No problem. And while you can require him to be barefoot, I prefer he isn't pregnant when it's my turn.


Wait, that didn't sound right.
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Woo hoooo!
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No $hit, Sherlock. :-)
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Bullshit. You & me, Iron Chef style, my friend. But keep the pizza delivery place on speed dial, because I'm not sure we'd make it past the martinis to actually cook anything.

You're welcome Tom. Those were just a few things off the top of my head that I've done with it and while I'm no expert, what I see is that there is so much more one can do with **** sauce when you look at it from a different perspective and just run with it.


BTW, one more I do want to throw out there that I just remembered and since tomorrow is superbowl - **** sauce, reduced sodium soy sauce and rice vinegar (regular or seasoned, depends on how sweet and salty one wants it) - optional: add a dash or three of salt-free or low salt curry powder; test this in a smaller quantity before you commit, it doesn't work for everyone - ranch dressing powder also works if you want a different flavor and if you have a really spice-a-phobic crowd, actual lite ranch dressing. Mix the **** sauce, soy and vinegar, then add to the ranch dressing,add individually and it will curdle. Use to dip deep fried wings or shredded chicken breast in.
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Yup, Adam, I definitely will be using this more as an ingredient than just a hot sauce. :-)
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Now that would be a whole lotta fun. :-)
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Keep digging, Watson.*

*haven't said that in YEARS.
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Want to make your own sriracha?

http://www.seriouseats.com/recipes/2...-sriracha.html
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Why, Bob? It's cheap and delicious from the bottle. :-)
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True, but I'm crazy like that and would spend the time to make it.
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Put some on my fish last night. Good stuff.
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home made pizza with Sriracha sauce on it... killer.
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I've been using it quite a bit since picking up a bottle. Used it to add some kick to a ham, eggwhite and cheese scramble, on fish and pulled pork just to name a few. Thanks for the recommendation. :-)
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Thanks to this thread, I picked some up last weekend and got hooked. Much stronger garlic flavors than I was expecting. Still nice, just seems to be better on plain"er" foods....

Very good stuff. I've been on a Frank's and tobasco kick recently, and this is a good change of pace.

Thanks!
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I will never use Franks or Tobasco ever again after having Sriracha:-)
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I'm not quite there yet. "hot red rooster" as my daughter calls it seems to be better on "creamy" foods. Burgers with mayo, mayo and rooster dip, and a favorite right now, eggs over light... YUM!

I still prefer tobasco on pizza and dogs....:-)
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I was at my favorite Cajun place for lunch the other day when I reached for the hot sauce to mix with my tartar sauce to put on my shrimp po boy. I noticed the Huy Fong among 30 others and remebered this thread so I added it on, damn it was good. I usually use Trappey's Bull but not anymore. Thanks guys :-)
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I mix some with sour cream for a condiment. Works great.
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Red Rooster is delicious. It's one of two hot sauces I buy. The other is Tapatio. You can't beat Tapatio on Mexi food and Top Ramen.:-)
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Just used Huy Fong in an egg white, Italian sausage omelette.
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