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Article: THE HEAT IS ON RED-HOT SPICES CAN ADD FIRE TO ANY DISH - AND BRING TEARS TO YOUR EYES. SO START OUT SLOWLY AND KEEP A GLASS OF WATER NEARBY.(FLAVOR)
- Article from:
- The Virginian-Pilot (Norfolk, VA)
- Article date:
- June 30, 1996
- Author:
CopyrightCOPYRIGHT 1996 The Virginian Pilot-Ledger Star. All rights reserved. Reproduced with the permission of the Dialog Corporation by Gale Group. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
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Byline: BETTY DOUGLASS, SPECIAL TO FLAVOR
HOT PEPPERS, hot sauces, hot oils and chilies are nearly as common as salt and pepper in restaurant dishes these days. Chefs seem to be spicing up everything from spaghetti to tuna salad.
I was raised in the Midwest, where the only ``hot stuff'' was a rarely used can of cayenne pepper and the usual chili powder. Food was tame compared to cuisines served in other parts of the world.
Cooking with firey peppers and spices takes practice, but I've learned that a few sprinkles of hot pepper flakes, a little hot pepper oil or chili paste will add kick to the bland or boring.
Todd Jurich, chef-owner of Todd Jurich's Bistro, ...