On 2013-05-10 16:01:34 +0000, George M. Middius said:

> gtr wrote:
>
>> The standard from which all are (or should be) judged is the Huy Fong
>> out of Longmead, I think.
>
> It has a Korean-sounding name, but it's made in Hong Kong.

Actually the label reads "Tuong Ot Sriracha", and lower on the label it
says Huy Fong Foods. As corrected, it is from Rosemead, CA. It says in
big letters and caps on the back "MADE IN USA".

> My takeaway from this discussion is not to lump them all together. My general
> feeling about hot sauce is, who cares which one?

Don't lump them together but disregard which? I've had a lot of chili
sauces but I really love the "rooster sauce" as everybody seems to call
it.