Texas Pete's however, would be an entirely different matter.
Posted on 11/27/2013 8:28:03 AM PST by John S Mosby
A California judge has temporarily halted production of the popular sriracha Asian-style hot sauce after residents of a Los Angeles suburb complained of the factory's odour.
The fumes emitted from Huy Fong Foods' factory in Irwindale are "extremely annoying, irritating and offensive to the senses", Judge Robert O'Brien said. He ordered the company to cease any operations that cause the odours.
The factory churns 100 million lb (45.4 million kg) of chilli pepper a year. Tear-inducing odours
Mr O'Brien ruled Huy Fong Foods must cease any operations that cause tear-inducing odours, but did not specify the types of actions required, and stopped short of ordering the factory to shut down entirely.
..... Mr David Tran, founder said.... "If it does not smell, we cannot sell"....
(Excerpt) Read more at bbc.co.uk ...
Vietnamese-American entrepreneur David Tran. set up a plant out in the boonies. The city of Irwindale, CA (posted prior on FR) sought cheap govt. money for a building boom and the houses sprang up around his plant. Co. sells 85M gross annually, and now they have to stop "stinking". So, he must move his plant? Or find a filter solution to the exhaust. Tabasco solved this long ago out in the LA woods. This stuff is hot and tasty esp. on Viet Pho' and other dishes.
This sauce is awesome and I always have some in the fridge,
There are only about 10,000 other communities out there who would be all too happy to have the jobs.
Wonderful sauce, keep it on the table cause it gets used so much there isn’t time for it to go south.
Eggs
Burgers
With Mayo for a “fry sauce”
Yard-bird
Especially good on pork chops
Added to salsa
directly on chips
Stew
Improvised defensive pepper spray...
it goes on.
Comparable in usefulness to HP or A1 sauce.....
mmmmm
KYPD and the Sriracha close
Nooooo! I loves my sriracha!
I’m addicted to this stuff.
It’s the best hot sauce I’ve ever tasted.
Texas Pete's however, would be an entirely different matter.
At least it’s not a nuoc mam fermenting plant. Now, nuoc mam (fermented fish sauce) is an acquired taste, but like they used to say about Ba Mui Ba beer, you don’t want to be there while they’re making it.
Will have to try this sriracha. I remember little hot peppers in Vietnamese pho that looked like a slice of cherry tomato. Just its mere presence in the broth would blast your sinuses into the next county.
They only crush the Chile Peppers once a year. The rest of the year is mixing and bottling. Its the crushing process that creates the enormous fumes. They are good until next year. No worries folks. Ancient Chinese wisdom says... sauce do not pour, if no grind peppers!
No Sriracha!!! Those barbarians!
Texans love hot sauce y'alls.
I like to mix that sauce with hoisin in a small dish to dip tasty bits from pho - yum
We use about a bottle of Sirichacha a month in our house.
I eat it on everything, such that my wide (as a joke) bought a shirt with the Sirichacha label on it ( a rooster ) that says “I love the cock.”
I wear it to the gym.
Well, if the Capsaicin from the chilis is being aerosolized and spread around, that could be more than just a bad smell. Some people aren’t bothered by it, others are highly senstive. He should be able to install electrostatic precipitators, since the stuff is oil soluble and keep the worst of it from escaping the plant.
Irwindale is an industrial suburb of Los Angeles. A lot of businesses pay tax there. A lot of people work there. Hardly anybody lives there.
Love the stuff, guess I better stock up.
One of my favorite breakfasts is fried rice with
“Rooster sauce”.
the original Sri-racha sauce in Thailand , manufactured in the small coastal town of Sri-racha , between Chonburi and Pattaya , is a far more tasty product that the U.S. version. The original Thai sriracha is lighter and more liquid in consistency , designed more for sea foods and pad-thai , and considerably hotter . The U.S. made stuff is much thicker , artificially colored to a brighter red ,and slightly on the sweet side . Just like most Thai foods are toned down and sweetened up in Thai restaurants , to more suit the perceived western palate . If you want to try the real Sri-racha sauce , visit your local fully supplied Asian Grocery and you will likely find the true Sri-racha there . It’s a tall glass bottle and lighter orange in color . Read the label : Product of Thailand
Just like knowingly buying a house next to the airport. If you’re that dumb, it’s not the airport’s fault.
Will look for it, the Thai original— this one we see in Vietnamese stores/restaurants— and get it— we love lot’s of sauces- Tabasco, Texas Pete, Datil Sauce (Minorcan-origin from FL and delightful flavor), Frank’s, and about 12 diff BBQ sauces (from SC to Tex and further West).
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