Take Two for November 7, 2013

Comment Box: Miami Dolphins, Etiquette, and Sriracha recipes

Mailbox

Todd Martin/Flickr Creative Commons

A display of historical mailboxes at the National Postal Museum.

Time now to dip into the comment box, our opportunity to hear from you about the work we're doing.

First, the ongoing story about the Miami Dolphins lineman Jonathan Martin.  He left the team abruptly in the face alleged intimidation and harassment from teammate Richie Incognito.

As part of our coverage we spoke to former NFL wide-receiver Billy Davis about the case and got his take. Though we endeavored to get a sense of locker room culture with a former insider, listener Ela Erwin felt it was a little one-sided. 

"Whoever booked your guest on the segment should be embarrassed. He spent his time on the show defending hazing and bullying of all kinds, and blaming victims for not sucking it up. He put up with it, so everyone else should, seems to be his belief."

 We should stress that our guest was quick to say that he was not excusing Incognito's behavior.

Speaking of harassment, yesterday we spoke with Slate's Emily Yoffe about the do's and dont's of dealing with office bullies and rude people in general. The last question dealt with people in movie theaters who do things like try to reserve whole rows at a time and get mean when you try to say something.

That resonated with listener John Bouton and he sent us this little comedy sketch he filmed. Thanks for that John.

Lastly, we want to get to something we've been meaning to share for at least a week, but due to news got bumped off the show.

We asked you awhile back for your favorite Sriracha recipes.

Here are a few of our favorites:

  • Listener Ed Gonzales likes to mix Sriracha, or Rooster Sauce, as he calls it, with Margarita Mix to marinate his chicken fajitas. 
  • Listener Kevin Tanaka makes sloppy joes and adds a-fourth a cup of Sriracha. Then he pours it over drained ramen noodles like a spaghetti.
  • Then there's this: Melt Sriracha, honey and butter together and use it as a topping for vanilla ice cream.

I think I need to try that one but here is the winner: Asican Pasta Salad -- a mix of Sriracha, cilantro, mayo, four blend mexican cheese and other ingredients poured over rigatoni for a little Asian-Mexican food fusion.

Congratulations to Brenda Rodriguez for sending us this recipe. For her effort, she won five bottles of Sriracha. 

Asican Pasta Salad Recipe

"I call this recipe Asican because it has Sriracha as it's secret ingredient as well  as ingredients normally found in many Mexican dishes." -- Brenda Rodriguez 

Ingredients

1 bag of Rigatoni pasta
1 cup minced onion
1/2 cup chopped fresh cilantro
1 (9ounce) can of corn
1 cup of mayonnaise
1 cup of shredded  4 cheese Mexican blend
2 -3 cups of cooked cubed chicken (you can add cooked shrimp or shredded imitation crab meat instead or you can go meatless for vegetarians) your preference.
Siracha sauce, about 1/2 cup.
1 bag of Tortilla chips  (your choice i.e., tostitos etc) to eat with (do not mix in with the rest of the ingredients)

Directions:
Cooked packaged Rigatoni pasta as directed on the bag. Drain and let it cool down.
Once pasta is cool, put in a large mixing bowl and combine all ingredients  except Sriracha sauce. 

Mix all ingredients thoroughly, adding Sriracha at the very end so that you can add as little or as much as your taste buds can handle. Once all ingredients are mixed in, put in the refrigerator for about an hour. After an hour, your dish is ready to be served and enjoyed.   

We always love to hear from you. Please email us at TakeTwoShow@kpcc.org. You can also find us on twitter @TakeTwo or on Facebook at Facebook.org/TakeTwoShow.


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