As a Korean-American foodie who resides in West Oakland, I’m lucky that there’s a slew of fine eateries not too far from our home all along Telegraph Avenue in Temescal.
After months of tussling with the city council over the smells emitted by his factory, Sriracha maker David Tran says he might expand his business, but the main operation will not relocate.
The L.A. suburb of Irwindale has had to balance its need for business success against complaints from residents about the plant’s fumes. Huy Fong Foods makes the hot sauce in the rooster bottle.
Sriracha and other spicy condiments make us feel so good, even when they burn so bad. So what’s going on in our tongues? A video breaks down the beloved hot sauce into its molecular components.
The Sriracha shortage may be over, but there’s no reason to rely on the factory-made sauce when it can be fermented and bottled at home. Even better—DIY Sriracha is easily adaptable to suit varied tastes in heat, sweetness, and potency. Kate Williams runs through the steps.
Here are some of the Bay Area’s tastiest and trendiest foods and drinks of 2013.