Showing posts with label Chilies. Show all posts
Showing posts with label Chilies. Show all posts

09 August, 2026

Comestibles

I met a friend down at Working Draft Beer earlier this week. My neighbor was there behind the bar doing his thing - I think he's a taproom manager - and he came over as I was sitting at the bar to offer his expertise. I was perusing the maltier side of of the beer menu and he helpfully remarked that the German pils, Hindsight, was freshly tapped. Well, within the last 24 hours.

That settled it.


Oh, it was tasty! A delicate crackery malt with a gentle spicy hoppiness. Working Draft has become the go-to lager spot in town. They're also the go-to smoke beer joint as well. It hasn't been too long since their smoked hefeweizen was on tap and now they've got a rauch Dortmunder Export available for my delectation. Madison is not Bamberg but thanks to Clint and company, there is fresh rauchbier to be had a few times (or more) a year for those of us with refined, smoky tastes.

The next day my ladyfriend and I went to Chicken Licks (née Lips) to satisfy her craving for Buffalo wings. I think my visit there a couple weeks back triggered a spicy, fowl desire in her brain. Because it is her way, she ordered for me and about 15 minutes later I was presented with a basket of chicken wings at Original Sexy Level 3 hotness.


I think that, had they been any spicier, I may have suffered a medical incident. A couple wings in, my right eye began to tear up which, of course, caused my nose to run. Oddly enough, my left eye never watered at all.  Was this due to the angle at which the wings entered my mouth? Perhaps I favor my right side when eating them and a chili miasma crept up to my eye.

Very, very hot yet I could still taste the chicken and the chili flavor.

I think that the kitchen offers yet further levels of fiery goodness for chiliheaded gluttony.

Yesterday at the grocery store I saw more autumnal flavors on the shelves. This time they were accompanied by those generally associated with Christmastime.


Apple season hasn't even started yet the pepperminty flavor of Christmas is here. Uff da!

27 July, 2026

A surfeit of serranos

My serrano plant is proving to be very fecund. I have picked three batches of chilies so far, if you count a mini cull of just 2.

With my latest haul, I've been trying to put them in everything but I think I shall freeze some for the fall chili season instead of these frenzied attempts to use them up quickly lest they go bad.

This weekend I put one in a corn & black bean salad which gave it just a touch of heat. The dressing has perhaps more coriander than is safe in it. Mmm...


And then I larded my steak with one.


Next time I will use 2! Still, it was tasty, especially since I grilled it to near perfection - medium well instead of medium.

I am pondering what to use them for next and some kind of schmear for corn on the cob comes to mind.

16 July, 2026

Vital Heat

I am not enjoying this heat. It is stifling and now we've got the forest fires up in the Boundary Waters putting a diaphanous layer of grey on everything. But the temps are good for a couple things: brewing tea and growing serrano peppers.

The sun's ray have been caressing the chili plant for 4-5 days and they've culled out many a chili. It's going bonkers. I am going to start putting serranoes into everything. Picante Cheerios, anyone?

27 June, 2026

The first fruit of the season

My serrano plant has fruit!

I am looking forward to fresh chilies. Presumably the upcoming 90+ degree temps will kick things into overdrive. After years of not attempting to grow anything edible, it's nice to see a harvest, however modest, on the horizon.

Also, last night's kabobs were tasty. My ladyfriend assembles a mean skewer.

28 March, 2026

You can have Christmas in March in Albuquerque

A friend and I had lunch the other day at Ian's Pizza at Garver. My dining companion ordered breadsticks and we were asked what kind of dipping sauces we wanted. The helpful and friendly counter helper ran through the list of what was on offer: bacon queso, marinara, green chile ranch...

Wait!

Green chile ranch?!

I immediately took her up on that option as it was something of a vestigial reflex from my recent trip...


I grabbed a taxi a bit after midnight at the Albuquerque airport. It had been a long day of travel. A light wouldn't turn off on the plane in Madison which meant we sat on the runway for an hour or more and so I got to O'Hare late and missed my flight which necessitated a long layover. Hours and hours of interminable layover. I wasn't sure I'd be able to catch a flight that night as apparently there was a power outage at the Denver airport and the effects of that were cascading down to O'Hare. But the plane took off a bit after 9, thankfully.

Despite the lateness of the hour, my cab driver offered an important culinary lesson: in Albuquerque you have the choice of green chile, red chile, or both. This last option is called Christmas.


What a wonderful thing! As the trip wore on, I would learn just how significant the chile was to Albuquerque's identity, just how ingrained the humble fruits are in Albuquerque's psyche. I wouldn't be at all surprised to learn that public schools give kids a day or 2 off at harvest like Chicago students get Casamir Pulaski Day off or kids up north can take a week away from school for gun deer hunting season.

Green chile granola? Yes, I bought some.


While there I learned that the official state cookie is the biscochito. My stepson and his fiancée took me Celina's where they had a variety of flavors on offer including those with chile.


I think the use of lard and anise are the distinguishing features of this cookie. Very tasty!

The duality of chile even went beyond foodstuffs. Got a pain in your back? There's a chile for that.


Methinks a return trip is in order to further investigate the green-red dichotomy.

********

After 4 or 5 days of eating at restaurants, I did some cooking at home. First was a loaf of Polish rye beer bread.


Misshapen, perhaps, but tasty.


In addition to the staff of life, I finally got around to making shrimp creole.


The poor shrimp had been in my freezer since I moved in here back in October. Prior to that, they were in the freezer of my marital residence for a short time. This batch of shrimp creole had been a long time coming.

It turned out well. Nice and chunky with extra Holy Trinity.

I need to grocery shop today and am thinking about what I want to eat in the coming week. If I recall correctly, I have most of the ingredients for bigos, including venison, and just need some cabbage.

09 September, 2025

Merciful

The gods showed mercy today as I ended up with the comparatively mild jalapeño jelly bean today.

07 September, 2023

The Corona Diaries Vol. 93: Here's What You Need To Do If You Want a Cup of Hot Coffee Spilled On Your Genitals

(Check out the prelude.)

(mid-June 2023)

On a recent Saturday morning my Frau and I went down to the nationally renowned Dane County Farmers Market. If you look at the Farm Fresh Atlas of Southern Wisconsin, a handy repository of knowledge about farms, cheesemakers, and just the various people and groups that grow, make, and sell the fruit of the land in these parts, you'll see that there are 7 farmers markets in Madison with a couple of them having multiple times/locations. But it's the DCFM that rules the roost. It is the biggest and oldest, I believe. It's the one that ends up in all those space fillers that have titles like "Things To Do in Madison" and in those best-of listicles that feature our fair burg. 

For sheer middle-class spectacle, it's hard to beat. As creationists bleat on about Darwin, hordes of hybrid car owners stroll around the Square filling their cloth bags with delectables with younger folks pulling their kids along in whatever the equivalent of a Prius is when it comes to red wagons these days. Tory Miller, the James Beard Award winning chef, wanders amongst many who are no doubt his customers in search of the finest bounty of the county as a minion or two of his follow behind with their own red wagons.

It's hard not to get a Veblenian vibe here. The food at the market is more expensive yet it has plenty of takers willing to pay the price. But in 2019, over 10,000 students in Madison received free or reduced price lunches at our schools. And, from what I can tell, we're talking out of around 26,000 kids. That's a lot of struggling families for whom the prices at the DCFM are way out of reach.

I don't blame the farmers. They're locals, they're small outfits and don't have economies of scale, extensive automation, nor easily exploitable laborers. Growing fruit & vegetables, raising animals for milk or meat on a small scale, these are expensive propositions and the prices at the market reflect it.

And it's hard to fault the consumers. Well, most of them, anyway. Who doesn't like tasty food? And only the biggest libertarian capitalist asshole would be critical of a desire to support one's local farmers. But it's hard to escape a sense of conspicuous consumption going on all around me at the market. There just doesn't seem to be anything egalitarian to it. It's all rather banal, really. The sellers are making food, something everyone needs. And the buyers are just out procuring quality chow. There's no malicious intent involved.

It just throws into sharp relief - for me, anyway - the divide between the haves and have-nots here in Madison. With pandemic funding gone, more people are food insecure, a situation that only gets worse as housing costs soar here.

While I didn’t buy anything beyond a sorely needed cup of coffee, I was quite tempted as the food on display was just so inviting, in addition to being organic, pesticide-free, and whatnot. There are all these lovely colors and enticing scents and everything just looks so tasty - especially when you go on an empty stomach like I did.

Just look at these free-range shrooms!

There were also plenty of plants for sale. Here are some colorful cacti.

It is possible that even I can keep a succulent alive.

I think the Frau bought one of these bouquets.

I don’t recall what they were. Mini-pansies? That's what they look like, anyway.

A chili vendor had a helpful sign showing the levels of heat of the various peppers.

I very much enjoy the heat of a fine chili but had never heard of several of these. For instance, Chinese Lantern was new to me. Fatali? More like FATALi, I'd wager. Lemon Drop sounds interesting. I presume it has some citrus qualities, if the hop of the same name is anything to go by. One day I’ll investigate some of these exotic, new to me, chilies.

Jams!

I took this photo for a couple of reasons. First, it features carrot marmalade. The Frau hates orange marmalade. An easy way to irritate her and get a cup of hot coffee spilled onto your genitals "accidentally" is to go to breakfast and pass her one of those little single-serving marmalade containers. There have been a couple times that I didn’t think I’d leave a restaurant alive. She was, perhaps, just lethargic after having eaten.

So I thought I’d run the idea of a carrot version by her. She was having none of it but also refrained from physical violence. I guess she didn't want to hurt me in public in front of so many witnesses.

And then there’s the bumbleberry jam. I figured that it was one of those raspberry-like fruits that is rather uncommon like the thimbleberry.

I bought this jar the last time we were in Michigan’s Upper Peninsula which, I believe, is one of the few spots in the United States where it grows. I don't recall seeing thimbleberry jam anywhere else.

And so your bumbleberry jam has this aura of mystery about it.

“Look, Harold! It’s a jam made from an exotic berry!”

But, upon further review, I find that the bumbleberry is like the Loch Ness Monster, a thing of mere legend. There is no such fruit. It’s like the bigos or gumbo of the jam and jelly world. Just take whatever berries you have lying around, throw them together, and voila! - you’ve got bumbleberry. Sneaky.

********

With my Frau being plagued by a mysterious allergy-like illness, we sadly called off our late summer trip to London. And by London I really mean the United Kingdom because Manchester, Wales, and Edinburgh were all thrown in as desired destinations for our venture at some point in the planning process.

I recall that Manchester became highly desirable when she found out about Manchester Music Tours. She wants to wallow in nostalgia for her misspent teen years by treading the hallowed grounds where some of her favorite bands from the early ‘80’s such as The Smiths, Joy Division, and New Order lived, worked, and played. I assume you stand outside the apartments where the band members lived in communal bliss and check out the pubs where they played their earliest gigs.

Wales. I don’t remember what the big attraction of Wales is for her. Did she want to see Doctor Who shooting locations? It certainly looks to be an extremely pretty part of the UK. And I would have some of my friends turn green with envy if I had my photo taken in front of the Bron-Yr-Aur cottage – wherever that is in Wales – where Robert Plant and Jimmy Page of Led Zeppelin fame holed themselves up to write songs in 1970. I’d be hailed as a hero.

I also don’t recall why the Frau wants to go to Edinburgh. Maybe she wants to see where the Inspector Rebus novels are set. I’d love go to there, the seat of the Scottish Enlightenment, and walk the same streets as David Hume, get drunk in a pub and blather on about Adam Smith’s Invisible Hand, or go to a poetry reading and have someone regale me with Robert Burns’ “To a Mouse” in the original Scottish with an impenetrable brogue.

Wee, sleekit, cowrin, tim'rous beastie,
O, what a pannic's in thy breastie!

And there are all those places to go that are mentioned in Fish lyrics like the Heart of Midlothian and Princes Street. We could take the Lothian Road!

While I continue to hope that my Frau’s health will turn around soon, I also knew that my vacation time wasn’t going to use itself so I went on a trip up north for some fresh air, hiking, and to visit my friend Jason.

It was a cloudy day when I left Madison. After driving for a few hours, I stepped out of my car and found myself at the Augusta Wildlife Area.

Being a wildlife area, there wasn’t much for hiking trails. Instead, it is mainly for hunting and bird watching. The site has a rather large pond fed by a creek the name of which I cannot recall.

Walking out as far as I dared without either hip waders or pants, I settled into a spot near the shore and just took in the scents and the sounds and the sights. It was simply great to not be at work or driving a car and to have a peaceful, non-manmade spot to relax in.

Where there’s water, there’s red-winged black birds.

They were everywhere and their chirrups came from all sides. It was a joy to watch as they flew from branch to cattail and back. Some of them chased each other over the wetland and I wondered if one was chasing another away from his territory or if they were just having fun.

As always when I stand in such spots long enough, one of red-winged black birds would menacingly fly over my head and then return to a perch. After a breather, he’d do the same thing, often coming down just a little bit closer to my head. This would go on for a few minutes. I have come to assume this is them in big creature/potential threat observation mode.

“Just keep your distance, there, human!”

Standing in such a spot long enough that day also meant ticks. I got two of them on my right leg within 10 minutes. I'd recently heard of some syndrome from tick bites that makes you allergic to meat so I was a bit paranoid at the prospect of never judging at the Wisconsin Association of Meat Processors convention again or enjoying the simple pleasure of an Italian beef. I had sprayed insect repellent on and so I was displeased doubly so. However, it contained only picaridin. I made a mental note to get something stronger before my next walk through the woods.

While the males loudly did their thing, a female relaxed on a lily pad.

I spied sandhill cranes in the distance and took some photos of a pair taking off. Unsurprisingly, I was unable to get an in-focus picture of them as they gracefully took to the air, steadily gained altitude, and began cruising over the trees. Instead, I got a fine photo of their bird butts as they turned away from me preparing to disappear into the distance.

Oh well.

In addition to all of the birds, there were wildflowers scattered everywhere and I had no idea what kinds I was looking at. But they were sure pretty.


Soon enough, it was time to head out. I was to meet my friend Jason in nearby Osseo and wanted to investigate another site before checking into my motel and freshening up.

While driving by a farm with horses, I saw one of them suddenly plop onto its side – just like our cat Piper does. No display of agility, no finesse. Just letting go and having gravity do its thing. I chuckled aloud to myself.

********

Bonus photo. It’s Grabby again. I took this one night after I had walked into the kitchen and found her scouring the counter for any remnants of our dinner. Despite being caught in flagrante delicto, she feigned innocence.

“Who, me?”

In fact, she was probably expecting me to give her more chow since she hadn't found any stray bits on the counter.

 
(Now listen to the postlude.)

24 July, 2023

M-M-M-Mayhem from Muscoda

I bought some cheese from Meister in Muscoda (that's mus-co-day) because it sounded spicy but not deadly and it had a cool alliterative name - Muscoda Mayhem. A very nice chili taste (jalapeno and serrano?) with a pleasant burn that will keep your tongue asking for more.

16 April, 2023

You got pepper in my pils! You got pils in my pepper!

I stopped in at the Great Dane yesterday and sampled their Tri Pepper Pils.

I've always found chili beers to be a real mixed bag with most of them being blonde ales with way too much jalapeño, as if it were a novelty brew from Archie McPhee. Here jalapeños are joined by poblano and habanero chilies in a Czech-style pilsner. There's just a smidgen of heat but a good dose of chili flavor that seems to mostly be the green taste of jalapeño and poblano.

Initial sips were light & brisk but, after the beer warmed a bit, the chili taste was joined by a fine maltiness which made for a nice balance with its contrasting flavor and sweetness.

I was happy to find this a very delectable beer instead of one that tempted you into Scoville madness.

11 July, 2016

Back in Bat Country: Ancho Lime Paradise Lager by Flying Dog Brewery



My initial foray into bat country was fruitful. I learned that Flying Dog's founder, George Stranahan, had been friends with Hunter S. Thompson and that Thompson's erstwhile illustrator, Ralph Steadman, has been designing Flying Dog's labels for over 20 years. On top of these revelations, I also discovered a rather tasty summer cerveza teeming with tart citrus and succulent succulence.

The fine folks at the Jenifer Street Market also carry (or carried) Ancho Lime Paradise Lager, a limited edition brew in Flying Dog's Heat series which I presume features beers that challenge drinkers to count Scoville units in addition to, or perhaps instead of, I.B.U.s. I am generally weary of chili beers, I shall admit, as my experiences with them have been hit or miss. Normally consumed at the Great Taste, most have been golden ales laced with enough jalapeño to send me into a capsaicin-induced St. Vitus dance aimed at the water tubs.

And so I was, to be honest, I was a bit leery going in. But I didn't see the words "natural flavoring" anywhere on the label. I am avoiding "natural flavoring" in beer like the Plague these days because I grew tired of naturally flavored fruit beers that taste like candy. Just because a brewer uses "natural flavors" doesn't mean she is adding a few eyedroppers of concentrated ester aldehyde or some such thing. It's just that I've just been burned too much lately with beers that are delectable going by the label but end up being nothing but liquid Jolly Ranchers when actually exposed to the tongue.

I'll also cop to being biased here. When I began drinking microbrews in the first half of the 1990s, the microbrewing industry was growing concomitant to the organic/"natural"/local/slow food movement(s). And so the idea of using, say, fruit flavoring in a beer as opposed to the fruit itself or at least the juice of the fruit just doesn't sit well with me. There are FDA labeling laws to contend with here so it's quite possible that a beer with natural flavoring may simply be laced with some fruit juice.

Besides the absence of "natural flavoring" the label also indicates the presence of Grains of Paradise. Grains of Paradise are the tasty seeds of a particular plant and I like their mellow woody/citrusy/piney kind of taste.

Ancho Lime Paradise is a lovely light gold hue and was clear as day. I got about one inch of loose, white foam atop the brew which lasted a shortish time – maybe 20 seconds. There were lots of bubbles in the beer which topped off the visual bits here and made for a really pretty brew. Flying Dog doesn't say anything about the type of lager that is ALP and instead emphasizes all the ingredients that send Reinheitsgebot purists running to their keyboards to protect Bavaria's virtue. Judging by the fizzy yellowness, ALP radiates New World pale lager.

The ancho is simply a dried poblano chili and it is first and foremost in the aroma. Not that the aroma was particularly pungent. There was also a hint of citrus lurking in the background. On the one hand I was disappointed as one normally likes a food's smell to be fuller to whet the appetite. On the other hand, it could portend a brew where the flavoring wouldn't be overpowering.

It was the lime that I tasted first. Not big but zesty enough. And then there was the earthy and slightly smoky flavor of the chilies. But this was no frisson of fire. Their taste was on the restrained side and there was a little heat at first. Each successive sip, however, kindled the flames so that the burn grew slowly on my tongue. A devious little stratagem on the part of the brewmaster.

And before the capsaicin could reach its crescendo, I was able to catch a light grain flavor.

I was able to discern the Grains of Paradise on the finish where they lingered along with the lime. As those flavors faded, the heat at the back of my mouth became impossible to ignore. There was no lacing left on my glass.

ALP will no doubt be a divisive brew for a majority of drinkers. It has a light body with generous carbonation giving it a nice fizziness. The lime adds a little tang but never gets in the way of anything while the Grains of Paradise complement the citrus well. Those anchos have a nice mellow earthy flavor and I really liked how the heat slowly built up instead of assaulting my tongue right away. As someone who liked spicy foods I felt that it gave a nice burn although folks less acclimated to the heat will no doubt find that it, as Ralph Wiggum famously said, tastes like burning.

Still, I found that one bottle was enough. And not because of the heat.

I didn't dislike ALP but it reinforced my idea that chili beers should go beyond yellow and fizzy. They need more body than ALP offers for repeated drinking, at least at the level of chili flavor here. The flavor of chilies works best for me when it's set against a taste that isn't as sharp, isn't as sprightly.

On a side note, if you go to Flying Dog's ALP webpage, you'll see a photo of a beer that is much darker than what I found in my glass and, well, not yellow. It also lists ALP as being 5.3% A.B.V. whereas my bottle says 6%. It seems as if the brew has been reformulated at some point.

Junk food pairing: Have a bag of Pepperoni Pizza Cracker flavored Combos on hand when drinking Ancho Lime Paradise Lager. While not a very big beer, it is 6% so you'll need a little something in your gut and the creamy pepperoni filling contrasts well against the chili.

01 January, 2014

Quest for Fire



I enjoy spicy foods. I developed a taste for them back in the days when I cooked for a living. Our breakfast cook, Johnny, would occasionally bring in bottles of hot sauce and we always had a stash in one of the coolers. Someone somewhere would breed a new chili and Johnny would bring in the resulting hot sauce. During a slow time, we'd throw some chicken wings in the fryer and use them for our testing purposes. Hilarity always ensued.

There was the time that one of the dishwashers, a raunchy, fun-loving black woman from Alabama who kept trying to introduce me to the joys of dark meat, came over and saw the wings and a bottle of hot sauce. She grabbed one of the wings and applied a liberal dose of the sauce. Now, this stuff wasn't the the kind of sauce that would put you in the hospital but you were guaranteed an endorphin rush. We warned her that the bright red stuff wasn't Frank's RedHot but she brushed aside our admonitions. And she paid for it. The look on her face was priceless.

Another time Johnny came to work with a bottle of datil pepper sauce. None of us cooks had heard of it but we were game. A co-worker pulled the bottle out of the box and gave it a shake only to have the cap fly off and some of the sauce shoot into one of his eyes. I immediately dragged him over to the eye wash station. After what seemed like an hour of rinsing his poor eye, he looked like he'd just had a Pan Galactic Gargle Blaster. Needless to say, he didn't get much work done the rest of that day.

Back in those days it seemed like most chilies were just creeping above the habanero in hotness. Yeah, you had sauces that could kill you but they were basically just tomato paste with pure capsaicin added. These days, however, there is a capsaicin arms race afoot. The New Yorker published a piece in November called "Fire-Eaters: The search for the hottest chili". It documents the endeavors of people who seek glory in entering the Guinness Book of World Records for having bred the hottest chili on the planet. According to the author, these people are "are mostly American, British, and Australian guys. (There is also a valiant Scandinavian contingent.)"

At the moment, there is no definitive claimant to the title of world’s hottest pepper. Lacking a central authority, the chili community finds itself embroiled in a three-way schism. In June of 2011, a group of Australian growers captured the Guinness record with the Trinidad Scorpion Butch T (1,463,700 SHU). Less than a year later, Bosland’s Chile Pepper Institute issued a press release: “When it comes to bringing the heat, there’s a new king of the hill.” Bosland claimed that a C.P.I. chili called the Trinidad Moruga Scorpion had exceeded two million Scoville units.

Then, in August of last year, Ed Currie, of the PuckerButt Pepper Company, of Fort Mill, South Carolina, unveiled a new contender. Currie announced, “The PuckerButt Pepper Company has raised the bar for hot pepper heat intensity by producing an amazing hot pepper, the Smokin’ Ed’s Carolina Reaper, which surpasses the current world record holder, the Butch T Trinidad Scorpion.” The Carolina Reaper’s recommended uses, according to PuckerButt’s Web site, included hot sauces, salsa, and “settling old scores.” Steven Leckart wrote in Maxim that eating one was “like being face-fucked by Satan.”


2,000,000+ Scovilles?! The article details the obsession these guys have with chilies and breeding the hottest on the planet. They make for good subjects of a Werner Herzog movie. Now, I like a good burn every so often but chilies that hot are ridiculous. You can find videos on YouTube of people eating them and then proceeding to have their faces go red before vomiting.

In addition to the profiles of men who bicker over who has the hottest chili, I learned a bit about the history of the Scoville scale. I've known about it for a while but never knew who developed it or what exactly it measured. It was created by one Wilbur Scoville in 1912. Scoville was a pharmacist and he measured chili hotness by "how many drops of sugar water it would take to dilute the heat of a chili". Presumably it now measures parts per million of capsaicin or some such thing.

On a local note, are any of these mega-maxi-hot chilies or hot sauces made from them available in Madison? For a good burn here in town, do try the pickled habaneros at that Mexican restaurant that shares space with Pan Y Pan Bakery on Milwaukee Street. They grow and pickle the chilies on premises.