Yo La Tengo's 13th album, Fade, marks the first time in 15 years the band has made official music videos. 2 to be exact: the colorful & playfully psychedelic Before We Run, and the serene & educational I'll Be Around. Bon Appétit chats with Ira Kaplan about the use of recipes in the latter video.
Want preservative-free sriracha but don't have time to make your own? Jolene Collins makes (and sells) her own high-end artisanal sriracha. Would you like to watch?
Ding Baozhen (1820-1886) was a governor of Sichuan province during the Qing dynasty. The emperor bestowed upon him the title Gōng Bǎo - "palatial guardian". He supervised the reconstruction of the Dujiangyan Irrigation System. But he achieved immortality through the dish named for him: Kung Pao Chicken. [more inside]
Each bite brought a delicate balance between pleasure and pain—deliciously peppery flavor, bought at the price of having your mouth feel like you’d swallowed fire. But the pain was a good pain, somehow. It forced you to slow down and experience each bite, and that’s a rare experience these days. No one mindlessly gobbles Sichuan hot pot, simply because it’s physically impossible to do so without powerful anesthetic.
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).
The Southern Foodways Alliance is one weighed-down church-supper table, full of oral history/blog projects like The Tamale Trail, the Boudin Trail, interviews and recipes from the Bartenders of New Orleans, photo essay/interviews from Birmingham's Greek-Americans, a mess o'homemade films, and a passel of event and BBQ-shack photos on Flickr, all smothered in the tangy-sweet academic goodness of the Center for the Study of Southern Culture at Ole Miss. These folks get my vote for most flavorful, funkiest food-loving folklorists in the lower forty-eight. [more inside]
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)
Our own CUJoe's current PhotoOp reminded me that I always forget the name of the units for measure hot pepper spiciness: Scovilles. For some reason this name won't stick in my brain. I always look it up here. Take time to worship.