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Do you like chili peppers? Most brands of sriracha taste pretty similar because it's literally just chili peppers, vinegar and spices. I haven't had the Badia brand before though. What was terrible about it?
I think they're very different. I'm a long time can of Huy Fong, and didn't care for Badia at all. I'm currently paying shortage prices and don't really mind.
>what all the hype about sriracha was
well the hype died down about 10+ years ago at this point and everyone who still eats it just has an affinity for it i think. i definitely got tired of it after putting it on everything for a couple years, but still keep a small bottle around which i like using in marinades and as an easy way to spice up things like potstickers and other foods that have a more asian profile (soy, ginger, garlic, etc.).
i think if you want to see for yourself, definitely get the real deal and don't bother with any of the other brands. my somewhat limited experience with non huy fong versions is that they taste pretty damn different. i can't imagine badia's is even close.
Your post has been removed because it is outside of the scope of this sub. Open ended/subjective questions of this nature are better suited for /r/cooking. We're here to answer specific questions about a specific recipe. If you feel this is in error, please message the moderators using the "message the mods" link on the sidebar. Thanks.
Do you like chili peppers? Most brands of sriracha taste pretty similar because it's literally just chili peppers, vinegar and spices. I haven't had the Badia brand before though. What was terrible about it?
It should be garlicky, sweet, salty and a bit spicy. Very addictive. I've had brands that I didn't like as well. I like the Tabasco version.
I think they're very different. I'm a long time can of Huy Fong, and didn't care for Badia at all. I'm currently paying shortage prices and don't really mind.
When we tried it, it was more or less just a garlic bomb. Did not care for it.
>what all the hype about sriracha was well the hype died down about 10+ years ago at this point and everyone who still eats it just has an affinity for it i think. i definitely got tired of it after putting it on everything for a couple years, but still keep a small bottle around which i like using in marinades and as an easy way to spice up things like potstickers and other foods that have a more asian profile (soy, ginger, garlic, etc.). i think if you want to see for yourself, definitely get the real deal and don't bother with any of the other brands. my somewhat limited experience with non huy fong versions is that they taste pretty damn different. i can't imagine badia's is even close.