Similar Stories to Tips On Embracing The Chile Pepper — With Gloves On on Bing News

In our refrigerators and pantries, we let languish mustards and vinegars, salsa and pickles. Carrots grow beards; celery gets limp. But, in my view, the greatest disservice that we do to a foodstuff is how we treat the chile pepper. Not a fresh one that we might buy, not usually. By and large, it is quickly dispatched (though  rarely properly), intended for a specific purpose, for a given day and dinner. No, we buy the chile pepper in the forms of hot sauce or chile powder — diverse and useful, yes, but frankly not its best showings — that, in short order, we then we let languish alongside the now-forlorn pickles and mustards. But what worlds of flavor and titillation fresh chile peppers can bring us, nearly always and for everything.

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BING NEWS:
  • Chile grower puts the heat on ag, water policy
    When Ed Curry was 8, he visited Hatch, New Mexico, with his dad, who grew chile peppers and was looking for better seeds. Curry talks still about flying over the green fields, dotted with the red ...
    05/6/2024 - 1:31 pm | View Link
  • Cayenne Pepper Adds A Fiery Kick To Chocolate Bark
    Cayenne is known for its intense heat but may have some elements of fruity undertones, which also pair well with chocolate.
    04/29/2024 - 10:30 am | View Link
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