If you order a signed copy of either Sriracha cookbook between December 1 and December 25, 2013, I’ll donate 100% OF MY PROCEEDS from the sale on Amazon to Food Forward, a North Hollywood-based charity whose mission is to rescue and donate fresh local produce that would otherwise go to waste. Over 1.7 million pounds of food has been gleaned since 2009, which goes to local food pantries, helping feed over 40,000 hungry Southern Californians each month. (The recent L.A. Sriracha Festival I co-hosted with FoodGPS.com raised $2,500 for Food Forward and I want to keep that momentum going!)
Wanna get in on the action? Want to get a signed cookbook and help get some well-needed funds to a wonderful charity? Simply buy a copy via these links:
Then, contact me immediately after ordering using Amazon’s buyer-seller messaging system to let me know the name and any note you’d like to have included. Then, I’ll stick it in the mail and have it on its way to you ASAP!
Thanks for the continued support, and for helping one of my favorite non-profit organizations! Happy holidays!
The Los Angeles Timesreports that residents of Irwindale near the new Huy Fong Foods factory have lodged complaints about headaches and burning eyes, which they allege are the result of the emissions coming from the hot sauce production facility.
"The city of Irwindale filed suit in Los Angeles County Superior Court on Monday, claiming that the odor was a public nuisance and asking a judge to stop production until the smell can be reduced.”
I visited the factory a few weeks back with my friend Josh Lurie from FoodGPS.com, and while we could definitely smell the Sriracha being made once we stepped inside the factory’s production areas, neither of us noticed any such aroma outside the facility. In fact, I remember the smell being much more apparent from the outside of their previous Rosemead location, and I always loved rolling my windows down as I approached.
We’ll see what happens as the story progresses, but I’m hopeful that it doesn’t halt Sriracha production or cause any delays. Huy Fong Foods relies on fresh chiles for its Sriracha—100 million pounds’ worth this year—which are all grown by Underwood Family Farms. They are trucked directly to Huy Fong Foods from the farm, and are washed, processed, and turned into hot sauce immediately, at the peak of their freshness. Harvest season for their jalapeño hybrid peppers is almost over, but they still have plenty more deliveries scheduled which will help ensure supply for next year. An action by the court could cut into that supply.
Talking Sriracha on KCRW’s “Good Food” with Evan Kleiman
It was an absolute thrill and honor to be on “Good Food”, a most excellent radio show that focuses on… you guessed it… food! I’ve long been a listener of the program, and when host Evan Kleiman and producer Gillian Ferguson invited me on to discuss the two Sriracha cookbooks and the L.A. Sriracha Festival, I was nothing short of elated.
I cover: proper pronunciation, differences between Thai Sriracha and American Sriracha, some of my favorite things to cook with Sriracha, a little history behind the books, and of course, more info on the L.A. Sriracha Festival. (Huy Fong Foods’ founder and Sriracha creator David Tran will be there!)
Join me and a bunch of people with exceptional taste at Chloe’s, the semi-private club at Golden Road Brewing in Los Angeles. We’ll have tasty grub and splendid beers to fill your mouth-hole, and sweet bluegrass tunes to serenade your ears.
Try some of the following dishes from my book expertly prepared by Golden Road’s Executive Chef Adam Levoe:
Not Your Mama’s Party Mix
Southeast Meets Southwest Lettuce Cups
Burning Thai Bruschetta
Jackfruit “Pulled Pork” Sammiches with Pickled Red Onion
Beer Battered Fried Avocado Tacos with Sriracha Curtido
The event is free to enter; food and beer are available for purchase à la carte. There will be a list of suggested Golden Road Beer pairings and a TBA Sriracha-infused DESSERT. Stay tuned for other rooster sauce madness…
The Veggie-Lover’s Sriracha Cookbook Release Party Tuesday, July 2, 2013 — 6 to 11 p.m. Chloe’s at Golden Road Brewing 5410 W San Fernando Rd., Los Angeles
After the recent release of the new Lay’s Sriracha-flavored potato chips, a producer from Los Angeles-based public radio station KPCC reached out to see if I’d be available to come on their "Take Two" program to discuss Sriracha’s popularity and all the little Sriracha-themed products popping up in its wake. Naturally, I was honored to chat with them about my favorite subject: the almighty rooster sauce!
It’s hard to escape the red plastic bottle with a rooster on it; Sriracha is now a staple of cool-kid eateries everywhere. In fact, the condiment is so popular that imitators are springing up…in a bad way: the blog “Food Republic” reported they’d received a box of counterfeit Sriracha. To learn about why the sauce is so hot (in every sense of the word), Rico caught up with Randy Clemens, author of The Sriracha Cookbook. Turns out, there’s never been just one ‘sriracha.’