Jolt Country

This is apparently the "next Sriracha", sweeping the nation and now actually appearing in Murfreesboro-area Kroger'ses, which is how you know that a product has hit the big-time.

I've just tasted it for the first time. I will hold my reaction until others who might be familiar have had a chance to offer their own.

Gochujang is a solid hot condiment. Ours is in a brick and it's nice for those times when you want your chilies in a solid form, but unless you have a hankering for 'spicy korean something' it's not that exciting as a method of torching your asshole.

I have asked the wife to pick some up. I am also out of hair gel and deodorant so I'm hoping she goes to the store sooner rather than later.

I had eggs tonight with SpicyKat green chile.

Here's my TAKE on gochujang:

Damn, that's tasty! It has an earthier, smokier thing going on than Sriracha, and then after seeing that it uses chili POWDER instead of fresh, I realized where I recognized it: That part of the flavor is very much like New Mexican red chile sauce.

It's nothing like that, of course. It's pasty-er than Sriracha, and also sweeter and not quite as hot. I'd imagine it works best as a cooking ingredient to add a little spice and sweet and umami (ugh), and not necessarily as a condiment -- which would explain why it's usually sold in tubs, and not in squeeze-bottles like I got.

Ultimately, I would say I'm very glad I found it, and will likely always have some on hand. However, the "new Sriracha", it is absolute, positively, probably not.

Today I had Cinnamon Toast Crunch!

I woke up from my nap to discover two things: a bottle of b!n!go Korean style Go-Chu-Jang Hot & Sweet sauce, and a pot of macaroni and cheese with little smokies on the stove.

When in Rome (or the ghetto), you make wine out of sour grapes -- or mac & cheese into really sweet and spicy mac & cheese.

Will find something more appropriate to put it on tomorrow.

I am not kidding when I say I can't imagine something more perfect to put it on.

Sausage & mac & cheese nite over here means a goddamn RIVER of Sriracha, so this works just as well.

The Crunch was amazing.

According to this...



...Gochujang is 1/3 as hot as Sriracha. I'm... not sure I'm buying that. The sweet, ketchupy taste kind of throws you off a little, but I'm having a hard time believing that it's 3 times less hot than Sriracha, and 1/4 as hot as Cholula, which I drown my Mexican food in.

Those numbers are wildly inaccurate. As you say, Cholula (and Tapatio, for that matter) should probably be all the way to the left, and Tabasco is definitely the hottest out of that list.

Buncha happy horseshit, that's what that list is.

Leftover mac & cheese with more Go-Chu-Jang for lunch. I was a little more brave today, and really poured it on. Good times, until it's time to poop. Then it'll be Go-Chu-PAIN.

What kind of mac & cheese is that, btw

Large elbow macaroni with half a package of Velveeta mixed in.

Tonight was hamburgers and french fries... with Gochujang!

I'm off the cereal because Flack posted some Mac & Cheese that I would wring my dick off like a wet washcloth to get to.

Ice Cream Jonsey wrote:Today I had Cinnamon Toast Crunch!

Ice Cream Jonsey wrote:The Crunch was amazing.

Ice Cream Jonsey wrote:I'm off the cereal because Flack posted some Mac & Cheese that I would wring my dick off like a wet washcloth to get to.

You are hereby awarded 30 demerits for shitting on this post three times.