The "I Didn't Comment in Another Thread" Thread

[Gradine]

My wife uses Siracha at every opportunity.

Sriracha and kimchi all day erry day

 

[R_J_K75]

I've used some cedar planks and/or top rack in a grill. Sticking and burning is a real struggle.

If you dont already, I'd suggest setting up your grill for a two-zone heat and cook on the area without the coals. Then at the end give them a quick char.

 

[R_J_K75]

My wife uses Siracha at every opportunity.

My mother used to get it from China Town in Toronto in the early 80s. There was no english on the bottle. She put it in everything. "Eat your dinner", "Mom, I'm 7 and my face is melting". I never knew what it was until I seen Guy Fieri use some about 10-15 years ago. But AFAIK up until 10-15 years ago you couldnt get it in the supermarkets, at least not around here. I use it quite a bit too. Good in hamburgers. Theres also Green Sriracha too.

 

[Parmandur]

My mother used to get it from China Town in Toronto in the early 80s. There was no english on the bottle. She put it in everything. "Eat your dinner", "Mom, I'm 7 and my face is melting". I never knew what it was until I seen Guy Fieri use some about 10-15 years ago. But AFAIK up until 10-15 years ago you couldnt get it in the supermarkets, at least not around here. I use it quite a bit too. Good in hamburgers. Theres also Green Sriracha too.

It's a California product, so it's been pretty normal around here as far back as I can remember.

 

[R_J_K75]

It's a California product, so it's been pretty normal around here as far back as I can remember.

As far as I know Huy Fong is the only legitimately recognized manufacturer.

 

[Parmandur]

As far as I know Huy Fong is the only legitimately recognized manufacturer.

Yes, in Los Angeles. David Tran came to California and started a business as a young manafter his family was kicked out of Vietnam after the war.

 

[R_J_K75]

Yes, in Los Angeles. David Tran came to California and started a business as a young manafter his family was kicked out of Vietnam after the war.

I looked it up and it said it was a product of Thailand, dont believe everything you read online. I knew it!! The only writing we could read on the bottle as kids was Viet Nam, thats why we used to call it Viet Nam sauce. I saw a show on TV few years back about him and the company, pretty interesting.

 

[Hussar]

You know, you can solve this problem with a bottle of hot sauce and some melted butter.

Other than tabasco, you can't really even buy hot sauce.

 

[Parmandur]

Other than tabasco, you can't really even buy hot sauce.

...wut?

 

[Hussar]

...wut?

wut? wut?

I'm living in Japan. They've never heard of Shiracha. They wouldn't know habenero sauce from red paint. Salsa is occasionally available, if you want to call it that. Spicy sauces? Good luck with that.

Welcome to a country with like zero immigration. To give you an idea, if you went into fifteen "Italian" restaurants here and tried to order linguini, you would have zero luck 15 times. Italian pasta=spaghetti only. No ravioli. No lazagna. No torellini. It's spaghetti or nothing. I haven't seen Greek food here, like ever. I'd commit several crimes to get a good souvlaki or dolmades.

I am happy living here, but, man the food blows.