Uma outra história que emfatize alguma de o que é sabido sobre o poder médico das pimentas por alguns séculos agora, do local de MyNewsIn.com:
Pimentas quentes: Fazendo exame do mundo médico pela tempestade
(Yemtih Harry Ndienla)
As pimentas quentes têm uma disposição de benefícios e dela de saúde? tempo de s começá-los em sua dieta.
Alvorecer Jackson Blatner, dietista registado e autor, uma vez que a necessidade dita dos povos começar creativa nas maneiras eles incorpora estes fireballs vegetais vermelhos, verdes, amarelos, vermelhos e alaranjados pouco para adquirir um gosto para alguma da natureza? alimentos piquant de s.
A medicina quente dita da pimenta de Blatner é emocionante porque os povos têm estes alimentos já em seus armários.
? A mensagem home da primeira tomada para povos é que estes alimentos provam bons e pode ser bom para você demasiado? o perito Chicago-baseado do nutrition disse.
? As pimentas quentes e seu ingrediente ativo, capsaicin, atos como um agente anti-oxidant, anti-inflammatory, reduzem o risco para a doença de coração, e são grandes para povos com arthritis ou marathoners a respeito do inflammation. Ele? spice especial bonito do S.A.?
A pesquisa preliminar propõe aquela que adiciona um teaspoon da pimenta de pimenta de Caiena pode fazer com que o corpo queime um acréscimo 15 calories após ter comido a refeição.
Popularidade: 1% [?]
Bem, ele? s que época do ano outra vez para as pimentão-cabeças (bem, aqueles de nós em determinados climas que é). It?s time to start planting seeds and ordering pepper plants for this year?s crop. I?ve just been told that Kevin, who runs the pepper section at Rock?s Farm and Garden (I?ve done a few write ups on the farm which can be viewed here and here is now accepting orders for this year?s pepper plants.
Up for sale are the famed
Bhut Jolokias, Habaneros, true Scotch bonnets and many more! So, if your are interested, give the farm a call and ask for Kevin: 1-440-256-3630.
Popularity: 2% [?]
On the heels of our grand prize trophy in 2008 for our spicy chicken soup at our synagogue’s ?Souper Bowl Cookoff,” we again took up the soup-ladle of challenge to return and defend our title. Since traditional matzo ball soups were such a hit there (go figure), we opted to do one ourselves…with our own spicy twist to it. Here is this year’s recipe:
Joe & Linda?s New Mexican Matzo Ball Soup
Five 49.5-ounce cans chicken broth
2 lbs. boneless, skinless chicken breasts
2 jars My Favorite New Mexico Foods Green Chile Sauce
3 medium white onions, finely diced
2.5 tsp. Spice World chopped garlic
3 tsp. Market District ?Spicy Chili Blend?
1 tsp. garlic salt
2 cans Rotel diced tomatoes & green chiles, drained
2.5 chicken broth can-fulls of water
2 boxes Streit?s Matzo ball mix (4 packages)
8 large eggs
1 cup vegetable oil
3.5 tbsp. mild green chile powder
First, make the soup by combining the chicken broth, water, and Spicy Chile Blend into a 3-gallon stockpot and bring to a medium rolling boil. Add the whole boneless chicken breasts and allow to gently cook until done all the way through. Remove the chicken breasts, cut into bite-sized pieces and put them back into the broth. Add the onions, Green Chile Sauce, chopped garlic, and garlic salt. Cook on medium-high for about 30 minutes.
Make the matzo balls according to the directions on the Streit?s box by adding the bags of matzo meal, eggs, and vegetable oil together in a large bowl, and then mix them together with a large fork. Add the green chile powder, and stir the mix. If the mixture gets too dry, try adding a little more vegetable oil to help smooth it out. Allow the matzo ball mix to sit in the fridge for 15 minutes.
Wet your hands and roll out some matzo balls by making them the size of small gumballs. This should make 10 dozen or more small matzo balls. Then drop these into the boiling soup, turn the heat down to low, and allow the soup to simmer for 15 minutes, mixing often. Then add the two cans of diced tomatoes & green chiles, mix, and simmer for another 20 minutes.
Serve hot. Makes three gallons.
Popularity: 2% [?]
This media rant definitely sounded familiar in tone…perhaps a bit Passow-esque. Our esteemed Passow went on a similar tirade against the Wendy’s 4-Alarm Burger several months ago, and then they stopped making it shortly thereafter. Coincidence? Perhaps not, but check out this wonderful article from the Houston Press Blogs:
This Damn “Angry Whopper” Could Be a Damn Sight Angrier, Damn It
By Craig Hlavaty in Burger Break
Tuesday, Jan. 20 2009 @ 10:18AM
You ever get the feeling that sometimes corporations go about product development backwards? That they begin with an abstract idea, and then reverse engineer the idea until they find a product they can sell to us?
Ladies and Gentlemen, I give you the Angry Whopper from Burger King. The only burger in the world that was created from the essence of an emotion. They have attempted to create a food product that is meant to evoke white-knuckled shithouse rage in Americans. Someone at corporate must have said, “Let’s make fun of the fact that people get pissed. Let’s rile people up in the midst of a recession by throwing even more rage in the emotional ether.” And by God, they somehow did it, charging you five bucks for it that you may not have to spare during said recession.
Popularity: 4% [?]
I swear we’ve seen stuff about the Vermont Pepper Works online before, but this is a great article from the Burlington Free Press online about their company. Check it out:
Hot-sauce maker spices up South Burlington
By Lynn Monty, Free Press Staff Writer ? January 14, 2009
Developing sauces is Jeff Mitchell?s passion. Mitchell, 35, of Bakersfield has run Vermont Pepper Works and Green Mountain Co-Pack in South Burlington for three years. He and his wife have been making sauces together for 10 years.
When most people think of Vermont they think of cheese or syrup, but as Mitchell said, ?We do peppers.?
Mitchell and his wife, Julie, both with degrees in the culinary arts from Schenectady County Community College, moved to Vermont to work in a Stowe restaurant in 1999.
?I was cooking in Stowe, and we were making hot sauce at home,? Jeff Mitchell said. ?We brought it in to work, and they told us we should bottle it. So we did.?
With their first, ?Roasted Garlic and Carrot Cayenne Sauce,? Vermont Pepper Works was born with the idea to produce only handmade, local and all-natural sauces in small batches.
Popularity: 5% [?]
T-minus a little more than six months until the next show! Here’s the latest incarnation of the show’s logo, which you can expect to be seen on t-shirts and handbills all around the show this coming August.
Popularity: 5% [?]
As most of you know, we wholeheartedly support those who willing to give of their time, effort, and money to support worthy causes. This one, mentioned to us by Mick Stillman (and his fabulous hot sauces) from Australia is one of those. Despite what continent you may or may not be from, don’t let that keep you from donating to this worthy cause:
We thought you might be interested in something we are doing in Australia in support for The Leukaemia Foundation’s Worlds Greatest Shave.
A friend of ours has recently been diagnosed and we felt like we had to show our support in some useful way.
So my wife, Marita has decided to shave her head for the Charity, and I will be too. Also I have brought out a limited edition
Worlds Greatest Shave Hot sauce (a medium heat Lousiana-style hot sauce).
Anyhow we are looking for support or at least a way of getting the word out on this important cause.
Anyway here are some links and photos to look at.
Marita’s direct link:
the Hot Pepper link:
and some photos of the product:
Follow the “Marita’s direct link” from above to pledge some support for this event. We’ll post more information as it becomes available.
Popularity: 6% [?]
Throughout the past few months, I have been updating the blogging public about my ongoing quest for a job once I finish my Anesthesiology residency in June 2009. I had really struck out here in our home state of Ohio and had been looking to go as far west as Bremerton, WA and as far east as Baltimore, MD. I was forced to weigh out the cost of moving (possibly to someplace we’d never been), selling our house, new schools for the kids, the possibility of PhD program options for Linda, new docs and vets, etc. We had settled on the likelihood that we were most likely relocating to State College, PA for me to take a job there with a private practice group.
Then, something totally unexpected happened.
I got a call from a recruiter about a position in Springfield, OH…which is about 30 miles west of where we live in Columbus. This was a position that I had been interested in a few months ago, but there was a lot of organizational issues going on there and the group didn’t seem ready to move forward with recruiting as I had hoped. So, I put that option on the scrapheap of jobs that weren’t going to pan out until I heard from this recruiter. Most recruiters aren’t worth their weight in human feces, so that didn’t fuel my enthusiasm either.
Suffice to say, one thing has led to another and I now have agreed in principle to a job with this group in Springfield. I’m now waiting for the official contract to arrive so that I can have my attorney sign it so that I can return it and be officially an employee as of the end of June. What this means for us is positively mammoth: no packing, no moving, no new schools, etc. We get to stay right where we are for as long as I want to make this commute to work. So, we’ll be here in Columbus for the next few years at least.
That means we’ll still be fixtures at the Jungle Jim’s Weekend of Fire shows, local events like the North Market shows, and any other industry events we will soon afford to be able to attend. It’s so nice to be able to stay here where we’re fairly comfortable, so yay for us!!
(the above picture was a painting of what general anesthesia looked like in the 1840’s, or what it may look like if the HMO’s decide how it’s to be done)
Popularity: 6% [?]
We try not to duplicate any reviews that any of our other reviewers have done, but rarely there comes a product like the O’so Bueno! Chipotle Salsa that we find unique and worthwhile enough to do so. Like our esteemed chilehead reviewer Passow, we also picked up a bottle of this salsa from last year’s Weekend of Fire show…but let it sit on our shelf for a lot longer than he did waiting to review it. Quite simply. Passow’s outstanding review is not one that we will try to trump. Rather, we will give our own “attaboys” about this product.
Ingredients: tomato, chipotle pepper, salt, brown sugar, garlic, spices, and canola oil
First impression: Nice, simple label featuring buildings from the Mt. Adams area of Cincinnati, OH. Big sixteen-ounce bottle of salsa goodness, and it has a fresh salsa aroma when you open the jar that is unmistakenly the smokiness of chipotle.
» Continue Reading
Popularity: 7% [?]
Perhaps not quite as pleasing to some as a trip down the “tequila trail,” the Gila Valley of Arizona has their very own Salsa Trail which looks like it would be a lot of fun. Check this article from the Eastern Arizona Courier out:
Salsa Trail, festival a stroke of brilliance
By Aimee Staten
Published on Sunday, January 11, 2009 6:54 PM MST
He?s small and saucy, but he?s hot, hot, hot!
Se?or Salsa made the Gila Valley scene two years ago, and ever since he?s been courted by magazines that are read by thousands of people looking for reasons to travel.
The latest hot-lipped suitor is the AAALiving magazine, which reaches more than 2.4 million readers. This is one of the 20 or so magazines that have developed a tendre for the little guy?s favorite stops along the Salsa Trail.
The article, titled ?Hot Stops,? outlines a salsa trail that starts in Pima, loops through Greenlee County and ends in Willcox. The reporter, Jackie Dishner, followed the little green chile pepper?s lead and ended the trail with a T-shirt emblazoned with the words ?I survived? and a new appreciation for crackers and cream cheese (a better antidote to burning lips and tongue than water).
Popularity: 8% [?]