The days of Sriracha may be numbered. Just think, if Sriracha were no longer in existence, how many people would that affect? How many crappy food meals would be in danger of never being prepared and consumed? What will the world come to if Sriracha isn’t the wonderful spicy vehicle for digesting greasy overcooked noodles or bland rice dishes?
The people of Irwindale are taking action with blind anger. No really, the Huy Fong Foods factory fumes are probably making Irwindale citizens all choked up. Now, “Irwindale is asking a judge to stop production of the hot sauce, saying it’s making residents’ eyes water and throats burn.” Really? Come on now. I’m from a little town in Kansas and grew up smelling fumes that were outright revolting, but somehow it brought us closer together! I swear! The smell depended on the time of day, but it would be a mixture of pungent burning flesh and bone from IBP (Iowa Beef Processors) and a sugary sweet aroma from Dolly Madison (see Peak Hostess Twinkies). Some days you’d be reminded of the delicious baked goods wafting into your nose and then smacked in the face with blood curdling burned cow. It was my town, and we survived it. Okay, so the burned cow bones and Twinkie bliss didn’t make me cry or have a sore throat. Irwindale may have a point there. But can’t we win them over with a lifetime supply of milk or ranch dressing to ease their scorched souls?
And what about us? What about the adoring fans of Sriracha who use this glorified food on a daily basis? What will we do if we run out of this chili pepper dream topping? Oh wait, meet Sriracha’s friends: Tapatio, Cholula and Tabasco. For the Sriracha purists out there, I apologize, I understand that no one will win your heart over quite like Sriracha. However, if we keep choosing one thing to make our bad food delicious, there’s going to be trouble. More trouble than peak Sriracha. There’s a lot more peaks out there.