If you lack for foodie friends, you might not have heard all about sriracha, a pan-Asian chili sauce that's potent but not too spicy. One blogger suggests a quick tweak that makes it more mellow and perfect for meat flavoring.
Ed Schneider writes in at Mark Bittman's New York Times blog with this finding:
... If you add some Worcestershire sauce you get the world's best condiment for breaded pork cutlets or other crisp, rich, greasy things. It's kind of like tonkatsu sauce, but spicy and not as sweet.
I picked up a bottle today. Will have to experiment, but it sure tastes pretty spicy.
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