Longhorn Life / Food Edition
page 8
April 27, 2011
COLUMN
For the love of Sriracha sauce By Bianca Krause
on stands MAY 3
look for the FINAL EXAM SCHEDULE in The Daily Texan on May 4
Lately I’ve adopted a new mantra about food: If I can’t use Sriracha sauce in it, then it’s not worth cooking. I even tweeted that mantra and, much to my surprise, received a response from @SrirachaCookbook, who wholeheartedly agreed with me. Never before had I felt more validated about a tweet. Thanks, @SrirachaCookbook. I’m a die-hard, self-proclaimed foodie and a longtime lover of spicy food, but I hadn’t really gotten “into” Sriracha until a few months ago when I started frequenting Veggie Heaven (see ad on page 2). Sure, I dabbled with the rooster sauce, as it’s often called, at my favorite Pho restaurants, but Veggie Heaven is stocked with the red, spicy paste at every table. With each order of a Veggie Heaven tofu bowl, I tried just a little more Sriracha.
You know that Gogol Bordello song “Start Wearing Purple”? It seems like all my food started wearing red. Of course I use Sriracha in typical Asian dishes — rice, noodles, veggie stir-fry — but I’m beginning to find so much food pairs well with the chili sauce. Sriracha burgers, chips and Sriracha dip, Sriracha and waffles — the possibilities are endless. I admit I often get carried away with my recipes and start feeling like Bubba from Forest Gump, minus the shrimp boat. (And, no, I don’t really eat Sriracha waffles.) But Bubba and I share the same point about our favorite respective foods. Sriracha should not be limited to Thai or Asian food in general. Use and infuse! I urge all the foodies on campus to embrace a little Sriracha the next time you’re nomming on a noodle bowl, BLT or bagel. You might find a nice surprise.
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