It’s been a busy few days for food news. Some of it good, some of it very bad.
Hot News
Clowns and roulette. Either I’m at Circus Circus in Vegas, or we’ve got a couple of bizarre items in this week’s Hot News. You decide…
Chilehead Nation: Notes from the 3rd Annual New York Hot Sauce Expo
Welcome to the 3rd Annual New York Hot Sauce Expo, bigger and better, back in Brooklyn after a leap year in midtown Manhattan. Billed as The Hottest Show on Earth, this year’s theme was “Attack of the Peppers,” which it literally was.
Lords of the Ring: 2015 Hot Sauce HOF
A few months back, our own Dave DeWitt was among the inaugural nominees for the new Hot Sauce Hall of Fame. The winners were announced at the New York Hot Sauce Expo this weekend. How easy was it to get in? Well…
Antica Pizzeria Port ‘Alba: A Day at the World’s Oldest Pizzeria
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.
Hot News
I’m still a little sore from the good squeezing I got from the IRS this year but with plenty of juice and cookies, this stone’s blood flow will be back to normal real soon. Here are a couple of barbecue news bits for your reading pleasure.
The Way of the Bun: A Quickie on Grilling Etiquette
Last weekend, a good buddy of mine took it upon himself to open the lid on my grill and check the food.
Right after I’d just checked it myself.
You do not second guess someone when they’re grilling unless the grill is consumed in fire. My friend’s lucky he’s stringy or he’d have been the next course. Not because I’m into long pig– I’m not a cannibal. I am, however, a firm believer in object lessons. Especially to any would-be violators of my grill second guessing my work. I have plenty of friends so I can afford to cook one here and there.
