Entries tagged with 'spices'
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Earlier this month, The Next Food Network Star season five finale shocked some people when Bel-Air real estate agent Jeffrey Saad lost to stay-at-home Texas mom (and almost eerily Sandra Lee-reminiscent) Melissa d'Arabian. But based on the fourth season's results (when runner-up Adam Gertler landed a show in addition to the actual winner Aaron "Big Daddy" McCargo, Jr.) it's no big shocker that Saad wound up with his own little show himself. The Spice Smuggler is just online—at least for now. The name was clearly a riff on the The Ingredient Smuggler, Saad's pilot for his hopeful show in TNFNS's final episode. (Food Network was not going to let the opportunity to use smuggler slip!) In each of the...
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Note: On Wednesdays, Andrea Lynn, senior editor of Chile Pepper magazine, drops by with Serious Heat. Photo from jcwadeaz on Flickr Last month, I took two of our interns to New York City's Fancy Food Show to hunt the aisles for spiciness. We separated, and when I met up with them both, they had--separately, mind you--taken a small but scorching sample of a dried bhut jolokia, the hottest chile on Earth. They were both stunned by the heat, gulping up any drinks they could find and ruining their palates for the day. "Did I not teach you anything during your internship?" I asked. Lesson number one of a Chile Pepper internship: Don't eat a sliver of the bhut jolokia unless...
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"Ask as politely as you want, but Morocco's famous hospitality does not extend to revealing the spices or proportions contained in this legendary spice blend." Note: On Thursdays, Andrea Lynn, associate editor of Chile Pepper magazine, drops by with some Serious Heat. This week, she joined forces with travel writer Kate Mulcrone to discover the mystery of a Moroccan spice blend. Sifting through unground ras el hanout. Forget the baffling, labyrinthine streets of the medinas in Marrakech and Fes—the true mystery of Morocco is found in the pantry. Right next to jars of cinnamon, cumin, and dried ginger you might find ras el hanout, a blend of anywhere from ten to 100 spices that is the carefully guarded secret behind...
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Note: On Thursdays, Andrea Lynn, associate editor of Chile Pepper magazine, drops by to drop some Serious Heat. I just returned from a trip to Morocco with an extra bag packed with spices--ras el hanout, dried ginger root, long peppercorns--the options were seemingly limitless. While I lugged my spices around Morocco, a friend on the trip said she would just keep ordering all hers from Penzey's. Fair enough—Penzey's does produce first-rate spices. My supply of spices comes from a few different locales. In New York, my go-to source for spice is Kalustyan's. Whenever I'm in Atlanta, I make sure to hit up the DeKalb Farmer's Market. And when I'm in Alabama, I steal some chile powder from my mother. She...
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Hunter, Angler Gardener, Cook Hank Shaw of the always informative (and Beard Award–nominated) blog Hunter, Angler, Gardener, Cook shows us how to make homemade paprika. It's not the kind of thing you do over a weekend, though: Turns out making paprika is easy, but it takes a while; it’s like that famous recipe for Stewed Elephant that starts with “cut elephant into bite-sized pieces.” You basically need to start paprika a year before you want the powder. That's because he made it from chiles he grew last year and hung up to dry. As it turns out, you need just the right kind of pepper and need to dry them in a shady, arid spot. After that, it's a...
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Brian Halweil of Edible Communities and editor of Edible East End checks in with the word from Sag Harbor, New York. Forgive the hordes of patrons making their way to Sen Spice if they look bewildered. The new 48-seat Indian restaurant on Main Street in Sag Harbor, New York, is manna in an East End ethnic eats desert, where the closest route to Subcontinental delights is the Long Island Expressway to Hicksville or the Hampton Jitney to Jackson Heights in Queens. But there wouldn’t be a packed room in this former lounge, which still retains its hazy, club feel, if not for the impressive and unorthodox Indian food being turned out by chef Chani Singh (right)....
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In the future, there will be no need to reach across the table for your salt and pepper; just ask your dining companions to shoot it right onto your food with the spice gun! [via bb gadgets]...
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Deb of Smitten Kitchen points out that fresh nutmeg innards looks like brain folds. Mm!... ...Euh....
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