The Art of Grilling Seafood

Mark Masker Grilling 101, Seafood Leave a Comment

By Mike Stines, Ph.B. Here in New England lobsters are usually steamed with some rockweed (seaweed); clams and oysters are served raw on the half-shell with just a spritz of lemon and a dash of hot sauce; and scallops are pan-seared until barely translucent. But these ingredients also make for great grilling especially when you add a touch of chile …

Carolina Reaper

Meet the Carolina Reaper

Dave DeWitt General Leave a Comment

We bring you the story of the hottest pepper on earth, the ‘Carolina Reaper’. This is a Canadian Broadcasting Company interview with Ed Currie, developer of the Reaper, Dr. Paul Bosland of New Mexico State University, and Dave DeWitt, chile expert. All three discuss various aspects of superhot chiles.   {enclose http://fiery-foods.com/mp3/cbcradio-current-12-17-14.mp3}