Can anybody enlightened me as to what is the mystique of Sriracha condiment and Salted Carmel? I tried this Sriraacha sauce..its a big zero ..nothing to right home about .. a medicore second rate preperation if I ever saw one.Yet every place is on the Sriracha bandwagan.. Why ? I personaly would take a Tabbassco style sauce anyday, Fanks Red Hot or El Tappatio etc. I went to a famous Sea Food resturant & ordered Sriracha Shrimp all it was was shrimp with some Sriiracha sauce Sqeezzed on it..This is cooking ? My favorite is a Vietnamese preparstion Sambal Oelek (more like a pastes than a sauce),.Someone must own stock in some sort of Sriracha farm perhaps it’s their reason for pushing this product big time. Then their is Sriracha’s goood friend “Salted Carmel”again someone must own stock in Carmal pruduction,because its all over the place why every shmucck and his brother is selling some food product that has or is ‘Salted Carmel’ You be the Judge is it worth anything? We say no.
THANK YOU THE LERMAN REPORT STAFF