Octopus Overlords

Its official now my town is the hot slaw capital of Tennessee. Not sure how that all came about but I know Ive grown up eating mighty fine hot slaws here on hot dogs and hamburgers and dippin chips into. Some local famous ones have come and gone over the years. One near me that me and my wife went to as kids even closed a few years ago.

We used to buy it by the bowl to take home for hotdogs and chips .It was Dari Kreme hot slaw.


The big deal hot slaw that you can still get here now is Fuzz's Hot Slaw . Its only sold in Food Lion and the like though. Across town from me and out of my reach until I get a car working. You can read its story of how it started at a local drive in picture show here in town called the Star-Vue. I actually went there as a small kid. It was right before it closed for good back in the late 1970s.

I've never heard of hot slaw, but the concept intrigues me. Do you have a newsletter I can subscribe to?

This seems like the thread for this - How the Jalapeño lost its heat :

https://www.dmagazine.com/food-drink/20 ... me-aggies/

Pyperkub wrote: ↑Sun Mar 31, 2024 2:17 pm This seems like the thread for this - How the Jalapeño lost its heat :

https://www.dmagazine.com/food-drink/20 ... me-aggies/

It's a good read.

Isgrimnur wrote: ↑Sun Mar 31, 2024 2:25 pm

Pyperkub wrote: ↑Sun Mar 31, 2024 2:17 pm This seems like the thread for this - How the Jalapeño lost its heat :

https://www.dmagazine.com/food-drink/20 ... me-aggies/

It's a good read.

Agreed. I've been wondering, too, why jalapeños taste more like olives lately.

Interesting. I've wondered if there is any point to growing my own, given how cheap they are at the grocers. Turns out there is. I didn't realize I can partially control the heat by underwatering, although our climate is turning so wet that that's iffy nowadays.

Alefroth wrote: ↑Thu Mar 28, 2024 10:44 pm I'll ship you some.

I will take you up on that offer once I finish this bottle and a few others I have on the go!

I thought I had just become acclimated.

I did wonder a little about jalapenos. Thai chili peppers are the way I'd go. The green ones.

poblanos > jalapeno

I was hoping they catch on more and places would offer stuff made with them over the plain old jalapeno

Daehawk wrote: ↑Sun Apr 07, 2024 4:02 pm poblanos > jalapeno

I was hoping they catch on more and places would offer stuff made with them over the plain old jalapeno

They are popular in their own way. Dried they are ancho chiles and they are used in the perennial appetizer favorite, Chile Relleno.

Holy shit Conan O'Brien.

Conan is certifiable.

The most spicy item my mother ever cooked with was green pepper, and that was only in spaghetti sauce.

AWS260 wrote: ↑Thu Apr 11, 2024 11:52 pm Holy shit Conan O'Brien.

That was certainly a spectacle.

When he went to the hottest sauce, I was like WHAT ARE YOU DOING YOU DON'T HAVE TO COMMIT TO THE BIT THAT HARD CONAN. One of the best to ever do it.

Conan was absolutely brilliant...never seen anyone go that over the top with the sauce. Probably a toss-up between him and Dave Grohl for my all-time favorite Hot Ones guest.

Eel Snave wrote: ↑Sat Apr 13, 2024 10:19 am When he went to the hottest sauce, I was like WHAT ARE YOU DOING YOU DON'T HAVE TO COMMIT TO THE BIT THAT HARD CONAN. One of the best to ever do it.

IT'S NOT A BIT! THIS IS LIFE!!!

I lost it after he was screaming THIS IS NOT A BIT and then he asked for his "doctor" to come over and "check on my friend".

Smoove_B wrote:I lost it after he was screaming THIS IS NOT A BIT and then he asked for his "doctor" to come over and "check on my friend".

And the doctor checked Sean by putting the stethoscope on his tongue

I have done a Hot Ones challenge before and for Conan to keep the bit going throughout the shoot is fabulous. Da' Bomb gave him pause, but he powered on through. I do not even want to think how sick he was afterwards. Probably bedridden for days.

The fake doctor covering for the real one….

By Conan’s face, you could tell he was suffering.

Carolina Reaper is where I met my match.

I do like cooking with ketchup-based hotsauces, and Melindas has ghost pepper and habanero. I've made my own with tropical fruits and habanero (which is hot, yet fruity).

Just tried the Smokin' Marie sample pouch I got with my Sweet Maries's order and it has the same band-aid taste that I find in smoky Scotches. It's good, but I was surprised to taste that in something so different.