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}
Story and Photos by Sharon Hudgins Actually they’re already here. Mongol cuisine—or dishes dubbed “Mongolian”—has taken the world by storm, like a horde of horse-mounted warriors galloping out of Central Asia on a global raiding party. Mongolian barbecue. Mongolian hot pot. Jingisukan (I’ll bet you can figure that one out). From hole-in-the-wall mom-and-pop joints to look-alike chain restaurants to elegant …
Story and Photos by Harald Zoschke Come to New Mexico in late summer, and you can’t escape its state fruit: What oranges are to Florida, chile is to New Mexico. The famous pepper is one of the defining ingredients of New Mexican Cuisine. While our perceived chile pepper color is red, a significant part of the harvest is picked, …
Text and Photos by Harald Zoschke Another one from my new & exciting series “Harald grills everything but his Mom.” You may (or may not) have heard of Turducken. That’s a somewhat unusual dish from the Southern U.S., consisting of a chicken stuffed into a duck, which is in turn stuffed into a turkey. Hence the name, constructed from TURkey, …
By Dave DeWitt An Excerpt from Precious Cargo: How Foods From the Americas Changed the World(Counterpoint Press, 2014). Available here. The high priest of African chiles was Laurens van der Post, the South African author who wrote, “The man who has become hooked on piri-piri hungers for his favorite dish like a junkie for heroin, because the person who has …
