Never did a side by side, but I'd guess very close in taste.
BTW, Lee Kum needs to be refridgerated after opening, says so on bottle. Maybe less preservatives, me like that :-)
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I'll see if I can find the Lee Kum brand.
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Yeah, it is.

A few years ago, myself and a friend went on a "quest" to try every other sriracha sauce out there that we could get our hands on to see if one of the other sauces that has been around longer than **** sauce (huy fong foods) was actually better.

At the end of all of it, a year later and countless bottles, including stuff not available here which had to be shipped over from Thailand & Hong Kong, we came to the conclusion that you just can't mess with perfection, and Huy-Fong has it with their **** sauce. Which, interestingly enough, is exported to parts of Asia, because it's better than theirs.

These other sauces are sometimes OK, but not great - usually just don't have a good ripe pepper flavor to them or are totally out of balance with too much sugar or garlic and some are just downright funky tasting.
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Thanks for the heads up Adam. I didn't know this stuff was exported to parts of Asia, says a lot about the sauce.
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Keep mine in the deep freeze. Don't know if it hurts it or not, but damned if I don't like drinking it ice-cold.:-)
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It was funny as hell, the person I contacted to send some bottles to me responded with something along the lines of "Why? Everyone uses Huy-Fong, no one ever buys that other stuff."
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:-):-)
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Love Sriracha. I mix it with mayo and put it on sandwiches :-)
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I would, but my freezer is always jam-packed. Nice frosty bottle of Svedka.... :-)
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I also use that same mixture, add some chili oil, and use that for a dip for meatballs :-) :-)

Love me some rooster sauce :-)
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I've never refrigerated it...since we are on that subject....

I put it on most things as well. Something else I decided to add it to once and now it's a staple, is my tuna salad. My tuna salad is pretty basic, and this makes it taste real good!
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My wife of 30 years is Chinese although born in Vietnam. She knows the owner of Huy Fong who also is ethnic Chinese from Vietnam. He started in a small space in LA's Chinatown and become so successful that eventually he built a large manufacturing facility where they also produce other styles of hot sauce.

http://www.huyfong.com/no_frames/product.htm

My wife and her family own several large Asian supermarkets in Los Angeles and Orange counties where Sriracha of course is a big seller. It's always in the house, and my kids grew up on it.
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I'd be in Heaven.
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Realized I never made any comments on how I use HF **** sauce.

I typically use it as an ingredient rather than a condiment. As part of a larger/more complex cooking sauce, mixed with mustard in place of mayo for tuna salad, diluted with some fresh lime juice or apple cider vinegar and tomato paste (or ketchup) and a dash of celery seed and brushed on grilled chicken in the last few minutes of cooking, use a bit more vinegar or bourbon and a bit of onion and use it as a BBQ sauce on pulled pork, throw a bit into pasta sauces or pizza sauce, blend it with some lime juice, cumin, oregano, onion and tomato paste and instant taco sauce. Possibilities are endless, it's one of those "magic" ingredients like vinegar, soy sauce, tamarind, and chicken base/stock that you can use in just about anything that you want to bring forth more/fuller flavors, add some depth to, turn up a notch or two with some sweet spicy heat, you don't even have to use enough to make it hot, just a bit can really add complexity to what ever you are cooking.
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None of the following are very fiery, but probably the one's I reach for most often:

Bufalo Mexican Chipotle: http://www.mexgrocer.com/brand-bufalo.html

Jamaican Pickapeppa sauce: http://www.pickapeppa.com/store/sauc...seasonings.htm

Try Me - Original Tiger Sauce: http://www.amazon.com/Tiger-Sauce-Or.../dp/B0000DG58T
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Oh, and for the non-drinkers, you can also thin it with Dr. Pepper (regular, not diet - artificial sweeteners can do really weird things on the grill/bbq) rather than bourbon for the BBQ & grilling sauces.
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Adam, you have free rein of my kitchen anytime.
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It would be a blast Pete, hanging out and herfing with you is on the cigar bucket list, hope we get to do it some day.
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Only after he's done in mine.
:-)
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You gave me some great ideas, Adam, going to try a couple of them this week. :-)
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