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  1. #1
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    Sriracha problems again

    A few years ago they had a production stoppage, looks like it's happening again https://www.supplychaindive.com/news...20Chain%20Dive

  2. #2
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    Mar 2008
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    Fuck them all, l switched to Sabzu from Thailand
    Lee Lau - xxx-er is the laziest Asian canuck I know

  3. #3
    Join Date
    Oct 2003
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    715
    Quote Originally Posted by XXX-er View Post
    Fuck them all, l switched to Sabzu from Thailand
    I’ll keep an eye out for that one, thanks.

    I weathered the sriracha dust bowl by trying other sauces which was fun, in a way, but never found a winner. I do agree with the general consensus that the “new” sriracha is a neutered version of the old California pepper formula, but my lower GI tract is ok with that. My 4 year old son also enjoys it in smaller amounts, which I love to see, but I’m sure he couldn’t handle the OG sriracha heat levels.


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    Dude chill its the padded room. -AKPM

  4. #4
    Join Date
    Dec 2010
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    西 雅 圖
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    I switched to Underwood Ranches (the original supplier of peppers to Huy Fong) and like it - brighter, more peppery taste and redder in appearance.

  5. #5
    Join Date
    Apr 2021
    Posts
    782
    Yellowbird makes a tasty sriracha.

    And completely agree, the new Huy Fong is weak
    Wait, how can we trust this guy^^^ He's clearly not DJSapp

  6. #6
    Join Date
    Mar 2005
    Location
    Colorado
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    I still have some of the OG as I stocked up but getting low now. Having fresh basil around upped my intake of the sauce as of late. I even put it on my pizza.

    edit- here's the link to the original grower of the chilies that made Huy Fong's sriracha so famous. He's making his own. https://underwoodranches.com/

  7. #7
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    Quote Originally Posted by house View Post
    I’ll keep an eye out for that one, thanks.

    I weathered the sriracha dust bowl by trying other sauces which was fun, in a way, but never found a winner. I do agree with the general consensus that the “new” sriracha is a neutered version of the old California pepper formula, but my lower GI tract is ok with that. My 4 year old son also enjoys it in smaller amounts, which I love to see, but I’m sure he couldn’t handle the OG sriracha heat levels.


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    well it tastes pretty good and its easy to get here in a furin country at the local Safeway, they also stock Huy fong as well but I'm not buying that shit until i hear it doesnt suck
    Lee Lau - xxx-er is the laziest Asian canuck I know

  8. #8
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    Mar 2005
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    And here's some anecdotal feedback. I think I'm gonna try Underwood's.

    https://www.reddit.com/r/Sriracha/co...oods_sriracha/

  9. #9
    Join Date
    Jan 2008
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    This yellow sriracha at the dumpling spot was awesome.

    Click image for larger version. 

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    Some googling tells me Three Mountains Yellow is the way to go: https://www.bonappetit.com/story/thr...ellow-sriracha


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    Best Skier on the Mountain
    Self-Certified
    1992 - 2012
    Squaw Valley, USA

  10. #10
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    Oct 2003
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    slc
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    18,223
    Trader Joe's Sriracha and Green Dragon FTW.

  11. #11
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    Apr 2004
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    yeah that Green Dragon is the shit

  12. #12
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    Feb 2005
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    the most beautiful place in the whole wide world
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    forget the siracha shortage.... the real crisis is the sambal olek shortage (same company)

  13. #13
    Join Date
    Dec 2012
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    I can still smell Poutine.
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    Quote Originally Posted by chaka View Post
    forget the siracha shortage.... the real crisis is the sambal olek shortage (same company)
    I like their chili garlic sauce. Same thing but with garlic.

  14. #14
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    Jan 2008
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    Plenty of other sambals at your local Asian market…

    Gochujang > Sambal anyway. I’ll die on that hill.


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    Best Skier on the Mountain
    Self-Certified
    1992 - 2012
    Squaw Valley, USA

  15. #15
    Join Date
    Feb 2008
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    2,881
    Quote Originally Posted by riser4 View Post
    I like their chili garlic sauce. Same thing but with garlic.
    I cook with Huy Fong chili garlic sauce and I don't think it's the same thing as their sriracha at all. The Sriracha is mild enough to use liberally; 2 tbsp of the chili garlic can make a dish inedibly hot. The Sriracha also seems to have a good amount of sugar.

    Having said that, I agree the chili garlic sauce is great.

  16. #16
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    Dec 2012
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    I can still smell Poutine.
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    Quote Originally Posted by dan_pdx View Post
    I cook with Huy Fong chili garlic sauce and I don't think it's the same thing as their sriracha at all. The Sriracha is mild enough to use liberally; 2 tbsp of the chili garlic can make a dish inedibly hot. The Sriracha also seems to have a good amount of sugar.

    Having said that, I agree the chili garlic sauce is great.
    I was referring to their sambal olek, not Sriracha, and the chili garlic sauce.

  17. #17
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    Dec 2012
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    I can still smell Poutine.
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    Quote Originally Posted by nickwm21 View Post
    Plenty of other sambals at your local Asian market…

    Gochujang > Sambal anyway. I’ll die on that hill.


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    Then I need a better gochujang.

  18. #18
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    Oct 2011
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    Aspen
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    Quote Originally Posted by nickwm21 View Post
    Plenty of other sambals at your local Asian market…

    Gochujang > Sambal anyway. I’ll die on that hill.


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    I like Gochujang but sometimes I don’t want the added flavor profile it has (though sometimes it great). Sambal is a pretty clean, simple heat to mix into different dishes.

  19. #19
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    Quote Originally Posted by chaka View Post
    forget the siracha shortage.... the real crisis is the sambal olek shortage (same company)
    Agree. Can't say I'm a fan of Sriracha. It tastes like garlic powder. But I love Sambals.

    In the degrees of separation category, I know a guy who knows one of the Huy Fong family, and the legacy is not assured.

  20. #20
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    Mar 2017
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    Quote Originally Posted by Ted Striker View Post
    Agree. Can't say I'm a fan of Sriracha. It tastes like garlic powder. But I love Sambals.

    In the degrees of separation category, I know a guy who knows one of the Huy Fong family, and the legacy is not assured.
    I find a similar trouble with hot sauces- you have to try a bunch of different styles and heat levels to find what you like. And even then your preference can depend on the style of food you are eating (mexi vs. thai vs Indian, etc.).

    Gotta spend a bill at least to find what you like

  21. #21
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    Totally. You need a quiver!

  22. #22
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    Feb 2005
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    during the Great Sambal Olek Shortage, we tried a bunch of alternatives and took a slippery slope into the chili crisp realm. Very different flavor profile but boy oh boy is this stuff good. Some numbness from Szechuan peppercorns combined with amazing medium heat salty chili flavors. No idea why the guy on the label looks so sad, should be proud of his work. More of a condiment than ingredient though. Look at the labels carefully, there are several different variations with little difference on the label. Click image for larger version. 

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  23. #23
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    Quote Originally Posted by chaka View Post
    during the Great Sambal Olek Shortage, we tried a bunch of alternatives and took a slippery slope into the chili crisp realm. Very different flavor profile but boy oh boy is this stuff good. Some numbness from Szechuan peppercorns combined with amazing medium heat salty chili flavors. No idea why the guy on the label looks so sad, should be proud of his work. More of a condiment than ingredient though. Look at the labels carefully, there are several different variations with little difference on the label. Click image for larger version. 

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    Gotta give this a try.

  24. #24
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    Quote Originally Posted by Ted Striker View Post
    Totally. You need a quiver!
    NO, I need a sriracha that always tastes the same every time, that is always available at the local safeway / loblaws/ superstore

    There are literaly billions of my people over there eating hot sauce and there should not be this probelm having it available,

    True Sriracha is in fact Thai not Mexican
    Last edited by XXX-er; 06-14-2024 at 10:16 AM.
    Lee Lau - xxx-er is the laziest Asian canuck I know

  25. #25
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    Quote Originally Posted by chaka View Post
    ...slippery slope into the chili crisp realm. Very different flavor profile but boy oh boy is this stuff good.
    Love it. We have a local source for garlic chili crisp. She makes some fermented hot sauces too, along with kimchi, and hot honey.

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