faulker056

Thoughts on the new Sriracha cookbook? To be honest, it's like selling a book called "Food You Can Add Hot Sauce To". I don't really know many things that would taste worse with the addition of Sriracha. But the truth is, Sriracha is a universal and magnificent sauce and I love the story of the Tran family. In some restaurants, you'll find this on the table instead of ketchup. It's THAT mainstream. Even Latino restaurants use this as a "quickie" salsa. Growing up in college, I added Sriracha to my beef franks and called them "chili dogs". To really make your "Italian" food taste better, a few shots of Sriracha really boosts up your tomato/pasta sauce. And my favorite, Sriracha and Maggi sauce on fried eggs - amazing. That'll be the day when I publish a book on Maggi sauce.

On Sunday, I was down in Little Saigon for a monthly trip with J and her mom. While J was experiencing food coma in the car, her mom and I went to the market to buy a few goods. And I saw this... a Sriracha bottle with not only a blue cap, but the icon of a horse/unicorn. Wait a minute! There's NO SUCH THING as unicorns in Vietnam, come on now. Where'd the rooster go? I took a closer look at the company, and it wasn't the original Huy Fong Foods based in Rosemead. This company Vi Hao Food Company took a stab at fooling customers with their version of Sriracha. For some reason, that baby blue cap doesn't look appealing to me – really reminds me of a baby bottle. Anyone try this sauce out? Can you imagine asking the waiter at your favorite pho restaurant: "Excuse me, do you guys have the unicorn sauce? I can't eat my pho without it." It doesn't sound right. But you know what, you never really see products out there with unicorns on it. I...