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It just tasted like generic chilli sauce to me. But I didn't get the rooster one. Maybe I should have gotten the Nando's peri peri sauce.
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Oct 24, 2016 17:41
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Sriracha is old news. Sambal oelek is the new hotness.
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Oct 24, 2016 17:42
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rgocs posted:I'm surely going to get crucified here, but what do people really see in Sricacha? Every time I taste it I feel it's way over-hyped; at least the one with the rooster. It's 'foreign' It's cool on the internet
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Oct 24, 2016 17:44
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rgocs posted:I'm surely going to get crucified here, but what do people really see in Sricacha? Every time I taste it I feel it's way over-hyped; at least the one with the rooster. For me it's sweet, tangy, and has a little bite. Tastes good with eggs and tomato based sauces. It's certainly faddish just like aioli and "ghost pepper sauce" were at one point but I think it's place in the cupboard as a general condiment is deserved.
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Oct 24, 2016 17:52
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Yeah I keep it around for like eggs and rice. There might be a better condiment for that stuff sure.
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Oct 24, 2016 17:53
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Someone give me a call when shito has its day. The twitter marketing even writes itself. hashtag I give a shito!
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Oct 24, 2016 17:56
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Growing up around LA, Sriracha was everywhere, but nobody knew about it outside the region. We always used it on pizza (I guess some people use ranch for this?) and on lovely 2AM chow mein. It just is what it is. I still keep it around for pizza, primarily, and once in a while it's good in a sandwich.
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Oct 24, 2016 17:57
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al-azad posted:For me it's sweet, tangy, and has a little bite. Tastes good with eggs and tomato based sauces. It's great on rice, sandwiches, pizza, lots of stuff. It's like, what's the big deal with ketchup! Or Mustard! Nothing really, you just put it on things you want condiments on. Except now you can put sriracha on as well. Actually, speaking of Mustard, a similar condiment fad happened with Grey Poupon in like the 90's? Similar story. People going HOLY poo poo THERE'S OTHER KINDS OF MUSTARD?! IT'S SO FANCY and going a bit insane for awhile. And that's why most sub places across the US have three kinds of mustard now. Which is great because yay mustard.
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Oct 24, 2016 17:58
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I used to have one bottle in my cupboard for ages. I always found something better to use. Chipotle sauce, green/red salsa, Tapatio, habanero sauce, crushed habanero/chipotle. I'd even use Tabasco and Valentina before Sricacha, unless I was having pho, and even then I'd rather have the oil & chili mix they give you. I have never mixed it with tomato sauce, so that might work.
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Oct 24, 2016 18:00
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Flash Gordon Ramsay posted:Sriracha is old news. Sambal oelek is the new hotness. Funny. We've had sambal here for decades. you know, indonesia being a former colony and all
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Oct 24, 2016 18:10
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I used to be pretty into sriracha but I got annoyed with how it dominates the flavor of pretty much anything you put it on. It is the one true condiment for pizza, though.
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Oct 24, 2016 18:13
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rgocs posted:I'm surely going to get crucified here, but what do people really see in Sricacha? Every time I taste it I feel it's way over-hyped; at least the one with the rooster. Branding. For cooking stuff and wanting similar flavors I just use sambal olek and ginger/garlic since I can control the overall mix better. I do like keeping some around though as a condiment. It's amazing on a black bean burger or something now and then.
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Oct 24, 2016 18:19
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Mikey Purp posted:I used to be pretty into sriracha but I got annoyed with how it dominates the flavor of pretty much anything you put it on. It is the one true condiment for pizza, though. This is exactly the reasoning why Sriracha was everywhere in college for me. I had no idea how to cook and almost everything I made was with cheap or frozen ingredients. Dumping Sriracha just makes the finished result taste the same every time and even if it's not that great, at least the bar is set consistently.
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Oct 24, 2016 18:34
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spankmeister posted:Funny. We've had sambal here for decades.
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Oct 24, 2016 18:49
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It's kind of like barbecue sauce. Both taste OK, you can use either to spice things up with a little sweetness. But anything you put them on is going to taste like sriracha or barbecue sauce, and I don't like the flavor of either enough to keep them on hand.
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Oct 24, 2016 18:58
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You can make a pool of sriracha and a pool of ketchup and then merge them in the middle to create three different flavours/heat levels for dipping your chips in. It's also handy to have around for the odd time when you make something that needs both a bit of heat and a bit of brightness adding.
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Oct 24, 2016 19:21
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Anyone got a recipe for a sauce I can use to cook/add to zuccini, mushrooms and broccoli that'll be dumped onto a bed of rice? Ideally something that isn't salted to hell. While I'm asking, I recall someone suggesting using deli style jalapenos and mayo to make a kick rear end sauce, anyone got a recipe for that? I wanna kill this jar of jalapenos soon.
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Oct 24, 2016 19:29
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yo sambal manis it's hot and full of sugar. americans will love it.
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Oct 24, 2016 20:01
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rgocs posted:I'm surely going to get crucified here, but what do people really see in Sricacha? Every time I taste it I feel it's way over-hyped; at least the one with the rooster. an easy way to make not-quite-chipotle-mayo
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Oct 24, 2016 21:06
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JawKnee posted:an easy way to make not-quite-chipotle-mayo
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Oct 24, 2016 21:45
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There is something that in restaurant food that really bothers me, and I'm determined to find out what it is. The symptoms are a leaden, cramping feeling in my stomach (even if I haven't eaten too much); a garlicy taste in my mouth that can't be removed even by brushing my teeth multiple times; a buzzy, overstimulated feeling and racing mind; and maybe a headache. Mid-range Italian and seafood restaurants are probably the worst offenders, but I've also gotten this from steaks at Outback and most recently, from a chicken enchilada at a Mexican place. Weirdly enough, I don't have this problem with cheaper, over the counter type food. I got a fried fish gyro from a local fast food chain last night, no problem. It has to be a sit-down restaurant. Is it MSG? Do I have an adverse reaction to garlic, if that's possible? Any ideas?
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Oct 24, 2016 21:51
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Msg can cause a similar reaction to some people but I don't believe it's that if you're getting sick from American sit down chains. I wonder if it's salt that's doing it.
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Oct 24, 2016 21:57
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al-azad posted:Msg can cause a similar reaction to some people but I don't believe it's that if you're getting sick from American sit down chains. I wonder if it's salt that's doing it. No it can't. MSG does not cause "Chinese Restaurant syndrome," it's the excessive amount of fat, sodium, and sugar. In fact, all of the symptoms Ramrod Hotshot posted sound like excessive sodium intake. That's my take on it, anyway.
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Oct 24, 2016 22:57
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Can someone recommend a great vegetable peeler?
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Oct 24, 2016 23:28
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Lawnie posted:Can someone recommend a great vegetable peeler?
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Oct 24, 2016 23:50
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What can I do with a ton of processed turkey? A friend of my parents who owns a store that has a deli counter gave them two big old things of turkey, the ones in plastic wrap that you put on a meat slicer. Im enjoying turkey sandwiches but I can't think of another way to eat it other than turkey roll ups.
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Oct 24, 2016 23:52
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Bob Morales posted:What can I do with a ton of processed turkey? A friend of my parents who owns a store that has a deli counter gave them two big old things of turkey, the ones in plastic wrap that you put on a meat slicer. I made a kinda halfass quiche / breafkast bar thing that was a couple chopped and browned onions, chopped up deli meat, a bunch of beaten eggs and some peas. Poured it into a glass baking dish and baked it at 250F until it set all the way through. Wasn't a super dish but it was filling and cheap and a change of pace from a sandwich.
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Oct 24, 2016 23:58
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Bob Morales posted:What can I do with a ton of processed turkey? A friend of my parents who owns a store that has a deli counter gave them two big old things of turkey, the ones in plastic wrap that you put on a meat slicer. Deep fry it, let us know how it turns out. Thanks for the peeler rec, too.
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Oct 25, 2016 00:24
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Bob Morales posted:What can I do with a ton of processed turkey? A friend of my parents who owns a store that has a deli counter gave them two big old things of turkey, the ones in plastic wrap that you put on a meat slicer. - Scrambled eggs and (turkey)-ham. - Salad with turkey cubes. - Quesadillas with (turkey)-ham (technically "sincronizadas") - In tiny cubes with cubed potatoes, hash-brown style edit: - Mashed potatoes with (turkey) ham - Turkey and cheese pizza - Pasta with turkey strips in creamy sauce - Cheese, turkey and spinach quiche rgocs fucked around with this message at 00:32 on Oct 25, 2016 |
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Oct 25, 2016 00:28
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SymmetryrtemmyS posted:No it can't. MSG does not cause "Chinese Restaurant syndrome," it's the excessive amount of fat, sodium, and sugar. Hey aji-no-moto is a permanent part of my pantry but I've had people say it makes them feel weird just licking it off their fingers so who am I to deny how they feel?
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Oct 25, 2016 00:34
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al-azad posted:Hey aji-no-moto is a permanent part of my pantry but I've had people say it makes them feel weird just licking it off their fingers so who am I to deny how they feel? Sure, and licking pure salt from your fingers is going to feel a little weird, too. Did you know that tomatoes and eggplants contain a tremendous amount of MSG? Parmesan cheese is more than 70% pure MSG, too. When's the last time you heard about someone saying that the MSG from their Italian meal gave them an upset whatever?
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Oct 25, 2016 00:49
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SymmetryrtemmyS posted:When's the last time you heard about someone saying that the MSG from their Italian meal gave them an upset whatever? Well... Ramrod Hotshot posted:Mid-range Italian and seafood restaurants are probably the worst offenders, 
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Oct 25, 2016 01:00
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SymmetryrtemmyS posted:No it can't. MSG does not cause "Chinese Restaurant syndrome," it's the excessive amount of fat, sodium, and sugar. Hmm, I could see that. Is there such thing as being sensitive to sodium? Incidentally, I often think food will taste overly salty when others eating the same thing are fine with it.
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Oct 25, 2016 01:19
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I'm looking for an affordable hot pot/shabu Shabu pot that I can buy online in Canada. I found one on Amazon but there's only one review and there isn't a lot of extra info anywhere online and the most relatable one is over $200. Anyway know of a reputable online seller? This is the one review one I was looking at: https://www.amazon.ca/gp/product/B01E985OKE/ref=ask_ql_qh_dp_hza
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Oct 25, 2016 01:27
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Chemmy posted:It's that it isn't iodized. Whether or not there's a flavour difference between table salt and sea salt depends on the exact composition of the sea salt. But in the vast majority of cases the only stuff that's going to be present in any meaningful quantities is potassium and maybe calcium. So if you find yourself swooning over a sea salt you're in luck---you can reproduce that flavour by mixing table salt with inexpensive salt substitutes, which are mostly potassium chloride. And most people find perceptible levels of calcium in food unpleasant, but if that's what you're after you can throw in a pinch of pickle crisp or some other food-grade calcium chloride product. You can fiddle around with the ratios, but if you want to reproduce most non-refined salts what you're looking for is about 0.3-0.5% (that's three to five parts per thousand) of potassium and/or calcium. `Artisanal' rock salts, e.g. Himalayan, also tend to contain trace amounts of metals, for example the iron that gives Himalayan salt its characteristic pinkish tinge. This can affect aesthetics in terms of visual presentation but are unlikely to affect flavour. For reference, iron in Himalayan salts is typically present in concentrations of a few ppm to on the order of tens of ppm, which on the high end is still only about one thousandth (or 0.1%) of the iron added to food when cooked on cast iron cookware (an effect that is usually on the order of mg per g). Flash Gordon Ramsay posted:Sriracha is old news. Sambal oelek is the new hotness. Lawnie posted:Can someone recommend a great vegetable peeler?
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Oct 25, 2016 01:38
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SymmetryrtemmyS posted:Sure, and licking pure salt from your fingers is going to feel a little weird, too. It's also in non-perishables and preserved foods, which naturally have a lot of sodium. I don't buy into the smear campaign against msg but people can be sensitive to it and those symptoms are very similar. Ramrod Hotshot posted:Hmm, I could see that. Is there such thing as being sensitive to sodium? Incidentally, I often think food will taste overly salty when others eating the same thing are fine with it. If salt in general really messes you up it could be a sign of pre-hypertension. If you feel consistently strange after these specific meals you should see a physician.
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Oct 25, 2016 01:43
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SubG posted:
poo poo i forgot about angry lady. I'm on a jerky kick, maybe I'll make some angry lady jerky
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Oct 25, 2016 01:47
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Flash Gordon Ramsay posted:poo poo i forgot about angry lady. Well I'm glad I'm not the only one who has dubbed that sauce brand "angry chinese lady".
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Oct 25, 2016 02:11
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al-azad posted:Hey aji-no-moto is a permanent part of my pantry but I've had people say it makes them feel weird just licking it off their fingers so who am I to deny how they feel? What's up aji-no-moto bro.
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Oct 25, 2016 03:34
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54 40 or gently caress posted:I'm looking for an affordable hot pot/shabu Shabu pot that I can buy online in Canada. I found one on Amazon but there's only one review and there isn't a lot of extra info anywhere online and the most relatable one is over $200. Anyway know of a reputable online seller? I don't know about that specific pot, but I'm kind of sketchy on electric cookers. A lot of the cheaper ones use the 'bang-bang' kind of thermostat; instead of keeping a temperature, they heat up, reach the set ceiling, and then switch off completely and drift down maybe 30ºF before coming on full blast again. For something with a lot of mass to hold the heat it might not be as big a deal, I've just had some lousy experiences with cheapish electric woks that were all "blaaarg, I'm hot as hell" and then completely switched off until they got back to the temperature where they'd go on full blast again. If you're not in a huge hurry, ask on the Amazon page if it has an on-off thermostat or if it keeps a steady temperature.
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Oct 25, 2016 03:59
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