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  The Trinidad scorpion is great. I don't always refrigerate mine. I keep a bottle of the ghost pepper sriracha in my backpack. A lot of people don't refrigerate their sriracha, and it seems that the FDA must require the makers to put the refrigeration stuff on their labels.

  I came across it in Chicago. No thanks. I didn't even try it. It's got goofy ingredients for preservatives and color. My absolute favorite is the Ghost Pepper Sriracha from California Blazing Chili Farms. They also make a Trinidad Scorpion Sriracha. I like it a lot, it's a little too hot for...

UPDATE: nothing!   Recommendation: he's an old cat and observe to see if the black spot returns.   SHEESH!   Thanks to everyone here for keeping me relaxed over the past 24 hours.  I think we'll be calm for a while. There are no ghost peppers in any upcoming recipes and the cat is well into...

This morning she noticed that the black dot is gone, after having been there for a few days. But she's scheduled a vet appointment--unsure if the dot was food, a scab, ink, or whatever. She's gotten herself all worked up and I've refused to get sucked into her hysteria.   The cat is about 15...

Good one. I'm going to forward this. The article describes  these freckles as common in middle-aged and older cats. This cat is old and it was starting to lose its voice before I ever showed up with my ghost peppers. 

So, the cat could have a new freckle.  :lol: That'd be hilarious if she gets herself all freaked out and it's just a freckle.   But sure, if there's an allergy of something serious, I'll respect it.   Thanks for bringing some experience and levity. I'm going to chill until some professionalism...

I live with someone who has 2 cats.  Sometimes I toast ghost peppers in the kitchen and it can be very uncomfortable. I lock the cats in her room, open windows, and turn on fans.   Now, she's seen a black spot on one cat's nose, she's done Google searches and she discovered a cancer that's...

"Hot Cock" does sound like a deliberate effort to suck off of Huy Fong's success.

    I remain troubled that Huy Fong is looked at as The Standard for sriracha. David Tran may have been first but Huy Fong is hardly the best and there are LOTS and LOTS of srirachas out there, and many of them are really good.    What would this world be like if Wonder Bread was The Standard...

NO! Don't ANYBODY pull his fanger.  

Interesting. It seems that the condiment has very little to do with the city, and the condiment is something truly originated by David Tran. Sounds like he could have named it Orange Ooze.

  A chocolate sriracha. Reminds me of chocolate-flavored cigars. If the real flavor needs to be masked, then just leave it alone. LOL! Let us never see a "mild" sriracha.

I agree with the sweet, minimal acidity and bold garlic. But what would you think about a green sriracha?

I'm trying to make sriracha for the first time. My mash has been sitting since 10pm Friday. Now it's 1:30pm Tuesday, and I can't tell if fermentation is happening. There are some bubble here & there but I don't see anything dramatic?   Should I just chill out? Is there something I can do to get...

Here are 2 links regarding the sriracha documentary.   http://www.kickstarter.com/projects/griffinhammond/srirachaa-documentary-film-by-griffin-hammond http://www.youtube.com/watch?v=Lqs8F0V2tj8&feature=youtu.be

YUP! Griffin launched a Kickstarter campaign to raise $5000. He hit it in 8 hours. He doubled the goal to $10,000 so that he could include a trip to Thailand. That was reached in 24 hours. He and Randy Clemons (Sriracha Cookbook, author) went there together and visited THE sriracha factory.  ...

  This remains a mystery: what defines 'sriracha'? Huy Fong uses red jalapenos, not Thai chilies. Some sources say that fermentation, a garlic-forward flavor and less vinegar than traditional hotsauce define sriracha.   Of the various attempts at a definition, none say that the peppers define...

I'd be wary of a sriracha from Publix. That sounds scary.   A lot of the good srirachas have to be ordered.   Sky Valley and Lee Kum Kee can be purchased at Whole Foods. But the ones that I've ordered:   Thai & True Dark Star California Blazing Chile (ghost pepper sriracha)   Saigon Sisters...

Which are the 2 that you say sucked?

I'm no anti-MSG evangelist. I'm just a guy who likes sriracha.   The ghost pepper sriracha I ordered arrived yesterday and I'm about to go out and find something to put it on. The stuff is delicious!