![\"Sriracha](\"http:\/\/dsweb.jessicaotoole.com\/wordpress\/wp-content\/uploads\/2011\/10\/Banner-Sriracha1.jpg\" "\\"Sriracha")
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This week at la domestique is devoted to sriracha, the spicy Asian condiment that’s good on just about everything. Sriracha is a chile sauce that most of us know as “rooster sauce”, the ubiquitous red bottle with an electric green top found in diners, Asian restaurants, and trendy upscale joints across the U.S. It’s every man’s condiment. At $3 a bottle, sriracha sauce is affordable. Gourmands love this fiery chile sauce for its complex and balanced flavor. To call sriracha a hot sauce would be an understatement. It’s sweet, hot, pungent, and bright. Don’t be intimidated by the heat. Sriracha is addictive because the heat is intense without overwhelming the palate. In The New York Times<\/a>, Chef Bryan Caswell from Reef Restaurant in Houston is quoted saying, \u201cIt burns your body, not your tongue.\u201d<\/p>\n Fall is a fitting time to enjoy warming sriracha in soups and noodle dishes. I’m excited to cook in the moment with you,\u00a0 exploring the many uses for chile sauce from savory to sweet. We’ll also learn about Asian cuisine and the origins of sriracha, named for a town in Thailand. This week will change the way you see condiments. It will change the way you cook. Get ready to stimulate your senses.<\/p>\n Enjoy this illustration on sriracha from The Oatmeal<\/a><\/p>\n <\/p>\n","protected":false},"excerpt":{"rendered":" This week at la domestique is devoted to sriracha, the spicy Asian condiment that’s good on just about everything. Sriracha is a chile sauce that most of us know as “rooster sauce”, the ubiquitous red bottle with an electric green top found in diners, Asian restaurants, and trendy upscale joints across the U.S. It’s every […]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","spay_email":""},"categories":[210,7,188],"tags":[],"jetpack_featured_media_url":"","_links":{"self":[{"href":"http:\/\/dsweb.jessicaotoole.com\/wordpress\/wp-json\/wp\/v2\/posts\/8379"}],"collection":[{"href":"http:\/\/dsweb.jessicaotoole.com\/wordpress\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/dsweb.jessicaotoole.com\/wordpress\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/dsweb.jessicaotoole.com\/wordpress\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"http:\/\/dsweb.jessicaotoole.com\/wordpress\/wp-json\/wp\/v2\/comments?post=8379"}],"version-history":[{"count":2,"href":"http:\/\/dsweb.jessicaotoole.com\/wordpress\/wp-json\/wp\/v2\/posts\/8379\/revisions"}],"predecessor-version":[{"id":19366,"href":"http:\/\/dsweb.jessicaotoole.com\/wordpress\/wp-json\/wp\/v2\/posts\/8379\/revisions\/19366"}],"wp:attachment":[{"href":"http:\/\/dsweb.jessicaotoole.com\/wordpress\/wp-json\/wp\/v2\/media?parent=8379"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/dsweb.jessicaotoole.com\/wordpress\/wp-json\/wp\/v2\/categories?post=8379"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/dsweb.jessicaotoole.com\/wordpress\/wp-json\/wp\/v2\/tags?post=8379"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}Have you tried sriracha? Tell me about the first time you ate sriracha in the comments section. Click here<\/span><\/a>.<\/h4>\n