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Bon Appetite says Sirarcha's "Totally Over." Agree?

To me, the issue is clearly the trend and not the sauce - which is great and irreplaceable. Sriracha's just been overplayed. Like bacon.


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  1. The trend, sure, cause isn't that the nature of trends? That they're short-lived. I was using it for years and years before it suddenly became the 'hot' (haha) thing to use.

    1. I think this says less about Sriracha than it says about Bon Appetit --and says a lot about why I have desperately tried to end my subscription (until my mom "gifted" me a renewal --argh!). The magazine has become all about flashiness and reporting on food trends. I'm "totally over" it. What does "totally over" mean, anyway? I still have Sriracha in my fridge and I'll still use it. But I never used it on or for everything, nor do I think it should be. Like bacon.

        1. re: mwhitmore


          Isn't Bon Appetit totally over?



          I just LMAO.

          Yep for BA-years ago.

          Sirarcha is now refered to in my world of friends and acquantiences as "hipster ketchup."

          Maybe it can go back to finding it's true calling rather than being forced and foisted onto dishes and into cuisines that are, well....forced.

          I will always keep a bottle in the fridge.

          Still relevant, but certainly trendiness got it overplayed in my food realm of dining out.
          Dining at home-no problem with it.
          So sad.


        2. I actually find trends really interesting from a psychological perspective - why do certain names rise and fall in popularity, for instance? When I was pregnant with my daughter 11 years ago, I tried to think of a name that would be unique, without being obnoxiously or pretentiously so, and had she been a boy, she would have been Aiden. At the time I knew not a single Aiden, now it's like every boy in IVY's class is either an Aiden or has a name the rhythms with it! How does that happen??

          I don't consciously try and follow or not follow a trend - I eat and wear and name how I like - but I'm still intrigued by them. That said though, I am as prone to overexposure annoyance as much as anyone else. I don't like when people flash a thing around trying to pull a little of that thing's popularity for themselves. Don't like to be predictable or manipulated, you know? I think that's the core of issue.

          We like sriracha, but take a risk and show us something we don't know about!

          8 Replies
          1. re: gastronomics

            Reminds me of a teacher taking roll-call back in the eighties: "Jennifer? Jennifer? Jason? Jennifer? Jason? Jason?..."

            1. re: gastronomics

              Of course trends do not exist in a vacuum. One might ask, do publications like Bon Appetit create the very trends they report on?

              Also, the Sriracha trend (for example) I would argue is just a by-product of broader changes ("trends"?) Greater cultural/demographic diversity brings greater culinary diversity, and a desire to experiment with new things. Thai, good Mexican, good Szechuan have broadened the appeal for spicy food. Sriracha is a beneficiary of that --and has done a good job as a business getting it's bottles put on Thai restaurant tables all over the country. I do not think the "trend" for spicy food and spicy condiments is going away because I think it runs much deeper. However, perhaps the Sriracha kick will die out when people realize it really does not belong in everything, such as a vodka flavoring.

              A bigger mystery to me are the bacon and kale trends. Why is bacon now used in everything (yes, even vodka). And what about Kale? Though I have yet to see kale vodka :-)

              1. re: MagicMarkR

                Well I think bacon was part of larger trends away from low-fat & exotic and towards rich, "all-American" comfort and local foods. Also smoked foods and preserved meats in general, and the idea of sweet and salty desserts. Then it gained momentum and just became a thing. To add bacon, to everything.
                At the same time, pork is becoming less of a standard food at least here in Toronto, due to a newer muslim influence as well as existing Jewish population... so no pork is served in daycares, I would never bring pork to an office potluck, etc. So I always kind of wondered if bacon love was a backlash reaction to that, and to vegetarianism, and "healthy" eating along the lines of boneless skinless chicken breasts.... bacon is the antithesis of many things.

                1. re: julesrules

                  Right. Bacon is funny --the one food "foodie" types and health-conscious eaters hang on to as that one connection to comfort. Even many vegetarians allow themselves bacon. Couldn't help but laugh at this piece from The Onion.


                  1. re: julesrules

                    Actually I'd even argue that sriracha was part of the salty/sweet thing too, vs previous standard hot sauce tobasco which is vinegary.

                  2. re: gastronomics

                    Yeah, my daughter would have been Adam, just before that name got hot 20 years ago; my son is Owen, at 17, (a family name mind you) a name we thought was wildly uncommon. Ha. There does seem to be "something in the air" with so many trends, whether it is fashion or food or where to go on vacation... On "Beat Bobby" Bobby Flay razzed a chef for intending to put brussel sprouts on her dish (brussel sprouts are also the new bacon according to him)

                  3. Bon Appetit died when Adam Rapoport became Editor in Chief. The magazine used to be a legitimate food magazine. Now it is a magazine that reports on the food scene and trends.

                    Why anybody thought making a GQ fashion editor the editor in chief of BA was a good idea is beyond me.

                    3 Replies
                    1. re: jpc8015

                      Yup. That corresponds exactly to when I started wishing my subscription would expire.

                        1. re: jpc8015

                          I got a great deal, thank to a CH, on Saveur. I liked the first issue or two but now not so much. It seems to specialize too much each month and I don't like the way the recipes are organized I won't be renewing.

                    2. Oh no! Now that Siriacha is 'Totally Over" what am I going to put on my Brussel Sprouts?

                      The overexposure thing is crazy - baby names are the worst but it happens with food too somehow these things just permeate your thinking when you are not even conscious of it

                      Siriacha is funny though - I remember in the way back machine in college when I was introduced to the stuff - like it was a secret - by an Asian friend from the west coast. This was almost 20 years ago now, it has been in my pantry ever since - it's just good stuff trendy or not.

                      3 Replies
                      1. re: JTPhilly

                        it will always have a safe home here. I just won't talk about it.

                        1. re: JTPhilly

                          Same here. It is being consumed at essentially the same rate at my house going on 25 years.

                        2. Does anyone really pay any attention to pronouncements such as this? Are the publishers that hard up for subject matter? I don't get it at all.

                          1. I wonder if the folks over at BA feel bad for hastening the demise of sriracha?


                            8 Replies
                            1. re: jpc8015

                              nah there's always a new horizon. Filipino banana ketchup is my guess (or has that been done?) ok then 64-hour mole. it's worth it.

                                    1. re: rockycat

                                      it's a bright and shiny future! it can go ANYWHERE!

                                      1. re: rockycat

                                        Dang it, I thought you were talking about gagh.... I was so there. :(

                                        1. re: Kontxesi

                                          Oops, that's what I meant. I don't spell very well in Klingon.

                                          1. re: rockycat

                                            I thought it was spelled that way too, so no worries. The correct spelling came up in my google search. :) (It's a hard language to spell, though, for real.)

                                1. One nice thing about the "trendiness" of Sirarcha is the ease in finding it.

                                  I remember when one had to make a trip to the local Asian market. Now I can just grab a bottle when I pop into Target or Kroger for TP and a gallon of milk.

                                  1 Reply
                                  1. re: pedalfaster

                                    Yes, Huy Fong as done as good a job as Goya at getting its products into "mainstream" grocery stores.

                                  2. It's a BS article.
                                    If you still like something, it's not "totally over" no matter what any food snobbery panel says.

                                    It seems that pronouncements such as the one in the article pop up whenever a formerly obscure or hard to get item becomes too mainstream.

                                    Check out a beer forum sometime. The "craft beer" world is notorious for a similar sort of snobbery when the geekier members start to turn their nose up at a former 'craft' favorite that they feel has lost it's snob appeal. Pretty funny, actually..

                                    1. Oh fear not.

                                      In "flyover states" like Ohio, Sriracha is just trending in casual dining...


                                      So, yep---past it's prime as a trend.
                                      And Mark Twain would agree.


                                      1. I think I'm the only one that doesn't like it. Just doesn't taste good to me. Oh well, that much more for everyone else.

                                        33 Replies
                                        1. re: chileheadmike

                                          I can't imagine a bowl of pho without it.

                                          1. re: c oliver

                                            I like it, but would never eat it in good pho. The only thing I add to pho is lime and thai basil!
                                            I tend to use sriracha on bland things. I also can't see it as some passing "fad". It is a decades old condiment. Some like it, some don't.

                                            1. re: sedimental

                                              Your mileage varies :) I LOVE the kick.

                                              1. re: c oliver

                                                I get it! I find it a bit fascinating, actually, about the taste of "heat".
                                                When I eat sushi (GOOD sushi) I pile on the wasabi. It tastes hot,but a clean burn. I might turn red, but I still taste the other flavors in the sushi. Other folks would think it ruins the fish. Not me.
                                                Sriracha or hot thai or Mexican peppers... No way. They overpower my taste buds. I can't taste the food, only the sauce. I have no idea why that is, but I think it is very individual.

                                                1. re: sedimental

                                                  When I have sushi, I add nothing, assuming the chef has constructed it to be "correct."

                                                    1. re: c oliver

                                                      Not a single restaurant in my town adds any wasabi by the chef. I have seen what is supposed to be done. Too many folks would complain. But again these are the people that find garlic to be spicy. Not that the chefs don't know what they are doing. Some places are quite good.

                                                      1. re: melpy

                                                        A good chef prepares food for his clientele. An arrogant chef prepares food that he thinks his customers "should" enjoy.

                                                        1. re: melpy

                                                          where do you live? your town has several chefs that prepare and serve sushi without wasabi? they have no problem with raw fish, but would balk at a traditional smear of wasabi under the fish atop the rice? Alaska?

                                                          1. re: Bellachefa

                                                            I don't care much for sushi but I think my point is still valid. If a sushi chef notices that the vast majority of his clientele does not care for the wasabi would it be a better decision for him to omit the wasabi moving forward to please his clients or stubbornly insist on including the wasabi because it is correct?

                                                            1. re: jpc8015

                                                              A customer could ask that wasabi not be included in nigiri, no problem. But it is surely traditional.

                                                                1. re: jpc8015

                                                                  I concur. With good communicating, everybody is happy.

                                                                  1. re: Veggo

                                                                    Agree. Good diners ask questions, good restaurants have intelligent answers and can accommodate their guests who have strong preferences. The problem is that a lot of people are too intimidated to ask questions when dining.

                                                                2. re: Veggo

                                                                  I don't know if people know what is traditional here to ask that it not be there. The menu would have to describe it and since it doesn't describe sushi(nigiri) vs sashimi I don't think people would get it.

                                                                  1. re: melpy

                                                                    Perhaps. It would be an early part of the learning curve for those just exploring sushi. I get an occasional random wasabi blast from nigiri and I like it. It's like Tom Hanks' box of chocolates.

                                                                3. re: jpc8015

                                                                  In that case, you don't need a chef but a short order cook.

                                                                4. re: Bellachefa

                                                                  I'm not sure where Melpy lives, but almost none of the cheapish sushi restaurants in Toronto seem to apply wasabi to their nigiri. Any sushi place with any pretension of quality does, but that still leaves lots of totally generic sushi places that don't.

                                                                  1. re: Jacquilynne

                                                                    cheap and sushi doesn't compute for me, but I have had some excellent sushi in Toronto. I can understanding requesting no wasabi, but I do not understand the automatic deletion of it. Lots of westernized maki rolls might not include wasabi, but order maguro and there should be an expected smear of wasabi under the fish unless requested otherwise.

                                                                    1. re: Bellachefa

                                                                      Lets just say for the sake of argument that a restaurant receives complaints from a large portion of their customers about the inclusion of wasabi. Would the restaurant be better off omitting the wasabi in the future or insisting that it be included because it is traditional?

                                                                      1. re: jpc8015

                                                                        it is simply beyond my life experience to witness a community that can support multiple sushi restaurants while demanding the elimination of wasabi. We'd have to be talking about hundreds, if not thousands of patrons to support multiple business, and wanted to eat raw fish, and spoke up so much in the majority that the sushi chef stopped smearing wasabi. What town is this?

                                                                        1. re: Bellachefa

                                                                          It is a hypothetical town. Get past the fact that I used sushi as an example and try to see the forest through the trees.

                                                                          1. re: jpc8015

                                                                            Did melply email you that it was a hypothetical town? or was that deleted, because they were the person that brought the topic of wasabi to the table of discussion.

                                                                            1. re: Bellachefa

                                                                              I just piggybacked on the existing discussion and used the topic at hand as my example.

                                                          2. re: sedimental

                                                            It's certainly an older then decades condiment, by centuries.

                                                              1. re: chowyadoin99


                                                                ketchup was not invented in 1980
                                                                mustard was not invented in 1980
                                                                mayo was not invented in 1980

                                                                1. re: Bellachefa

                                                                  I'm confused. Aren't we talking about Sriracha?

                                                                  1. re: c oliver


                                                                    it is condiment that has been around for centuries
                                                                    perhaps you are thinking of a specific brand

                                                                      1. re: c oliver

                                                                        Yes. I am talking about green topped Rooster sauce in the photo at the top of this thread and the article on trendiness attached. Not the history of chili sauce in Thailand :)

                                                      2. Eh, I just think that if you like it, eat it. I have no intention of abandoning Sriracha because some magazine says to.
                                                        InStyle also says I should wear glittery green eyeliner, but I don't.
                                                        Stay strong, rooster! Your fans will help you weather this storm.

                                                        3 Replies
                                                        1. re: alliegator

                                                          I have never worn eyeliner, mascara or shadow outside of a freakish costume party. this may have to change. green, hmm. bet that will go over well at the feed association while picking up minerals for the cattle.

                                                          why not? InStyle said we should. (sorry allie, I'm just pushing a point)

                                                          1. re: alliegator

                                                            To be fair, they didn't say to stop eating sriracha or that sriracha wasn't good. They were talking about the trend, not the food. There's been this crazy amount of sriracha coverage in the past year - sriracha recipes, sriracha-flavored products, sriracha memes, sriracha merchandise - they know it's a good hot sauce, but it's not the ONLY good hot sauce. I think they're just sort of getting tired of hearing about it. If you want to impress or intrigue us now, sriracha isn't the way to do it.

                                                            1. re: gastronomics

                                                              When sriracha was all the rage, BA was one of the worst offenders. BA is now nothing more than a monthly guide telling hipsters what to eat.

                                                          2. I suspect Bon Appetite's definition of 'over' is 'well, we've written about all the articles we can on this, so here's one last one.'

                                                            1. Of course it would love to say something like that...in the hopes of staving off Chapter 11

                                                              Over-used.always....But a classic.......like Worcestershire, ketchup, catsup, or even mayo

                                                              1. I'll throw out my sriracha with my mom jeans.

                                                                1. Asian sauce are still HOT. The WaPo recently did a taste test on Asian sauces and featured KimKim sauce.


                                                                  I think the next "it" thing should be pickled jalapenos. I'm finding that I'm adding them to anything and everything lately.

                                                                  1 Reply
                                                                  1. re: monavano

                                                                    kimkim sauce -- i'm going to have to find that soon!

                                                                  2. I came to this same conclusion ("it's totally over") regarding cilantro many years ago (actually the first time I ever tasted it). Unfortunately, very few paid attention.

                                                                    5 Replies
                                                                    1. re: grampart

                                                                      Cilantro is a highly controversial ingredient. I happen to love the stuff and think that you can't properly do Mexican food without it.

                                                                      1. re: jpc8015

                                                                        Thank God we have flat-leaf parsley!

                                                                        1. re: grampart

                                                                          I would not want flat leaf parsley anywhere near my tacos. On the other hand, I wouldn't want cilantro anywhere near my meatballs.

                                                                          1. re: jpc8015

                                                                            Easy for you to say. You LIKE cilantro.

                                                                    2. I think of it this way - a thing is no longer trendy when it becomes ubiquitous. Sriracha is everywhere. Like designer jeans, it will outlive the trend to be ever available for all and sundry.

                                                                      2 Replies
                                                                      1. re: MplsM ary

                                                                        only if that particular company fixes its air quality control and gets up and running again.

                                                                        1. re: Bellachefa

                                                                          Maybe that's exactly why BA is saying it's "over"!

                                                                      2. One could wonder how it ever got as far as it did - it is only 'hot' - really minimal 'pepper' taste - now if it was made with Ancho, there might be something to talk about.

                                                                        But overall, trying to make everything where 'hot' is dominant is pretty unimaginative.

                                                                        2 Replies
                                                                          1. re: jounipesonen

                                                                            I can see the day coming when Tuong Ot Sriracha starts branching into other flavor variations and types, like Tabasco did with their green. then it will be over in a way that stops being annoying in its omnipresence.

                                                                            I do get a little ticked at folks who are just discovering it and wield this knowledge with the passion of the converted. yeah where were YOU 30 years ago when you had to hunt it down like a snark in the woods?

                                                                          2. I've been eating the stuff from way back when I only knew it as "Rooster Sauce" and it was served on dumplings at my favorite NYC Chinatown dumpling store. Suddenly it was everywhere, in every dish.

                                                                            I'll be happy when the trend dies down, but I'll continue to enjoy it on my eggs in the morning, in my chili, in my spaghetti sauce, and my home made stir fries.

                                                                            1 Reply
                                                                            1. re: mwk

                                                                              Adds a nice kick to tuna noodle casserole, too!

                                                                            2. When the finalists for the 2013 Lays Do Us A Flavor competition for a new chip was announced and Sriracha was in the top 3, I was heartbroken.

                                                                              1) What! Hot sauce flavor wins?

                                                                              2) WHAT! Sriracha now in the chip dept-- it has definitely Jumped the Shark.

                                                                              1. Try one of the Habanero sauces on the shelf - you'll find all the 'flavor' AND being as hot as you could ever want.

                                                                                1. Based on my observation of how many people use the bottles in the company cafeteria at my large, multi-culteral office, I'd say Bon Appetite got it wrong,

                                                                                  1. The world's thirst for hot sauce seems unquenchable. Tabasco has been made for 140+ years, and grown amid lots of other competition to a production level of 600,000 2-oz. bottles every day. Sriracha and Tabasco are good family businesses!

                                                                                    1. No ...it's not worth my time be cause I have stuff...I actually have to stop buying it ...because I will; put it on everything. The best is eggs. There are very few things and this is one

                                                                                        1. re: chonas

                                                                                          Funny, but I don't find gochujang particularly spicy. Not as "spicy" as sriracha (which I also don't find particularly spicy... hmm. Maybe it's me?), at least.

                                                                                          1. re: linguafood

                                                                                            This stuff is a must have for Korean fried chicken.

                                                                                            1. re: linguafood

                                                                                              The three things you mention I don't find particularly spicy hot, just very good.

                                                                                              1. re: c oliver

                                                                                                I didn't say I found the two condiments (gochujang and sriracha) to be particularly spicy.

                                                                                                My crack is scotch bonnet sauce or sliced chili peppers in oil -- I get those at the Asian grocer. Awesome heat.

                                                                                                1. re: linguafood

                                                                                                  After "spicy hot," I should have written "also." And that wonderful Trini one that you introduced us to has some heat.

                                                                                                  1. re: c oliver

                                                                                                    I am in love with the scotch bonnet sauce.

                                                                                                    I think I'm gonna marry it.

                                                                                                    1. re: linguafood

                                                                                                      I'll have to get rid of someone first but sounds like a good idea :)

                                                                                                      1. re: linguafood

                                                                                                        Now that is wedding I actually want to attend!!!

                                                                                                        1. re: linguafood

                                                                                                          Can you consume it and still vocalize? I mean with your singing? Or does if affect your vocals at all? Just asking because some of that stuff hits the back of your throat and Oh Sweet Cheesus!

                                                                                                          1. re: MamasCooking

                                                                                                            I don't generally douse my throat in hot sauce right before I go on stage, no.

                                                                                                            But if almost 20 years of heavy smoking and partying hasn't destroyed it, I doubt hot sauce will :-D

                                                                                                            1. re: linguafood

                                                                                                              A little raspy like Janis Joplin. Got to love that!:)

                                                                                                        2. re: c oliver

                                                                                                          "that wonderful Trini "

                                                                                                          Which one is that? Matouk's? I LOVE Trini style pepper sauce! And Bajan pepper sauce. Trini style and Bajan style pepper sauce.

                                                                                                          1. re: Shrinkrap

                                                                                                            YES! And here's the recipe that linguafood brought to everyone's attention. It's FANTASTIC!


                                                                                                            1. re: c oliver

                                                                                                              Look's amazing, and it's on my "to do" list.

                                                                                                            2. re: Shrinkrap

                                                                                                              I've never found the Matouk brand but I am very happy with the Grace brand. It goes with everything.

                                                                                                              1. re: linguafood

                                                                                                                Grace is good. I've been trying to grow "the right" scotch bonnet for years, and make my own sauce, and each year it's not quite right. Sigh. I have been trying to sprout this years seeds for three weeks already.

                                                                                                                Oh, and I got Matouk's from Amazon, but it had to be added on to another item.

                                                                                                                  1. re: Shrinkrap

                                                                                                                    Can you tell me if / how they differ?

                                                                                                                    Cuz I could see proposing an open relationship to my dear Grace if Matouk's delivered that floral heat in another way '-)

                                                                                                                    1. re: linguafood

                                                                                                                      My bad; I was referring to Grace's products in general. Not sure I've tried the pepper sauce, although I have tried many.

                                                                                                                      I will go look.

                                                                                                                      What I know is, none have matched my Aunt Helen's , although one came really close. That is when I came to understand how the island pepper sauces vary. But perhaps that's a subject for another thread.

                                                                                                      1. re: linguafood

                                                                                                        I recall there is a snack for dogs: "Bone Appetit".

                                                                                                      2. There are so many hot sauces that do well in cooking. I have 4 different sambals that I use to kick things up. Sriracha is just one other tool in the tool chest of flavor profiles

                                                                                                        1. The title of this thread reminds me of Portlandia.

                                                                                                          1 Reply
                                                                                                          1. re: 4X4

                                                                                                            Funny, if you click on the link in the OP then scroll about 2/3 of the way down is a still shot from Portlandia. Very fitting for an article about BA considering that it really is no longer a food magazine.

                                                                                                          2. bacon is overplayed? uh-oh, i'm way behind on my trends.

                                                                                                            sriracha is "over"? nah. like salsa, it is here to stay! (at least hot sauces. i'm a bigger fan of cholula or a chunky fresh vietnamese chili-garlic sauce than sriracha).

                                                                                                            4 Replies
                                                                                                            1. re: alkapal

                                                                                                              It's like reading that salt is "so over." If trendists need to be told what not to eat, I'll just keep eating what I like. I'm going to rebel by cooking bacon w/ sriracha.

                                                                                                              1. re: chowser

                                                                                                                oooh, you hit it! imagine brown sugar-sriracha glazed bacon.

                                                                                                                with eggs or crumbled over a baby arugula salad and fixin's (toasted nuts, dried cranberries, blue or goat cheese, pear or apple).

                                                                                                              2. re: alkapal

                                                                                                                I have not had fresh Vietnamese chili garlic sauce in awhile in a restaurant but I love all of the bottled chili garlic sauces.

                                                                                                              3. Whatever. I knew about it before you did.

                                                                                                                (Seriously, who cares. It's an effing condiment. Now pass the sriracha-glazed farm-to-table bacon with foraged mushroom sauce.)

                                                                                                                1. It ain't over on the West Coast! People out here are *heat* fiends!

                                                                                                                  3 Replies
                                                                                                                  1. re: MamasCooking

                                                                                                                    As some others have said, I don't find it all that hot. And it IS about trendiness not whether people still use it.

                                                                                                                    1. re: MamasCooking

                                                                                                                      It was big here before the East Coast (i.e., NYC hipsters) latched on to it, and it will continue to be big after they've moved on to the latest Asian inspired item from the West Coast. From what I gather from the NY Times, ramen is the new big thing now.

                                                                                                                      1. re: tardigrade

                                                                                                                        It seems that you have your own Asian themed food trend setter in NYC in the form of the genius chef David Chang. I loved watching his series on Netflix. Especially when he drank way too much and fell over on camera:) Seriously, the series did show him dining on lots of ramen in Japan and I think he is an expert @ preparing the *perfect bowl of ramen*.

                                                                                                                    2. No, I don't think it anymore likely to "be over" than Tabasco Sauce. It is a staple.