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Hospital Food
Our hospital has pretty sad food. There's a small salad bar, and almost everything else is fried. It makes me sad :(
City Flavor Guide: Cincinnati
Yay cincinnati! No, i don't do the cincy style chili thing either. coneys are pretty good. Love graeters and goetta. But come on, we've got Jungle Jims and nothing beats that. I only live 5 minutes away :)
Serious Heat: What to Make with Bhut Jolokia, the World's Hottest Chile
i've actually had one of these. well a piece of one. okay, a piece about the size of a McDonalds onion. And believe me- that was more than enough
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Sunday Brunch: Onion Custard Pie
Posted by Robin Bellinger, October 25, 2009 at 9:00 AM
Healthy & Delicious: Pumpkin Turkey Chili
Posted by Kristen Swensson, October 5, 2009 at 11:45 AM
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Recent Comments | Response to Comments
The wildest food you've ever tried and will never try again
wasnt fond of stomach or tongue when I had them. I actually like durian, Im just not allowed to buy it :)
Hospital Food
Our hospital has pretty sad food. There's a small salad bar, and almost everything else is fried. It makes me sad :(
City Flavor Guide: Cincinnati
Yay cincinnati! No, i don't do the cincy style chili thing either. coneys are pretty good. Love graeters and goetta. But come on, we've got Jungle Jims and nothing beats that. I only live 5 minutes away :)
Serious Heat: What to Make with Bhut Jolokia, the World's Hottest Chile
i've actually had one of these. well a piece of one. okay, a piece about the size of a McDonalds onion. And believe me- that was more than enough
Hard cooked eggs: I'm a bonehead and now have too many!
nobody's said curry? there are a ton of indian dishes that use hard boiled eggs.
You live where?
@earlybirdkate- im in cincy too, specifically greenhills.
But I grew up in Mobile, AL, so I take most my cooking from there
Anyone cooking up Mardi Gras?
I always go crazy since I'm from Mobile. I'll usually have a bunch of people over for gumbo, make muffalettas, ettouffe, king cake, etc
He said, 'Broccoli is the anchovy of vegetables'
For me it's ginger. No gingebread men, gingerbread houses, and I have to be really careful w/ chinese food. I get that one bite and it's over.
What are your favorite products from Trader Joe's?
the chile lime burgers and 5 dollar calamari and mussels
I don't have a ___ in my kitchen and I don't want one.
My kitchen's pretty bare-bones. I don't have a dutch oven, food processer, any type of mixer (except my hands), or a crock pot. All I have is a blender and a deep frier. Oh, and a really awesome mandoline just to make Alton Brown proud.
Eat For Eight Bucks: Paprika-Braised Chicken with Chickpea Puree and Crispy Shallots
This recipe is awesome! I accidently made the chick peas too thin, but it would make a great sauce for pasta. Would recommen breaking down the quarters first though, they get kind of unweildy.
What was the best thing you ate in '08?
Wow. I can't believe how much awesome food I had this year. Raw oysters on the Gulf, fresh crawfish, crab nachos, mussels, calamari, the BEST corned beef hash to ever exist, the Bayside buffett @ mandaly bay in Vegas. It was probably the best food year of my life
Gibbles Potato Chips
Zapp's are the best if you're ever in New Olreans- they have the most awesome flavors
Your Favorite Pizza Weblog Went To Ohio And All You Get Is This Lousy Photo
Chester's in Hamilton is supposed to be good. So is Richard's, but I like their hoagies better.
What's your fast food guilty pleasure?
Almost anything from Taco Bell, curly fires from Arby's or fries from Rally's, macaroni and cheese from KFC, fresh double cheeseburgers from McD's
Coffee with Something Added: Way or No Way?
half and half. that is- half coffee and half milk. plus equal. or around this time of the year I'll use eggnog. yum
Cook the Book: 'The Bon Appétit Fast Easy Fresh Cookbook'
stir-fry with whatevers on hand
Seriously Delicious Holiday Giveaway: Southside Market Sausage
my kitchen. I got this awesome BBQ sauce back in August that I was saving- it tastes like christmas! So now it's the 12 days of BBQ
Serious Heat: What to Make with Bhut Jolokia, the World's Hottest Chile
I cooked half of one in a mixed vegetable dish and it added serious heat.
I use habaneros in chili, in hot Mexican cheese dip (which is a big holiday pot luck winner, half the folks at most parties love it the other half won't taste it) and in omelets. I will use the Bhut peppers in those . I got a few from a friend who grew them I am going to dry them out and try to plant the seeds next spring to grow my own.
Hot pepper does stimulate stomach acid so if you have an ulcer it can make it worse but it doesn't actually burn the skin, just stimulates the pain and heat receptors in the nerves to fool the body into thinking it is being burnt. The heat and pain receptors use the same nerve fibers so both are stimulated at the same time. Blistering from hot peppers is a result of the body being fooled so it is not really common. No flesh is actually being harmed by the hot pepper you just think it is. It is very true (from bitter experience) that the peppers do pass through into the stool and eliminating them can be VERY painful.
City Flavor Guide: Cincinnati
@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).
The wildest food you've ever tried and will never try again
crickets (chapulines) in Oaxaca
escargots in Chicago
City Flavor Guide: Cincinnati
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.
Gibbles Potato Chips
If you like a big crunch try Krunchers chips especially the hot buffalo wing flavor.
City Flavor Guide: Cincinnati
In Covington's MainStrasse, the German restaurant is Wertheim's.
City Flavor Guide: Cincinnati
bareneed: Bahahah Warsteiner is a brand of beer. You stopped at the Hofbrauhaus Newport which is authentic German food. There are only three of them, one in Munich (the original) one in Newport Kentucky (this is the one you were at) and one in Las Vegas. All of their beer is imported from the Munich resturant. Its unfortuante that you did not enjoy your meal as it is a favorite!
What are your favorite products from Trader Joe'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???
Serious Heat: What to Make with Bhut Jolokia, the World's Hottest Chile
I ate one of these peppers
http://www.youtube.com/watch?v=axCfa6pbDhA&feature=related
and I had no idea was these pepper could be cooked in. I can't wait to try one of these recipes. I bet it will be easier to swallow than, what I had done! :)
What are your favorite products from Trader Joe's?
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.
What are your favorite products from Trader Joe's?
To the Columbia Mo crowd, I am the one who drove 100 miles to St. Louis to get the Blackberry Tea! Columbia is now so large, we could support a TJs if they would put one there!
What are your favorite products from Trader Joe's?
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!
Serious Heat: What to Make with Bhut Jolokia, the World's Hottest Chile
For anyone seeking the dried "ghost chile" they are available through the World Spice Market in Seattle. http://www.worldspice.com/spices/0038ghostchile.shtml
World Spice is an awesome resource for fresh spices from around the globe.
Serious Heat: What to Make with Bhut Jolokia, the World's Hottest Chile
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.
Serious Heat: What to Make with Bhut Jolokia, the World's Hottest Chile
@gschaefer: go the Kalustyan's site; in the upper right corner is a search request. type in "naga jolokia" and two entries should come up (at least they do for me): whole chiles and a powder.. Let me know if that doesn't work for ya.
@Lorenzo: every chile has its own uniqueness. the jolokia delivers a longer, full-bodied heat. And, of course, what about those bragging rights that you've tried the world's hottest chile?
Serious Heat: What to Make with Bhut Jolokia, the World's Hottest Chile
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?
Serious Heat: What to Make with Bhut Jolokia, the World's Hottest Chile
Things like aspirin and NSAIDs can cause ulcers, but between 60-90% of stomach-y ulcers are caused by heliobacter colonies. Chiles would be able to aggravate an existing ulcer, but not cause one.
No argument about the exit though. Ow.
Serious Heat: What to Make with Bhut Jolokia, the World's Hottest Chile
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.
Serious Heat: What to Make with Bhut Jolokia, the World's Hottest Chile
What is the advantage of using a Bhut Jolokia (1/2 ounce, per the recipe above) to spice up a tomato-based salsa as opposed to, say, a 1-ounce Red Savina, or for that matter, a 2-ounce (or whatever) Habanero? Does 1/2 ounce of the Bhut Jolokia really add a distinctive flavor? What is the point of seeking out this particular chile?
Serious Heat: What to Make with Bhut Jolokia, the World's Hottest Chile
@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.
Serious Heat: What to Make with Bhut Jolokia, the World's Hottest Chile
i have no idea what size a "McDonalds onion" is. but i'm assuming that's small?
Serious Heat: What to Make with Bhut Jolokia, the World's Hottest Chile
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.
You live where?
@MACDodge: my DH is from Queensbury
I am originally from Plymouth, MA.
But we are transplants to the culinary wasteland that is Cincinnati, OH.
You live where?
@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!
Hard cooked eggs: I'm a bonehead and now have too many!
My dog loves eggs, I made her 2 scrambled with a piece of rye toast for breakfast today, her Easter treat.
Recent Posts
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Recent Favorites
Sunday Brunch: Onion Custard Pie
Posted by Robin Bellinger, October 25, 2009 at 9:00 AM
Healthy & Delicious: Pumpkin Turkey Chili
Posted by Kristen Swensson, October 5, 2009 at 11:45 AM
Cook the Book: Apple Cider Muffins
Posted by Caroline Russock, October 5, 2009 at 1:15 PM
The Crisper Whisperer: Olive Oil Pumpkin Bread
Posted by Carolyn Cope, October 6, 2009 at 8:00 AM
Serious Heat: A Guide to Chile Substitutions
Posted by Andrea Lynn, September 30, 2009 at 9:00 AM
Seriously Meatless: Polenta Triangles Stuffed With Spicy Greens and Cheese
Posted by MichaelNatkin, September 30, 2009 at 2:30 PM
Cakespy: Chocolate Peanut Butter Special K Bars
Posted by cakespy, September 21, 2009 at 2:15 PM
Dinner Tonight: Cashew Chicken Curry with Cilantro Sauce
Posted by Nick Kindelsperger, September 21, 2009 at 4:15 PM
Seriously Meatless: Devilishly Handsome Eggs with Smoked Paprika
Posted by MichaelNatkin, September 2, 2009 at 2:45 PM
Healthy & Delicious: Avocado and Corn Salsa
Posted by Kristen Swensson, August 24, 2009 at 11:15 AM
Dinner Tonight: Jacques Pepin's Crusty Chicken with Mushrooms and White Wine
Posted by Nick Kindelsperger, August 24, 2009 at 4:45 PM
The Nasty Bits: Fat Is Flavor (Salad with Bacon and Egg & Spaghetti Carbonara)
Posted by Chichi Wang, August 25, 2009 at 8:30 AM
Meat Lite: Bean and Steak Fry Bread with Roasted Jalapeño Salsa
Posted by Tara Mataraza Desmond, August 25, 2009 at 11:30 AM
Eat for Eight Bucks: Best-Ever Salad for Leftover Meats
Posted by Michele Humes, August 25, 2009 at 4:30 PM
Dinner Tonight: Salmon with Citrus Dressing
Posted by Blake Royer, August 25, 2009 at 5:30 PM
Eat for Eight Bucks: Shrimp Rolls with Homemade Chive Mayo
Posted by Michele Humes, August 18, 2009 at 9:30 PM
Dinner Tonight: Steak Salad with Chive-Yogurt Dressing
Posted by Blake Royer, August 13, 2009 at 4:30 PM
Serious Heat: Kogi-Inspired Bulgogi Tacos with Spicy Slaw
Posted by Andrea Lynn, August 5, 2009 at 10:30 AM
Healthy & Delicious: Calabacitas Burritos
Posted by Kristen Swensson, August 10, 2009 at 11:15 AM
Meat Lite: Tortilla Espanola con Chorizo
Posted by Joy Manning, August 11, 2009 at 11:30 AM
Eat for Eight Bucks: Coq au Two-Buck Chuck
Posted by Michele Humes, August 11, 2009 at 3:45 PM
Cooking From the Glossies: Grilled Skirt Steak and Pepper Sandwiches
Posted by Grace Kang, August 12, 2009 at 11:30 AM
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wasnt fond of stomach or tongue when I had them. I actually like durian, Im just not allowed to buy it :)