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Started By
Message
re: So how do all the foodie dorks feel about Sriracha blowing up?
Posted on 3/3/15 at 8:23 am to HeadyBrosevelt
Posted on 3/3/15 at 8:23 am to HeadyBrosevelt
I use less in defiance of it's popularity.
0
Posted on 3/3/15 at 8:24 am to TigerWise
quote:
This is a very weak troll for someone of your stature. Sriracha has been in the mainstream for like a decade now brah. Do us a favor and go scrap the resin out your bong then smear it all over your keyboard.
So this is what a foodie meltdown looks like
Posted on 3/3/15 at 8:28 am to HeadyBrosevelt
No melt here mon, I just think you should be supplying me with better entertainment as I settle into my work day. I got a long day ahead of me and I'm going to need something to kill the time.
Posted on 3/3/15 at 8:30 am to HeadyBrosevelt
They do have perennial double digit sales growth.
People on this board having heard of it many years ago is not an indication that it was always popular.
People on this board having heard of it many years ago is not an indication that it was always popular.
Posted on 3/3/15 at 8:32 am to TigerWise
I posted this in the thread like 7 pages back about the Taco Bell food item. Here are my feelings:
BTW, my initial statement that they're not really using true sriracha were correct. They're using "their own special blend of creamy Sriracha, which adds a buttermilk base to the signature chili, vinegar, and garlic notes"
Read more at LINK
Oh, and sriracha jumped the shark a long time ago.
quote:
I would be kind of shocked if they actually use Sriracha. A theme I've noticed with FF restaurants and spicy is that they dilute the hell out of anything to appeal to the masses.
The "habanero" trend was the worst offender. Everything was "habanero" for a while, which really meant that the sauce was some kind of mayo with a touch of habanero flavoring.
The same thing is happening with sriracha now (which isn't that hot). Sriracha flavored chips, and sriracha this and that... meanwhile, none of it really has the kick of sriracha.
BTW, my initial statement that they're not really using true sriracha were correct. They're using "their own special blend of creamy Sriracha, which adds a buttermilk base to the signature chili, vinegar, and garlic notes"
Read more at LINK
Oh, and sriracha jumped the shark a long time ago.
This post was edited on 3/3/15 at 8:33 am
Posted on 3/3/15 at 8:34 am to hogfly
quote:
Oh, and sriracha jumped the shark a long time ago.
When exactly?
Posted on 3/3/15 at 8:35 am to TigerWise
quote:
No melt here mon, I just think you should be supplying me with better entertainment as I settle into my work day. I got a long day ahead of me and I'm going to need something to kill the time.
Sorry bro. Not going to be your monkey.
Posted on 3/3/15 at 8:39 am to HeadyBrosevelt
Posted on 3/3/15 at 8:39 am to HeadyBrosevelt
quote:
When exactly?
Sometime between people making t-shirts celebrating it and the national panic about the factory no longer being able to make it.
Like others, I've always preferred sambal oelek, though. I got introduced to both when I first started eating thai food back in the late 90s. My friends and I used to all compete to eat the hottest dishes, ordering everything "Thai hot." I still like spicy, but not that spicy anymore. It's not when it goes down that bothers me, it's when it comes out.
Posted on 3/3/15 at 8:41 am to hogfly
quote:
the national panic about the factory no longer being able to make it.
I'd agree on this being when it really broke into the mainstream
Posted on 3/3/15 at 8:48 am to hogfly
I'm not good with many spicy foods. It overpowers the good taste, and I have trouble powering through. I can eat really spicy crawfish, but that's about the extent of it.
"Exotic" type of spicy is impossible for me. I get my Thai food level 1 hot.
"Exotic" type of spicy is impossible for me. I get my Thai food level 1 hot.
This post was edited on 3/3/15 at 8:48 am
Posted on 3/3/15 at 8:52 am to LouisianaLady
quote:
I'm not good with many spicy foods
quote:
LouisianaLady
Post/handle epic fail
Posted on 3/3/15 at 8:53 am to HeadyBrosevelt
Oh, I'm not from Louisiana because of that?
YESSSSSSSS
YESSSSSSSS
Posted on 3/3/15 at 9:39 am to HeadyBrosevelt
Sriracha was a common item in the LSU dining halls twelve years ago. People didn't wear t-shirts or make taco bell items, but it's been around and popular for a while.
I guess doritos must have just become popular too since Taco Bell started making a doritos taco.
I guess doritos must have just become popular too since Taco Bell started making a doritos taco.
Posted on 3/3/15 at 9:42 am to BottomlandBrew
quote:
Sriracha was a common item in the LSU dining halls twelve years ago
I didn't see one bottle of it in a dining hall 8 years ago
Posted on 3/3/15 at 9:45 am to BottomlandBrew
Can't wait for the Doritos Rogue Ale to drop.
Posted on 3/3/15 at 9:47 am to HeadyBrosevelt
All I can tell you is that is where I was introduced to it. I'm a "yankee" and wasn't aware of spices besides salt and pepper before moving to LA. Sriracha and Tony's blew my mind when my dorm mate introduced them to me in Pentagon dining.
Posted on 3/3/15 at 9:48 am to Salmon
quote:
much prefer these
Fo sho
Posted on 3/3/15 at 9:50 am to BottomlandBrew
quote:
All I can tell you is that is where I was introduced to it. I'm a "yankee" and wasn't aware of spices besides salt and pepper before moving to LA. Sriracha and Tony's blew my mind when my dorm mate introduced them to me in Pentagon dining.
I first encountered it in NYC in the mid-1990s in a dive burrito joint. Not sure it could really be called "hipster."
Posted on 3/3/15 at 10:05 am to HeadyBrosevelt
quote:
foodie dorks
quote:
How butthurt are the hipsters about their secret being exposed?
Pretty douchey stuff right there.
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