Tuong ot Sriracha, or Rooster Sauce as those in the know (or who can't pronounce the Thai name) call it, is my favorite condiment, and receives some well-deserved notoriety in this piece by John Edge for the New York Times.

The Rooster and I have a love-hate relationship: he can sometimes push a meal beyond glorious, but if you abuse him, he will peck your eyes out with a chili-powered fire beak. You heard me.

Thanks to Dano.

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