Would You Like Cock Sauce with That?

Alan Sytsma, writing for the newish Gourmet.com blog, discusses a favorite condiment found in professional kitchens across America:

But Sriracha, the badass Thai-style hot sauce, isn’t in these kitchens because chefs serve it to customers (though I’d bet it finds its way into more restaurant dishes than we know). It’s there because cooks put this stuff on everything they eat. And so should you.

He goes on to explain that Sriracha is a region in Thailand and that its namesake sauce comes in several varieties. The main American brand of Sriracha—affectionately known as “cock sauce,” thanks to the rooster on its bottle—is produced by Huy Fong Foods, a California company that also makes chili garlic sauce and sambal oelek. But Sriracha is the company’s biggest seller, and according to its fans, like blogger Mark Adams of the blog Perpetual Timothy, you can eat it on just about anything:

Here are some ways it is good: on hamburgers, grill cheeses, in spaghetti, in soup, mixed with mashed potatoes, with fries, on greek food, in macaroni & cheese, on meat loaf, on hot pockets, on pizza, and on hot dogs.

And it’s good on other stuff, too. In a post titled “Sriracha Chili Sauce Condiment or Crack?!,” Chowhound’s own bubbles4me recommends trying it on eggs and admits that she has “seriously considered” keeping a bottle in her purse for emergencies. Her post generated almost 100 replies, noting even more uses for the spicy sauce. (Sriracha on coconut ice, anyone?) Chowhound phneale concludes: “It is crack, but better.”

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