Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.
1 hour ago, Smithy said:My husband and I have often talked about the way some hot sauces (Huy Fong Sriracha, for example) have good flavor but too much heat to appreciate it.
If you think Huy Fong Sriracha is too hot to appreciate, don't go to actual Sriracha in Thailand! The locals there wonder why they forgot to put the chillies in it!
1 hour ago, Smithy said:My husband and I have often talked about the way some hot sauces (Huy Fong Sriracha, for example) have good flavor but too much heat to appreciate it.
If you think Huy Fong Sriracha is too hot to appreciate, don't go to Sriracha! The locals their wonder why they forgot to put the chillies in it!
