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#142 |
Just in from the Storm
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Someone mentioned green tabasco yum. A couple drops on raw oysters is heaven. Any who likes smokey sauce not too hot might like Joe Perry's "boneyard brew" http://www.hotsauceworld.com/joeperrocyou.html Good on pizza and mac and cheese. jmho.
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Never send a ferret to do a weasel's work |
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#143 |
This sucker went out!
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I love Sriracha, but only on Chinese, Thai and Indian food. For some reason it just tastes like it belongs on Asian foods to me. I like Tapatio and Chulula on Mexican, but would never use it on Asian foods. The rest of the time it's Tabasco for me.
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#145 |
I'm nuts for the place
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I love adding it to my pots of chili.
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The problem is not the problem. The problem is your ATTITUDE about the problem. |
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#146 |
YNWA
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Pei Wei has a new dish - Sriracha Chicken.
It is VERY good. ![]()
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Be more concerned with your character than your reputation, because your character is what you really are, while your reputation is merely what others think you are. -John Wooden |
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#147 |
Guest
Posts: n/a
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Sounds Awesome Peter...
![]() This is how I was first introduced to the "crack sauce" My mom had apparently used Sriracha as her secret chili helper for many years... |
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