Sriracha fans (did I say fans? I meant addicts) will be happy to know that Sriracha-flavored Pringles are now available exclusively at Walmart.
In case you were wondering, the chips do actually contain hot sauce. The tail end of the ingredients list is as follows:
Contains 2% Or Less of Salt, Sugar, Sodium Diacetate, Rice Flour, Garlic Powder, Dextrose, Monosodium Glutamate, Hot Sauce (Red Peppers, Vinegar, Salt, Garlic), Citric Acid, Natural And Artificial Flavor, Chili Pepper, Disodium Inosinate, Disodium Guanylate, Malic Acid, Apple Cider Vinegar, Paprika Extract (Color), Red 40 Lake.
Yum… Disodium Guanylate. I don’t know what it is. But it sounds tasty!
(Consumerist via The Impulsive Buy)
Sriracha is delicious. Period. But if you’re one of those inquisitive types and you just have to know why that delicious rooster sauce is so good, then you’ll have to check out this new video from Kirk Zamieroski’s YouTube series Reactions. Zamieroski is with the American Chemical Society, and he knows science. Like a lot of science. Case in point, in this Sriracha-themed video, he breaks down what makes the sauce so spicy on a molecular level. Turns out, it has something to do with capsaicinoids. I have no idea what those are, but they sound delicious.
Check out the video after the break…
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Sriracha is pretty flavorful stuff, but what couldn’t stand a little extra oaky punch? This sriracha is aged 1-3 months in a whiskey barrel to add a “long smoky finish” and is currently a kickstarter with 38 days to go to meet its goal. Sosu is looking to raise $20,000 and will likely reach that goal quickly. Check out their kickstarter page where a pledge of $25 will get you a jar of this sauce when it ships in April.
(via Cool Material)
Gaze upon a burger that consists of two peanut butter and jelly sandwiches that have been battered in kettle chips and deep fried. The patty is also marinated in bananas and sriracha (because SRIRACHA!), and for the pièce de résistance, there’s bacon too.
PYT in Philadelphia is offering this crazy monstrosity. So buy your plane tickets now and get your cholesterol tested, ’cause it’s time to head on over to Philly! Who’s with me?! Let’s go! I’ll be waiting in the car.
(Foodiggity via Neatorama)
Sriracha is coming back, baby! A Huy Fong Foods spokesperson told ABC News that they “plan to resume shipments at the end of the month.” and get the much beloved hot sauce back out on the shelves.
If you’ve been following Sriracha-Gate, then you know that Huy Fong Foods were forced to halt production due to the fumes from the plant, which Irwindale, CA residents likened to tear gas.
While the making of the sauce may be on hold, they’re getting ready to bottle up any of the product they’ve already made and that means we should have Sriracha in time for the Super Bowl.
As to what happens when this shipment runs out, well, we’ll have to see what happens in court.
On an amusing note, Texas State Representative Jason Villalba tweeted to Huy Fong Foods saying, “As a fan of Siracha and an opponent of California over regulation, it’s time to bring this company to Texas. On it!”
Huy Fong Foods has not responded to this offer thus far.
Sweet, spicy, and salty. As far as I’m concerned, that’s a magical combination, and this whiskey sriracha caramel popcorn sounds like it hits all the right notes. Plus, I like a change from plain old buttered popcorn from time to time. Creating this flavored mix requires more effort and you have to remember to soak nuts overnight (oh yeah, there are also cashews), but the end result looks like it’s completely worth the time invested. Popcorn covered in homemade spicy caramel sauce with nuts?! I’ll be in my bunk.
Get the full recipe at Olives for Dinner.
(Sriracha Cookbook via Make)
While you may fear the coming of the Srirachapocalypse, Kettle Chips may have something to help us weather the storm.
Crunchy Kettle Sriracha Chips should be on shelves in the middle of January, so stock up on your Sriracha now and then you’ll have these chips to tide you over until the Sriracha factory can get things figured out.
Sriracha, also known as “Rooster Sauce,” also known as “Hot Cock,” is the beloved hot sauce that has become a restaurant staple right there next to good ol’ ketchup and those lousy communal salt and pepper shakers.
The sauce is both revered and reviled, the latter mostly by Irwindale, California residents who have complained about the spicy pollution from a nearby plant destroying their dear community. The halt to Sriracha production has led fans to rush to the markets and clear out the shelves.
The red bottle with the little green cap is filled with a thick elixir, tangy from vinegar, sweet from sugar and aromatic from peppers making it firey hot and hard to resist. It is poured on everything from noodles, to pizza to fried chicken. Here, I’ve done one better for you.
Tis the season for joy, happiness and hot sauce. I’ve taken the old fashioned candy cane sugar cookie and well, twisted it. Literally. While it looks the same I’ve replaced the normally cool, sweet, peppermint flavor and with burning hot Sriracha. Oh, the cookie is still sweet, but that pungent flavor stakes its claim through and through. If you’re a fan of Sriracha, these are the holiday cookies for you.
Check out our recipe after the break…
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Slater’s 50/50 seems to be on a mission to get everyone on the planet to crave their food. I mean, they make their burgers with 50% beef and 50% bacon (hence the name) and everyone loves bacon.
Now they’re making a Sriracha Burger or, as they call it, “the ultimate tribute to the most amazing condiment known to mankind.”
And boy, is it Sriracha-y.
It’s made with a Sriracha infused 50/50 patty, Sriracha glazed bacon, Sriracha coleslaw, Sriracha sautéed mushrooms, Sriracha mayo, and pepperjack cheese which is then drizzled with Sriracha and served on a Brioche bun.
Want one? Well, the Sriracha Burger debuts Monday, December 9th at all locations for $10.95.
If you’re keeping tabs on the Sriracha battle going on between the factory and the residents of Irwindale, then you’ve likely been mourning because all signs point to the factory shutting down due to complaints of health issues from the fumes.
However, if this banner that went up outside the factory is any indication, it seems the owner isn’t planning to go quietly.
Stay tuned. We’ll report more as this story heats up.