Len Dennis
TVWBB Diamond Member
Just introduced to sriracha (because of these forums).
When I'm adding a sauce to something, I have to like the taste of it as well as what it adds to the overall dish. Using sriracha fits into that category as it can be such a large part of a finished product (like the sriracha/marmalade wing sauce or as a dipping sauce with my ribs),
For the life of me, no stores near me (initially) stocked rooster brand (that I could find anyways).
I found the Lee Kum Kee brand but because of all the comments, I wanted rooster.
Finally I broke down and got the lee kum kee version.
That was reeeeel hot but I didn't really care for the flavour (and I love garlic and chilis).
Finally found the rooster brand. I really like that flavour (way better than lee version) but hardly hot at all.
I tried to compare them side by side (1/4" ribbon of each and just licked it off my finger
).
The lee version was easily 3-4x hotter than the rooster. Neither had passed their expiry date (by at least a year).
SO, my question is, should the rooster brand be as mild as I've suggested here?
I like the flavour better but am disappointed in the heat level.
When I'm adding a sauce to something, I have to like the taste of it as well as what it adds to the overall dish. Using sriracha fits into that category as it can be such a large part of a finished product (like the sriracha/marmalade wing sauce or as a dipping sauce with my ribs),
For the life of me, no stores near me (initially) stocked rooster brand (that I could find anyways).
I found the Lee Kum Kee brand but because of all the comments, I wanted rooster.
Finally I broke down and got the lee kum kee version.
That was reeeeel hot but I didn't really care for the flavour (and I love garlic and chilis).
Finally found the rooster brand. I really like that flavour (way better than lee version) but hardly hot at all.
I tried to compare them side by side (1/4" ribbon of each and just licked it off my finger

The lee version was easily 3-4x hotter than the rooster. Neither had passed their expiry date (by at least a year).
SO, my question is, should the rooster brand be as mild as I've suggested here?
I like the flavour better but am disappointed in the heat level.