:o :o
http://blogs.smithsonianmag.com/smartnews/2013/10/the-sriracha-factory-could-get-shut-down-panic/
QuoteIn Irwindale, California, nose-y neighbors, sick of the supposedly strong chili smell emanating from the factory where Sriracha hot sauce is made, want the Huy Fong Foods factory shut down unless the odor can be abated. The city has filed a public nuisance lawsuit, says the Associated Press, "seeking temporary closure of the factory until Huy Fong submits a plan to minimize the smell." CBS:
Quote"The odors are so strong and offensive as to have caused residents to move outdoor activities indoors and even to vacate their residences temporarily to seek relief from the odors," according to the suit.
Living next to a food processing plant is always a scented existence, and Huy Fong Foods has denied there's a problem. But if the injunction goes through, it could spell bad news for hot sauce lovers everywhere.
The factory in Irwindale where Sriracha is now made opened within the last year. At 650,000 square feet, says Quartz, the company can pump out up to 7,500 bottles of hot sauce each hour. Huy Fong Foods was started 33 years ago by Vietnamese refugee David Tran, and the company, says Quartz, has never raised its wholesale prices. If the Sriracha factory is shuttered, supply and demand may do what Tran never did. Canada might have a strategic maple syrup reserve, but if Sriracha goes out of production, there's no emergency warehouse waiting to be tapped.
If the price of Sriracha skyrockets, where will the heat-seeking foodie turn? For the New Yorker, Lauren Collins details how chili sauces have grown into a massive industry.
QuoteChilis have become an attractive business. According to a report by IBISWorld, a market-research firm, hot-sauce production is one of America's ten fastest-growing industries, along with solar-panel manufacturing and online eyeglass sales.
Unfortunately, it seems, based on Collins' account, the so-called "chiliheads" driving the hot sauce boom have been in a bid to best each other on one metric alone, Scoville units, a measure of hotness. With manufacturers racing to abandon taste for sheer burn, we can only hope the city of Irwindale and Huy Fong Foods can work out their differences before our bottle is empty.
Quoteresidents to move outdoor activities indoors
:apocalypse:
Good. Overrated shit.
I go through a bottle every 3 or so months. A couple bottles to add to what I have in the pantry & I'll be set for a while.
Who? What? Never heard of it.
Quote from: lustindarkness on October 30, 2013, 12:47:29 PM
Who? What? Never heard of it.
That's cause you aren't a hipster.
Sorry, forgot it's Raz making that comment. Anyone that ventures outdoors is a hipster to him.
Ah, so its a chinese food hot sauce? Thank you.
When I go to a chinese restaurant and want to eat a spicy hot dish, I order a spicy hot dish. I have never added hot sauce, to my chinese food.
Quote from: lustindarkness on October 30, 2013, 01:27:49 PM
Ah, so its a chinese food hot sauce? Thank you.
When I go to a chinese restaurant and want to eat a spicy hot dish, I order a spicy hot dish. I have never added hot sauce, to my chinese food.
Something like that. I typically add it to things like pho at Vietnamese restaurants or use it for stir-fry at home along with some teriyaki sauce. It adds a kick to food that normally doesn't have any. It is best when blended with other sauces.
Quote from: Habbaku on October 30, 2013, 01:22:40 PM
Quote from: Razgovory on October 30, 2013, 01:22:01 PM
Quote from: lustindarkness on October 30, 2013, 12:47:29 PM
Who? What? Never heard of it.
That's cause you aren't a hipster.
Only hipsters go to Chinese restaurants?
I haven't seen it in a Chinese restaurant. It is a for the "heat seeking foodie", sounds like a hipster to me.
Quote from: Habbaku on October 30, 2013, 01:31:32 PM
Quote from: lustindarkness on October 30, 2013, 01:27:49 PM
Ah, so its a chinese food hot sauce? Thank you.
When I go to a chinese restaurant and want to eat a spicy hot dish, I order a spicy hot dish. I have never added hot sauce, to my chinese food.
Something like that. I typically add it to things like pho at Vietnamese restaurants or use it for stir-fry at home along with some teriyaki sauce. It adds a kick to food that normally doesn't have any. It is best when blended with other sauces.
:yes:
Quote from: Razgovory on October 30, 2013, 01:39:11 PM
Quote from: Habbaku on October 30, 2013, 01:22:40 PM
Quote from: Razgovory on October 30, 2013, 01:22:01 PM
Quote from: lustindarkness on October 30, 2013, 12:47:29 PM
Who? What? Never heard of it.
That's cause you aren't a hipster.
Only hipsters go to Chinese restaurants?
I haven't seen it in a Chinese restaurant. It is a for the "heat seeking foodie", sounds like a hipster to me.
That's what the blog said about it.
Quote from: Razgovory on October 30, 2013, 01:39:11 PM
It is a for the "heat seeking foodie", sounds like a hipster to me.
English?
I have shot out heat seeking missiles the day after some spicy food, is that similar to "heat seeking foodie"?
Quote from: Habbaku on October 30, 2013, 01:47:43 PM
Quote from: Razgovory on October 30, 2013, 01:39:11 PM
It is a for the "heat seeking foodie", sounds like a hipster to me.
English?
It's for the "heat seeking foodie", sounds like a hipster to me.
http://news.yahoo.com/us-spicy-smell-row-threatens-famous-sauce-supply-025733811.html
QuoteA judge refused Thursday to order the closure of a US factory which makes famed Sriracha chili sauces, after neighbors complained of spicy smells.
The California city of Irwindale, outside Los Angeles, had asked for Huy Fong Food's facility to be closed and that the company be forced to improve odor-filtering measures.
But Los Angeles Superior Court judge Robert O'Brien said there was not enough evidence to justify immediate closure of the factory, owned by America's biggest supplier of sauces popular internationally, notably in Asia.
"You're asking for a very radical order on 24-hour notice," the judge told lawyer June Ailin, representing Irwindale.
The legal action had threatened next year's supplies of Chili Garlic, Sambal Oelek, and the wildly popular Sriracha "rooster" sauce, according to the Los Angeles Times.
The chilis for next year's sauce supplies are all processed in a three-month time period that is just at its peak, after the peppers were harvested and ground within a single day to maintain their fresh taste, the Times said.
Neighbors also complained about burning eyes and throats from the factory.
"The odors are so strong and offensive as to have caused residents to move outdoor activities indoors and even to vacate their residences temporarily to seek relief from the odors," said the city's lawsuit, filed on Monday.
But company owner David Tran said air filters already prevent odors escaping as much as is physically possible -- and he also alleged that some of the complainants do not actually live next to the facility, but further away.
"To filter 100 percent, I haven't found any engineer (who) can do it," the Vietnam-born businessman told local radio station KPCC before Thursday's ruling, adding that the best that can be achieved is stopping 90 percent of smells from escaping.
"The neighbor complained to us. We thought that, no, the punch of the chili won't (reach) 1,500 feet away. I don't buy it," he added.
Sriracha sauce, of which Huy Fong Foods is the biggest producer in the United States, takes its name from the town of Si Racha in Thailand, where the hot sauce was first produced.
Phew!
Raz will be furious. :(
Quote from: Razgovory on October 30, 2013, 01:39:11 PM
Quote from: Habbaku on October 30, 2013, 01:22:40 PM
Quote from: Razgovory on October 30, 2013, 01:22:01 PM
Quote from: lustindarkness on October 30, 2013, 12:47:29 PM
Who? What? Never heard of it.
That's cause you aren't a hipster.
Only hipsters go to Chinese restaurants?
I haven't seen it in a Chinese restaurant. It is a for the "heat seeking foodie", sounds like a hipster to me.
That's because they use it in the fucking kitchen, you moke.
I think pretentious upper and upper middle class, not hipster when I see the word "foodie".
Quote from: Peter Wiggin on October 31, 2013, 07:47:29 PM
I think pretentious upper and upper middle class, not hipster when I see the word "foodie".
There seems to be a lot of overlap.
Quote from: Razgovory on October 31, 2013, 08:41:24 PM
Quote from: Peter Wiggin on October 31, 2013, 07:47:29 PM
I think pretentious upper and upper middle class, not hipster when I see the word "foodie".
There seems to be a lot of overlap.
That's true.
Fear the Rooster!
Respect the cock.
Quote from: lustindarkness on October 30, 2013, 01:27:49 PM
Ah, so its a chinese food hot sauce? Thank you.
When I go to a chinese restaurant and want to eat a spicy hot dish, I order a spicy hot dish. I have never added hot sauce, to my chinese food.
More commonly known in this area by people who won't even attempt to pronounce Sriracha as "rooster hot sauce." Big plastic bottle of red sauce, green cap, white rooster on the label. Also popular in soul food places around here, for some reason (I'd expect to see more Tabasco when we're going the stereotypical route).
"Hipsters" have a reason to freak out again :
http://reason.com/24-7/2013/12/12/california-regulators-halt-shipping-of-s
QuoteSriracha hot sauce manufacturer Huy Fong Foods cannot ship out any more sauce until mid-January because the California Department of Public Health has begun enforcing stricter guidelines for the company.
Their three sauces, Sriracha, Chili Garlic and Sambal Oelek, now must be held for at least 30 days before they can be shipped to food distributors and wholesalers, the company confirmed Wednesday. It's not clear whether the hold is a new requirement. The Department of Public Health did not respond to requests for comment on Tuesday or Wednesday.
The production delay comes amid a heated legal battle with the city of Irwindale, which sued the hot sauce manufacturer over spicy odors that residents say caused a raft of health issues.
Yes! The disparition of that evil sauce must be top priority for America.
Quote from: DontSayBanana on November 01, 2013, 02:39:37 AM
Also popular in soul food places around here, for some reason (I'd expect to see more Tabasco when we're going the stereotypical route).
I believe it spilled over from Chinese take-out. All women of color who work downtown here must get some spicy Chinese takeout for lunch at least twice a week.
This thread makes me want to get a Sriracha Chicken Melt from Subway. :blush:
:x
Quote from: DontSayBanana on December 13, 2013, 10:55:59 AM
This thread makes me want to get a Sriracha Chicken Melt from Subway. :blush:
Gross
Quote from: DontSayBanana on December 13, 2013, 10:55:59 AM
This thread makes me want to get a Sriracha Chicken Melt from Subway. :blush:
Hey, I keep thinking about it since this morning :P
Quote from: garbon on December 13, 2013, 11:01:41 AM
:x
Quote from: Ed Anger on December 13, 2013, 12:09:08 PM
Quote from: DontSayBanana on December 13, 2013, 10:55:59 AM
This thread makes me want to get a Sriracha Chicken Melt from Subway. :blush:
Gross
You think I don't know that? That's why I haven't gotten one. This thread just seems to be effective marketing for the damned thing. :P
Sometimes there are things that one had better keep to oneself.
Dude, fuck LA County, Southern California, and those fucking fucks fucking with my fucking hot sauce.
Quote from: Peter Wiggin on October 31, 2013, 07:47:29 PM
I think pretentious upper and upper middle class, not hipster when I see the word "foodie".
Yeah. I see foodie and I think nouvelle cuisine. Hyper-expensive restaurants for a small plate of 'textures of carrot'.
But there's foody hipsters stood in carparks eating pretty expensive burgers from street food vans.
Of course if the foods good and you're willing to pay anyway then who cares if you're seen as a foodie or a hipster. Sriracha's in that category for me :mmm:
Quote from: Scipio on December 13, 2013, 08:44:04 PM
Dude, fuck LA County, Southern California, and those fucking fucks fucking with my fucking hot sauce.
MS lashing out again at its betters? :console: