Warning: King Tong is not for the timid. And it shouldn’t be. Not with a name that cool. C’mon. Depending on what type of movie you like, it sounds like either a pun on King Kong, a Chinese crimelord in a kung fu movie, or an adult film actor with a very strange “mutation.” In reality, it’s a heavy duty stainless steel pincer for manipulating coals and burning wood chunks from over two feet away.
Cube Chile: Resistance is Futile
… or is there a Chili’s Cube? According to a press release on April 1st, scientists have succeeded in the Dutch Westland in growing a jalapeno version in cube form. It was carried on a gene called A23-157. A tomato breeding, in the form of a cube, succeeded several years ago.
Homemade Horseradish 101
While commercial horseradish is pretty good (I like Gold’s but there are a bunch of others out there) nothing beats homemade horseradish. Making your own also lets you tailor the heat and the texture. Here’s what you need to make yours in-house
Test Driving UV Vodka’s Sriracha Vodka
You’re clearly not at the Burn! Blog to read about Blue Vodka, so let’s get to the hot and spicy stuff. As I mentioned in my last post, spice can be an overly invasive flavor in “traditional” cocktails to the point that they just don’t taste very good. Jalapeño tequila, we decided, was better for cooking than drinking. The folks at UV got smart with their flavors on the Sriracha flavor by taking a very flavor that folks already love and recommending a well-known cocktail right out of the bottle: the Bloody Mary.
The Return of Hot News
It’s been too long since I’ve run a news post on the blog. Well, no more, I say! Hot News is back and I’ll try to run it once a week. If you have a news item for us, please message us on the Facebook page and we’ll be happy to run it. And now, the news…
Irish Scream: The CaJohn’s Green Bloody Mary Project
Happy St. Patrick’s Day, everybody! While you stuff yourself with green beer, corned beef, and McDonald’s Shamrock Shakes, I’ll be sipping something I’m calling the Blood Leprechaun. It’s a green tomato and tomatillo-based Bloody Mary that cranks up the heat with CaJohn’s Irish Scream hot sauce in it.
Frog Bone Cajun Sauces
Keith “Boudin Man” Jenkins, a native of Madisonville, LA, moved from his home 40 miles north of the Big Easy to Flint, TX in 2010 and started selling shrimp and crawfish from the back of a pickup truck on weekends. He then opened the “Cajun Bayou Seafood” restaurant offering fresh seafood and what many called “the best boiled crawfish around.”
