I enjoy foods that have a great deal of flavor. But I'm getting tired of the standard condiments you're likely to find in North America (like ketchup, mustard, Sriracha, Tabasco, salsa, or mango pickle). What are some new condiments for me to try? [more inside]
posted by akk2014
on Jun 18, 2014 -
I need some chilli jam/chutney/relish/etc recipes that ACTUALLY FEATURE CHILLIES DAMNIT as I have lots and lots of chillis of varying heat (from none to lots), but most recipes seem to actually be built around other
ingredients, with just a few chillis. That will not do. I need recipes that are mostly
chillis. Peppers/capsicums are acceptable substitutes, too, I suppose. Thanks AskMe!
posted by smoke
on Mar 4, 2014 -
The other day I bought some yellow bell peppers at my local grocery store at a discount. When I went to cook them, I noticed they had a much stronger flavor than I expected, which was more complex and tastier to boot. When I looked at the little sticker that was on them I saw that they were labeled organic. I was cutting up some conventionally farmed green peppers at the same time, and compared to the yellow ones they barely had any flavor at all, and a very superficial flavor at that. [more inside]
posted by sam_harms
on Jan 22, 2014 -
What are some good recipes that use whole peppercorns as an ingredient? [more inside]
posted by mxc
on Jan 12, 2014 -
My kitchen is full of cabbage, and some dried Hungarian peppers (whole) and sweet Hungarian paprika (powder). What do you recommend I make?? Bonus level 1: South or Eastern Hungarian, if you know any regional specialty. Bonus level 2: vegetarian, but includes more than just the cabbage.
posted by whatzit
on Nov 4, 2013 -
Supposing one wanted to cash in on the growing popularity of hot sauce, chiles, hot peppers etc...where should one look to invest? Which companies selling peppers, hot sauces and other fiery foods are publicly traded? Aside from stocks, how else might one invest in the pepper market?
posted by mds35
on Mar 26, 2013 -
At a local Sri Lankan festival a few months ago I had what I thought was a fresh black peppercorn - it was a small black ball, smooth on the outside with a bit of salt coating it, and distinctly juicy. A guy was selling little glass jars of them. I think he recommended I put one in my Lion beer. I tried looking up fresh black peppercorns, but apparently they turn black as part of preparation and I can't find anything like this online. I did find peppercorns in salt in a bottle, but they were definitely green. Am I misremembering this, or is this standard food item of some kind?
posted by 23
on Feb 27, 2013 -
I have a cherry tomato plant and a few pepper plants (scotch bonnets and jalapenos) in pots in a window that faces due west - they get bright shade until about 3 pm, and then hot, direct sun until about 6:30 pm. Should I move them to the front garden (facing south) in the mornings? [more inside]
posted by cilantro
on May 16, 2012 -
I'm having an online discussion (which I am trying to keep civil) with a group of people who claim that the police in California have the right
to pepper spray anyone who does not obey a police order. How in the world can this be true? I'm not a lawyer - but my gut tells me that there has to be case law to the contrary. Help me out!
posted by dirtmonster
on Nov 20, 2011 -
I didn't buy this jacket
when my kid was a baby. Who spends over a hundred bucks on something so frivolous? I didn't, but have been obsessed with it ever since. Does anything exist on earth that is similar and would suit a preschool-size boy? Boy being the operative word. [more inside]
posted by pinky
on Nov 8, 2011 -
Our CSA gave us 2 1/2 pounds
of extremely hot peppers, mostly naga jolokia. I'd like to make a hot sauce that I can give away at Christmastime. What do I need to know to make a sauce that will keep unrefrigerated? I'm open to other applications as well. [more inside]
posted by hydrophonic
on Oct 31, 2010 -
My lovely husband has just accidentally set off pepper spray in our one-bedroom apartment. We're now hanging out in the building lobby, and have all the windows open and the fans going. Is there anything else we can do to make it so we can go back in the apartment tonight?
posted by EmilyFlew
on Nov 14, 2009 -
I have a William Bounds pepper mill that kind of looks like this
except that it has a hard plastic ring around the ball at the top that is impervious to my wrench. It needs to be refilled with more pepper. How do I get the damn thing open?
posted by Saucy Intruder
on Sep 27, 2009 -
PepperIdentityFilter: I serious don't know my peppers. I was trying to pick up serranos, but picked up what looks like the pepper on the left in this image
. What is this? A banana pepper?
Extra points if someone knows whether if i boil this'll spice up or ruin the chili I plan on making. I plan on boiling this pepper in the sauce prior to adding the meat to it.
posted by miasma
on Sep 25, 2009 -
What is this pepper? The teeny tiny yellow one in the middle. hot hot hot
It just kicked my ass (I was warned by the seller, but did it anyway.
posted by zackola
on Nov 5, 2008 -
Tien Tsin vs. Arbol - Can I use Chili de Arbol in place of the traditional Tien Tsin peppers that I know chinese food recipes call for? Chili de Arbol was the only thing I could find in my (rural, Texas) area easily.
posted by SpecialK
on Aug 19, 2008 -
I live in New York City and I'm trying to get a bottle of the southern 'pepper vinegar' pronto (something like 'texas pete's pepper sauce). Anyone know where you can find this southern staple up gotham way? The big grocery store, Fairway, was of no help...
posted by dearleader
on Mar 14, 2008 -
Where can I find Scotch Bonnet peppers (not habaneros) to buy in the Puget Sound area; or alternatively online? Preferably fresh and not dried. Thanks.
posted by ramix
on Jan 18, 2008 -
Salt and pepper shakers: Does the salt or the pepper go in the shaker with more holes? And does the salt or the pepper go in the shaker with bigger holes? [more inside]
posted by rawredmeat
on Dec 25, 2007 -
I am looking for a new pepper mill, but an Amazon search produces an overwhelming 800 results and very few customer reviews. So I turn to you, my Metafilter test market. I use the mill often enough that Target's selection just isn't cutting it anymore, but I don't know which models and brands offer the most bang for my buck. And, aren't Peugeots cars? It should be manual (not electric), it should have a variable grind, a heft in the hand, and a steel or red finish (though I prefer function over form). Tell me if you've got a great grinder. Thanks in advance everybody!
posted by B-squared
on Sep 3, 2007 -
I received a jar of homemade pepper jelly as a Christmas present. What do I do with it? What is it good to put on?
My experience with homemade jelly is limited to what you would put on toast or peanut butter sandwiches, neither of which sounds appealling with anything involving pepper.
posted by lawhound
on Dec 27, 2006 -
I love Tellicherry pepper, but I need to find a pepper mill that can handle these extra-large peppercorns. [more inside]
posted by wryly
on Dec 7, 2006 -
I have chronic sinus infections for which I am now considering surgery after trying most major medical options, as well as a massive allergen removal program. I read about a product called "Sinus Buster" which uses pepper in the form of a nose-drop to clear sinuses. I bought some, and based on just a few days usage, there is a definite improvement. I'm surprised, since the manufacturer also claims that the product can help you lose weight and has even said that it can cure some forms of cancer (multiple miracle claims=sure red flag.)
So, my questions:
- Does anyone else have any exeperience with this product?
- The stuff burns, which I am getting used to - but is it really a good idea to put something that (at least) feels caustic up my nose? Is there a possibility of long-term damage?
-Can I become reliant on it for clearing my congestion, as with "traditional" OTC nose drops?
Here's the product URL: www.sinusbuster.com
posted by soulbarn
on Aug 15, 2006 -
Black pepper: delicious, delightful innocuous condiment or hideous lurking spicy gastronomic menace? [more inside]
posted by felix
on Jan 24, 2006 -
What is the best form of non-violent self-defense, speaking in terms of both resultant injury and price? [more inside]
posted by anonymous
on Sep 18, 2005 -
Can some one tell me what the difference is between cayenne pepper and hot paprika? I am following a recipe that calls for cayenne papper, but all I have in the house is the hot paprika. Are they they the same things?
posted by Maishe
on Aug 16, 2005 -
In diners, why are the metal tops of salt and pepper shakers usually dented as if they've been smashed with a hammer or something. Someone once gave me a reason why this was done intentionally but I can't remember what it was.
posted by gfrobe
on Jun 1, 2005 -
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 -