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Posted on 10/25/15 at 9:29 pm to Darla Hood
quote:
PS - Any idea when it started becoming more popular?
Not quite sure. Wal Mart started selling it in Houston in 2003 and I was well aware of it before then. The Vietnamese restaurants we went to always had it. This is when I started taking it to Louisiana for friends and family who couldn't get it there. We just called it "Rooster sauce".
This is from the 2nd page of the Bloomberg link posted above.
quote:
Wal-Mart Stores (WMT) started selling it in Los Angeles and Houston in 2003, eventually distributing it to 3,000 more stores around the country. Chain restaurants such as P.F. Chang’s and Gordon Biersch began introducing sriracha-flavored dishes and dipping sauces. Bon Appétit named sriracha Ingredient of the Year in 2010. And in 2011, the sauce got its first mainstream kitchen bible: The Sriracha Cookbook, by Randy Clemens. “When I would tell someone I was working on a sriracha cookbook, they’d look confused,” says Clemens, whose second sriracha-themed book, aimed at vegetarians, comes out in July. “But the minute I said ‘rooster sauce’ there was instant recognition.”
Posted on 10/25/15 at 10:31 pm to Tiger Ree
I got turned on to it in 2000. I was at the bar at Mikimoto on Carrollton, and one of the things we had was a crawfish roll. I asked the sushi chef what they used to give it that lovely, balanced sweet spiciness.
He showed me the bottle, and I wrote down the name of it on a sushi order form with one of those little pencils. Went looking for it the next day, and found it.
I've consistently had a bottle in my kitchen ever since. Tried other brands, some good some not ... but the Rooster is king.
He showed me the bottle, and I wrote down the name of it on a sushi order form with one of those little pencils. Went looking for it the next day, and found it.
I've consistently had a bottle in my kitchen ever since. Tried other brands, some good some not ... but the Rooster is king.
Posted on 10/25/15 at 10:38 pm to unclebuck504
Solid condiment good on some things but definitely overused IMO.
I had a Sriracha beer the other day from Rogue. It was interesting.
I had a Sriracha beer the other day from Rogue. It was interesting.
Posted on 10/26/15 at 6:27 am to Tiger Ree
quote:
Wal Mart started selling it in Houston in 2003
I remember using "Rooster Sauce" for lunches at a Panda Express in a food court in Houston in 1999.
Don't judge.
Posted on 10/26/15 at 6:53 am to TigerDeBaiter
quote:
I had a Sriracha beer the other day from Rogue. It was interesting.
I would rather try an interesting application like that than every chain's sriracha whatever. Often it's just sriracha mixed with mayo or ketchup.
Posted on 10/26/15 at 7:33 am to unclebuck504
I used to like it, but now the bro culture is all over it, so I'm out.
Posted on 10/26/15 at 7:45 am to unclebuck504
I'll go with 3. I am a huge hot sauce fan and also ketchup fan. I discovered the Huy Fong Sriracha last year at the hospital I worked at in TX. Once I tried it, then one day mixed it with Mayo for a chicken tender sauce, it became a staple in my pantry.
JUST their version though. It's a solid condiment for people who like very spicy things (My sister has my same taste in foods and she discovered it before me and feels the same way)
The reason it's in mainstream restaurants (Wendy's has a "creamy sriracha" dipping sauce now) is because of the popularity and that part is a fad. It will fade out of mainstream and become just a condiment eventually, but it will always be a solid one.
There are some things that crystal/tobasco/LA hot sauce doesn't work well with and sriracha is a good substitute for those. Also things i like traditional hot sauce on like pizza tend to be way better with sriracha.
JUST their version though. It's a solid condiment for people who like very spicy things (My sister has my same taste in foods and she discovered it before me and feels the same way)
The reason it's in mainstream restaurants (Wendy's has a "creamy sriracha" dipping sauce now) is because of the popularity and that part is a fad. It will fade out of mainstream and become just a condiment eventually, but it will always be a solid one.
There are some things that crystal/tobasco/LA hot sauce doesn't work well with and sriracha is a good substitute for those. Also things i like traditional hot sauce on like pizza tend to be way better with sriracha.
Posted on 10/26/15 at 8:02 am to musick
There is an interesting Sriracha documentary on either Netflix or Amazon Prime. It talks about how the creator didn't want to do have exclusive rights to the name and how the whole company was started.
Posted on 10/26/15 at 8:08 am to Lester Earl
quote:
catsup.
Hey, it's grandpa Tom.
Posted on 10/26/15 at 8:18 am to Tigertown in ATL
quote:
I used to like it, but now the bro culture is all over it, so I'm out.
Subtle. Well done.
Posted on 10/26/15 at 8:37 am to unclebuck504
i put that s**t on everything
Posted on 10/26/15 at 9:23 am to unclebuck504
4. Solid condiment that is moving in on pumpkin spice status when it comes to oversaturation.
Posted on 10/26/15 at 9:29 am to BluegrassBelle
I saw two commercials for Sriracha dishes yesterday on TV. One at Burger King the other at Papa John's. I thought of this thread. It's been out for years and years, but seems to really have taken off in the last 3-5.
Posted on 10/26/15 at 10:35 am to Napoleon
I like it but I don't see how anyone can drown what they're eating in it. To me it's way too powerful for that and what you're eating ends up tasting like sriracha and nothing else. To each his own though
My favorite application recently has been to add a bit to my eggs while I beat them before making an omelet
My favorite application recently has been to add a bit to my eggs while I beat them before making an omelet
Posted on 10/26/15 at 10:36 am to unclebuck504
It's been a staple in my house for 5 years or so. I don't think it's a fad.
Posted on 10/26/15 at 10:47 am to SUB
quote:
It's been a staple in my house for 5 years
Johnny-come-lately over here.
Posted on 10/26/15 at 2:04 pm to Artie Rome
Never heard of it until I saw it on an episode of Top Chef about 5 years ago. Didn't try it until about 2 years ago so I guess right when the stuff was going huge mainstream. Now its a staple. Don't care how many people hate it because its "TOO" popular.....Just like Nickleback its staying in my rotation 
Posted on 10/26/15 at 3:30 pm to Tiger Ree
quote:
You need to remember that it began as a sauce a Vietnam refugee who made it in his kitchen for friends and neighbors. They started requesting it at local restaurants and it has now become what is probably the most well known sauce besides Tabasco. I used to bring it to Louisiana for friends before they started selling it there.
Amazon has a really interesting documentary on Sriracha for any who are interested. Like mentioned on here, the owner has never once marketed his product, it's all by gorilla marketing and consumer-produced videos/apparel.
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