The Oatmeal Loves Sriracha

Published on Friday, March 11, 2011, by James Norton / Edit Post

The Oatmeal—probably the Web's most reliable home of to-the-point single-serving illustrated comedy essays—has tackled Sriracha "Rooster Sauce," the omnipresent and almost totally beloved Asian hot sauce.

Dipping into everything from the sauce's versatility to its usefulness in warding off food poachers to the hallucinogenic state of grace that can be obtained through an overdose, this succinct series of narration and comics is as a good a summary of a major condiment as has ever been assembled.

(And if you haven't been following The Oatmeal's take on food, see also the sometimes NSFW language-wise What I Want from a Restaurant Website, Dear Juicy Fruit, and especially Why I Don't Cook at Home.)

Image source: theoatmeal.com

ALLFood Media
POST A COMMENT |3 Comments

COMMENT

  • Don't like the "Why I hate to cook" comic but I love the rest of his work.

  • hallucinogens?? did Ken Keasey know about this?

  • "Sriracha" isn't a brand name; Huy Fong happens to make the most widely known sriracha, probably because of the easily-recognized rooster label. (The name has nothing to do with roosters and comes from Sriracha District in Thailand's Chonburi Province.) Lee Kum Kee, for example, makes a sriracha.

    If you like Huy Fong's sriracha, I'd recommend their chili garlic sauce, which makes a great fiery...+READ

    "Sriracha" isn't a brand name; Huy Fong happens to make the most widely known sriracha, probably because of the easily-recognized rooster label. (The name has nothing to do with roosters and comes from Sriracha District in Thailand's Chonburi Province.) Lee Kum Kee, for example, makes a sriracha.

    If you like Huy Fong's sriracha, I'd recommend their chili garlic sauce, which makes a great fiery base for stir-fries, etc.-COLLAPSE