Friday, May 1, 2009

Love for Cincinnati Chili

In 1922 Macedonian immigrant Tom Kiradjieff created Cincinnati chili from a modified Mediterranean stew recipe. The first chili stand was outside of an old theatre, the Empress. Then came skyline and the great chili parlor wars of the 1900's. Camp Washington.. GoldStar.. Skyline.. and Empress. The survivors. 

I was raised in a town that for a long time, only had an Empress Chili stand in the ice cream parlor. GoldStar came eventually and I became a GoldStar kid. And then once upon a rainy day coming home from the doctor mom took me to a skyline. Oh.. my dear loves. How do I choose between you. This time in my life spurred my deep rooted commitment issues.

And now, even though sometimes I feel like I'm in a turf war between the Greasers and the Socs. I choose to believe that these archaic recipes are stepping stones towards a more delicious future. Full of infinite possibilities. Possibilities that come around when we stop thinking about who's recipe is better.

It's not sauce.
It's what you do with it.

Coming soon in the future. Inspired, Original Cincinnati Chili Recipes that break the bounds of what you think you fucking know about Cincinnati Chili.


Thursday, April 30, 2009

Sauce Profile: Sriracha

Huy Fong Sriracha Garlic Hot Sauce

Excuse me for a minute while I have a Mouthgasm.

I'm gonna go out on a very frail limb and say that this is my all time favorite hot sauce. Comparable to heroin for my taste buds. I will eat this on anything. It's no one trick pony hot sauce (I'm looking at you Franks Red Hot - whore.)

Lets get to the details kids.
Sriracha isn't the name of the sauce, it's the style. It originates from the coastal village of Si-Racha, Thailand. Created by the locals from regional sun-ripened chili's, vinegar, garlic, sugar and salt. Traditional Sriracha is tangier and contains more heat and vinegar than American produced Sriracha. But because of the American Palate being used to High Fructose infused condiments like Heinz-Ketchup - a sweeter, more balanced version was created.

Let's not discredit the HOY FONG COMPANY.
They are doing great things with a great product.
The only artificial ingredients in this sauce are the preservatives added for shelf-life.

Otherwise - No Artificial Sweeteners, Colors or Posion.

I'm voting 5 stars. And a Naturally Fucking Tasty award.



Today marks the beginning of my attempt at a blog.

As a professor told me in college.
"No One Cares What You Have To Say."
Let that be my blog Credo, lest someone thinks I'm slipping into vanity.

As soon as I find out how this whole device functions I will write something with substance.