I find this so extremely amusing.
Hot sauce must be hot. If you don’t like it hot, use less. We don’t make mayonnaise here.
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Huy Fong Foods founder David Tran talking about his hit product, Sriracha, with the LA TImes. Amazingly:
[via @msquinn] (via parislemon) |
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Absolutely fascinating.
I’ve often thought that a lot of what makes crazy restaurant food taste crazy is the solemn appreciation you lend to it. If you put a Cheeto on a big white plate in a formal restaurant and serve it with chopsticks and say something like “It is a cornmeal quenelle, extruded at a high speed, and so the extrusion heats the cornmeal ‘polenta’ and flash-cooks it, trapping air and giving it a crispy texture with a striking lightness. It is then dusted with an ‘umami powder’ glutamate and evaporated-dairy-solids blend.” People would go just nuts for that. I mean even a Coca-Cola is a pretty crazy taste.
