Tips, Tricks & Just Good Advice! > Burn it in the Back Yard with Hub!

Sriracha -- What to do????

(1/2) > >>

Hub:
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

Scallywag:
My market had a whole shelf full the other day.. I'm thinking I may stock up.

tnjimbob:
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

:    "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.

HighOnSmoke:
I've got a few on my shelf, but just may have to add to that collection!

sliding_billy:
Wouldn't hurt to have a few on hand.

Navigation

[0] Message Index

[#] Next page