Sriracha Chili Sauce

[YOhio]

The NYT on the man behind rooster sauce. A great American success story.

http://www.nytimes.com/2009/05/20/di...united.html?em

[PaloAltoCougar]

Interestingly, Mr. Tran hails from Đồng Xoài, which is the Vietnamese transliteration of "Dayton"!

[I.J. Reilly]

The sauce is great and has been a staple in my household since my mom started frequenting Asian markets. It's versitile with not too much heat and a distinct flavor. This sauce is also a good choice with Asian food. Not as hot, with more sweetness, it makes for a great dipping sauce :

[DU Ute]

That's it! I'm on my way to get some phở.

[YOhio]

Interestingly, Mr. Tran hails from Đồng Xoài, which is the Vietnamese transliteration of "Dayton"!

Thanks, Đồng Xoài!

[YOhio]

Lebowski turned me on to Mae Ploy brand items. Good stuff.

[CJF]

I'm addicted to the cock sauce. I also love their garlic cock sauce. Good stuff and a little hotter than the normal sauce.

[RobinFinderson]

I'm addicted to the cock sauce.

Oh brother!

[Clark Addison]

Wow, you learn something every day. I was first exposed to this product in Hong Kong, and always assumed it was a native Southeast Asian product. When I returned home, I felt very fortunate to be able to find places that imported it all the way from the other side of the world. It is only today that I find out it is an American product.

[HuskyFreeNorthwest]

The NYT on the man behind rooster sauce. A great American success story.

http://www.nytimes.com/2009/05/20/di...united.html?em

I was introduced to this fantastic condiment on my mission, by former BYU recruit Kolo Funaki, and have been hooked ever since. I think withou it I would have only lasted about a week on NutriSystem.

[Mrs. Funk]

When I first tried Sriacha about three years ago, I loved it so much that almost no food was safe from it. Still love the stuff, but have learned to be a bit more discriminatory about what I'll slather it on.

Has anybody found a good hot sauce that adds heat without affecting the taste too much?

[YOhio]

When I first tried Sriacha about three years ago, I loved it so much that almost no food was safe from it. Still love the stuff, but have learned to be a bit more discriminatory about what I'll slather it on.

Has anybody found a good hot sauce that adds heat without affecting the taste too much?

I was the exact same way and got burned out after a few months, but moderation has endeared me again to the stuff.

In answer to your question, no. I regularly use Sriracha, Franks, Cholula, Tobasco, and Chipotle tobasco but they all have pretty strong flavors.

[HuskyFreeNorthwest]

I also enjoy Tapito.

[TripletDaddy]

Since I started dating fitday, I have tried to avoid many sauces, since they all seem to contain sugar (particularly BBQ sauce and the like....not so much Tabasco and the thinner sauces). Lately I have been getting back into grilled jalapenos. I will grill several of them on the Cue, and then eat them over the course of the next few days. Eat them with sandwiches, eat them with eggs, eat them with a chicken breast, etc. Tasty, with some good heat. Scoville would approve and fitday doesn't mind.

[Jeff Lebowski]

I have been a big Tabasco fan for years. Just started using Srirachi sauce recently.

Here is what puzzles me a bit about the article: it seems to say that one of the things people like about the sauce is that it doesn't burn your mouth. I squirted a little on my dinner last night and got scorched. Maybe I just need to know how to apply it properly.