Sriracha bottle cap unappreciation thread

Smart said:
SOLVED !! Had this problem for ages, now FIXED !! Simply leave the cap on but unscrew and then pop the tip of the nozzle off with your hands , now snap off the green narrow shitty nozzle part which has been exposed , this is the culprit. throw that away, pop the nozzle back on and VOILA !! (This post represents years of intensive research)
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This is a great piost
 
A few years back while on an office lunch break at a Chinese place, I opened up a bottle of Sriracha and it made this rapid-fire glurp-glurp-glurp-glurp-glurp sound. I was thinking to myself, Hmmmm, that's weird, then looked up to see that it had landed a massive direct hit on the front of white shirt of a coworker sitting 10 feet away. Good times. He went out and bought himself a new white shirt after lunch and demanded I reimburse him for it. I declined.

Thank you random n00b for bumping this ancient thread so I could share this treasured memory with everyone here.
 
This stuff kicks ass and packs heat.

Three bottles in, no cap issues.

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I got tired of Sriracha a long time ago, but this problem remains. Other sauces, including my favorite made right here in San Marcos, TX, use this coronatop.

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In my cupboard, we have Cholula, Sriracha, Franks, but no Tabasco (we do have some old off-brand stuff, too). :facepalm: We're going shopping on Monday or Tuesday... :flamemad:

I like a variety for different applications - they're all good!
 


When it comes to the Rooster brand? After a tiny spoonful, she draws a sharp breath.

"It's not tasty," she says, taking a sip of water. "It's not mixed together properly. There's only one taste." Saowanit says a proper Sriracha sauce needs to be what Thais call klom klom — the hotness, the sour, the sweet and the garlic all blending together seamlessly, none overpowering the other. The American version, she says, just brings heat.

"No good," he says, making a face. "When I first tasted it, I wanted to gag. Too bitter. It's not klom klom." I give him a spoonful of the leading Thai brand. He smiles and gives it a thumbs up. Order restored.
 
Lerxst said:


When it comes to the Rooster brand? After a tiny spoonful, she draws a sharp breath.

"It's not tasty," she says, taking a sip of water. "It's not mixed together properly. There's only one taste." Saowanit says a proper Sriracha sauce needs to be what Thais call klom klom — the hotness, the sour, the sweet and the garlic all blending together seamlessly, none overpowering the other. The American version, she says, just brings heat.

"No good," he says, making a face. "When I first tasted it, I wanted to gag. Too bitter. It's not klom klom." I give him a spoonful of the leading Thai brand. He smiles and gives it a thumbs up. Order restored.
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That's not taking account of the different palates across the world, there's every chance that sauce would not fly in the West even though it's authentic.

I prefer the Nasi Goreng my wife makes compared to what I had in a bunch of places in Indonesia from street stalls to really high end restaurants, and my wife can't cook...
 
Siracha and Tabasco are good general purpose sauces to have in the pantry. I tend to rotate bottles of various other sauces though, while those two are there in a pinch. I'm partial to Habanero based suaces. They have a good mix of heat and flavor for me. A lot of those Ghost/Reaper/ridiculously hot pepper sauces are just too hot and without flavor for me. :shrug:
 
We sell so much Sriracha at the prison. It's crazy. My go tos are tapatio, Valentina, and a local one called Hollapeno. No cap issues.
 
Hot sauces are like dirt pedals: I have a ton of them, most of them crappy, but they all get used to good effect at one time or another.
 
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