This bottle of hot sauce is as large as my rather big head, a fact that will be apparent from this picture of me performing my locally infamous "bottle trick", where I use my long cranium and excellent sense of balance to dance with a bottle (or cup or book or what have you) on my head:
My preciousssssssssssssssssssssssssssss...
I predict it'll last me a couple of weeks. Title inspired by David Johansen's hilarious novelty track.
5 comments:
Deep down, I am reassured by the presence of a rooster or chicken on any piece of consumer packaging. Sriracha has added much to my concept of Bloody Mary's. Goliath Rex produces many fine wines. I'm not 100% agreeable with "garlic" being prominently featured in the name of a foodstuff (my metabolism does not adequately break down the sulfur in garlic or onions, resulting in a two-day stink if I dare partake) but I'm already mentally marinating chicken thighs with what you have there, to be combined with green peppers, mushrooms and Japanese sweet potatoes. Looks like a fine foodie find!
I'm already mentally marinating chicken thighs with what you have there
Back off, Vixen Strangely, the bottle is well hidden and booby trapped!!!
MUHUHUHUHUHUHUHAHAHAHAHAHAAHAHAAAAA!!
Never gonna share!!!! Preciousss....
Too bad about the metabolism quirk regarding Allium. I think I'd go on a nine-day crying jag if I had "issues".
Indeed. I had an all-Vietnamese production crew working for me in the mid 90s, and they introduced me to Sriracha. They'd take me to their local restaurants for lunch, where nobody spoke english and the menu wasn't translated. Every table had a bottle of Sriracha on it, like you'd see with catchup, and I quickly learned it was the perfect sauce. I always found the Tabasco/Crystal type hot sauces too metallic and sharp, the Sriracha is perfect with just about everything...
Nicely performed!
Unlike mikey, I tend to go with the "Texas Pete Hotter Sauce" and the like.
I used soy sauce much more in NY. I still like it, it's just not around in the house as much. My favorite topping for stir fry is yogurt and soy sauce (bird dropping, if you will) and hot sauce.
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Every table had a bottle of Sriracha on it, like you'd see with catchup, and I quickly learned it was the perfect sauce. I always found the Tabasco/Crystal type hot sauces too metallic and sharp, the Sriracha is perfect with just about everything...
It really has that nice balance of heat, sweetness, pungency... goes well with just about everything.
I used soy sauce much more in NY. I still like it, it's just not around in the house as much. My favorite topping for stir fry is yogurt and soy sauce (bird dropping, if you will) and hot sauce.
That's an interesting mix... kinda like an East Asian meets South Asia effect. A few days ago, I went to a local Indian restaurant for their lunch buffet and they had an amazing Indo-Chinese chili cauliflower.
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