Tuesday, March 20, 2012

NYTimes - Kickin' Chicken'!

NY Times: A Chili Sauce to Crow About

The lure of Asian authenticity is part of the appeal. Some American consumers believe sriracha (properly pronounced SIR-rotch-ah) to be a Thai sauce. Others think it is Vietnamese. The truth is that sriracha, as manufactured by Huy Fong Foods, may be best understood as an American sauce, a polyglot purée with roots in different places and peoples.


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