We’ve been busy of late posting lots of interesting new articles on the SuperSite. Check out: Kobe: Not Bryant, but the best beef you’ve never tasted, here. Tabasco: 135-year-old bottle uncovered, here. Chile Growing: Turn your basement in a pod-producing garden, here. Stovetop Smoking: Baby, it’s cold outside, so smoke indoors, here. Tasty Travel: Singapore Sling, here.
by Dave DeWitt Tiong Bahru Food Centre [Editor’s Note: This article was first published in May, 1992. Some things have changed in Singapore since then, but this is the way it was then.] People laughed in disbelief when we told them we were going to Singapore on business. “Yeah, right,” said one skeptic, “you foodies will use any excuse for …
By Dave DeWitt Above, the Sierra Madre, Home of Chiltepins My amigo Antonio swears that the motto of the Sonoran bus lines is “Better Dead Than Late,” and I believe him. The smoke-belching buses were flying by us on curves marked by shrines commemorating the unfortunate drivers whose journeys through life had abruptly ended on this mountain road. We waved …
By Dave DeWitt Chile Pepper Bedding Plants… over 500 varieties from Cross Country Nurseries, shipping April to early June. Fresh pods ship September and early October. Go here Chile Pepper Seeds… from all over the world from the Chile Pepper Institute. Go here (Editor’s Note: This is a flashback to my 1994 chile pepper garden.) Sometimes it’s difficult being a …
Nancy Gerlach reports from Yucatán: I never thought I’d miss New Mexico chile so soon, but I do. The only fresh green chiles that are available here are poblanos. Of coarse we do get fresh jalapeños, habaneros, xcatik, and serranos. Last week I made a batch of my barbecue sauce substituting guajillos for the NM red and it didn’t have …
