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Sriracha is kind of meh in my book, there are MUCH better hot sauces out there.
I don't use it strictly as a hot sauce since it isn't particularly hot. I use it because it has a flavor that goes well with a lot of foods. In fact, if all I wanted to do was add spiciness to food, I wouldn't use Sriracha because of the additional flavor.
It's like bacon. It's been around for years but a new wave of people are "discovering" it and its versatility. Some probably like it for its 'exotic' name. So be it.
We've been using it for years to spice up asian dishes, bbq sauces, wings, eggs, etc. We use it sometimes when we're looking for a ready made sauce with a garlicky heat and no vinegar tang.
If anyone is interested, try these. They're a bit more work than usual, but they are very good:
I "Discovered" it last year at work. The women on my team loved it and it was always around so I gave it a try. Now I love the stuff on a lot of things, my favorite being popcorn.
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 dont get it either. for me, its pure heat and no flavor. hot sauce has more flavor with less heat. its fine and all if heat is what you are looking for, but its nothing to get excited about in my opinion.
i do think there is something to the notion that people like it because of its name. i think it makes them feel like they are demonstrating some kind of international aspect to themselves by proclaiming their love for sriracha.
I am no hipster, although I consider myself a somewhat cosmopolitan person. I first discovered it in like 2007. At the time it was very hot to me. My first time making my rendition of ma po tofu I used Sriracha sauce (rather than the Chili-Garlic sauce the Chinese student who taught me it used), and it was way too hot. I always keep some on hand for dishes I like it on, none of which are remotely Asian: ham and scalloped potatoes (always hits the spot!), cheeseburgers, and scrambled eggs.
The guys I worked with at the group home, definitely not "hipsters", swore by it on everything.
When you live in an area that lacks diversity in cuisine things like this will take off since it is such a big break from the norm. Here in Wisconsin the only spicy item you will find on a menu will be anything mixed with pepperjack cheese. The Sriracha sub from Subway was a very popular item while it was being offered at all of our local franchises.
I've been eating it forever. Gosh at least 4-6 years? lol.
I didn't know the factory was moving! I thought it was just temporarily closed until they figure out a solution. BURNING eyes and throats and what not is not complaining- that's a legitimate issue that needs to be addressed.
I think The Oatmeal introduced it to a whole horde of young people. Matt Inman is a real fan, as evidenced by the myriad Sriracha items he sells on his website:
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