Cafe Society

Reader: Want heartburn? Add Sriracha to red wine

Sriracha sauce is hot, hot, hot these days -- it's in a salad dressing at Mad Greens, on tables at restaurants across the city...and in most home kitchens. Still, there are certain dishes that are not improved by Sriracha, as Jenn Wohletz revealed yesterday. And readers had more items to add to the forbidden list: French toast, for example, should never be topped with Sriracha. See also: - Five foods and drinks that should never have Sriracha added to them. - The new Genghis Khan salad with Sriracha dressing at Mad Greens is killer - Photos: Row 14 chef Jensen Cummings demonstrates how to make sriracha

But adventurous eaters keep trying. Says damian:

While drinking a bottle of wine, I got the urge to add Sriracha to a glass. Needless to say, it was unnecessary, but fun experiment. It tasted like Sriracha wine, and only added to the heartburn I get from the delicious, delicious red wine i love so much. So yeah, I'm glad I did it, but never again.
What should Sriracha be used for? What's your favorite Sriracha dish in town?

KEEP WESTWORD FREE... Since we started Westword, it has been defined as the free, independent voice of Denver, and we'd like to keep it that way. With local media under siege, it's more important than ever for us to rally support behind funding our local journalism. You can help by participating in our "I Support" program, allowing us to keep offering readers access to our incisive coverage of local news, food and culture with no paywalls.
Patricia Calhoun co-founded Westword in 1977; she’s been the editor ever since. She’s a regular on the weekly CPT12 roundtable Colorado Inside Out, played a real journalist in John Sayles’s Silver City, once interviewed President Bill Clinton while wearing flip-flops, and has been honored with numerous national awards for her columns and feature-writing.
Contact: Patricia Calhoun