I demand televised prime-time congressional hearings

Sriracha maker warns of 'unprecedented shortage'

The good news is with anticipated future food shortages we won’t have anything to put the sauce on. FJB.

Always a silver lining.

Too much garlic, unless you are a Korean.

Dang it.

DO NOT mess with my pho. I love that stuff, and the Sriracha.

Racha is a Cum’n .. Son ya better Worry y0 Heart ..
y0 Heart ..
Racha a Cum’n and Broken Hearts ..

As a gentleman of Italian heritage I can say with authority..............................



rarely if ever is there such a thing as...........................







too much garlic.

We have some off brand the wife picked up, suitable but not the genuine stuff.

I picked up a large bottle of fish sauce yesterday. We're set for awhile if there's a shortage of that.

Somebody here linked this bearded brit that eats like a horse. Been watching his videos and haven't seen him fail a challenge yet. Dude can pack it away.

Steve - thanks for this PSA. I'd hate for it to get lost on page 8, simply because there have been so many more really really important topics posted lately.

Forbes

New York Times

LAist

NPR

I've got garlic and hot peppers I've grown.

If it gets really bad, like Zombie Pockalips bad, I can probably whip up a suitable substitute.

Won't be the real deal, but we lived without it for years until it became a "thing".

I stopped buying Sriracha because of the garlic. Now, I do genuinely like garlic - but I don't like it on many of the things that I douse with hot sauce. I'll stick with Arizona Gunslinger , or if I'm out of that, then Crystal or almost any of the other common sauces. They're all good.

Just spoke with my liquor selling man this afternoon. He said some of the smaller jugs of Tito’s are back ordered til September. Some sorta bottle shortage I guess. I’m a 1.75 man myself, so it hasn’t hit me……yet

I was in the liquor store this weekend. Literally pallets of Tito's on the floor. About 4.5 feet tall - full. Not like it goes bad - why bother making the small bottles?

I’m fortunate that I use Vietnamese fried chilies in oil in Pho and Thai red curry. I’ve got a half dozen jars on hand.

Thank you.

My saying for years has been:

I cannot be offended by garlic.

If you can't find restaurant pho near you, be advised that Costco sells Snapdragon Vietnamese Pho. It's one of those add water and microwave deals, and it wouldn't satisfy a hard-core "phomet" but it's surprisingly good. Add some green onion, crumbled hard-boiled egg and a dash or three of fish sauce, and it's a quick and hardy lunch.

Have several bottles and many other varieties stacked up like cord wood. I also usually have a bottle or two of homemade hot sauce in the fridge. Have a green one right now with jalapenos, Serrano, lime, garlic and onion. It looks like green baby diarrhea, but it goes great on a lot of eats.

I used to eat a bunch of snap dragon before I started cutting carbs. It also used to be $8 a box instead of $13 pre Biden. Not like real pho but scratches the itch on occasion. Just add Sriracha and hoisen sauce. Is hoisen still available or did Biden screw up that too.

I honestly love a big bowel of authentic pho Thai especially when the broth is simmered all day with ox tails and good herbs like star anise, lemon grass, gangala, and others. My older brother really has it dialed in. His wife was Thai and helped him perfect it. They throw together some big herb bag and simmer it all day long with beef bones or oxtail and roasted onions and garlic. Then add the thin slices of steak after adding hot broth to your bowl of noodles.

Man, it must be dinner. A big bowl of fresh pho Thai, bean sprouts, lime wedges, Thai basil, scirracha, and horses. Mmmmm!

Bb

Isn't this the part where someone mentions Freud?