Home Forums Hunting & Shooting Hunter's Campfire I was living under a hot sause rock.

Pugs is now the captain of the good ship SS BGE.

Sriracha makes a good chili garlic sauce, too..

That would be great on a juicy burger, RL.

Oh that stuff?

I needed a picher, I just love picherz.

They have that product line at a little store about 4 miles from the house.

Ima getsome.

The chili-garlic sauce is different than the sriracha. Sriracha sauce has a pointy green squirt cap (technical term). Different things altogether, but both very good. A teaspoon of the garlic sauce will wake up a dish rather nicely.

I bought a jar of the chili paste stuff, it overwhelmed my Nort Dakoty taste buds, but my Minnesoooda wife loves da stuff....they must have some differnt cream of muchroom sooop over der in Minnesooda.

I do like the Sriracha though....

Try the chili garlic too.
The founder of hoy fong foods is one of my favorite success stories.
Hot sauce creator, David Tran, began his chili making mastery in 1975 in Vietnam. During his humble beginnings, the unsurpassable genius produced his first hot sauce called Pepper Sa-te. He filled his Sa-te sauce in recycled glass baby food jars that then was sold and delivered by family members via bicycle. In 1979, his astounding voyage began by departing communist Vietnam on a Taiwanese freighter that was registered in Panama, named Huey Fong. Later that name became the inspiration namesake of his beloved company, Huy Fong Foods. After the United States accepted Tran as a refugee when no other countries would, he started right away doing what he did best — making hot sauce. So in 1980, he started his chili legacy in a 5,000 sq foot building nestled near Chinatown in Los Angeles. His creations included his Pepper Sa-te Sauce, Sambal Oelek, Chili Garlic, Sambal Badjak and Sriracha Hot Sauce. He was quite content just to sell whatever he could produce each day and deliver them to Asian restaurants and markets in his blue Chevy van – often driving as far as San Francisco and even San Diego. Believe it or not, Tran actually hand painted his first hot sauce logos onto that blue Chevy van himself! At that time, little did Tran realize his delectable sauces, particularly the iconic Sriracha Hot Sauce, made from just fresh jalapeño chili peppers, would spread like HOT wild fire…

And americans make every excuse in the world why they don't succeed. When the real reason is lack of grit aka lazy.

Dam I'm gonna have to find Miss Bibles number and see if she won't check my work before I turn it in! Balls officially busted. laffin

crappies are hitting here as well. Fried fish, grits, corn bread.........mmmmmmm

I'll mail you a bottle of the Mango stuff. I am making a new batch next week.

very cool

Dyslexics of the world, UNTIE!

Your constant quest has affected your spelling apparently.

sure have a bunch of fugging spelling nazis here.

Where's Ironbender??

Last year the town tried to shut him down.
Actually closed him up a couple months with an injunction claiming his pepper roasting was akon to pepper spraying the residents.
You can go to the web site and download an order form to buy large containers and sample packs.

My understanding is that he graciously made changes to the plant and everyone is now happy.

Hey, Jake, say hello to Alan and Charlie for me!

Plus Texas sent out the invite. Made the people and city kind of shut up about the smell.

As I get older, I find I don't care for the ultra-hot sauces any more. Sriracha, Arizona Gunslinger, Tapatio, Texas Pete, Frank's, Louisiana, and a couple more in that range are right in my zone now.

I advise beginners to start with the original Chalula, then work up to Louisiana or Texas Pete on their road to endorphin bliss through capsicum. For many, Sriracha or Gunslinger are about as far as they want to go on the heat scale - and that's perfectly fine.

BTW, you need to try any of the above on potato salad. If you think ketchup is good on fries, you'll swoon at Arizona Gunslinger on potato salad. Trust me.