The hipsters are definitely into sriracha at the moment but they're both fundamentally hot vinegar. I suspect over time Tabasco will come back the same way Pabst did. Meanwhile McDonald's has a sriracha burger, which is definitely a shark being jumped, while Jack in the Box shoves Cholula at you; the only condiment that should be worried is maybe ketchup. Or maybe not.
I'm a fan of Alton Brown. I think he did great things for food education and food entertainment, and he seems like a genuinely good dude. But his recipes are... fine. I've made a half-dozen Alton Brown recipes at this point. They're all high-effort, mediocre result dishes where you end up expecting a lot more flavor out of what you got. I made his turkey brine twice until I realized I was spending $50 on something to dip raw turkey in. I've gotten better results with rock salt and whatever herbs I'm getting rid of because they're old. I'm eager for the country to tire of Sriracha. And IPA. Dear jesus can we be done with IPA...
it might be because mayo is used to mix with other condiments and it goes in more dishes than probably all the others the potato salad consumption of the great lakes region probably accounts for about a quarter of that
almost all the kinds of fake salad I can think of have mayo as a main component (and i know my fake salads) macaroni salad, potato salad, broccoli salad, tuna salad, chicken salad , jello salad (yes me too i'm also retching thinking about this), cabbage salad (i mean, erm, coleslaw) on one hand it's a binding agent primary alternative/substitute for this generally seems to be a vinaigrette dressing (german potato salad, idk what else) on the other hand i guess the requirement for a dish to be a salad is that it has to have some kind of dressing and that's about all it takes to qualify. which is not really what the average person thinks of when they think of 'salad' and now i've written salad way too many times and it doesn't look like a word to me anymore.
yeah it's essentially the glue for a lot of things you can do sour cream or greek yogurt or something in a fair bit of those but it does change the flavor and texture a bit