In 1987, game and fish department authorities in New Mexico gave farmers permission to shoot deer out of season. The reason? The deer were raiding chile pepper fields–a heinous crime in our state. They ate two acres of pods and severely damaged three additional acres. Although such deer depredations are unusual, they illustrate the fact that peppers damaged by more things than insects and disease.
Iced Heat: Freezing Chiles
Freezing chiles is an excellent way of preserving them. Chiles that have been frozen retain all the characteristics of fresh chiles except for their texture. Since the individual cell walls have been ruptured by the freezing of the water within each cell, the chiles will lose their crisp texture.
Scovie Spotlight – Palo Alto Firefighters Grilled Corn and Black Bean Salad
This refreshing summer salad recipe from 2015 Scovie Awards winner Palo Alto Firefighters is the perfect dish to bring to a hot summer party… [yumprint-recipe id=’7′]
Call for Entries, 2016 Scovie Awards
We are now accepting entries at ScovieAwards.com. We’re looking for professionally packed products only. For 2016, we’re using a newly designed entry form. Enter now and take advantage of our Early Bird Specials.
Barbecue 101: Rubs, Sauces, and Marinades Overview
Barbecue cooks have individual preferences about the proper meats and sauces to use, which differ from region to region. The various seasoning methods produce different results, and can be divided into three main categories: rubs–wet and dry, marinades, and sauces. Following are descriptions of each, along with cooking suggestions and recipes. Although barbecuing is one of the oldest cooking methods on earth, remember that the rules are not set in stone. Use these guidelines as a base, then create some classics of your own.
New Scovie Site Explodes!
We Have a New Scovie Website! And here’s what’s really new
La Dolce Vita en Bardolino
For the past few days we have been staying with our good friends Harald and Renate Zosche in their house beside Lake Garda in Bardolino, Italy. Here are some of the delicacies we’ve been indulging in. More goodies in next week’s newsletter. Ciao!
