Ah, hot sauce. The endlessly versatile condiment that adds lots of flavor for zero calories. It’s no wonder so many health nuts are obsessed with it. But they’re not the only ones: Researchers at Penn State have obsessively studied hot sauce preferences for the past few years and have come to some interesting conclusions.
For a solid 10 years of my life, I ate a peanut butter sandwich for lunch Every. Single. Day. What can I say? I just love peanut butter. But when Be Well editor, Emily, mentioned a peanut butter, Sriracha and basil sandwich she’d spotted on the Without Walls blog, the peanut butter-sandwich connoisseur in me was a bit skeptical. I mean, I love Sriracha—so much so that when the news of a potential Sriracha shortage broke, I had a full-blown, blowing-into-a-brown-paper-bag panic attack—but Sriracha with peanut butter? That might be too much even for me.
“Hot sauce must be hot. If you don’t like it hot, use less,” he said. “We don’t make mayonnaise here.”
– David Tran, 68, founder of Huy Fong Foods Inc. and creator of the famous Sriracha Hot Sauce.
We love ourselves some Sriracha sauce and we were excited to see The New York Times compiling a list of Sriracha enriched dishes from coast to coast.
Just imagine our disappointment though when we realized the listed Pennsylvania entry of Philly Cheesesteak dumplings with Sriracha ketchup is from Fireside, a restaurant at 52nd and Madison in New York City!
Now luckily, this won’t be published until next Wednesday, so there’s time to fix this outrage. What’s your favorite Sriracha enhanced food in Philadelphia? MenuPages gets us off to a good start with mentions of the tofu hoagie from Fu-Wah, Chifa’s Sriracha butter and even the Beauty Shop Cafe’s Sriracha latte but we want you to weigh in. Drop your fave in the comments.
The United States of Sriracha [Diner’s Journal, New York Times]