My buddy in New Zealand, Harvey Yeager, is one of the most interesting people I’ve ever met. A little while back, he kicked me two bottles of New Zealand’s Gringo Killer sauces to play with here in the U.S. When I saw one was named Wood smoked bhutt burn gourmet chilli sauce, I knew this wasn’t going to be a gastronomical cakewalk. And I was right.
Why NOT Eat the Easter Bunny?
Springtime is just around the corner, and fluffy, newborn animal babies are taking their first shaky steps. The last thing you’d want to do is eat one of them…right?
Burn! Tested: Sriracha Beef Jerky
Sriracha flavored beef jerky is a trend quickly turning into a hot new phenomenon in the world of gourmet jerky. Over the past few decades, Sriracha sauce has slowly gained a foothold into American culture, and just as quickly, has extended itself into a wide variety of foods.
Add a Burst of Flavor with Sriracha
A table condiment to similar to ketchup—but much more pungent—sriracha sauce is becoming increasingly popular, and expanding from its traditional Thai roots into other cuisines.
The Top 10 Spiciest Instant Noodles of All Time
Here’s a list of the Top Ten Spiciest Instant Noodles Of All Time, courtesy of The Ramen Rater…who has sampled more than 800 different varieties of instant noodles over the past 10 years.
How to Make Asian-Style Cayenne Hot Sauce
This year I used about a pound of Las Cruces Cayenne pods to cook up a sweet and spicy Thai sauce. This sauce is thicker than “Louisiana Styel” hot sauce, and is less vinegary. Have fun!
The Great Pastrami Experiment
Basically, pastrami is what you get when you smoke a side of corned beef, instead of boiling it. After doing some research online and talking to German friends who had attempted it, we decided to give pastrami-making a try.
