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Sugar Rush: Can Pancake Frozen Custard from Shake Shack Be Considered Awesome Even If It Doesn't Taste Like Pancakes?
I have a suggestion/theory on this one. Yesterday I ordered the Apple Rosemary custard at Shake Shack and enjoyed a few spoonfuls in the park. Apple: check. Rosemary: check. I capped it and took it back to the office, stuck it in the freezer, and shared it with folks in the office about 90 minutes later. Upon re-tasting, it was sweet and super-creamy, but the apple and rosemary flavors just weren't there any longer. Perhaps in your case the pancake essence was too ephemeral to survive the trip?
Chile Pepper Magazine Presents: Cowtown Eats
Ha! Only YOU can prevent bad barbecue!
Thanks, Smokey!
Chile Pepper Magazine Presents: Cowtown Eats
I do like Angelo's a lot, and have had great ribs at Riscky's. The fact of the matter is that our rental car was otherwise occupied, and Railhead was a short stagger from the hotel for our ZestFest-weary bones! I do believe that sausage is worth a stop, though -- I've had a lot of chile-cheese sausage, and it's rare to find it that hot and juicy.
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Serious Heat: Habanero Turkey Chili
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Recent Comments | Response to Comments
The Hottest Pepper Ever: Introducing the Really Mean Bhut Jolokia Pepper
The introduction of bhut jolokia to the USA was pretty much the biggest thing that happened to me in 2007. Granted, I edit Chile Pepper Magazine, and super-hot foods are my beat, and my love.
For me, the best thing about bhut jolokia (aka naga jolokia, aka ghost chile) is that you can get a dish to an extreme level of heat without sacrificing flavor. I am not a fan of pure capsaicin extract, which is used to give some XXX sauces their killer bite -- to me it tastes bad and overwhelms anything it touches. The same amount of fresh, dried or powdered bhut adds intense heat, but also contributes a wallop of flavor.
If you're looking to try bhut jolokia and don't want to grow it yourself or cook with it, I heartily suggest the Jolokia product line from Cajohn's. Their salsa, hot sauce, sausage (!) and many other products have intense, pure pepper flavor and mind-boggling heat. Check out our post on this and other salsas:
http://www.seriouseats.com/2008/09/-spicy-thrillseekers-have-been.html
and our article on growing jolokia in your garden:
http://chilepepper.com/html/archive/march_08/Pepper_Patch.pdf
and this great piece by one of our former editors who now writes for the Village Voice:
http://blogs.villagevoice.com/forkintheroad/archives/2008/08/the_hottest_sal.php
Viva bhut jolokia!
Sugar Rush: Can Pancake Frozen Custard from Shake Shack Be Considered Awesome Even If It Doesn't Taste Like Pancakes?
I have a suggestion/theory on this one. Yesterday I ordered the Apple Rosemary custard at Shake Shack and enjoyed a few spoonfuls in the park. Apple: check. Rosemary: check. I capped it and took it back to the office, stuck it in the freezer, and shared it with folks in the office about 90 minutes later. Upon re-tasting, it was sweet and super-creamy, but the apple and rosemary flavors just weren't there any longer. Perhaps in your case the pancake essence was too ephemeral to survive the trip?
Chile Pepper Magazine Presents: Cowtown Eats
Ha! Only YOU can prevent bad barbecue!
Thanks, Smokey!
Chile Pepper Magazine Presents: Cowtown Eats
I do like Angelo's a lot, and have had great ribs at Riscky's. The fact of the matter is that our rental car was otherwise occupied, and Railhead was a short stagger from the hotel for our ZestFest-weary bones! I do believe that sausage is worth a stop, though -- I've had a lot of chile-cheese sausage, and it's rare to find it that hot and juicy.
Wall Street Journal's Ten Foods to Eat This Fall
I find Concord grapes challenging to eat -- the skins are very tough and tend to stick in my throat, and the flesh really clings to the large seeds. They make wonderful juice, though -- I put them in the blender with cold water (1 cup stemmed grapes to 1 cup water), add a dash of simple syrup, honey or agave nectar, and buzz until blended. (Be careful not to blend too much or you'll break up the seeds, which are bitter.) Strain, and drink -- tastes like Welch's but fresher. I also like to add a handful of frozen strawberries to the strained grape juice and re-blend.
Rutabagas -- we make a mix of 1/2 mashed potato, 1/2 mashed rutabaga for Thanksgiving and always say "we should have this more often" and never do.
Why Pepperoni Pizza Sucks
Jane and Michael Stern turned me on to the wonderful hot oil pies at Colony Grill in Stamford, CT. Believe it or not, what pepperoni sometimes needs is MORE oil -- as long as it's the super-spicy, fresh-tasting olio santo with which their crazy thin pies are drizzled.
NYC Food Events for the Weekend and Beyond
Another good one: A Taste of Jackson Heights. Saturday, September 12, 12-4pm
www.jhfff.org/taste.html
The Hottest Pepper Ever: Introducing the Really Mean Bhut Jolokia Pepper
I ate one whole
http://www.youtube.com/watch?v=axCfa6pbDhA&feature=related
"What was I thinking!"
Lynn
Why Pepperoni Pizza Sucks
ALthough plain cheese is always appreciated, I make 2 special pizzas that my family enjoys. One is buffalo wing chicken with pepper jack cheese,and the other is smoked mozz with sweet sausage and roasted red peppers.
Why Pepperoni Pizza Sucks
Feta cheese with tomatoes fresh out of the garden and kalamata olives sprinkled over a round of dough brushed with olive oil, minced garlic, greek oregano and a thin layer of mozzarella cheese is one of my favorite summer time pies. Even better when it's done on the grill.
Why Pepperoni Pizza Sucks
smoked, thin-sliced ham and green olives...yum
And I make my own pizza at home
Besides plain cheese, the above mentioned are great for a change of pace
Why Pepperoni Pizza Sucks
No pepperone, love it uncooked with cheese & crackers or antipasto, but not on pizza, overpowers everything else. Same thing with bacon. Good sausage meat or plain cheese for me. And don't even start with those cowpies from Chicago!
Why Pepperoni Pizza Sucks
Sausage, chicken and cashew. When the cashews get just a little burn on 'em, oh yeah baby!
Why Pepperoni Pizza Sucks
I agree. Why is pepperoni the default ingredient?? I just think it's the most fun to say. Pepperoni.
The Hottest Pepper Ever: Introducing the Really Mean Bhut Jolokia Pepper
I agree with gretchen. My affair with Naga Started in 2006 in US (of all the places on eart!! Because I am from India).
Once you taste Naga, then you are done with. Nothing on earth can save you from this wonderful Naga. You just surrender to the heavenly taste and flavor.
I have written my experience on by blog if any one cares to visit.
I have written,
Falling in love with Naga as I wrote before, is an unique and once in a life time experience that lasts your life time."
Viva Naga/Bhut Jolokia !!
Naga Jolokia Addict
The Hottest Pepper Ever: Introducing the Really Mean Bhut Jolokia Pepper
I agree with gretchen. My affair with Naga Started in 2006 in US (of all the places on eart!! Because I am from India).
Once you taste Naga, then you are done with. Nothing on earth can save you from this wonderful Naga. You just surrender to the heavenly taste and flavor.
I have written my experience on by blog if any one cares to visit.
I have written,
Falling in love with Naga as I wrote before, is an unique and once in a life time experience that lasts your life time."
Viva Naga/Bhut Jolokia !!
Naga Jolokia Addict
The Hottest Pepper Ever: Introducing the Really Mean Bhut Jolokia Pepper
just tried a third of a pepper with eggs to keep the flavors neutral. it is by far the hottest thing i've ever tried. even after i washed the pan, the residual oil carried over a lot of heat to my pan-fried veges.
The Hottest Pepper Ever: Introducing the Really Mean Bhut Jolokia Pepper
Here's a recipe idea. Grill the peppers (outside grill) until the skin is charred. Finely mince the pepper and add to your favorite wheat bread recipe. This adds a lovely lip and front of mouth heat to every bite of a sandwich.
Additional ideas can be found here - http://www.seriouseats.com/talk/2008/07/bhut-jolokia-peppers.html
Sugar Rush: Can Pancake Frozen Custard from Shake Shack Be Considered Awesome Even If It Doesn't Taste Like Pancakes?
no way youse guys, it's all about cinnamon-roasted-fig saturdays. holy milkfat, definitely one of the best shakes i've ever had.
The Hottest Pepper Ever: Introducing the Really Mean Bhut Jolokia Pepper
My first pepper just hit the ripe stage. Any further suggestions for it's use would be welcome. More on the bush.
Z
The Hottest Pepper Ever: Introducing the Really Mean Bhut Jolokia Pepper
I tried one back in August. I purchased two, one was used in marinating and grilling a lamb tenderloin, the other I tried raw. I think it's better as an ingredient, though a little goes a long way.
Eating one raw was perhaps the most intense food-related experience of my life (details of the weird nervous system side effects in the link below). Oddly, since then I haven't really been craving hot peppers. Once you've tried the hottest, everything else gets kind of boring.
http://wine-by-benito.blogspot.com/2008/08/benito-vs-naga-jolokia.html
Sugar Rush: Can Pancake Frozen Custard from Shake Shack Be Considered Awesome Even If It Doesn't Taste Like Pancakes?
super excited for pumpkin as well. and poached pear, you are calling my name!
Sugar Rush: Can Pancake Frozen Custard from Shake Shack Be Considered Awesome Even If It Doesn't Taste Like Pancakes?
Yay! I love the idea of Pancake Custard. Sounds like I have a date with the Shack next Thursday (um, and Monday). :)
Why Pepperoni Pizza Sucks
Pepperoni pizza sucks? What can i say... you are are crazy. Seek help. I appreciate the devil's advocacy – the iconoclasm, but... seek help. I'm serious.
Why Pepperoni Pizza Sucks
Phew! Lotsa posts. I'm afraid I've never been particularly fond of pepperoni...I don't hate it, but I wouldn't choose it. Go-to favorite? A combo of cheeses, including provolone and Cheddar with caramelized onions. I have had a fabulous Thai pizza, and by that I mean traditional in form (shape, size of crust, laying down of toppings, etc.) but Thai in flavors (chicken, purple basil, a bit of peanutty flavor, coconutty flavor, a base sauce that'll blow the top of your head off). That was fabulous...could only eat about a slice and a half but for that many bites, it was intoxicating.
Why Pepperoni Pizza Sucks
Whenever I try a new pizza place, I always order "The house special" because I want to see that place's idea of what the ideal pie is.
It is never a plain cheese or pepperoni pie, in my experience.
I almost never order sausage, because I love it and most places use crap.
My favorite place serves a pie with tons of ingredients and I savor every bite for the depth of flavors.
Why Pepperoni Pizza Sucks
The Bayou Beast at Two Boots: BBQ shrimp, crawfish, andouille sausage & jalapenos.
Why Pepperoni Pizza Sucks
try leftover pizza. i have been making this for years. whatever your favorite pizza. scrape the toppings off, heat, and add to 3 beaten eggs. add cheese on top. the best omelette ever. enjoy
Why Pepperoni Pizza Sucks
I am from Buffalo, NY - so thanks Machineman! I can only shake my head in bafflement at what the rest of the country puts on their pizza. Indian style? Demi-glaze? Tuna? Really, people? Come to Buffalo and get a good old cheese and pepperoni from Bocce, Bozanna's, Just Pizza, LaNova, or even some corner joint. You'll never want it any other way!
Why Pepperoni Pizza Sucks
tuna and blue cheese.
Try it, love it.
Why Pepperoni Pizza Sucks
i love, but can never find pizza places that will put salami on my pizza. i grew up in massachusetts, and our family was a salami pizza family. it is SO good! now i live in nyc, and i did find one place that put salami on a pizza once, but it only had salami the one time. i had to comment on this, because i really dislike pepperoni, and it only makes me want salami pizza more!
Recent Posts
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Serious Heat: Hot Sauces That Think Outside the Bottle
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Serious Heat: Habanero Turkey Chili
Posted by Gretchen VanEsselstyn, February 1, 2009 at 10:00 AM
Serious Heat: Chipotle-Bacon Salsa
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About Gretchen VanEsselstyn
Website: http://www.chilepepper.com
Location: New York, NY
About: Gretchen is the editor in chief of Chile Pepper magazine. She is a James Beard award-nominated journalist and a graduate of the Institute of Culinary Education. Drop her a line at gretchen@chilepepper.com.
Favorite foods: Louisiana-style hot sauce, green chile enchiladas, Humboldt Fog, rye toast with butter, fried potato pierogis with sour cream and pepper jelly
Last bite on earth:
The introduction of bhut jolokia to the USA was pretty much the biggest thing that happened to me in 2007. Granted, I edit Chile Pepper Magazine, and super-hot foods are my beat, and my love.
For me, the best thing about bhut jolokia (aka naga jolokia, aka ghost chile) is that you can get a dish to an extreme level of heat without sacrificing flavor. I am not a fan of pure capsaicin extract, which is used to give some XXX sauces their killer bite -- to me it tastes bad and overwhelms anything it touches. The same amount of fresh, dried or powdered bhut adds intense heat, but also contributes a wallop of flavor.
If you're looking to try bhut jolokia and don't want to grow it yourself or cook with it, I heartily suggest the Jolokia product line from Cajohn's. Their salsa, hot sauce, sausage (!) and many other products have intense, pure pepper flavor and mind-boggling heat. Check out our post on this and other salsas:
http://www.seriouseats.com/2008/09/-spicy-thrillseekers-have-been.html
and our article on growing jolokia in your garden:
http://chilepepper.com/html/archive/march_08/Pepper_Patch.pdf
and this great piece by one of our former editors who now writes for the Village Voice:
http://blogs.villagevoice.com/forkintheroad/archives/2008/08/the_hottest_sal.php
Viva bhut jolokia!