One pot, 37 plants. Can a jillion chile peppers be far behind? Mark Masker shares his progress on the great Topsy Turvy experiment.
The Only Guide to Roasting and Peeling You Will Ever Need!
We love chiles in whatever form we can get them, but there is something special about fresh chiles—they have a flavor and texture that cannot be duplicated by canned, dried, or frozen chiles. Here are instructions for roasting your own!
Dave DeWitt’s Chile Podcasts Continue
Hey all you folks out there in what passes these days for Radio Land! The Pope of Peppers has a new installment of his his weekly podcast: an interview with chilehead and entrepreneur Harald Zoschke, who founded Germany’s first retail store for lovers of fiery foods. Check out the free podcast here. Dave’s other podcast guests have included such hot …
Cooking “Stone Soup”
Todos Santos, Baja California Sur, Mexico Down here at the tip of the Baja California peninsula, I have stumbled across an pre-Hispanic chile pepper soup that uses river stones as the heat for cooking. Â The Chinoteco tribe of Pueblo San Felipe Usila was a fishing based culture, and their fishermen used pear-shaped guajes, or gourd pots, told hold their fresh …
Nachos with Cheese Curds…Hold the Whey!
After the National Fiery Foods & BBQ Show, I always end up with fantastic products that I just can’t resist bringing home, even though an entire cabinet of my kitchen is dedicated to spicy condiments of all types. Sometimes the product isn’t something you’d really expect to find at a spicy food event, but that’s the wonder of this great …
