Trying to convince yourself that chili without chili powder is exactly the sort of dish you’ll want to eat on a blustery autumn evening presents the same sort of challenge that trying to convince yourself that a movie based on a Brian Scott O’Malley’s comic book about a 20-something loser in a band who struggles with closure in relationships is worth seeing repeatedly.
That is, how to dry peppers in humid Mid-Atlantic weather without resorting to a dehydrator or leaving them in the hot sun on the hood of your car.
The Brain: Eggplant. Green beans. Pinky, are you pondering what I’m pondering?
Pinky: I think so, Brain, but if the plural of mouse is mice, wouldn’t the plural of spouse be spice?
Yellow tomatoes play the role of Juicy Meaty in this year’s first summer salsa, alongside cowhorns as Deepsmoke Spicy and cherry tomatoes as Lil RedTart.
Been tongue-blistering, face-melting, sweat-inducing spicy food? Look no further!
Today’s post is a guest post from Wayne Moses Burke, Executive Director of the Open Forum Foundation and self-confessed spicy-food addict.
Apologies in advance for the less than appetizing photo: black beans are really hard to photograph.
