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	<title>Bag of Beans &#187; hot sauce</title>
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		<title>A Chili Sauce to Crow About &#8211; The Origins of Sriracha Sauce</title>
		<link>http://bagofbeans.tsangal.org/archives/547</link>
		<comments>http://bagofbeans.tsangal.org/archives/547#comments</comments>
		<pubDate>Wed, 17 Jun 2009 19:53:48 +0000</pubDate>
		<dc:creator>Beanbag</dc:creator>
				<category><![CDATA[food/cooking]]></category>
		<category><![CDATA[food]]></category>
		<category><![CDATA[hot sauce]]></category>

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		<description><![CDATA[Good article in the New York Times on where Sriracha sauce comes from. The lure of Asian authenticity is part of the appeal. Some American consumers believe sriracha (properly pronounced SIR-rotch-ah) to be a Thai sauce. Others think it is &#8230; <a href="http://bagofbeans.tsangal.org/archives/547">Continue reading <span class="meta-nav">&#8594;</span></a>]]></description>
			<content:encoded><![CDATA[<p>Good article in the New York Times on where Sriracha sauce comes from.</p>
<blockquote><p>
The lure of Asian authenticity is part of the appeal. Some American consumers believe sriracha (properly pronounced SIR-rotch-ah) to be a Thai sauce. Others think it is Vietnamese. The truth is that sriracha, as manufactured by Huy Fong Foods, may be best understood as an American sauce, a polyglot purée with roots in different places and peoples.
</p></blockquote>
<ul>
<li><a href="http://www.nytimes.com/2009/05/20/dining/20united.html">Link</a> (via <a href="http://lifehacker.com/5293800/make-a-quick-spicy-sauce-for-last+minute-dinners">Lifehacker</a>)</li>
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