Sriracha sauce is the bomb! New York Times article waxes enthusiastic, chronicling all the innovative uses haute cuisine chefs are finding for the stuff. However, many of us who have been cooking with it for years are way ahead of them (or is it just far less discriminating?) in which dishes we are willing to use it in.
It is so addictive I get antsy when the bottle is low. Share your favorite uses, Eliot? I’ve thought of adding it to homemade ginger ale to create a pink, garlicky version of Blenheim’s, but not sure what the xanthum gum would do to it.
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