Over the years our readers have asked us nearly 700 questions on every conceivable aspect of chile peppers. Someone, somewhere at the SuperSite had the brilliant idea to stick all that knowledge into FAQs in a searchable database. The questions were answered by the SuperSite staff, under the direction of publisher Dave DeWitt. If you have any of your own chile pepper questions, message it to us. Here’s a snapshot of just some of the info you’ll find at the SuperSite.
Dave DeWitt’s Book Tour Dates Set
I’ll be on the road to four locations in Texas in August to perform cooking demonstrations for one of two of my latest books, Dishing Up New Mexico, at four Central Market Cooking School locations. I’ll be in Dallas (August 11), Ft. Worth (August 12), Austin (August 13), and Houston (August 14). While in Houston, I will be making appearances around the city and particularly at the iBurn hot shop.
Garden Bounty: 3 Spicy and Chilled Summer Soups We Love
I guess I don’t need to tell you that these soups are refreshing to serve during hot summer days and you don’t need to turn on the stove. But I do need to tell you that fruits and vegetables fresh from the garden or farmer’s market make the most flavorful soups, and also that your food processor and/or blender will get quite a workout.
Hot Monkey Pepper Vodka
Guarding the northeast post at Distillery Row is New Deal Distillery, home to 4 vodkas, 2 gins, and 2 liqueurs. One vodka is a perfect fit for us here at the Burn! Blog, and you’ll know right away by its name: Hot Monkey Vodka, the star of New Deal’s line because it won a Gold Medal for flavored vodkas at the 2008 San Francisco World Spirits Competition, the Olympics of distilled spirits.
Baja Shrimp Martini
This “martini” is a refreshing and spicy blend of shrimp, avocado, tomatoes, cilantro and lime… gazpacho with shrimp!
Tequila Chamuco’s: Satan’s Firewater and Five Ways to Drink It
The Devil and I go way back. Growing up, we ran into each other off and on at elementary school, mostly at the principal’s office. It wasn’t until my junior year in high school when I got a car and a girlfriend that we became BFFs, though. Since then, we’ve had many adventures together. The latest came when Chamuco’s Tequila CEO Mark Howard gave me a bottle of the company’s reposado to review. From the snazzy box to the handmade artisan bottle and all the way to the taste, my old buddy’s touch is definitely evident.
4 Great Articles for your Sweet Heat Arsenal
In rock band terms, hot sauce and peppers are going so mainstream it’s almost as if they’ve sold out. When McDonald’s and its fast food ilk are all running McChipotle this and that, it’s time for the cool kids who were chileheads before everyone was doing it to branch out. Gene splicing spicy with sweet is an awesome way to do just that. Here are some ideas from the Super Site to kick start your noggin into high gear.
