Below you'll find a list of all posts that have been tagged as “peppers”
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… …
Text and Photos by Harald Zoschke Another one from my new & exciting series “Harald grills everything but his Mom.” You may (or may not) have heard of Turducken. That’s a somewhat unusual dish from the Southern U.S., consisting of a chicken stuffed into a duck, which is in turn stuffed into a turkey. Hence the name, constructed from TURkey, …
NMSU Research Report 763, November, 2008 By Danise Coon, Eric Votava, and Paul W. Bosland Photos by Paul W. Bosland, Dave DeWitt, and Harald Zoschke The New Mexican-type chile is an important ingredient in the Southwestern food industry. Chiles have grown from a regional food for tourists to an important international export. Improvement of New Mexican chile cultivars through breeding …
Editor’s Note: This excerpt from Peter J. Hatch’s book, “A Rich Spot of Earth”: Thomas Jefferson’s Revolutionary Garden at Monticello, is reproduced by permission of Yale University Press (New Haven: Yale University Press, 2012, 145-148). Order it from Amazon.com here. By Peter J. Hatch Jefferson grew various forms of Bells, Bullnose, sweet, and cayenne pepper (Capsicum annuum), as well …
By James Street Editor’s Note: This short story about a chile-eating contest in Tabasco, Mexico, was first published in The Saturday Evening Post on May 14, 1955. The author makes so many errors about chile peppers, black pepper, and melegueta pepper that it’s humorous. How many errors can you spot? I do not like stories that suggest one thing and …
