A Camerons Stovetop Smoker will rock your cooking world. Cam and I hooked up when the weather turned cold and I wanted to have some hot-smoked chicken. Being a real sissy when it comes to grilling in bad weather, I decided to try one.
Pepper Spray: Please Don’t Try It at Home
What to do if you catch a blast of pepper spray in the face…other than screaming and rolling around on the ground.
Flavor Wheel Takes the Guesswork Out of Picking Peppers
The Chile Pepper Institute’s Chile Flavor Wheel is a chilehead chef’s best friend. The wheel is similar to flavor and aroma wheels designed for wine, only for chile peppers instead.
Using Green and Red Guajillo Peppers
One of our readers asked about using green guajillo chiles, and how to get them to ripen this late in the season. Dave DeWitt to the rescue!
Your Very Own Ripening Box
Every wonder how it’s possible to have at least semi-ripe tomatoes in the middle of winter? It’s because they are picked green for shipping and then gassed with ethylene to cause them to ripen. You can use the same trick at home with a ripening box.
Ask Chef Mike: Cherry Tomatoes and Peppered Vodka
One of Chef Mike’s favorite recipes is for “Bloody Mary Tomatoes.” These cherry tomatoes, marinated in a Bloody Mary mix, make a great appetizer for an adult party. You can dial up the heat by using peppered vodka made with this simple recipe.
Super Hot Test Field Yields New Info, Fresh Pods
There’s some hot stuff going on in southern New Mexico. This year, an acre of land near Las Cruces was planted with several varieties of super hot chiles. Could this spell hope for a struggling New Mexico chile industry? Marlin Bensinger and Dave DeWitt think so. There are even some fresh super hot chiles available for sale!
