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?
Doctor Doomed: Hallucinating Physician Assaults Taste Buds
British Radiologist Ian Rothwell, 55, became the first person to finish the world’s hottest curry at a UK restaurant while suffering hallucinations brought on by the dish. Truth to tell, drinking a glass of riot spray would have been cooler. And cooler. That’s what happens when you eat something with a reported six million Scoville units of heat in it. The curry is chock full of 20 Naga Infinity Chiles and has to be prepared by chefs wearing goggles and a face mask.
The Fisher King: He’s Gonna Need a Bigger Boat
And with a payday like this, he’ll be able to afford it. The anonymous tuna slayer who captured this 489 pound bluefin tuna got a huge buyout to go with it.
Tamale-Making How-To
If you want to try making your own tamales at home, here’s a step-by-step photo how-to for traditional New Mexican red chile pork tamales.
The Cure: Do-It-Yourself Spicy Olives
The preservation method is simple: First the olives are blanched in hot water. Then moisture and bitter components are drained from the fruit with sea salt, and finally the fruit is dried – in the early days by use of charcoal fires, now in special drying ovens, called “essiccatori” (dehydrators).
Tea Smoking: Burning These Leaves Won’t Get You Arrested
Try tea-smoking as an Asian alternative to boring roasted turkey this Christmas. It’s a style of cooking meat that hails from China’s Sichuan (formerly Szechuan) region, which is known for its hot, spicy cuisine.
