Asian hot sauce taste test
On 2014-03-10 04:58:59 +0000, Travis McGee said:
> Washington Post
>
> Asian hot sauce taste test
> By Becky Krystal,
>
> The Sriracha shortage scare of 2013 turned out not to be the
> Srirachapocalypse that fans of the Huy Fong (a.k.a. €śrooster€ť) chili
> sauce had feared. Despite the averted crisis, we decided to hedge our
> bets and sample a few other varieties of Asian hot sauces from stores
> in the Washington area, including Steven Kims KimKim sauce €” which,
> lets put it out there, is not pretending to be a Sriracha usurper.
>
> Fortified with water and saltines, Food section staff members rated
> sauces for flavor and level of heat, using a rating scale of 1 to 5 (5
> being the best).
>
> Heres how they ranked, in order of preference.
>
> €” Becky Krystal
>
> Huy Fong Sriracha Chili Sauce (17 ounces, $4.69). Average sco 3.8.
> Comments: €śtangy, hints of garlic€ť; €śpleasant!€ť; €śvery strong aroma,
> off-putting€ť; €śfruity€ť; €śbland, comparatively.€ť
>
> Sriraja Panich Chilli Sauce
> (8.8 ounces, $1.79). 3.4. €śMild at first, pleasant aftertaste€ť;
> €śclassic tasting€ť; €śspicy but not painful€ť; €śa tad musty, but sourness
> is good, too€ť; €ślittle sweet, fruity.€ť
>
> KimKim Korean Hot Sauce
> (16 ounces, $6.99). 3.2. €śHeavy sesame-oil taste€ť; €śmore spicy
> complexity than heat€ť; €śtouch of sweet smoke, tastes handmade€ť; €śa
> little tangy, sort of Asian-soy flavor.€ť
>
> Kikkoman Sriracha Hot Chili Sauce (10.6 ounces, $2.99). 2.8. €śToo hot
> for me €” I taste nothing€ť; €śfermented flavors, a little funk. Complex€ť;
> €śnot much aroma!€ť; €śicky €” barbecue-ish.€ť
>
> Kim Tu Thap Sriracha Chili Sauce (28 ounces, $2.99) 2.2. €śPretty darn
> hot€ť; €śvery ugly color, neon orange, unnatural€ť; €ślike its gone off€ť;
> €śstrong, not entirely positive smell.€ť
>
> Thai Taste Sriracha Hot Chili Sauce (15.23 ounces, $3.49): 1.4.
> €śCardboardy, thin, bad syrupy consistency€ť; €śmeh€ť; €śkinda fishy€ť; €śa
> little vegetal.€ť
Saltines and not white rice? Ouch.
Sriracha is good for spicing up very bland foods, but sadly because
there is so much vinegar that is the predominant taste. Still I keep
some around for the odd use here and there. I find that Japanese
shishito pepper which can easily be purchased ground gives a good
asian-style heat without the overpowering vinegar.
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