Last time I was at a firehouse subs, I noticed they had a spicy sauce rack with everything labeled from 1 to 10 in spiciness. They only had ones going up to 8 at the time, so I tried adding a little bit of the 8 to my sandwich. Sriracha was like a 5 iirc.
I think it was a linear scale though because I didn’t really notice anything from the little bit I put on my sandwich. Put more on the other half and even then, it didn’t leave much heat.
Yet if I eat a slice of fresh cayenne when cooking, it will burn intensely for a good 5 minutes and I know that it’s only around the middle of the spice scale, which is logarithmic.
I wish humans didn’t have the ego issue that results in “some products are labeled very spicy when they aren’t so that fragile egos can act like they can handle more spice than they really can”. I’m kinda tired of needing to calibrate every single spicy thing trying to find some good heat without worrying about whether the extreme spice warning is accurate or just playing into that ego thing. I want enjoyable heat, not burn your face off.
Though I suppose part of it might be because I don’t think a single person can accurately measure the amount of heat in a variety of sauces from mild to very hot. Your own tolerance plays an important role and everything less spicy than your ideal will seem barely spicy at all and everything more will seem very spicy.
Yea, what a dickhead. I never understand the mentality of a successful collaboration going to someones head getting them to think, let me just squeeze the supplier of this critical ingredient.
Case study as to why you can’t let a single customer monopolize your business income.
Hard to say exactly without a side by side. It is very close to my recollection, maybe slightly less sweet and a bit more chili pepper and garlic flavor. Just as spicy.
Yeah, I agree. I’m not the biggest fan of Sriracha, but the purpose isn’t to be spicy. It’s to add spices and flavor. You can add other stuff in addition to make things spicy. Similarly, Tabasco is a seasoning. It’s technically labeled a hot sauce, but it’s very mild and there for the flavor. There’s plenty of other options to increase the heat. They serve different purposes.
if there is a sriracha sauce somewhere in the world thats actually this hot I want it, but normally its nothing like this.
Last time I was at a firehouse subs, I noticed they had a spicy sauce rack with everything labeled from 1 to 10 in spiciness. They only had ones going up to 8 at the time, so I tried adding a little bit of the 8 to my sandwich. Sriracha was like a 5 iirc.
I think it was a linear scale though because I didn’t really notice anything from the little bit I put on my sandwich. Put more on the other half and even then, it didn’t leave much heat.
Yet if I eat a slice of fresh cayenne when cooking, it will burn intensely for a good 5 minutes and I know that it’s only around the middle of the spice scale, which is logarithmic.
I wish humans didn’t have the ego issue that results in “some products are labeled very spicy when they aren’t so that fragile egos can act like they can handle more spice than they really can”. I’m kinda tired of needing to calibrate every single spicy thing trying to find some good heat without worrying about whether the extreme spice warning is accurate or just playing into that ego thing. I want enjoyable heat, not burn your face off.
Though I suppose part of it might be because I don’t think a single person can accurately measure the amount of heat in a variety of sauces from mild to very hot. Your own tolerance plays an important role and everything less spicy than your ideal will seem barely spicy at all and everything more will seem very spicy.
Since Huy Fong completely fucked over his pepper suppliers every batch is now wildly different so you never know how spicy a bottle is going to be!
Yea, what a dickhead. I never understand the mentality of a successful collaboration going to someones head getting them to think, let me just squeeze the supplier of this critical ingredient.
Case study as to why you can’t let a single customer monopolize your business income.
I am constantly surprised by the variation between bottles, I thought it was just my perception!
oh man, I had heard there were shortages, but I never knew there was drama that went as deep as it did. That was a fun read.
Underwood Sriracha is good though!
How does it comparte to original huy fong, before the pepper dust up?
Hard to say exactly without a side by side. It is very close to my recollection, maybe slightly less sweet and a bit more chili pepper and garlic flavor. Just as spicy.
I’m a big chili fan and can handle some decent heat, this comes closest: https://www.flyinggoosebrand.com/product/sriracha-blackout/
But it kind of defeats the point if Sriracha, for me at least, which is slightly hot garlic ketchup-like red stuff :)
Yeah, I agree. I’m not the biggest fan of Sriracha, but the purpose isn’t to be spicy. It’s to add spices and flavor. You can add other stuff in addition to make things spicy. Similarly, Tabasco is a seasoning. It’s technically labeled a hot sauce, but it’s very mild and there for the flavor. There’s plenty of other options to increase the heat. They serve different purposes.
Maybe give the Austrian https://shop.firelandfoods.at/en a try if you’re ever in Europe.
Elijah’s extreme is a really good brand
Effing hawt, and tastes pretty good
https://elijahsxtreme.com/
looks like the brand is in some local shops. I’ll check them out next shopping day
I actually ended up using sriracha as a “cooling down”-agent for when I tested some absurd butt-blazing fire-fire-pants-on-fire hot sauce.