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 ...
My kids call anything else “weak sauce.”
It makes great “tuna salad” for crackers- simply tuna and Sriracha. It’s surprisingly good and a nice break from the usual. It’s also wonderful for “deviled eggs”- egg yolks, mayo, sriracha alone or with a hit of a choice of spicy mustard, horseradish, or wasabi to kick it up. I can’t decide between the horseradish or the wasabi. There are a lot of variations to the recipe on the web. I buy the largest bottle (thankfully I’m near “China Town”) and go through them quickly. I use it nearly every day since discovering it. When I move to Afica in the next few months, I’ll be taking at least a case, possibly two.
When I move to Afica in the next few months, I’ll be taking at least a case, possibly two.
Aha! another chili-head. lol
I'll bet they have some hot peppers in Africa depending upon where you're going. One of the two major species of hot peppers is known as African Bird pepper.
When I go to Waco I’ll have to check the new HEB store. See if they carry it, it not I’ll ask our friend in Allen to
check the Market Place, near him. Thank you for “pointing” me in the direction of Shriracha.
I make a sweet sauce with Habenero, jalapeno and dredge my chicken in it, inject some in the breast and legs. I like the heat and the taste of jalapeno. It’s sweet, spicy and so tasty. Hubby sweats when he has some.
I make my own when my chili plants produce well enough to let the fruit ripen all the way to red. I remove most of the seeds, and use a bit more brown sugar and Thai fish sauce than the recipe calls for, which produces a Sriracha that I can slather on as thickly as ketchup.
First time I tried and used Sriracha was 1986//////// I have all freepers beat
Pho is about my favorite soup. The one with the thinly sliced raw beef that is dropped in the hot pho to cook a bit. I don't do this all the time but sometimes when eating pho I spoon up some broth then squirt a little bit of srircha into the Chinese soup spoon. Eat. Keep repeating
Other hot sauces are good but sriracha is one of the best. I will not say it is the best
i cooked a meatloaf last weekend... with sriracha/brown-sugar glaze... and added a bit of sriracha to the meatloaf itself... it was a hit... nice bite... served with garlic mash and green beans... very comforting :)
You know? My Old Man would never even allow a Ketchip glaze or onions :)
Funny old Sod.
Freepers inspired you!!!
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