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@bareneed Warsteiner = beer, Wertheim's=lousy

The Hofbrauhaus in Newport, the Munich-style beer house is a replica of the Hofbrauhaus in Munich. This used to be the only Hofbrauhaus in the U.S. until they built one in Pittsburgh. Hofbrauhaus and Mecklenburg Gardens are Cincinnati's better choices for German food. (Or come back for one of the many Oktoberfests).

People go to Skyline because it's all they know, but it doesn't compare to the real chili parlors in Cincinnati -- Price Hill, Camp Washington, Blue Ash and the 30 or so other independantly owned mom and pop legitimate chili parlors in town. Judging Cincinnati Chili by going to Skyline (or Goldstar) is like judging Hamburgers by going to McDonalds. Or judging New York City by going to Times Square. Or judging America by listening to Paris Hilton.

In Covington's MainStrasse, the German restaurant is Wertheim's.

Is the Pomegranate Glaze really discontinued? My mom tried to buy it in Atlanta but they didn't have it. Can it be found elsewhere???

My top 5:

Chicken egg rolls
Frozen Naan
All of the curry sauces are amazing
Peanut butter pretzels
Booze, especially the Hofbrau

After reading this, I need to try that pumpkin butter.

I drove 100 miles to the closest Trader Joes to me just to purchase their Blackberry Infusion tea and they NO LONGER CARRY IT!!!!!!!!!!! I could have cried. I am in love with that tea. They told me to try World Market and I found some Blackberry Sage green tea (for 3x the cost of Trader Joes teas) and it was weak and not comparable at all Could someone please tell me where I can find that luscious tea???? Many thanks!

We're getting some seeds to grow so we can more fully explore their flavour possibilities. We have a lot of discerning fans who love extreme heat when (and only when) made into something that's utterly delicious as well. Simply "competing" over who can handle the most heat is childish fratboy macho bullshit and has naught to do with good food.

On the other hand, some of the most satisfying and delicious creations we've ever made are described by many who've tasted them as insanely hot but, by the true chile-heads, as having achieved that delicate balance of exquisite flavour AND hot enough to insure the desirable heavy capsaicin rush us "junkies of the Scoville crave".

Having said that, I'm curious to see what Jalokia can (literally) bring to the table in achieving said balance. Since we've only been able to try the dried version so far, we don't yet know whether they're worth the fuss or not. Up til now, nothing's been able to surpass what we've achieved with Habanero (and its closest cousins) because of their wonderful fruity/smoky flavour and heavy-duty capsaicin content. I guess we'll see soon enough. I'll be glad to report in once we do if anyone's interested in our results.

I can't find the peppers on Kalustyan's site. When I click dried whole chilis it says, "Sorry, there are presently no items in this Department."!?!?

I also could not find the text naga jolokia on their main page. Any suggestions?

Is there a doctor in the house? Can't eating this many peppers result in physical harm? If asprin can give you an ulcer, what will these bad boys do? And it goes without saying, they must make an ungraceful exit.

@dmarina, i think aimingforzero is referring to the extremely finely diced onions on McDonald's hamburgers. Took me a minute to figure out, too. So yes, a really small piece of the pepper.

I'm guessing that the woman who smears them on her eyes probably doesn't feel a thing. She might have a mutation in the receptor for capsaicin which incidentally only mammals have. You can get this or any kind of pepper to a bird and it will feel nothing. That is the basis for pepper treated seed for which keeps squirrels away but not birds.

@sammie, there's only 2 of us in the Portland, ME area it seems! I guess we're just going to have to represent Portland's budding foodie community ourselves!