Let's Talk BBQ
Tips, Tricks & Just Good Advice! => Burn it in the Back Yard with Hub! => Topic started by: Hub on December 13, 2013, 03:24:21 PM
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I've been following the Sriracha crisis closely for some time. I have one and one half bottles in my pantry. Do I go out and try to buy several cases and profit from the potential future shortage? Or, do I just hang on and wait out the worst of it and hope for betterment of the supply/demand situation? These really are the times that try men's souls :'(
http://news.yahoo.com/america-plummets-pandemonium-sriracha-black-market-looms-152456168.html
Hub
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My market had a whole shelf full the other day.. I'm thinking I may stock up.
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I am down to half a bottle. :(
Story I saw this morning said there is a possible issue with micro organisms in the sauce, requiring a 30 day hold before shipping which should resolve the issue.
http://www.npr.org/blogs/thetwo-way/2013/12/12/250430086/sriracha-maker-told-to-hold-its-sauce-for-30-days?ft=1&f=1006 (http://www.npr.org/blogs/thetwo-way/2013/12/12/250430086/sriracha-maker-told-to-hold-its-sauce-for-30-days?ft=1&f=1006)
: "In a statement, the California Department of Public Health said, in part, 'a hold time was necessary to ensure an effective treatment of micro-organisms present in the [Huy Fong Foods] product. Holding products for a period of time at a specified pH level is one method of controlling those micro-organisms.' "
I guess we had better stock up soon, but Huy Fong (maker of Sriracha) says not to worry.
From the same article:
But Sriracha fans should have faith, Huy Fong Foods tells CBS Los Angeles. It predicts "there won't be a sauce shortage," thanks to bottles it already has on hand.
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I've got a few on my shelf, but just may have to add to that collection!
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Wouldn't hurt to have a few on hand.
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It's good stuff and I may go to Waldart tomorrow and get 2 bottles, that would last us a couple years