365 days of Sriracha! A man's journey through life with a bottle of hot cock.


Why are you doing this to yourself!?

The first bottle on a path of many.

The following post can also be found on the “Why!?” page:

One evening when discussing blogs that people would read versus blogs that people wouldn’t read, we talked briefly of a site where someone eats Sriracha on at least one bite of every meal he ingests for a year. I decided to make this a reality due to my love of the always treasured rooster sauce. So I set forth to use this space to keep record of my journey through life with a bottle of hot cock in my pocket.

Around our house we have an inside joke, “Needs more Sriracha.” I realize it’s not that funny. But it’s a contextual joke. When talking about a nice big bowl of beef pho, no it’s not amusing. When talking about giving the dog a bath, it becomes considerably more humorous.

What is Sriracha? (pronounced: SIR-AH-CHA) Huy Fong Foods, Inc. in Rosemead, CA create the sauce that fuels the world. It has other names as well, such as “Rooster Sauce” or “Cock Sauce” which is derived from the logo on each bottle.

“Sriracha is made from sun ripen chilies which are ground into a smooth paste along with garlic and packaged in a convenient squeeze bottle. It is excellent in soups, sauces, pastas, pizzas, hot dogs, hamburgers, chowmein or on anything else to give it a delicious, spicy taste.”


Day 2 Lunch: Leftover Bertoli

3 out of 5 RoostersLeftover Bertoli with extra spaghetti and Sriracha

Lunch was a bit better than breakfast, I’ll give it that. The other night we made one of those Bertoli frozen pasta bags. We threw in some extra spaghetti noodles to make it go a little farther. I loaded it up with Sriracha, like a good boy should, and devoured it. I believe that in part to the fact that the extra spaghetti did not have the Bertoli seasoning or sauce on it previously, and to the fact the original meal was spread thin, the Sriracha was quite overpowering. This is unusual for Sriracha. I often comment on how the Rooster only adds flavor, never takes. But this time it seemed to be too much. Perhaps it was my own enthusiasm that caused this dish to falter. Adding too much Sriracha is easy to do. You get all excited and then you put too much on and then you have to power through the pain.

3 out of 5 Roosters for the Sriracha and Spaghetti with just a hint of Bertoli in a bag.

Day 2 Breakfast: Sweet and Salty and… Spicy?

2 out of 5 RoostersThis morning was the first run in with something that one would not normally apply sauce or condiments to, The protein bar.

Zone Perfect Protein Bar

I picked it up and took it to work with me, when I got there I realized what I had done. Rules are rules and i ripped off a quarter of the bar. Applied two liberal dallops of Sriracha and munched away.

Trail Mix Protein Bar w/ Sriracha

This was a trail mix protein bar. I think there were raisins in there, and a little bit of chocolate. I’ll be honest, it wasn’t very good. The sweet and salty did not play with the spicy. The rooster overpowered the natural taste of the bar and instead of meshing it was just two very distinct flavors happening.


Sorry Sriracha, but I’m only giving a Zone trail-mix protein bar 2 out of 5 roosters. You did not play nice, you get a timeout.

Day 1 Dinner: Crab Rangoons

5 out of 5 RoostersRangoons FryingI know it’s not really the healthiest dinner option, but sometimes you gotta treat yourself. I like to make homemade crab rangoons from time to time. I sauté some onions in rice wine. Heat up some cream cheese, and toss in the crab. Season to taste and then wrap it up in won ton or gyozo wrappers.

I thought about trying to make something else to go with the rangoons, but decided that just eating a ton of them sounded more fun. So there you have it.

Crab Rangoon Platter

Imitation Crab Meat

Crab Rangoon with SrirachaSriracha on the crab meat was awesome. I usually eat it with some cocktail sauce, so a little kick is nothing new. Combined the Sriracha with a sweet and sour sauce for dipping the full rangoons into. It was awesome. We ate probably 30 of those little things. It was awesome.

Homemade crab rangoons get a 5 out of 5. I will probably never serve these without some rooster ever again.

Day 1 Lunch: Now That’s a Spicy Meatball!

4 out of 5 Roosters

While I’m sure there are going to be much stranger entries in my catalog this upcoming year, Banquet’s Swedish Meatballs are on the menu for lunch today.

Now I admit I was skeptical about the end result, but after mixing some rooster into the sauce I was pleasantly surprised. Sriracha, you’ve done it again. Adding some extra flavor and kick without overpowering the original taste. I still had the creaminess of the original sauce, but with a new kick I never knew I needed.

This item was taken to a new level by slipping in some hot cock. However, while I enjoyed the addition, it didn’t feel like a neccessity. I’m only going to give this dish 4 out of 5. The spice was nice, but I don’t see myself craving it in the future.

Breakfast of Champions

5 out of 5 RoostersSo I started the day off right with a ham and cheese Hot Pocket. I dressed it with a load of Sriracha, because like most foods, it “needs more Sriracha!” Seeing as this day of days kicks off my wondrous quest to eat Sriracha with every meal for the next year.

I don’t really see it as a challenge, nay, ’tis an honor to grace my sustenance with the sauce of sauces. Because who doesn’t love some hot cock with their dinner?


I almost forgot to post my review of the Sriracha Pocket. The ham and cheese Hot Pocket is improved significantly with the addition of Sriracha. So next time you find yourself with a Hot Pocket near your mouth, slip some hot cock in it. (too much?) This unusual morning treat deserves 5 out of 5 Roosters!

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