Skip to comments.Why Do Multiple Texas Cities Want to Host the Sriracha Factory...
Posted on 05/03/2014 8:40:32 AM PDT by Extremely Extreme Extremist
Sriracha is a tasty hot sauce manufactured by Huy Fong Foods that, for those with adventurous taste buds, makes everything from scrambled eggs to pizza a finer experience. But the process of manufacturing the substance has been unpopular among residents of Irwindale, California, a small town of about 1,400 just twenty miles outside of Los Angeles. And where Irwindale smells a spicy controversy, Texas cities smell spicy opportunity.
Sriracha hasn't always been based in Irwindalethe company relocated to the city in 2010, after being offered a sweetheart deal to build a $40 million factory. As the Los Angeles Times reported in November:
(Excerpt) Read more at texasmonthly.com ...
As I said on a previous thread on this subject, move it to Texas City. No one will notice the difference.
How does Sriracha compare to red Tabasco sauce, my favorite on eggs?
The odor blends in well with the smell of BBQ pits and taco joints.
It’s different .a distinctive flavor more than just hot. Some like it more, some less, than Tobasco or Texas Pete - but if you like Tobasco, you’ll probably at least like Sirarcha.
Don’t park your car down there for very long. It will peel the paint right off. LOL!
I’ve burned the inside of mouth many times
And I’ll keep coming back for more
I wonder what the impact of a move would be with regard to the peppers they use.
Being close to a source maybe a deciding factor for them.
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I’ll wait for next month’s George Strait issue but thanks.
Sriracha delenda est.
Tabasco is a traditional Louisiana-style Hot Sauce that has a thin consistency and is made with Tabasco peppers, salt, and vinegar. It is in the mildly hot category.
Sriracha has its origins in SE Asia, has the consistency of ketchup, is made with different peppers and is a bit hotter. The Flavor and aroma are different too.
I love ‘em BOTH! But not at the same time.
Tabasco for eggs, Sriracha for chicken.
>>How does Sriracha compare to red Tabasco sauce, my favorite on eggs?<<
Much thicker (almost a paste), less vinegar-y. Closer to Mexican hot sauce but less cumin notes. If you ever got the hot sauce from Panda Express it is very close to that.
I am from L.A. and keep up with the local news there (listen to Internet radio, read the local papers and news outlets).
From the last I heard, 2 people complained about the odor and that was enough to cause the Irwindale CC to all but say “get lost.”
So 2 NIMBYs and a handful of idiots are sending 200+ jobs and millions of dollars in revenue and economy East.
Typical arrogant California.
OK, sounds like Tabasco still the best for eggs. Love that aging process they use.
Thanks. I like your user ID - kind of describes me (with the help of Milton Friedman).
Texans understand that sometime jobs are a little messy and smelly, but the money is great. Dudes in California can work on their tans while waiting in line for the Government handout!
He is the foundation.
I left the party because I couldn’t accept position on religious fanatics in Iran getting the bomb and I oppose abortion and think innocent life should be protected by government.
While this is in the “Texas Monthly”, you get the feeling that the writer is not a fan of the sauce or its makers. When a writer uses the infelicitous term of “not un-serious” (double negative), you get the impression that he seriously dislikes it. Of course the un-shown part of the headline also sows a bit of bias, “ ... Caused Health Problems in California?” To wit; “The city filed for a lawsuit against the facility to shut down the manufacturing after reports of “burned eyes, inflamed asthma,” and an entire birthday party being forced to flee indoors “after the spicy smell descended on the festivities.””
Sriracha mixed with a little dish soap and water keeps the bugs off my vegetable plants
It`s also pretty good on pizza.
Yeah, I’m a reformed conservative libertarian Christian - I’ve never even heard of that before - (small “l”, not cap “L” the party). Like Dr. Friedman, I like to think for myself rather than let a Party or an ideological group think for me. Gets me in some trouble around here but I like to challenge the accepted status quo or conventional thinking on certain issues, again like Friedman who I greatly admire.
Hmmm. Sounds interesting. May have to try it. Sounds maybe more authentic than the millions of BBQ sauces that are out there - can’t figure those out at all.
What’s good on pizza?
Tabasco is thinner and a little more subtle overall but does pack a bite from the one aged pepper it uses plus salt and vinegar. It’s not as vinegary as Texas Pete which has quite a twang to it and is not quite as peppery. Sriracha is thicker, uses several kinds of pepper and is more complex in flavor. Hotter overall than Tabasco. Not as hot as the ubiquitous Rooster sauce in Asian restaurants, but getting close. If you like hot sauces you’d probably like Sriracha but it’s not all that similar to Tabasco.
Due to looking for ways large and small to cut expenses, I’ve acquired a taste for the Louisiana brand of hot sauce, slightly sweeter and more of that “mmm” cayenne, not as much vinegar. It’s very similar to Crystal but quite a bit cheaper.
Sriracha is definitely in the Asian category of hot, as opposed to the Cajun (Tabasco, Crystal, Louisiana) or Buffalo wing (Texas Pete, Frank’s) kind of hot.
If you wanna try something really good, and different, just add some Liquid Smoke to the Sriracha before using it in BBQ sauces..it really works well..
>>OK, sounds like Tabasco still the best for eggs. Love that aging process they use.<<
I am here on vacation in Mexico and even with all the great salsas here, I ask for Tabasco for my eggs! :)
Have you been able to get it down there?
The red Tabasco has more of a fermented flavor that Sriracha doesn’t — I personally prefer Crystal, or even the green Tabasco, to the red Tabasco because of the fermented flavor.
I’d say your relative has a shot at building that same factory a second time! Good luck to him.
>>Have you been able to get it down there?<<
Other than real small bergs, it is just as prevalent here as in the USA.
But I carry packets from Chik-fi-let with me when I travel (also good for spicing up Bloody Marys on flights).
When will the last business in the LA area, turn off its lights and leave for Texas?
So have a grinding facility right there on the farm, and do the initial processing there.
They’ll be transporting the factory brick by brick in migrating Toyotas.
“Sriracha is definitely in the Asian category of hot,...”
A friend married a Thai woman. She found the chiles here too weak so she has been breeding her own for *more* *heat*.
It worked. I have a bottle of Mr. Tran’s Sriracha in the fridge and it is nowhere near as hot as this woman’s homemade stuff. I’m kind of a wimp on the hot foods, but if I didn’t know better I’da thought she was trying to kill me...
It doesn't, red is a commie.........I should know, he's my cousin.....
I’ve never heard of any problems resembling this from the Tabasco facilities in LA. The whole episode sounds like folks trying to sue for suings sake
I thought that the writers wasn’t a fan, too.
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