9 Comments

Ok, so apparently Ko-fi tips don't have to be in multiples of $2, it's only the initial recommendation. You can donate as much (or as little) as you would like as long as it is whole dollars. Please disregard my multiples of 2 comment above!

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Rooster sauce shortage could make for a series of funny bits in a comedy show. Stealing from restaurants and selling on the street, cutting the sauce with ketchup, going full-on Breaking Bad in the camper...

For my own cooking I’ve moved away from vegetable oil (the only diet decision I’ve ever held long term) and therefor Asian, but used to seek out the non-sugar chili garlic sauce. They really cram the Sriracha with it.

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So you haven't caught on to me stealing soy sauce packets, using them to refill empty soy sauce bottles and selling them to Chinese restaurants? Just asking...

Funnily I actually try to cook with everything with olive oil, aside from frying because of the low smoke point but then again I should probably take fried foods out of my diet entirely.

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I usually leaned canola even if circumstances often called for peanut. Actually I should have said “seed oils,” as the thing I’ve foresworn

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LOL this is very funny. I have that same chili garlic sauce. I had not heard about the rush on sriracha. That sucks. I recently bought a big bag of gochugaru spice, so ((phew)).

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Yeah I use gochugaru in a lot of things! I usually buy small containers of gochujang because I never use up the large batches and after a while it dries out and turns dark so I always worry it's not quite good anymore. Apparently the believe that production will return to normal depending on the fall weather and the chilis that come during that season. I guess these chilis grow twice a year?

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ooooohhhh interesting! I didn't know. I use gochugaru to make kimchi.

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I mean, to be fair, I may not be storing it properly! And I use gochugaru to make kimchi as well! I'll add it in most places instead of typical chili flakes.

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In Hawaii we make chili water. Crush a bunch of small fiery chili's, cover with a weak brine of sugar and salt and let ferment. I add ginger and garlic to mine, so maybe it's 25 cents a bottle.

Try it, you'll like it.

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