Huy Fong - Sriracha Hot Chili Sauce - Page 4

BSB · 02-04-2012, 11:26 AM

Quote:

Originally Posted by ChicagoWhiteSox

Is the Lee Kum Kee brand any different than Huy Fong as far as flavor is concerned?

Never did a side by side, but I'd guess very close in taste.
BTW, Lee Kum needs to be refridgerated after opening, says so on bottle. Maybe less preservatives, me like that

02-04-2012, 11:29 AM

Quote:

Originally Posted by BSB

Never did a side by side, but I'd guess very close in taste.
BTW, Lee Kum needs to be refridgerated after opening, says so on bottle. Maybe less preservatives, me like that

I'll see if I can find the Lee Kum brand.

T.G · 02-04-2012, 11:31 AM

Quote:

Originally Posted by ChicagoWhiteSox

Is the Lee Kum Kee brand any different than Huy Fong as far as flavor is concerned?

Yeah, it is.

A few years ago, myself and a friend went on a "quest" to try every other sriracha sauce out there that we could get our hands on to see if one of the other sauces that has been around longer than **** sauce (huy fong foods) was actually better.

At the end of all of it, a year later and countless bottles, including stuff not available here which had to be shipped over from Thailand & Hong Kong, we came to the conclusion that you just can't mess with perfection, and Huy-Fong has it with their **** sauce. Which, interestingly enough, is exported to parts of Asia, because it's better than theirs.

These other sauces are sometimes OK, but not great - usually just don't have a good ripe pepper flavor to them or are totally out of balance with too much sugar or garlic and some are just downright funky tasting.

02-04-2012, 11:35 AM

Quote:

Originally Posted by T.G

Yeah, it is.

A few years ago, myself and a friend went on a "quest" to try every other sriracha sauce out there that we could get our hands on to see if one of the other sauces that has been around longer than **** sauce (huy fong foods) was actually better.

At the end of all of it, a year later and countless bottles, including stuff not available here which had to be shipped over from Thailand & Hong Kong, we came to the conclusion that you just can't mess with perfection, and Huy-Fong has it with their **** sauce. Which, interestingly enough, is exported to parts of Asia, because it's better than theirs.

These other sauces are sometimes OK, but not great - usually just don't have a good ripe pepper flavor to them or are totally out of balance with too much sugar or garlic and some are just downright funky tasting.

Thanks for the heads up Adam. I didn't know this stuff was exported to parts of Asia, says a lot about the sauce.

Stephen · 02-04-2012, 11:40 AM

Quote:

Originally Posted by pektel

I like to refrigerate my vodka.

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.

T.G · 02-04-2012, 11:54 AM

Quote:

Originally Posted by ChicagoWhiteSox

Thanks for the heads up Adam. I didn't know this stuff was exported to parts of Asia, says a lot about the sauce.

It was funny as hell, the person I contacted to send some bottles to me responded with something along the lines of "Why? Everyone uses Huy-Fong, no one ever buys that other stuff."

02-04-2012, 11:59 AM

Quote:

Originally Posted by T.G

It was funny as hell, the person I contacted to send some bottles to me responded with something along the lines of "Why? Everyone uses Huy-Fong, no one ever buys that other stuff."

GreekGodX · 02-04-2012, 12:03 PM

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

pektel · 02-04-2012, 12:04 PM

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....

GreekGodX · 02-04-2012, 12:14 PM

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

Buckeye Jack · 02-04-2012, 12:22 PM

I've never refrigerated it...since we are on that subject....

I put it on most things as well. Something else I decided to add it to once and now it's a staple, is my tuna salad. My tuna salad is pretty basic, and this makes it taste real good!

jrw · 02-04-2012, 02:03 PM

My wife of 30 years is Chinese although born in Vietnam. She knows the owner of Huy Fong who also is ethnic Chinese from Vietnam. He started in a small space in LA's Chinatown and become so successful that eventually he built a large manufacturing facility where they also produce other styles of hot sauce.

http://www.huyfong.com/no_frames/product.htm

My wife and her family own several large Asian supermarkets in Los Angeles and Orange counties where Sriracha of course is a big seller. It's always in the house, and my kids grew up on it.

icehog3 · 02-04-2012, 02:32 PM

Quote:

Originally Posted by replicant_argent

Mmmm. Peanut butter flavored vodka.
Wait...
er... uh... nevermind.

I'd be in Heaven.

T.G · 02-04-2012, 04:51 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.

billybarue · 02-04-2012, 05:05 PM

None of the following are very fiery, but probably the one's I reach for most often:

Bufalo Mexican Chipotle: http://www.mexgrocer.com/brand-bufalo.html

Jamaican Pickapeppa sauce: http://www.pickapeppa.com/store/sauc...seasonings.htm

Try Me - Original Tiger Sauce: http://www.amazon.com/Tiger-Sauce-Or.../dp/B0000DG58T

T.G · 02-04-2012, 05:06 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, 05:07 PM

Adam, you have free rein of my kitchen anytime.

T.G · 02-04-2012, 05:51 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.

pnoon · 02-04-2012, 05:52 PM

Quote:

Originally Posted by replicant_argent

Adam, you have free rein of my kitchen anytime.

Only after he's done in mine.

icehog3 · 02-04-2012, 05:52 PM

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

02-04-2012, 12:03 PM	#68
GreekGodX Opa!! Join Date: Mar 2009 First Name: Christos Location: 7 Line Posts: 4,893 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, 12:22 PM	#71
Buckeye Jack Havana Daydreamin' Join Date: Oct 2008 First Name: Jack Location: Dublin, OH (Columbus) Posts: 732 Trading: (34)	Re: Huy Fong - Sriracha Hot Chili Sauce I've never refrigerated it...since we are on that subject.... I put it on most things as well. Something else I decided to add it to once and now it's a staple, is my tuna salad. My tuna salad is pretty basic, and this makes it taste real good!

02-04-2012, 02:03 PM	#72
jrw On A 72-Hour Psych Hold Join Date: Oct 2008 Posts: 1,002 Trading: (4)	Re: Huy Fong - Sriracha Hot Chili Sauce My wife of 30 years is Chinese although born in Vietnam. She knows the owner of Huy Fong who also is ethnic Chinese from Vietnam. He started in a small space in LA's Chinatown and become so successful that eventually he built a large manufacturing facility where they also produce other styles of hot sauce. http://www.huyfong.com/no_frames/product.htm My wife and her family own several large Asian supermarkets in Los Angeles and Orange counties where Sriracha of course is a big seller. It's always in the house, and my kids grew up on it. __________________ A child of five would understand this. Send someone to fetch a child of five.--Groucho

02-04-2012, 04:51 PM	#74
T.G Grrrrrr Join Date: Mar 2009 First Name: The Other Adam Posts: 15,557 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 04:57 PM.

02-04-2012, 05:05 PM	#75
billybarue Still Watching My Back Join Date: Nov 2009 Posts: 226 Trading: (5)	Re: Huy Fong - Sriracha Hot Chili Sauce None of the following are very fiery, but probably the one's I reach for most often: Bufalo Mexican Chipotle: http://www.mexgrocer.com/brand-bufalo.html Jamaican Pickapeppa sauce: http://www.pickapeppa.com/store/sauc...seasonings.htm Try Me - Original Tiger Sauce: http://www.amazon.com/Tiger-Sauce-Or.../dp/B0000DG58T __________________ "A Nation that makes a great distinction between its scholars and its warriors will have its thinking done by cowards and its fighting done by fools." --- Thucydides

02-04-2012, 05:06 PM	#76
T.G Grrrrrr Join Date: Mar 2009 First Name: The Other Adam Posts: 15,557 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, 05:07 PM	#77
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, 05:52 PM	#80
icehog3 Admiral Douchebag Join Date: Oct 2008 First Name: Tom Location: Clermont, Kentucky Posts: 71,274 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!