Picked up a bottle a few days ago and I’m sure I’ll use it but it’ll probably be the last unless the taste grows on me. It’s got a sweetness that just doesn’t go well with the spice.
I use it in recipes, and keep it in the house. I don’t use it so much because I think it’s a little tart and/or bitter, but I do use it.
I like to put it on ramen noodles (a quick squirt to go with the flavor packet gives the noodles hella good flavor) and when I get Mongolian Barbecue. I had some in my kitchen in my old house in Texas, but when I moved, I forgot it, and it now lives with my room mate.
Who is deathy allergic to spicy food.
So it’ll probably be there the next time I visit.
Burgers, pizza, for french fry dipping, added to anything you want garlic and chili in when cooking. Eggs. It’s great in omelettes. Anything Asian. I used some in goulash yesterday.
I can’t find it anywhere around here - went looking because it showed up in a recipe, but no such luck.
Buy both! Sriracha + Yucoteco + Giardiniera complete my Spicy Triforce. I like the Yucateco on most foods Mexican, giard on Italian items (pasta, eye-talian saahsich) and sriracha on almost anything. Pizza may get any of the above items with eggs splitting Sriracha and Yucateco. Subs usually get giard but I’ve been known to smear some Sriracha on, too. I have a bottle of Yucateco at my workplace and really should bring some cock sauce, too.
Deng, spicy food rocks.
Harissa shouldn’t be overlooked, either.
I use Sriracha, sesame oil, ponzu sauce (you can buy it prepared at Asian markets), and hoisin sauce. The proportions vary depending on my mood, but they are approximately 3:1:2:2. If you stir it vigorously enough (and haven’t used too much oil) it should emulsify and resist separating out, at least until you use it all, which if you’ve done it right shouldn’t take long at all.
Am I the only one that refers to it as cock sauce?
First discovered it at a pho restaurant as a teenager, and loved it. Whenever I have pho, I keep adding it until the water is a reddish brown and sweat is beading up on my forehead. It’s one of the only things I actually keep in my fridge. Doesn’t get all that much use, as I never really cook at home, but when I do, it’s my standard way to spice up stuff.