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!
Using Green and Red Guajillo Peppers
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!
Gourdzilla: The Pumpkin that Smokes Itself
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.
Mark and the Beanstalk Part III: Judgment Day
In the final installment of Mark’s series about his jalapeño-growing adventure, he reports on the harvest and shares a couple of recipes for using the fresh pods. Chipotles, anyone?
Colorado Heat: The Story of Schultz’s Gourmet
It’s hard to overstate how good the National Fiery Foods & BBQ Show is for showcasing hot sauce makers who’ve made the leap from amateur to professional. Take Schultz’s Gourmet for example…they know that shows like this one have been key to their success.
Hairy Bikers Bring the Heat
Fiery food meets hot rod power when Eat More Heat hits the History Channel.
Mark and the Beanstalk, Part II
One pot, 37 plants. Can a jillion chile peppers be far behind? Mark Masker shares his progress on the great Topsy Turvy experiment.
