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Ode to Sriracha
By Ann | April 4, 2008
Oh, Sriracha
How do I love thee? Let me count the ways.
I love thee drizzled on scrambled eggs or squirted on a boca burger
On pho, of course, but also on spaghetti
In lentil soup, or any soup, really
You could enliven any boring leftover Martha Stewart concoction
(In fact you often have)…
My back is feeling much, much better — thank you for your concern and well wishes! Unfortunately, despite my improvement, there hasn’t been a lot of Cooking the Books activity recently. Chris is still away and I have been eating out (bad blogger, I know).
So, today I thought I’d post about my favorite condiment, Sriracha, a hot sauce that has often been compared to crack cocaine on Chowhound because of its addictive quality. According to this fascinating Wikipedia article, Si Racha is actually the name of the seaside town in Thailand where the sauce originated. There are several varieties, some spicier then others, and Wikipedia specifies that in California Sriracha is commonly used on french fries and pizza. Personally, I like it best mixed with mayo into a fiery sauce, squirted on leftovers, or mixed into soupy noodles.
How do you enjoy Sriracha?
Topics: Uncategorized |
April 5th, 2008 at 12:46 am
HAHAHAHA, nice kitchen adaption of Browning.
April 15th, 2008 at 8:37 am
I LOVE Sriracha and I can’t wait to eat it all over all the food I will force you to cook in DC!!!