Below you'll find a list of all posts that have been categorized as “All About Chiles”
[From Jamaican Food, by B.W Higman. Jamaica: University of the West Indies Press, 2008. Used by permission.] Bonnet pepper, named for its tam-o’-shanter shape and commonly known by the middle of the nineteenth century as Scotch bonnet, was eventually recognized as a distinct species, C. chinense. It is close related to the bird pepper, but is distinguished by the characteristic …
Edited by Dave DeWitt Editor’s Note: Mostly using the incredible resource of Google Books, I’ve compiled a chronological history of jerk pork from primary sources. Also, in early Jamaica, a “barbecue” was also a flat surface, usually made of stone or paved, where coffee beans, ginger root, and pimento berries were air-dried. “Jamaican pigs were far better tasting, more nourishing, …
by Diane Goettel Recipes Spicy Papaya Salad Spicy Soba Noodles Ginger Barbecue with Kimchi The Hong Kong skyline. As a life-long lover of spice and hot peppers, I was delighted when, in the middle of 2009, my husband was offered a job that would require us to relocate from New York City to Hong Kong, a city of spice. Since …
by Richard Villadónigawww.eat-american.com Editor’s Note: According to an announcement in the St. Augustine Record dated February 3, 2010, Johnny’s Restaurant (described in the text below) has changed owners and will re-open as the Hastings Cafe on February 11. The location will remain the same. Some people crave a big, juicy, medium-rare steak or a decadent chocolate dessert. Me, I’m …
A Much-Needed Revisit to the Bahamas By Dave DeWitt It was quick but filling, my revisit to two of my favorite Bahamian islands, and it had only taken me 38 years! Oh well, too many hot and spicy places to visit around the world, and too little time. In January, 2010, Mary Jane and I were on the third Spice …
