How did you develop a spicy tolerance? Through a mentor? By force-feeding yourself jalapenos?
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What to do when you don't have the right chile. You know the drill. You've clipped or printed out a recipe that's supposed to be tonight's dinner. Except, the grocery store betrays you—not having those few essential items you need. As an editor at Chile Pepper magazine, for me that usually means a certain chile necessary to test or develop a recipe. For example, in certain regions, some chiles like cayenne are impossible to find fresh. The key to finding an adequate chile replacement is knowing its heat level, sweetness, and smokiness. We pooled our resources to come up with a substitution guide for whole chiles. While it focuses on whole fresh or dried chiles, you can always use a...
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Note: On Wednesdays, Andrea Lynn, senior editor of Chile Pepper magazine, drops by with Serious Heat. Photograph from thebittenword.com on Flickr I find that barbecue sauce partiality is heavily influence by how you were raised. So it's no surprise this Alabama gal craves pulled pork with that tangy white sauce of Big Bob Gibson's, famous in the Northern part of the state. There are other barbecue sauces I love, of course, but nothing transports me to my childhood like that mayo-like white sauce speckled with pepper. That is, until I recently tried Big Bob Gibson's Habanero Red Sauce for a round-up of favorite sauces in Chile Pepper's May issue. How can you improve upon a championship red flavor? Add a...
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