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Thread: Rooster sauce.

  1. #11
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    Quote Originally Posted by Lummy View Post
    It's made in Irwindale, CA.
    The residents of Irwindale wanted to shut Tran down. He said ok, I'll take it to Texas. They changed their minds. They use millions of pounds of red jalapenos a year. In the beginning they used red Serrano peppers.

    Millions of dollars were exchanged hands between huy Fong and it's sole supplier until there was a problem. At the end of the year, Huy Fong said they were owed millions that the farmer never returned.

    A lawsuit ensued. Not sure about the outcome because that's where I dropped it.

    Huy Fong found new suppliers and the farmer was stuck with peppers, so they built a plant to make their own sriracha.


    Seems huy Fong got 1.5 million dollars but it was deducted from the 23.3 million dollars awarded to Underwood Farms.

    https://www.latimes.com/local/lanow/...712-story.html
    Last edited by HawkTheSlayer; 08-12-2020 at 06:52 PM.

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  3. #12
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    Quote Originally Posted by nathanbforrest45 View Post
    A better sauce is ketchup, horseradish and Tabasco (not just any hot pepper sauce it has to be Tabasco). This is wonderful with raw oysters as well.
    Lolololololol! The auto cuss checker won't let me spell $#@!tail sauce.

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    For Oysters all I need is the Tabasco.
    ΜOΛΩΝ ΛΑΒΕ


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    Quote Originally Posted by nathanbforrest45 View Post
    A better sauce is ketchup, horseradish and Tabasco (not just any hot pepper sauce it has to be Tabasco). This is wonderful with raw oysters as well.
    I slammed down many on oyster on Thursday night at the oyster bar when they were 25 cents each and I lived in Lafayette with that same mix you just mentioned.

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    Quote Originally Posted by HawkTheSlayer View Post
    I slammed down many on oyster on Thursday night at the oyster bar when they were 25 cents each and I lived in Lafayette with that same mix you just mentioned.
    I like the North East US oysters better than Gulf oysters.
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    Quote Originally Posted by Peter1469 View Post
    I like the North East US oysters better than Gulf oysters.
    I can't afford to eat them, anymore. 4, 5, 6 in a little container depending on the size for $9.99, $6.99 on sale.

    When i was in college in the early 80s , we would buy two gallons shucked every cupla of weeks and feed all our hometown folks fried oyster poboys with fresh baked bread that the girls would cook. Might a been $30-40 for 2 gallons shucked.

    Sometimes on Sunday afternoon or night when our friends were arriving back to town for classes on Monday, we would go to the fish market and buy a 120 lb sack for $20, I'm not kidding, and 2 or 3 of us would shuck them fresh for eating raw and cooking. I don't remember, but there was way more than 2 gallons of oysters in that sack. Maybe 3 or 4 gallons. And I mean solid oysters, not oysters and juice.

    You just had to do the work yourself.

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    Quote Originally Posted by Peter1469 View Post
    I like the North East US oysters better than Gulf oysters.
    Oysters from the Chesapeake Bay (Chincoteague) are the best in my opinion. They are smaller and naturally saltier than Gulf oysters. The Gulf oysters are good in stew because you can cut them up before scarfing them down! Raw oysters are a two hand operation. You pick up the raw oyster with one hand, throw your head back, drop it down your gullet and grab your ass hole with the other hand to keep it from sliding all the way through
    Last edited by nathanbforrest45; 08-12-2020 at 06:54 PM.

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    Quote Originally Posted by HawkTheSlayer View Post
    I can't afford to eat them, anymore. 4, 5, 6 in a little container depending on the size for $9.99, $6.99 on sale.

    When i was in college in the early 80s , we would buy two gallons shucked every cupla of weeks and feed all our hometown folks fried oyster poboys with fresh baked bread that the girls would cook. Might a been $30-40 for 2 gallons shucked.

    Sometimes on Sunday afternoon or night when our friends were arriving back to town for classes on Monday, we would go to the fish market and buy a 120 lb sack for $20, I'm not kidding, and 2 or 3 of us would shuck them fresh for eating raw and cooking. I don't remember, but there was way more than 2 gallons of oysters in that sack. Maybe 3 or 4 gallons. And I mean solid oysters, not oysters and juice.

    You just had to do the work yourself.
    Container? I only eat fresh oysters.
    ΜOΛΩΝ ΛΑΒΕ


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    Quote Originally Posted by Peter1469 View Post
    Container? I only eat fresh oysters.
    I like them fire roasted on the half-shell

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    Quote Originally Posted by HawkTheSlayer View Post
    I'm from the land of hot sauce, and Huy Fong Sriracha has been my go to sauce for years. An American product made in california, it's thick and flavorful with just a tad of sugar and garlic.
    They make a chili-garlic sauce that is freakin' killer. It's about ten times hotter than Sriracha sauce, and makes a great spice for just about any dish. I add a little to Chinese takeout to kick it up a couple of notches too.

    Cutesy Time is OVER

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