Jim in Anchorage Posted November 1, 2013 Posted November 1, 2013 On 10/31/2013 at 7:42 PM, Chef Jim said: What if it tastes better? It's not that hard I would imagine. Vinegar, tomato, jalapenos (I prefer serranos) and **** loads of garlic. It doesn't have tomato, which is a good thing but it has sugar, which is a bad thing.
Chef Jim Posted November 1, 2013 Posted November 1, 2013 On 11/1/2013 at 1:40 PM, Jim in Anchorage said: It doesn't have tomato, which is a good thing but it has sugar, which is a bad thing. Why is no tomatoes a good thing. If you use tomatoes you probably don't have to use that much sugar.
Lt. Dan's Revenge Posted November 1, 2013 Posted November 1, 2013 On 11/1/2013 at 3:32 PM, Chef Jim said: Why is no tomatoes a good thing. If you use tomatoes you probably don't have to use that much sugar. Right. And I personally love tomatoes.
Jim in Anchorage Posted November 1, 2013 Posted November 1, 2013 On 11/1/2013 at 3:32 PM, Chef Jim said: Why is no tomatoes a good thing. If you use tomatoes you probably don't have to use that much sugar. I do not like hot sauce made of tomatoes. It tastes like ketchup with some pepper thrown in. Which is why I buy La Victoria sauce; Made with chilies not tomatoes and no sugar.
ExiledInIllinois Posted November 1, 2013 Posted November 1, 2013 (edited) I am the same way. I really don't care for any tomato based (and even pepper based) sauce w/sugar added to it. I do like Sriracha, though but in moderation. My mother-in-law's tomato sauce uses way too much sugar... The family raves about it... But I just go along with flow and nod agreeingly if you get my drift... Keeps the peace. After I leave, I wanna puke! It is so runny too! LoL ;-) Edited November 1, 2013 by ExiledInIllinois
Jim in Anchorage Posted November 1, 2013 Posted November 1, 2013 On 11/1/2013 at 4:03 PM, ExiledInIllinois said: I am the same way. I really don't care for any tomato based (and even pepper based) sauce w/sugar added to it. I do like Sriracha, though but in moderation. My mother-in-law's tomato sauce uses way too much sugar... The family raves about it... But I just go along with flow and nod agreeingly if you get my drift... Keeps the peace. After I leave, I wanna puke! It is so runny too! LoL ;-) I am looking right at a bottle of sriracha I bought years ago and never used because it was to sweet. Ingredients- Chili sugar garlic vinegar. Why in the world anyone put sugar in a hot sauce? Do they put it on hamburgers also?
ExiledInIllinois Posted November 1, 2013 Posted November 1, 2013 (edited) On 11/1/2013 at 4:19 PM, Jim in Anchorage said: I am looking right at a bottle of sriracha I bought years ago and never used because it was to sweet. Ingredients- Chili sugar garlic vinegar. Why in the world anyone put sugar in a hot sauce? Do they put it on hamburgers also? I don't know either... Again, I like it in moderation occasionally be on the "Sriracha" kick and then it gets old and won't have it for a while. Now my son (15) laps that stuff up by the gallon... Only hot (it is a chili sauce) sauce that he likes straight out of the bottle! It definately Asian as the name (place in Thailand) implies. IMO, still unique. Edited November 1, 2013 by ExiledInIllinois
Jim in Anchorage Posted November 1, 2013 Posted November 1, 2013 On 11/1/2013 at 4:28 PM, ExiledInIllinois said: I don't know either... Again, I like it in moderation occasionally be on the "Sriracha" kick and then it gets old and won't have it for a while. Now my son (15) laps that stuff up by the gallon... Only hot (it is a chili sauce) sauce that he likes straight out of the bottle! It definately Asian as the name (place in Thailand) implies. IMO, still unique. Don't know about unique. Pretty basic recipe. Think it would be good if they left the sugar out.
Gugny Posted November 1, 2013 Posted November 1, 2013 On 11/1/2013 at 4:44 PM, Jim in Anchorage said: Don't know about unique. Pretty basic recipe. Think it would be good if they left the sugar out. I like sriracha quite a bit. It's got more heat than Cholula - which, for me, is a more "everyday, everything" kind of hot sauce. Sriracha also has more heat than Tabasco, which I also use on mostly anything. I like sriracha on rice and vegetables.
Jim in Anchorage Posted November 1, 2013 Posted November 1, 2013 On 11/1/2013 at 6:19 PM, Gugny said: I like sriracha quite a bit. It's got more heat than Cholula - which, for me, is a more "everyday, everything" kind of hot sauce. Sriracha also has more heat than Tabasco, which I also use on mostly anything. I like sriracha on rice and vegetables. I Use mostly La Victoria Enchilada sauce [hot] on most things and Franks on wings and shrimp. If I want it hotter[tacos] I cook habaneros in the meat. I do NOT want sugar in my hot sauce.
Gugny Posted November 1, 2013 Posted November 1, 2013 On 11/1/2013 at 6:41 PM, Jim in Anchorage said: I Use mostly La Victoria Enchilada sauce [hot] on most things and Franks on wings and shrimp. If I want it hotter[tacos] I cook habaneros in the meat. I do NOT want sugar in my hot sauce. I'm gonna try this. Going to the supermarket after work. I'll look for it.
Jim in Anchorage Posted November 1, 2013 Posted November 1, 2013 On 11/1/2013 at 6:43 PM, Gugny said: I'm gonna try this. Going to the supermarket after work. I'll look for it. Look at the ingredients in La Victoria enchilada sauce. No tomato's only peppers . I have trouble finding the hot version though. You may not. Very good though and I am a enchilada junkie.[3x a week.]
Chef Jim Posted November 1, 2013 Posted November 1, 2013 On 11/1/2013 at 4:19 PM, Jim in Anchorage said: I am looking right at a bottle of sriracha I bought years ago and never used because it was to sweet. Ingredients- Chili sugar garlic vinegar. Why in the world anyone put sugar in a hot sauce? Do they put it on hamburgers also? Cuts the acidity of the vinegar.
Gugny Posted November 1, 2013 Posted November 1, 2013 (edited) On 11/1/2013 at 7:00 PM, Jim in Anchorage said: Look at the ingredients in La Victoria enchilada sauce. No tomato's only peppers . I have trouble finding the hot version though. You may not. Very good though and I am a enchilada junkie.[3x a week.] All they had was mild. I didn't bother. I'll look at another place this weekend. Edited November 1, 2013 by Gugny
inkman Posted November 3, 2013 Posted November 3, 2013 On 11/1/2013 at 4:44 PM, Jim in Anchorage said: Don't know about unique. Pretty basic recipe. Think it would be good if they left the sugar out. Just tried it recently and I'm not a fan. Couldn't figure out what it was until I read this thread. On topic, I've worked in a company for 15 years now that makes an entire village smell like onions and garlic and not once has anyone complained. They all love the smell.
BuffaloBill Posted November 3, 2013 Posted November 3, 2013 On 11/3/2013 at 6:35 AM, inkman said: Just tried it recently and I'm not a fan. Couldn't figure out what it was until I read this thread. On topic, I've worked in a company for 15 years now that makes an entire village smell like onions and garlic and not once has anyone complained. They all love the smell. Keeps the vampires away.
Nanker Posted November 3, 2013 Posted November 3, 2013 I would think the plaintiffs in the suit have a legitimate legal argument if their health is being affected by the emissions from the plant. Just my 2¢.
CowgirlsFan Posted November 4, 2013 Posted November 4, 2013 DARN!!! Thought this was about the new Subway sandwich.
Beerball Posted November 23, 2013 Author Posted November 23, 2013 http://finance.yahoo.com/news/pollution-suit-puts-chill-on-popular-hot-sauce-sriracha-155011158.html
4merper4mer Posted November 23, 2013 Posted November 23, 2013 The name of the company is Huy Fong? Are huy having fong yet?
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