Dear Dave:We tried to make our own hot sauce but it is very watery/runny. We use white vinegar, chili pepper powder, salt, tomato paste, paprika, a dash of lime juice and a dash of allspice. We have tried many variations to try to make the hot sauce to coat our buffalo wings but to no avail. The sauce does not …
Cinco de Mayo in Italy
By Dave DeWitt From left, Renate Zoschke, yours truly, Prof. Amedeo Alpi, Massimo Biagi, Marco and Giacomo Carmazzi, and Harald Zoschke. Photo by Mary Jane Wilan. Other photos by Harald Zoschke. On May 5, 2015, Mary Jane and I were staying at Harald and Renate Zoschke’s house beside Lake Garda in Bardolino, Italy. But that didn’t stop us from celebrating Cinco …
Spices: Cayenne Pepper, 1836
Besides the Piper nigrum there are many varieties of pepper in use among the natives of the countries where they grow; of these, that best known to us is called Cayenne pepper. The plant Capsicum, from which this spice is procured, is a native of both the East and West Indies, but the variety named Capsicum baccatum, or bird pepper, …
Capsicums in America, 1865
Editor’s Note. This is a listing and description of the peppers of the Capsicum genus commonly grown in the United States in 1865. It is from the book The Field and Garden Vegetables of America, by Fearing Burr. Boston: J. E. Tilton & Co., 1865. Please remember that we have learned a lot about chile peppers since this was written, …
The Cult of Currywurst
Story and Photos by Sharon Hudgins What could be more German than Currywurst: chunks of sausage slathered with a sauce based on the same ingredients as Anglo-American tomato ketchup spiced up with English Worcestershire sauce, Hungarian paprika, and Indian-inspired curry powder (by way of Britain), served with French fries on the side? And now some Germans have added another multicultural …