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Some cooks reach for Sriracha, the ubiquitous Thai hot sauce, in a pinch. Others swear by soy sauce. And then there are those who refuse to reveal (*cough, cough* butter) what made the dish you just demolished delicious. For our part, we've developed a tiny -- OK, midsized -- crush on an infused chili oil, and we need to talk about it.
Sid Wainer & Son's Domaine de Provence pepper-spiked oil is fantastic. A drizzle of the fiery goodness rescues storebought and homemade guacamole alike with a heady, late-blooming heat on the palate. According to owner Henry Wainer, it's also tasty on bruschetta. We plan to carry it on our person all summer -- potentially awkward in the 90-degree swelter -- using guerilla tactics to douse any crustaceans and pork we spy sizzling on the grills of party hosts. (Brooklyn, consider yourself warned.)
Wainer has been equally passionate about the oil since meeting its producer at a dinner in France 18 years ago. Such culinary serendipity, he declares, "enriches the world." Can't argue with that.
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4-23-2009 @5:45PM Gobo said... Sid Wanier & Son make the most amazing foods that nobody's heard of. Their Champs mustards are the best I've ever had. I'll definitely pick some of this oil up!
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4-24-2009 @1:09AM Alex Van Buren said... They're so amazing, right? And those freebie days they have on Saturdays, with the chef in the open kitchen -- have you hit those? Unbelievable food. For free. To the public. Amazing. It's one of the best things about New Beige.
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