Ellia Plissken@lemm.ee to Asklemmy@lemmy.mlEnglish · 1 month agowho's making the best Sriracha right now?message-squaremessage-square9fedilinkarrow-up127arrow-down11
arrow-up126arrow-down1message-squarewho's making the best Sriracha right now?Ellia Plissken@lemm.ee to Asklemmy@lemmy.mlEnglish · 1 month agomessage-square9fedilink
minus-squarePhenomephrene@thebrainbin.orglinkfedilinkarrow-up10·1 month agoLee Kum Kee is what I’ve found that is a) available, and b) close to indistinguishable from Huy Fong as far as I can tell.
minus-squarenondescripthandle@lemmy.dbzer0.comlinkfedilinkarrow-up5·edit-21 month agoBeen happy with that one as well. Use it mostly in my fried rice and eggs, sometimes potatoes.
Lee Kum Kee is what I’ve found that is a) available, and b) close to indistinguishable from Huy Fong as far as I can tell.
Been happy with that one as well. Use it mostly in my fried rice and eggs, sometimes potatoes.