I’m not surprised Chip Hearn concocted ghost pepper ice cream at his Rehobeth Beach, Delaware joint, The Ice Cream Store. Given his love for spicy and his other love for ice cream, it was only a matter of time before he set those two crazy kids up, let nature take its course, and gave us the resulting lovechild that is his ghost pepper ice cream.
Are Chiles and Longevity BFFs?
In the latest inconclusive scientific test alluding to the benefits of eating heat, spicy food was an indicator for longer life in over 500,000 Chinese people.
Scovie Winners Speak Up!
I know a lot of seasoning and sauce guys that put ‘award winning’ on their labels and have only really won Gramma’s personal award. I’ve won dozens of Scovie Awards since 2010 and have been using their coveted logo on our labels ever since. Using real awards adds a lot more value to your customers and merchants when they’re shopping for the best among the seas of so many new products coming on the market every day. The Scovie Winner logo is like having a trophy on every bottle.
Grilled Sausageplants!
My wife Renate and I have lived in Italy for two years now, but we still keep finding new veggies at the local farmers’ markets. Like these eggplants, which would be more appropriately named sausage plants! In Italy they’re called “melanzane perline”, or just “melanzane lungo”.
Update: AmberFyre Foods Under Sole Ownership
Man, when I interviewed Amber Button and she told me she was merging her two food gigs into one with her the sole captain at the helm, I thought she meant “sometime down the line,” not “sometime later this week.” Here’s what she posted on her Facebook page earlier today.
Interview: AmberFyre’s Amber Button
If you’ve run into CaJohn Hard on the hot sauce show circuit, you know he’s partnered up with Amber Button for the AmberFyre product line. I’ve really liked what’s come out of that team up so far, especially the black cherry bourbon barbecue sauce. That said, Amber herself was an unknown to me. CaJohn isn’t one to join forces with just anybody, so I called her up this week for an interview on AmberFyre and her adventures in spicy.
Grilled Garlic: Appetizer Crack
Leftover garlic is a crime. Or, in my case, a myth. It’s my catnip. Whenever I have some lying around after grilling or barbecuing, I’ll make whatever excuse I need to cook it up and eat it. Like any honest addict, I eventually gave up the pretense and started mainlining it. Instead of a spoon and lighter, though, I use a grill and a spatula for mainlining my drug of choice. Grilled garlic is one of the easiest appetizers ever.
