> Incidentally, Underwood Farms started producing their own sriracha sauce.
Which is pretty much the only brand I buy now since I found it. It actually tastes like what I remember "Rooster Sauce" tasting like 20-25 years ago when I was first introduced to it at some hole-in-the-wall chinese takeout joint.
The Huy Fong stuff these days just does not taste the same as it used to. I actually found the above information OP posts about after 2 or 3 bottles just tasting "off" and wondering if there was a bad batch or an off year happening or something. It's quite noticeable to me.
Which is pretty much the only brand I buy now since I found it. It actually tastes like what I remember "Rooster Sauce" tasting like 20-25 years ago when I was first introduced to it at some hole-in-the-wall chinese takeout joint.
The Huy Fong stuff these days just does not taste the same as it used to. I actually found the above information OP posts about after 2 or 3 bottles just tasting "off" and wondering if there was a bad batch or an off year happening or something. It's quite noticeable to me.