Below you'll find a list of all posts that have been categorized as “All About Chiles”
By Dave DeWitt & Mike Stines From Thailand: Deep-Fried Curried Fish Patties and Thai Baked Stuffed Chile Peppers From Singapore: Singapore Fried Prawns with Dried Chile From Vietnam: Fish with Ginger Salsa From Borneo: Tangy Marinated Fish From Cambodia: Tantalizing Catfish The Mekong Catfish above is a good example of why some catfish and groupers are called “the pigs of …
By Mike Stines, Ph. B. Salt block cooking has become one of the latest “trendy” way to cook food… similar to the way plank cooking and stone grill cooking was a few years ago. The concept is simple: you preheat a block of Himalayan salt to a very high temperature on your grill or stovetop and cook whatever you like… …
By Rick Hendricks [Editor’s Note: This essay is excerpted with permission from Sunshine and Shadows in New Mexico’s Past: The Statehood Period 1912-Present, published by Rio Grande Books (www.RioGrandeBooks.com) in collaboration with the Historical Society of New Mexico.] New Mexico is the only state in the United States that boasts a state question: “red or green?” While such a question …
Bolivia, 1892 Pimento.—Fruit of a species of Capsicum, and much used in flavoring. There are several varieties, all found in the valleys of Yungas, the most piquant being that called Vlupiqua, having the size and form of a pea, with a red or green color. That called Locoto is the size of a small egg, and is nearly as strong …
By Dave DeWitt, Nancy Gerlach and Jeff Gerlach; Photos by Harald Zoschke Most chile lovers are familiar with New Mexican green chiles, which are the large (5″ to 10″), fleshy, mild chiles that are also called Anaheim chiles. (Anaheim is actually a variety of New Mexico chile, as are Sandia, Big Jim, etc.) These same green chiles are the …
