Long ago there was an absolutely filthy-yet-magnificent taqueria called Mexico Lindo located on a dingy stretch of Euclid Avenue in my-then hometown of Ontario, California. For a kid raised on Taco Bell enchiritos (a bastardized enchilada, quite horrific actually) and Rosarita make-at-home taco kits as “authentic” Mexican, it was quite a revelation.
Sit and Spin: Epicoa’s Sweet Portable Rotisserie
It’s not much help against assassins in helicopters, but if you like the idea of portable rotisserie grilling, it’s worth a look.
Perfect Chemistry: Capsaicin as Jewelry
If you make someone weep and blush on Valentine’s Day, you’ve either done something really well, or really screwed the pooch. However, if you want to let someone know they’re as hot as capsaicin without frying their tastebuds, this clever gift might be the way to go.
Ghost Chile Extract Bloody Mary
Two months ago, I promised you I’d have fun with the Henry Family Farm Varietal Chile Extracts David Rosengarten gave us to play with. Then the holidays hit and I found myself grilling reindeer over a coal-filled stocking, but that’s another story best not shared with small children.
Green Chile Meets Chicken Wings. OH YEAH!
Even the hardest chicken wingnut gets a little tired of the little red variations on poultry limbs smothered in crimson heat. If you know one of these fanatics, here’s your chance to throw them into a tailspin. A smoldering, hot tailspin painted in green.
The Four Horsemen of Super Bowl Barbecue
During the Bare Bones competition at Meatopia Oakland last year, I couldn’t help but hear Chris Lilly talk to his Kingsford buddies about this year’s football season. Mostly because I was eavesdropping. That conversation mutated into the kernel of an idea which grew into a great question: what do some of the biggest and brightest in barbecue do for Super Bowl Sunday?
Doctor Doomed: Hallucinating Physician Assaults Taste Buds
British Radiologist Ian Rothwell, 55, became the first person to finish the world’s hottest curry at a UK restaurant while suffering hallucinations brought on by the dish. Truth to tell, drinking a glass of riot spray would have been cooler. And cooler. That’s what happens when you eat something with a reported six million Scoville units of heat in it. The curry is chock full of 20 Naga Infinity Chiles and has to be prepared by chefs wearing goggles and a face mask.
