Posted on 04/30/2014 4:38:48 PM PDT by 2ndDivisionVet
Like many Texans and Americans, Jason Villalba loves Sriracha.
Villalba, a Republican member of the Texas House of Representatives, puts it on, or in, just about anything. Eggs. Pho, the Vietnamese noodle soup. Even lasagna.
"I've been a huge fan for the last decade," Villalba told Business Insider in an interview.
But lately, Villalba and other Texas Republicans have taken a different interest in Sriracha. They want the company to move its operations from California to the Lone Star State, in light of what they say are California's crushing regulations, high taxation, and burdensome cost of living.
The hot sauce has become a major topic of conversation in both Texas — where the state's Republicans are looking to score another business victory over California Democrats — and in California, where its Republicans are using the opportunity to slam the state's regulations and high taxation.
It even reached up to U.S. Sen. Ted Cruz, who tweeted last week the company would be "welcome with open arms and eager taste buds." In California, Republican gubernatorial candidate Neel Kashkari tweeted it was time to "stand with Sriracha"(continued)
(Excerpt) Read more at businessinsider.com ...
That stuff is awesome on salmon patties
Had some the other day on the meat at an oriental BBQ place.
It was good.
Their Sambal Oleck is also worth checking out if you don't like garlic.
Chili’s grow like weeds in Tx.
Mighty good on fried catfish and french fries.
If the smell of manufacturing the stuff is offensive, just locate the plant in Texas City. No one will know the difference.
Ive had the stuff since d ay one..it a so cal thing..
It perfect for Buffalo wings
So do you know the story behind the bottle why they look that way?
When the guy first started making it he needed bottles
The only ones he could get were from a company that made white glue bottles
Mmmm Oil and chili’s...
It tastes great but it is too hot for me.
Si!
Cholula!
Muy, muy bueno!
Same company.
Yes Sir, but the chili garlic is less refined and tastes different.
Yes. We always have both on hand. Never tried the plain one.
The sambal is traditionally hotter and has no garlic.
Will pick it up tomorrow.
I think Sriracha is the only way to go with Beef Pho.
Squirt of that, squirt of Hoisin, squeeze of lime...
Add the fresh herbs chili’s and bean sprouts..
Slurp away.
Used in a lot of thai dishes.
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