Huy Fong - Sriracha Hot Chili Sauce - Page 4

pektel · 02-04-2012, 11:04 AM

Quote:

Originally Posted by Stephen

Keep mine in the deep freeze. Don't know if it hurts it or not, but damned if I don't like drinking it ice-cold.

I would, but my freezer is always jam-packed. Nice frosty bottle of Svedka....

replicant_argent · 02-04-2012, 10:20 AM

Just had some turkey and sweet pepper breakfast burritos. Busted the Sriracha on them as usual. Mmmmmm.
I get it in the big bottle. I leave it in the spice cupboard. I go through it fast enough I have never really noticed a degradation of flavor or oxidation.
Then again, I have the palate of a goat.

GreekGodX · 02-04-2012, 11:03 AM

Love Sriracha. I mix it with mayo and put it on sandwiches

GreekGodX · 02-04-2012, 11:14 AM

Quote:

Originally Posted by GreekGodX

Love Sriracha. I mix it with mayo and put it on sandwiches

I also use that same mixture, add some chili oil, and use that for a dip for meatballs

Love me some rooster sauce

T.G · 02-04-2012, 03:51 PM

Realized I never made any comments on how I use HF **** sauce.

I typically use it as an ingredient rather than a condiment. As part of a larger/more complex cooking sauce, mixed with mustard in place of mayo for tuna salad, diluted with some fresh lime juice or apple cider vinegar and tomato paste (or ketchup) and a dash of celery seed and brushed on grilled chicken in the last few minutes of cooking, use a bit more vinegar or bourbon and a bit of onion and use it as a BBQ sauce on pulled pork, throw a bit into pasta sauces or pizza sauce, blend it with some lime juice, cumin, oregano, onion and tomato paste and instant taco sauce. Possibilities are endless, it's one of those "magic" ingredients like vinegar, soy sauce, tamarind, and chicken base/stock that you can use in just about anything that you want to bring forth more/fuller flavors, add some depth to, turn up a notch or two with some sweet spicy heat, you don't even have to use enough to make it hot, just a bit can really add complexity to what ever you are cooking.

T.G · 02-04-2012, 04:06 PM

Oh, and for the non-drinkers, you can also thin it with Dr. Pepper (regular, not diet - artificial sweeteners can do really weird things on the grill/bbq) rather than bourbon for the BBQ & grilling sauces.

replicant_argent · 02-04-2012, 04:07 PM

Adam, you have free rein of my kitchen anytime.

T.G · 02-04-2012, 04:51 PM

Quote:

Originally Posted by replicant_argent

Adam, you have free rein of my kitchen anytime.

It would be a blast Pete, hanging out and herfing with you is on the cigar bucket list, hope we get to do it some day.

replicant_argent · 02-04-2012, 05:14 PM

Quote:

Originally Posted by T.G

It would be a blast Pete, hanging out and herfing with you is on the cigar bucket list, hope we get to do it some day.

Woo hoooo!

pnoon · 02-04-2012, 04:52 PM

Quote:

Originally Posted by replicant_argent

Adam, you have free rein of my kitchen anytime.

Only after he's done in mine.

replicant_argent · 02-04-2012, 05:12 PM

Quote:

Originally Posted by pnoon

Only after he's done in mine.

No problem. And while you can require him to be barefoot, I prefer he isn't pregnant when it's my turn.

Wait, that didn't sound right.

pnoon · 02-04-2012, 06:02 PM

Quote:

Originally Posted by replicant_argent

No problem. And while you can require him to be barefoot, I prefer he isn't pregnant when it's my turn.

Wait, that didn't sound right.

No $hit, Sherlock.

pektel · 02-05-2012, 02:27 PM

Quote:

Originally Posted by pnoon

No $hit, Sherlock.

Keep digging, Watson.*

*haven't said that in YEARS.
Posted via Mobile Device

icehog3 · 02-04-2012, 04:52 PM

You gave me some great ideas, Adam, going to try a couple of them this week.

T.G · 02-04-2012, 08:29 PM

Quote:

Originally Posted by pnoon

Only after he's done in mine.

Bullshit. You & me, Iron Chef style, my friend. But keep the pizza delivery place on speed dial, because I'm not sure we'd make it past the martinis to actually cook anything.

Quote:

Originally Posted by icehog3

You gave me some great ideas, Adam, going to try a couple of them this week.

You're welcome Tom. Those were just a few things off the top of my head that I've done with it and while I'm no expert, what I see is that there is so much more one can do with **** sauce when you look at it from a different perspective and just run with it.

BTW, one more I do want to throw out there that I just remembered and since tomorrow is superbowl - **** sauce, reduced sodium soy sauce and rice vinegar (regular or seasoned, depends on how sweet and salty one wants it) - optional: add a dash or three of salt-free or low salt curry powder; test this in a smaller quantity before you commit, it doesn't work for everyone - ranch dressing powder also works if you want a different flavor and if you have a really spice-a-phobic crowd, actual lite ranch dressing. Mix the **** sauce, soy and vinegar, then add to the ranch dressing,add individually and it will curdle. Use to dip deep fried wings or shredded chicken breast in.

pnoon · 02-04-2012, 10:36 PM

Quote:

Originally Posted by T.G

Bullshit. You & me, Iron Chef style, my friend. But keep the pizza delivery place on speed dial, because I'm not sure we'd make it past the martinis to actually cook anything.

Now that would be a whole lotta fun.

icehog3 · 02-04-2012, 09:28 PM

Yup, Adam, I definitely will be using this more as an ingredient than just a hot sauce.

Chainsaw13 · 02-08-2012, 12:24 PM

Want to make your own sriracha?

http://www.seriouseats.com/recipes/2...-sriracha.html

icehog3 · 02-08-2012, 01:36 PM

Quote:

Originally Posted by Chainsaw13

Want to make your own sriracha?

http://www.seriouseats.com/recipes/2...-sriracha.html

Why, Bob? It's cheap and delicious from the bottle.

Chainsaw13 · 02-08-2012, 01:42 PM

Quote:

Originally Posted by icehog3

Why, Bob? It's cheap and delicious from the bottle.

True, but I'm crazy like that and would spend the time to make it.

02-04-2012, 10:20 AM	#2
replicant_argent Gravy Boat Winnah. Join Date: Oct 2008 First Name: Pete Location: my attorney has advised against giving this information to insane people Posts: 5,326 Trading: (22)	Re: Huy Fong - Sriracha Hot Chili Sauce Just had some turkey and sweet pepper breakfast burritos. Busted the Sriracha on them as usual. Mmmmmm. I get it in the big bottle. I leave it in the spice cupboard. I go through it fast enough I have never really noticed a degradation of flavor or oxidation. Then again, I have the palate of a goat. __________________ www.stogietorch.com Some days call for a stiff Pomade.

02-04-2012, 11:03 AM	#3
GreekGodX Opa!! Join Date: Mar 2009 First Name: Christos Location: 7 Line Posts: 4,894 Trading: (82)	Re: Huy Fong - Sriracha Hot Chili Sauce Love Sriracha. I mix it with mayo and put it on sandwiches __________________ "If I give a businessman 10,000 francs, what is that to him, he is rich. But if I give him a Cohiba cigar, that is style."-Hotel Rwanda

02-04-2012, 03:51 PM	#5
T.G Grrrrrr Join Date: Mar 2009 First Name: The Other Adam Posts: 15,578 Trading: (37)	Re: Huy Fong - Sriracha Hot Chili Sauce Realized I never made any comments on how I use HF **** sauce. I typically use it as an ingredient rather than a condiment. As part of a larger/more complex cooking sauce, mixed with mustard in place of mayo for tuna salad, diluted with some fresh lime juice or apple cider vinegar and tomato paste (or ketchup) and a dash of celery seed and brushed on grilled chicken in the last few minutes of cooking, use a bit more vinegar or bourbon and a bit of onion and use it as a BBQ sauce on pulled pork, throw a bit into pasta sauces or pizza sauce, blend it with some lime juice, cumin, oregano, onion and tomato paste and instant taco sauce. Possibilities are endless, it's one of those "magic" ingredients like vinegar, soy sauce, tamarind, and chicken base/stock that you can use in just about anything that you want to bring forth more/fuller flavors, add some depth to, turn up a notch or two with some sweet spicy heat, you don't even have to use enough to make it hot, just a bit can really add complexity to what ever you are cooking. Last edited by T.G; 02-04-2012 at 03:57 PM.

02-04-2012, 04:06 PM	#6
T.G Grrrrrr Join Date: Mar 2009 First Name: The Other Adam Posts: 15,578 Trading: (37)	Re: Huy Fong - Sriracha Hot Chili Sauce Oh, and for the non-drinkers, you can also thin it with Dr. Pepper (regular, not diet - artificial sweeteners can do really weird things on the grill/bbq) rather than bourbon for the BBQ & grilling sauces.

02-04-2012, 04:07 PM	#7
replicant_argent Gravy Boat Winnah. Join Date: Oct 2008 First Name: Pete Location: my attorney has advised against giving this information to insane people Posts: 5,326 Trading: (22)	Re: Huy Fong - Sriracha Hot Chili Sauce Adam, you have free rein of my kitchen anytime. __________________ www.stogietorch.com Some days call for a stiff Pomade.

02-04-2012, 04:52 PM	#14
icehog3 Admiral Douchebag Join Date: Oct 2008 First Name: Tom Location: Clermont, Kentucky Posts: 72,234 Trading: (60)	Re: Huy Fong - Sriracha Hot Chili Sauce You gave me some great ideas, Adam, going to try a couple of them this week. __________________ Thanks Dave, Julian, James, Kelly, Peter, Gerry, Dave, Mo, Frank, Týr and Mr. Mark!

02-04-2012, 09:28 PM	#17
icehog3 Admiral Douchebag Join Date: Oct 2008 First Name: Tom Location: Clermont, Kentucky Posts: 72,234 Trading: (60)	Re: Huy Fong - Sriracha Hot Chili Sauce Yup, Adam, I definitely will be using this more as an ingredient than just a hot sauce. __________________ Thanks Dave, Julian, James, Kelly, Peter, Gerry, Dave, Mo, Frank, Týr and Mr. Mark!

02-08-2012, 12:24 PM	#18
Chainsaw13 Møøse bites can be nasty Join Date: Jan 2010 First Name: Bob Location: The Enchanted Mitten Posts: 7,272 Trading: (96)	Re: Huy Fong - Sriracha Hot Chili Sauce Want to make your own sriracha? http://www.seriouseats.com/recipes/2...-sriracha.html __________________ My neighbor came by my house this morning at 2AM, pounding on the door. Good thing I was still up playing the drums.