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Sex, Lies, & Capsicum: Debunking Pepper Gardening Myths

In Gardening, Stories by Lois Manno1 Comment

The weather is warming, and chile pepper gardeners all over are plotting their plantings for the season. In the April issue of Burn! Magazine, we introduced Cap Farmer, a former marijuana grower who has switched to chiles to prevent his house and property from being seized by the Feds. This is the first installment of his chile gardening wisdom. We …

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Need Weird Mexican Food Products? MexGrocer to the Rescue!

In Gadgets & Tech, Reviews, Stories by Lois Manno1 Comment

Need some achiote to sprinkle on the nopalitos in your comal? Look no further than  MexGrocer.com. When you run across a tasty new recipe with foreign-sounding Latin ingredients, you can cook it the way it was meant to be, thanks to MexGrocer’s huge inventory of really neat products. Their tagline reads “Bringing Hard-to-find Authentic Mexican Products to Your Door.” And …

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Nachos with Cheese Curds…Hold the Whey!

In Fiery Foods Show, News by Lois MannoLeave a Comment

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 …

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Pairing Wine with Spicy Food…Do’s and Don’ts

In Cooking Guide, Recipes by Mark Masker3 Comments

Chow.com has posted an article about pairing wine with spicy food that goes beyond the standard recommendation of “sweet and white.” Wine and spirits specialist Jordan MacKay recommends selecting a wine with a flavor profile that compliments the characteristics of the specific chile being used in a dish. And that wine could even be red. Read more:  “On Pairing Wine …

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Featured Recipe: Chorizo Bacon Rub

In BBQ - Grilling - Smoking, Pork, Recipes by Mark MaskerLeave a Comment

What could be better in a breakfast burrito than chorizo-flavored bacon? One of the stars of our April issue is bacon, as we share a great how-to article about homemade bacon. I know this sounds daunting, but Mark Masker’s easy illustrated directions will have you dabbling in the tasty art of charcuterie before you can say “pork belly.” 2 tablespoons …