My cookbook is out today! If you got a copy, let me know what your favorite recipe is…and thank you :) If you need a copy: www.amzn.to/10hSLzP
Kit’s out of town on location but Sunday is pizza night at Working Class Foodies headquarters, dammit.
(Click the pictures for the captions, and for more like this, follow me on instagram @artfuse)
The Working Class Foodies Cookbook Trailer!
featuring FreddieW and DailyGrace, who are the bestest.
Bet you can’t guess which cookbook these photos are from…
Hint: IT’S MINE IT’S MINE OMG IT’S REAL and yes you can pre-order it if you feel so inclined.
The story behind Sriracha
With a distinctive bottle taste, Sriracha has gone from an unpronounceable challenge to a staple sauce for many Americans. In the U.S. alone, $60 million worth of the sauce was sold last year alone.
But it wasn’t always such a prevalent item on store shelves. David Tran, the man responsible for popularizing the hot sauce, had a long journey beforehand:
When North Vietnam’s communists took power in South Vietnam, Tran, a major in the South Vietnamese army, fled with his family to the U.S. After settling in Los Angeles, Tran couldn’t find a job — or a hot sauce to his liking.
So he made his own by hand in a bucket, bottled it and drove it to customers in a van. He named his company Huy Fong Foods after the Taiwanese freighter that carried him out of Vietnam.
Read more via our profile of Tran, and his beloved hot sauce.
Photos: Gina Ferazzi, Kirk McKoy / Los Angeles Times
Doin’ it right: Huy Fong Foods.