Wenn das brennende Erscheinen der Nahrungdiesjährige 2009 heraus in New-Mexico weitergeht, nehmen wir unsere Wahrscheinlichkeit, einige unserer Abbildungen vom brennenden Erscheinen dieses letzten Wochenendes Nahrungsmittelam Nordmarkt in Columbus hier bekanntzugeben. Das erste Teil umfaßt einige der Flügel-Essen Wettbewerbe, die auftraten.
Wie der Fall mit Fällen des letzten Jahres, könnte CaJohn, das es gebildet wurde, damit dieses nicht über die Quantität der Flügel Sie war, essen aber eher des Hitzeniveaus mit jedem aufeinanderfolgenden Umlauf oben ratcheting. Es gab zwei Abteilungen der Konkurrenten, heiß und extrem. Ist hier die Aufstellung für das heiße:
Von links nach rechts: Wenig treten, grosser Stoß, CaBoom! Gourmet heiße Soße (rotes savina), Stoßen-Twister, ZestFest spezielle heiße Soße, Nordmarkterscheinensoße
Das heißeste war die weit rechte Flasche, mit seinem zeigen-spezifischen Aufkleber. Die Soße in der Frage dort ist die heiße Soße anzünden, eine brennende Habanerosoße, die eins meiner persönlichen faves von CaJohn ist. Ist hier die Aufstellung für das übermaß:
Von links nach rechts: Feuern Sie Berg Jolokia, Nagasaurus, Brandfleck ab, wählen Sie Fatalii Püree, Jolokia 10, vor und zünden Sie an
Alles in allem, ein wirklicher Handschuh der Capsaicinschmerz und Qual erwarteten die Konkurrenten, besonders in der extremen Abteilung.
“ Fahren Sie fort zu lesen
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An old friend of the Hot Zone Online, Denzel Sandberg, continues to have success with his hot sauce business out there in western Canada even with the economy being in the state it is. Check out this cool article from the Vernon Morning Star:
Hey There, Hot Stuff
Published: February 27, 2009 4:00 PM
Morning Star Staff
Denzel Sandberg has to drain every grocery store along Highway 97 in the Okanagan to collect enough habaneros ? the spiciest naturally-grown hot pepper ? for his world famous hot sauces. It takes about 20 pounds of habaneros to make a batch of Fire Hazard, a hot sauce ranking eight out of eight on his spicy scale because it uses twice as many habaneros as his next-hottest sauce (Dangerous Goods, a seven) and which he uses the word really three times to convey how hot it is.
?It?s my drug of choice. This one is ?aahhh,?? he says, widening his arms as if he were imitating a bear.
In the four-hour process of grinding, chopping, and roasting the habaneros for Fire Hazard, his eyes burn, his skin flares and his nostril hairs seer.
?It smells good but it burns,? said Sandberg. ?It hurts.?
Making hot sauce is hard work, which is why the Enderby entrepreneur/chef, whose bottles have been bringing him international awards since he started Denzel?s Gourmet Foods seven years ago, entertained the idea of getting into the barbecue sauce business. Less than a year later, three of his four barbecue sauces have won some of the world?s top sauce prizes.
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Welcome to the last part in my coverage of the 6th Annual Fiery Foods Festival at the North Market. Para continuar este mensaje en espa?ol, presione ono y entre en contacto con su m?s cercano Babel fish. To continue this message in English, please read on.
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For those of you making the trip to New Mexico for the Fiery Food Show, here’s something fun you can do while you attend the show:
Hope to see everyone at Fiery-Food Show. Stop by Hot Shots booth to get your picture on a bottle of hot sauce. We will be featuring on the spot photo of anyone and instantly printed on a bottled of Habanero hot sauce. Great to capture one’s HOT EXPRESSIONS on your own personalized hot sauce.
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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.
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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./
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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!!
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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.
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