“Teaching Americans to stop being pansies about spicy food since 1980”
~Huy Fong Foods Slogan
Sriracha hot sauce is basically an elixir. It tastes good on just about anything, and the American culinary experience has improved vastly now that a bunch of restaurants have realized that it’s better to have a bottle of the stuff on their table than boring old ketchup. Now, sriracha is considered a generic term, but let’s be honest, it’s the chili sauce that you get from Huy Fong Foods, which was founded in 1980 in America by David Tran, a Vietnamese-American immigrant who mastered his chili sauce recipe while living in Vietnam. When the Vietnamese government began cracking down on ethnic Chinese living in south Vietnam (rude), he hopped on a freighter with three thousand refugees to make his way to America. That freighter, Huey Fong, would end up inspiring the name of his ship when, two year, he began his hot sauce company.
The sauce was first only available at Asian restaurants in Chinatown, Los Angeles, but sales grew due to word of mouth, since it’s basically crack in a bottle. By 2009, it had gone mainstream, and by 2012 they were selling over 20 million bottles a year. In that time, it has come and gone as a food fad, but in its remains are the fact that, now, you can get almost anything in a Sriracha flavor. And a lot of those things are good. We’re going to tell you about some good things now.
Best Sriracha-Flavored Products
“A sumally what? Oh you mean a wine guy?”
~American Fine Restaurant Diners
French people are only good at two things—being snobby, and making wine. They’re also good at being made fun of by Americans, but that’s really us being good at something than anything else. Sure, the French didn’t invent wine, but you can argue they invented fine wine, which is why even the staunchest of Americans allow themselves to order wine by using French terms such as “Pinot Noir” and “Cabernet Sauvignon” and “Franzia with some ice cubes, please.” They even created a profession that consists of knowing every kind of wine and telling people what kind of food goes well with what kind of wine. You might call such a person “a wine guy” or “look at this smug Frenchie fuck” but they are actually called sommeliers, and the process of becoming one is surprisingly exhaustive and difficult as far as “jobs about booze” go.
Sommeliers are experts in all things about wine, including food pairings, service, and descriptions. A sommelier might find themselves in charge of developing wine lists, training staff, and pretty much anything that a restaurant might need done to or with their wine, and becoming one takes months of training and thousands of dollars spent on mandatory classes and tests. It is only for the most dedicated wine aficionados.
Or at least it was. Because apparently, people have gone ahead and become sommeliers for…well, some pretty stupid shit. Here are some sommeliers who are absolutely ridicuolous.
The Dumbest Types of Sommeliers That Actually Exist
Posted in Alcohol, Giver of Life, America Fun Fact of the Day, Strange Foods
Tagged America, Coffee, Heatonist, Hot Sauce, Martin Riese, olive oil, Pop, Soda, soft drinks, Sommelier, vodka, Water, Water Sommelier, Wine
“This is madness. Delicious, bourbon-y madness.”
When an American distillery makes a bourbon, they’re left with two things—many bottles of delicious drunk juice, and a barrel that set them back $120 that can’t be reused but is still saturated with delicious bourbon flavor. As in, legally, you cannot reuse a bourbon barrel to make another bourbon. It’s a one-and-done proposition. So, for decades, bourbon barrels were either discarded or sold to college students,
Then, in 1992, an at-the-time-relatively-unknown Chicago brewery called Goose Island released a beer called the Bourbon County Stout, and this happened. Before eventually being bought out by Budweiser in an acquisition that was lamented on this very page, the concept of re-using bourbon barrels on products besides other whiskeys began to grow with Bourbon County Stout’s increasing popularity, and in the past several years we’ve not only seen dozens of beers that spend time aging in used bourbon barrels appear on the market, we’ve seen dozens of completely non-beer-related products that spend time in bourbon barrels got up for sale. Literally dozens.
The wisest and most magnanimous among us know that adding bourbon to anything makes it delicious and American, and we can literally think of nothing that isn’t improved by the introduction of bourbon. Have an empty glass and the distinct feeling you’ve wasted the last 15 years of your life? Boom, put some bourbon in there and watch your worries melt away. It’s 3AM and the last woman left at the bar looks like a goblin who manages a Wal-Mart? Bam, bourbon yourself up, next thing you know you’ll swear you’re taking home 1998-era Cindy Crawford. Your new baby from the aforementioned ill-advised union won’t shut up and you’ve got a hangover? Boo-ya, drunk babies don’t cry, that’s fucking science. So with that in mind, we’re going to list of fifteen products that, on their own are good, but when aged in bourbon, are incredible. (Except for a few gross ones).
Fifteen Bourbon Barrel-Aged Products of America
Posted in Alcohol, Giver of Life, Whiskey and Bourbon
Tagged angel's share, barrel-aged, barrel-aged beer, BLiS, Bloody Mary, Bloody Marys, Bourbon, bourbon barrel, bourbon barrel-aged cocktails, bourbon barrels, Bourbon County Stout, bourbon hot sauce, cigar, Cigars, cocktails, Corazon, fish sauce, Gin, goose the market, Hot Sauce, hot toddy, irish coffee, kikkoman, maple syrup, Meat, Perdomo, smoking goose, Sosu, soy sauce, Sriracha, Tea, tequila, the angel's share, vanilla extract, Whiskey, Worcestershire sauce
“This is the tale of Captain Jack Sparrow.”
Ever since first reading Treasure Island as a child or, more likely, seeing Hook, Americans spend their childhood surrounded by pirates. While today piracy seems like an ignoble, cowardly profession, we still are drawn to the classic pirates of yore; the Blackbeards and Black Barts we heard wildly exaggerated stories about. Hand-in-hand with this romanticized image of people who actually were often very brutal murderers is the Jolly Roger, or the skull-and-crossbones flag that they would fly to identify themselves as pirates.
Since that point, the skull-and-crossbones have become an iconic part of our history, and putting a skull on a product has become a widespread way to tell Americans that something is either badass, poisoned, or was purchased at a Hot Topic.
Today, we’re going to go into the products that Americans consume that have incorporated the skull into their packaging. Because nothing tells you to put something inside your body better than a bleached human skull and the words “DEATH,” right?
This Isn’t Poison: Food and Drinks With Skull Designs
Posted in Strange America
Tagged America, Black Death Vodka, Candy, cigarettes, Coffee, crystal Head Vodka, Death Cigarettes, Death Wish Coffee, Disney, Hot Sauce, Pirates, Skull, Skull and Crossbones, vodka