- Chili DeGolyerChili historian Everett Lee DeGolyer was the owner of The Saturday Review of Literature, and was also, according to H. …
- Basic Chili PowderYou can substitute ground piquin, Santaka, or even habanero for the cayenne in this recipe. Ingredients 1 tablespoon ground cayenne …
- Mole ColoraditoThis brick-red mole, courtesy of Restaurante El Naranjo, is made with chile ancho, sesame seeds and almonds. Ingredients 10 ancho …
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- Spicy Maple Glazed Canadian Gamebird'Any game bird, chicken or a small turkey would work as well. The brine helps keep the meat from drying …
- Wasabi MayonnaiseWasabi mayo is delicious on grilled salmon, salmon cakes or deep-fried oysters (and most any other seafood). Try perking up …
- Making Frozen MashAbove, commercial tanks store huge quantities of mash Dave, What’s your experience/opinion on not using a mash for a commercial …