It’s telling that chef Rick Bayless can’t live without it. Sriracha is the generic name for Thai style hot sauce throughout Southeast Asia. In the US, the cock rules and Huy Fong Foods really have no competition. Some call it “rooster sauce.” There are five different languages on every bottle. Huy Fong was the name of the freighter that company founder David Tran left Vietnam on. Rosemead CA is fifty percent Asian and noodle soup heaven.
“Umani” is the latest kitchen buzz word. Kikkoman’s tabletop dispenser was designed by Kenji Ekuan, the father of the bullet train. In Japan, conscription was avoided by downing great quantities of soy sauce. Cheap hydrolyzed sauces are nasty, when it comes to condiments, natural fermentation seldom disappoints. The label’s hexagon represents a tortoise shell.
The old joke “what’s this here sauce” still get laughs. Lea & Perrins were English chemists/druggists who got lucky. Used in countless cuisines from Peruvian ceviche to Hong Kong dim sum, Worcestershire sauce is a classic case of colonial blowback and forth again. The English version is better and worth driving to Canada for. Fermented fish sauces were popular in Roman Times helping the palatability of rank and rotten meat.
The fall of mankind could be attributed to the removal of anchovies and the addition of corn syrup to A1. Prohibitively expensive, it usually can be found on sale around BBQ-centric holidays. Despite the 1980’s ad campaign, A1 has never been popular on hambugers. Like other successful condiments, the original bottle is distinctive and pleasing to hold. No one says A1 anymore to express appreciation, especially royalty.
More fetish object than hot sauce, the two ounce bottle rivals Heinz Ketchup’s sublime design. Low on the Scoville Scale, only the salt is exclusively from Avery Island. The Mcllhenny family owns all the stock and are not fond of the nutria. Tabasco has been consumed in Tora Bora and Outer Space. The mash is hard on machinery. Despite several new versions, there is only one Tabasco.
