Posted on 12/15/2012 6:51:23 AM PST by PJ-Comix
In April research firm IBISWorld declared manufacturing of the spicy condiment to be one of the 10 fastest-growing industries in the U.S., with average company revenue jumping 9.3 percent per year over the last decade.
Even though the segment is small—roughly 5,500 people employed by 218 sauce companies, an industry valued at $1 billion—it packs an entrepreneurial punch.
(Excerpt) Read more at businessinsider.com ...
“Red against black - venom lack,
Red against yellow - kill a fellow.”
Buttermilk with salt and pepper is pretty good.
What an interesting fact that it will cut the heat of the peppers!
Malaysian cooking kinda' wins ~ it's a cross between ghost peppers and battery acid ~ steams even when it's cold.
There are kimchi mixes that are contenders though. They take these special daikon radishes and strip off the mild parts, cube up the hot parts, and slather on sambak ~ then make it real red with some plain old fashioned paprika.
An Indian friend had some fried pretzle type snacks he'd fixed up special once for a party. So we are sitting there eating these things and I noticed my neck was numb ~ had that afterburner trick you get with Pakistani greenbeans if you now what I mean.
I mentioned these were kind of hot; he replied through tears that he'd had enough.
That's when I knew I could win all these contests!
Just received a shipment of goodies from Mexican Grocer.com.
Several types of bottled hot sauces, some whole dried chile de arbols, some ground chilitepin powder, chile pequin powder, mexican oregano and a couple large cans of Pico Pica Menudo.
I’m sure I missed something but it was like getting a Christmas present.
I got 3rd in the chili cook off last week.
I used 4 lbs cubed chuck steak, 2 lbs ground chuck, a lot of diced chilis and tomatos from the can, fresh cut serranos, whole seed cumin, pasilla chili, new mexico chili, chipotle chilis in adobo, garlic and onion.
I should have added the chili pequins, I usually do, but I toned it down a bit for milder palates.
That was my downfall LOL
Good ol Green papaya salad.
That stuffs addictive!
Sounds like it’s chili time!
That with some larb gai and some beer is heaven
Third ain’t bad, now you know the way to first! LOL!
There were some serious contenders this year,
That brisket chorizo chili was like WOW hot with lots of underlying deep flavor.
The dude put some jalapenos sliced down the middle on top (Jelly side down) for presentation.
He’s a fisherman ands often fishes Falcon lake on the Mexican border.
I said dude, you should have flipped the chilies over and hollowed them out to make little boats and put little beaner guys in sombreros in there fishing in the chili, then you would have got 1st place! LOL
And Larb Moo!
Why do they call it Moo if its pork? LOL
And whats Larb Nue?
A Gnu?
Really?
LOL
Next time you try this (win the bet, mate!), I should suggest eating a piece or two of New-York style cheesecake (combination of cream cheese, eggs and sour cream should work VERY well in protecting your lower GI tract from the effects of o. capsicum) or perhaps a very rich pasta alfredo (heavy cream plus fat in the egg yolks) before the fact.
You may also have noticed that "poppers", baked or broiled jalapenos stuffed with cream cheese, are perhaps the best common demonstration of how various fat(s) neutralise the hot principle in 'hot' peppers. Tasty, too.
Happy wagering, m'FRiend!
I have friends that live in Zapata (their whole life) and they say it is too dangerous now to fish Falcon.
They are Hispanic and they say it would be even worse for me (angry white male)... they say it is like a War Zone.
TT
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