Taco Time – Nov. 2015

Let’s Taco bout some unusual meats. And win some stuff

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Through my taco travels I have been approached by many, as to why people would eat Lengua, Tripas, or Cabeza. A lot of people think that its just weird and freaks them out. For those of you who do not know what these are. These types of food have been around since Humans have been eating animals. Eaten for their high content of fat. This for me , gives them a distinctive taste and texture. Using every part of the animal was something you did so nothing went to waste. So, lets take a trip down to the Unusual meat locker. This month let’s Taco bout Lengua.

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Q-ing With Your Average Joe – Nov 2015

Fiber Joe

Hello all you happy people….

GOBBLE…GOBBLE, everyone! Welcome to November. Here we are a couple of months away from a new year. I’m not sure about you guys, but I can’t wait, mainly because a new year brings the 28TH Annual Fiery Food Show here in ALBQ. Since I live close by, I get a chance to see all of my amazing friends, and of course I get to put on the 4TH Annual Fiber Joe BBQ. Like I said, one of my favorite times of the year can’t wait to see you all.

So this month I thought I would do one of my local favorites,

GREEN CHILE BACON CHEESE BURGERS…with fresh cut Fries.

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The Freakie Foodie – Nov. 2015

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Ancient Aliens Sous Vide Potatoes

I have to admit that I am fan of the show Ancient Aliens – especially Giorgio Tsoukalos and his crazy hair. If you aren’t familiar with either, just do an image search on Google for “Aliens” and you will see what I mean.

I also like to tinker and build things, and recently I built my own sous vide controller. For those of you who have not yet been exposed to the wonder that is sous vide, it is essentially cooking vacuum sealed food in very precisely controlled water bath. Chances are if you have eaten in a restaurant recently, at least one of your dishes was prepared this way. The reason is simple, the tight temperature control allows one to cook food at exactly the right temperature very slowly so that food cooks evenly all the way through and cannot overcook. Once the food is fully cooked, it is usually finished on a grill or in a skillet to give it an appetizing appearance and external texture.

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Habanero Montreal – Nov ’15

by
Martin Lamoureux

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Northern Fire

Hello hot pepper lovers,
This month I will tell you about a company that, in my opinion, is the pioneer of sauces in Quebec. I refer of course to Peppermaster which was created in 2004. Greg and Tina Brooks, the owners, started doing business in 1982 for sauce craft fairs in Nova Scotia and elsewhere in Canada. In 1995, they began selling their sauces to a shop called “Le Panier” in Pointe Claire near Montreal. Today, they have a wonderful store located in the small town of Rigaud in western Quebec. With over 150 products bearing the logo Peppermaster, in addition to producing for 17 companies, a detour is needed to see all their selections. I’ll come back to their in a moment. Greg, who was born in Pointe-Claire went to study in the Bahamas where he started selling sauces to tourists in 1962. Throughout his path, creating magical flavors became his life’s work. The Brooks family is always ready to help chilehead community here in Quebec.

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Pepper of the Month – November ’15

Jim Duffy from SD news article

Trinidad 7 Pot Primo (Capsicum Chinense)-Back in 2005 a man named Troy Primeaux (Nickname Primo), a Horticulturist and member of the Southern Rock band called Santeria from Lousiana, grew out some of the first seeds of the Naga Morich in the United States. These seeds were obtained from his friend Mark in the U.K. who got the seeds from a market in Bangladesh.

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Adventures of the Accidental Chilehead

sauce goddess

Show off your meat! It’s what I have done for years; show off my cooking, usually with meat. I like my meat spicy or mild. Sometimes the intentional great meat dish needs something extra. Meat is manly and I’m a girl. I do love to grill. So I’m a girl who loves to show off her meat. The manly thing about November is this relatively new cause for men’s health. I do so love the men in my life. The Movember Foundation is about manly health issues and calling attention to men getting checked out. Yes guys it means going to the Doctor’s office. The Movember Foundation encourages men to grow a mustache to get the conversation going about men’s cancers and so on. I know, not a chilehead topic, but still important. My company, Sauce Goddess, is donating to this cause this month for every jug that gets grabbed (from our online store that is). $5 for each jug grabbed. So grow a stash, grab our jugs, and show off your meat!

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Chilehead Monthly – October ’15

October 2015

September was quite a month for this Chilehead. Coming off of August with my vacation ride to Chicago for the Great Chicago Fiery Food Festival, I traveled even more in September. Starting with the Bowers Chile Festival in eastern PA on Friday the 11th, and then the next day I took off to Sussex County, New Jersey for the NJ Taco Festival for back to back outdoor events. The following Saturday I got back in the car and went to the Jersey Shore for PicklePalooza, and the following Thursday I ventured off to Indiana for Open Fields. That was 1200 miles just by itself. A journey that was well worth the gasoline.

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The Chilli Alchemist: October ’15

The Chilli Alchemist banner

It’s sometimes said that Communism started with four people in a room. The word ‘Communism’ is actually derived from the French word ‘communisme’ which developed out of the Latin words ‘communis’ and ‘isme’, and was in use as a word designating various social situations before it came to be associated with more modern conceptions of an economic and political organization. ‘Communis’ can be translated to “of or for the community” while ‘isme’ is a suffix that indicates the abstraction into a state, condition or action, so ‘communism’ may be interpreted as “the state of being of or for the community”. Now, I’d never describe the UK’s largest free chilli club as a Communist organization in modern terms, far from it, but it did start with four people in a room (by ‘room’, I mean ‘bar’) & it’s definitely “for the community”.
Around 6 years ago, four guys were drinking together in their local bar & looking for something to do on the weekend. After a little discussion & online browsing, they decided to attend an open day at a local nursery that specialized in chilli plants. Within minutes of their arrival, they were smitten with the sheer variety on offer. Up until this point, they had only known of the more common chilli varieties so their trip became an eye-opener & inspiration. The journey back was full of ideas and conversation. It was during this time that the idea for the Clifton Chilli Club was born.

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Pepper of the Month – October ’15

by
Jim Duffy
Jim Duffy from SD news article

Golden Treasure-(Capsicum annuum)-A very tasty Italian Heirloom variety that grows peppers about 9 inches long. It is very sweet and can be stuffed or used as a frying pepper. Also delicious raw as a snack or salad pepper. Some people make deep fried chips from them. Much more sweeter than the more common Corno di Toro. The Golden Treasure chile plants can get between two to three feet tall and are very productive. Golden Treasure peppers ripen from green to a golden yellow and then golden orange.

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Q-ing With Your Average Joe

Fiber Joe

Hello all you happy people..

Happy October everybody! Wow can you believe it’s already October almost time to hand out candy, then carve some turkey, then BAM, Christmas lights, and then we get to start all over again YEE HAW…

This month I’m going to share with you a real simple recipe. Not only is it easy to BBQ it’s not too bad for you either. We are going to do Cedar Plank Salmon with Fresh Vegetable’s over a bed of Long Grain Rice. Sounds harder than it is, trust me.

Shopping List:

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The Freakie Foodie

by
J Scott Bushey

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Seamonster Tacos


My name is J. Scott Bushey. Some readers may know me from my Facebook postings in a variety of spicy food groups or from my numerous food-related Instructables on Instructables.com. However, most readers probably don’t know me at all. I’m not a professional chef, hot sauce maker, food producer, photographer, or blogger. I am, however, I huge fanboy of the hot-n-spicy stuff. I guess it was inevitable, being as I hail from the same hometown as CaJohns. I’m also a devout Slow Food advocate, amateur hydroponic vegetable gardener, and farmer’s market enthusiast.

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Habanero Montreal

by
Martin Lamoureux

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Northern Fire

Bonjour Chileheads,

In the upcoming months I will tell you about my Canadian passion for hot peppers, but first, let me introduce myself to you. My name is Martin Lamoureux and I live in a small town in the suburbs of Montreal. I became interested in chilli peppers in my teenage years at a time when fresh peppers were rare here in Canada. As the years progressed, I discovered some excellent spicy products, especially hot sauce. That world fascinated me, and a couple years later I found a guy who had published a review about a hot sauce and it really captivated me. This reviewer many of you know; he is Mr. Bill Moore. After watching several videos of Bill, I said to myself that here in Quebec we have no one that does this type of thing for the Canadian Chilehead. I decided to take it upon myself to create such a reviewer and I began to offer my own review with sauces from here. The problem for me was that most stores only carried the likes of Tabasco and Frank’s Red Hot, and I wanted the same sauces that Bill Moore was reviewing.

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Spicy Inspiration with Local & Farm Fresh Food

by

Shellie Mierwald

Sweet Heat Gourmet

Early Fall in Central Pennsylvania is prime farmers’ market season, as I’m sure it is in many places around the United States. My husband and I just harvested some of our first yellow bhut jolokias, some beautiful peach habaneros, and our moruga scorpion peppers are coming along nicely. Knowing that this is prime local food season, I took a rare day off from my business at our local farmers’ market, and my husband Dave and daughter Zoe ran the booth for me. I went on a spontaneous road trip to Eastern PA with my good friend Susan to explore and see what local goodies we could find.

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We ended up at the oldest continuously run farmers’ market in the United States, the Lancaster Central Market in Lancaster Pennsylvania. This is a year round indoor market that has been in operation for over 275 years. Inside the beautiful red brick building is a teaming, bustling market with 70 vendors where you can find culinary delights ranging from foods from Ethiopia, Knackwurst from a German stand, fair trade coffee, Middle Eastern delights, Amish delicacies as well as local meats, veggies, and even fresh seafood.

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Mike Hultquist: My Love of Superhots

Mike Hultquist - book cover

Superhot chili peppers are a gift and I intend to spread the word.

I’ve been cooking with superhot chili peppers for quite some time now, though I don’t remember them always being called “superhots”. The name just sort of appeared along with the rise of peppers that crossed the 1 Million SHU line. It was inevitable, really. You need a moniker for something so astonishing, something I consider flat out awesome.

My love for chili peppers began like most others, being introduced to them as a child via the popular jalapeno pepper. That was my gateway pepper. The hottest pepper I had tried before that was the pepperoncini, and even that brought on the spice for me. With the jalapeno, I remember thinking, “Yes! Talk about heat! Flavor!” I was hooked from then on.

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Adventures of the Accidental Chilehead

by
The Sauce Goddess

sauce goddess

Adventures for the trail

My nephew Parker is hiking the Appalachian Trail right now. If you’ve been to the Fiery Food and BBQ Show then you might have met him, slinging sauce and having a great time. He’s not into super hot food, but loves a bit of heat. He has been a guinea pig taste tester for my chilehead adventures on many more than one occasion. Given a little time in the fiery world, who knows, he could be another Accidental Chilehead like me.

The reason I mention Parker is that he posted to his friends on Facebook that he needed food, words of encouragement and so on. Packages can be sent and held for him at the Post Office (thank you USPS for your services). A request for trail food is not something I can pass up. So I decided to make him some treats-Sauce Goddess style.

Jerky 2 ways

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