All You Can Eat: Bay Area Hot Sauces, from Salsa to Sambal

KQED's Forum

KQED

Politics, News, News Commentary

4.6 • 656 Ratings

🗓️ 14 June 2023

⏱️ 56 minutes

🔗️ Recording | iTunes | RSS

🧾️ Download transcript

Summary

Watery eyes, a runny nose, quick, desperate breaths: all signs of you may have shaken out, purposefully or not, a few too many dashes of hot sauce. Despite the pain that may come, people can’t seem to get enough of fiery sauces. This is particularly true in the Bay Area, where spice is integral to many of our favorite cuisines. In our latest All You Can Eat segment, we’re talking about how hot sauces bring food to life with KQED’s food editor Luke Tsai and several hot sauce connoisseurs including restaurateurs who have made their own concoctions, or who carry on the recipes created by their ancestors. Guests: Luke Tsai, food editor, KQED Tim Herod, co-owner, Wood Goods and Hot Sauce Victor Escobedo, owner of Papalote and self appointed culinary sociologist Sarah Kirnon, chef, former owner of Miss Ollie’s Azalina Eusope, owner of Azalina’s Learn more about your ad choices. Visit megaphone.fm/adchoices

Transcript

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0:00.0	Support for Forum comes from Rancho La Puerta, a wellness resort in Baja, California, just an hour from San Diego.
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0:44.6	From KQED.
0:50.9	From KQED in San Francisco, I'm Alexis Madrigal.
0:55.5	It's Wednesday. It's our KQED food team collaboration, all you can eat, and we are talking hot sauce and chili crisp and salsa and all those other things we make out of those fruits, the peppers.
1:10.5	Across culture, some people just need that heat.
1:12.6	They bring their own chili salt, they order a special salsa,
1:15.6	macha, they become devotees of particular dishes,
1:18.6	or they grow their own varieties of peppers.
1:20.6	They got hot sauce in their bags.
1:22.6	So join us.
1:23.6	We'll have Luke Syne, a bunch of people from the Bayer's,
1:25.6	different food cultures who just cannot resist the tingle, sweat, and pain of hot foods.
1:32.2	That's all coming up next after this news. Welcome to Forum. I'm Alexis Madrigal. This is our bi-weekly collaboration with the KQED food team,
	...

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