# Sriracha. Discuss. **URL:** \ **Category:** Cafe Society\ **Created:** [November 23, 2013, 11:56pm UTC](https://boards.straightdope.com/t/sriracha-discuss/674649 "2013-11-23T23:56:08Z")\ **Posts on this page:** 9\ **Page:** 5
**Author:** ![jrsone](https://avatars.discourse-cdn.com/v4/letter/j/f0a364/32.png) [@jrsone](https://boards.straightdope.com/u/jrsone)\ **Post date:** [December 16, 2013, 8:07pm UTC](https://boards.straightdope.com/t/sriracha-discuss/674649/81 "2013-12-16T20:07:49Z")
I like to add it to my pasta sauces. If I make ramen, I mix it with that, or any soup with broth, it’s good. I haven’t tried the mayo combo but it sounds like a good idea. ---
**Author:** ![Amateur\_Barbarian](https://avatars.discourse-cdn.com/v4/letter/a/59ef9b/32.png) [@Amateur\_Barbarian](https://boards.straightdope.com/u/Amateur_Barbarian)\ **Post date:** [December 16, 2013, 8:15pm UTC](https://boards.straightdope.com/t/sriracha-discuss/674649/82 "2013-12-16T20:15:25Z")
> [@Maserschmidt](#): > > One thing that makes Sriracha great from my perspective is that the first or second ingredient isn’t vinegar, which is a cheap, crappy filler. The second ingredient is… sugar. Which I’d regard as something of a filler in most shelf foods… ---
**Author:** ![Labrador\_Deceiver](https://avatars.discourse-cdn.com/v4/letter/l/7c8e57/32.png) [@Labrador\_Deceiver](https://boards.straightdope.com/u/Labrador_Deceiver)\ **Post date:** [December 16, 2013, 8:52pm UTC](https://boards.straightdope.com/t/sriracha-discuss/674649/83 "2013-12-16T20:52:38Z")
Yes, and vinegar is a very underrated seasoning, in my opinion. I find it’s presence in pepper sauce to be a bonus. ---
**Author:** ![Johanna](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/johanna/32/8318_2.png) [@Johanna](https://boards.straightdope.com/u/Johanna)\ **Post date:** [December 16, 2013, 9:28pm UTC](https://boards.straightdope.com/t/sriracha-discuss/674649/84 "2013-12-16T21:28:57Z")
The sugar is obviously _why_ the masses find it so appealing. (That isn’t a knock—I love the stuff too.) ---
**Author:** ![Chefguy](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/chefguy/32/138_2.png) [@Chefguy](https://boards.straightdope.com/u/Chefguy)\ **Post date:** [December 16, 2013, 11:38pm UTC](https://boards.straightdope.com/t/sriracha-discuss/674649/85 "2013-12-16T23:38:05Z")
I’ve mentioned elsewhere that I like to fry my hotdogs in a bit of oil, drop them in the buns, then slather with chunky peanut butter and Sriracha. Excellent. I also like to mix Sriracha with ketchup for dipping my grilled cheese sandwich into. Yum. Good on fried eggs, on pizza, in soup, and a host of other things. ---
**Author:** ![california\_jobcase](https://avatars.discourse-cdn.com/v4/letter/c/9d8465/32.png) [@california\_jobcase](https://boards.straightdope.com/u/california_jobcase)\ **Post date:** [December 16, 2013, 11:46pm UTC](https://boards.straightdope.com/t/sriracha-discuss/674649/86 "2013-12-16T23:46:48Z")
I discovered the rooster back in '98. It wasn’t easy to find in south Georgia back then. I’ve been eating it daily since then. Lately, I have been using Huy Fong chili garlic sauce more, and I have to travel an hour one way to get it, so I usually buy three or four jars at a time. ---
**Author:** ![pulykamell](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/pulykamell/32/3166_2.png) [@pulykamell](https://boards.straightdope.com/u/pulykamell)\ **Post date:** [December 17, 2013, 12:33am UTC](https://boards.straightdope.com/t/sriracha-discuss/674649/87 "2013-12-17T00:33:13Z")
> [@Amateur\_Barbarian](#): > > The second ingredient is… sugar. Which I’d regard as something of a filler in most shelf foods… Not really for sriracha. If you find the Huy Fong stuff sweet, you should check out the actual Thai sriracha. ---
**Author:** ![Amateur\_Barbarian](https://avatars.discourse-cdn.com/v4/letter/a/59ef9b/32.png) [@Amateur\_Barbarian](https://boards.straightdope.com/u/Amateur_Barbarian)\ **Post date:** [December 17, 2013, 1:59am UTC](https://boards.straightdope.com/t/sriracha-discuss/674649/88 "2013-12-17T01:59:57Z")
> [@Johanna](#): > > The sugar is obviously _why_ the masses find it so appealing. (That isn’t a knock—I love the stuff too.) > [@pulykamell](#): > > Not really for sriracha. If you find the Huy Fong stuff sweet, you should check out the actual Thai sriracha. I don’t find it sweet, nor am I surprised to find sugar in it… I am merely surprised to find it the second ingredient, ahead of salt, garlic and vinegar. I doubt a sugar hit is any part of its popularity. I know many cooks use a dab of sugar in tomato-based recipes to kill the acidic bite. I suspect it mellows the chili flavor from a sharp bite to a warmer, more flavorful one. Good stuff; I think it’s a permanent replacement for Frank’s but only that - Tabasco and Spontaneous Combustion (very flavorful habanero) remain my staples. ---
**Author:** ![pulykamell](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/pulykamell/32/3166_2.png) [@pulykamell](https://boards.straightdope.com/u/pulykamell)\ **Post date:** [December 17, 2013, 2:17am UTC](https://boards.straightdope.com/t/sriracha-discuss/674649/89 "2013-12-17T02:17:26Z")
> [@Amateur\_Barbarian](#): > > I don’t find it sweet, nor am I surprised to find sugar in it… I am merely surprised to find it the second ingredient, ahead of salt, garlic and vinegar. It’s pretty typical for sriracha. Shark brand, which is a Thai brand and one of the popular ones for foodies, lists their ingredients by percentage, and it breaks down thus: chiles 35%, water 25%, sugar 20%, garlic 10%, salt 5%, vinegar 5%, so you get an idea of what sriracha sauce usually is. Sriraja Panich, another Thai brand, lists this on their ingredient list: "spur chilli, sugar, garlic, acidifier, water, salt. (“No preservatives. No artificial Coloring, and No MSG.”) The Thai brands taste sweeter to me than the Huy Fong stuff (which also has a decent kick of sweetness, but not quite the sweet & sour of the Thai brands.) [Previous page](https://boards.straightdope.com/t/sriracha-discuss/674649.md?page=4)