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 wright home about .. a mediocre second-rate preparation if I ever saw one.Yet every place is on the Sriracha bandwagon.. Why ? I personally would take a Tabasco style sauce any day, Franks Red Hot or El Tappatio etc. I went to a famous Sea Food restaurant & ordered Sriracha Shrimp all it was shrimp with some Sriiracha sauce squeezed on it..This is cooking ? My favorite is a Vietnamese preparation 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 good friend “Salted Carmel”again someone must own stock in  Carmel production because it’s all over the place.. why every shmuck and his brother are selling  the same food product that has or is ‘Salted Carmel’  You be the Judge  is it  worth  anything? We say no

MOSES LERMAN BLOG  ADMINISTRATOR & EDITOR

  THE LERMAN REPORT STAFF

The Lerman Report Staff