All during November, James Wreck and his team of hothead reviewers at Eat More Heat.com will be tasting and evaluating the current crop of Scovie Award winners. For hardcore chileheads!
One of our readers asked about using green guajillo chiles, and how to get them to ripen this late in the season. Dave DeWitt to the rescue!
Every wonder how it’s possible to have at least semi-ripe tomatoes in the middle of winter? It’s because they are picked green for shipping and then gassed with ethylene to cause them to ripen. You can use the same trick at home with a ripening box.
One of Chef Mike’s favorite recipes is for “Bloody Mary Tomatoes.” These cherry tomatoes, marinated in a Bloody Mary mix, make a great appetizer for an adult party. You can dial up the heat by using peppered vodka made with this simple recipe.
TABASCO Nation® was created “for those looking for exceptional flavors, new and interesting food pairings, and a chance to express their passion for TABASCO®.” It’s also a place to win free stuff, which is always good.
Happy Halloween! This is a project I’ve wanted to try for years: turning a monster pumpkin into a smoker. The reasons why are (a) it’s the excuse I needed to play with one of these ginormous Gourdzillas, and (b) I like the idea of food that smokes itself.
Once upon a time, an innocent blog editor was walking through the dark forest (okay, it wasn’t a forest, it was Twitter), when she was offered a pretty jar of jelly by an evil witch, who told her it was made from ghost peppers (well, it wasn’t actually a witch, it was Suzanne from Suzanne’s Kitchen.