Timothy McGrathNovember 1, 2013 11:13
If you haven't heard by now, a judge denied a motion to shut down the production of everyone's favorite hot sauce.
Sriracha, made by Huy Fong Foods in Los Angeles, was on the ropes after the factory's neighbors filed a lawsuit, complaining the factory creates fumes that burn eyes and throats, and cause headaches.
Worry of a Sriracha shortage had ensued: eggs, pizzas and noodles would no longer be doused; they would be dabbed. It would no longer be worth wasting a tablespoon on an experimental martini. Our Sriracha cookbooks would be useless.
Now that the crisis is avoided, let's celebrate the things we can do with Sriracha.