The technique of soaking a food in a liquid to flavor–or in the case of meats, to tenderize the cut–was probably brought to the Caribbean by the Spanish. A marinade is easier to use than a paste, and when grilling your jerk meats, the marinade can also be used as a basting sauce. “In Jamaica,” notes food writer Robb Walsh, “like Texas barbecue, jerk is served on butcher paper and eaten with your hands.” Serve this version of jerk with a salad and grilled plantains.
A Unique Superhot Podcast
We are all speaking about superhot peppers in general and the ‘Carolina Reaper’ specifically…
Hot Wheels: Quick! To the Chilemobile!
Instead of going the lazy route (put it on Facebook with a funny caption, clap self on back, grab a soda–you know, my usual), I thought, “If the Germans have crazy chile cars roaming the streets, there have to be some Stateside.” A little hunting later, I confirmed that theory. This gallery is pretty small right now, but I’m hoping you folks will send in your own shots of other chilemobiles you’ve encountered on your own so we can expand it.
