I took a walk over to Chelsea Market today for a look around. The official Chelsea Market website describes the space as “a one-stop, NYC culinary food shop, a gourmet lover’s wholesale-retail wonder world, and an energetic, industrial-chic hotspot, all meshed into an entire city block of space in the heart of West Chelsea.” In other words, it’s a wet dream for a foodie like me.
At the Thai restaurant-cum-import food market inside Chelsea market, I picked up a bottle of my favorite hot sauce, Huy Fong’s Sriracha HOT Chili Sauce, an all-natural, hot chili and garlic sauce with a Thai name, made by a Vietnamese/Chinese immigrant-owned company in California, and a holder of cult status in my culinary canon since the late 90’s (my late teens). Me and my friends in Arizona have given this sauce the nickname, “cock sauce,” because of the rooster on the label. Huy Fong’s cock sauce has many imitators, but none replace the original’s all-natural, pure ingredients and versatility. Cock sauce has the perfect amount of heat and spice from ripe, red jalapeño peppers and garlic balanced with a bit of sour and sweet notes. Put some cock sauce on your hotdogs, hamburgers, Chinese, Italian, Thai, Mexican, etc.. Cock sauce to go with any ethnicity of cuisine. Cock sauces for the masses! Cock sauce for all. Long live cock sauce! Vive la “cock sauce”!
9 responses
Jim Morpion // Aug 27, 2006 at 4:25 pm
You said “cum!”
But seriously, Sriracha is is th’ lifeblood of modern cuisine. Look at that all-natural color! It’s like Don Rickles’ face in a squeeze bottle.
Banh Mi at Sau Voi | 立翔 LEESEAN.NET // Feb 3, 2007 at 3:07 pm
[...] The banh mi come with hot sauce already, but I like mine covered with extra cock sauce for that extra [...]
Bouley Bakery Market - The Best Croissants in New York | 立翔 LEESEAN.NET // Feb 7, 2007 at 7:44 pm
[...] Above: Egg and Cheese Croissant Sandwich with Sriracha Cock Sauce. [...]
Golden Krust Vegetarian Combo | 立翔 LEESEAN.NET // Feb 10, 2007 at 3:46 pm
[...] and fried plantains. It doesn't photograph well, but it's great (especially with some Cock Sauce). More than enough food for an entire day for 9 [...]
Hong Kong Station 香港站 | 立翔 LEESEAN.NET // Feb 11, 2007 at 5:23 pm
[...] shiitake, and Chinese greens. Topped with some chopped scallions and cilantro and a dollop of Sriracha Cock Sauce – unbeatable value at a total of 4 [...]
Macro/Vegan Thai Dumplings | LEESEAN.NET // Oct 4, 2007 at 11:47 am
[...] and vegan make them healthy, but I’m not all too concerned. With a healthy dose of my favorite hot sauce, they taste [...]
laurie // Jun 9, 2008 at 7:30 am
Really! We call it ‘cock sauce’ here in MA. It’s perfect on eggs!
Late Night Coconut Anchovy Fried Rice | LEESEAN.NET // Dec 6, 2008 at 3:11 am
[...] room temperature or cold cooked brown rice 1 free-range organic chicken egg, beaten Salt, pepper, Sriracha sauce and/or shichimi togarashi to [...]
leesean // May 21, 2009 at 3:27 pm
Cock Sauce in the NY Times! http://www.nytimes.com/2009/05/20/dining/20united.html
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