From the depths of my fusion savory breakfast brain.
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Christopher Neugebauerreplied to Adrianna Tan last edited by
@skinnylatte any recs for ones that don't involve fish?
(I will accept being laughed out the door)
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@essentiallyjay it’s all glutamates
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Adrianna Tanreplied to Christopher Neugebauer last edited by
@chrisjrn the Runel brand. Sambal bawang probably
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I don’t think there is a single Huy Fong rooster brand product I like, including their Sriracha, but it might also be my opposition to white vinegar as a component in anything spicy
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@skinnylatte We have a jar of the crispy prawn chili in the fridge. It's right on the edge of too spicy for me, but I love it anyway!
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Patrick Lam :tinoflag:replied to Adrianna Tan last edited by
@skinnylatte wow now that's a hot take
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Adrianna Tanreplied to Patrick Lam :tinoflag: last edited by
@va2lam I really really hate their sriracha
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@skinnylatte
I wonder about using some other kind of vinegar. Cider or malt vinegar, maybe. -
@PJ_Evans I’m used to fresh homemade sambal. Make a new one at every meal. No vinegar needed
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@skinnylatte Eh? Sambal Ulek with vinegar? That's weird! It should just be peppers, salt and a bit of oil that's uleked together...
(Though I combine white wine vinegar, sugar and sambal with a bit of water to make my atjar ketimun...)
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@halla yeah they sell that with vinegar often as the first ingredient. It really throws off my taste for anything
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@emery yes!! That’s what I grew up eating (homemade) on toast
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@skinnylatte only Thai brand Sriracha is the *real* Sriracha, otherwise they’re all imposters
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@vatthikorn yeah I think the sriracha that people know here is.. its own other thing but I wish they called it something else
