By Victoria Guerra – foodworldnews.com Not everyone can handle spicy additions to their regular food intake, but the newest research on the subject shows that those who favor this kind of flavors might actually live longer, as it appears that spicy food and longevity are connected in a way. According to The New York Times, the spicy […]
August 5, 2015 by Cheryl Wixson on Columnists, Maine Dish – ellsworthamerican.com We Americans love our pickles; sweet pickles, sour pickles, tiny gherkins, bread and butter pickles, pickle chips and more. The term pickle is derived from the Dutch word pekel, meaning brine. Every cuisine has its own variation of pickled vegetables. Here in North America, […]
By Celia Llopis-Jepsen – cjonline.com Think twice before challenging 15-year-old Alex Bayless to a pickle-eating contest. On Saturday, the Washburn Rural High School student successfully defended his title as Porubsky’s dill pickle-eating champion at the Shawnee County Fair, making him the two-year winner. His tips for aspiring speed-eaters eyeing next year’s competition? “All I did was […]
By Vicki Ivy for The Columbian The cucumber season is in full swing, and that means it’s time to decide what varieties of this versatile vegetable to buy and what to do with them. Cucumbers are the perfect snack with only 8 calories per half-cup serving. Over 90 percent water, high in Vitamin K, they […]
By NINO MARCHETTI – thewhiskeywash.com Flavored whiskey, as always, is an odd bird of a category for this spirit type. There certainly is a market for it, though if you suggest that’s mostly women I would say you are quite wrong on that in this day and age. Distillers love to see what, shall we say, unique concoctions they […]
Pickling is an integral part of Asian and Latin cuisines. Chefs at two Hong Kong restaurants tell us why they are making their own. Janice Leung Hayes – scmp.com Until recently, making your own pickles would have had you labelled a grandma, but nowadays many restaurants are happily offering their own jarred creations. Vinny Lauria, […]
Posted by Tom Gaertner on July 28, 2015 – wauwatosanow.com Anyone visiting the WauwatosaNOW homepage may have taken note that in the lower right hand corner under MOST POPULAR for the last month or so the Gas Pains blog about How to Make Crispy, Crunchy, Sweet Pickles has been in the pole position or close […]
by BETHANY GRABER – BostonGlobe.com – JULY 28, 2015 Summer is the perfect time to embrace the heat — of hot peppers. The green jalapeno is relatively mild, but just spicy enough to raise the hairs on your arms. Their heat lies primarily in their internal seeds and pith, which can be removed easily by cutting […]
People call Tito’s asking where to buy cascabella pepper seeds. Tito’s bulk resources for cascabella pepper seeds are of little use to these callers. As such, we wish to provide some resources for seeds that will yield cascabellas. While Tito’s does not endorse any of the resources provided here at least we can confirm that the […]
By Kevin West – MotherEarthNews.com – 7/27/2015 8:57:00 AM Making fermented pickles requires us get friendly with bacteria. As discussed in my previous post, a pickle is nothing more than a vegetable preserved in an acidic brine. Acid is the silver bullet against botulism and also gives pickles their signature tangy taste. For quick pickles, often called […]