I would argue that it's the product itself, more than the backstory behind it. It's nicely spicy but not excessively so. It lacks the strong, vinegar flavor of tabasco, frank's red hot or many...
I would argue that it's the product itself, more than the backstory behind it. It's nicely spicy but not excessively so. It lacks the strong, vinegar flavor of tabasco, frank's red hot or many similar hot sauces, and what flavor it does have is nice and different from other available condiments. It's an excellent component to a great many dishes for people who like a bit of heat with their food.
Yeah, IMO the more traditional Louisiana-style hot sauces like Tabasco and Frank’s Originals are definitely more limited in their application due to their vinegar forward flavour, whereas...
Yeah, IMO the more traditional Louisiana-style hot sauces like Tabasco and Frank’s Originals are definitely more limited in their application due to their vinegar forward flavour, whereas sriracha, which has some vinegar in it but tastes more of the garlic and chilli, is far more universally applicable as a condiment. I love Tabasco on fatty BBQ dishes (e.g. pulled pork), since the vinegar cuts through the fat and balances it nicely, but I can put Sriracha on/in damn near anything from soups to fried eggs to pizza, since there isn’t many dishes out there that some additional garlic and chilli heat can’t improve.
Yeah, pretty much the only use for Frank's is chicken wings, imo (As someone from Buffalo). Tobasco only holds a special place in my heart, because of the small, single-serve bottles in my MREs...
Yeah, pretty much the only use for Frank's is chicken wings, imo (As someone from Buffalo).
Tobasco only holds a special place in my heart, because of the small, single-serve bottles in my MREs over the years. So, I've developed "recipes" that require that to taste right.
MRE = "Meal, Ready-to-Eat" ... AKA a US Military ration. p.s. If you're curious about MREs, one of my favorite YouTube channels is actually a military ration reviewer: Steve1989MREInfo
Here's the thing, though; most recipes in the US are "missing something". In other words, they are bland. What they tend to lack are salt, heat, and acidity. Vinegar is what you would typically...
Here's the thing, though; most recipes in the US are "missing something". In other words, they are bland. What they tend to lack are salt, heat, and acidity.
Vinegar is what you would typically add to a dish to increase acidity, but sprinkling vinegar on a completed dish doesn't usually taste that good because it's not evenly distributed. So by combining it with heat, it makes the flavor more complex and helps it harmonize with the flavors of the dish.
Likewise, I have noticed people complaining about recipes not having enough garlic in them, so Sriracha becoming popular makes sense too. The only problem I have with Sriracha is that it tends to be far too spicy and not garlicky enough for my tastes.
I would argue that it's the product itself, more than the backstory behind it. It's nicely spicy but not excessively so. It lacks the strong, vinegar flavor of tabasco, frank's red hot or many similar hot sauces, and what flavor it does have is nice and different from other available condiments. It's an excellent component to a great many dishes for people who like a bit of heat with their food.
Yeah, IMO the more traditional Louisiana-style hot sauces like Tabasco and Frank’s Originals are definitely more limited in their application due to their vinegar forward flavour, whereas sriracha, which has some vinegar in it but tastes more of the garlic and chilli, is far more universally applicable as a condiment. I love Tabasco on fatty BBQ dishes (e.g. pulled pork), since the vinegar cuts through the fat and balances it nicely, but I can put Sriracha on/in damn near anything from soups to fried eggs to pizza, since there isn’t many dishes out there that some additional garlic and chilli heat can’t improve.
Yeah, pretty much the only use for Frank's is chicken wings, imo (As someone from Buffalo).
Tobasco only holds a special place in my heart, because of the small, single-serve bottles in my MREs over the years. So, I've developed "recipes" that require that to taste right.
But, new recipes? Sriracha is my go-to.
MREs?
Men's Rights.. ?
MRE = "Meal, Ready-to-Eat" ... AKA a US Military ration.
p.s. If you're curious about MREs, one of my favorite YouTube channels is actually a military ration reviewer: Steve1989MREInfo
Ah ha!
This does it for me. I hate the vinegar in all those sauces, totally overshadows any other taste.
Here's the thing, though; most recipes in the US are "missing something". In other words, they are bland. What they tend to lack are salt, heat, and acidity.
Vinegar is what you would typically add to a dish to increase acidity, but sprinkling vinegar on a completed dish doesn't usually taste that good because it's not evenly distributed. So by combining it with heat, it makes the flavor more complex and helps it harmonize with the flavors of the dish.
Likewise, I have noticed people complaining about recipes not having enough garlic in them, so Sriracha becoming popular makes sense too. The only problem I have with Sriracha is that it tends to be far too spicy and not garlicky enough for my tastes.