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Slow-Cooked Pork with Chipotle Pumpkin Salsa

As part of the Burn! Blog's ongoing pumpkin-related coverage, I decided to fool around with a jar of Chipotle Pumpkin Salsa with Roasted Tomatillo, produced by Chef Rick Bayless' Frontera Foods company. Throw it into a slow coo...
 
 
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Easy Photo How-to: Chiles Rellenos

Here’s a blow-by-blow description of how to make classic New Mexico-style chiles rellenos. Creating truly great chiles rellenos requires a bit of effort, but once you’ve had that first cheesy, glorious bite, you’ll be glad you ...
 

 
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Thai Red Curry: The Art of Asian Heat

There’s something about the richness of red curry paste that is incredibly satisfying to the palate; in fact, I find that even a small portion of good red curry leaves me feeling sated—much more so than a comparable amount of C...
 
 
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Hunting Chicken of the Woods in Alaska

Late August is the time of year when the day-glo orange-and-yellow fungus called Chicken of the Woods crops up on the dead and dying trees in the deep woods. I recently had the pleasure of spending a few days wandering the fore...
 

 
 
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Kettle Chips with a Kick

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. Continue reading →
 
 
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FedEx Workers Get A Snootful of Chile Concentrate

According to reports, a forklift operator punctured a 5-gallon container of concentrated capsaicin liquid that was destined for a hot sauce manufacturer. Continue reading →
 
Snake River Farms Wagyu Brisket

 
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Perfect Summer Party Food: Flautas Done Two Ways

If you're having people over and want to serve Southwest-inspried finger food, look no further than flautas. Here are recipes for beef and chicken flautas. Continue reading →
 
 
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Kismot Killer Curry Kicks Contestants’ Keisters

Edinburgh, Scotland-based Kismot Indian and Bangladeshi restaurant was ground zero for the mother of all curry-eating contests. Though a few had to be hospitalized after eating the curry laced with superhot chile peppers, they ...
 

 
 
Bloggers
 

Eat More Heat Speaks: Giant Corporations vs. The Little Guys

I recently visited the Houston, TX studio of Eat More Heat, where James Wreck, David Martin and I discussed (among other things) the opening of their new Houston hot shop called iBurn, corporate saucemakers, and how things are ...
 
 
Bloggers
 

James Wreck Sets Fire to Houston with iBurn

I recently visited the Houston, TX studio of Eat More Heat, where James Wreck and his trusty sidekick David Martin produce a weekly live video program focusing on spicy product reviews, with a generous helping of irreverent hum...