[Aunt Polgara]

This is from the local paper on the Sriracha controversy.

[Aunt Polgara]

[Dead Corpse]

I started to drool a little, Pavlov style, just at the mention of Sriracha...

[factoryrat]

The political and business interests in california won’t be happy until the US hands the state over to mexico, so that they can join their socialist brethren. In the mean time, no siracha for you, because it’s asian and not hispanic.

[kitchen]

Jerry has that covered:

[TheThirdRuffian]

They need to move to a business friendly state.

[doorgunner69]

That whole eastern section of the L.A. basin is a smog hellhole. The smell of Sriracha would actually give it some character.

People only started building and buying houses out in that armpit because it was the last real estate market anyone could afford in L.A. It had been entirely industrial for decades.

[JimRed]

Who was there first, the sauce factory or the residents? Are they like the morons who move in near the airport and then bitch about aircraft noise?

[GBA]

Interesting. I wonder what all is in what their processes are releasing.

It sure sounds potent and might be of value.

Could it be captured and its chemistry refined and processed?

So much is wasted getting to the nugget of what we're after, but we're getting a little bit better about how we see things, like the by-products and left-overs.

For example, we're even re-learning to capture, process and use the methane naturally released from our decaying dumps or livestock animal waste. A nice, practical twist to making lemonade from life's lemons!

This company could have a similar opportunity hidden in its "problem".

[TigersEye]

Huy Fong has said the ruling could mean there will be 200,000 less bottles of Sriracha sauce produced each day.

NOOOOOOOOOO!

[Farnsworth]

Give me ROOSTER or give me death!

[ABN 505]

I used to work at Hueblien in Hartford Ct. back when they made A-1 sauce, I loved the smell of that!