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 ...
omgosh—you guys are teasing me! making me hungry! i know where i am going for lunch tomorrow... and thank you for the recipes and cooking tips! i will try this weekend...
It is a classic combo, fast and simple.
i love heat in my food... but i do not care for the flavor of chipotle... too smokey for my liking...
You can’t go wrong.
Put some in my homemade chili tonight. I love mixing it in a Vietnamese Bun bowl. My wife and I wear that stuff out.
Which place?
It's got a very fresh red bell pepper taste, but it's WAY HOT!
About 4 drops in a can of V-8 juice is really delicious!
Mark
Love it on scrambled eggs. Sandwiches too.
Y’all are making me hungry...
Sriracha is the best thing EVER. And according to the bottle, it goes great on EVERYTHING. I have tried it on just about everything, too.
My kids call it cock sauce.
Good stuff!
I have two Ghost pepper plants in full bloom for the first time. One looks just like a bhutt jolokia, but the other is a smooth, red pepper look. Do you think it may be Naga Jolokia?
I don't know if that's using it as a condiment or cooking with it but it works. I have a few other hot sauces, like red and green habanero and chipotle, and use them all similarly. I guess I do use them as a condiment on fried potatoes and onions as well as eggs sometimes. And then there is stir fry but I have some Asian garlic & chile paste for that as well.
All of which is only scratching the surface because for real Mexican dishes the heat and flavor start with whole dried or frozen roasted chiles both red and green. Also good in stir fry.
I have a feeling I know where dinner is going tomorrow. I just realized it's been a little bland lately. lol
I just bought my second bottle of Sriracha . I don’t know how I ever lived without it!
I usually add about a tablespoon of that to my kimchee before fermenting. It’s great!
All that sounds good to me! Besides making dipping sauces for won-tons, stir fry sauce, and other Asian sorts of things I’ve use it in your tomato-type gravy/sauce, clam sauce, beef stew, brown gravy for pot roast. It adds a heat with some tangy flavor that stays in the background when you put heat to whatever you happen to make. In my experience, it will stay tasetefully in the background with whatever as long as you don’t go hog wild.
Freegards
A staple in the Asian kitchen.
I’m going to have to bookmark this thread in the ‘recipe’ folder. Thanks for some very good ideas. Must be time for a snack right now! :-)
You and me both.
I love Sriracha. I carry a bottle in my truck for when I decide to get take-out for lunch.
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