Hot Highlights From the First-Ever Sriracha Festival

Los Angeles Times ^ | October 28, 2013 | Jenn Harris

[JRandomFreeper]

For heat, yep. I don't care for the flavor of habanero, and I'm more about flavor than heat, even though I can take the heat. I also really like the chipotle Tobasco sauce, and it's pretty mild.

/johnny

[latina4dubya]

i was watching one of those cooking competition tv shows recently, and one competitor served a hamburger with sriracha ketchup that she concocted on the fly... the judges loved it... i like to add hot mustard to my wonton noodle soup... yum... i want some right now!!!

[Dead Corpse]

To each their own i guess. I can’t stand the chipotle Tobasco. Tastes like burn paint thinner and I love regular Tobasco.

[mylife]

They have it a walmart and most groceries.
Just hook it to my veins!

http://theoatmeal.com/quiz/sriracha_addict

[GeronL]

lol

Have trouble finding Korean recipes without all the red pepper paste, that stuff ain’t kethcup

[GeronL]

lol

[Ransomed]

Yup, and I never use it straight on anything like a condiment or something. It mixes very, very well in cooking, and not just Asian cuisine, I use it all the time for a lot of stuff.

Freegards

[JRandomFreeper]

My son-in-law put a spray head on the sriracha bottle for when he grills. ;)

/johnny

[ThomasSawyer]

Love me some Sriracha! It’s not just spicy for spicy sake, its got a great flavor. I love it by itself on corn chips. I also mix it with ketchup for dipping fries in. It’s also great for mixing with honey to dip chicken tenders and egg rolls in. Great stuff.

[nickcarraway]

Naga Jolokia has a great flavor, but it’s hotter than habanero. I recommend it, if you think you can take it.

[latina4dubya]

hmmmm... i like that idea... thanks for sharing...

[GeronL]

The underwear offends me

[JRandomFreeper]

Spicy shrimp marinade.

Toasted sesame oil       1 tsp
Vinegar            1 tbsp
Sriracha           1 tbsp(or to taste)
Spicy bean paste   1 tbsp
Hoisin             3 tbsp
Nuc mam            dash
grated ginger      to taste
crushed garlic     1 clove
beer               6 oz
squeeze of lime

Mix together with fork, marinade up to 1/2 lb raw peeled shrimp for an hour. Skewer shrimp on pre-soaked bamboo skewers and cook quickly on a large, screaming hot comal.

/johnny

[mylife]

Sriracha mixed with a lit of Hoisin and rice vinegar ,makes an excellent stir fry.
Season the wok with chili oil.

[mylife]

Sorry.

[RichInOC]

http://theoatmeal.com/pl/bobcats_thursday/bobracha

[mylife]

Great minds think alike. ☺

[JRandomFreeper]

You might like my post #33.

/johnny

[mylife]

LOL.

[JRandomFreeper]

I also use sriracha, hoisin and vinegar for hot wings.

/johnny