My fried rice post was so brief that I neglected to elaborate on two ingredients about which I am very excited.
Sriracha is a Thai hot sauce with chili and garlic. It is also awesome and should be eaten on just about everything. You will immediately recognize it from every cheap Asian restaurant of any persuasion that you have ever been to. Go pick some up at your nearest asian market and use it on fried rice, in eggs, with takeout, in soup, on dumplings, in sauces, on tofu, and in your annoying roommate’s contact lens case.
From reading the wikipedia article about sriracha, I learned some exciting new facts.
1. The “rooster sauce” brand you see everywhere is made by the American Huy Fong food company which has copyrighted the name “sriracha,” which in Thailand is just a generic name for this type of sauce.
2. The American version contains some nasty-sounding preservatives (which is why it doesn’t need to be refrigerated) while the Thai version does not. The Thai version is available in America, and I think I’ll be buying some tomorrow.
3. It’s meant to be good on popcorn with paremsan cheese. I’ll be trying this soon and letting you know the results.
Peas! Peas are one of the few vegetables that freeze perfectly without really losing any flavor or texture. Ok, arguably they don’t have any texture to begin with, but still. Peas are also a great way to sneak some nutrition into otherwise pretty empty dishes. Pasta with marinara is filling and not too bad for you, but whole wheat pasta with marinara and peas has a lot more to offer. More on whole wheat pasta soon. In the meantime, start asking yourself, “Would this be better with peas?”
Be forewarned: Some people HATE peas, so you just may want to check with your guests before throwing any pea-themed dinner parties. You may also want to check with your mental health professional.