In Home Of Original Sriracha Sauce, Thais Say Rooster Brand Is Nothing To Crow About

NPR ^ | January 16, 20194:49 AM ET | Michael Sullivan

[ASA Vet]

Post 20 for you to practice.

[ASA Vet]

I agree, that's my main problem with some Thai cusine. Too much sugar. I make my own Thai hot sauce from home grown พริกขี้หนู (mouse turd chili's), No sugar added.

[SES1066]

Y’all realize that for us Yanks to enjoy any form of sriracha sauce is an act of ‘cultural appropriation’ to the snowflakes and sjw(s) of the LEFT.

So ... before they get their oar in this discussion, I’ll say this for their concern, FU!

[Bethaneidh]

What type of fish sauce do you use?

[Bethaneidh]

I meant to ask post #10. oops.

[SaveFerris]

Well, I’m one of “those people” who thinks Long John Silver’s is his kind of fish.

:)

And when I’m able to go, which is rare these days, I go for their fish meal with their malt vinegar and their hot sauce.

Oh, I love it. I bought a couple of bottles of their hot sauce years ago.

[Clutch Martin]

I like simple hot sauce as in... peppers, vinegar, salt. Read the label.

[Mariner]

“I like simple hot sauce as in... peppers, vinegar, salt. Read the label.”

Garlic does not belong in hot sauce.

Tabasco, Red Devil and La Victoria Salsa Brava are the gold standards.

[be-baw]

Sounds worth trying.

I have several books from ATK/Cook’s Illustrated and they’re all great. Just wanted to add a plug. One of the best cookbooks I’ve seen is ATK’s “Cooking School.” Highly recommended.

[lurk]

Thai food.
The spices make snot run down your face.
And you happily shovel in the next bite.

[Bethaneidh]

What type of fish sauce do you use?

[DAC21]

This hot sauce is made about 18 miles from my house in Irwindale CA. The city tried to shut them down in 2013 for nuisance smell. It got real ugly for a time, fortunately the city backed off and we have our Sriracha!

[Zhang Fei]

[This hot sauce is made about 18 miles from my house in Irwindale CA. The city tried to shut them down in 2013 for nuisance smell. It got real ugly for a time, fortunately the city backed off and we have our Sriracha!]

---

I understand TX volunteered a bunch of tax incentives for the people at Huy Fong to move. In the end, it came to nothing, as Irwindale backed down. It would have been a major coup for TX, from a symbolic standpoint - the Rooster brand hot sauce is fairly well-established and carried at a lot of major grocery chains.

[Blue Highway]

I put garlic in everything, yes everything. Not just garlic, but RAW Garlic. I ate a half a clove of garlic this morning and chased it with a swig of coffee.

[lightman]

I’m straight as an arrow but there is nothing like what I call “hot cock sauce”.

[GOPJ]

That’s a keeper - thanks for posting.

[Oshkalaboomboom]

What type of fish sauce do you use?

[Oshkalaboomboom]

Tabasco, Red Devil and La Victoria Salsa Brava are the gold standards.

I make my own Tabasco sauce also. Nowadays in the Springtime you can find Tabasco pepper plants in many garden centers. Once you get them going they produce peppers like crazy. If you live in a growing zone that freezes in winter you can grow them in a pot, bring them in for the winter and put them back outside when it warms up. They are perennials and will give you peppers for as long as you take care of them.

[wardaddy]

And me

I was there in the 80s

Kachin province...sapphires and rubies....and war

Not like Sierra Leone for diamonds but still rough

More geopolitics at stake in Burma

I was young dumb and full of c*m

[wardaddy]

I agree.....garlic makes it a hot garlic tomato sauce

Not hot sauce

High five

My wife lives for her Tabasco

I like Tabasco for gumbo and other creole food

But my go to vinegar style hot sauces are:

Crystal or Red Dot or Texas Pete’s or Cholula for every day

Pickapeppa hot red sauce ....if you can find it....scotch bonnets

Matouks calypso sauce

Marie Sharp from Belize is ok too

Siracha is for Thai or pho