sriracha

• “Once you have a good amount of diced tuna (how much depends on how many rolls you want to make), throw it in a bowl with some mayonnaise and sriracha -- note that the mayo is just a binder, so you don't need a ton of it and the sriracha is the "spicy" in spicy tuna, so the more you use, the spicier it gets.”

  Strategize

• “looks like an awesome dip, kat! i've certainly never had sunchokes in that form, and the sriracha is a great addition!”

  Spicy Sunchoke Dip

• “I've seen him do some pretty avant-garde things with sriracha and bologna.”

  The Huffington Post: Jill Donenfeld: Zola Jesus Rocks to Chocolate

• “To keep the faces of the mourners from troubling me in my sleep, I lose myself in the feel of sriracha, trying to remember every last note, to wipe everything else away.”

  Simon & Schuster: The Kitchen Daughter

• “I set a squeeze bottle of sriracha at the center of the table.”

  Simon & Schuster: The Kitchen Daughter

• “I squeeze sriracha into my bowlful until the top of the soup is more red than orange.”

  Simon & Schuster: The Kitchen Daughter

• “They could use some sriracha and soy-ginger sauce to dip.”

  Jury Duty Lunch: $5 Gets You Plenty at Fried Dumpling | Midtown Lunch: Downtown NYC

• “I tried this out recently, adding a teaspoon or two to about an eighth of a cup of sriracha, and the results made for a seriously flavorful topping for a quick dinner of pork chops yanked from the freezer.”

  Make A Quick, Spicy Sauce For Last-Minute Dinners | Lifehacker Australia

• “Would you know of a simple way to copy from word/outlook in plain text? kubus sriracha”

  Create A Hotkey To Paste Plain Text In Microsoft Word | Lifehacker Australia

• “After a couple of meals of leftover leg, a roast pork ragu with penne rigate and several sandwiches of garlicky pork, sriracha, sliced tomatoes, arugula & pickled red onions, we just tonight saw the last of it -- except for stock made from the bones, which reside in our freezer waiting for a day in some uncertain future when our appetite is at last restored.”

  The Huffington Post: Rozanne Gold: Tastes of the Week

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