by Ethan Ray » Wed Oct 22, 2008 12:47 pm
Always my goto ingredient when i need some heat on something.
I really hate Louisiana style hot sauces because they tend to be overly strong with vinegar, and i rarely want or need that sort of acidic bite.
It's easier to gauge the proper amount of sriracha to add to something than cayenne pepper, and it disperses much more evenly than dry chili powders or raw peppers.
Not to mention... it's hot, with out being too hot, and doesn't have much of a flavor profile or it's own (compared to something like Tabasco), so it provides a nice neutral "hot" without adding any additional and undesired flavors of it's own.
90% of the time i need it to add the heat i want in Asian dishes... i crave the heat i got used to from eating family meal at Asiatique day in day out for over 3 years.
Ethan Ray
I put vegetables in your desserts, white chocolate with your fish and other nonsense stuff that you think shouldn't make sense, but coax the nonsense into something that makes complete sense in your mouth. Just open your mind, mouth and eat.
