Below you'll find a list of all posts that have been categorized as “All About Chiles”
By Dave DeWitt Using the same technology that proved the use of chocolate at Chaco Canyon, New Mexico, researchers have analyzed the contents of the residue of pots from ancient Mexico and discovered traces of chiles without chocolate. This indicates that either chile sauces were being made, or that they were used to spice up other beverages, about a thousand …
Story and Photos by Sharon Hudgins What could be more German than Currywurst: chunks of sausage slathered with a sauce based on the same ingredients as Anglo-American tomato ketchup spiced up with English Worcestershire sauce, Hungarian paprika, and Indian-inspired curry powder (by way of Britain), served with French fries on the side? And now some Germans have added another multicultural …
The impressive growth that the ethnic food market in the UK is recording each year is mainly triggered by the matter of authenticity, one of the key drivers in the market. The relationship between the food sector and the retail sector is a powerful one, with restaurant dishes and home delivery venues bringing a huge contribution to this very same …
By Mike Stines, Ph.B. I went to the supermarket the other day to pick up some chipotle powder, an ingredient I use a lot in stews, salsas, marinades and rubs. It had been a while since I bought any… I was amazed at the cost! For a two-ounce container the price was $7.49; that’s $60 per pound. I checked the …
Probably you think that driving a car for a long way is something nice and funny, especially if you are driving to meet your relatives whom you haven’t seen in a long time. Well, yes, it’s a funny moment to share with the rest of the family. On the way to Chicago there is a big number of Barbecue and …
