Don’t say I didn’t warn you. The latest Chile Pepper Magazine is dedicated to hot sauce (press release here & first notice) and the HSB is featured, as well as The Hot Zone Online. The editors at Chile Pepper went to great lengths to research and interview lots of collectors, as well as reviewing 100’s of hot sauces.
If you don’t have a subscription, you can get one here - This issue pays a great homage to hot sauce and hot sauce lovers. I’ve been a long time subscriber, with issues dating back to 1991 - back when the issues were predominately black and white, but this is truely the first issue dedicated to hot sauce.
Chile Pepper is a true gourmet foodie magazine with a lot more spice, the articles tend to work in more recipes and not so much spice that newb chileheads would run for the hills. On the other hand, Fiery Foods & BBQ, started by Dave Dewitt (former editor of CP) slants towards industry related news and show coverage (the 2006 Fiery Foods Show is fast approaching). On the flip side, Chile Pepper Magazine also puts on the ZestFest where entrants vie for the coveted Golden Chile - the industry equivalent of an Oscar.
Living in NYC, I had the great fortune of visiting the Chile Pepper head quarters for a photo op for this months Fire Side Chat (no, that is not my computer). Beyond housing the hub of CP, the offices are also home to lots of cheerleaders (LifeStyle Media - the parent company of CP also has several cheerleader magazines). Chiles & Cheerleaders - yum!
Tags: Chile Pepper, hot sauceChilehead Comments:
Posted by: Nick Lindauer - Categories: Uncategorized
Permalink: Chile Pepper Magazine & The Blogs
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9 Comments »
I just finished reading through the newest Fiery Food & BBQ Mag, (MAR/APR)….
What the *%&$#? Besides the “Lesson on Labels” by BLP Labels, Inc and checking out the advertisements, this subscription magazine is the worst ever.
AND check out the “Habanero’s of Yucatan” article. It is an interesting article but jeeze…what a complete editing debacle. Grammatical errors! Here are a few exact lines;
“For construction, a flat area is chosen and they have been built in any geographic are of Yucatan.”
“Pest and diseases are significantly reduced by the screen and also access of workers to the screen house is restricted.”
“Habanero pepper production in Yucatan is in a transition process, from being for many decades a rather small crop within a local market consumption to a global internationally demanding crop that is retailed fresh or processed in large amounts.”
And I would have forgiven the editor except for this one:
“Weeds are almost absent and the the few growing are manually controlled.”
Yes, TWO “the”s.
***But the cover does have a sweet chick with some nice McGillicutties.***
thakswet… thank you very much for the compliment. I emailed Nick today to see if was interested in posting the article on the blog as an informative piece.
Thanks again!!
NICK Please POST!
copyright might apply.
Yeah the Label info. SOmething I am going to be tackling soon!
I am new to the pepper world and am going to grow several varieties in my garden this year. Iwas wondering what (and how) one is supposed to “age” peppers? Can anyone fill me in on the definition of, and tell me how to “age” my peppers?
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Smilies - HSB Rules & Regs - Spamtastic?
Nick, nice smile/smurk…..and some really great quotes. Are you goig to be a regular with the Fire Side Chat?
I have to say this magazine rocks; a must subscribe.