칠레 고추와 매운 음식 의 a의 의례의 세계화에 관하여 중대한 기사 Indianexpress.com에서 차가운 기사:
배치하는: 2008년 12월 27일 IST 0052 시간에
몰취미하고, 무색, 무취 괴롭고, 순수한 capsaicin는 흥미로운 물질이다. 그것은 계속되는 피해를 주지 않는다, 그러나 겸손한 복용량을 고르는 몸의 자연적인 응답은 (칠리페퍼에서 찾아내는 저것과 같은) 자기방위이다: 땀은, 맥박 태동한다, 혀 flinches, 눈물 구를지도 모른다 따른다. 그러나 다른 한편으로는 다른 것은에서 걷어찬다: 진통. 혈류량은 몸에 의하여 생성하는 모르핀에 endorphins 가장 가까운 것으로 범람한다. 결과는 최고이다. 그리고 당신이 섭취하면 capsaicin 더, 더 큰 것 그리고 그것을 얻는다 나아진다.
부유한 세계에 있는 규정식이 위로 가열하고 있는지 왜 인지 어느 것이. 매운 고추는, 한 번 인도와 같은 장소에서 요리를 위한 이국적인 맛을 가진 열성가의 보존하 지금 타이란드 또는 멕시코, 준비되어 있는 식사에서 칵테일에 모두에 있는 물림쇠 성분이다.
1가지의 이유는 세계화가 capsaicin에 부유한 세계의 포용력을 올렸다 이다. 유럽 Anglosphere의 온화한 규정식에 반세기 전에 길러진 그들에 참기 어렵게 뜨겁게 보이는 일지모른는 무엇이 다만 유괘하게 매운 요리이고 그들의 아이들에게 그의 학생 년이 싸게 쓰인 비웃는인 손주는, 또는 살사를 가진 nacho 칩 다듬는다. 카이엔 고추의 신중한 꼬집음을 요구하기 위하여 이용되는 과거에는 조리법. 오늘 술고래를 위해, 표준 힘 Tabasco 소스 조차, 세계의 베스트셀러 고추 근거한 조미료, 너무 온화할지도 모른다. 일반 소모한 고추의 여분 뜨거운 버전 가장 불 같것이 지금, habanero 고추에 근거하여, 루이지애나 근거한 상사에 의하여 생성한다.
Popularity: 7% [?]
Finally, there’s a pizza place that makes their pizza spicy enough for the chileheads who read this blog!! This article appeared recently in the online edition of the Los Angeles Times:
Lucifers Pizza: Some like it hot
By Jessica Gelt
December 22, 2008
Something wicked this way comes. Fortunately, the rough beast slouching toward Los Feliz doesn’t signal the end of times. It’s just Lucifers Pizza, a devilish spicy-pizza restaurant opened by a 27-year-old Kiwi named Adam Borich.
Located on Hillhurst’s Drakkar Noir-scented restaurant row, Lucifers cops the kind of Dark Lord-in-a-smoking-jacket vibe that many Santa Monica-based Goth clubs only dream about.
The space is small, with pitch-black walls and a long tongue of clotted-blood-colored carpet leading from the door to the counter. A wrought-iron chandelier flecked with electric candles glitters on high, illuminating a glowing-red soda fridge, a smattering of small black tables and a sprawling maroon-cushioned window seat.
A sheet of chain mail, hanging behind the counter, offers a glimpse of a kitchen lighted by a hellish fluorescent glare. There, Beelzelbub’s servants labor, kneading dough, spreading sauce, applying toppings and measuring out chili flakes.
This last bit of work is what separates Lucifers from other, mild-mannered pizza joints. Borich, 27, has an unnatural obsession with spice.
When you order a pizza at Lucifers, you have the option of making it “zero,” “medium,” “fiery” or “blazing.” The last option consists of the restaurant’s signature “ringburner” hot sauce and whole red chili peppers.
Popularity: 8% [?]
Whether it’s local, regional, or national attention, the folks at Intensity Academy have a good thing going with their products. Case in point is this article from Tampabay.com that talks a little about some hot sauce shopping you can do this holiday season:
Way to go, guys!!
Popularity: 10% [?]
The second annual The Hot Pepper.com Awards has finally come to a close and the winners announced. Lots of familiar faces popped up as winners (Defcon Sauces, W.O. Hesperus, Heather’s Heat and Flavor, etc etc) and some new companies appeared as well. So be sure to jump on over to one of the best if not the greatest online pepper forum and community to check out who has won what. THE 2008 HOT PEPPER AWARDS.
Popularity: 11% [?]
About six weeks ago, we published an article about Operation Sauce Drop, which we feel is a truly worthy cause. Well, it seems that those efforts have not gone unnoticed…as evidenced by this article from the Birmingham Community Examiner:
Give our troops a taste of home for the holidays
by Luann Dawkins, Birmingham Community Examiner
“I received the care package and wanted thank you and the donors for your thoughtfulness and generosity. Our company was able to have a BBQ today to help maintain morale, as we are in our 14th month of deployment to Iraq. The delicious sauce contributed to its success, so thank you again! Sincerely,” –SSG M.K. and the B Co. 3-8 Cav, “Bulldogs”, Iraq
With Christmas just around the corner, our thoughts turn to buying gifts, planning feasts and helping others in need. Often, we are faced with the challenge of selecting a gift that is unique, thoughtful, and useful, well, look no further. “The Carolina Sauce Company, Inc.,” based in Durham, N.C., is literally, your “one stop, sauce shop!” Founded in 2003 by Greg Leman and his wife Gloria Cabado-Leman, their mission was to, “put an end to boring food, by offering the best zesty, full-flavored and fiery products from North Carolina and around the world, at a fair price.” By keeping the business “online,” they have managed to keep overhead low, thus offering their sauces at lower prices.
With a wide range of sauces to spice up dull, and bland food, your shopping list should be complete. Hot Sauces are available in every range of heat, and beg you to taste them, with colorful and descriptive names, like, Acid Rain, Black Mamba Venomous, Bone Suckin’ Hiccuppin’, Scorned Woman, Louisiana Swamp Scum, and Liquid Stoopid, just to name a few. They also carry BBQ sauce, salsa, pasta sauce, mustard, jerks, and curry, as well as wing sauces, marinades and dressings. For those in need of a special item, they also have kosher, low or sodium free, low or no carb, and organic selections.
Popularity: 13% [?]
It’s not just us young whipper-snappers that crave hot sauce and spicy fare, but apparently the older, wider generation has to have it as well. Check out this cool article from a few days back from the online Cleveland Examiner:
Why some Baby Boomers like it hot, hot, hot
November 19, 7:56 AM
by Paul Briand, Baby Boomer Examiner
As if aging Baby Boomers aren’t losing enough, add a loss of taste to the list.
We’re losing our hair, we need glasses for reading and distance, our hearing is going, and let’s not even get into the 401(k) losses.
Our sense of taste is going too, and as a result, our hankering for hotter and hotter, spicier and spicier foods is growing.
Here’s an interesting statistic, gleaned from a recent AARP Magazine article with the headline “Some Like It Hotter”: In 1998, each person in the United States consumed 4.7 pounds of chili peppers (that excludes bell peppers, by the way). In 2007, our per person consumption of chili peppers jumped to 6.3 pounds per person.
Popularity: 13% [?]
I love this article. In a way, this is something that I might have written in college, if I could have summoned up the creative capacity to do so. This article is out of Madison, WI from their Badger Herald university newspaper:
Hot sauce: Burning desires not bland
by Alex Truong
Thursday, November 6, 2008
When I was a freshman living in the dorms, a couple floormates challenged my friend and I to a spicy food eating contest at Buffalo Wild Wings, which of course involved their infamous blazing sauce. Did I have something to prove? Not really. Does my small intestine hate me to this day? Yes. The rules were pretty loose, something about not stopping for more than 30 seconds and an argument regarding a water-drinking provision.
There was no real winner in that contest, none at all. We may have ripped our way through burning lips and runny noses and excessive sweating and eaten 16 wings apiece. We should also get a little credit for being able to triumphantly cast those chicken bones out without even using bleu cheese sauce, but in the end we were just a bunch of dudes crying over puddles of hot sauce and ripped open Wet-Nap wrappers.
But can you say gut rot? What a horrible idea. Since then, I’ve been on a mission of revenge on spicy foods, vowing to dominate fiery foods with cool, calculating ease. The first order of business was to examine a growing threat to the nation’s tongues and gastrointestinal systems: hot sauce.
Popularity: 17% [?]
With much of the U.S.A. in an economic recession, encouraging news at least coming from the world of chile pepper production. The future is bright, here in good ol’ America! Check this article out from Physorg.com:
New hybrid plants could prompt more prodigious pepper production in Southwest
By themselves or as an ingredient in a variety of foods, including salsa, America’s top-selling condiment, peppers have found a warm spot in the hearts and stomachs of U.S. consumers.
But while U.S. Department of Agriculture figures show consumption of fresh peppers at an all-time high, only a fraction of these are grown domestically.
Currently more than 70 percent of all fresh peppers consumed in the U.S. are imported from Mexico, and another 18 percent are imported from Canada, according to USDA data.
“Ironically, our domestic fresh pepper production has been declining steadily in a region renowned for its love of peppers – the American Southwest,” said Dr. Daniel Leskovar, a vegetable physiologist with Texas AgriLife Research.
To help Southwestern pepper producers perk up pepper production, Leskovar and other Texas A&M System scientists and agriculture experts have teamed up to develop several new adapted pepper plant hybrids.
Leskovar said U.S. fresh pepper production has declined significantly in the past decade due to global competition, labor issues, inconsistent market prices and inefficient agricultural practices.
“These factors, along with drought, plant disease and other challenges that are prevalent in the Southwest, have made it difficult for producers in Texas, Oklahoma, New Mexico and Arizona to grow peppers profitably,” he said.
Popularity: 16% [?]
A Good Deed in a Troubled World
It’s hard to believe that we have been at war with Iraq since 2003. It doesn’t make the front pages as often as it used to, but never the less American soldiers have given up their American way of life, their homes and families to obey their orders. Our friends at the Carolina Sauce Company, www.Carolinasauce.com have been warming up the troops and will continue to do so as long as they can afford. We chile heads have been called to duty. Everyone has opinions about the war, whether right or wrong. Our fellow Americans did not ask to turn their lives upside down. Please continue reading and help put a smile on our troops faces.
Operation Sauce Drop
The mission of Operation Sauce Drop is to deliver delicious sauces, and perhaps a little taste of home, to U.S. military personnel stationed abroad, at absolutely no cost to them whatsoever. One hundred percent of all donations received will be used solely to pay for the cost of the gift boxes and shipping to the troops, and we MATCH 100% of all donations. To learn more, or to make a donation, or if you’re in the Military and would like to sign up for a free gift box of sauce, please visit Operation Sauce Drop. If you can’t afford to make a donation but want to help, then please spread the word about Operation Sauce Drop by posting the link on blogs, discussion groups, websites etc., and emailing or telling anyone you know who might be interested.
A lot of this is a cut and paste from the Carolina Sauce Company web site, but I want to get the word out to as many sauce lovers as possible!
***Carolina Sauce MATCHES 100% of all donations!!***
» Continue Reading
Popularity: 19% [?]
The Mt. Horeb Mustard museum is home to more mustards than you can shake a stick at…literally. We like ‘em because a lot of them are of the spicy variety. Looks like they’re getting ready for some new digs:
It’s official: the Mustard Museum will move to Middleton, Wisconsin, in October 2009. News of the move hit the wire services about a week ago and even made the pages of USA Today. To see a local TV news story, click here.
The historic building at the corner of Hubbard Avenue and Parmenter Street in downtown Middleton will undergo extensive renovations to make the site into a true mustard palace. “The new Mustard Museum will feature interactive exhibits and the total mustard experience,” says Curator Barry Levenson. The Mustard Museum has been part of the Mount Horeb streetscape since 1992 and, according to Levenson, it was a difficult decision. “But this will be the best thing for the Mustard Museum and will allow us to showcase the king of condiments as it was meant to be.” Middleton is just west of Madison and only 15 miles from Mount Horeb. It was named the best place to live by Money Magazine in 2007.
So, mustard fans, what shall we call the new museum? Should we keep the name “Mount Horeb Mustard Museum?” Perhaps something totally different? “National Mustard Museum?” Maybe just “The Mustard Museum?” Or do we take a large bundle of money for naming rights (”Buford T. Dorkenheimer’s Mustard Museum” - suggested price: $500,000)?
Check out their catalog and see all their spicy mustards!!
Popularity: 13% [?]