Members of Gen Z have grown up in a world that has always been connected and multicultural so, for them, there is no such thing as ethnic cuisine…
Fany Gerson: Mexican Culture and Flavors in New York City
“Our success is based on getting married with our ideas,” she said. “We cannot lower our guard.” And finally, “Mexico es lo maximo!”
Spicy Truffles
Here is Harald Zoschke’s recipe for truffles. He notes: “If you are a chocoholic (like me), and like it spicy (like me), you’ll love these melt-in-your-mouth chocolate truffles. They have a pleasant zing, which you will notice shortly after you taste the nice chocolate-fruit flavor. Best of all, this is a truffle recipe that’s easy to prepare! Melting the chocolate in a bowl over hot water is necessary because it would burn easily with direct heat, rendering it useless. Also, avoid even smallest amounts of water getting in contact with your melted chocolate; it would get lumpy, and you would have to start over, melting fresh chocolate.”
2016 Fiery Foods Show Post-Game Wrap-Up
The National Fiery Foods and Barbecue Show kicked off March 3rd and ran through March 6th, at the Sandia Resort in Albuquerque. Last year’s show held an omen that predicted what’s becoming the next big deal in spicy: the sweet stuff. We’d seen a few fruit salsas and fired-up chocolate in 2015; this year, there were so many sweet offerings I half suspected to see a free insulin booth. Fruit salsas and hot sauces, jams, jellies, and chocolates made their presences felt with authority all over the showroom floor.
Gourmia to Introduce Ultra-Versatile IoT Cooker to American Kitchens
With an interactive color screen, Wi-Fi connectivity, and a mobile app that lets you monitor progress, the Gourmia GKM9000 guides cooks step-by-step through pre-programmed recipes and handles every part of the process, from chopping and mixing to cooking.
5 Routes to Sweet Heat (That Don’t ALL Involve Chiles)
Lately, I’ve been posting a lot of recipes for spicy desserts. Not just because we writers are a lazy lot people who try to get the most out of a subject. Over the last few years we’ve seen more sweet offerings at the National Fiery Foods & Barbecue Show. Seeing a tendency like this at one show would be happenstance, twice coincidence, and three shows, well, that’s an outright movement. The easy route to sweet heat is the strategic application of cayenne or chile pepper to chocolate. While I’m as easy as the next guy, there’s no real art to just adding a chile to an existing dessert recipe and calling it a day. Here are some sources of heat to consider when you start your own adventures in spicy dessert.
Habanero and Lime Cheesecake
Between the lime and the habanero in this cheesecake recipe, you get a lovechild of sweet, sour, and hot. The other parents tend to tone down the hab’s fire from a roar to rumble, so it isn’t overpowering.
