Hey Dave:I’m brand new to pepper growing. My Anaheims and jalapenos are going great. My habaneros seem to be going strong, just a little slower than the others (which seems to be normal from my readings). My question is about my cayenne peppers. They produced pods before any of the others and they have produced a lot! The problem, is …
Chiles and Tomatoes interbreeding?
Hi Dave,Years ago I grew tomatoes and peppers in the same garden, side by side. One of the tomato plants’ fruit seemed to acquire all of the properties of the bell pepper–hollow inside, with the seed cluster in the middle, towards the top–but it was still a tomato. I thought it was just a fluke, so I took the seeds …
Chile Vinegar Recipe
Q: Dave,There’s a fish place in town that keeps bottles of "pepper vinegar" in the condiment rack. Each bottle has a small chile inside and the flavor is perfect for fried foods (especially fish and chicken.) And the product doesn’t require refrigeration. I think that they’re made in-house, as I haven’t seen this product in the stores. No one at …
Firewater: Beverage Etiquette Solved at Last
By Dave DeWitt Miss Manners is completely baffled. Emily Post has no clue whatsoever. In fact, there’s a crisis these days in the world of etiquette because none of the experts can answer the question: what drinks should be served with hot and spicy foods? The turmoil has been caused by the fact that more and more Americans are consuming …
Sizzling Seafood, Part Two
By Mike Stines, Ph.B. Almost every culture has their variety of piquant seafood… from Jamaican pepper shrimp to Creole shrimp and andouille jambalaya to Filipino hot and sour soup to Indian fish curry to Korean Jjamppong, a spicy noodle and shrimp soup… and everything in between but they all have a common thread, the liberal use of fiery chiles and …