ThePontificator
- Member since 2013
- Total posts 1
- Total comments 16
Sumac is a core condiment on "Turkish Pizza", Lacmacun (sp?)
Mashed potatoes. There is none higher.
"Dear Sriracha: You are the savior of cheap, crappy Asian food."
-THE OATMEAL
What!!!! YOU DON'T LIKE SRIRACHA????!!!!! BAN HIM!!!!!
:-)
Hype? Maybe. Market saturation? Depends on your point of view. Assimilation into the general cultural consciousness? Absolutely.
A lot of folks who try and add sriracha into their diet will likely try other sauces and condiments.
It's crack. I smear it all over my body and run naked through the springtime meadows and.....
Seriously...
I like it. "Like" as in "it's a very versatile condiment which adds depth of flavor to a variety of foods."
That being said I have about 3-4 spare bottles in the cupboard and a half-dozen bottles of Lingham's Chilli Sauce as well so perhaps I do have some sort of Asian sauce addiction.
The chili garlic sauce is my favorite Huy Fong product. If I run out of sriracha, it's not a huge deal but when that jar of chili garlic sauce gets low I get anxious ;-)
Sooner or later such a product was going to hit the market. Yikes.
Can't help you. Perhaps grow some reapers and DIY?
It appears that Aldi (at least the local store) has made a permanent spot for their Sriracha in the condiments section. There's a permanent shelf talker/SKU sticker. They had two cases on the shelf I grabbed a few bottles.
Decades ago I had a recipe for "Chinese Pickled Carrots" (refrigerator pickles). I only made it once and unfortunately lost the recipe.
It called for cutting into matchsticks a vast quantity of carrots, possibly blanching them and then soaking them in a brine. I recall the brine contained soy sauce, a bit of sesame oil, and a good amount of fresh cilantro but that's as far as I remember. Maybe it also called for rice vinegar. I just don't remember.
Can anyone help?
I purchased a bottle of Aldi brand sriracha ("Fusia") several months ago and it's pretty good. It's not super-hot but it's hot enough. The "bitter" finish you find in a lot of srirachas is minimal. I don't think the Aldi brand is made with powdered garlic.
ETA: it's made in Vietnam
Dollar Tree sometimes has great hot sauces of all kinds. You just have to keep stopping by to see what they have.
On occasion they get in overstocks of Lingham's (Malaysia) hot sauces. I just bought four each of the regular and extra hot. Outstanding quality and Lingham's is a very old company (since 1908).
Sometimes what they sell is a bust. The "Crying Tiger" brand sriracha is just scary-looking.
For all the company's success Huy Fong Sriracha is not definitive nor is it "the original". It is David Tran's interpretation.
Personally I prefer Huy Fong's Chile Garlic Sauce over their sriracha which I find bitter-tasting.
I'm working down a bottle of Fusia (Aldi) sriracha sauce and it's good stuff (made in Vietnam) and the 16 oz. bottle was $1.99. Yay Aldi!
If it's not placed in a sandwich press (plancha) and heated until flat, soft, and crispy then it's only "Cubanesque".
I've heard that the locals in Tampa like salami in their Cuban sandwiches. I don't know I don't live there.
The only Cuban sandwich using turkey that I know of is called an "Elena Ruiz" using sliced turkey, guava past/jelly and cream cheese. Or maybe it's strawberry jelly.
I won't shop at Wal-Mart anymore.
Everytime I go there they're they're out of handgun ammo because some a bunch of neckbeards go in there at 6am, buy their three box limit, and then resell it on Gunbroker for four times what they paid for it.
:-)
I am extremely disappointed to hear of this. James, your videos will be sorely missed.
No recommendations, but I remember a pizza place in Newark, Ohio back in the 70's that specialized in an over-the-top, all-the-way pizza they called "Angie's Garbage Pie".