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.
THANK YOU THE LERMAN REPORT STAFF