Peppers at the Beach 2012 is this weekend!

We’ll be broadcasting live from 12-4PM EST Friday, Saturday and Sunday from Peppers in Rehoboth Beach, DE!

Make sure to check back with us tomorrow for our schedule and guests, and if you want information overload check out Buddah’s post on iloveitspicy.com!

Poster courtesy of High River Sauces

Ratt’s Stephen Pearcy will be making a special in-store appearance in support of his brand new Top Fuel Verde Sauce.

Stephen just released the sauce through High River Sauces in collaboration with Chris Santos the Chef of the Food Network’s highest rated Show “Chopped”.

Read the full article at AntiMusic.com

May is National Barbecue Month. What better time than now to ignite your marinade mojo?

Three easy marinade examples provide flavorful fixes for chicken, shrimp and portobello mushrooms, all marinated in advance in the refrigerator and finished on the barbecue.

Read the full article with recipes at GreatFallsTribune.com

Tonight on the live show it’s “Take 2″ with Steve Seabury (or probably his wife/partner Lisa) from High River Sauces. If you remember we had a meltdown a couple weeks ago when he came on the show. We’ll try again with this hot sauce rock star talking to him about his second sauce offering. A collab with Chris Caffery of Trans-Siberian Orchestra called Tears of the Sun.

We’ll also be talking extensively about Peppers at the Beach THIS WEEKEND! Join us for all the details. SEE YOU AT 9E/6P!

Eating all of the right foods is all well and good for your start on weight loss, but what you put on top could make or break that scale. You can count calories until the day you die and while you may be successful for a short while, if you are sprinkling that salt shaker or pouring on the salad dressing, you could be doing a great deal of damage.

Read the full article at ThePostGame.com

Georgia peppers growers are finding out yields are made in the shade, thanks to research from the University of Georgia.

Horticulturist Juan Carlos Diaz-Perez has been studying pepper production on black plastic mulch under black shade cloth since 2007, according to a news release.

Read the full article at TheGrower.com

All products mentioned are available at http://allspicecafe.com

Mobile viewers click here to see the video.

Ratings:

FIRE	FLAVOR

Description:

As I opened this lovely package of sweet aromatic bliss I didn’t notice any hint of heat. The 1st thing you smell is lovely caramel popcorn. I thought maybe my nose was broken, but as I inserted that 1st piece of popcorn into my mouth I found out that this popcorn does pack a punch. The flavor is awesome. During the burning experience you can still taste the wonderful flavor of the popcorn which keeps you going back after your brain keeps saying “No! Run! Too hot!” This is a hot popcorn with some serious kick. It has amazing flavor and one hell of a burn. I had originally planned to take 2 bags and down them as fast as I could but as you can see that didn’t happen. When I grabbed the beautifully packaged “Sweet Ghost Pepper Candied (Caramel) Popcorn” 1st I got hit with the aromatic scent which made me take pause and think “is this stuff hot?” and then I was hit with the flavor. I felt it would be stupid to just waste something so good. I did feel the need for even more heat so I decided to take it up a notch and dump ground up ghost pepper in the bag and my mouth with the Crushed Ghost Pepper Grinder. Honestly it doesn’t need more heat. It’s perfect. I only do those things because I’m “Ted The Fire Breathing Idiot”. I hope you enjoyed this first review from me and look forward to more.

By Emily Anthes

So this isn’t exactly a science post, but I’ve written before about food psychology and culture. And this is at least tangentially related. Plus I just thought it was interesting. So, without further ado:

Last month, IBISWorld, an industry research group, released a report on the U.S.’s top 10 fastest growing industries. In the midst of the recession, the report said, these 10 “standout” industries “aren’t just recovering – they’re flourishing.”

Read the full article on Plos.org

Photo from http://twitter.com/Willmartin4

If you watch college basketball, then you’re definitely familiar with University of Kentucky basketball star Anthony Davis. If you don’t feel like clicking the link, then all you need to know is that he’s going to be the #1 pick in the 2012 NBA Draft.

That being said, he’s not afraid of a spicy challenge. A smart fan had the foresight to shoot some video when he ate a boneless Blazin wing at a Buffalo Wild Wings in Florence, Kentucky. He doesn’t do too well by chilehead standards considering the Blazin sauce is only about 250k SHU (about the same as a fresh habanero), but he gets an “A” for effort.

Happy Mother’s Day, chileheads! I want to celebrate the occasion with a recipe inspired by my own mother, the woman who really got me interested in spicy foods when I was a teenager. Though the recipe has evolved since the days when my mother would make huge batches of it for me, it still reminds me of her. Mom, if you’re reading this, thank you. And to all the other loving mothers out there, the best thing about this recipe is that it can be as mild or as spicy as you want it. Because my wife, a new mother herself, is still breastfeeding our son, I’ve made some today that are solidly Mild, but feel free to experiment.

Ingredients:

One pound of ground breakfast sausage (I like to use a chipotle sausage)
Two 7.75 oz bags of Bisquick (I typically grab one Cheddar Garlic bag, and one Three Cheese bag)
Two cups of shredded cheese (I went for a Mexican blend this time, but anything works)
One cup of water
Optional: Peppers, seasonings, and hot sauce for desired heat level (To keep things palatable for my wife, I only used a medium jalapeno, a small yellow bell pepper, and some herb seasonings. I passed on the hot sauce, but I have been known to throw copious amounts of the hottest sauces I have into the mix. Keep in mind that the Bisquick and cheese will nullify some of the heat, so it may take more hot sauce that you expect to reach the heat you want.)

Necessary Tools:

Mixing bowl
Cookie sheet(s)
Aluminum foil
Cooking spray
Spoon

Preparation:

Toss the sausage, Bisquick, and shredded cheese into a large bowl. Mix with the one cup of water. I like the visceral feeling of using my own two hands to mix all the ingredients together, but that can get pretty messy. If you’re going to use spicy peppers or hot sauce, please consider using gloves or a mixer of some kind. I prefer to mix the main ingredients into a large goopy mass before adding the extra components. Regardless, make sure everything is mixed well before proceeding.

Preheat your oven to 350 degrees, and cover your cookie sheets with the foil. No matter how big you make these balls, this recipe makes quite a lot, so you’ll need two or three cookie sheets (or just make multiple batches). Coat the foil with the cooking spray, then use your spoon to form the balls. Place the balls about half an inch apart on the cookie sheet. Once the oven is ready, put your trays in for 8-12 minutes, or until the sausage is cooked and the Bisquick is a beautiful golden brown.

The Result:

My favorite thing about this recipe is that the balls store quite well. They’ll keep for about a week in the refrigerator, or you can store them in the freezer for quite a bit longer. When I was younger, my mother would separate them into little bags of about five or six balls, and she would put those in the freezer. Anytime I wanted breakfast or a quick snack, I just had to pop them in the microwave for about a minute. They are extremely delicious when reheated.

As I mentioned above, feel free to experiment with this recipe. For the spicy food neophytes, using only the basic ingredients makes this recipe not even qualify as a Mild. For the true chileheads and daredevils, enough hot sauce and ultrahot peppers can push these things into the upper end of our rating system.

Special thanks to my mother, Barbara Kinder, for inspiring this recipe, but more so for always being there for me. Love you, Mom!