When to add hot sauce: during cooking or after?
Hot sauce in the pan and hot sauce on the plate are two different ingredients. When to use which.
Read it
Journal
Journal
Heat, flavor and the occasional bad decision.
Why there is vinegar in every hot sauce
It is the second ingredient on nearly every label, ours included. Here is what it is doing there.
Read it
What is chipotle, really?
It is not its own pepper. It is a jalapeño that went through a fire, and that changes everything.
Read it
Habanero vs jalapeño: what changes besides the heat
Everyone knows which one is hotter. The useful differences are the other four.
Read it
Hot sauce on eggs: five ways that actually work
Eggs are the most-sauced food in the country and most of it is done badly. Five methods, one rule.
Read it
We are at the Florida Creatives Market in Port St. Lucie, October 3 and 4
Saturday and Sunday, October 3 and 4, 10 AM to 4 PM, Clover Park in Port St. Lucie. Free entry. Tastings on the table.
Read it
We are at the Royal Palm Beach Green Market this season
Every Saturday, 9 to 1, lakeside at Village Hall, October 17 through April 24. Tastings on the table.
Read it
How to build your spice tolerance
Tolerance is real, it moves, and it fades. What is actually changing in your mouth, what works, what does not, and why climbing the...
Read it
Hot sauce for people who do not like spicy food
If hot sauce has only ever tasted like pain and vinegar to you, the problem was probably the sauce. What to look for, and...
Read it
The five peppers behind the bottles
Cayenne, jalapeno, habanero, smoked chipotle and ghost jolokia. What each pepper actually tastes like and why it earned its own bottle.
Read it
The Scoville scale, explained
Every bottle of hot sauce you have ever picked up has a number on it somewhere, or a claim that skips the number entirely...
Read it
How to store hot sauce so it lasts
Fridge or cupboard, why the colour darkens, and what separation actually means. The practical answers.
Read it
Ghost pepper vs habanero: what's actually different
Two peppers people mix up constantly. One is fruity and fast, the other is slow and does not let go. Here is how they...
Read it
What is pique? Puerto Rico's table hot sauce
Peppers and garlic steeped in vinegar, sitting on the table rather than in the cupboard. Here is what pique actually is, and why it...
Read it
Six things to put a Bad Decision on
Tacos, wings, burgers, eggs, grilled meats, rice bowls. Where each bottle in the range earns its place.
Read it
Where the name came from
The brand is named after something my mother used to say. She was Puerto Rican, she could cook, and she was not being subtle.
Read it
How the Bad Decision heat scale works
Five bottles, five levels, ordered mildest to hottest. Here is what that ordering actually means, and how to pick the one you want.
Read it