Q: Dear Dave,Where can I get 1/2 bushel of fresh Rocoto (manzano) peppers? I live in suburban Chicago, IL.–Phil A: Hello Phil:Offhand, I would say that’s impossible. However, let your fingers do the walking and contact specialty produce distributors, especially those carrying Latin or Mexican produce. The best source would be from Mexico or Peru. They are not grown commercially …
Homemade Chili Powder
Q: Hi Dave,I would like to know if it is possible to make homemade chili powder. I notice in most recipes call for store-bought chili powder like New Mexican red and green, etc. I live in Africa and we do not have access to anything like that. I believe my mother used some kind of brick-type chili she bought at …
Variability in Ripening & When to Pick
Q: Dear Dave,I grew habaneros for the first time this year and I am having a bumper crop! My question is this: The majority of my peppers have remained a deep green, while I have one that has turned orange early on. Is this normal for habanero plants? Also, what is the best way to know when to pick them?Thanks, …
Growing Organically
Q: Dear Dave,I was told to ’kill the weeds’ in preparation for planting next spring, to increase the pH of my soil, and to give my soil a lot of organic material (I want to grow organically, if possible). So, how do I kill my weeds and increase my soil pH without chemicals? Is there an organic material that will …
Dave’s Faves (Cookbooks)
Q: Dear Dave,What other chef’s cookbook[s] do you enjoy reading/cooking from?–Cate A: Hello Cate:Now that’s an interesting question! I like Jessica Harris (Beyond Gumbo), Steven Raichlen (The BBQ Guy), Richard Sterling (many food travel books), Robb Walsh (Legends of Texas BBQ), and Rick Brown (Grilling in America). For food history, I enjoy Mark Kurlansky (Salt), and I really like the …