Both of us recall that our first experience with ginger was during childhood: tasting our mothers’ homemade ginger snaps, those spicy cookies with just a hint of a bite. It was quite a few years later that either one of us experimented with the freshly peeled root, but now all forms of ginger find their way into our …
How to Grow 500 Chile Varieties: Janie and Fernando of Cross Country Nurseries
Story and Photos by Mark R. Vogel Editor’s Note: Janie and Fernando have been long-time supporters of the Fiery Foods & BBQ Centra; and our other chile-related enterprises, and loyal advertisers. This article was written in 2008, so there have been a lot of changes, including hundreds of varieties of tomatoes and eggplants. Go the their website here to get all …
Authentic Jamaican Jerk
Story and Location Photos by Jessica McCurdy Crooks; Food Photo by Norman Johnson Recipes Jerk Rub/Seasoning Jerk Sauce Jamaican Jerk Pork For the Grill Jess’ Super Hot Jerk Chicken Vegetarian Jerk Tofu Driving along the winding roads of Jamaica, the tantalizing aromas of grilling chicken, pork and fish permeate the air. Dotting the roadsides are makeshift cook shops and sheds, …
Tasting the Heat in Oz
By Dave DeWitt We completely lost Friday on our trip to Sydney in 2000. Mary Jane and I took off from Los Angeles at ten o’clock Thursday night and, after crossing the International Date Line, arrived at the Sydney airport at 6 a.m. Saturday morning. Since we had been flying for nearly fifteen hours, I didn’t mourn the …
Bugged Out In Thailand!
I Can’t Believe I Ate the Whole Bug!And Other Culinary Adventures in Thailand By Paul Ross Recipes: Nam Jim Jeaw Sauce Kaow Soy Kai (Curry Noodle Soup with Chicken) Som Tam (Green Papaya Salad) Moo Pad King (Pork Fried with Ginger) Kaeng Khiao Wan Kai (Green Chicken Curry) Phad Khi Mao Kung (Spicy Stir-Fried Prawns) Proof that we talked the …