People have debated whether or not spicy food right before bed actually causes nightmares. A recent story on NBC.com says there’s some evidence supporting that notion.
Kung Pao Chocolate
I like the concept of crowdfunding but I hate the name. It’s too PC for me. “Guerilla financing” just sounds more revolutionary if not not outright dangerous.
Speaking of which, Kung Pao Chocolate Bars has started an Indiegogo campaign to launch the release of its first 10,000 candy bars. They’re a new confection that brings sweet milk chocolate together with a proprietary blend of chile and spices that to make an awesome candy bar.
Salsa Roja Remembered
Long ago there was an absolutely filthy-yet-magnificent taqueria called Mexico Lindo located on a dingy stretch of Euclid Avenue in my-then hometown of Ontario, California. For a kid raised on Taco Bell enchiritos (a bastardized enchilada, quite horrific actually) and Rosarita make-at-home taco kits as “authentic” Mexican, it was quite a revelation.
Sit and Spin: Epicoa’s Sweet Portable Rotisserie
It’s not much help against assassins in helicopters, but if you like the idea of portable rotisserie grilling, it’s worth a look.
Perfect Chemistry: Capsaicin as Jewelry
If you make someone weep and blush on Valentine’s Day, you’ve either done something really well, or really screwed the pooch. However, if you want to let someone know they’re as hot as capsaicin without frying their tastebuds, this clever gift might be the way to go.
Green Chile Meets Chicken Wings. OH YEAH!
Even the hardest chicken wingnut gets a little tired of the little red variations on poultry limbs smothered in crimson heat. If you know one of these fanatics, here’s your chance to throw them into a tailspin. A smoldering, hot tailspin painted in green.
The Four Horsemen of Super Bowl Barbecue
During the Bare Bones competition at Meatopia Oakland last year, I couldn’t help but hear Chris Lilly talk to his Kingsford buddies about this year’s football season. Mostly because I was eavesdropping. That conversation mutated into the kernel of an idea which grew into a great question: what do some of the biggest and brightest in barbecue do for Super Bowl Sunday?
