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Thanks Californians. They'll probably move to Texas where lots of people are lining up to work for them. A family business that's been there for generations forced to relocate because of ignorant residents of the Socialist Republic of Kaleefornya.
Now that you've had your little rant, would you like a few actual facts? Here you go: They haven't "been there for generations." Huy Fong relocated to the Irwindale site, from their smaller plant over in the city of Rosemead, after building the huge, new facility in 2010. The nearby developments, with the houses that are being affected by the pepper fumes, have been there since 1952.
Right now, I've got Tabasco, Crystal and Sriracha. I don't use any of them very often. The two young guys in my life consume huge amounts of the stuff.
I've been using it for years. It's recently achieved "superstar" status as people have recently discovered it. It's great for Asian dishes, but I like Tabasco, or Crystal Extra Hot for other dishes also.
On the 7th day God said "Let there be Sriracha"...Seriously though the stuff is great. I eat tons of chicken, Chinese food, and burgers and it's the perfect compliment.
If I can find a small size bottle Sriracha I will buy this because reading so much news about it got me curious.
Check Panda Express--they have it in packets--like ketchup. Or some other take out place that sells Asian style food. Huy Fong is the best known brand, but you might be able to find a packet of another brand of Sriracha so you can at least try it. It's pretty cheap anyway. A bottle wouldn't cost more than a couple of bucks.
For me its about size, much as i like Tabasco i find the Sriracha is a bit hotter and you get much more product for about the same price..
It's true because Tabasco takes about 4-5 years I believe to make a batch, it is aged for years to get the potency. Sriracha is hot because of the type of chilli peppers they use instead.
Been using it for over 20 years and it's readily available at any Asian grocer for decades and even American supermarkets. It's an ordinary condiment. Not great on everything I use mostly in soups, dip for chicken, and add to marinades. Frank's and Tabasco's are better for everything else.
I actually prefer the garlic diced one than the regular syrupy one.
All of a sudden it's the new fad.
I noticed Rachel Ray uses it all the time, so probably with the advent of celebrity cooks/chefs it's reaching more mainstream households.
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