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Crowing About Hot Sauce
By DK | May 21, 2009 |
Here’s a great article about Huy Fong Sriracha hot sauce. I’ve always enjoyed this sauce and have wondered about it’s origins while reading the multi-language ingredients on the bottle. Great stuff!
By JOHN T. EDGE
NY TIMES
Published: May 19, 2009AFTER-HOURS calls to Huy Fong Foods, here in the suburbs of the San Gabriel Valley east of Los Angeles, are intercepted by an answering machine. One recent day, 14 messages were blinking when Donna Lam, the operations manager, hit “play.”
A woman told of smearing Huy Fong’s flagship product, Tuong Ot Sriracha (Sriracha Chili Sauce), on multigrain snack chips. A man proclaimed the purée of fresh red jalapeños, garlic powder, sugar, salt and vinegar to be “the bomb,” and thanked Ms. Lam’s employers for “much joy and pleasure.”
To read the full article on the publishers site, CLICK HERE.
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Topics: General | 6 Comments »
I love sriracha. When I go to the sushi bar, I need a large bowl of it for dippin!
Had some last night with my spicy tuna roll.
And I’m having it tonight with my Sweet & Sour Chicken.
I ate about 1 cup of this today on top of my teriyaki chicken and rice w/salad (cabbage). Huy Fong is one of those comfort foods, ask my sons.
sriracha is a staple in our home, i have it on everything, amazing sauce.
cannot eat a slice of cheese without it, yes folks, even on popcorn.
Love the stuff but it doesn’t like me. Has artificial sulfites in it and I’m severly allergic.
ITS SOLD IN THE STORE HERE, I’LL HAVE TO TRY IT.