chili sriracha appreciation thread

With that shirt design, the word should be 'Skrillachex'

  On 5/23/2012 at 11:53 PM, encey said:

With that shirt design, the word should be 'Skrillachex'

  On 5/23/2012 at 10:10 PM, iep said:

  On 5/22/2012 at 4:55 AM, Kcinsu said:

I have this t-shirt (in black):

 

 

so many good pepper sauce why bother with the cock

The red dishwashing liquid in the background is a nice touch

currently eating sambal oelek on crackers.

yum.

  On 5/24/2012 at 12:33 AM, disparaissant said:

currently eating sambal oelek on crackers.

with...?

take a cracker

put sambal oelek on it

devour

there need be no other steps in this delicious, delicious process.

Anda akan mati

I'm currently making some roasted lentils that I slathered with sriracha beforehand. We'll see how they turn out.

  On 5/24/2012 at 1:06 AM, iep said:

Anda akan mati

Anda tidak masuk akal

  On 5/23/2012 at 4:11 PM, keltoi said:

lol. y'all got a t-shirt with the inferior american version of this sauce.

inferior american version huh? what does the scottish version taste like? huh buddy?

in scotland they'd batter it and deep fry it

...actually, that sounds really fucking good.

Just pour bacon fat into your bottle. If you want to be sweeter. Put honey or something nice in the bottle and shake it up. Bam. Custom sauce.

  On 5/24/2012 at 2:25 AM, jules said:

  On 5/23/2012 at 4:11 PM, keltoi said:

lol. y'all got a t-shirt with the inferior american version of this sauce.

 

inferior american version huh? what does the scottish version taste like? huh buddy?

lol at the thought of scotland trying to sun-dry chillies or anything else... scotland (or east scotland at least) has chippy sauce. got an american version of that have ye pal? naw.

found this on that chilli site i linked. going to have to try it. sounds yummo...

Crispy Chicken Wings & Sriracha Sauce

The wings are marinated in olive oil & spices, then baked for 30 mins. before being deep-fried to finish cooking, and get their wonderfully crispy skin. Then, you toss them in the Sriracha, butter, cilantro, and garlic sauce before serving. Yum!!!

Ingredients:

4 pounds chicken wings, split (serves 4)

3-4 quarts vegetable oil for deep-frying

For the marinade:

1/8 cup ground coriander

1/2 tsp ground cumin

1/8 cup extra-virgin olive oil

2 large cloves garlic, minced

salt & pepper

For the sauce:

1/3 to 1/2 cup Sriracha chili sauce (or to taste)

3/4 stick (6 tbl) unsalted butter, melted

1/4 cup chopped coriander

finely grated zest and juice of 1 lime

2 large cloves garlic, minced

—————————————————–

In a large bowl, combine garlic coriander, cumin, salt, pepper and olive oil. Toss in wings to coat. Cover and refrigerate at least 4 hours, or overnight. (We put the wings in a 2 1/2 gal zip-loc bag and poured in the marinade)

Preheat oven to 375 degrees/gas mark 4. Place wings in a single layer on large, rimmed baking sheet(s). Roast for about 30 minutes, until wings are firm, but not done. (They’ll finish cooking in the deep-fryer)

Melt butter in pan and sweat the garlic down a bit then add the coriander, lime zest and juice.

Working in small batches, deep-fry wings until crispy and browned, about 5 min – add each batch to sauce, and toss to coat well

(serves 4 – figure 1lb wings per person)

AMERICA SUCKS ASS, I KNOW IT, BECAUSE I DON'T LIVE THERE!!!! FUCK EVERYTHING AMERICA!!! FUCK IT ALL TO SHIT!

calm yer self. i'm no US hater i was jus messin.

I remember seeing that bottle in our fridge.. but I think it was pretty mild for a chili sauce? If I use chili sauce I usually go for the Blair's Death sauces which I have several varieties stocked at home and work. Sometimes I also cook my own sauces from fresh chilies I get from growers or supermarket.

You guyes sure are neat, tell me again how you found the bestest better way?

I twas just joshin keltoi, ain't cereals or nuthin.

Someone should kick this mokz dude's teeth into his brain, seems like that would help him, thx

Hah, my gf just bought a bottle of this without knowing about this thread. Talk about synchronicity. So let me check this. It's been couple of years since I've eaten the stuff.

.

.

.

It's pretty nicely garlic-y and salty. It's a little bit hotter maybe than I remember but I haven't been eating that much chili lately so my tolerance might be down, but it's not super hot. I think the garlic is the main factor why it tastes good. But if I wanted something mind blowingly spicy I'd go for some other sauce.

Edit: This is a US product, right? Do they export this to Vietnam or why is there Vietnamese on the bottle?

It's not super hot by any means.

There's Vietnamese on the bottle because the owner of Huy Fong and the guy who created this version of sriracha (based on the traditional Thai stuff) is Chinese-Vietnamese. Originally made in good ol' Chinatown, Los Angeles.

I've never seen Huy Fong Sriracha sitting on a table at a Thai place, but just about every Vietnamese place I've been too in the U.S. has it (if it's not some upscale joint with their own proprietary blend). It's probably more of a staple of (U.S.) Vietnamese places than any part of Thai cooking.

  On 5/24/2012 at 6:38 PM, mokz said:

Hah, my gf just bought a bottle of this without knowing about this thread. Talk about synchronicity.

Yea, the day I bought my first can of Sriracha Peas this thread was started.

http://en.wikipedia.org/wiki/Sriracha_sauce_(Huy_Fong_Foods)

This stuff is also amazing and maybe even better for actual cooking

Goes really well on Vietnamese cold noodle dishes, too

  On 5/24/2012 at 7:07 PM, baph said:

This stuff is also amazing and maybe even better for actual cooking

Goes really well on Vietnamese cold noodle dishes, too

yeah this stuff is actually better imo

those wings sound awesome keltoi.

a chippy here is a girl. so chippy sauce would be like making a map of Hawaii on her stomach.

at least to me. that's my chippy sauce.

  On 5/24/2012 at 1:24 AM, wahrk said:

I'm currently making some roasted lentils that I slathered with sriracha beforehand. We'll see how they turn out.

I forgot to mention that they came out awesome.

That picture is really intense dude, super fun stuff