Recipe: Rice Noodle Salad with Grapefruit-Sriracha Vinaigrette
I’m in all kinds of love with this photo and I can’t wait to try the recipe when I get home! This salad not only looks cool and refreshing (with a little kick from Sriracha, of course), but it’s also vegan for my fellow veggie-lovers out there!
Kudos to the vegan mastermind that is Isa Chandra Moskowitz for coming up with this brilliant and beautiful masterpiece! Enjoy!
Get the recipe here:
Rice Noodle Salad With Grapefruit-Sriracha Vinaigrette recipe
(via Post Punk Kitchen)
Review: Lay’s Sriracha Potato Chips
When I first heard about the new Lay’s Sriracha potato chips, I got pretty excited. In fact, I remember saying to myself, “Well, it’s about damn time somebody made these!”
Because they were released as part of the (potentially limited-time) Lay’s “Do Us A Flavor” promotion, it was a little difficult to find a bag to try. After multiple emails to the Lay’s PR team went unanswered and several unsuccessful trips to local markets, Mr. Brad Burgess (@jharm73) was kind enough to heed my cries on Twitter, sending me a few bags (along with some awesome Tröegs beer! w00t.) in exchange for a signed copy of The Sriracha Cookbook. Thank you, Brad!
So. The chips. In a word? Meh. Yeah, they were a little tasty, but the flavor was—sadly—NOTHING like Sriracha. A bit of nice heat, yes, but the sweetness and the fermented garlic you and I know and love is completely absent, and the flavor of the chiles is very nondescript. More like dried cayenne pepper than fresh red jalapeño in my opinion.
Know why? Because there is no Sriracha in these chips. They’re “Sriracha-flavored” which is techno-speak for “chock full of powders.” And one look at the label corroborates this hunch, and draws even more questions. Like why all the cheese? These chips for some unknown reason contain sour cream, whey, cream cheese, Cheddar cheese, and Swiss cheese… five ingredients that have as much to do with Sriracha as Vin Diesel has to do with the Oscars.
Tyler Raineri—homeboy who originally suggested the flavor as part of Lay’s contest—may get the $1,000,000 prize if Sriracha gets more votes than the other two chip varieties he’s up against: Cheesy Garlic Bread and Chicken & Waffles. Can’t be mad at him for that… but if I was him, I’d be a little mad at Lay’s for being so far from the mark with their formulation.
Who knows… maybe another company can step in and do it right? “Rooster Sauce Ruffles” certainly has a nice ring to it…
David Tran, creator of Huy Fong Foods Sriracha.
The man behind the almighty rooster sauce stands in front of what I wish was my pantry. Businessweek writer Caleb Hannan got a rare glimpse into the story of Huy Fong Foods and the family behind it, while examining the cult status that surrounds their Sriracha. (And hey, look at that! I’m even quoted in the article!)
Their success continues because of an unrelenting focus on quality and word of mouth alone. Huy Fong Foods has never advertised, has no official Facebook page or Twitter account, and their website hasn’t been updated since May 2004.
ALL HAIL DAVID TRAN.
Read on for a fascinating look behind the curtain:
Sriracha Hot Sauce Catches Fire, Yet ‘There’s Only One Rooster’ - via Bloomberg Businessweek
[Photograph by Nathanael Turner / Businessweek]
Whisky. Sriracha. Candy.
I needed to sit down when I saw this recipe. How did they so magically combine some of my favorite things into a sweet little inconspicuous-looking heart?
I’m really looking forward to bringing these into the office and secretly getting my whisky fix. Boss asks what’s up? “Oh, they’re cough drops… I haven’t been feeling 100% the past few days, but I didn’t want to miss work. You know me… Mr. Dedicated!” Then I’ll cough on her so she goes back to leaving me alone, all while I unassumingly get my drank on (with a soupçon of Sriracha to boot) and look like a model employee. WIN.
(Brilliant recipe and beautiful photograph via Olives for Dinner | Vegan Recipes and Photography: Whisky-Sriracha Candy)