Bienvenue à la dernière partie dans le mon assurance de le 6ème festival ardent annuel de nourritures au Marché du nord. Espa continuar d'en de mensaje d'este de Para. ? ol, su m d'escroc de contacto d'en d'entre de l'ono y de presione ? poissons de Babel de cercano de s. Pour continuer ce message en anglais, lisez svp dessus.

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Pour ceux de toi faisant le voyage au Nouveau-Mexique pour l'exposition ardente de nourriture, voici quelque chose amusement que vous pouvez faire tandis que vous assistez à l'exposition :

Espoir de voir chacun à l'exposition d'Ardent-Nourriture. Arrêtez près Projectiles chauds cabine pour obtenir votre image sur une bouteille de sauce chaude. Nous comporterons sur la photo de tache de n'importe qui et immédiatement imprimée sur mis en bouteille de la sauce chaude à Habanero. Grand pour capturer des EXPRESSIONS CHAUDES à un sur votre propre sauce chaude personnalisée.

Voir le ya,
Mike

When last we left our two heroes, they had just meet Chuck Evans. Join them now as they continue their journey of fire at the 6th Annual Fiery Foods Festival at the North Market.

After meeting Chuck, we had a few minutes left before I had to compete in The Hot Zone Online?s 1st Annual Chile-Head Jeopardy. So off to CaJohn?s store we went to see what was new. Turns out CaJohn has a new store (moved from his previous location to a new, more prominent setting in the market) and the way it?s set up is much more easily accessible than the previous year. Sauces lined each rack, samples were out, and it was very open and roomy!

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It seems like just last month that I went to the 2008 Fiery Foods Show at the North Market and now it was time for another trip down to Columbus for the 2009 edition of that same show. This year was different, this year I brought my chile-head in training Eric Chmielewski (aka Chem) to his first convention to meet some of his heroes?.this is our story.

Passow?s North Market Experience Ingredients: 1993 Buick Skylark, $40 in gas, hot sauces, micro brewed beer, chili, wings, more beer, burnt tongues.

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Well we know times are tough, and money is tight, but who will make it out to the 21st annual Fiery Foods and BBQ show?

Once again the vendor list is impressive, but I am asking about the bloggers.

If FFS is on your?itinerary, please make sure and visit our booth #230 Zane & Zack’s World Famous Honey Co.? We will have many new product for sale including our Sons of Sam line; smoked salts, infused salts, organic free trade infused cane sugars, caffeinated hot sauces (as seen in Chile Pepper Magazine).

When it comes to collectibles we have the “I dream of Hot Sauce” bottles, a limited edition run of 25 bottles (only 17 remain) signed and numbered, with?silver and gold wax on a 35 year old Jim Beam bottle, as well as our Waxation Without Representation 2oz bottles, silver over gold?(only 30) no # ,no signatures ( duh without representation).? We also have few other tricks up our sleeves.? Hope to see ya all there!

How about prototype bottles?? This will be the last chance to pick up the 4 brothers proto label.? By this summer the regular 4 bros label will be in full effect and one to look out for will be the very limited 4 bros Mohawk edition!

Look for? big things from our Sons of Sam Sauces line, as we will soon be launching sonsofsamsauces.com , Sauces, Salsas, Spices, Condiments, Gifts,Apparel., and Collectibles!? It will be an online store featuring the best of the best in the Chilehead world.

Travel safely my Chilehead brethren.

Take Care,

Sam

Australia now has a fiery food challenge of its own! Check out this info from Mick Stillman:

The first Official Ol Man Stillmanz Fiery Wing Challenge is coming up in April as part of the Blue Water Festival here.

It will be held at the Full Moon Hotel on the 7th of April from 7 pm. we will be putting on a little finger food before the event so be sure to get in early for a free feed and the show. Too the best of our knowledge this is the first time in Australia that anyone has gone out and done a super hot wing eating comp.

5 wings covered in our specially developed (extract-free) super hot sauce.

Labels for the sauce are not yet in but let me tell you the stuff if not only wickedly hot it is tasty. We use Naga morich, Trinidad Scorpion, Trinidad 7 pot and Fatalii chilli pods.

It’s wild stuff, boys and girls.

Were not looking for competitors we are looking for a great crowd and a brilliant night out at the pub. So tell everyone, and get them to tell everyone and bring ten mates I might even buy some of you a beer./

This weekend’s 6th Annual North Market Fiery Foods Festival will feature yet another first. Last year, we were gracious enough to receive an open forum to the public to speak a little bit about ourselves and our fixture as chilehead bloggers.

Needless to say, that discussion was pretty much tuned out by much of the crowd who wanted to talk amongst themselves.

This year, we’re turning more towards entertainment with our allotted time. Making its debut at this show will be the first-ever “Chilehead Jeopardy” where three contestants will pit their knowledge of hot sauces, chile peppers, and spicy food trivia against each other for a grand prize. Our very own Jon Passow will likely be one of the contestants, so two others will need to step forward to see if they can match wits with him. A fun time to be had by all, we hope.

The show should commence around 12:45pm or so, so please come by and check out the festivities!!

Convention time has hit again and this time around I?ll be attending the 6th Annual Fiery Foods Festival at Cincinnati?s own North Market. This is going to be a little different than my previous visit (besides arriving a little later than normal, around 11AM).

Instead of just covering the even, I will be covering my chile-head in training?s experience of his first Industry Event. That?s right, my friend Eric Chmielewski (aka Chem) is tagging along for the ride. He?s a wide eyed, die hard heat lover who?s been my eager student in the way of the pepper for about a year now (he?s also been a good friend of mine since the high school days of past?well over 9 years now).

Chem is very excited to be able to make the trip with me and is looking forward to meeting some of the people that make his favorite sauces, including one of his heroes, CaJohn.

So if you see either of the people pictured below (I?m the one with the beard), and you aren?t afraid to make eye contact, be sure to say hi! We don?t bite?well?Chem?s been known to bite.

Mrs. Renfro’s isn’t just a big name in salsa in Texas, but darn near everywhere else as well. We’ve seen this brand at supermarkets all over where we live in Ohio, and other places far and wide. This article from the Ft. Worth Business Express talks to them about their success despite our current economic downturn:

Renfro Foods stays hot in cooling economy

BY ELIZABETH BASSETT
February 16, 2009

With people?s jobs feeling suddenly less secure and retirement funds drying up, it might be a bit much to go out to a Tex-Mex dinner that could cost $9 or more per person.

But many people are still more than willing to shell out a couple dollars for a jar of locally made salsa to eat at home on chips or use in various recipes.

If you?ve ever browsed the salsa aisle at a Fort Worth grocery store, it?s likely you?ve run across a jar of Mrs. Renfro?s salsa. The company, which was founded by George and Arthurine Renfro in their Fort Worth home in 1940, has evolved continuously through its long local history, and it?s continuing to adapt as it adopts new products.

With more people cooking and eating at home to save money, Renfro hasn?t been feeling the economic downturn the way some companies have, said Doug Renfro, president of Renfro Foods Inc.

?What I?ve been telling people is it?s a terrible time to sell foie gras, but it?s a great time to sell salsa,? he said.

Click here to read the rest of the source article

If you’ve never had spicy chocolate, then you are missing out on a fiery-sweet treat. With the bazillion pounds of chocolate that are given and consumed on Valentine’s Day each year, it takes an astute observer to notice that there is a better way to turn up the heat for Valentine’s Day other than wine and roses. Check out this article from a recent edition of the online Detroit News:

Put some sizzle behind the sentiment on Valentine’s Day
Kate Lawson / Detroit News Food Writer

With one of the coldest and snowiest winters in memory and a completely uncooperative groundhog prolonging the season, it might be a good idea to turn up the heat for Valentine’s Day.

But instead of tempting your true love with truffles, trifles and tarts, why not make some hot little nibbles for noshing by the fire.

This year, the lovers’ holiday falls on a Saturday, and that means you’ve got plenty of time to make a hot meal for your honey and fan those flames of desire.

Chili peppers are one way to perk up your valentine’s libido and create a red-hot repast.

Whether you use a pepper or a bottle of sauce, by adding a dash of heat (or two or three or more) to your valentine’s menu, you can really get things revved up.

Fueling the current passion for chilies is the fact that most people have now progressed beyond the fire factor to discover that, hot or not, peppers offer new worlds of fantastic flavor and health benefits.

Chilies contain capsaicin, a fast-acting alkaloid that widens the blood vessels, which enhances blood circulation and increases body temperature.

Click here to read the rest of the source article

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