hot-sauce Foodex Sriracha hot chilisauce
- Thread starter Coop
- Start date
you're probably right...I've had this empty packet so long I've forgotten where it came from...just know I want more, or even better to find a recipe.
Not sure why you thought I was assuming you were Muslim but no matter, sounds like I have to take a trip to the middle east to eat a "true" shawarma if for no other reason than to say "god damn, make it right will ya"Omri said:Yes it's Halal, and it means more than just slaughtered in a certain way. There shouldn't be any blood in it and so on.
Not sure why, but it seems like you are automatically assuming I'm Muslim. sure I could have easily been a Muslim, but just so happened I'm Jewish.
I am a huge fan of Memulaim (literally means "stuffed"), and that includes all types of leaves (beet as well).
I do admit Shawarma and Falafel are some of the things I really miss when traveling. so yeah, it really is worth the trip.Chris Kewley said:Not sure why you thought I was assuming you were Muslim but no matter, sounds like I have to take a trip to the middle east to eat a "true" shawarma if for no other reason than to say "god damn, make it right will ya"
Obviously there's more to it than just Shawarma and Falafel. People from all around the middle east are immigrating to Israel, so you can find almost all kinds of food.
Cuisines from Iran, Iraq, Turkey, Kurdistan, Morocco, Tunisia, Algeria, Yemen, Ethiopia and so many other places! you just need to look for it, because it's there.
I envy whats available to you there Omri. The european, morrocan, african, eastern & asian spices, flavors & recipes all meeting up in that hub. I'd weigh 200 kgs if I lived around all of that.
this is a sauce that has had a secure home in my fridge door for about 18 years .
I eat about a bottle every 4 months and it is good on pizza and I always put a single line on every hotdog I eat.
I eat about a bottle every 4 months and it is good on pizza and I always put a single line on every hotdog I eat.
this is exactly what I have and have also tried the other and they are both the same .
there is also a chili garlic that has alot of seeds and is another good one that they sell in the same area as this stuff.
there is also a chili garlic that has alot of seeds and is another good one that they sell in the same area as this stuff.
klyth said:I've never had that brand, but I keep this in my refrigerator, and I can tell you, it's got some kick to it for sure. Try to find Huy Fong brand. It's got heat, and it's incredible with most asian dishes.
That's the real deal ya'll. Like mothers milk I tell ya'...
Cures what ails you and scares the shite out of penicillin. Good stuff.
Cheers, TB.
Cures what ails you and scares the shite out of penicillin. Good stuff.
Cheers, TB.
QuadShotz
Banned
texas blues said:
Agreed, I buy it from the local asian store and love it on/in everything, including my version of redbeer. (i've posted pics in another thread)
I only buy that brand, just seems better IMO.
Great 'general' sauce sauce like the sambol olek I also get there.
-Q
klyth said:I've never had that brand, but I keep this in my refrigerator, and I can tell you, it's got some kick to it for sure. Try to find Huy Fong brand. It's got heat, and it's incredible with most asian dishes.
I was turned onto this sauce several years ago while visiting Jungle Jim's in Cincinnati. I love the stuff and besides cooking with it, I use it much like ketchup.
i've only had the brand with the green top. it's good stuff. not extremely hot like many of the sauces we talk about here..still plenty hot for your average consumer.
I have thai chilie sauces from many different brands sitting in my fridge(that reminds me time for a spring cleanup)..the only one I like and eat by the tonne(use as katsup) is the rooster..Awsome taste with a little heat...
Haven't tried this variety, and I must admit there is a great deal of divergence in the quality and potency of this product between companies.
So far the best I've tried is this one,
, from Huy Fong foods.
Its pretty darn hot, especially for beginners, and considering how much of it you get, its a good bargain.
So far the best I've tried is this one,
Its pretty darn hot, especially for beginners, and considering how much of it you get, its a good bargain.
Sorry to dredge up an old topic, but my local Chinese buffet has a bottle of this at every table. I like to paint a line of it on egg and spring rolls, put a few drops on top of the cheaply-made sushi, and dip the cream cheese wontons in it. Great stuff when used in that capacity, and I'd bet it's great on French fries, but I couldn't imagine it tasting very good in chili.
QuadShotz
Banned
It's also good in beer, on pizza, pasta, etc.
Well, pretty much anything that doesn't move.
I go through a bottle of Huy Fong Sriracha and a bottle of Huy Fong Sambal Olek each a month. That sambal is so delicious sometimes I just eat it straight.
I use both together on eggs for a nice balanced flavor and heat.
Lucky for me most of the stores here carry them, but I hit the local asian store. Their's seems fresher and plus I like supporting them.
Well, pretty much anything that doesn't move.
I go through a bottle of Huy Fong Sriracha and a bottle of Huy Fong Sambal Olek each a month. That sambal is so delicious sometimes I just eat it straight.
I use both together on eggs for a nice balanced flavor and heat.
Lucky for me most of the stores here carry them, but I hit the local asian store. Their's seems fresher and plus I like supporting them.
QuadShotz said:It's also good in beer, on pizza, pasta, etc.
Well, pretty much anything that doesn't move.
LOL! I love the description!
The eggs idea seems particularly good. I've had a problem finding something that works well with eggs. Tabasco's not enough of a kick unless I use so much that it's overpowering, Mad Dog is a little too intense for something as small as an egg, and the seasoning salt I use is too salty. I'll have to run to Albertson's and grab a bottle of that Sriracha to try on some eggs.
As for pizza, I think I've found a solution for that, but that's for the recipes section once I've got it down pat.
