Happy New Year! And thanks to everyone who entered the Sriracha Haiku Contest on Facebook and Twitter! It was tough to pick the winners, but after careful selection and laughing my ass off at lots of great little odes to the almighty rooster sauce, I had to choose the favs.
The four winners (two from Facebook entries, and two from Twitter) will be receiving an autographed advance copy of The Sriracha Cookbook! For everybody else, it will be coming out exactly two weeks from today — January 18th!!
And now, for the winning Sriracha haikus:
dull frozen pizza
a visit from the rooster
now gourmet delight // Ed Chambers
bereaved with sadness
when my cock sauce is barren
aching for the burn // Joanna McWhorter
want oral pleasure
guaranteed ‘happy ending’
produce the cock sauce // Russ Carr (@DocOrlando70)
Sriracha on all
Better going in than out
From my bum, fire comes // Justin Stanley (@nerdliness)
Again, congrats to the winners and thanks to everyone who entered! Viva la Sriracha!!
Enter to win an advance copy of The Sriracha Cookbook: 50 Rooster Sauce Recipes That Pack a Punch, autographed by the author! While the rest of the world waits until its publication on January 18, YOU can get yours early!
I’m looking for clever, creative haikus all about Sriracha! Your haiku must be an original composition, and should have three lines, each containing a certain number of syllables: five, seven, and five, respectively.
steamed rice bowl boring
apply sriracha heavy
taste burning pleasure
Just “Like” The Sriracha Cookbook on Facebook and enter your haiku by December 31st. Your haiku needs to incorporate the words “sriracha”, “rooster sauce”, or “cock sauce” in some way.
You can also enter to win on Twitter! Simply follow @SrirachaBook on Twitter, then send your haiku as a Tweet with the tags @SrirachaBook and #SrirachaHaiku!
Only one entry is allowed per person through Facebook. There’s no limit to the number of haikus you can enter through Twitter. Winners will be selected from all eligible entries on or around January 1, 2011.
Sriracha should be in the Food Pyramid
Yesterday in the Twitterverse, @mimim345 asked the awesome question:
“is sriracha a food group?”
Well, I made a few phone calls, checked a few sources, and was appalled to find out that Sriracha is not, in fact, a food group. Well, eff that. It should be, seeing as how the other food groups are really nothing more than vehicles for delivering my daily fix of Sriracha into my mouth and bloodstream as quickly and efficiently as possible.
So, is Sriracha a food group? Hell yes. The ol’ USDA might not agree, but who cares? I stopped agreeing with them a long time ago, so I won’t take it personally. Hmmmm, now what to have for lunch…
Send me a tweet @SrirachaBook!
Maple-Chili Pumpkin Seeds: 2 c unwashed seeds, 1/2 tsp Sriracha, 1 Tbsp maple syrup, 3/4 tsp salt. Roast @ 300F 20 min. Cool. Devour.
This super-easy recipe was posted on Twitter this morning by SimpleBites.net editor Aimée Wimbush-Bourque. (I have a special place in my heart for entire recipes that can be squeezed into less than 140 characters! Especially when they use Sriracha!)
It’s a great way to use up the pumpkin seeds you were just going to throw away, or spice up the batch you were going to roast with just plain old salt. The heat of Sriracha and sweetness of the maple syrup will take your pepitas to new heights!
Check out more great recipes at SimpleBites.net
Follow @simplebites on Twitter
@Kitchenettesf shows off a tasty “lazy sunday victory breakfast w sriracha garnish” — a bowl of soup topped with grilled flanken-style short ribs, scallions, and fresh mint.
The “Sriracha garnish” celebrates the San Francisco Giants’ 3-2 victory over the Phillies on Saturday.
(By strange coincidence, we got lunch from Kitchenette while we were shooting pictures for The Sriracha Cookbook at the Leo Gong Photography studio earlier this year. They’re neighbors! Highly recommended!)