Podcasts & RSS Feeds
Most Active Stories
- UW's MOOC On Public Speaking Proving To Be Massively Popular
- Seattle Business Owners: $15 Minimum Wage Could Prove 'Possibly Fatal'
- UW Professor Traces Growing Income Gap To The Collapse Of Organized Labor
- How To Make Your Own Crème Fraîche — And Why You Should
- This, We Agree, Was The First-Ever Recorded Rock And Roll Song
News & Music Contributors
Food for thought
Wed December 26, 2012
Get hot for the holidays
"Every hair on Dave Matschina's head was drenched in sweat. It crept into his eyes and dripped off his nose." So begins Twincities.com tale of a feast of hot wings made made with the fearsome Naga Bhut Jolokia or Indian Ghost Pepper -- a chili that makes the formerly top dog habenero taste like a slug of Milk of Magnesia.
So how hot is it? Chili heat is rated by Scoville Units. Your plain old supermarket jalapeno is rated at five thousand Scovilles. The ghost pepper burns in at one million. If that kind of thing appeals to you, you might want to check in at Insane Chicken -- an online purveyor of nuclear condiments
My hot stuff collection includes Crystal hot sauce, which I prefer to Tabasco, hot bean sauce for Szechuan dishes, powdered cayenne, Sriracha and chili oil. What's in your pantry?
"I had a spontaneous nosebleed..."
– Chef Jim Malinowski on the first time he prepared his ghost pepper sauce.