[denny]

But...



http://www.jdfoods.net/products/getweird/srirachacandycanes/

[AmandaK]

Oh wow. I'm buying these for the fiance!

Thanks Denny. 

[klickitat jim]

I love that stuff. I can't pronounce it though so I call it by the animal on the label. Synonymous with Rooster Sauce.

[redbeerman]

Saw this quote on the website, had to post it.  "When the Baconnaise hit my taste buds, I’m pretty sure the Earth moved and angels sang."  I'm sure there are many things the candy canes could flavor well.  Maybe even beer.

[klickitat jim]

Would go good with cider

[The Professor]

mmmmm....gonna HAVE to seek these things out.

[HoosierBrew]

Same here.  Sriracha is such a killer hot sauce. I go through it like crazy. Mixed with mayo makes a great burger/sandwich sauce too.

[tschmidlin]

Awesome is the right word

[majorvices]

Until recently I actually though "Sriracha" was a brand name. Apparently it is named after a region/location just like pilsner.

[micsager]

The factory where they make the sauce is under some type of legal proceedings because the "heat" is headed all over town. 

Also, in the spirit of these candy canes:

http://www.nj.com/drinks/index.ssf/2013/11/beer_of_the_week_stone_brewing.html

I've got my local distributor seeing if he can get a couple bottles each.  I've made a jalepeno IPA, and a Chocolate Tabasco porter in the past. 

[The Professor]

Until recently I actually though "Sriracha" was a brand name. Apparently it is named after a region/location just like pilsner.

 There's an interesting article in the NY Daily News about Sriracha sauce, and a recipe for making the stuff at home.
go here:
http://www.nydailynews.com/life-style/eats/sriracha-hot-sauce-article-1.1514494

[tschmidlin]

I used the recipe from this page and made the fermented version.  It is excellent!
http://www.vietworldkitchen.com/blog/2009/07/homemade-thai-style-sriracha-chile-sauce-recipe-tuong-ot-sriracha.html

[The Professor]

I used the recipe from this page and made the fermented version.  It is excellent!
http://www.vietworldkitchen.com/blog/2009/07/homemade-thai-style-sriracha-chile-sauce-recipe-tuong-ot-sriracha.html

That does look good...and the article accompanying that recipe was interesting as well.
As soon as I can score some peppers of the right type, I'm gonna give the fermented version a try.

[tschmidlin]

I used the recipe from this page and made the fermented version.  It is excellent!
http://www.vietworldkitchen.com/blog/2009/07/homemade-thai-style-sriracha-chile-sauce-recipe-tuong-ot-sriracha.html

That does look good...and the article accompanying that recipe was interesting as well.
As soon as I can score some peppers of the right type, I'm gonna give the fermented version a try.

Let us know what you think.  I followed the advice to simply snip the stem and leave the rest of the crown intact.  It is supposed to add floral qualities to the sauce.  I haven't done a side by side comparison, but the sauce definitely seems more floral than I usually get from my hot sauces.  I'm going to try it with some other peppers the next time I make some.

[bluesman]

I love Sriracha sauce. It has many uses...never tried it for removing paint or anything like that, but it certainly flavors just about anything that comes off the BBQ. I'll have to try the candy canes.

Here's an interesting article referencing this "awesome" sauce.

http://www.latimes.com/food/dailydish/la-dd-sriracha-bacon-lollipops-20131113,0,7598853.story#axzz2l1Hgwami