Posted on 10/29/2013 5:49:00 PM PDT by nickcarraway
Sriracha lovers united for the first-ever Sriracha Festival on Sunday in downtown Los Angeles. They came in droves with a line wrapping around the long city block outside Lot 163, where participants came armed with cameras, dressed in red T-shirts, and one, wrapped in a full Sriracha bottle costume.
Melissa Joves from Cerritos made her own costume by wearing a red sriracha shirt with a rooster on it, red pants, red tennis shoes and a green hat. Wearing sunglasses and a smile, she peered out of the green head piece and proudly grasped her new copy of "The Veggie Lover's Sriracha Cookbook."
"I eat it like it's the new ketchup," Joves said of her love of Sriracha. "My friends know I love it and I got so many texts on my phone telling me about the festival."
Joves and about 800 other Sriracha fans packed the east downtown venue for the festival put on by Food GPS and Randy Clemens, author of "The Sriracha Cookbook." There was a large outdoor area and two indoor areas, with one sectioned off with picnic benches for VIPs and a DJ. Food vendors made dishes including ice cream and popcorn with the fiery ingredient.
(Excerpt) Read more at latimes.com ...
/johnny
i was watching one of those cooking competition tv shows recently, and one competitor served a hamburger with sriracha ketchup that she concocted on the fly... the judges loved it... i like to add hot mustard to my wonton noodle soup... yum... i want some right now!!!
To each their own i guess. I can’t stand the chipotle Tobasco. Tastes like burn paint thinner and I love regular Tobasco.
They have it a walmart and most groceries.
Just hook it to my veins!
http://theoatmeal.com/quiz/sriracha_addict
lol
Have trouble finding Korean recipes without all the red pepper paste, that stuff ain’t kethcup
lol
Yup, and I never use it straight on anything like a condiment or something. It mixes very, very well in cooking, and not just Asian cuisine, I use it all the time for a lot of stuff.
Freegards
/johnny
Love me some Sriracha! It’s not just spicy for spicy sake, its got a great flavor. I love it by itself on corn chips. I also mix it with ketchup for dipping fries in. It’s also great for mixing with honey to dip chicken tenders and egg rolls in. Great stuff.
Naga Jolokia has a great flavor, but it’s hotter than habanero. I recommend it, if you think you can take it.
hmmmm... i like that idea... thanks for sharing...
The underwear offends me
Toasted sesame oil 1 tsp
Vinegar 1 tbsp
Sriracha 1 tbsp(or to taste)
Spicy bean paste 1 tbsp
Hoisin 3 tbsp
Nuc mam dash
grated ginger to taste
crushed garlic 1 clove
beer 6 oz
squeeze of lime
Mix together with fork, marinade up to 1/2 lb raw peeled shrimp for an hour. Skewer shrimp on pre-soaked bamboo skewers and cook quickly on a large, screaming hot comal.
/johnny
Sriracha mixed with a lit of Hoisin and rice vinegar ,makes an excellent stir fry.
Season the wok with chili oil.
Sorry.
/johnny
LOL.
/johnny
Disclaimer: Opinions posted on Free Republic are those of the individual posters and do not necessarily represent the opinion of Free Republic or its management. All materials posted herein are protected by copyright law and the exemption for fair use of copyrighted works.