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OK, OK I admit it I'm a Latino/Italino who has growen up in the best of both worlds: Mexican food at Paternal Grandma's on Saturday and Italian food at Maternal Grandma on Sunday.
I confess that I have turned into a Sriracha "C*CK SAUCE ADDICT. I put it on everything including Tacos and Lasagna. Both Grandma's bless their souls are turning over in their graves.
So Admit it what do you put your Thai Chili C*CK Sauce on?
OK, OK I admit it I'm a Latino/Italino who has growen up in the best of both worlds: Mexican food at Paternal Grandma's on Saturday and Italian food at Maternal Grandma on Sunday.
I confess that I have turned into a Sriracha "C*CK SAUCE ADDICT. I put it on everything including Tacos and Lasagna. Both Grandma's bless their souls are turning over in their graves.
So Admit it what do you put your Thai Chili C*CK Sauce on?
Ok I hope nobody got offended by this post. Was not my intention?
Sorry if I offended. BDD
Be proud that you're buying American! Yep, Huy Fong Foods is a Los Angeles company that developed sriracha based on the founder's recipe that he had been producing and selling in his native Vietnam before emigrating. It's a great success story. I use it more than Tapatio (also produced in L.A.) and Tabasco (LA--Louisiana, of course) these days. The USA has a big market in hot sauces!
I'll have to try it. Tacos sounds like a starting point. Will have to sneak it in. Must have 40 bottles of this and that already. I'm a confessed addict to heat in a bottle.
I looooove sriracha sauce!!! I mix it up with some mayo to make spicy mayo that goes on a lot of stuff: fries, fish tacos, grilled tuna, etc...
Try sriracha mayo on baked mussels. Simple! Some people dissolve a few pinches of Hon Dashi, which is a fish stock bouillon for flavor (but you can experiment with flavorings in your pantry) in a tablespoon of half-and-half; mix in mayo then sriracha. Lay frozen mussels on the half-shell in a pan, spoon the mayo over them, broil at 350 until bubbly and brown, 5-10 minutes. There are recipes on the net, but this is a killer appetizer.
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