Sriracha is in the New York Times today. Turns out, it's made in LA, and is more or less an American thing -- though it was created by a Vietnamese immigrant.
Sriracha is in the New York Times today. Turns out, it's made in LA, and is more or less an American thing -- though it was created by a Vietnamese immigrant.
We always have a bottle of this in the fridge, the biggest I can find at our local Asian mart. (Our crappy grocery store doesn't stock it, and I wouldn't know about it being on the shelves at Wal-Mart, since I don't shop there.) That brand, too. It's also always on the table at the Vietnamese restaurants we frequent. Try a squirt in your eggs before you beat and scramble them.
PS: the cooking-over-logs book also profiled on the front page of the food section is one of mine (i.e. that's the publisher I work for); chef author is coming to town in a couple of weeks.