Es scheint wie gerechter letzter Monat, daß ich zu den 2008 brennenden Nahrungsmitteln darstelle an ging Nordmarkt und jetzt war es Zeit für eine andere Reise unten nach Columbus für die Ausgabe 2009 dieses gleichen Erscheinens. Dieses Jahr war, dieses Jahr unterschiedlich, das ich seiner ersten Versammlung meinen Chilekopf im Training Eric Chmielewski (aka Chem) holte, einige seiner Helder zu treffen? .this ist unsere Geschichte.
Passow? s Nordmarkt-Erfahrung Bestandteile: 1993 Buick Skylark, $40 im Gas, heiße Soßen, gebrautes Mikrobier, Paprika, Flügel, mehr Bier, gebrannte Zungen.
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Brunnen, den wir kennen, daß Zeiten haltbar sind und Geld knapp ist, aber wer ihn heraus zu den 21. jährlichen brennenden Nahrungsmitteln und zum BBQ darstellen läßt?
Noch einmal ist die Verkäuferliste eindrucksvoll, aber ich frage nach den bloggers.
Wenn FFS auf Ihrem ist? Reiseweg, bitte stellen sicher und besuchen unseren Stand #230 Zane u. berühmten Honig Co. Zacks Welt? Wir haben viel neues Produkt für Verkauf einschließlich unsere Söhne der SAM Linie; geräucherte Salze, hineingegossene Salze, organische hineingegossene Rohrzucker des Freihandels, caffeinated heiße Soßen (wie in Chile Pfeffer-Zeitschrift gesehen).
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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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.
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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.
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6th ANNUAL FIERY FOODS FESTIVAL
February 21, 2008
Has the chilly weather given you a touch of SAD (seasonal affective disorder)? Come to the North Market Fiery Foods Festival on Saturday, February 21 and let our fiery foods, chili contests, cooking demonstrations and lively music kick your winter blues! AMATEUR CHILI COOK-OFF FULL. REGISTRATION CLOSED.
Want to get directly in on the fiery foods action? Customers can take a shot at fame and fortune (OK, infamy and North Market gift certificates) in a number of contests. New this year is the Hot Wing Sauce Contest. He/she with the supreme wing sauce will take home $100 in North Market and CaJohn?s Flavor & Fire gift certificates. Or one can prove their chili preparing proficiency in our ever-popular Customer Chili Cook-off. The competition will garner the first place winner $100 and the runner up $50 in North Market gift certificates. Finally, those with iron gullets can register on the day of the event for the Wings of Fire wing eating contest. We?ve even got two divisions: hot and extremely, insanely hot. Familiarity with CaJohn?s commodities should suggest that neither of these divisions is for the faint of taste bud, but victors will take home a plethora of CaJohns? products as prizes.
In its fourth year the Chef Chili Challenge pits local chefs against one another as contenders for the title ?North Market Chili Champ 2009,? a special trophy and $200 in North Market gift certificates. Participating chefs (at the time of press release) include representatives of Alana?s Food + Wine, Barley?s Brewing Company, Handke?s Cuisine, Pastaria and Urban Chefs. We are sure to have many more chef entrants by competition time!
?Having CaJohn?s Flavor and Fire as a daily North Market merchant has really boosted the energy of the events accompanying the Fiery Foods Festival.? said David Wible, Executive Director of the North Market. ?John Hard and his staff bring a level of expertise and enthusiasm to the programming of the day that really gets the crowds fired up!?
Fiery Foods Festival Schedule:
?8 a.m. North Market opens, Urban Chefs and Chuck Evans? Montezuma Brand are special vendors today
?9 a.m. ? 4 p.m., Cooking demonstrations in the Dispatch Kitchen (dubbed CaJohn?s Kitchen for the day)
o9:00, Fiery Breakfast Foods demonstration with CaJohn and Chef Steve Lawrence
o9:45 , Urban Chefs demonstration
o 10:30, Amateur Hot Wing Sauce Contest
o11:15, Asian Hot Pot demonstration by Donte Allen (Curds & Whey)
o12:00, “Red or Green: A New Mexican Perspective? with CaJohn and Chef Steve Lawrence
o12:45, Joe and Linda Levinson (TheHotzoneOnline.com) demonstration
o1:15, Wings of Fire! Wing eating contest: hot division
o2:15 , Fresh salsa and dip demonstration with CaJohn and Chef Steve Lawrence
o3:00,Wings of Fire! Extremely, insanely hot division
?9 ? 11 a.m., musical entertainment by Island Breeze
?11 a.m. ? 2 p.m., Mark Wood Fun Show, cowboy tricks and balloon shapes
?11 a.m. ? 1 p.m., musical entertainment by Great Mad Hoax
?11 a.m. Free maracas, sombreros, balloons and chili-pepper shaped cookies for the kids (while supplies last)
?11 a.m. Professional Chili Cook-off featuring chilis by local chefs
?12 p.m. Amateur Chili Cook-off featuring chilis by customers- FULL, REGISTRATION CLOSED
?1 ? 4 p.m., musical entertainment by the Gadabouts
?Hot and spicy foods featured throughout the North Market all day
The North Market Fiery Foods Festival on Saturday, February 21 is a free event. Festival activities will take place from 9 a.m.-4 p.m. Market hours are 8 a.m. ? 5 p.m. To participate in the Hot Wing Sauce Contest, Customer Chili Cook-off or the Chef Chili Challenge, and for more information, please call (614) 463-9664 or visit www.northmarket.com. Sign up for the Hot Wing Eating Contests will take place in the Dispatch Kitchen on the day of the event. A tasting fee of $5 enables onlookers to sample all of the chilis by both professional chefs and amateur contestants while supplies last.
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We had kept this on the down-low for quite a while, but we can now let the cat out of the bag….
We have made our debut as writers for Chile Pepper Magazine, and are featured in the March 2009 edition, which is their annual Hot Sauce edition. The article is entitled, “Love at First Spice,” and starts on page 60. It features an article penned by us, some recipes of ours that the chefs at Chile Pepper cooked up and photographed, as well as some information about the charitable projects that we have undertaken during the running of the Hot Zone Online.
We cannot emphasize enough what a wonderful job that Gretchen VanEsstelyn and Chile Pepper did with this article, and we thanks them for the opportunity to contribute to the magazine that we have been ardent subscribers of for over a decade now. We hope to have the opportunity to contribute more writing in the future as well.
Please find your way to your local bookstore, newsstand, or grocery store and pick up a copy of your very own today! Now’s as good a time as any to consider getting a subscription anyway, right?!
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All the official information for the 2009 Jungle Jim’s Weekend of Fire show is now available online. You can check the website HERE, or just download it directly via this .PDF file we have made available to the public:
As usual, we plan to attend and enjoy the festivities. Hope to see you all there!
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