By Mike Stines, Ph. B. One of my traditional favorites for the smoker, grill, summer get-togethers and tailgating parties is sausage. Whether it’s smoky Louisiana andouille, spicy Mexican chorizo, Texas hot links or German bratwurst, sausage is a perennial favorite on the grill. Food historians can’t document the start of sausage making but we know that the process began as …
More than 16,000 buyers jammed San Francisco’s Moscone Center in mid-January to taste new food products from all over the U.S. and three dozen nations around the world at the Fancy Food Show. "Despite near-historic economic challenges, our industry is showing resilience," noted Ann Daw, president of the National Association for the Specialty Food Trade, the show’s owner. "Consumers …
Earlier in this blog I wrote about the "legendary Hatch chiles" being a total myth, but this time I’m writing about the northern New Mexico Chimayó chiles that are an endangered food crop. They are a land race of chiles, meaning that they have been grown in the same area for hundreds of years and thus have become, with the …
You’d think, after three decades of writing about chiles, that I would know every chile condiment in the world. Not so. Nick Vroman writes from Tokyo about koregusu, hot Korean chile peppers soaked in awamori (the favorite firewater from Okinawa) used to enhance delectable island favorites. Nick writes: "The label on this one says shima togarashi, or ‘island pepper,’ another …
