Just in time for Cinco de Mayo! Rockers Pierce The Veil are cranking up the heat with a new hot sauce called “Ragin’ Cajun.” The new hot sauce blends habanero and cayenne peppers, garlic, onion, vinegar, black pepper and salt and is available in 5 oz. bottles. “Ragin’ Cajun” is Pierce The Veil’s third hot sauce to date, following the “En Fuego Hot Sauce” and “Diablo Verde Hot Sauce.”
White Lightning: How They Do `Cue Sauce in Alabama
In Alabama, white sauce replaces sweet with sour for grilling with a twist. Like conventional tomato concoctions, homemade white is as varied as the tastes of its makers.
Sex, Lies, and Chile Gardening
The weather is warming, and chile pepper gardeners all over are plotting their plantings for the season. Learn how to separate the myths of chile gardening from the reality as Cap Farmer tells all!
Dinner on the Diner, Trans-Siberian Style
Sharon Hudgins reminds us of the Sibera that existed before all of the much starker Soviet Union years.
Fire Death Easter Egg: The Wrath of Khan
The next time Easter and April Fool’s fall on the same day, I’m going to wrap one of these as a Reese’s Peanut Butter Egg and give it to a certain buddy of mine as a “gift.” Asad Khan, owner of India Dining in Warlingham, UK applied some serious fire to the chocolate Easter egg this year. He used a ghost chile, a scotch bonnet and a habanero in the recipe.
Burn! Tested: The Jeavenly Host
That’s where Jalapeno Jeaven’s Jeavenly Host entered the story. They exhibited at the National Fiery Foods and Barbecue Show this year and agreed to let me review one. I was interested in what they had to offer not just because I needed a popper rack. Theirs had one significant difference worth noting—prongs.
Why NOT Eat the Easter Bunny?
Springtime is just around the corner, and fluffy, newborn animal babies are taking their first shaky steps. The last thing you’d want to do is eat one of them…right?
