Sriracha: what dishes will you refuse to eat without it?

[intrepidity]

And I mean the rooster kind. I saw the Dynasty brand had a version, but I didn't want to chance it.

For me, it's my homemade tacos. If I don't have Sriracha, I don't make them. Which, tbh, is weird, since I've been making tacos my whole life, but only fairly recently became a rooster sauce lover. I am limiting what I use it for, lest another shortage renders me unable to eat *any* favorite dishes.

What are your non-negotiables?

[tblue37]

1. Actually, I've never even tasted the stuff. How does it differ from other hot sauces?

[intrepidity]

4. It differs. I cannot specify how, however.

I've been eating hot sauces my whole life, so I've tried a *lot* of them. I knew that "rooster sauce" had a near-cult-like following, but somehow avoided trying it until the past couple years--probably because I figured it was just another mediocre sauce, and because I have such a huge variety of sauces already, each with their own culinary niche in my life.

I don't recall the first time I tried it, so there was no "Eureka!" moment. But it must have been interesting enough that I tried again. Actually, now thinking about it, my first sample was from my favorite Pho takeout place, and they included little packets of it. Yeah, now I'm remembering....

Anyway, try it, if you can find it, and let me know.

[Goonch]

9. Sriracha is a thick, tangy-sweet chili pepper sauce with a strong kick of garlic.....

"Though it is spicy, its flavor is much more layered and complex than common hot sauces like Tabasco, which taste of heat and vinegar. It’s also far thicker, with a consistency more similar to ketchup or tomato sauce than watery American-style hot sauces, which are typically made by puréeing peppers in vinegar, then straining out the solid materials.

The recipe for sriracha was developed more than 80 years ago in Si Racha, a city on Thailand’s east coast. The first commercial variety, Sriraja Panich, became one of the most popular condiments in Southeast Asia, but it was not easy to find in America and was very expensive to import.

In 1980, a Vietnamese immigrant named David Tran decided to start producing his own version of sriracha in America, opening Huy Fong Foods in Irwindale, California. To this day it remains the most popular brand of sriracha, and its packaging is nothing short of iconic: a clear plastic bottle that shows off the vividly red hot sauce, a green twist-to-open squirt cap and a white rooster logo printed on the front that gives Huy Fong Sriracha its nickname, “Rooster Sauce.”

[intrepidity]

11. That's awesome info, thanks for posting!!

[electric_blue68]

15. Sounds interesting but it's on the hot side, right? I can just about eat Jalapenos...

so you know I don't have much tolerance.

I love savory, tangy, herby, mildly sweet, mildly salty, mildly bitter (I love very daek chocolate so. ... 👍

[lapfog_1]

2. vietnamese noodle soup

but I need both Sriracha and the sweet plum sauce.

My former "cast iron stomach" is long gone... so only a little bit of the hot stuff now.



this with the soup and sriracha and plum sauce... my version of heaven

[DBoon]

5. I find a mix of Sriracha and Hoisin suce to be good

The sweetness of the Hoisin works well with the spiciness of the Sriracha

[DBoon]

3. any ramen dish

[MiHale]

6. Fish tacos & pizza...

Then anything I feel like. Chicken Soup, spaghetti, whatever. Sometimes just a spoonful.

Happy New Year.

[Goonch]

7. Everything You Need To Know About 2022's Sriracha Shortage

"June 9, 2022 1:57 pm EST

If there's one thing Americans love, it's Sriracha, the bright-red hot sauce with a rooster on its bottle, produced by California-based company Huy Fong Foods Inc. But, for fans of the beloved condiment, these next few months might be a struggle. According to an April letter from the company, which only recently began circulating online, Huy Fong Foods is temporarily halting the production of its iconic sauces due to a lackluster chili crop.

The news comes at a time when fears of food shortages are on the rise, thanks to supply chain issues, labor shortages, climate change, and the war in Ukraine, reported The New York Times. The effects of these circumstances on our food supply have yet to be fully realized: According to the USDA, "there are currently no nationwide shortages of food." However, the agency noted that, at this point, "the inventory of certain foods at your grocery store might be temporarily low before stores can restock."

Read More: https://www.tastingtable.com/890499/everything-you-need-to-know-about-2022s-sriracha-shortage/

[Polly Hennessey]

8. Scrambled eggs.

[vanlassie]

10. PHO

[Ocelot II]

12. I don't like it on anything. I think it's the garlic in it; I hate garlic.

[intrepidity]

13. Aww I'm sorry. I cannot relate, at all.

I have always loved copious garlic and onions and chilis everywhere.

[Kali]

14. my favorite way to have it

is just on some white meat rolled in a flour tortilla. chicken or turkey breast, lean pork chop/loin roast. really highlights the flavors.