient list on the back of the bottle is written in Vietnamese, Chinese, English, French and Spanish. And serving suggestions include pizzas, hot dogs, hamburgers and, for French speakers, pâtés.

I did, I read all of them, I don't think you did

>>	Anonymous Fri Sep 6 15:34:29 2013 No.4778557 >>4778550 >>4778551 Stop, he has the reading comprehension of a first grader, this isn't going to go anywhere

>>	Anonymous Fri Sep 6 15:35:29 2013 No.4778558 File: 265 KB, 865x960, azopl.jpg [View same] [iqdb] [saucenao] [google] >>4778551 >mfw pretentious idiots use the word engineer in tandem with mindless bullshit its fucking hot sauce.

Anonymous Fri Sep 6 15:35:29 2013 No.4778560

>>4778550
Somebody sure has a reading comprehension problem.

> “I made this sauce for the Asian community,” Mr. Tran said one recent afternoon, seated at headquarters, near a rooster-shaped crystal sculpture.
>He figured that immigrants of Vietnamese ancestry would stock his sriracha at pho shops. He hoped that the occasional American consumer might squirt it on hot dogs and hamburgers.
>The Tran family has taken it all in stride. “We’re happy to see these chefs use our sriracha,” said Huy Fong’s president, William Tran, the 33-year-old son of its founder. “But we still sell 80 percent of our product to Asian companies, for distribution through Asian channels. That’s the market we know. That’s the market we want to serve.”

>>	Anonymous Fri Sep 6 15:36:29 2013 No.4778562 >>4778560 You keep repeating the small quotes while ignoring almost all of the article, I'm literally copying 90% of the article

>>	Anonymous Fri Sep 6 15:37:29 2013 No.4778564 >>4778560 Like seriously, I had to stop myself from copying several paragraphs, because it was almost all of the article, which you should have read

>>	Anonymous Fri Sep 6 15:38:29 2013 No.4778565 >>4778562 I'm literally copying HIS words not the writer's bullshit words.

>>	Anonymous Fri Sep 6 15:39:27 2013 No.4778568 >>4778565 It fucking garlic, you don't use garlic in thai food, that's a no

>>	Anonymous Fri Sep 6 15:40:29 2013 No.4778572 >>4778565 >only the parts of the article I choose are real Oh my god

>>	Anonymous Fri Sep 6 15:40:29 2013 No.4778573 >>4778568 >you don't use garlic in thai food wut

>>	Anonymous Fri Sep 6 15:40:29 2013 No.4778575 Bought one bottle of op's cock sauce at walmart years ago. Too damn sugary tasting. Tastes like ketchup mixed with a little vinegar.

>>	Anonymous Fri Sep 6 15:41:29 2013 No.4778576 >>4778573 Traditionally, no

>>	Anonymous Fri Sep 6 15:41:29 2013 No.4778578 >>4778572 Yeah, the words straight from the owner's mouth. How real can you be?

>>	Anonymous Fri Sep 6 15:43:28 2013 No.4778582 >>4778576 It's a pretty big place. Which part of Thailand doesn't use garlic?

>>	Anonymous Fri Sep 6 15:44:28 2013 No.4778586 >>4778582 Well it doesn't exactly grow well there, so uh, traditionally, all the poor parts?

>>	Anonymous Fri Sep 6 15:45:28 2013 No.4778589 >>4778586 They seem to be able to sell it from there. http://importfood.com/spnf1001.html

>>	Anonymous Fri Sep 6 15:47:29 2013 No.4778596 >>4778589 Argirculture has advanced in the last few hundred years you know, we kinda grow whatever we want wherever we want(those plants that need regional soil to taste right nonwithstanding)

>>	Anonymous Fri Sep 6 15:49:46 2013 No.4778602 >>4778596 Well, traditionally people in that region didn't eat beef either but it doesn't stop people from doing it now. So if there are any dishes with beef, it's not considered Thai anymore?

>>	Anonymous Fri Sep 6 15:50:46 2013 No.4778603 >>4777342 Used to hate the smell so much as a kid. Now I think it tastes too sweet. Go figure. There are better sauces if you have access to a halfway decent Asian grocer, but it's good to have for a quick hot fix, kind of like Louisiana.

>>	Anonymous Fri Sep 6 15:50:46 2013 No.4778604 >>4778602 I'm sure some purists would say it's not traditional thai, but they did have red meats, yes?

>>	Anonymous Fri Sep 6 15:59:46 2013 No.4778623 >>4778604 I think the coastal areas would of course eat seafood. Don't know about further in. Probably any animal they could catch. Deer and what not.

Anonymous Fri Sep 6 16:00:46 2013 No.4778626

>>4778604
Saying something like that is hilarious. Especially in regards to Thailand.

A lot of South-East Asia was influenced by France, Portugal, and the US. If I ever want french baking and patisserie, guess which market I go to? Hint: It's not a french market. Those crazy little asian ladies make an excellent baguette. And if you want a sandwich, they'll smear it with pork liver, fresh vegetables, and whatever meat you choose.

>>	Anonymous Fri Sep 6 20:29:22 2013 No.4779099 Worst hot sauce ever, absolutely hated that smell of old rancid garlic, gah. Only reason I tried it was you guys praising it, I want my money back /ck/

>>	Anonymous Fri Sep 6 20:35:53 2013 No.4779104 File: 134 KB, 900x745, 1322059457460.jpg [View same] [iqdb] [saucenao] [google] hipster ketchup thread number XXXX in progress

>>	Anonymous Fri Sep 6 21:16:51 2013 No.4779142 Why would I care what hipsters eat? I sriracha before hipsters and I'll like it after hipsters.

Anonymous Fri Sep 6 21:25:53 2013 No.4779157
File: 164 KB, 1201x930, ck-cookbook.png [View same] [iqdb] [saucenao] [google]

>>4779104
>>4779142
>sriracha
>hipster

there's been a sriracha thread on the board of /ck/ every day since /ck/ was first made. years before the whole "hipster" slang thing started on 4chan. lol

>>	Anonymous Fri Sep 6 21:33:42 2013 No.4779174 This sauce is 2hot4me. I did find another cheaper variant of sriracha that wasn't this brand that actually tasted better, I didn't like the taste of this one.

>>	Anonymous Fri Sep 6 21:35:42 2013 No.4779177 >>4779157 Exactly. Calling it hipster just mean you're a dumb newfag.

>>	Anonymous Fri Sep 6 21:51:13 2013 No.4779214 >>4777342 I think its ketchup tier. I'd never use it on actual good food, not too shabby on frozen eggrolls or leftover fried rice though. OK on fries, too.

>>	Anonymous Fri Sep 6 22:33:15 2013 No.4779304 >Mfw if it came from Asia Europoors would cream over it >but it comes from Asians in America "Hipster ketchup fat fuck democratic bullshit fakers! Warbrlrlrlrgargle! Melting pot is inferior to pure Scandinavian inbreeding!"

>>	Anonymous Fri Sep 6 22:36:16 2013 No.4779316 >>4777342 Shiznitobamsnipsnapsack. >>4779214 Clearly poster is cracker tier. Asian girls get wet on that 'Racha

Anonymous Fri Sep 6 23:51:18 2013 No.4779518

i like sriracha but im not one of those crazy people who go through a bottle a week and put a dollop of the shit on their toothbrush along with their toothpaste.

also sometimes i find its too hot for my tastes. also i prefer several other hot sauces because they capitalize on flavor to a further extent. heats nice and all but i need there to be more flavor than heat. also i think too much flavor is lost in a dish when its too hot.

if youre sweating while eating and seriously considering getting life alert because youre afraid the shit you have after this particular meal might kill you, then the foods too hot and youre probably not tasting things you would totally taste if it wasnt so goddamn uselessly hot.

also cholula >

>>	Anonymous Fri Sep 6 23:58:19 2013 No.4779528 >>4777616 This brand is way too garlicy. I despise it

>>	Anonymous Fri Sep 6 23:59:19 2013 No.4779532 >>4779316 Actually they do not.

>>	Anonymous Sat Sep 7 15:28:30 2013 No.4780843 delicious

>>	Anonymous Sat Sep 7 15:31:08 2013 No.4780846 >>4779518 >2,000 scoville units >sweatingly hot I have bad news for you

>>	Anonymous Sat Sep 7 15:33:08 2013 No.4780849 Trying my first bottle of sriracha, but I think it's too sweetish for my taste

>>	Anonymous Sat Sep 7 15:34:08 2013 No.4780850 >>4780846 Probably the same people who say jalapenos are hot. shrugs

>>	Anonymous Sat Sep 7 19:40:53 2013 No.4781530 I call it "cock sauce".

>>	Anonymous Sat Sep 7 22:38:12 2013 No.4782182 My campus has a 'chinese food' thing in the cafeteria. The food is usually decent, but i dump fucking sriracha on it. It's always really hot and i'm sweating in my next class.

>>	Anonymous Sat Sep 7 22:52:12 2013 No.4782225 >>4777782 >>4777786 Double this. Great sauce can't get enough of it. Especially with eggs.

Anonymous Sat Sep 7 22:53:11 2013 No.4782229

>>4780846

if you somehow missed that i was referring to my disdain for overly hot dishes in general, then i have bad news for you.

also fuck you spicy food queens. why dont you just start mashing pepper seeds into a pulp and using it to masturbate? WHAT, IS IT TOO HOT FOR YAH?!?!!!???!!

>>	Anonymous Sat Sep 7 22:57:11 2013 No.4782240 >>4777342 its overrated and tasted like plastic and preservatives. not worth the money

>>	Anonymous Sat Sep 7 23:16:12 2013 No.4782300 It's a solid all-round hot sauce, but there are better ones you can get from asian grocery stores.

>>	Anonymous Sat Sep 7 23:22:12 2013 No.4782323 File: 7 KB, 183x275, hs.jpg [View same] [iqdb] [saucenao] [google] plebs

>>	Anonymous Sat Sep 7 23:28:13 2013 No.4782341 >>4777507 You must have some tasty vomit

>>	Anonymous Sat Sep 7 23:33:13 2013 No.4782353 How to pronounce?

>>	Anonymous Sat Sep 7 23:37:35 2013 No.4782361 >>4782353 Sir rah cha

>>	Anonymous Sun Sep 8 00:05:18 2013 No.4782413 >>4782361 But Asians can't say 'R'. Why would they name it that?

>>	Anonymous Sun Sep 8 00:17:18 2013 No.4782432 >>4782413 siw wah cha

>>	Anonymous Sun Sep 8 01:04:39 2013 No.4782529 I can't stand it but my fiancee LOVES it so its in my kitchen.

>>	Anonymous Sun Sep 8 01:40:43 2013 No.4782584 >>47825please refrain from mentioning your sex and or gender on ck.

>>	Anonymous Sun Sep 8 01:46:43 2013 No.4782593 >>4782353 shut up everybody else. ethnic thai here. its "si-la-sa"

>>	sage Sun Sep 8 02:23:41 2013 No.4782636 >>4782413 >arr speek same Well aren't you precious.

Anonymous Sun Sep 8 10:53:50 2013 No.4783142 [DELETED]

File: 401 KB, 774x1037, extra_hot_heinz_abc_chilli_sauce_food_ck.jpg [View same] [iqdb] [saucenao] [google]

>>4777628
You should try this one. I think its one of the best chilli sauces you can get, and ive tried a fuckload of different types.

It's got a good sweetness to it, great heat and the chilli and garlic don't over power the rest of the sauce.

Anonymous Sun Sep 8 10:58:50 2013 No.4783153 [DELETED]

>>4778089
>>4778100
>>4778103
>>4778112
Cholula, Franks Hot Sauce and Tobasco are hot sauces. They're vinegar based and specifically used to enhance the flavour of something else.

Sriracha, ABC, etc are not spice enhancers. They are table sauces. They are a chilli sauce.

>>	Anonymous Sun Sep 8 11:01:51 2013 No.4783158 >>4782593 Why did they romanized it with the "R"s if it's not even pronounced?

>>	Anonymous Sun Sep 8 11:02:52 2013 No.4783161 It's okay. I ran out about 2-3 months ago and haven't had the urge to go buy more.

>>	Anonymous Sun Sep 8 11:03:52 2013 No.4783162 >>4783153 >long list hot sauces made with chilies but they're not chilli sauces >another long list of chilli sauces but they're not hot sauces wut

Anonymous Sun Sep 8 11:04:53 2013 No.4783166

>>4782413
I work with a Jappo who calls himself Roger. It's fucking hilarious to hear him say his own name.

>"Law-Ja"
What?
>"Law-Ja"
Ummm one more time
>"Law-Ja"
Are you even speaking American?
>"Law-Ja"

I call him "Law Jaw" to his face. It's fucking hilarious but some people don't like it. Whatevers.

>>	Anonymous Sun Sep 8 11:06:51 2013 No.4783172 I put this to my omelettes and that's about it. It's pretty good but holy fuck it's overrated.

>>	Anonymous Sun Sep 8 11:06:51 2013 No.4783175 >>4783166 Cool story, bro.

>>	Anonymous Sun Sep 8 11:11:52 2013 No.4783187 it's a good sauce, I don't use it for every day though. it's just my go-to saviour if I fuck up a recipe and it's a bit bland

>>	Anonymous Sun Sep 8 11:14:51 2013 No.4783192 >>4783166 Come to Chinatown, we find a knife in your lung hirarius too

Anonymous Mon Sep 9 05:52:10 2013 No.4785790

>>4778086
Finally found some in Australia. Don't know what to think - there is pretty well almost no heat to it, but the flavour is quite nice. I use it where either Sriracha or Tabasco would be acceptable, since the flavour seems to sit somewhere between them.

>>	Anonymous Mon Sep 9 06:00:13 2013 No.4785798 >>4785790 Speak for yourself, it's easy to find in Australia.

Anonymous Mon Sep 9 06:04:13 2013 No.4785805

>>4785798
Apparently now - saw it first in woolies.
But then again, I live in Queensland, so not exactly the capital of culinary diversity.
I mean, shit - they don't even label whole chillies in supermarkets outside of "red" and "green". Maybe specifically identifying jalapeños if you're lucky.

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/ck/ - Food & Cooking