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.
Miscellaneous Heathen
Hold to the now, the here, through which all future plunges to the past.
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.
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