Fry Sauce or Sriracha?

April 19, 2011 | 35 comments
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There can only be one.

[poll id=”2″]

35 Responses to Fry Sauce or Sriracha?

  1. amelia on April 19, 2011 at 9:03 pm

    there can be only one and fry sauce is an abomination, saith the lord.

  2. reader Rachel on April 19, 2011 at 9:42 pm

    tapatio

  3. Jim W on April 19, 2011 at 9:50 pm

    I feel a sudden need to make fry sauce with Sriracha.

  4. janeannechovy on April 19, 2011 at 9:57 pm

    Jim W, just come to Portland, where the fry sauce at Little Big Burger includes housemade ketchup made with sriracha. :)

  5. Jim W on April 19, 2011 at 10:00 pm

    Janeannechovy – I’ll have to remember that next time we’re in Portland! (I lived there in the late 1990s). Until then – I’ve got sriracha at my desk at work. Helps make a great Thai Peanut Butter sandwich.

  6. Ardis E. Parshall on April 19, 2011 at 10:01 pm

    I have never heard of sriracha and until I google won’t have any idea what it is, but the idea of dipping fries into something that is half mayonnaise is so urp-worthy that I have to vote for the unknown substance.

  7. Jim W on April 19, 2011 at 10:04 pm

    Ardis – if you like sauces with a kick, you owe it to yourself to try sriracha (aka Rooster Sauce).

    Info:
    http://en.wikipedia.org/wiki/Sriracha_sauce

    Purchase:
    http://www.amazon.com/gp/product/B000LO40AG

  8. Jim W on April 19, 2011 at 10:09 pm

    Ardis – sriracha, also known as Rooster Sauce, is a fiery red pepper sauce. Adds a kick of flavor, heat, and color. http://www.amazon.com/gp/product/B000LO40AG

  9. Rob Perkins on April 19, 2011 at 10:15 pm

    It’s the “rooster sauce”, so nicknamed because of the rooster on the squeeze bottle, found at many Asian style restaurants. Delicious.

  10. Bro. Jones on April 19, 2011 at 10:20 pm

    Fry sauce is only good for one thing: fries. Sriracha is good on most everything. And it doesn’t involve mayonnaise.

  11. Kent Larsen on April 19, 2011 at 10:43 pm

    I like piri piri quite a lot. I also like Tony Chachere’s dry seasoning on fries. It wakes up food like nothing else.

  12. Alison Moore Smith on April 19, 2011 at 11:28 pm

    This is what the bloggernacle was made for.

  13. Peter LLC on April 20, 2011 at 1:29 am

    I’m totally with Ardis on this one.

  14. Johnna on April 20, 2011 at 1:59 am

    I dated a guy who served a mission to Thailand, he introduced me to Sriricha in 1988. Reader, I married him.

  15. Brian on April 20, 2011 at 3:56 am

    This was really hard, i like them both. I like to make fry sauce with Texas Petes hot sauce and I have recently discovered Franks Red Hot. But I like Siracha on Kraft mac and Cheese

  16. jeans on April 20, 2011 at 5:52 am

    Wow, I’ll be interested to see where this goes. I’m comment #14 and they are neck and neck.

    Ardis, then what do you dip your artichoke leaves into? My DH and I are split, he says mayo-and-mustard and I say mayo-and-ketchup and after more than 20 years we STILL have to make 2 sauces whenever we eat them.

  17. jeans on April 20, 2011 at 5:53 am

    Also, comment #12 FTW

  18. Chino Blanco on April 20, 2011 at 8:28 am

    Not that I expect this to get past moderation, but for the record, I’m sorely disappointed that ‘poutine’ has yet to rate a mention.

  19. Julie M. Smith on April 20, 2011 at 8:44 am

    Why is this an either/or? Are we packing for a deserted island? It seems to me that each has a role in the appropriate narrative world.

  20. lyle on April 20, 2011 at 8:54 am

    Ardis for ‘nacle food czar(ina)

  21. Stephen Hardy on April 20, 2011 at 9:18 am

    Anyone can make fry sauce. I am not so sure with Sriracha (from another Thai RM… Sriracha is on everything there.)

  22. Researcher on April 20, 2011 at 10:08 am

    Definitely sriracha. One bottle lasts a long time in my household since only two of us like heat. If I’m packing for a deserted island, however, I’ll leave the sriracha and take a crate of Mrs Renfro’s jalapeño salsa.

    What do you use for an artichoke dip if not mayonnaise? Butter. Browned butter. Lemon-garlic butter. Honey mustard. Hollandaise sauce. Balsamic vinaigrette. Perhaps tzatziki would work.

  23. Ardis E. Parshall on April 20, 2011 at 10:27 am

    Ah! I’ve had and enjoyed sriracha without knowing the name for it. It’s always just been that bottle of red hot sauce with the rooster on the side that I squeeze liberally when I get Chinese takeout.

    I’m for butter with artichoke leaves. Butter with just about anything, actually. Maybe not ice cream. But almost anything else.

  24. Kaimi Wenger on April 20, 2011 at 1:06 pm

    Here’s a great NYT article on Sriracha, which is best understood as an American take on a traditional Thai/Vietnamese sauce. (In part because, as the article notes, Thai Sriracha tends to vary significantly from region to region as each village makes their own home-ground sauce.)

    http://www.nytimes.com/2009/05/20/dining/20united.html

  25. bbell on April 20, 2011 at 1:13 pm

    Totally depends on what you are eating and your age. My kids would spit out rooster sauce and will put Fry sauce on anything.

  26. Dovie on April 20, 2011 at 1:38 pm

    “If there is any sauce that is spicy, savory, sweet or sour, good tasting or mouthwatering, we seek after these this sauce.” I think that is scriptural.

    I have a testimony that TRAPPEY’S Louisiana, Original Recipe, Hot Sauce, is the most true and living sauce on the face of the earth. Other sauces like Sriracha, individual concoctions of fry sauce and even Heinz Ketchup contain some truth, and their is much praiseworthy to be found there, but in Trappey’s all flavors are restored.

    My mouth can handle Sriracha but my belly as I get older will not.

  27. document on April 20, 2011 at 2:28 pm

    Mea culpa

  28. meems on April 20, 2011 at 3:05 pm

    I guess I’m going to the bad place. I don’t like either.

  29. KLC on April 20, 2011 at 3:20 pm

    From the second page of Kaimi’s link:

    “At Good Stuff Eatery, a burger restaurant in Washington, the owner, Evangelos Mendelsohn, uses a condiment blend of mayonnaise, Huy Fong sriracha and condensed milk.”

    So you can have your fry sauce and your rooster too.

  30. jjohnsen on April 20, 2011 at 3:27 pm

    I chose Sriracha just because fry sauce is so easy to make yourself. Sriracha comes straight from the food gods and is never touched by human hands (at least that’s what I tell myself).

  31. Mel on April 20, 2011 at 8:40 pm

    Who would choose that nasty, snot mixed with ketchup concoction, that you crazy Utahns call fry-sauce? Seriously?

  32. Scott B. on April 21, 2011 at 11:31 am

    Until you include “Frosty” as a dipping element of choice, this poll is an abomination.

  33. Ardis E. Parshall on April 21, 2011 at 11:43 am

    Trust this, like most topics, to turn into an opportunity for Utah bashing. sigh

  34. Ben S on April 21, 2011 at 2:44 pm

    Fry sauce, like mayonnaise, is nasty. Fries belong with spicy peppery bbq sauce, like Stubb’s.

  35. Mister F on April 21, 2011 at 7:37 pm

    Based on the comments so far Sriracha wins the qualitative poll and has more ardent supporters, but Fry Sauce is narrowly winning overall. Can there really be a silent majority so opposed to deliciousness or are Sriracha disciples not adequately preaching the gospel of the Rooster? How disappointing. Sharing Sriracha starts at home. Try inviting friends over for dinner and put some on their plate on the side – if they inquire further they may be among the food elect, prepared to enjoy the further heat and flavor of Sriracha. If our guests lack the intestinal fortitude (literally) to accept Sriracha, at least we’ve planted a seed and our hands our clean (be sure to check before touching your shirt, because Rooster red stains stand out).