I LOVE it on a cheese omelet.

Also pizza. I add it to meatloaf for a spicy richness. I also like it in
quick soups I make like asian chick soup.



"James Silverton" > wrote in message
...
> On 5/9/2013 1:15 PM, Silvar Beitel wrote:
>> On May 9, 11:46 am, George M. Middius > wrote:
>>> Tastes like tomatoes. What's the big deal? You could get similar by
>>> adding
>>> Tabasco to any fruity essence. No way I'd pay $6 for a bottle of that
>>> stuff.
>>
>> Then don't.
>>
>> A local generic supermarket:
>> http://www.hannaford.com/product/Huy...tegoryId=46972
>>
>> Even cheaper at an Asian market.
>>
>> Ingredients via the Wikipedia article:
>> http://en.wikipedia.org/wiki/Srirach..._Fong_Foods%29
>>
>> No tomatoes, no fruit (other than the chili).
>>
>> Two places I particularly like it: 1) spicy mayo for sushi and 2)
>> drizzled on fried calimari.
>>
>> --
>
> Good heavens! Sriracha is not particularly expensive and basically
> contains peppers and garlic. I find it very useful for Thai and Szechuan
> recipes and I even sometimes use it in Miso soup and Saimin soup.
>
>
> --
> Jim Silverton (Potomac, MD)
>
> Extraneous "not." in Reply To.