HAHA MEME FOOD RIGHT GUYS
LOOK AT THIS MEME FOOD HAHA IM HIP WITH THE /ck/ LINGO HAHA
I love this stuff. Particularly delicious when combined with pork or chicken in a slow cooker.
Used to keep a tiny bottle in my center console for when I would go out to fast food with the boys.
A long, long time ago I bought a bottle of off-brand sriracha at the asian supermarket. Long before it was popular, I assure you, for I surf the frothy edge of trendiness. Anyway it was red and had a bird on the bottle and was called sriracha, but it was not Huy Fong.
It was the most painfully spicy thing I have ever experienced. It hurt real bad. And thus it languished in the back of my fridge, mocking me with assurances that everybody eats this stuff these days, and I must be a tremendous hot sauce lightweight to be so defeated by it.
Eventually it got old and I threw it out, but I lived on as a humiliated husk of what I shan't call a man.
More recently I bought some more--the real stuff--and it turns out it's not very spicy at all. It was all a misunderstanding! Ha ha, it is to laugh!
That's my story. Also I am still a lightweight.
What the fuck do you guys even put sriracha sauce on? Same with hotsauce, there's just no good foods to even put it on.
I never had red rooster sauce from China.
Did i miss the exit to flavourtown?
I've wanted to try the different Flying Goose flavors for awhile now, but I can't find any of them here. Great Asian markets where I live too, so it's surprising.
what's with all of these restaurants forcing sriracha sandwiches down our throats?
for like, a whopping two fucking weeks, they had this jalapeno cheeseburger at burger king that was cheap as hell and really, really tasty, but then it was almost immediately replaced by a "sriracha cheeseburger" which tasted like chewing on peppercorns. it was terrible.
>What the fuck do you guys even put sriracha sauce on?
Pizza, Ramen and thats about it gonna have to try the mayo thing though. sriracha is not good on eggs or meat for some weird reason.
I substitute it for Buffalo Sauce in most recipes, these days. It's an easy way to keep the heat and creamy texture of the sauce while cutting out the heart attack.
It's literally half the calories by volume and cuts out the fat entirely. As long as you're watching your salt intake anyway, the extra sodium isn't a big deal.