huy fong foods, inc. (sriracha chili sauce & other sauces)

"David is picky about his peppers. Not only are they grown in the U.S.A., but they all come from one farm- Underwood Ranches located in Ventura County, California. Owned by Craig Underwood, this is the largest red pepper farm in the country, growing over 100 million pounds of peppers per year on 1,750 acres. Although this may sound like enough peppers to last through the next ice age, the supply must increase every year to meet the increasing demand for Huy Fong Foods sauces."
http://www.huyfong.com/
any of you good folks use this stuff? sriracha is a must in our kitchen as it is used almost daily. david tran's story is great & inspires others. huey fong vvas the ship's name that brought him here to the u.s. from vietnam. this guy has busted his ass & is novv a successful business man vvith his sauces on demand like nobodies damn business & vvith little to no advertising mr. tran has thoroughly kicked ass.
i still need to get my hands on his other tvvo sauces: sambal oelek & chili garlic
http://www.huyfong.com/
any of you good folks use this stuff? sriracha is a must in our kitchen as it is used almost daily. david tran's story is great & inspires others. huey fong vvas the ship's name that brought him here to the u.s. from vietnam. this guy has busted his ass & is novv a successful business man vvith his sauces on demand like nobodies damn business & vvith little to no advertising mr. tran has thoroughly kicked ass.
i still need to get my hands on his other tvvo sauces: sambal oelek & chili garlic
for poetry through the ceiling. ISBN: 1 4241 8840 7
"Hear me, my chiefs!
I am tired; my heart is
sick and sad. From where
the sun stands I will fight
no more forever."
Chief Joseph - Nez Perce
"Hear me, my chiefs!
I am tired; my heart is
sick and sad. From where
the sun stands I will fight
no more forever."
Chief Joseph - Nez Perce
0
Comments
The Huy Fong story is a great one. I was really bummed when they got complaints from neighbors and had to shut down for a while. I immediately ran out and stocked up! I'm glad that didn't last long!
yep addictive
"Hear me, my chiefs!
I am tired; my heart is
sick and sad. From where
the sun stands I will fight
no more forever."
Chief Joseph - Nez Perce
Love that stuff - hell, fiery condiments in general.
I'm a huge fan of chili garlic sauce too, though haven't tried that particular brand.
"Hear me, my chiefs!
I am tired; my heart is
sick and sad. From where
the sun stands I will fight
no more forever."
Chief Joseph - Nez Perce
used to like Tobasco, but for me, it's too vinegar-ey.
- Christopher McCandless
(also - consider green Tobasco; not as spicy as the red, but has a hot tastiness to it)
green Tobasco is easier to find then Cholula
- Christopher McCandless
I was a Tabasco lover until I discovered Sriracha. I still occasionally use it on chili, but it has definitely taken a back seat. There are a lot of interesting Tabasco flavors these days - regular, green, chipotle, sweet, even a Tabasco Soy sauce!
Has anyone made Sriracha? I got a Sriracha cookbook from my dad a couple of years ago, and from time to time make a batch. It is really good, fresh, and can be spicier than store bought, and the bright red color is beautiful, but it takes a little time. The great thing is that you can kick up the spice a little bit (or a lot!) and use more or less garlic depending on your taste, I love seeing small mason jars of home made Sriracha in my fridge. It doesn't last long, though!
Sounds really good though.
Does it mess with your eyes or sinuses when making it?
I just made a batch of hot sauce with locally grown, jalapenos, habaneros, and serranos. I let it ferment in an airlock fermentation device for 3 weeks with some garlic.
Holy crap is it good! And holy crap is it hot!!!
The only time it really tweaks my sinuses are after the fermentation, when vinegar gets added and it goes on the cooktop. The vinegar/pepper combo is overwhelming if you're close to the steam!
Absolutely love the stuff.
And, like others have mentioned, there is only one brand.
I haven't tried making it, though I am planning my garden...I can add peppers to the list!
- Christopher McCandless
I don't cook mine post ferment. Just add vinegar and blend. I've cooked it before after the ferment and while it's good and mellows some of the flavors, I like it a little "raw"...and when you cook it, you kill all of those awesome pro-biotics that are in there that are good for your gut.
You can pick up a airlock at local brewshops or just order them online. When I first got into it, I used the "Perfect Pickler" http://www.perfectpickler.com/ It's pretty cheap, and it comes with everything you need...except the mason jar. The lid fits all sized mason jars. The Perfect Pickler was really handy, but I've since made my own. The airlock is awesome because you never have to stir it or break the seal...which you really want to keep all oxygen out during the process.
Pretty much at any time, my kitchen counter has something fermenting. Got a batch of lacto-fermented jalapenos, some spicy brussel sprouts, and some sauerkraut going. The kraut I have fermenting in a crock.
I started experimenting with fermenting all kinds of stuff early last year and I absolutely love it. Stuff is so damn good!
If you're wanting to get into it more, also check out this http://www.culturesforhealth.com/
They have all kinds of recipes, techniques and stuff for sale. I got some starter cultures from them as well as Water Kefir grains....which are also doing their thing on my counter. My g/f hates that my kitchen looks like a lab, but to hell with her! lol
- Christopher McCandless
i'll look up in the cabinet & post the names of these other hot sauces the g/f got for xmas at the office party. one of the sauces is made vv/ smoked peppers........ quite the taste that one
"Hear me, my chiefs!
I am tired; my heart is
sick and sad. From where
the sun stands I will fight
no more forever."
Chief Joseph - Nez Perce
Tattooed Dissident!
Not bad, a nice smooth dark beer with a nice finish. There is a little kick at the end thanks to the siracha.
- Christopher McCandless