Wij hebben teveel op de manier van nieuws dat uit Austin Hete Festival van de Saus komen, maar deze nieuwe saus van niet gehoord Grote Dawg Salsa kijkt als een winnaar in het maken. De kansen zijn, kunnen er niet teveel goede sausen met de peper Jolokia daarin zijn. Enkel weg ga code kar thuis.
Populariteit: 8% [?]
Het is bijna een jaar sinds I geweest herzag een product van Vlammende Joe zo nam ik hun nieuwste jam voor analyse op. Dit wordt geroepen De Jam van Jalapeno van de aardbei en blikken die met aardbeigoedheid moeten worden ingepakt.
De vlammende Jam van Jalapeno van de Aardbei van Joe Ingrediënten: De suiker, aardbeien, Jalapeno peper, pectine (druivesuiker, pectine, kurkumazuur, calciumcitraat), ontwaterde oranje schil.
Populariteit: 8% [?]
It really sounds like we need to get together with the Aussies to get an intercontinental chicken wing extravaganza. Take our best from the DEFCON Deathmatch and pit them against the Aussie champs from their competition. Kinda like the America’s Cup, but messier. Here’s a short recap of the event, courtesy of Mick Stillman:
What a day, The Seaview hotel was well and truly rocked by the Ol Man Stillmanz crew. MC Crazy Cheech Redloh was at his manic and somewhat inebriated best winding the 350 plus size crowd into lathering chilli fiends. We started with a few wild card speed eating trials and by the time the main event was ready to start the atmosphere was electric. We had some solid entrants this year a few dark horses and unpredictable wild cards and of course our faithful Kitchen hand Bobby (check out his exit in round 1).
Past Champion from the Full Moon Fiery Wing was pumped dressed in a boxers gown and wearing chilli horns most thought he was a sure thing, also back was Tony the Mouse Mcgee, a solid contender and my bet as a Fiery Wing Champion.
But it turned out the man to was was a red head trawlerman named Steve who just pipped them at the post in the third.
For me the best part of the day was giving the crowd the Heavily dosed Quadraphonic wings. Each round of the comp we put a platter of the same heat wings out for the crowd to have a go and test there tolerance, with mostly hilarious consequences. But you will have to wait for our official Fiery Wing Challenge to be released to see the carnage.
Enjoy
Mick
Popularity: 10% [?]
Marco from Marco’s Not Yet Famous threw me a bag of this to review when I was at the Weekend of Fire this year. Not being one to turn down a tasty snack for review, I accepted.
Marco’s Red Savina Chocolate Hazelnut Bark Ingredients: Chocolate (unsweetened chocolate, sugar, cocoa butter, milk fat, soy lecithin (an emulsifier) and vanilla), Hazelnuts (Hazelnuts, BHT (0.02%) in corn oil added to preserve freshness) and Red Savina Habanero Chili powder.
Popularity: 10% [?]
Well, us Yanks just finished with our own chicken wing competition at the Jungle Jim’s show with own affectionately known as the DEFCON Deathmatch. Now, it’s time for us to show the Aussie’s turn at doing one. So, courtesy of Mick Stillman of Ol’ Man Stillmanz Chilli Sauce, here is the video from their most recent wing competition. Enjoy!
(We’re hoping that Mick will submit a little narrative for this. It looks like an event that definitely had a story to it.)
Popularity: 11% [?]
Huh? Nuked Chili? I know what you are thinking, and your right (well, except for that guy over there, he is waaaayyy off topic). Our friends over at Cin Chili have come out with a new, ready to eat chili packet and it’s delicious!!!!
Cin Chili Hearty Beer With Beans Ingredients: Beef, water, kidney beans, chili seasoning {Chili powders, dehydrated onions, dehydrated garlic, salt cumin, beef bouillon (salt hydrolyzed soy protein, sweetener[sugar and/or dextrose], fat flavor[partially hydrogenated corn oil, flavorings] natural flavor[autolyzed yeast extract, salt, sugar, whey protein, lactic acid], celery, onion powder, dehydrated cooked beef, carmel color, beef stock, disodium inosinate and disodium guanylate, autolyzed yeast extract, flavors[contains naturally occurring glutamate]) chicken bouillon (salt, sweetener [sugar and/or dextrose and or sorbital], hydrolyzed corn protein, natural flavors [autolyzed yeast extract, salt, suagr, whey powder, lactic acid], chicken fat, disodium inosinate and disodium guanylate, dried chicken [contains natural flavor], turmeric color, onion powder, celery, garlic powder [contains naturally occurring glutamates]), Red Pepper, silicon dioxide (flowing agent}, Jalapeno pepper, spice[, tomato paste, modified food starch.
Popularity: 10% [?]
While there’s no particular prestige that goes along with being a blogger, sometimes there’s a unique synergy of tastes which makes what we do that much more enjoyable. For several years, I have been an aficionado of good tequila having been turned on to it during a trip to Las Vegas. Since then, I have been exploring the intricacies of various different brands and styles of tequila and now own no less than eighteen bottles of 100% de agave tequila which I sample all the time.
It’s the 100% de agave which is the important part. For many of us who first tried college in our teenage or college years, our memories of tequila may not be pleasant ones. Hangovers or projectile vomiting due to drinking binges with mixtos such as Jose Cuervo has turned many a person off tequila for life. A mixto tequila is one that is not made with 100% agave, and is usually only 51% (or so) agave and the rest is other fillers, taste additives, and sugars (plus a little caramel coloring) to make it potable and give it that characteristic golden color. It is often harsher in taste and is usually saved for mixed drinks and/or margaritas.
100% de agave tequilas are just that…made from nothing but Weber Blue agave , and the heart of the plant is used to make tequila. The distillation process can make three estilicos, or styles, of tequila known as blanco, reposado, and añejo. Blanco means that the tequila is a purely white spirit that is not aged, and is bottled or stored immediately after distillation, or aged less than two months in oak barrels. Reposado means “rested” and the tequila is aged a minimum of two months, but less than a year in oak barrels. Añejo literally means “(one) year” and the tequila is aged a minimum of one year, but less than 3 years in oak barrels.
At first, I didn’t know what Tabasco Spicy Tequila was, at least in terms of style. After a lot of patient inquiry and a little prodding, I found that the tequila was a mixto and is described as:
TABASCO Spicy Tequila is a unique and perfectly balanced fusion of authentic premium Tequila with the hot, spicy and bold kick of Tabasco®. The new TABASCO Spicy Tequila adds some flair to traditional cocktails such as the brunch favorite, Bloody Maria, and the forever faithful margarita.
Popularity: 9% [?]
Well, after much ado…we would like to announce the winner for the “Caption This!” contest. The envelope, please…
The winning caption goes to parker394, who quipped:
“Sure, I brought some with me on the plane….can you get it?”
Honorable mentions go out to:
Leroy: “HZO, it’s not just a job, its an adventure”
Brian Marks: “Butt Pucker, Anal Agony, Colon Cleaner, They aren’t just names of hotsauce!”
…and a possible winner who just happened to enter this after the deadline of Sunday at midnight
Butch Taylor: “You’re sure this will stop my hiccups?”
The winner will receive a package of yummy salsas, courtesy of us here at the Hot Zone Online. Thanks to everyone who participated, no matter how many captions you entered. 
Popularity: 9% [?]
“AUSTRALIA! AUSTRALIA! AUSTRALIA! WE LOVE YOU!” was what the crew of Monty Python once proclaimed and I am in complete agreement. It’s time for yet another review from the Land Down Under and this time it’s Alpha Nerdz, whom we haven’t heard from in a while.
Bent’s Black Dog Ingredients: (drought) Orange Habaneros, plums, Trinidad 7-pot (2 varieties), Asian Birdseye, Kentucky Bourbon, Naga Morich, Dorset Naga, 70% cocoa chocolate, Douglah, ginger, sage, balsamic vinegar, vanilla beans, cracked black pepper.
Popularity: 8% [?]
Wow, is this show really closer than we think? If you’re in the Houston area (or close by,) definitely check it out. This article from Examiner.com gives a great summary of the event:
The Houston Hot Sauce Festival is back this year in September
August 10, 1:46 PM
Houston Gardening Examiner
Greg ShelleyFor all of you out there who love to grow and eat peppers, and even for those of you who simply like to sample hot sauces, salsas, and other vegetable-based goodness, the Houston Hot Sauce Festival is the place for you. Unfortunately, last year’s was cancelled, but it’s nice to see it back on track with the 9th annual event scheduled for Saturday and Sunday, September 19th and 20th.
Apparently, you still have time to get in as a vendor as well. It’s not all hot sauce, as there are usually several vendors offering a variety of arts and crafts and a wide range of food and beverages are available too. As for the hot sauces, the $5.00 cost of admission includes samples, and if you are there for the first day of the event, you will get a chance to vote on your favorites.
Click here to read the rest of the source article
Popularity: 8% [?]
This site is a member of The Ring Of Fire - a linked list of Chile websites
Next | Skip Next | Next 5 | Prev | Skip Prev | Random Site
Join the ring or browse a complete list of The Ring of Fire
Members
If you discover problems with any of The Ring Of Fire site
please notify the RingMaster
Loading ...
![[Valid RSS]](valid-rss.png "Validate my RSS feed")
