Hola Dave,I have just been told that we won two awards with our products and that is great news. I am writing because I have a question which I think you can help me with. In all our products we use a hot pepper from the Ecuadorian jungle which we have reproduced and performs wonderfully not just as an ingredient …
Making Pepper Mash
Dear Dave,I am looking for information about making pepper mash. I cannot find any information other than how to buying it. Thanks for any help you can give. Cool Website.–DaleHello Dale:It is explained in our article "How to Make Hot Sauces."–Dave
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 …
Sizzling Seafood, Part One
By Mike Stines Almost every cuisine has its variety of piquant fish… from ceviche to spicy soups to pan-fried fish. And most recipes – even humble fish and chips – can be adapted to add a spice component. Sichuan Shrimp This recipe makes an impressive entrée that is easy to prepare, yet elegant in its presentation. Szechwan Shrimp 1/4 cup …