Of all my many addictions, my addiction to Sriracha happens to be one of the few that isn’t going to land me on an episode of Intervention!
I put Sriracha on eggs, beans, in a Sriracha vinaigrette, in pretty much anything I cook that’s Asian. It’s good on veggies and tofu. One of my favorite things (don’t laugh), is to lightly toast a piece of bread, top the bread with a good, sharp cheddar (grated), and place it under the broiler until it melts. Then, top with a big swirl of Sriracha.
Heaven!
I ran across this little gem of an article, and thought I’d pass it along.
I am now going to go to the kitchen and make something I can slather Sriracha all over.
Oh you brave man!
I don’t go any hotter than Dijon mustard myself.
That at least makes you braver than my mom. My mom won’t even eat black pepper… none. She can tate it in anything, and if she gets some, reaches for water, gasping “My throat is burning!”
I can do hot, like Sriracha, and hot curries, but, I’m not one who goes for extreme heat. There is a point when the burning becomes a distraction from the food — then, it’s not good. The ‘heat’ should compliment the food, not cover up the taste.
I agree. And as for curries – yes! I forgot all about curries.
How can you forget about curries?
#shame
