Sriracha

It gets an article at the NYT today. It's good reading. Here's a list of facts not entirely within the article.

• The sauce operation shares my birth-month.


• I like it on macaroni and cheese.


• Yuka, which I'm surprised I haven't mentioned here yet, uses it extensively: Like many sushi places, their spicy sauce is a blend of sriracha and Japanese (probably Kewpie) mayo, but unlike most their spicy tuna omits the mayo and is just tuna mixed with sriracha, giving a more intense heat and much better texture than the gloppy spicy tuna most places serve.


• Their coarser chili-garlic sauce is also very good, I use it when cooking and the sriracha at the table.