10 posts tagged with peppers.
Displaying 1 through 10 of 10. Subscribe:

Sear Your Tastebuds on this FPP

"The chili pepper does not want to be your friend. It wants to hurt you so badly you turn it loose," writes Mary Roach. [more inside]
posted by MoonOrb on Jun 4, 2013 - 27 comments

new life from leftovers

Don't toss that celery base! Did you know you can use it to re-grow a new bunch of celery? The same thing works for romaine lettuce and bok choy. You can regrow scallions or leeks or any cooking onion. You can grow garlic. What about lemongrass or ginger? Try planting pepper seeds or key lime seeds; a leftover pineapple top or the classic avocado pit. You can eat the leaves from carrot tops or sweet potato vines or just keep them as houseplants. Seeds Straight From Your Fridge (NYT link)
posted by flex on Apr 25, 2012 - 108 comments

Local NPR Reporter Eats Guatemalan Insanity Pepper

Marshall Terry, a reporter for WFAE in Charlotte, NC eats a pepper that is being submitted to Guiness as the world's hottest. Caution: there is hurling and hallucinating.
posted by zzazazz on Nov 10, 2011 - 155 comments

Nothing gets this girl excited like a good meat sale!

Freezer Meals on the Cheap.
posted by bwg on Jun 26, 2011 - 94 comments

Ghost Pepper

Take the world's hottest peppers, rub them in your eyes and then eat 51 of them in world record attempt. Mere mortals blanch at one or two (language in this last link unsurprisingly NSFW).
posted by caddis on Apr 10, 2009 - 42 comments

That was a dumb move, wasn't it?

The Naga Jolokia is the hottest pepper in the world, at 1,000,000 Scoville Units. One seed from a Naga Jolokia can sustain intense pain sensations in the mouth for up to 30 minutes before subsiding. Imagine what eating an entire pepper will do? One intrepid ESPN reporter finds out.
posted by empath on Nov 11, 2007 - 84 comments

Summer Food And Drink

Cool Food For The Hot Summer Ahead: Bruce Cole's Sauté Wednesday has some enticing summery tips, as well as a superb collection of links to yummy articles on food and drink. Here in Portugal, we know Summer has begun when the first fresh sardines, start arriving, fat and silvery from the deep blue sea and straight onto the open-air barbecue, to be scoffed with buttery, yellow potatoes and great big salads overflowing with grilled green peppers, cucumbers, the first ripe tomatoes, sweet new onions and crunchy lettuce leaves.
posted by MiguelCardoso on Jun 17, 2003 - 9 comments

yams yams yams

Yams, yams, yams. Immortalized by Michelle Shocked's song about the Yamboree Queen. (Which I always thought was a joke, stupid me.) It turns out that most yams are really Sweet Potatoes although yam-sweetpotatoes are also different from regular sweet pototes. The confusion is much more widespread than my own Wabash Valley inflicted confusion between mangos and green bell peppers. Yam sweet-potatoes are a good source of fiber, beta carotene and vitamin C if prepared fresh. True Mexican wild yam was used as a raw material for birth control pills and is still claimed to useful for medicinal purposes.
posted by KirkJobSluder on Feb 18, 2003 - 16 comments

Hotter and Hotter:

Hotter and Hotter: The search for an ever more potent chile burn just got serious with The Source from Original Juan (fun flash here) at over 7 million Scoville Units. Not far to go now before pure capsaicin, at 16 million, becomes the condiment of choice. So is food becoming so unpalatable we need to set our tongues on fire first? Are our taste buds doing a Jonestown or what? (First link via Instapundit)
posted by Carlos Quevedo on Nov 3, 2002 - 20 comments

Chillies.

Chillies. Everything you never wanted to know about the fiery stuff can be found here. Apparently they provide a natural high.
posted by Fat Buddha on Jun 30, 2002 - 14 comments

Page: 1