Good stuff from the NYT on Sriracha, and a commentary.
You are using an out of date browser. It may not display this or other websites correctly.
You should upgrade or use an alternative browser.
You should upgrade or use an alternative browser.
Authenticity, typicity, what's it worth to ya?
- Thread starter SFJoe
- Start date
Ruben Ramos
Ruben Ramos
But sometimes it doesn't love me. . .
Jeff Grossman
Jeff Grossman
I didn't know freighters had terroir. Thanks!
Scott Kraft
Scott Kraft
Sounds a lot like the story of ketchup.
Cory Cartwright
Cory Cartwright
Watching the twitter/facebook reactions to this story made me realize that yes, a liberal arts education does make some people stupid.
Eden Mylunsch
Eden Mylunsch
originally posted by Cory Cartwright:
Watching the twitter/facebook reactions to this story made me realize that yes, a liberal arts education does make some people stupid.
Rather that it makes it obvious that some people with liberal arts educations were stupid to begin with. Others not so much.
-Eden (I never thought of Sriracha's being culty good)
Scott Kraft
Scott Kraft
It's not a Thai liberal arts education, Cory. It's my liberal arts education!
Scott Kraft
Scott Kraft
Is it just me or does a Jean-Georges endorsement fill you with dread?
Cory Cartwright
Cory Cartwright
I was being glib, but peppering comments about Sriracha with language cribbed from Said certainly sounds stupider.originally posted by Eden Mylunsch:
originally posted by Cory Cartwright:
Watching the twitter/facebook reactions to this story made me realize that yes, a liberal arts education does make some people stupid.
Rather that it makes it obvious that some people with liberal arts educations were stupid to begin with. Others not so much.
-Eden (I never thought of Sriracha's being culty good)
ps. lit. major here
Joe - The problem with twitter and facebook is what is generated is rarely easily accessible in any good form, but the immediate concensus from some people was that the Times was participating in some type of culinary imperialism. The commentary is obviously a jab back at this.
originally posted by Cory Cartwright:
I was being glib, but peppering comments about Sriracha with language cribbed from Said certainly sounds stupider.
That's pretty amusing. Sorry I missed the fun.
Scott Kraft
Scott Kraft
I ate many a falafel with Edward back in the day and I can tell you that he loved his Sriracha.
originally posted by Eden Mylunsch:
-Eden (I never thought of Sriracha's being culty good)
Wonder what the '91 fetches at auction?
But, yeah, I generally prefer the handmade chili sauce served in a little round jar on my bun, though Rooster Sauce will certainly do in a pinch. I see no reason to use the stuff at all outside the confines of a vietnamese restaurant, though.
It's not like Matouk's or something.
Victor, no one questions your authenticity. Sanity, maybe, but not authenticity.originally posted by VS:
Thank god, this is about a fake Asian sauce... Reading SFJoe's title of this thread, I had feared that this might involve some new kind of jab at purple wine from Spain...
Actually, I would defend Sriracha--it's pretty good stuff. We'll send you home with a bottle your next time in town.
But then I also have fond memories of the ketchup at Amsterdam back in the day, so my red sauce credentials may be suspect.
I've heard it makes a pretty good hangover tonic, too.
originally posted by SFJoe:
Actually, I would defend Sriracha--it's pretty good stuff...
Sure, and it is authentically what it is. Like everything else.
The only 'original' and fully 'authentic' sauce is probably just the blood from raw meat. But I don't think that was limited to any one culture.
That said, I still find the American practice of adding extra soy sauce to nigiri sushi to be an abomination (culturally and gastronomically).
Oh, c'mon. You abolish all authenticity? To you, the opposite of "natural" is "supernatural," and if Casper the Friendly Ghost isn't involved, it's "natural"?originally posted by Rahsaan:
originally posted by SFJoe:
Actually, I would defend Sriracha--it's pretty good stuff...
Sure, and it is authentically what it is. Like everything else.
The only 'original' and fully 'authentic' sauce is probably just the blood from raw meat. But I don't think that was limited to any one culture.
That said, I still find the American practice of adding extra soy sauce to nigiri sushi to be an abomination (culturally and gastronomically).
I was defending it on grounds of taste, not authenticity.
So where do you stand on mayonnaise in sushi? Personally, I don't care if they do it in Japan, it gags me in the US. And avocados aren't far behind. Spoof high fat central, if you ask me.
Peculiar view on originality and authenticity in sauce making, btw. What price a mashed banana? Coconut juice? Beer?
Not that there's anything wrong with blood, of course.