The Saga Continues... I mean, the Sriracha Continues


At least for now...

I'm not sure if you've heard, the maker of Sriracha WILL continue to produce this magical sauce, at least for now.  Some may know it as rooster sauce, the hot sauce with the green top, Asian hot sauce (funny, I've seen Sriracha in many non-Asian places too), etc.  Whatever name you know it by, many were caught off guard by the halt on production.  

The back story in a nut shell, Huy Fong Foods (the maker of this Sriracha) has received complaints from their Irwindale neighbors about the strong odors coming from the factory.  With these complaints came an injunction to halt production that could cause the odors from the chills used in their famous sauce.  


Huy Fong Foods' Sriracha


As of the week of January 6, 2014, a spokesperson for Huy Fong Foods' stated that they "plan to resume shipments at the end of the month."  

I'm not choosing sides and I haven't experienced what the neighbors were experiencing, but I can say that I've been to a hot sauce factory (not Huy Fong Foods) and the processing of chills do give off a pungent odor that's strong for the eyes and throat.


But for now, the Sriracha continues...


My Favorite is
the chili garlic sauce.


Just in case something happens again
and I can't get my Sriracha,
I'll still have my emergency stash...
If you have no idea how to make it...

Pass the Hot Sauce!
For now anyway...

Photos by Jay Terauchi
Jay Eats Worldwide

Comments

Post a Comment

Popular posts from this blog

Sticking to What You Do Best...

Last week, I was invited to celebrate National Hamburger Day at The Counter in Studio City. I had been to The Counter before, but today was special and met a fellow tweeter who was a first timer. The menu is easy to follow and you actually build your own burger, well at least on paper. First you select the protein, then the cheese, other various toppings, a side sauce, and last is the type of bun you want. If you’re having a hard time deciding, don’t worry, they have signature burgers and sandwiches to choose from. Too many choices make me crazy sometimes. I get so confused when I see other restaurants trying to be everything to everyone. The food at these restaurants are usually horrible and thus end up closing. Would you be surprised if the pizza at a seafood restaurant wasn’t good? Doesn’t make sense to me. Attention Restaurant Owners: Pick something and do it really really well. In-n-Out hasn’t added anything to their menu in years and they’re still in business and GROWING! Being i
Read more

Hidden Little Tokyo: Cheap Eats

Image
I usually take the Metro Gold Line to Downtown Los Angeles.  Traffic is usually bad and then I have no idea where to park.  Although some of my friends who know I'm downtown a lot, think I know where all the places to park, this is why I take the Metro.  As I was heading into town on this trip, overheard 2 guys talking about only having $5 and wanting to get something to eat. I know there are places in Little Tokyo where you can get something to eat in the $5 range, here's what I've found: See What Jay Eats... Half California Roll and Half Spicy Tuna Roll (includes miso soup) $3.95 Little Tokyo Sushi This is a grab and go kiosk inside the Little Tokyo Market Place.  They have a variety of sushi combinations ranging in price from a $2.50 hand roll to $12+. Little Tokyo Sushi at the Little Tokyo Market Place (former Mitsuwa Marketplace) 333 S. Alameda St #100 Los Angeles, CA 90012 (213) 617-0343 Niku (Beef) Udon  $5.00
Read more

Recipe: Ahi Masago Poke - May 2012

Image
Where do you get good poke in Southern California? If there is a place, I haven't found it yet. I'm really picky when it comes to poke, so I make my own. Having competed in the Sam Choy Poke Festival on the Big Island in 2003, I got to try all kinds and some with imitation crab and tofu. But, I prefer the simple kine, like in my Ahi Poke recipe. Ahi Masago Poke This is my version of Alicia's Market "Wasabi Ahi Masago Poke" Alicia's Market is my first stop in Honolulu after I leave the airport. First Stop Honolulu: Alicia's Market Yellowfin Tuna I start with 1.5 lbs of chopped sashimi grade tuna My Ingredients Low Salt Soy Sauce White Sesame Oil I start with 4 TBS of soy sauce and 2 TBS of white sesame oil. As you mix in, the tuna will absorb the liquid, you can add more in later. Add in a sweet white onion and green onions The secret is washing the onions with water a
Read more