Why wouldn’t you try making your own salsa or hot sauce? Our cousin, the Fiery Foods and Barbecue SuperSite, has all kinds of useful information on smoke, spice, and heat. Here are three articles from it to get you started cranking out your own custom fire.
Tropic Thunder: Hurricane Dave Hits the Sandia Resort
Okay, there wasn’t actually a hurricane at this year’s National Fiery Foods and Barbecue Show in Albuquerque. We had wind and rain with a healthy dash of chaos to really set off the event, though. There just wasn’t any of the downside you get in an actual tropical storm.
Dave’s New Year’s Food Resolutions
All my life I’ve had this attitude that if everyone else is doing it, I’m not. This mostly relates to insubstantial things, which is why I’ve never smoked a cigarette, joined a fraternity, church, or bridge club, and I refuse to discuss religion or politics in most situations. About food, I’m the same way, so my preface here will help …
Black Friday and Cyber Monday Show Specials
For Black Friday to Cyber Monday, November 29 through December 2nd, if you buy a booth and pay in full you will receive a free enhanced show program booth listing, a $50 dollar value. If you have a booth already in the the show, 20% off any show program purchases of enhanced listings and ads. Can’t make the show? Please enjoy 15% off all show program ads.
Firing up Fuze.SW
Fuze.SW 2013, Santa Fe’s first-ever food conference of its kind, takes place at the Museum of International Folk Art the weekend of November 8—10, 2013. James Beard Award-winning authors and chefs from across the US will gather with leading historians, archaeologists, cultural commentators, and folklorists to discuss and demonstrate how traditions and techniques from diverse heritages have intersected to create a culinary tradition uniquely New Mexican (and transported globally).
Playing with Fire: My Microfarm Experiment
If you’re a home gardener, you’ve probably experienced the dreaded Zucchini Syndrome. Over-producing squash plants make the zukes faster than your family can eat them. You try to give them away, but no one wants them because they’re now larger than your cat. Well, the same thing can happen to chile plants, which is why I wrote Too Many Chiles with Nancy and Jeff Gerlach. But at least you can dry the chile pods to preserve them—something you can’t do easily with zucchinis and large tomatoes.
Burn!’s First Photo Caption Contest
Last week, Dave DeWitt emailed this pic to a select group of us and a couple of captions later, we thought it’d be a great idea to let our readers duke it out with their entries in our first photo caption contest. You’ve got until Monday, April 29th to hit us with your best shots.
