If I want to publish Obama's recipe for chilli in my cookbook, do I need Obama's permission? How about Elvis Presley's Peanut Butter Sandwich? You can find all these recipes on internet for free, do I need permission if I want to include them in my cookbook?
posted by leigh1 on Jun 6, 2009 - 17 answers

Why are my thai peppers (birds eye chilli) not fully growing out? [more inside]
posted by jasmeet on May 10, 2009 - 11 answers

Save me from the pain of chilli-in-the-eye. [more inside]
posted by Fiasco da Gama on May 25, 2008 - 12 answers

A chilli rabbit recipe from a 'Hemphills Herbs and Spices' book. [more inside]
posted by tellurian on Dec 22, 2007 - 5 answers

Tell me about cooking (or better yet, brewing) with hot peppers. [more inside]
posted by nebulawindphone on Dec 18, 2007 - 14 answers

I have just been given a load of fresh chillies by a colleague at work. Apart from using them in a Chilli or a curry not really sure what else to use them for. One thought I have had is make a chilli sauce. Any tips on the best way to make a chilli sauce?
posted by lloyder on Dec 15, 2007 - 10 answers

Ecuadorian chilli sauce with passionfruit, it's sooo good! Any idea what it's called? Its the most common salsa de aji on ecuadorian restaurant tables, but its been ages & I can't remember the brand. There are a number of different flavours but the one that stands out is 'Con Maracuya'. Unbelieveably tasty. I want to get my hands on some in the UK, but my google-fu has failed me. Bonus points if you can point me to a shop that stocks this stuff...
posted by whoojemaflip on Mar 11, 2007 - 4 answers

What sort of weird and wonderful stuff have people made with chili? [more inside]
posted by divabat on Nov 30, 2006 - 24 answers

How do people in certain regions (e.g. Sichuan, Korea, Thailand) eat super-spicy foods at almost every meal and not be in constant discomfort? [more inside]
posted by rxrfrx on Sep 5, 2006 - 33 answers

Meat with chocolate recipes [more inside]
posted by TheDonF on Jul 13, 2005 - 16 answers

ChiliFilter: When I make chili, I use cayenne pepper and red pepper powders and sauces, respectively. But the 'bite' of the heat comes a second or two after the chili hits my mouth and is rather metallic, versus right away and nice and warm and full like chili you get at a restaurant. What's the difference? What ingredients can I add to bring the heat forward earlier, and make it warmer and less "bite"-y?
posted by SpecialK on Oct 27, 2004 - 22 answers