CHICAGO, IL - DECEMBER 12: Bottles of Sriracha hot chili sauce are shown on December 12, 2013 in Chicago, Illinois. Huy Fong Foods, the maker of Sriracha, says it can't ship any more of its sauce until next month because in California, where the sauce is produced, the Department of Public Health is now enforcing stricter guidelines that require sauces be held for 35 days before they are shipped. (Photo Illustration by Scott Olson/Getty Images)
If you have ever listened to our show, then you know, I have an affinity for Sriracha. Like most of us I had never heard of it until maybe 10 years ago when somebody suggested it as a nice spicy topping. I found it to be a good alternative to the other hot sauces that I was familiar with at the time.
One thing that you quickly learned about Sriracha is, that a little goes a long way. I like to squirt a little bit into my chili, if it isn’t quite hot enough. I also like to squirt some on my eggs and omelettes. Sriracha always gives your food that extra spicy bite.
Of course you have to understand that if you use too much of it, it will take over all of the other tastes in the food. All you will taste is a burning sensation that is not as pleasurable as it could be.
That is not to mention what it must feel like as the food exits your body. I am always amazed at the people that can take on a hot food challenge and win, heck I’m impressed if they can actually survive.
I would rather opt for eating a more quantity based food challenge than a hot one. For instance, a nice ice cream bowl challenge, where you have to eat 5 pounds of ice cream sounds fun.
The craziest hot food challenge?
A guy from Canada broke a world record by eating almost two-and-a-half pounds of Sriracha in three minutes. If you REALLY like hot sauce, it might not be too hard to chug it. But the rules said he had to eat it with a teaspoon.
He said he wasn’t too worried about it destroying his digestive tract. He loves hot stuff and said he’s “never experienced BURN-BUTT before.”
Here’s Mike Jack on his love of hot sauce, then getting the good news on his new record.
Bob is a native New Englander, growing up (sorta) in Maine where his love for radio started at a young age. While in high school he hosted radio shows on a local radio station, and he has never looked back.
Bob joined the US Navy and served onboard the Sixth Fleet Flagship as a radio and TV host. After serving for 3 years, it was off to Emerson College in Boston. Bob hosted shows in Boston on WMEX, WVBF and WSSH in the 80’s and 90’s before heading to radio stations in Raleigh, NC, Manchester, NH, and New York City.
Bob has been married for almost 25 years to Carolyn, a Woburn gal and they have 3 daughters, Nicole, Taylor, and Bridget. Bob and Carolyn are proud first-time grandparents to baby Caroline, who they plan to spoil every chance they get!
“I started my career in New England and could not be happier to come back to Boston where I can root for all the Boston sports teams and eat lots of lobster rolls and clam chowder (okay not lots)… It is an honor to host the WROR morning show with LBF and wake up the World’s Greatest City!” Bob writes about recipes and restaurants, pop culture and trending topics.
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