VIDEO: Anthony Davis tries a Blazin Buffalo Wild Wing
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.
Spicy Sausage and Cheese Balls
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.
Clint’s Texas Salsa – Hot
Welcome back to Fiery Friday, where we’re celebrating National Salsa Month all May long. During my last two reviews (which you can find here and here), I put the spotlight on two different salsas, both of which proved to be delicious, albeit low on the heat. Today’s product, though, has the no-nonsense “HOT” right there on the label. Of course, we’ve all tried so-called “spicy” foods that wind up fizzling out, so let’s see how Clint’s Texas Salsa (HOT), from San Antonio, stands up to scrutiny.
Growing peppers, hot and hotter
By Barbara Damrosch
Peppers are hot these days, both in the kitchen and the garden. Cooks stir up fiery Thai and Indian curries, or spicy Jamaican stews, and seed companies stand ready to light the match for those who grow their own heat.
Burpee offers 13 hot peppers (compared with 20 sweet), each marked with one, two or three little red flames, to signal “mildly hot,” “red hot” or “12 alarm.” John Scheepers Kitchen Garden Seeds has 17 hot (14 sweet), listed in ascending rank on the Scoville scale, from barely warm Pepperoncinis (100 to 500 Scoville heat units) all the way to the incendiary Caribbean Red Habanero, with up to 400,000. That’s well below police-grade pepper spray, at 5 million, but hot enough to get some respect.
Read the full article at WashingtonPost.com
