Great article penned by Bruce Stephen from the Vancouver North Shore Outlook out of British Columbia. It’s a cool discussion about a few of our favorite kinds of chile peppers, which we’re glad to see that the capsaicin-loving public is alive and well in the Great White North! Enjoy.
Some like it hot
By Bruce Stephen
Jan 18 2007Can you imagine food without spice? I can’t.
I love hot spicy food, Tex-Mex in particular: quesadillas, burritos, and nachos with cheese, guacamole and salsa and of course the best part — the hot peppers.
You can enhance many of your meals at home using different types of fresh or dried peppers. Seasoning with peppers should compliment your dishes, not overwhelm the flavour of the food, so don’t overdo it.
Degrees of hot depend on how much and what type of pepper you use, and even what part of the pepper you use.
Click HERE to read the rest of this awesome article.
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Ya know, Sammy J’s may offer the ability to fire up their wings with a bottle of Da Bomb or Satan’s Blood… But they don’t come that way!
I think I’ll have to have dinner there and review the place next time we’re in Van. My folks live a couple of blocks up the road.
Btw… Is it me or did anyone else happen to notice that the shrink seal is still on that bottle of Da Bomb???
T
Comment fired by Tina Brooks — January 23, 2007- 12:24 pm