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Hot Highlights From the First-Ever Sriracha Festival
Los Angeles Times ^ | October 28, 2013 | Jenn Harris

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 ...


TOPICS: Food; Local News
KEYWORDS: garlic; hotsauce; pepper; sriracha
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To: JRandomFreeper; mylife

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...


41 posted on 10/29/2013 6:45:03 PM PDT by latina4dubya (when i have money i buy books... if i have anything left, i buy 6-inch heels and a bottle of wine...)
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To: JRandomFreeper

It is a classic combo, fast and simple.


42 posted on 10/29/2013 6:46:21 PM PDT by mylife (Ted Cruz understands the law, and he does not fear the unlawful.)
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To: Dead Corpse
I can’t stand the chipotle Tobasco.

i love heat in my food... but i do not care for the flavor of chipotle... too smokey for my liking...

43 posted on 10/29/2013 6:49:06 PM PDT by latina4dubya (when i have money i buy books... if i have anything left, i buy 6-inch heels and a bottle of wine...)
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To: latina4dubya

You can’t go wrong.


44 posted on 10/29/2013 6:49:13 PM PDT by mylife (Ted Cruz understands the law, and he does not fear the unlawful.)
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To: Dead Corpse

Put some in my homemade chili tonight. I love mixing it in a Vietnamese Bun bowl. My wife and I wear that stuff out.


45 posted on 10/29/2013 6:54:28 PM PDT by mothball
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To: latina4dubya

Which place?


46 posted on 10/29/2013 7:01:22 PM PDT by nickcarraway
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To: GeronL
I don’t think I have heard of it

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

47 posted on 10/29/2013 7:09:44 PM PDT by MarkL (Do I really look like a guy with a plan?)
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To: Dead Corpse

Love it on scrambled eggs. Sandwiches too.


48 posted on 10/29/2013 7:29:42 PM PDT by Aut Pax Aut Bellum (Where are we going from here?)
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To: Aut Pax Aut Bellum

Y’all are making me hungry...


49 posted on 10/29/2013 7:30:24 PM PDT by Dead Corpse (I will not comply.)
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To: nickcarraway

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.


50 posted on 10/29/2013 7:32:26 PM PDT by JoeTheGeorgian
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To: nickcarraway

My kids call it cock sauce.


51 posted on 10/29/2013 8:12:10 PM PDT by Rebelbase (Tagline: optional, printed after your name on post)
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To: Ditter

Good stuff!


52 posted on 10/29/2013 8:15:52 PM PDT by Eaker (Sweat dries, blood clots and bones heal so suck it up buttercup.)
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To: nickcarraway

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?


53 posted on 10/29/2013 8:32:36 PM PDT by rightly_dividing (Phil. 4:13)
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To: Ransomed
It's quick heat with some Velveeta for chips and usually with some tomato/onion salsa as well. I use it as the sauce for tacos but it's not the sole seasoning in them either. After years of adding my own spices to the grnd beef for tacos I've found that McCormick's is as good or better and much easier. Or I put a flour tortilla on a baking sheet with onions, cheese, sour cream and whatever else sounds good with Sriracha for spice and make a Mexican pizza for a snack.

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

54 posted on 10/29/2013 8:45:22 PM PDT by TigersEye (Stupid is a Progressive disease.)
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To: nickcarraway

I just bought my second bottle of Sriracha . I don’t know how I ever lived without it!


55 posted on 10/29/2013 9:01:11 PM PDT by BlessedBeGod (Democrats are Cruz'n for a Bruisin' in 2016.)
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To: MarkL

I usually add about a tablespoon of that to my kimchee before fermenting. It’s great!


56 posted on 10/29/2013 9:11:41 PM PDT by Sarajevo
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To: TigersEye

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


57 posted on 10/29/2013 9:16:40 PM PDT by Ransomed
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To: nickcarraway

A staple in the Asian kitchen.


58 posted on 10/29/2013 9:21:19 PM PDT by ViLaLuz (2 Chronicles 7:14)
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To: Ransomed

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! :-)


59 posted on 10/29/2013 9:21:41 PM PDT by TigersEye (Stupid is a Progressive disease.)
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To: null and void
Why do I never find out about these things in time to attend?

You and me both.

I love Sriracha. I carry a bottle in my truck for when I decide to get take-out for lunch.

60 posted on 10/29/2013 9:24:07 PM PDT by Washi
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