Opgenomen één van CaJohn de recentste sausen bij het Vurige Voedsel tonen enkel vorige maand in Columbus. Mongoes is being called The Zwarte Mamba moordenaar met betrekking tot zowel de smaak als hitte. Dit ding is hete, smakelijke, en enkel duidelijke mooi.

De Hete Saus van de Mongoes van CaJohn Ingrediënten: Bhut Jolokia, Fatalii, azijn, natuurlijke aroma's.

“ Blijf lezend

Als u een professionele salsamaker bent en u denkt is uw salsa beter dan de rest, dan is er een wedstrijd voor U. Bret Vitek van de Internationale Markt van Jim van de Wildernis zal aanbieden om een totaal van 35 gevallen van salsa van de winnaar van deze wedstrijd te kopen. PLUS, voor Arbeid Dag Weekend, kenmerkt de wil van Jim van de Wildernis het winnen salsa in hun wekelijks bulletin dat meer dan 50.000 ingezetenen op het gebied van Cincinnati in één van hun grootste het winkelen weken van het jaar bereikt. Een waarde van $300 voor de advertentie, voor VRIJ om dat winnende salsabedrijf.

So, with the goal in mind, what does the eager salsa maker have to do to get into this salsa contest? Well, all you will need to do is to send out your best jars of salsa to a few addresses, 4 in all. We can not have any salsa that needs refrigeration (i.e. fresh salsa,) so it must be canned and labelled. No amateur salsa is allowed. The judges for this contest will be represented from some of the most popular fiery food blogs (The Hot Zone Online, The Hot Pepper, Peppers and More, and Scott Roberts,) and will work in conjunction to bring in as many salsa products as we can sample. We will have a deadline of May 1st to get in your products to our judges. Prior commitment is required before receipt.

Come the July 4th Weekend, we will announce the “Final 4″ Salsa competitors, almost one month prior to the Weekend of Fire show which is on August 1-2. Much like the NCAA March Madness Tournament, the 4 salsas will meet to compete in one final round on Saturday of the event. This round will take place at Jungle Jim’s International Market’s Weekend of Fire, where you the Chilehead will have a chance to decide each salsa’s fate. Anyone going to the show will get to sample all 4 salsas and vote on who you think deserves to be voted as the best of the contest. PLUS, Bret will also give away FREE SALSA, to you the hot sauce blogger who casts a ballot at the show, but that will be announced later when we announce the final 4 salsas in early July.

Prizes:
Top 4 Salsas- 5 cases of salsa bought by Jungle Jim’s
Winner- An additional 10 cases bought by Jungle Jim’s and the free Labor Day advertisement worth around $300. A display at the store for customers to sample.
Runnerup- An additional 5 cases bought by Jungle Jim’s
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What a great way to mix a love of fantasy baseball with the fiery love of hot sauces! For those of you who have done fantasy or rotisserie baseball in the past, you know how this works. In essence, you draft a team of real-life baseball players to make your roster, accumulate the chosen stat categories for the duration of the season, then have the playoffs to determine the overall winner. In some circles, this can be worth a lot of money as there are a lot of tournaments and contests which could net the lucky and skillful manager tens of thousands of dollars.

So what will we play for? Hot sauce, of course!

Each player (i.e. manager) will offer up a case of 12 hot sauces as their entry fee. (This is held by the player until the end of the season, btw.) This must be a case of 12 of the same sauce, just for simplicity sake. Each of the top 3 finishing teams will get a share of the accumulated hot sauce. With 12 possible teams, that could net the overall winner a whopping 72 bottles of hot sauce!!!

Right now, there are seven teams in the league. We can have a total of 12 maximum, but need to have an even number just to do the online draft…currently set to happen on Sunday April 5 at 7:30pm EDT.

If you would like to play and show off your mad skilz at fantasy baseball, send a message to us here using our CONTACT FORM and we will get you an invitation to join the league.

(Thanks to Doug from Peppersandmore.com for putting this idea together!)

We are seemingly a but cursed with talented, yet flaky, web designers who are not always as responsive as we would like to our requests to tweak our format or update our blogging platform. We are asking for suggestions and/or references for good web designers who we could hire to help this blog with updates, format, and other such minor upgrades as needed.

Please send information to us via our CONTACT FORM.

Thanks in advance,

The Hot Zone Online

Well, after the first part of this article we were determined to see if the description lived up to the billing, in terms of the use of the cookware. Thanks to the fine people at Cookware.com, they provided for us this fine Paula Deen 12″ cast iron skillet to try with our own style of spicy cooking. We have not ever owned a piece of cast iron cookware, so we were anxious to try this out and see how it worked in our kitchen.
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We all know of my hatred of the bovine species. As the creator of the Cowspiracy website detailing their plans for world domination I will not waiver in my stance. But occasionally, one must bend his resolve to what appears to be a sympathizer. Mad Cow Hot Sauce from Chili-Head Gourmet Foods (website under construction but can be purchased right here) is such a product.

Mad Cow Hot Sauce Ingredients: Water, vinegar, tomatoes, Bih Jolokia chili, onion, garlic, sesame oil, salt, spices, citric acid.

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You know that you have finally arrived when you get an author with the nickname of Boss Hog writing an article about you. Such is the case with the most recent article about DEFCON sauces, penned in the NewsBlaze from Folsom, CA. Next thing you know, John Dilley will be the 2000’s version of Johnny Cash serving hot wings to prisoners in Folsom and overtaking yet another target demographic:

Defcon Sauces Makes The Finest Buffalo-Style Wing Sauces

By Rocco ‘Boss Hog’ Loosbrock

In 2005, Defcon Sauces, LLC was formed. Being purveyors of fine Buffalo-Style Wing Sauces, they entered the market with a loud explosion. With the owner, John Dilley, also known as The Creator, donning a sort of retro-futuristic, Mad Max-style scientist uniform, the hot sauce industry quickly took notice of this strange, yet incredibly tasty company. In 2006, they began entering major award competitions, and have quickly tallied up over 40 major awards, including 4 Golden Chile Awards, and numerous Scovie Awards, the two largest and most well-known competitions in the hot & spicy product arena. They seem to be quickly becoming the team to beat in many competitions.

At the large trade shows they exhibit at, it becomes quite apparent that John and Margaret Dilley have nothing but fun. With a booth full of laser lights, plasma devices, strobe lights and an incredibly powerful ultraviolet wash, they have been named “Vendor-tainment” by more than just a few onlookers. They attract a large audience at nearly every trade show they set up at, as John, is happy to not only let you taste his standard wares, but usually has a small vial with his own naturally-distilled Habanero extract on his person, and will cast an evil smirk as the tasters of this evil elixir fall like dominoes in front of him.

Click here to read the rest of the source article

You can’t get spicy food to the table unless you cook it, and we’ve been exploring that option in different kinds of ways. We mostly use anodized non-stick cookware (from Calphalon) which we got years ago as a wedding present, and it works OK much of the time. However, many recipes call for the use of cast iron skillets or Dutch ovens. We received a recent email from some fine folks at Cookware.com, so we asked one of their authors to spell out the benefits of using cast iron cookware:

Three Advantages of Cooking With Cast Iron

When it comes to cookware, your options are seemingly endless! From Aluminum, Copper and Hard-Anodized Steel to Stainless Steel and Cast Iron – how do you choose the cookware that best suits your needs?

Before setting out to purchase your new cookware sets, it’s a good idea to do some initial research. In addition to price points, you want to pay attention to the quality. A high quality cookware set could last you for years, where as a more economical, cheaper set will only last you from 1 – 2 years at most.

Cast Iron cookware is one of the most durable types of cookware and can last you for a lifetime! An ideal heat conductor, cast iron heats evenly and consistently, helping you create the perfect meal time and time again. While other cookware types have their own sets of advantages, here are 3 reasons why you should consider cooking with cast iron.

Easy Cooking: A well seasoned cast iron pan is naturally stick resistant, requiring no additional oil. Foods glide out of the pan with ease and you can move your pan from the stove top, directly into the oven. Cleaning your cast iron pan is also incredibly simple – just boil hot water in the pan, let it soak in for a few minutes, and then wipe it dry with a paper towel. After it’s dry, place your pan on a heated burner until hot, applying a thin coat of vegetable oil, shortening or lard. Leave the pan on the hot burner for a few more minutes before removing it and wiping off the excess oil.

Health Benefits: Not only does cast iron cookware lend itself to cooking naturally fat-free, but you also increase the amount of iron in your food. According to researchers, cooking your foods in an iron skillet greatly increases the iron content of many kinds of foods. Typically, acidic foods with higher moisture content like spaghetti sauce and applesauce absorb more iron. Also, the longer you cook your food in a cast iron skillet, the more iron is absorbed. The benefits of an iron-rich diet are numerous. Iron boosts the body’s energy level, improves the body’s immunity and encourages restful sleep.

Environmental Benefits: Cast iron cookware is an eco-friendly alternative to Teflon-coated aluminum cookware, given that cast iron has a naturally non-stick surface. The manufacture and production of cast iron has improved considerably and many companies incorporate steps that greatly reduce waste and negative impact on the environment. Additionally, the durability of cast iron cookware ensures that a skillet can last for years and years and that it actually improves with age. While cast iron cookware can be recycled, you would be well served to consider it a lifetime investment and pass it down to your children.

As you can see, there are many benefits to choosing cast iron in your search for the right cookware. Not only does it make the cooking process easier, but it’s also healthy and environmentally friendly. It’s a win win!

There are very few things that Joe and I don’t share with regard to taste. One of the things that Joe doesn’t really like, though, is tomato juice in any form. Thus, I had the extreme pleasure of taking on this review on my own. When the care package arrived from Big Dawg Salsa, Joe just handed them over and smiled. Darn. You mean I have to drink a Bloody Mary…twice? To this I said, “No problem.”

Toriduck comes in two different flavors: Original and Hot & Spicy. Bear in mind that this is not just the distinction between mild and spicy. They really do have two different flavors.

Original: The Original is one of the best Bloody Mary mixes I’ve ever tried, and I’ve tried quite a few. It is definitely hearty and savory, with a nice peppery taste and a nice balance of Worcestershire sauce, two hallmarks of the Bloody Mary. It’s definitely easy to drink and I found myself wanting a much bigger bottle for seconds.

Hot & Spicy: I expected that this sauce would be the same flavor with much added heat. That just wasn’t the case. While Habanero peppers are technically the only added ingredient, the savoriness took a hit with the increased ingredient and heat. The heat, while being very, very appropriate for the best of all Bloody Marys, really is the focal point of this mix. This is in contrast to the perfect combination of juice and spices in the original.

Now, I want to be clear and state that I by no means disliked the Hot & Spicy mix. I think both are exceptional mixes. My preference is definitely the Original, though. If you like really spicy drinks, don’t hesitate to go for the Hot & Spicy. In the end, I preferred the mellow taste over the burn my lips off. Choose which best fits your style. You won’t go wrong with either one.

The official announcement of this product release:

Proudly announcing the introduction of ToriDuck Bloody Mary Mix~
Made in the heart of Texas!

The new ToriDuck Bloody Mary Mix is finally here in 32oz. size~

www.toriduck.com

Both Hot & Spicy and Original with an amazing story.
ToriDuck (Claudia Horton ) was my very best friend who passed away unexpectedly. She LOVED her Bloody Mary’s HOT and there wasn’t anything out there….So we went to the kitchen and after numerous tries finished “Her” perfect Mix~
Claudia’s “ToriDuck” Bloody Mary Mix has taken over a year, getting the flavor and the logo “perfect.” We worked a lot of her life in the pictures on the label in remembrance of her.(the tattoo heart is her children’s initials). I hope you get a chance to check out the website…

-Candy

Quierras Mas (You’ll Want More) Mexican Relish

Ingredients: Water, Vinegar, Onions, salt, Carrots, Jalapenos, Sesame Oil and spices

Keep in mind that vinegar is the number 2 ingredient behind water. Since good H2O has no flavor or smell. Vinegar is the big dog in this dish. More on this, later.

I like the label. Straight forward, good color and you are able to see the vegetable relish with all the nice colors. You can see at a glance what this product is. I’m sure it would “shelf” very well in any store.

Keith Mumaw, the owner of Quierras Mas was nice enough to not only send the jar of relish, he also sent a few recipes that use this relish. With the help of my trusty Daughter photographer unit, we made Quierras Mas chicken enchiladas.
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