Earlier this week, we ran Mike Stines’s feature Lamb: It’s Not Just for Easter Anymore over at the Super Site. The Vindaloo recipe packs a .50 caliber heat wave so we’re excerpting it here. Enjoy!
You’d think that with summer winding down and fall muttering, “C’mon, c’mon, c’mon” as it waits to take over, grilling and barbecue news would take a turn for the mundane. That weird stories of barbecue and hot sauce would go into hibernation, like some gigantic bear with hard arteries and a desperate need for TUMS.
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.
The onset of cool fall weather, lengthening nights, and big orange squash everywhere just puts me in the mood for pumpkin soup. This recipe with chorizo and curry powder puts some zing
I decided to taste a few of the spicy kettle chips currently on the market. Here are my evaluations of several, including my favorite, Hawaiian Style Mango Habanero chips.
Kim and Sean McDaniel of Gourmet Texas Pasta have taken the idea of handmade, artisanal pasta and married it to spice, with incredible results.
Savory Spice Shop’s incredible array of products brings “play” and “food” together in a new way. I visited the shop in Austin and had a blast.