How did siracha become the "hot" hot sauce? WSJ #PROpportunity
Media Outlet: The Wall Street Journal's Speakeasy blog Deadline: 9:00 PM EST - 7 November
Query: In light of all the discussion and interest these days in siracha, reporter is looking to hear from culinary pros and hot-sauce aficionados about how and why siracha became the "it" sauce. What is that makes it so popular? (And just as important: How did it spread in popularity?) How many different ways can it be used? How does it compare to other hot sauces? Reporter welcomes thoughts on all of the above, plus any other musings about siracha. I'd also be interested in hearing from chefs, professional or amateur, about interesting ways they've used siracha.















