As a linguistic curiosity, “Sriracha” does kind of sound like the Polish word for diarrhea: “sraczka” (pronounced “sra-tchka”).

Hahaha. That’s kind of hilarious.

Sriracha is magical stuff. I go through a lot of it. Never mind the Asian food. Burgers, chicken, sausages, scrambled eggs, you name it. I sometimes have it plain on white rice (when the girlfriend’s out of town).

For home fries or french fries I usually make a mixture of 1 part sriracha to 2-3 parts ketchup (occasionally a little mustard, too, just to mix things up). I am told that sriracha + mayonnaise is a heavenly combination, good for everything, but I have not yet tried it. I have also heard strange rumors of people putting it into Bloody Marys.

BTW, have you tried to make your own?

I’m sure a chemist could explain it, molecules being suspended in a liquid and all that rot, but when that Sriracha hits Pho Ga broth, it becomes hotter than the hot heat of a trillion burning suns. And that much tastier. But the flaming anus effect (flamus?) is no greater.

I eat it on eggs, meat. I mix it with a little soy and dip my balls in it.

Meatballs.

JHJ:

Dang, I wish the area in which I lived had decent Vietnamese food. We have a half-dozen or so good Thai places, not a good Pho in driving range. Er, reasonable driving range.

– c.

“Sriracha is not for the men with tiny peeners.”

I read that sentence aloud. Mena says, “I smell a t-shirt!”

I believe she’s correct.

Here’s a fun story! Where I lived in Albuquerque about thirteen years ago, there was a Vietnamese place called Jun To’s that had amazing food – before a full night of Shadowrun, we’d get in the mood with some food there. Dinner was almost always the same thing, we’d get bowls of rice noodles with various addons. Amazing stuff. A-fucking-mazing.

Five years later or so, I am living in Pensacola, Florida which his a ginormous Vietnamese community down near the Blocks. My boss asks if I’d like to go grab some food down there, and I jumped at the chance – and Caesar (my boss) had about the same food tastes I did, so it was double cool. When we got there, I found they also served rice-noodle bowl concoctions and imediatly got my noodle on. Caesar got something unpronounceable by my white ass, and calmly asked me if I liked hot sauce. Caesar was well aware I did; he’d often seen me belittling some friend for thinking their tobasco-based hot sauces were harsh. My tongue was dipped in chili and forged by jabanero. I had just moved back to the south from New Mexico – these fuckers had nothing on me.

So, Caesar gave me some sriracha with an expression that was an open challenge to any 23-year old. And I paid the price, did I ever.

I have never been able to get Maggie to so much as try green chili, much less any of the sauces made from it nor anything jalepeno based. She is a long way off from the distilled sweat of Apollo’s man-sack.

I wish I could buy anything spicy where I live. Hulk sad.

“On what dishes does it go?”

Anything consumable by man.

The heat of Asian food kicks my ass far more than the heat of Mexican or South American food.

I much prefer it, actually — more flavor to Asian heat.

Man, my Dad used to cook with these little… “Thai hots,” he called them. They were no bigger than a baby’s fingertip. He’d make chili and he’d break like, three tiny little peppers up and drop them into that brew.

Sweet Gods.

Bringing Asian heat to a Tex-Mex dish like that? Fucking phenomenal.

It’s a tiny point, and I neglected to mention it in the post for fear of going maudlin, but man, I wish Dad were still alive — he never knew Sriracha’s power, and I think he’d find it a beautiful thing.

Er, obviously that’s not the only reason I wish he were still alive. But Sriracha’s a very good reason.

– c.

Heh. @Eddy — cereal? Ice cream? In your hot tea? Someone yesterday cheekily mentioned: “Oatmeal.”

– c.

You want dishes for Sriracha, Beard Man?

Here:

Bring a cup of water to a light boil. Dissolve two cups sugar in it.
Whisk in a cup of your favorite cocoa powder, about a quarter teaspoon of salt, and about a tablespoon of clear Karo syrup. Whisk until it thickens a bit, then add two to three tablespoons of Sriracha and about a tablespoon of vanilla extract.
Reduce to a syrupy consistency. Strain out any solids. Cool it in the fridge for an hour or more.

Pour that over your favorite vanilla ice cream.

Win.

I find it’s the small reasons that are the best reasons to wish someone was back, boss. I wish to hell my uncle could have been there the day I found a good spot for mullet in the bayou behind my grandmother’s house. When I realized that, at the time, I felt guilty about it, cause I kept thinking “Fuck, that’s selfish. I want him here for that pathetic crap when he could be out being the coolest uncle ever to the entire family again.” Took me a long time that what made him so cool were all those little, seemingly meaningless things.

Hot spicy food? I’d crawl back out of the grave for it.

My husband eats Sriracha on EVERYTHING! He loves hot shit and can eat a jabenero like it’s an inocuous marshmallow. I’m not sure if it’s a testament to his affinity for the red stuff or my mediocre cooking skills that has him adding it to everything I make. He’s never complained of the fiery diarhea though. I suspect he may have lost all feeling in that area years ago from his scary love of all things high on the scoville chart.

Here’s an interesting tidbit: my children, ages 8 and 10, sometimes use the Sriracha on the side, just like Daddy. After reading your post, I’m more impressed than ever that they manage that! I won’t touch the stuff. Blech.

Sriracha dessert.

I am interested in this.

In my cooking philosophy, there are two kinds of desserts: Capstones of the meal, and reminders of the meal.

Usually, you cap off with a sweet little tidbit that cheers you up and closes off a more hearty experience. Sometimes, you use a dessert that really showcases something you ate earlier, often using similar ingredients to frame the event. Sriracha in a dessert can really do both well. Chiles work very well with sweet things of course. But they also have enough punch to act less as a course of a meal, more as an aftershock.

So, taking a nice grilled chicken dish, then following up with ice cream with a chocolate/chile sauce hammers home the point while letting you rest afterwards. Best of both worlds.

I love Sriracha. So much. And yeah, you really can put it on everything.

Also, there are roughly eleventy billion good Vietnamese restaurants near me. Good times. I prefer Thai food though.

Far be it from me to question your anal issues, Chuck, but with all the cock sauce we around the Hill house..

*pause for laughter*

…I have never had the butt issues you describe. I don’t think I have an iron anus or anything, (not my super/porn power, sadly,) but I wonder if possibly.. IDK, you’re using too much, or maybe putting it in the wrong hole? Mouth /= butt, for those who might be confused.

sriracha butter and a dash of italian dressing on popcorn

Here’s the thing, I think this stuff may be a cousin of the business an ex-girlfriend’s father gave me for my burger. It was called Endorphin Rush. I only felt pain after my ears started ringing and I went blind for a few seconds.

The other was down at a Georgia craft fair–where insidious food awaits–when I sampled some barbecue sauce. Delicious. Gave me pretzel sticks to dig it out of this tiny sample cup. The pretzels ran out first. So I decided it was OK to lick the cup.

I can’t stress this enough: Never lick the cup. Ever.

It could have been Dippin’ Dots or a horse trough, I wouldn’t have known. I sought something cold and wet, but the tongue went on strike, something about dangerous working conditions.

Honestly, I don’t recall what I drank, but the pain soon subsided. When I regained all five senses, I went back to the stand and bought two bottles.

My stepfather is a huge fan of spicy foods. The only time I’ve ever seen him get too much was the day he tried Endorphin Rush. Put him in bed for hours.

Coleman –

Man, you just said awesome things. “Sriracha butter.” And, “on popcorn.” I fucking hate popcorn, but that might make me love it.

– c.

And I do not know this Endorphin Rush.

Hrm.

– c.

This is the nectar of the Gods. I put it on pretty much everything.

Here’s one of my recipes:
2 Large White Onions
1 Large Green Pepper
1 Large Red Pepper
1 lb Hot Italian Sausage
Honey
Rooster
Extra Virgin Olive Oil

- Chop your onions and peppers into chunks
-Cut your sausage into 1inch segments
- Mix the Rooster, Oil, and Honey in a pot or bowl
- Saturate all of the food in this mixture (You can use it as a marinade or a simple glaze)
- Skewer your food on 12 inch bamboo shish kabob skewers.
- Grill over medium heat until cooked

Eat.

Ahhh. Honey + Sriracha. Didn’t think of that one.

Paul, you are a culinary craftsman.

– c.

Sriracha in mayo is a great combination. I used to work in a sushi restaurant and that is how we made the spicy tuna rolls. We had the best fucking spicy tuna rolls.