Этот столб будет маленькие другими чем некоторые из других мы делали на пламенистых выставках еды в прошлом. Я вызову это одно, «был судьей состязания с 50 клетками или мозга» или возможно «как пробовать серии пряной еды и дать им численную оценку.» Что-нибыдь говорит да меня было судьей и после того как оно прожито для того чтобы сказать сказ.
Так как одно идет судьей состязание соуса крыла, salsa-делая состязание, or even cookoff chili? Наилучшим образом, как раз будьте удачливейше достаточно быть ask for одно. Мы и это blog были такими восторженными защитниками для продолжаемого успеха северного рынка что мы были даны привилегии достаточно, котор нужно служить как судья для их различных состязаний.
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Мы любим нас некоторый хороший chili, но некоторые людей принимают практику делать chili к всему новому уровню. Эта статья от Cleveland Examiner.com в разделе еды говорит всю серию о chili Texas-типа, recipes, cookoff chili, и всегда-популярных конкуренциях ccookoff для шеф-поваров chili:
Texas известен для множества вещей, как wide open космосы, больших сердец, и более больших закалов. Ничего нагрюет кровь Texan более быстро чем вопрос chili. Chile peppers may have a long history and are found around the world, but Texans contend chili, that rich, spicy, slow cooked concoction of meat and red chiles (beyond that the ingredients become fightin’ words?try saying ?beans? if you don?t believe me) originates in Texas. Regardless of its origin, Texans made the dish a household word.
If Texans like anything better than a good fight it?s supporting a great cause, and chili competitions have become a tradition in benevolence. The three best known charitable championships were once one, but capsaicin-saturated tempers and sheer orneriness brought several partings of the way.
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With this year’s 2009 Fiery Food Show going on out in New Mexico, we’ll take our chance to post some of our pictures from this past weekend’s Fiery Food Show here at the North Market in Columbus. The first part will cover some of the Wing-eating contests that occurred.
As was the case with last year’s events, CaJohn made it so that this wasn’t about the quantity of wings you could eat but rather the ratcheting up of the heat level with each successive round. There were two divisions of competitors, Hot and Extreme. Here is the lineup for the Hot:
From left to right: Little Kick, Big Kick, CaBoom! Gourmet Hot Sauce (red savina), Butt-Twister, ZestFest Special hot sauce, North Market show sauce
The hottest was the far right bottle, with its show-specific label. The sauce in question there is the Ignite hot sauce, a fiery habanero sauce that is one of my personal faves from CaJohn. Here is the lineup for the Extreme:
From left to right: Fire Mountain Jolokia, Nagasaurus, Scorch, Select Fatalii puree, Jolokia 10, and Ignite
All in all, a veritable gauntlet of capsaicin pain and anguish awaited the competitors, particularly in the Extreme division.
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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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