Blake’s Lotaburger, which opened in 1956, is generally credited with popularizing the use of green chile in cheeseburgers…
Popular as appetizer and bar fare, restaurants have been preparing the tasty pepper in creative ways.
To say the least, I was excited to try the real-deal-holy-field pizza in Naples, but being the world’s oldest pizzeria, I imagined Port ‘Alba would have this proud, uppity feeling. However, I was impressed by the humility of the place.
The Hellfire Burger from Xtreme Smokehouse isn’t exactly comfort food. There may be a good two or three seconds of warm and fuzzy when you first bite into it. That’s when the honeymoon ends and unadulterated mouth-terror kicks in. At a claimed 1 million SHU, the Hellfire may be the hottest hunk of ground beef ever tucked between two buns. Outside of the porn industry, that is. For point of reference, Ed Currie’s Carolina Reaper, the hottest pepper on Earth, clocks in at 1.5 million SHU. American pepper spray weighs in at 2 million SHU. Conquering a Hellfire Burger is asking a lot of digestive system. In fact, you should probably buy it flowers and wine before you even ask it to process the thing.
Sony Pictures showed less spine than an earthworm convention when it cancelled the release of The Interview but BBQ and Brew in Baltimore gave its own little middle finger to North Korean dictator and joyless troll king Kim Jong-un.
Hog Heaven, located adjacent to Centennial Park in downtown Nashville, is literally a hole in the wall BBQ joint. While there are a few “outdoor” tables most of the business is takeout with folks enjoying the hickory-smoked meats in the park. What makes Hog Heaven unique is they make a white barbecue sauce that is absolutely fantastic for poultry.
The next time Easter and April Fool’s fall on the same day, I’m going to wrap one of these as a Reese’s Peanut Butter Egg and give it to a certain buddy of mine as a “gift.” Asad Khan, owner of India Dining in Warlingham, UK applied some serious fire to the chocolate Easter egg this year. He used a ghost chile, a scotch bonnet and a habanero in the recipe.
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