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The factory is being contacted by the local city government because of potential toxic fumes that are being emitted by the factory. The court initially ruled against the shutdown, but Sriracha fans are worried and stocking up.
The factory is being contacted by the local city government because of potential toxic fumes that are being emitted by the factory. The court initially ruled against the shutdown, but Sriracha fans are worried and stocking up.
From what I've read, nothing says the fumes were "toxic." They just said they were smelly and some people had problems with running eyes and noses. While I agree, that can be unforfortable, it's not "toxic."
From what I've read, nothing says the fumes were "toxic." They just said they were smelly and some people had problems with running eyes and noses. While I agree, that can be unforfortable, it's not "toxic."
Besides which, there are plenty of sriracha brands to choose from besides Huy Fong. So it's not as if the closing of one factory would disrupt availability.
I got hooked on it while living in New York and frequenting Prosperity Dumpling on Eldridge St. I used to drown pork dumplings in that stuff. I still do occasionally. I also like adding it to some "fancy" ramen like Shin Ramyun along with eggs, mushrooms, tofu, bell peppers and what ever else I've got hanging around.
I think I need to be more adventurous by trying it on non-eastern cuisines though.
Fresh chilies, and they keep for almost a week in the fridge stored in a jar.
Dried chilies, presoaked in water to soften, grounded and used same day to prepare other dishes.
Grandma's days, they used a pestle and mortar. Now, we use a food-processor. Lots of recipes online:
Well used Sriracha today in a tomato-based pasta sauce (with some olive paste mixed in)....delicious. This product is a bit sweeter than most hot sauces.
.....still love my chili-garlic paste, though!
Quote:
Originally Posted by chaparrito
I prefer the chile-garlic sauce made by the same company. It's hotter, more garlicky. Recipe?
Besides which, there are plenty of sriracha brands to choose from besides Huy Fong. So it's not as if the closing of one factory would disrupt availability.
I read that the company has finished grinding up all the chili harvest of this yr, so those powders/fumes will no longer be in the air (supposedly). Until next year!
Quote:
Originally Posted by Jkgourmet
From what I've read, nothing says the fumes were "toxic." They just said they were smelly and some people had problems with running eyes and noses. While I agree, that can be unforfortable, it's not "toxic."
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