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Dave's Fiery Front Page

Exploring the World of Spice and Smoke
Tags >> food trends
Chef Hymie Grandé

Thanks to Jamie Faitelson, a.k.a. Chef Hymie Grandé, diabetics now can choose from a trio of barbecue sauces with no high fructose corn syrup or processed sugars. The sauces are vegan friendly and all natural. It is also the first BBQ sauce to carry the American Diabetes Association mark on the bottle’s label, meaning it meets the ADA specifications.  Chef Hymie Grandé also donates a portion of the proceeds from every bottle sold to the American Diabetes Association. “Chef Hymie Grandé sauces are a unique blend of everything you would want in a barbeque sauce or rub. They taste great, but don’t have all the processed sugar or high fructose corn syrup that nutritionists everywhere are in agreement is so bad for you, says Faitelson.  He adds, “We use agave syrup as a natural sweetener—although it is much more expensive—but isn’t a healthier sauce with great taste worth it?”

You can order the barbecue sauce online here. If you live near New Jersey, the website has a list of stores that carry the sauces as well.


Food Tech

Episode: Mexican

Thursday, February 11 09:00 PM

Friday, February 12 01:00 AM

Thursday, February 18 08:00 PM

Friday, February 19 12:00 AM

With Americans eating more than 85 billion tortillas a year, Mexican food is very popular. But did you know that a donkey is a key to great tequila? Ever wondered how many times they refry refried beans? And what do sound waves have to do with guacamole? Watch host Bobby Bognar as he travels south of the border to help an old artist make a classic Mexican cooking dish from volcanic rock. On the high seas, he'll try to keep his cookies in a rough and tumble hunt for mahi mahi. And he visits El Pinto's salsa processing plant in Albuquerque and talks with Jim Garcia and John and Jim Thomas, "The Salsa Twins" as they process their best-selling salsa. And he'll show us how a fruit that resembles a human brain becomes a classic Mexican after-dinner drink.

Rating: TVPG

Running Time: 60 minutes


European Heat

Posted by: Dave DeWitt

 

A Pungent PastaheadWe are busy planning our May trip to Italy and England to promote The Complete Chile Pepper Book, which makes me think about how much both of those countries have heated up chile-wise in the past two decades.  Chile pepper growing, both commercially and as a hobby, has exploded, particulary in Italy.  In England, formerly the Land of the Bland, curry has taken over the culinary world and is the primary source of spicy food.  My good friend Pat Chapman, the King of Curries and I are planning an event called The King of Curries Meets the Pope of Peppers, and I will post more information as soon as the details are firmed up.  Meanwhile, I though you might enjoyed some stories and recipes about those two countries and their favorite spicy foods.  See the articles on spicy Italy, here and here and our 12-part series A World of Curries is here.

 


What Do You Believe About Food?

Posted by: Dave DeWitt

Tagged in: science , food trends , controversy , books

Do You Believe Any of the Following Statements? 1. The "locavore" movement (shopping and eating locally) is a good practice. 2. Shortening food miles (the distance your food travels) helps the environment. 3. Organic gardening and farming techniques are superior to traditional methods. 4. GMOs (genetically modified organisms) are inherently evil. 5. Eating meat is a perfectly acceptable practice.

If you do believe any of them, you may be totally wrong and all of these statements are completely false, according to James E. McWilliams, author of a new book entitled Just Food: Where Locavores Get It Wrong and How We Can Truly Eat Responsibly. This is a shocking book because it rationally explores and deconstructs all the objections to popular ideas about what constitutes a healthy and ethical diet.  McWilliams, an associate professor at Texas State University and the author of A Revolution in Eating, the best food history of U.S. colonial and post-colonial food, goes way, way out on a limb here, and in an email last week I told him to watch his back because of the backlash of true believers in the above statement.  I think he makes excellent arguments and that the other side of the story should be told.  That said, this book is not easy reading--you have to pay close attention, have an open mind, and be something of a skeptic yourself.  I would like to hear comments--but only from people who have actually read the book.  You can buy the book here.


                                                                                      

Our European editor, Harald Zoschke, reports from southwest Germany: We drove to the Swiss border south of the other end of Lake Constance (Bodensee).  German BBQ smoker manufacturer "Farmergrill" threw a huge Grilling & BBQ Fest. Not only do they manufacure a wide line of quality smokers, they also run one of Germany's largest BBQ retail stores--we saw most likely more than 100 different grills and smokers there. Reps from various manufacturers were present, and the "Barbecue Academy" smoked excellent brisket (they publish a German BBQ magazine and hold hands-on BBQ classes right here at Lake Constance). Good food, entertainment including electric bull riding (not HZ), chile pepper eating contest, the BBQ Train, at left, with twin smokers, and more.  Great fun!  Here are more pix:

 

 

 


The Big Green Egg arrives in Deutschland!


The showroom at FarmerGrill, complete with a
friendly Burnese Mountain Dog!


Welcome, CaJohn's and Chedvilles!

Posted by: Dave DeWitt

I'd like to thank John and Sue Hard of CaJohn's Fiery Foods of Ohio and Bob and Cindy Chedville of Chedville's Cajun Foods of Louisiana for joining our team here at the SuperSite.  John and Sue have been a loyal exhibitors in the Fiery Foods & Barbecue Show for years, and Bob and Cindy are new to our network.

CaJohn's Fiery Foods has at least a hundred different products, and lately they've been specializing in products made with the 'Bhut Jolokia', the hottest pepper in the world.  To the left is their Jolokia Mustard, and they have 12 more Jolokia products in their shop, here.

 

 

Chedville's Cajun Foods not only carries the Jamabaya Mix at left, but Gumbo, Dirty Rice, Etouffee, and Cajun-Style hot sauces, too.  As they say, it's a "Mardi Gras for your mouth!"  Visit their product page, here.  And, welcome aboard!


Redneck Seafood Dinner

Posted by: Dave DeWitt

Tagged in: humor , food trends

From contributing editor Nancy Gerlach in Chelem, Yucatan:  "The picture is from our friend in Italy and got me thinking about a blog for you on hot dogs in Mexico. They love them and put them in just about anything down here. We stopped to get some french fries from a vending cart in Merida and they had a garnish that looked like this. Yup, a fried weenie flower!"


31 Million Foodies in U.S.

Posted by: Dave DeWitt

According to the new report from Packaged Facts,  31 million foodies, or 14% of the population, are shaping the American palate and offering food manufacturers a willing audience for new product launches.  The report, with a very bulky title, Foodies in the U.S.: Five Cohorts: Foreign/Spicy, Restaurant, Cooks, Gourmet, and Organic/Natural, uses data from Simmons Market Research to segment the overall foodie demographic into the five segments reflected in the title.  Foreign/spicy and restaurant foodies are the two largest foodie groups with approximately 71 percent of all foodies, representing 10% of U.S. adults, or about 22 million people.  It is the foreign/spicy segment that's helping to introduce the next wave of international cuisine to the American palate.  The study examines foodies' demographic characteristics and includes separate chapters on each of the five foodie segments.  For more information on the study, go here--but be forewarned that these kinds of studies are very expensive to purchase.

New Product Tasting Promotion

Posted by: Dave DeWitt

Tagged in: hot sauce , food trends , fiery foods

Attention Manufacturers. We are now giving you the opportunity to have your new products (less than one year old) tasted by our assistant editors using the Scovie Judging forms.  You will get a score for tasting and one for product packaging.  And the results will be published on this blog. There is no charge for this promotion, but you must sign a release giving us permission to publish the results of the taste test.  For more information, email me here.


Our European editor, Harald Zoschke, reports on this highly unusual food being served in Germany:  "I admit it--every now and then Renate and I crave for a burger at the Golden Arches restaurant. Yesterday, we had a surprise dessert there, as we discovered a "Schoko-Chili-Torte", a chocolate-chile cake, even decorated with a chile (made from colored white choc). While there were only traces of chile heat detectable, the cake was delicious, and it this is just one more proof how chiles are quickly conquering the former land of the bland. Right now they're also serving wings that are actually quite spicy."


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