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Report: Sriracha shipments to resume this month
FoxNews.Com ^ | 1/9/2014 | Staff

Posted on 01/12/2014 9:11:14 AM PST by T-Bird45

In December, the maker of the beloved hot sauce was forced to halt production after neighbors filed a lawsuit over "spicy odors that residents say caused a raft of health issues."

That news struck fear in the hearts of hard-core Sriracha fans, with some calling it a Srirachapocalypse and others going to extremes to stock up on the condiment.

(Excerpt) Read more at foxnews.com ...


TOPICS: Business/Economy; Food
KEYWORDS: cocksauce; hotsauce; pho; roostersauce; sriracha
A search did not reveal an article saying that Sriracha is on its way back to store shelves after the shutdown due to odors from the factory in December. The articles then got a strong reaction from FReepers who were passionate about their "cocksauce" condiment.
1 posted on 01/12/2014 9:11:14 AM PST by T-Bird45
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To: T-Bird45

I love hot sauces, but Sriracha sauce has far much potassium sorbate (preservative) for my taste. The metallic/saccharine taste of the preservative dominates the flavor, IMHO.


2 posted on 01/12/2014 9:16:15 AM PST by PGR88
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To: T-Bird45
I love it!

Have added a small strip of it to my fave hot dog recipe.

Split the dog down the middle and open and cook till slightly scorched in a skillet, serve on a bun which has been opened and pressed gently with a light stirring bowl atop it and slightly browned on the dog side in another skillet.

Then served with three strips of yellow mustard and one of "rooster sauce."

Yummm!

3 posted on 01/12/2014 9:35:18 AM PST by RoosterRedux (The only true wisdom is in knowing you know nothing -- Socrates)
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To: PGR88

Uh oh, wonder if thinking of the preservative will ruin it for me now. Lol. It is a problem because they are sold in such big bottles and they last forever.


4 posted on 01/12/2014 10:00:38 AM PST by Yaelle
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To: T-Bird45

Good news! Love Sriracha!


5 posted on 01/12/2014 10:02:25 AM PST by rochester_veteran (All that is necessary for the triumph of evil is for good men to do nothing.)
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To: T-Bird45

No shortage of the stuff here in Tulsa OK area. Saw plenty on the shelves at Walmart and at our local grocer Reasor’s just yesterday.


6 posted on 01/12/2014 10:15:46 AM PST by A_Tradition_Continues (formerly known as Politicalwit ...05/28/98 Class of '98)
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To: T-Bird45
Denton, Texas, at the north point of the DFW Metroplex is pitching Sriracha to move out of California.

http://eatsblog.dallasnews.com/2013/10/dentons-serious-about-luring-maker-of-sriracha-away-from-southern-california.html/

7 posted on 01/12/2014 10:27:19 AM PST by Menehune56 ("Let them hate so long as they fear" (Oderint Dum Metuant), Lucius Accius (170 BC - 86 BC))
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To: T-Bird45

you know this product , made in America by a Vietnamese immigrant entrepreneur , is not the real deal . Genuine Sriracha Sauce is made in Sriracha Thailand , a coastal town just south of Chonburi and north of Pattaya . The true Sriracha sauce is much more orange in color and not this artificial bright red . It is also hotter and a bit sweeter . It was originally developed as a dip for seafood , mollusks in particular ,although it goes well on padthai . This genuine Sriracha sauce is often found in small Thai or Laotian mom & pop groceries and is usually distro’d by larger Asian foods wholesalers . Look for it , compare . I have to wonder if the U.S. producer of Sriracha pays any royalties to the Thailand based producers ? He uses their name , and he’s not even Thai .


8 posted on 01/12/2014 10:29:43 AM PST by LeoWindhorse
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To: LeoWindhorse

Do you know how to tell the two apart? I’d like to know.


9 posted on 01/12/2014 10:45:26 AM PST by 1rudeboy
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To: Yaelle
Uh oh, wonder if thinking of the preservative will ruin it for me now. Lol. It is a problem because they are sold in such big bottles and they last forever.

Sorry. My wife says I have ruined a lot of foods for her with my tasting comments... Sriracha is a standard condiment in pretty much every Vietnam/Thai hole-in-wall restuarant (which I love) so I totally understand the need for some kind of preservative in it.

10 posted on 01/12/2014 10:57:17 AM PST by PGR88
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To: LeoWindhorse

True, I get the real thing in small 8oz jars, has much better flavor than the stuff in the giant bottles that would last me forever.


11 posted on 01/12/2014 11:01:18 AM PST by slouper
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To: A_Tradition_Continues

I’m also in Tulsa but don’t keep it at the house so I never paid attention to the store shelves. I do use it at my favorite Chinese buffet in Fontana Shopping Center.


12 posted on 01/12/2014 11:48:53 AM PST by T-Bird45 (It feels like the seventies, and it shouldn't.)
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To: 1rudeboy

well one is orangeish and the other (US ver) is bright red

One says Made in Thailand and the other says Made in USA

taste test and compare


13 posted on 01/12/2014 11:51:59 AM PST by LeoWindhorse
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To: LeoWindhorse

Exactly how is the Huy Fong product’s color “artificial” when the base is a ripe, red jalapeno? Not doubting your comment on the native-made Thai version, sounds like something I ought to look for the next time I go for padthai.


14 posted on 01/12/2014 11:54:26 AM PST by T-Bird45 (It feels like the seventies, and it shouldn't.)
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To: T-Bird45

I bought small sriracha bottles from Trader Joes. I could be wrong but the only preservative on the label is xanthan gum for freshness.


15 posted on 01/12/2014 11:56:28 AM PST by Moonmad27 ("I'm not bad, I'm just drawn that way." Jessica Rabbit)
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To: T-Bird45

looks like massive use of red dye to me

over there they do not use Jalapeno’s either .
The pepper is called prik chee fah , or prik kee noo
probably they use both


16 posted on 01/12/2014 11:59:59 AM PST by LeoWindhorse
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To: LeoWindhorse

Google : Thailand sauce sriracha

you can clearly SEE the differences , under Images


17 posted on 01/12/2014 12:01:44 PM PST by LeoWindhorse
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To: LeoWindhorse

http://en.wikipedia.org/wiki/Si_Racha

a nice little seaside place

20 minutes drive up the highway from Pattaya


18 posted on 01/12/2014 12:04:19 PM PST by LeoWindhorse
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To: LeoWindhorse

Interesting Google search results — looks like a trip to a local Asian market would be educational.


19 posted on 01/12/2014 12:44:31 PM PST by T-Bird45 (It feels like the seventies, and it shouldn't.)
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To: T-Bird45
Just kidding. :) I enjoy Chinese buffets too.
20 posted on 01/12/2014 1:59:49 PM PST by Redcitizen (Never bring a tank to a Chuck Norris fight.)
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To: LeoWindhorse

From someone who grows chile for a living if they are using a fresh red chile that is the correct color. The puree I have in my freezer is the same color and it is pure pureed fresh red chiles. They use color from red chile to make dyes.


21 posted on 01/12/2014 3:49:48 PM PST by tiki
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To: tiki

where do you grow chilis and what varieties ?


22 posted on 01/12/2014 5:17:28 PM PST by LeoWindhorse
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