Subject:

Scoville

  • Blogs

    October 10, 2013

    The State Fair's Tex-Mex Contest Is a Spicy, Saucy Cult

    Ah yes, Monday mornings. Typically fueled by coffee and rage, maybe a sore ankle from having to take a furious sports walk, they are never a welcome or enjoyable experience. Except for this week, when all the ugliness of a regular Monday morning was replaced by all the beautiful smells and fresh-fri ... More >>

  • Blogs

    January 11, 2013

    Preparing For Zest Fest: Learning The Scoville Scale

    With Zest Fest on the horizon, my eyes are a little more attuned to chili-related news. A post on the Smithsonian Food and Think blog seems a perfect primer to the upcoming festivities. See Also: -Zest Fest Returns to Irving Convention Center at Las Colinas -I Ate the World's Hottest Pepper This We ... More >>

  • Blogs

    August 14, 2012

    Get In Line Early At Weinberger's On Meatless Monday

    One of the most challenging ventures of Meatless Monday is not finding meatless dishes, but finding vegetarian renditions of your favorite items. This includes sandwiches, a staple so vital to the average human's lunch hour routine it seems almost sacrilege to alter it. But there are only so many pi ... More >>

  • Blogs

    January 30, 2012

    At ZestFest, Some Very Spicy Wings, Followed Closely by a Trip to the Bathroom

    I'm not sure the men's restroom is where you want to spend a significant portion of your time at a Fiery Food convention, but that's where I ran into Justin Sewall. Someone was retching behind the closed door of a stall, and Sewall was hunched over a sink, staring at himself in the mirror like a vet ... More >>

  • Blogs

    June 21, 2011

    World's Hottest Pepper Plants For Sale

    The Trinidad Scorpion "Butch T" will destroy your mouth (but clear your sinuses).​You can buy anything online these days. Doesn't matter if you're searching for Ukrainian mail-order brides or a toothpick made from the penis bone of a raccoon, chances are you'll be able to find what you're looking ... More >>

  • Blogs

    November 2, 2010

    5 Hot Sauces Your Mom Doesn't Want To Try

    ​For my birthday this year, I received a wonderful gift: Professor Phardtpounders Colon Cleaner. That's the kind of hot sauce packaging that makes you laugh, but also makes you a little nervous -- and if you're me, a lot excited. Colon Cleaner is a mustard-based hot sauce (great on a burger o ... More >>

  • Blogs

    June 1, 2010

    Amid Carrollton's changing restaurant scene, the Inca's Café Really Gets Its Goat

    Sara Kerens​Once known as a haven for large-chain dining, Carrollton is slowly changing, as more and more immigrants move there from Asia, and Central and South America. Drive down East Belt Line Road or Josey Lane and you will see taquerias aplenty, plus homey establishments that draw culinary i ... More >>

  • Blogs

    May 13, 2010

    Holy Mole, Carolinas has the Good, Hard-to-Find Stuff

    This mole was so alive with flavor it shook the camera.​The waiter sets down the photogenic plate of pollo con mole in front of me, and I behold once again the earthy, lavalike chocolate morass, oozing like primordial mud. The aroma wafts through my nostrils, and I quickly grab a forkful and savor ... More >>

  • Blogs

    January 13, 2010

    On The Range: Habaneros

    ​On The Range is a weekly exploration of the history and lore of Texas menu items.Mad Cat, Insanity, Hogs Ass, Snake Bite, Idiot Boys. No, this is not the Granada's line up for February. Rather, they are names of hot sauces featuring the dreaded habanero chile, as listed by Chris McCarthy, food ... More >>

  • Blogs

    December 16, 2009

    On The Range: Hatch Green Chiles

    ​On The Range is a weekly exploration of the history and lore of Texas menu items.As the song says, deep in December it's nice to remember...Every Labor Day, the tiny town of Hatch, New Mexico springs to life with the Hatch Valley Chile Festival. Thousands of Chileheads from all across the countr ... More >>

  • Blogs

    December 14, 2009

    Short Orders: Primo's

    Patrick Michels​Primo's3309 McKinney214-220-0510I have to admit that I've learned not to expect much from Primo's. Not that it's a bad place, just that the kitchen doesn't justify the crowds.As Tex-Mex goes, Primo's is a middling restaurant--and the Dallas standard is pretty low to begin with. Yet ... More >>

  • Blogs

    December 9, 2009

    On The Range: Jalapenos

    ​On The Range is a weekly exploration of the history and lore of Texas menu items.Take a couple slices of meat and stuff them into my flour tortilla, along with some handy rice, beans, salsa and, finally, jalapenos. We know the last ingredient colloquially as a pepper, yet pepper is also the name ... More >>

  • Blogs

    December 2, 2009

    On The Range: Chipotles

    ​On The Range is a weekly exploration of the history and lore of Texas menu items.When considering chipotles, or any other piquant peppers, you need to keep two names in mind. One is Rolaids, if you're of a timid stomach. But you should also be aware of Wilbur Scoville, the chemist who almost a c ... More >>

  • Calendar

    August 23, 2007

    New Mexican Invaders

    Make a date with Hatch chiles

  • Calendar

    September 8, 2005

    Zest is Best

    Spice things up with ZestFest

  • Calendar

    August 30, 2001

    Hot and Bothered

    Get buzzed off the green stuff

  • Dining

    December 5, 1996

    False alarm

    Firehouse's hot food gimmick masks a creative bistro

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