Podcasts about chilies

Today's recipe is Baked Chicken Thighs With Tomatoes, Basil, and Chilies.Here are the links to some of the items I talked about in this episode: #adLarge Cast Iron SkilletOil MisterInstant Read ThermometerAll New Chicken CookbookThis episode was also published in July, 2023.Here's the Recipe Of The Day page with all of our recipe links.If you want to make sure that you always find out what today's recipe is, do one or all of the following:Subscribe to the Podcast,Join the ROTD Facebook Group hereHave a great day! -Christine xo

 That is the opinion of 90% of the population!Read my Blog:  The Mass is always wrong (see link at the end).The Vedanta says: When you have the choice between the Good or the Comfortable, chose the Good, because the Comfortable is evil!When I like to improve the health of other people I run against walls because the attitude is almost, it doesn't taste good, I can not eat that!Through our childhood, we got condition what tastes good and what tastes bad… For instance the Chilies in Asia. Western people can't eat food with so many Chilies. In Chilies are the poison Capsaicin, that harms our stomach, intestine, bladder, and kidneys. Chilies can even irritate our skin when we get these spicy chilies paste on our skin. And that you eat??? In Germany is a proverb: Medicine is bitter and disease is worse!The old traditional Tibetan, Chinese, Thai or Ayurveda medicine taste terrible and so the people don't like to take them. Even these traditional medicine can be the best remedy.  What taste bad must be bad?How can I convince the people to take pro-biotic as a fermented vegetable, (try the Korean Kimchi or fermented beetroot, mushrooms…  ) or Kefir every day? What not taste well is not good…?Today, the health statistics show us: 30%  of the people have cancer25% severe heart problems25% diabetesThe industrially produced food is mainly responsible for our deteriorating health. The diabetes is caused by 100% from consuming industrial food. And cancer would be under 5% if the people would eat healthy food; similarly is true for the heart diseases.What taste well is good?The industrial food like the white sugar, oil, and special spices makes us addicted to eating even more of these poison food.  The pharmaceutic industry is involved in the production of the industrially processed food. First, the pharmaceutic industry poisons us with their ingredients in the industrially processed food and then we need their medicine. The Allopathic medicine, produced from the pharmaceutic industry poison our body. The best results from that medicine are to shift the symptoms from an unhealthy organ to a healthy organ, that at the end nothing is gained. The vaccines are designed to make us chronicle ill.The people think the Allopathic medicine doesn't taste bad, so this medicine must be better than our traditional medicine?! The Mass is always wrong!If we condition our body, mind, and feelings to enjoy healthy food, after some time we will enjoy it. Because the taste is habitual conditioned, we can change our taste! For instance: I eat for nearly 30 years only raw cost and fermented vegetable. I was growing up with meat and all this other poison food. After many baby steps, I condition myself to live a healthy lifestyle and that everybody should do so. Slowly, improve your habits, -you have time. If we go fast forward to a healthy lifestyle, we will have terrible setbacks. Only if we have to improve fast our lifestyle, we can do so.As the parents, you have one of the most difficult tasks to condition your child to adapt to a healthy lifestyle. What You learned as a child, you will rather not forget!  My Video: What doesn't taste well is not good! https://youtu.be/FcyAPZyri7EMy Audio: https://divinesuccess.net/wp-content/uploads/2021/Podcast.B/What-doesn't-taste-well-is-not-good.mp3

Exploring St. James Episcopal Church in Clovis, NM: A Rich History and Vibrant Community Join Bishop Michael Hunn and the Rev. Simon Carian as they delve into the rich history and vibrant community of St. James Episcopal Church in Clovis, NM. Discover the town's origins as a railroad hub, its agricultural and dairy economy, and the presence of Cannon Air Force Base. Learn about the diverse ministry efforts—including community outreach, bilingual services, and unique events like the Blessing of the Animals and Chili Day— that make St. James a welcoming and active part of Clovis. Don't miss the stories of creative initiatives like the Hartley House purse drive, all aimed at strengthening the local community. Whether you're visiting Clovis or part of the diocese, St. James offers a warm welcome and a rich tradition of service and faith. 00:00 Welcome to St. James Episcopal Church 00:47 Discovering Clovis, New Mexico 02:19 The Agricultural and Military Influence in Clovis 04:41 The Heart of St. James Community 06:33 Reviving Traditions and New Celebrations 10:25 Blessing of the Animals 16:03 Community Outreach Initiatives 18:28 Introducing Bilingual Services 21:48 Understanding the Needs of the Spanish-Speaking Community 23:53 Conclusion and Invitation

Here are the Business News Headlines for Thursday the 22nd day of August and we kick things off today by focusing on the rail strike in Canada and, yes, it will impact the United States. Meanwhile if you want to reach out to us on social media you can hook up with us all day on Twitter or "X" @IOB_NewsHour and on Instagram. Facebook? Sure were there too.  Here's what we've got for you today: The Rail Strike in Canada and its impact; U.S. stocks weakened ahead of the Fed speech tomorrow; A legal case against Amazon can move forward and why; A new COVID-19 vaccine is on the way...this week; Home mortgage rates fell again. Welcome news for buyers and sellers; Looking for a food deal? Chilies has one for you and it beats fast food; The Wall Street Report; And, who REALLY owns X?  The names are released and what that means. Thanks for listening! The award winning Insight on Business the News Hour with Michael Libbie is the only weekday business news podcast in the Midwest. The national, regional and some local business news along with long-form business interviews can be heard Monday - Friday. You can subscribe on  PlayerFM, Podbean, iTunes, Spotify, Stitcher or TuneIn Radio. And you can catch The Business News Hour Week in Review each Sunday Noon Central on News/Talk 1540 KXEL. The Business News Hour is a production of Insight Advertising, Marketing & Communications. You can follow us on Twitter @IoB_NewsHour...and on Threads @Insight_On_Business.

We talk about cooking with hatch chilies

Lucknow Management Association (LMA) in association with Agriculture Department, Government of Uttar Pradesh had planned to run online training program for the Farmers Producer's Organizations (FPOs) with an objective of capacity building of the farmers within the state of Uttar Pradesh. The objective of the training series included – 1- Entrepreneurship development in FPOs 2- Increasing farm profitability through floriculture 3- Increasing Farmer's income with black rice cultivation, and 4- Sustainable Agriculture through good Water management practices At Vaidic Srijan, our association with LMA has been to train the FPO on Water Management to ensure farmer's profitability and sustainable agriculture practices. In the series, we explain and explore the agricultural aspects of Cownomics® Technology to help restore the rural economy through making farmers profitable through case studies, implemented anywhere in Bharat. This episode is the 1st Session that covers the case study of Chilies in Central Bharat, the state of Chhattisgarh

My Mic Setup: https://www.amazon.in/dp/B0CG36ML45 - 00:00:00 - Podcast Intro - 23:33:50 - Introduction to Krish Ashok, Top Student and Astronomy Enthusiast - 00:04:58 - Krish's Childhood Astronomy Experiences - 00:06:18 - The Philosophical Impact of Astronomy - 00:06:54 - The Simpler Times of the 90s Without Social Media - 00:07:24 - Seeking Adventure in a Pre-Social Media World - 00:08:22 - Krish's Talent in Simplifying Complex Concepts - 00:09:45 - Krish's Journey as a Professional Violinist - 00:10:07 - Parental Guidance in Career Choices - 00:10:35 - The Role of Jargon in Science - 00:11:09 - Articulation in Science Explained - 00:11:50 - The Importance of Precision in Scientific Language - 00:12:35 - Spotlight on Andrew Huberman - 00:14:09 - Tackling Food Stereotypes and Myths - 00:14:34 - The Influence of Sensationalism on Social Media - 00:15:35 - Exploring the Diversity of Food Perspectives - 00:15:57 - India's Flourishing Jazz Scene - 00:16:28 - Chennai's Rich Musical Heritage - 00:16:59 - Chennai as a Hub for Musical Talent - 00:17:23 - The Musical Landscape of Chennai - 00:18:49 - The Lack of Classical Music Awareness in Delhi - 00:19:10 - Musical Education in Indian Schools - 00:20:05 - Bilingualism in India - 00:21:39 - Trilingualism in South India - 00:22:22 - The Universal Language of Music - 00:22:55 - Playing the Carnatic Violin - 00:23:50 - The Elitism in Carnatic Music - 00:24:07 - The Origins of Carnatic Music and Violin - 00:24:48 - The Violin's Fit in Indian Music - 00:25:49 - Krish's Experience with the Cello - 00:26:03 - Krish's Learning Philosophy - 00:26:33 - Visual Learning in Calculus - 00:26:53 - Mustard in Indian Cooking: The Science - 00:27:42 - Recognizing Kitchen Wisdom - 00:28:13 - Applying First Principles in Problem Solving - 00:28:40 - Krish's Blogging Journey - 00:29:06 - The Impact of the Internet Over Conventional Media - 00:31:38 - Krish's Book Deal - 00:32:53 - The Birth of Masala Labs on Instagram - 00:34:27 - Transitioning to Social Media Reels - 00:34:53 - Krish's Venture into AI with GPT Models - 00:35:13 - Demystifying Cooking and Food Myths - 00:37:28 - Understanding Superstitions Compassionately - 00:38:29 - Social Identity and Human Behavior - 00:39:40 - Misinformation in Ayurveda - 00:42:04 - The Milk and Meat Debate in Ayurveda - 00:43:00 - The Need for Evolving Knowledge - 00:44:10 - The Non-Indian Origins of Potatoes - 00:44:50 - British Influence on Indian Agriculture - 00:46:06 - Grain and Rice Taxation by Indian Kings - 00:47:46 - European Advances in Agricultural Hybridization - 00:48:25 - British Agricultural Policies in India - 00:49:06 - South Indian Rice Cuisine Explained - 00:50:37 - Rava as a Wheat Alternative - 00:51:10 - The Role of Indian Railways in Colonial Exploitation - 00:52:09 - The Spiciness of Indian Food - 00:53:31 - Ethiopia's Spicy Cuisine - 00:54:09 - The Difference Between Spicy and Hot Food - 00:54:30 - The Science of Spices - 00:55:30 - Understanding 'Spicy' in Indian Cuisine - 00:57:20 - The Ingredients of Vicks Vaporub - 01:03:25 - Key Components of Food - 01:03:50 - Global Uses of Chilies - 01:06:25 - The Rarity of Expensive Spices in South India - 01:06:50 - Dairy Preferences in North India - 01:09:50 - Exploring India's Diverse Food Culture on Social Media - 01:10:26 - Agricultural Richness of the Indo-Gangetic Plains - 01:12:10 - Meat Consumption in Non-Plains Areas - 01:12:50 - Cattle Rearing in North India - 01:13:50 - Beef Consumption in South India - 01:17:34 - The Poultry Industry's Practices - 01:21:43 - The Reality of Unfertilized Eggs - 01:23:50 - The North Indian Influence on 'Vegetarian' - 01:25:42 - Making Healthy Choices Simple - 01:27:00 - Practical Food Tips - 01:27:40 - Closing Remarks == This is the official channel for Dostcast, a podcast by Vinamre Kasanaa. == Contact Us For business inquiries: dostcast@egiplay.com == #Dostcast

Fluent Fiction - Mandarin Chinese: The Spiciest Challenge: A Tale of Friendship and Flaming Chilies Find the full episode transcript, vocabulary words, and more:fluentfiction.org/the-spiciest-challenge-a-tale-of-friendship-and-flaming-chilies Story Transcript:Zh: 在北京市中心的一家名叫食火的餐馆，光线昏暗，嘈杂的讨论声和时不时传出的笑声，丰富了这个地方有趣的气氛。En: In the center of Beijing, there is a restaurant called "Shi Huo" where the lighting is dim and the lively discussions and occasional laughter create an interesting atmosphere.Zh: 在餐馆的角落，两个朋友：李伟和张伟相对而坐。他们都是刚到北京的新手，还在努力习惯这个当地独特的饮食能口感。En: In a corner of the restaurant, two friends, Li Wei and Zhang Wei, sit facing each other. They are both newcomers to Beijing, still trying to get used to the unique flavors of the local cuisine.Zh: 李伟，一个喜欢冒险的家伙，决定尝试一道当地的特色菜——火焰辣椒。服务员警告他, 这道菜是餐馆最辣的菜。然而，他把这当作一个挑战，毫不犹豫地下了订单。En: Li Wei, an adventurous fellow, decides to try a local specialty dish called "Flaming Chili". The waiter warns him that it is the spiciest dish in the restaurant. However, Li Wei sees it as a challenge and confidently places his order without hesitation.Zh: 上菜后，一种强烈的辣味充斥着他们的鼻腔。李伟鼓足勇气，决定迎接这个刺激的挑战。他切下一小块，大胆地放入口中。辣味如火，让他呼吸困难，喉咙像火焰在燃烧。他的眼皮在跳，额头被汗水淋湿，一种无法形容的疼痛感让他几乎无法承受。每次试图咽下去，口腔的火烧感就更强烈些。他抓住桌子，强忍住脸上的红晕。En: When the dish arrives, a strong spiciness fills their nostrils. Li Wei bravely decides to take on this exhilarating challenge. He cuts a small piece and boldly puts it in his mouth. The spiciness is like fire, making it difficult for him to breathe, and his throat feels like it's on fire. His eyelids twitch, his forehead is covered in sweat, and an indescribable pain almost becomes unbearable. Every time he tries to swallow, the burning sensation in his mouth intensifies. He grabs onto the table, trying to suppress the redness on his face.Zh: 张伟一直看着李伟，双眼紧锁，试图让自己不笑出来。他看着李伟一边拼命地喝着冷水，一边吃着辣椒，他的脸色红得像熟透的番茄。每当李伟咳嗽或是摇头时，张伟都会忍不住笑出声，但又立刻闭嘴，假装什么也没发生。En: Zhang Wei watches Li Wei intently, trying to keep himself from laughing. He watches as Li Wei desperately drinks cold water and eats the chili, his face turning as red as a ripe tomato. Every time Li Wei coughs或 shakes his head, Zhang Wei can't help but burst into laughter, but immediately shuts his mouth, pretending nothing happened.Zh: 最后，李伟放下刀叉，失去挑战的勇气。他承认了这道菜的辣度超出了他的想象。张伟看着他虚弱的样子，最终忍不住破裂出笑声。李伟看着他，也不由自主地笑了。他们两人都笑得前仰后合。李伟说: "这是我一生中最辣的一餐，但也是最难忘的一餐。"En: Finally, Li Wei puts down his utensils, losing the courage to continue the challenge. He admits that the spiciness of the dish exceeded his imagination. Zhang Wei looks at him in his weakened state and can't help but erupt in laughter. Li Wei looks at him and involuntarily laughs as well. The two of them laugh uncontrollably. Li Wei says, "This is the spiciest meal I've ever had in my life, but also the most unforgettable one."Zh: 有时候，我们误以为自己能承受所有的压力、痛苦，但不是所有挑战都像我们预定的一样。然而,重要的是，在困境中我们还能笑出来,因为朋友的陪伴和支持是我们最大的安慰。李伟虽然输了比赛，但他赢得更宝贵的是友谊和人生的经验，身在陌生的大城市，有比这更好的结局吗?En: Sometimes, we mistakenly think that we can handle all the pressure and pain, but not all challenges turn out the way we planned. However, what matters is that we can still laugh in difficult situations because the companionship and support of friends is our greatest comfort. Although Li Wei may have lost the challenge, what he gained is more precious - friendship and life experience. Isn't there a better outcome than this when we are in a foreign big city? Vocabulary Words:In: 在the: 的center: 中心of: 的Beijing: 北京there: 有is: 是a: 一restaurant: 餐馆called: 叫Shi Huo: 食火where: 在the: 的lighting: 光线is: 是dim: 昏暗and: 和the: 的lively: 嘈杂的discussions: 讨论and: 和occasional: 时不时laughter: 笑声create: 丰富an: 一个interesting: 有趣的atmosphere: 气氛In: 在a: 一个corner: 角落

This episode of 'Married to India' dives deep into the vibrant and perplexing world of Indian superstitions, where faith meets tradition, as well, as a bit of mysticism. Host Amy Regeti explores how these beliefs intersect with religion and culture, often creating intriguing yet confusing dynamics in a cross-cultural relationship. Whether navigating the 'Evil Eye' or curious about why you shouldn't sweep the house after sunset, this episode is your guide to understanding the roles these superstitions play in Indian families and how they can affect your relationship. Tune in for an eye-opening discussion, real-life anecdotes, and practical advice on how to tread these culturally rich yet challenging waters.

Predicting the future of Arizona Ag is a tall task with ever changing resources and technology. Whatever it looks like, it will be a shining example to the rest of the world. Arizona Farm Bureau's Julie Murphree is joined by Curry Farms' Ed Curry to discuss those technologies in mechanics, irrigation, seed genetics and growing crops with natural benefits using less water.  Plus Ed is well known for chili genetics.  His work is in just about every product using chilies.

Today's recipe is Baked Chicken Thighs With Tomatoes, Basil, and Chilies.Here are the links to some of the items I talked about in this episode: #adLarge Cast Iron SkilletOil MisterInstant Read ThermometerAll New Chicken CookbookHere's the Recipe Of The Day page with all of our recipe links.If you want to make sure that you always find out what today's recipe is, do one or all of the following:Subscribe to the Podcast,Join the ROTD Facebook Group here  (this is a brand new group! You'll be a founding member!)Have a great day! -Christine xo

WBZ's Jordan Rich talks with Mona Dolgov, a nutritional coach and culinary expert, about her recipe for chili lime salmon.

 That is the opinion of 90% of the population!Read my Blog:  The Mass is always wrong (see link at the end).The Vedanta says: When you have the choice between the Good or the Comfortable, chose the Good, because the Comfortable is evil!When I like to improve the health of other people I run against walls because the attitude is almost, it doesn't taste good, I can not eat that!Through our childhood, we got condition what tastes good and what tastes bad… For instance the Chilies in Asia. Western people can't eat food with so many Chilies. In Chilies are the poison Capsaicin, that harms our stomach, intestine, bladder, and kidneys. Chilies can even irritate our skin when we get these spicy chilies paste on our skin. And that you eat??? In Germany is a proverb: Medicine is bitter and disease is worse!The old traditional Tibetan, Chinese, Thai or Ayurveda medicine taste terrible and so the people don't like to take them. Even these traditional medicine can be the best remedy.  What taste bad must be bad?How can I convince the people to take pro-biotic as a fermented vegetable, (try the Korean Kimchi or fermented beetroot, mushrooms…  ) or Kefir every day? What not taste well is not good…?Today, the health statistics show us: 30%  of the people have cancer25% severe heart problems25% diabetesThe industrially produced food is mainly responsible for our deteriorating health. The diabetes is caused by 100% from consuming industrial food. And cancer would be under 5% if the people would eat healthy food; similarly is true for the heart diseases.What taste well is good?The industrial food like the white sugar, oil, and special spices makes us addicted to eating even more of these poison food.  The pharmaceutic industry is involved in the production of the industrially processed food. First, the pharmaceutic industry poisons us with their ingredients in the industrially processed food and then we need their medicine. The Allopathic medicine, produced from the pharmaceutic industry poison our body. The best results from that medicine are to shift the symptoms from an unhealthy organ to a healthy organ, that at the end nothing is gained. The vaccines are designed to make us chronicle ill.The people think the Allopathic medicine doesn't taste bad, so this medicine must be better than our traditional medicine?! The Mass is always wrong!If we condition our body, mind, and feelings to enjoy healthy food, after some time we will enjoy it. Because the taste is habitual conditioned, we can change our taste! For instance: I eat for nearly 30 years only raw cost and fermented vegetable. I was growing up with meat and all this other poison food. After many baby steps, I condition myself to live a healthy lifestyle and that everybody should do so. Slowly, improve your habits, -you have time. If we go fast forward to a healthy lifestyle, we will have terrible setbacks. Only if we have to improve fast our lifestyle, we can do so.As the parents, you have one of the most difficult tasks to condition your child to adapt to a healthy lifestyle. What You learned as a child, you will rather not forget!  My Video: What doesn't taste well is not good! https://youtu.be/FcyAPZyri7EMy Audio: https://divinesuccess.net/wp-content/uploads/2021/Podcast.B/What-doesn't-taste-well-is-not-good.mp3

In our first episode, Michél Legendre and Eric Johnson discuss the history of chili peppers. We talk about how a vegetable that once only existed in Central and Southern America changed our lives, and food and culture around the world.

Gold Medal EatingThe hosts Ali Hassan and Marco Timpano get primed for next weeks episode with Bob Blumer by talking about Competitions and Challenges in Food and Drink. A Sneak-Peek:[1:00] We preview next weeks guest Bob Blumer with a bit of praise. [6:10] Ali sings the praises of Peter Mayle and his book “A Year in Provence” [8:10] Ali gives his thoughts on Cooper's Hill Cheese-Rolling and Wake.[9:07] Ali runs down a hill. [11:13] Livarot Cheese and the eating contest associated with it.[15:44] Marco takes on the Sour Toe Cocktail at the Sourdough Saloon. [19:36] Ali explains Nathan's Hot Dog eating contest. And a bit of his disgust in this type of eating exploit. [25:25] Marco connects Bill Murray's movie Meatballs to the Hot Dog eating contest.[29:03] Marco explains the Italian Sagra festival. [31:50] Marco tells how drunk he got at the Sagra del vino in Casarsa.[34:10] Ali tells how as a younger man he wanted to be in Hot Sauce and Chilies eating contests.[40:38] Marco and Ali praise Sean Evans and Hot Ones.[42:25] Ali answers the question why we don't eat spicy in the dead of winter.[43:40] Marco praises yet again The Great British Bake Off. and he mistakenly calls it the Great British Baking Show.[45:10] Marco explains why he hates “What's in Marco's Mouth”.Connect with us on:Twitter: @podisdelciousInstagram: This Podcast is DeliciousWeb: thispodcastisdeliciousEmail us: thispodcastisdelicious@gmail.com See acast.com/privacy for privacy and opt-out information.

Continuing on more movies we HATE - we have this stereotypical doozy of a rom-com. While we love a Latina on screen, she deserved much more than this movie. It's like a Hallmark movie escaped the corporate office and tried to make it big on their own. But anyways, join Marie & Coni as they dissect all the infamous moments of this movie. You know we'll be talking about the OBVIOUS red flags - such as porn 'staches and fedoras. Coni shares her dating secrets and what to look for when meeting new suitors (spoiler alert, it's the pants package). And Marie is so disappointed that shitty boyfriend's name is Kevin. HOW DARE THEY. Only want to listen to certain segments? We gotchu boo. Take Me On The Piano: 14:29Why Are You Like This?!: 19:54Final Thoughts/Ratings: 30:29

Join us for another week of laughter, TV shows, streaming, movies and all things entertainment. THIS WEEK WE'RE TALKING Movies The Tax Collector (2020) The Spy Who Loved Me (1977) TV Shows Modern Love (S2) Star Wars: The Mandalorian (S1, Again) Yellowstone S4 (S04E06) The Walking Dead: World Beyond (S02E10) - Final Fear the Walking Dead (S07E08) - Mid Season Final MOVIE OF THE WEEK & PEAK PERFORMANCE The Power of the Dog (2021). Benedict Cumberbatch, Kirsten Dunst, Jesse Plemons, Kodi Smit-McPhee, Sean Keenan, George Mason & David Denis. Directed by Jane Campion. And finally our Peak Performance nominations are in for Helen Mirren. EPISODE TITLE This weeks episode title is dedicated to the cast and crew of The Tax Collector, be like Favi and 'Chill with the chilies'. You can watch The Tax Collector on Neon here in New Zealand. RUNNING ORDER 04m55s | What we've been watching 30m30s | The Walking Dead: World Beyond (S02E010) & Fear the Walking Dead (S07E08) 55m56s | Movie of the week: The Power of the Dog 01h05m48s | News & Mailbag 01h14m25s | Peak Performance: Helen Mirren GET IN TOUCH Support us on Patreon Follow us on Instagram Tweet us @HalfMeasuresPod Chat with us on Discord Follow us on Facebook Buy our merch on TeeSpring Visit our website halfmeasurespodcast.com This episode of the Half Measures Podcast is brought to you by our Patreon Producers: Samara King, Tricia Brady, Diana Knauer and Linda Tavner.

Tabbouleh is a Mediterranean salad traditionally served as part of a mezze, made with parsley, tomatoes, cucumbers, and bulgur. Chef Toni Sakaguchi from The Culinary Institute of America is making a grain-free version of this dish by using crumbled Nasoya Extra Firm tofu in place of bulgur. The secret to getting that perfect meaty texture is to freeze and thaw out your tofu beforehand. This extra step will also remove excess moisture and help absorb the marinade. This tofu tabbouleh with parsley, tomatoes, cucumber, chilies, and sumac is a delicious salad full of plant-based protein. Enjoy! Get the Tofu Tabbouleh here!

Today we have a live Q and A discussion on Hatch Green Chilies. What are Hatch Green Chilies Why do you have green chili weekend every year What has been the biggest challenge this year in getting set for the event What are your favorite recipes How do you preserve them? Make it a great week! GUYS! Don't forget about the cookbook, Cook With What You Have by Nicole Sauce and Mama Sauce. It makes a great Christmas Gift!   Community Mewe Group: https://mewe.com/join/lftn Telegram Group: https://t.me/LFTNGroup Odysee: https://odysee.com/$/invite/@livingfree:b Advisory Board The Booze Whisperer The Tactical Redneck Chef Brett Samantha the Savings Ninja Resources Membership Sign Up Holler Roast Coffee

Episode 67: Ralf Ebli, ehemals Bundestrainer der Deutschen Triathlon-Nationalmannschaft, ist Trainer "durch und durch". Unsere Wege kreuzten sich bereits im Jahr 1990, als wir in Darmstadt gemeinsam an der ersten Ausbildung zum Triathlon-Trainer in Hessen teilnahmen. Ralfs Weg führte ihn schnell vom Sportstudium hin zur beruflichen Tätigkeit des Trainers, er wurde Landestrainer, Bundestrainer für den Dreikampf-Nachwuchs und schließlich "Cheftrainer Elite". Mit ihm unterhalte ich mich in dieser Episode über die Anfänge des Triathlonsports in Deutschland, aber auch über den Sport mit älteren / reiferen Zeitgenossen (Generation 50plus ;-) ) und darüber, warum Chillies entspannen und was Wahres an dem Spruch ist, das Chilis "schnell machen". Viel Spaß und gute Unterhaltung mit dieser informativ-kurzweiligen Episode, zu der es in absehbarer Zeit ein Update mit dem Schwerpunkt geben wird, warum Sport im Alter so wichtig ist. Shownotes: Homepage: www.ildts.de Trainingslager, in denen Ralf Ebli persönlich als Cheftrainer und Campleiter 14 Tage vor Ort ist: Lanzarote: 11. – 25. 2. 2022 im Sands Beach TRICAMP 2 SANDS BEACH - PRO.TrainingTours (https://protrainingtours.de/) Mallorca: 26. 3. – 9. 4. 2022 im Ferrer Janeiro TRICAMP 1 FERRER MALLORCA - PRO.TrainingTours (https://protrainingtours.de/) Ralf Ebli * ILDTS Pfungstädter Straße 70 * 64347 Griesheim Tel.: +49 (0) 170- 2153 689 E-Mail: rebli@ildts.de In eigener Sache: Wandern, Waldbaden, Übernachten in Bad Orb und besonders im Wanderer-/Biker-Appartement in der Birkenallee in Bad Orb (wo dieser Podcast entsteht): www.walkmaen.de Nach fast eineinhalb Pause starten wieder unsere Gruppen- und Einzel-Wanderungen durch den hessischen Spessart. Es darf auch etwas ruhiger und entspannend sein: Waldbaden in Gruppen, mit dem Partner / der Partnerin oder in Kombination mit Yoga und Meditation. Näheres auf unserer Walkmän-Homepage (siehe unten). In diesem Sinne: Viel Spaß und gute Unterhaltung, ich danke Euch für Eure Aufmerksamkeit. Kontakt: Ralf Baumgarten / Walk-Män: Mobil: 0172 6612032 Homepages: https://walkmaen.de/ https://mein-blaettche.de Mail: walkmaenpodcast@gmail.com Facebook: https://www.facebook.com/walkmaenorb Wenn Dir gefällt, was Du hörst, dann abonniere den Podcast bei ITunes, Spotify, Deezer, Amazon-Music, Google-Podcast und überall, wo es Podcasts zu hören gibt. Bleib wach, gesund und aufmerksam, Dein Ralf (Baumgarten)

From medicine to slave ships to Beyonce's bag, chilies and hot sauce have had a long history within the Black community. We begin in 200 A.D. with the Greek physician Galen, travel to the New World and through Louisiana, and end up on the floor of a saloon in Nevada. In our next episode, we'll be tasting Darryl's own hot sauce along with a few others as we play the party game Hot Ones.

Chilies and Food. Chilies and food is not always a burning issue. Informante Radio spoke to Chef Terry Jenkinson about the differences chilies can make when using it in the appropriate foods.

Matt and Juila are trying something NEW this week and are recording VIDEO as well as AUDIO and the energy on the show has changed completely! They're extra goofy, extra Chappie, and will be extra VISUAL on an internet near you!

Feedfeed Editorial Director Clare Langan chats with Krissy Scommegna, former restaurant chef and co-founder of Boonville Barn Collective, @boonvillebarn. Krissy produces piment d’espelette peppers and more in Northern California’s Anderson Valley. Krissy shares what it’s like to have a small farm, dispels common myths about chilies, and lets us know why we should rethink our black pepper. She also shares her favorite quick and easy sheet tray dinner!Heritage Radio Network is a listener supported nonprofit podcast network. Support The Feedfeed by becoming a member!The Feedfeed is Powered by Simplecast.

Cook, Eat, Repeat: Ingredients, Recipes and StoriesBy Nigella Lawson Intro: Welcome to the number one cookbook podcast, Cookery by the Book with Suzy Chase. She's just a home cook in New York City sitting at her dining room table talking to cookbook authors.Nigella Lawson: Hi, I'm Nigella Lawson and my latest cookbook is Cook, Eat, Repeat just published by Ecco.Suzy Chase: What I found so interesting was Cook, Eat, Repeat is the pre-pandemic title, but you wrote the cookbook during the lockdown with the recipes pretty much fully developed. I'd love to hear about that process.Nigella Lawson: Well yes fully developed, but I did change some because left to my own devices, which I very much was I carry on testing and retesting and so in a sense, you could carry on developing a recipe for as long as you have it in front of you. I had the book sort of mapped out, I'd written a teeny bit of it, and I had all the recipes ready, but I found the different time in which I was writing it inevitably had an impact on the recipes and my writing and so I pitched one chapter altogether, which would have had, you know, larger, quantities, you know, sort of bigger recipes and that seemed obviously unlikely to happen. It didn't seem right to be doing that now. And so instead I replaced the chapter about entertaining, which was going to be called How To Invite Friends For Dinner Without Hating Them or Yourself. She visit me in appropriate for a number of reasons. And I instead use the quote from a Lord Byron poem, "much depends on dinner." Also the title of a Margaret Visser book about what we eat and where it comes from. So I wanted to write more about the family meals. So that changed quite a bit. I mean the tenor of the recipes, probably not so much because my cooking, whether I have people round or, you know, just the usual crowd, although I wasn't cooking for anyone during lockdown just myself, it is very much the same sort of food, family food, but I added more recipes for one and I think probably more mindful of substitution and how to vary each recipe. So although conceived pre-pandemic, it has that overlay of really sensing that so many people were intensely bound up with what they were going to cook, what they were going to eat and I'm like that anyway. I mean, from the moment I wake up in the morning I'm thinking about what I'm going to eat that day under the circumstances we were all living, you know, other people came around to my way of thinkingSuzy Chase: So in the cookbook you talk about repetition, which we were cooking, eating and repeating all year long, but you talk about repetition, not in kind of a drudgery sort of way, but in a freeing way that repeated actions will teach us ease in the kitchen.Nigella Lawson: Yes. I think what I feel very much is that for people who don't cook an awful lot, you know, obviously not your listeners, but, for people who don't cook a lot, there's a sort of fear of making something new as if it's some totally novel situation they're going to find themselves in. But the reality is even when you cook something new, you are relying on steps that you use all the time when you cook, whether it's chopping or stirring. And the more often you do those little tasks, I mean, nearly all savory recipes, start with chopping an onion and frying it and the more you do that, the more your body and your whole self sort of gets into the swing of it. And because this step is sort of so often returned to, I think in frees you, thinking, even if it goes beyond the recipe, it frees you to start thinking, Oh, I could add this. That would make it a bit different. Or this would act in much the same way because the framework is there. You can be either more playful or more adventurous, or just frankly, using what you've got in your kitchen at any time. And I think that whether you're cooking or whether you're living generally having a framework is soothing and gives you a sense of security, but obviously none of us want to get bored either in the kitchen or in life. And therefore you still have the ability and I encourage it to be a bit spontaneous between these fixed points. And I think cooking relies on that. Repetition is not diametrically opposed to innovation. I think there's a dynamic relationship between the two.Suzy Chase: How is the cookbook organized in terms of chapters and recipesNigella Lawson: Organized is a very kind word given that each book I've done in a way I like the chapters to reflect the personality of the book. And I knew I very much wanted to write about ingredients that I adore and that I cook in many different ways. And for example, you know, A is for Anchovy and the Rhubarb chapter, it's fairly idiosyncratic, but I think that in a way a book has to be expression of one's enthusiasm. And this one very much is I also wanted to talk about certain types of foods. So there's a chapter called A Loving Defense of Brown Food, which are stews and braises in between that other ideas I wanted to investigate. I didn't think they had to match one another for extent or variety so I knew I wanted to write about pleasure in eating and there's a chapter that's called Pleasures, which was going to be called Death To The Guilty Pleasure, but I decided to accentuate the positive rather than dwell on the negative and when I start writing, I always write at great length. Initially there were getting to be more ingredients chapters, but I felt I'd rather just write at length about what I love. And so, in a sense, each chapter is its own microcosm even though of course there are links and I refer in between them, but I didn't feel the need for a big organizational principle. I felt that in a sense that my enthusiasm for food stuff or the ferocity with which I hold an opinion, that was enough to link the chapters.Suzy Chase: In the Pleasures chapter you wrote, "yes, a bar of chocolate is a true joy, but so is a plate of garlicky, spinach or lemony salad." I'd never really thought much about the term guilty pleasures, but now I kind of despise it.Nigella Lawson: Yes, I do. My jaw tenses at the very notion, I mean, often people use it without thinking, without meaning to imply all the baggage that goes with it, because I think it warps your sense of what you're seeking in food and in different moods, you want to eat a different thing and I don't like it if someone says to me, if I'm making a bowl of vegetables, "oh, you're being very healthy," because I don't think that's a very helpful way of thinking about food. And, you know, whatever's deemed healthy in one stage is then suddenly sort of wicked at some other and the reality is you would have a variety of different foodstuffs ideally and I think then your body and your appetite finds the balance.Suzy Chase: In your A is for Anchovies chapter. You will have a recipe for Spaghetti with Chard, Chilies and Anchovies that I made over the weekend. Can you describe this recipe?Nigella Lawson: I certainly can. Over the holidays in 2019, I believe. I was the staying with friends in the country side and Cornwall, which is a beautiful rugged coastline Southwest of England and went to a restaurant where I ate pretty much this dish and I thought I've got to make this, and I didn't ask for the recipe because it was really evident what was going on on it. And in terms of repetition, as we were just talking about it falls back on something, I do an awful lot, and there are about three or four, I think examples in the book, which is when I cook pasta, I put vegetables with it, as well as the other, perhaps more intense flavorings. And this really is the garlic, well anchovies first in olive oil over very low heat and you have to stir the anchovy filet for quite a while, until they seem to dissolve into the oil and it's salty but it's more than that. It's like providing as I say, depth and richness, umami, we've learned to call it and with that garlic, teeny bit of chili flakes, and that provides such a rich, not necessarily very large in quantity, but a really rich dressing the pasta, with the rainbow chard. You could use any green vegetables really, but of course, when you cook chard, you have to cook the leaves and the stems or the ribs separately. So there's a lot of contrast going on and I think that when you eat taste is one part the equation, but of course, to deliver that you need a very important second part, which is texture and that also makes it very filling. And, you know, the blandness sweet semolina blandness in a way but bland perhaps is not a good word for it, but I can't think of another one right now of the pasta and that sort of mineral quality of the green leafy vegetables, really both of them in their different ways and their opposing ways really can take the hard hit of the garlic and anchovies.Suzy Chase: An exciting part of following along with one of your recipes is I can hear your voice in my head. So for example, in the spaghetti recipe you wrote "when the pasta water has come to a boil salted, it will rise up excitedly." And I can vividly hear you saying that.Nigella Lawson: In a way I feel that once you abandon this aim of getting a recipe to fit on one page and one page alone, you have the freedom and the space to put your voice in it. So it isn't just the barest instructions. And I think that some degree a recipe is also a commentary rather than a description of steps needed.Suzy Chase: In the book you wrote, in writing recipes, you had to learn another language and I'm interested in hearing about that.Nigella Lawson: Well, I was a journalist for a long time actually, before I started writing recipes and not a food journalist and was interested me and I studied languages at college as well, but I felt food obviously has enormous reach and it's an emotional language, you know, it's overlay with meaning, but flavor, taste, texture, the feel of food. This is the realm of the senses and language is abstract in a way. And I wanted to find a way of using language to convey the fullness of the experience of making food for, it's not enough to give a description of what steps are required. I feel that I want to convey what it feels like to be cooking that particular recipe and to be able to describe the dish in a way that makes it live vividly before the reader has taken this step to cook it. And for that, you often have to use metaphor or language that is evocative rather than merely boldly descriptive. And that interests me, but it gives me pleasure. I savor the words as much as I savor the food.Suzy Chase: And I think that's why your cookbooks can either live on our counter or on our bedside table.Nigella Lawson: And I think that I've always felt that the cookbooks I love are ones that have a dual purpose. I think the recipes absolutely have to be impossibly reliable, but I also think it has to be a good read. It has to provide nourishment at both those levels.Suzy Chase: In the, What is a Recipe chapter there's a beautiful photo of your Grandmother's recipes. So you put them in, I think I heard this, you put them in a special place and forgot about them?Nigella Lawson: Well, yeah, I mean, I had them ages ago and then my Aunts had them and then I got them back. And I guess when I last moved houses, I just put them somewhere and then that was it. But it was sometime in the early stages of lockdown over here I dare to say, I might decided I'd have a decluttering project, which is sort of, I live in with so much clutter, mostly in the kitchen, and I found her books again. And I started going through them and that was the end of my de-cluttering and cleaning up project. Very pleasurably so.Suzy Chase: During the lockdown here in New York City, I felt compelled to rearrange my kitchen. Did you rearrange anything in your kitchen?Nigella Lawson: I started trying to find... You go through things that said things like use before 2004, to see if you know what cleaning up to be done. But actually I was very busy with writing and occasionally I would attempt to something like that. Just love writing. I also do anything to put it off. You know, it was really writing and retesting recipes again, and again, wanting to add new ones, because I always think that what makes it a book alive.Suzy Chase: So in Cook, Eat, Repeat you wrote, "I relish eating alone and cooking for myself." Some recipes in the cookbook are for one like your glorious Fried Chicken Sandwich on page 67 in the recipe, it says, serves one ecstatically,Nigella Lawson: But it really does, for me, it does at any rate. And then I came up with this cookie recipe because I think I also wanted some cookies and I didn't want to make... you know normally you have to make so many, even with one egg. It makes often, you know, at least a dozen, sometimes two dozen. So I work pretty hard on how to make a cookie that tastes like a proper cookie, but without egg, because it seems wasteful to reach an egg and then take two teaspoons out. So I was very happy with that. And there's a recipe that been very popular in the book, which I called Chicken in a Pot with Lemon and Orzo and it's one of those family, one dish warming meals that I wanted to eat again. So I wanted to work out a way of saying, how would you adapt that just for one person? And there were quite a few recipes I've done that for, because you know, sometimes it is as simple as just dividing things, but often you have to look into adapting more freely. So I want to do that. And I did love cooking for myself. I mean, I always had cooked for myself, but I've never cooked for myself exclusively for such a long period of timeSuzy Chase: Last weekend, I made the Chicken in a Pot. It is so darn good. The leaks turn out so creamy in the orzo and there's something so homey about that dish.Nigella Lawson: Yeah, there really is and yet it's much bolder and seasoning than a lot of those old fashioned dishes are, and sometimes it's mistakenly assumed that in a way to be comforting must be sort of quietly spiced and this isn't, I mean, it doesn't really hit you over the head, but the oroza pasta and the leaks taste even sweeter. So it's a real family favorite over here I miss making it and I enjoyed coming up with the version for one, just using chicken thighs.Nigella Lawson: I also made your Fear-Free Fish Stew on page one 84. So good. And the cumin and the turmeric and the cinnamon and the sweet potatoes, tomatoes, I can go on and on. But I'm curious about the name of the recipe. Fear-Free.Nigella Lawson: I don't know what it's like stateside, but I think it is similar from conversations. I've had, people are in inordinately frightened of cooking fish. It tends to be expensive. It's very easy to overcook. And if you're not cooking it a lot, I think it can be tricky. So I wanted a recipe that wasn't tricky, didn't involve split-level timing. And because when you put the fish into the skew at the very end, you cook it just for a short time in the pan, when it's on the stove and then you turn it off and you leave it to cook much more gently with the heat turned off and it's pretty impossible to over cook that way. And it makes the fish so tender. I suppose I also wanted, I mean, in truth there are many ways you could have taken the fear factor out, but I felt very much, apart from my slight weakness for alliteration, I wanted to make a signal up ahead, look, you can do this and it's not frightening and it's not stressful. And so I felt I had to announce that in the title, because I know that a lot of people, they see a fish recipe and they turn the page over rather hurriedly, if it's not just the plain bit of salmon or something so I suppose that those were the reasons and I enjoy playing with titles, you know, like the cookies I was talking to you about moments ago, you know, they're called Mine-all-Mine Sweet and Salty Chocolate Cookies. I enjoy coming up with titles that have a bit of character. I have to contain myself. And sometimes a very plain title is also what's needed.Suzy Chase: The pièce de résistance was my very first Pavlova on page 243.Nigella Lawson: Oh yes the petite Pavlova, the little one with two egg whites.Suzy Chase: Oh my gosh. So for some reason I've been so intimidated by that recipe all these years, and it's so easy.Nigella Lawson: It really is. And also, you know, if it cracks a bit on the outside, that's rather beautiful, but a Pavlova is a wonderful dessert and it's not eaten as much in the States as it is over here. And it's just a wonderful dessert too because you do the base in advance. I mean, I don't know, seeing we'll all be having people over, I guess, but essentially it makes life much easier. If your planning a meal, you don't want to have to cook all of it all in one go, especially for people coming. And so it's easy on a number of levels, but I mean, I, you know, as I said before, I'm a pavoholic, you know, I can't stop making Pavlovas.Suzy Chase: Same here. I've made two this week. So now to my segment called Last Night's Dinner, where I ask you what you had last night for dinner.Nigella Lawson: Okay. I can tell you what I had last night for dinner. And I had Squid Salad, like calamari salad from the squid briefly cooked and then steeped in lime juice, fish sauce, soy sauce, and ginger and garlic and fresh red chili peppers. And this is a strange thing to do, but I also had, and they're very much flavorings some of the Ruby Noodles, which are in the book, which is cooked spaghetti for half time in water and then you finish the cooking in beetroot juice from a carton. I don't have a juicer or anything. And with added flavors, which were very similar to those in the Squid Salad, I like the mixture of sweetness, heat. And I had a bit of both leftover and I mixed them and I added a teeny bit of avocado and a lot of freshly chopped mint.Suzy Chase: Where can we find you on the web and social media?Nigella Lawson: Well, I have a website called Nigella.com and a huge percentage of my recipes can be found there. Although they present in metric if you press a little button on each recipe it will convert instances to US measures and on Twitter, I'm Nigella_Lawson, and on Instagram, I'm NigellaLawson one word.Suzy Chase: This has been such a pleasure. Thank you, Nigella for coming on Cookery by the Book podcast.Nigella Lawson: Well, it's been such a pleasure for me and do you know how wonderful it is for me to hear about the recipes you've cooked? It warms the cockles of my heart.Outro: Follow Cookery by the Book on Instagram. And thanks for listening to the number one cookbook podcast, Cookery by the Book.

Join me in this weeks podcast where I answer a question about ponds, A question about growing chilli's and share how I grow potatoes. I also share the latest from my plots. The diary This week we have had some very strong winds. Luckily we didnt suffer any damage but the weather did put a stop to gardening. We did however manage to build new garden bed at home. This bed is going to be the Christmas dinner bed in which 2021 Christmas veg will be grown in. Ponds This week I received a question about what plants to plant around a pond for the benefit of wildlife. Its been a while since I had a pond but I remember that when we had a pond on our old allotment it was great for wildlife. With lots of different insects coming in and visiting regularly. The plants I recommend are Flowering rushMarsh marigoldArrowheadPondweedSpike water milfoillilyBrocklime water speelweelCommon cotton grassGreater pond sedgeMeadowsweet Some other resources https://www.arguk.org/get-involved/news/wildlife-pond-construction-and-habitat-creation-on-an-allotment-in-norfolkhttps://www.saga.co.uk/magazine/home-garden/gardening/wildlife/how-to-make-a-wildlife-pond Chilli's Another question I received was how to grow chilli's without grow lights. Something I am guilty of is forgetting that not everyone has grow lights. When it comes to chilli's they certainly benefit from a long growing season which is where grow lights come in. However its still possible to grow chiili's without grow lights. I would first suggest we go to a garden centre and buy plug plants or if we want to start from seed we need to start them off over the next few weeks somewhere warm and light. Potatoes Its the start of the potato planting season now and I have started getting my potatoes in the ground. In this podcast you will hear how I plant my seed potatoes, how I look after the plants and why we earth up potatoes. If you have any tips or suggestions on any of these subjects then why not get in touch. Special thanks for the following. Photo by Jan Antonin Kolar on Unsplash Photo by Alexander Schimmeck on Unsplash

For this episode we head to Singapore to speak with Yeoh Siew Hoon, a remarkable businesswoman, friend of young entrepreneurs, and the founder of Web in Travel (WiT). WiT launched in 2005 and was acquired by Northstar Travel Media in 2104. Siew Hoon continues to lead the platform, having extended editions across the Asia Pacific, Middle East and Europe. Siew Hoon started the company based on her interest on how technology was changing the way people book and plan their travel but over the years expanded the focus and the product lines while staying true to the company's brand message - Our purpose is to take your mind to new places, so that together we can accelerate travel innovation. In our conversation, Siew Hoon shares her story of how she built her company and provides insights on the Asian entrepreneur community. We discuss: ·        Building a community around travel technology and trends. ·        Telling your company's story and repurposing content across media platforms. ·        Supporting Asian entrepreneurs with the WiT Startup competition. ·        Supporting startups by matching investors, sharing expertise and building relationships. ·        Cultural aspects of entrepreneurs in Asia compared to places like the U.S. Siew Hoon believes everyone should express his or her creativity. She expresses hers by writing books, including Around Asia In One Hour: Tales of Condoms, Chilies & Curries, and her children's books, Adventures of Habibie The Turtle, and The Story of Baitong and Boon. You can learn more about travel in her podcast, A Life In Travel.  Enjoy the show! Connect with Yeoh Siew Hoon:  Website: https://www.alifeintravel.net/ Website: https://www.webintravel.com/ LinkedIn: https://www.linkedin.com/in/siew-hoon-yeoh-b11b69/ Facebook @yeohsiewhoon Instagram @yeohsiewhoon   Connect with Allison: Website: allisonksummers.com #CEO #founder #travel #traveltech #travelasia #Singapore #businessasia #travelpodcast  Learn more about your ad choices. Visit megaphone.fm/adchoices

Sichuan cuisine is one of the four traditional Chinese cuisines and being famous for its spicy taste. But chili was not originated in China, it was introduced to China only three hundered years ago. In today's story, we are going to discuss the origin of chili, what were the ingridents people using before chill was introduced in China and why it become so popular in some of the provinces. Hope you enjoy the story.Join other motivated learners on your Chinese learning journey with maayot. Receive a daily chinese reading in Mandarin Chinese in your inbox. Full text in Chinese, daily quiz to test your understanding, one-click dictionary, new words, etc.
Got a question or comment? Reach out to us at contact[at]maayot.com

The weather is chilly, but chilies are not. Chilies are usually very hot. They’re perfect in condiments, but they also cause us literal pain. This episode explores how chilies came to dominate so many culinary cultures, why we crave them, and we’re joined by Thom Padanilam of Chicago-based condiment line, Thommy’s Toddy Shop. He tells us about his history with food and his journey of cooking and creating delicious condiments. You can follow him on Instagram @thommys_toddy_shop to buy some delicious condiments. Leave me a message with comments, questions, or suggestions at theseasonedpodcast@gmail.com or follow me on Instagram @theseasonedpodcast.

Two commonly known words “soul” and “food” capture so much meaning. There are the foods themselves--wonderfully diverse and prepared in homes, churches and restaurants--but there's so much more to this.There's a history, a culture, religion and the blending of cuisines from surprising places according to culinary historian Adrian Miller. Interview Summary Let's start with this question: what is soul food? I believe that soul food is actually the immigrant cuisine of African-American migrants who left the South during the great migration and settled in other parts of the country. A lot of people think of soul food as shorthand for all African-American cooking but I just think it's just one aspect of it. Just a quick overview. I would say the key components of African-American cuisine in a broader sense is you have kind of the food of the interior South which lines between Southern and soul, I think it blurred. Then you've got the low country cooking along the Atlantic coast. You've got Creole cuisine all these different kinds of cuisines going on. So the reason why I call it an immigrant cuisine is because typically when immigrants or migrants leave a place and they get to a new place, they want to recreate home. And the way they often do that is through food. And after they get established and they have a little more prosperity then they started having the celebration food of the old country and much of what we call soul food today is the celebration food of the rural South. Oh, that's so interesting. So how did soul food get its name? So the common misperception is that soul food started in the 1960s because you had strong expressions of black identity, black is beautiful, black power. You know, in those days I would have an Afro if I had hair but the earliest joining of the word soul in food in the English language go back to Shakespeare. So Shakespeare's first play of "The Two Gentlemen of Verona" has the scene where two characters, Julia and Lucetta talking about this hunky guy named Proteus'. He walks by and Julia says to Lucetta, "Oh no it's not that his looks are my soul's food."Pity the dirt that I've pioneered in "By longing for that food so long a time." So even in the late 16th century, not unusual for two girlfriends to get together, describe a guy's yummy. That's one thing we can take away from that but going forward soul food in the English language meant anything you did to edify your spiritual life. So listening to a sermon, studying scripture, singing hymns fast-forward to the 1940s you have these basically African-American jazz artists who are very disgruntled because they thought that the white jazz artists were getting all of the publicity and making the most money. So they consciously intentionally took this music to a place where they thought white musicians could not mimic the sound. And that was the sound of the black church in the rural South. So that gospel infused music. They started calling soul and funky. And so soul is the one that caught on and it started getting slapped on to other aspects of black culture. So it was really soul music first soul brothers, soul sister, soul food. What a fascinating history. So what would a typical soul food meal be? I think a typical soul food meal would be one of these entrees. So fried chicken, some kind of fried fish usually catfish or even chitlins. You know, chitterlings for the uninitiated which are pig intestines, not for everyone. And then the side dishes would be some type of greens and in soul food, the most popular greens are kale, cabbage, collards, mustard and turnip greens. So I often tell people if you discovered kale in the last five to 10 years, welcome to the party because we've been eating them for about 300 and then you've got black eyed peas, Mac and cheese and then candy jams, sweet potatoes some type of corn bread, even though wheat breads are popular in soul food as well. Corn breads, I think are the most emblematic hot sauce. Then some kind of red drink and in soul food culture red is a color and the flavor. So we don't call things cherry or strawberry that it has hints of cranberries just red and then some dessert, which could be sweet potato pie, pound cake, peach cobbler, or banana pudding. I think those are the most common ones anywhere in the world. It changes when you're in the South. If I was asked what soul food in the South I probably would add okra as a possible element of that meal and maybe change up the desserts. But once you get outside of the South it's pretty much a standard menu. And how do you distinguish soul food from Southern food? The short answer is that soul food tastes better but the longer answer is I think it's a lot of it is the performance of these foods. Because there are a lot of techniques and ingredients are shared in common, but I find that soul food tends to be more intensely seasoned. I think it relies much more on variety meats. You know, the odd cuts of meat like oxtails, ham hocks, Turkey tips, those kinds of things. Although that's breaking down now because with the rise of whole animal cooking, especially in a fine dining context, you starting to see variety of meats show up in all kinds of menus but in terms of the wheelhouse of soul food that's one place with the regards to the intense seasoning, you know, just like spicier. And I think the lines between savory and sweet are blurred and soul food. So the perfect example is corn bread. So there's a big fault line, right? Whether you put sugar in corn bread or not most recipes that I've seen for corn bread at least in a soul food context have sugar. And now a lot of white southerners say when you put sugar in corn bread, it becomes cake but you definitely see sugar in corn bread in least soul food kitchens. And then another example of I think intense seasoning is Nashville hot chicken which is a super insanely spicy type of fried chicken. So you have a common ingredient fried chicken but you go way overboard on adding the spice. So those are just two examples I see with soul food. And what are some of the African culinary influences on soul food? So one of the things is the idea of kind of one pot meals typically with meat and vegetables mixed together. So, just think of greens and greens is definitely a signature from West Africa. There's a lot of dishes with leafy greens involved but greens typically traditionally would have the greens mixed in with some onions maybe some red pepper, some garlic, and then a piece of salted smoked or dried meat to season the vegetables. And so I think that's an example of West African culinary signature. Another one would be fried fritters frying in deep oil, hush puppies eggs for example, I think is a nod to a West African dishes, something called Akara which is basically taking black eyed peas peeling off the skin and then grinding them together and frying them. And when you look at an Akara and you look at a hush puppy they're very similar in look and feel. So I think that's kind of an idea, but the idea of having some deep fried component to a dish is key. And then definitely involving fish, whether fried or smoked or stewed or whatever is another example in using chilies. Chilies are native to South America. But before chilies were introduced in West Africa there was a lot of warming spices they call them that were used. So ginger, cardamom, you know so you see a lot of this happening in West African food prior to European context. So I think that that was basically showing that the African pallet was hardwired to accept chilies. And then the last thing I'll mention is a prevalence of red drinks. And in West Africa, it's called bissap and it's basically a tea made from the flowers of the hibiscus plant that comes over to the new world. Quote unquote takes root in Jamaica, where it's called sorrel. And then it makes its way around Latin America. So if you go to a taco Rio and you have Allah to hamika you're drinking a West African drink and then the prevalence of okra I think is another binding culinary signature. So what were typical meals like during slavery? And would you say that soul food is synonymous for slave food? Let's just go through a typical day. I would say that for breakfast usually it was just corn bread that was crumbled up and mixed in with milk and it was poured into a trough and then, or the main meal during the mid day, it was pretty much seasoned vegetables. There may be some meat in that trough as well to season the meat but usually seasonal vegetables that were seasoned and maybe a little bit of corn bread and people had to eat out of that. And then supper was pretty much leftovers from the mid day meal. So very monotonous in the sense that it was pretty much the same thing every day. It may be some variation due to season in terms of what vegetables were used but pretty much the same thing every day. But when the work schedule slowed on weekend or for a special occasion then you start to get the more festive, celebratory food the fried chicken, the cakes, biscuits and all of those other things. I don't think soul food is synonymous with slave food because it's a much more complicated story. If you actually look at a typical soul food meal you're seeing influences from the indigenous people in the Americas and you're seeing a lot of influence from Europe. So I think it's really a mixture of a lot of things. Like a lot of the desserts we think of sweet potato pie, pound cake, banana pudding, those have precursors in high-end English cooking, a sweet potato pie. It looks at seasoning and technique is very similar to a carrot pie. So you're swapping out one orange sweet vegetable root vegetable for another. The banana pudding is based on the British trifle which is a bread and cream component. So a lot of these things come into play when looking at soul food. Well the idea of a trough is just heartbreaking. I know, and people were not allowed to have utensils because that was a potential weapon. So they had to eat with their fingers or use clam shells or some kind of seafood shell to scoop the food out. Well, so it's hard to move on after thinking about that, but let's try. So does soul food need a warning label? I mean, people talk about the healthiness of that and possible contribution to things like heart disease and diabetes and things. What do you think about that? Yeah, I just think that soul food's getting a bad rap. I think let's just back up and think about what nutritionists are telling us to eat these days more dark, leafy greens more sweet potatoes, more fish, Okra is a super food now, hibiscus. So all of these things are the building blocks of soul food. So I think it's a matter of how soul food is performed and soul food is celebration food. It was not meant to be eaten every day. And so we're eating soul food out of context. But given all of that, I think a number of the health problems that are arising in the black community, some may be traced to soul food but I think most of it is traced to convenience food and fast food. I think people are not taking a closer look at the entire diet. And I think that's where a lot of the health problems are arising. So what I tell people is like, understand what soul food is eat it in moderation in a celebratory context but just keep in mind that a lot of elements are soul food. If you prepare it a different way it could really improve your diet. So, perfect example from my book is I have a recipe for Creole broiled catfish. So instead of the typical fry treatment you just get a catfish filet, rub it with some olive oil sprinkle on your favorite Creole or Cajun seasoning, broil it for seven minutes. And that's one of the most popular recipes in my book. I can imagine that people who've read your book who might've grown up with such food have that experience brought alive in new ways by understanding its history. Have you found that to be true? I have, so one of the hottest trends right now in soul food is vegan. And for a lot of people that's an oxymoron traditional or the conventions of soul food that's floating around in people's minds. But if you go back to what enslaved people were actually eating seasonal vegetables, not a lot of meat and water, and they only got processed ingredients on the weekends and in celebration modes then you realize that pretty much people were eating something close to what we call vegan today. So I think it just takes a reframing of kind of the traditional diet, but a lot of people have to have their eyes open because there's so much prejudice against soul food. The idea that it's slave food, that it's going to kill you that it's not worthy of celebration. As a lot of my work is trying to undo those misperceptions and put soul food in a proper context and just say, Hey this is something we're celebrating. So your book, "Soul Food" is organized in a very interesting way. Would you mind describing the way it is organized and why you chose to do things that way? So when I was researching the book and I did a lot of research from a lot of varied sources I had far too much information. So I was really challenged in terms of how am I going to present this to the reader? Because I did not want to present a plodding history that's going to make people fall asleep. So I a few people pointed me in the direction of a book called "Much About Dinner" by a woman named Margaret Visser. And she did a breakdown of a typical British meal. So I thought, well, why don't I just brew a breakdown of a typical soul food meal? And I decided to create a representative meal. And the idea was, if you're going to have soul food anywhere in the world, what are you most likely to have? And then I wanted to write a chapter about every part of the meal, explain what it is, how it gets on the soul food plate, what it means for the culture. And then most of the chapters have recipes. So I tried to have at least one traditional recipe then a healthy alternative, and then a fancy recipe in case you wanted to show off as a cook. And one of the chapters, as I recall on fried chicken can you describe a little bit about what's in that chapter? Right, so in each of these chapters, even though I was talking about the history of that ingredient, I did try to have an overall theme in the black community, fried chicken has a lot of different identities but one of them is called gospel bird and this the idea or Sunday cluck. So it's the idea that as part of the special kind of family meal on Sundays, you would have fried chicken but it had religious connotations as well. So I wanted to explore how does fried chicken become this thing that's completely introduced into West Africa, but it takes on religious associations that come over through the Americas, through slavery. The early ideas of fried chicken and in its native habitat. So what were the cultural and religious and spiritual ideas about fried chicken in Southeast Asia? And then as the chickens move westward and eventually get to West Africa, how those associates is really embraced by West African so much so that the birds in their native habitat, that West Africans had given religious significance to get supplanted by chickens and then those beliefs, and then the timing of that the slave trade happens around that time. Then those beliefs come to the Americas. We could just talk about these things all day long. It's absolutely fascinating. But let me ask you one final question. Adrian, in 2018 the Southern Foodways Alliance named you the Ruth foretell keeper of the flame for your work on African-American foodways, how did you feel about that recognition? I was shocked. That was a huge honor because I looked at the other names that had been on that list. You know, people that I admire people like John Edgerton and, you know others who had really done a lot of work. And I was just like, man, this is quite the honor. So it was gratifying in the sense that, you know I write these books I go around talking about these things, you know sometimes I don't know if people dig it as much as I do. So to get that validation from what I think is the preeminent kind of food ways organization in the country I thought was it was just gratifying and it was huge. Bio Adrian Miller is an attorney, a culinary historian and a certified barbecue judge who has lectured around the country on topics such as black chefs in the white house, chicken and waffles, hot sauce kosher soul food, red drinks, soda pop and of course, soul food. His book, "Soul Food" the surprising story of an American cuisine one plate at a time" won the 2014 James Beard Foundation Book Award for Reference and Scholarship. He's also been involved with public policy having served as a special assistant to President Clinton among other positions.

This week on Sinica, we teamed up with Columbia University Press and the Columbia Global Centers to convene a conversation with Brian Dott, a professor of history and Middle Eastern studies at Whitman College and the author of The Chili Pepper in China: A Cultural Biography. Kaiser — who is something of a chili head himself — chats with Brian about how, when, and why the chili pepper came to China and became such a fixture of the cuisines of Sichuan, Hunan, Guizhou, and Yunnan. 7:19: Where chilies made landfall in mainland China16:22: Chinese cuisine and cultural identity25:48: Theories on how chilies proliferated throughout China35:54: Chilies and medicinal applications

Today we’re spotlighting Episode 1 of the new HRN series, Cooking in Mexican from A to Z.  They’re mother and son, but also award-winning celebrity chefs, restaurateurs, and cookbook authors. Aarón Sánchez and Zarela Martínez will take you on a culinary journey featuring regional ingredients that are the soul of Mexican cuisine. From chilis to chocolate and everything in between, Aarón, Zarela and special guests will share stories, tips, techniques, and quintessential recipes in spirited kitchen table conversations.Subscribe to Cooking in Mexican from A to Z wherever you get your podcasts (Apple Podcasts | Stitcher | Spotify | RSS). Keep Meat and Three on the air: become an HRN Member today! Go to heritageradionetwork.org/donate. Meat and Three is powered by Simplecast.

First poddy in a while and I needed it!

We talk chilies cutting risk of death, exercise advice on food labels, childhood obesity and fast food restaurant location, plastic's threat to health and more with Chef Des! SHAKA- @shakastrong Guest: Chef Des @stellar.des Fit Club is Black Hollywood Live's one stop shop for fitness and health information and motivation. Personal trainers Shaka Smith and TK Trinidad focus on educating Latin American and African American communities to live more health conscious lives by discussing the latest fitness fads, reviewing fitness products, and getting diet recommendations from fitness experts themselves. Special guests include celebrities, respected trainers, and health & lifestyle experts.

We talk chilies cutting risk of death, exercise advice on food labels, childhood obesity and fast food restaurant location, plastic's threat to health and more with Chef Des! SHAKA- @shakastrong Guest: Chef Des @stellar.des Fit Club is Black Hollywood Live's one stop shop for fitness and health information and motivation. Personal trainers Shaka Smith and TK Trinidad focus on educating Latin American and African American communities to live more health conscious lives by discussing the latest fitness fads, reviewing fitness products, and getting diet recommendations from fitness experts themselves. Special guests include celebrities, respected trainers, and health & lifestyle experts. --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app

We talk chilies cutting risk of death, exercise advice on food labels, childhood obesity and fast food restaurant location, plastic's threat to health and more with Chef Des! SHAKA- @shakastrong Guest: Chef Des @stellar.des Fit Club is Black Hollywood Live's one stop shop for fitness and health information and motivation. Personal trainers Shaka Smith and TK Trinidad focus on educating Latin American and African American communities to live more health conscious lives by discussing the latest fitness fads, reviewing fitness products, and getting diet recommendations from fitness experts themselves. Special guests include celebrities, respected trainers, and health & lifestyle experts. --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app

We talk chilies cutting risk of death, exercise advice on food labels, childhood obesity and fast food restaurant location, plastic's threat to health and more with Chef Des! SHAKA- @shakastrong Guest: Chef Des @stellar.des Fit Club is Black Hollywood Live's one stop shop for fitness and health information and motivation. Personal trainers Shaka Smith and TK Trinidad focus on educating Latin American and African American communities to live more health conscious lives by discussing the latest fitness fads, reviewing fitness products, and getting diet recommendations from fitness experts themselves. Special guests include celebrities, respected trainers, and health & lifestyle experts.

Tasting 55 is live and we are back with one of our favorite guests we've had on the show, Casey Brewer! We decided to review two popular brewers out of Tulsa, Oklahoma and we definitely weren't disappointed. We had some tasty sours from American Solera and some decadent stouts from Prairie Artisan Ales. Thank you for listening and till the last drop! Beer Line-up: Money Blend (Farmhouse Ale), Cranbarrel (American Wild Ale with Cranberries), Raspbarrel (American Wild Ale with Raspberries) from American Solera and Bible Belt (Collab with Evil Twins Brewing - Stout with Coffee, Vanilla, Chilies and Cacao Nibs), Vanilla Noir (Stout Aged in Whiskey Barrels with Vanilla Beans) and Pirate Bomb (Stout Aged in Rum Barrels with Cacao Nibs, Vanilla Beans, and Chilis) from Prairie Artisan Ales. Local Spotlight: Origin Double-hop Hazy IPA from La Cumbre Brewing Company. Break Music is 4AM by KaizanBlu Intro and Exit Music provided by bensound.com

Today's poem is Sunlight and Chilies by Vandana Khanna.

Welcome to our second Thursday Episode! This weeks roster is Travis Crammer, Jonathan Orr, Dan Leavitt, Leaum Pettigrew, Matt Casem, and very special Guest... Indians Pitcher Nick Wittgren!! We had a lot of fun talking with Nick about playing Pony ball with Travis/life growing up playing baseball/favorite childhood games/life in the big league/and much more!   We thank Nick for taking the time to be on our show and we hope you enjoy the episode!! If you like our show, don't be afraid to leave a review!   Follow us on all social media @neverheardofempod Follow Nick Wittgren @nwittgren62      

Our first podcast where we discuss what our podcast will be about and some of our favorite things. Enjoy

  In this episode that first aired live on the radio show, we chat with pepper expert Claus Nader, owner of East York Chile Peppers in Toronto, Ontario. Claus’ specialty is growing peppers in containers. He grows specialty peppers, saves seeds, and makes hot sauces, pickled peppers, jams, salsas, and dehydrated peppersIn the second half of the show we chat with foraging expert Ellen Zachos from Sante Fe, NM. Ellen is the author of Backyard Foraging: 65 Familiar Plants You Didn’t Know You Could Eat, and The Wildcrafted Cocktail. Ellen splits her foraging time between the desert southwest and the northeast.In the Biggs-on-Figs segment, Steven chats with greenhouse operator John Biberich from Wolfcreek Farms in Grove City Pennsylvania. John and his wife Sue grow figs and citrus in the greenhouses where they used to grow bedding plants.In Emma’s Tomato Talk segment, she speaks with vegetable gardening expert Niki Jabbour about some of the neat tomato varieties that she features in her inspiring book Veggie Garden Remix.

  In a 600-yard tee shot of a show, Tiger Woods sets the golf and sports betting universes ablaze - the Venn diagram of their overlap may never recover - in winning his 15th Major and fifth Masters. Ryan Butler and Brant James discuss how this transcendent figure and tickler of betting markets is already the favorite to win the remaining majors of the year after his upset win and Cinderella story from Augusta. BREAKING: Don't cry for the house. Craig Cummings makes his debut to recount how megawatt Twitter personality Dave Portnoy of Barstool Sports unwittingly opened a channel of discussion about illegal offshore sportsbooks. And all because Minnesota hasn't legalized! Brant offers up the next sentimental story (that happens to be very successful) that will hammer the sportsbooks. Here's to ya, Omaha Beach. And in #OddBet, there's some Avengers, some hurling, some more Tiger Woods prognostication, and then Ryan goes back in the lake. TIME STAMPS:  1:34 - The hosts still bask in an incredible Sunday in Augusta, a comeback for the ages and one of the most consequential moments in this new era of American sports betting. And you’ll never guess which host watched the back nine from a Chilies.  7:55 - Wisconsin day trader James Adducci had an even better day than Tiger, winning nearly $1.2 million on a bet in a Las Vegas sportsbook and reviving the Horatio Alger myth of modern sports gambling. But our hosts aren’t so sure if this story is all that it seems. Either way, a bad day for the sportsbooks is only going to mean more money for them in the long (and short) term.  13:12 - Badder Beats announces its first road trip as the show heads to New York and New Jersey for the annual Betting on Sports America conference with the biggest names in the business.  15:15 - Ahead of the conference, Brant spoke with Betting on Sports America attendee (and Monmouth Park CEO) Dennis Drazin, who helps explain his part in the long and winding road to legal sports betting in New Jersey.  21:20 - Ryan breaks down sports betting bills gaining momentum in three states. Spoiler alert: good news if you live in Indiana, Tennessee and/or North Carolina  25:15 - Craig Cummings joins Badder Beats to explain how a mean tweet toward the founder of Barstool Sports has shined a (much needed) spotlight on an illegal offshore bookmaker – and the industry as a whole  37:52 - We talk NBA and NHL playoff betting  37:59 - We explain where you can actually follow along key betting developments in the NBA and NHL playoffs  39:45 - A very special #OddBet featuring Craig, the NBA Draft Lottery and Irish Hurling (the sport, not a rough night at the pub)  50:35 - Brant thanks our listeners, then torments Ryan in the process.    LINKS YOU NEED: Tiger Woods favored to win every Major. Tiger Woods cost books money, but will pay them back big-ly.    

Whaaa, no little candy hearts with 'be mine'? Ghost farts are Hard to manifest, and other worth it above n beyond jobs. You want green chilies with that? --- Send in a voice message: https://anchor.fm/lon-leaddog-cdt/message Support this podcast: https://anchor.fm/lon-leaddog-cdt/support

In this edition of the BBC Essex Gardening Hour, Lucy Chamberlain, Head Gardener at East Donyland Hall in Fingringhoe, joins Ken Crowther to answer your gardening questions on everything from Runner Beans, Bougainvillea and Chilies.

The best of the unreleased Ledge Party from 2017 -Click Monkeys (00:00) -Herbstreit's Scam (02:50) -Zaniacs (09:55) -Haggling The Little Homie (16:35) -Best/Worst Xmas gifts (24:25) -Juul vs Jewel (36:00) -And1 Fashion (44:15) -Outback Bowl (55:50) -Chilies (58:50) -Chick-fil-A Dwarf Houses (01:04:00)

Download Episode A few weeks ago on Simmer we talked about where the chili pepper comes from and how it spread around the world. If you haven’t listened to the chili pepper episode, I’d recommend heading over there for a listen before continuing - it’s pretty short and sweet. When I was doing my chili pepper research, I came upon a website called A Spicy Quest. The website’s creator, Nithin Coca, was just as shocked as I was to learn that chilies came from South America rather than Asia, and decided to dig deeper into the story. I got in touch with Nithin and he’s joining me today to share the story of “A Spicy Quest” - a global, multimedia project to discover the untold story of the chili pepper and it’s unprecedented spread around the world. Nithin's Website Listen to the Simmer chili pepper episode here Music: http://www.purple-planet.com

The spicy compound in chilies kicks off a chemical cascade that reduces gut inflammation and immune activity in mice. Christopher Intagliata reports. 

The spicy compound in chilies kicks off a chemical cascade that reduces gut inflammation and immune activity in mice. Christopher Intagliata reports. 

Download Episode Today we’re diving into the story of one of the most versatile fruits that has made its mark on countless cuisines around the world - the chili pepper. And yes, I said fruit. I’m not sure how the chili pepper escaped the heated fruit or vegetable debate that tomatoes are so famous for causing, but like the tomato, chilies may be treated like vegetables but are indeed the fruits of flowering plants. So where did chilies get their start, and how and when did they spread to become one of the most commonly used ingredients in the world? Today on Simmer - stick around as we unpack the story of the mighty chili pepper. Chili peppers come in hundreds of varieties, from smoky chipotle to flaming hot habaneros, sweet bell peppers and tiny but heat packed bird’s eye chiles. Other chilies you may have never heard of include wrinkle 273, the wonder hot, and mundu - all of which are types of red chilies produced in India. Speaking of India, chili peppers seem right at home in all sorts of asian cuisine, whether it’s ground into curry paste, chopped and sautéed in a noodle dish, or dried and used as pepper flakes. It’s hard to imagine then, that chilies have only been in the Old World since the 1500s. In case it’s been awhile since your last World History class, the Old World refers to Africa, Europe, and Asia, which were the parts of the world known to Europeans before contact with the Americas. The New World then - you guessed it - is referring to the Western Hemisphere, specifically the Americas. So, chilies have only been in Asia since the 1500s?! Crazy, right? It blew my mind, too. What did the cuisines of Asia possibly look like before Southeast Asia had the chili paste Sambal Oelek, or before kimchi incorporated red pepper flakes?! Before chilies started their worldwide journey, the main ingredients for spicy food were expensive spices such as black pepper and sichuan pepper - both species that are not related to the chili pepper. You might be wondering, why is both the spice and the fruit called a pepper, if they’re not even the same species?! More later on who to thank for the confusing linguistic mess of the pepper spice versus the chili pepper. We know that the chili pepper is from the Americas, but where and when did it start? And how did it make its way to global food fame? The chili pepper - known to many by its latin name capsicum - has been present in the New World pretty much as long as civilizations have existed. Botanists have pinpointed the origins of the chili pepper to be in the mountains of Brazil and Bolivia, although the exact location has yet to be determined. The first wild chilies were small, red, and round, preferred more by birds than humans. With the help of both birds and indigenous people, this wild predecessor to the domestic chili pepper spread throughout South and Central America. The wild chili pepper was domesticated as early as 3500 BCE at least five times by at least five different groups of people in South America, leading to the five original domesticated species of Capsicum. To give you some context, the Ancient Greek civilization emerged around 800 BCE, some 2300 years after. When European explorers began arriving in the Americas in the 15th century, so began the trade routes between the Old World and the New, and many foods became popular commodities overseas. Potatoes, squash, and corn are just a few examples of other New World crops that became integrated into Old World diets. Christopher Columbus may not have actually been the one to discover North America, but he is credited with introducing the chili to Europe, while the Portuguese trade routes played a big role bringing it to the rest of the Old World. In classic Christopher Columbus fashion, he attempted to draw a comparison with the black pepper from India and called capsicums “the pepper of the Indies.” When I was doing research for this episode I found a book with the title “Pepper,” which turned out to be a history of the black pepper plant, such has the confusion between these two different peppers lasted until today. Thanks, Christopher Columbus. The arrival of the chili in Europe and other parts of the world brought a much needed shift in the economics of spices. Until this time, spices were rare and expensive, largely coming from India and South Asia with the black pepper plant at the core of the luxury spice market. The use of the chili pepper was quickly adopted into cuisines all over the world as a much more affordable option than black pepper. The chili pepper truly was the spice of the people. By now, we have discovered where the chili came from, how it physically spread so quickly to the rest of the world thanks to trade routes, and that it was quickly adopted by many because of its affordability. But wait, there’s more. One of the other reasons the chili spread so rapidly was its medicinal properties and health benefits. English herbalist Nicholas Culpeper wrote in 1652 that cayenne was a violent fruit that could “help digestion, provoke urine, relieve toothache, preserve the teeth from rottenness, comfort a cold stomach, expel the stone from the kidney, and take away the dimness of sight.” Even today we still see cayenne being used for medicinal or health purposes - ever heard of the cayenne pepper and lemon cleanse? Yeah, it’s a thing. The magical compound that has given rise to the variety of uses for the chili pepper? It’s called capsaicin, and it is one of the most prominent health aspects of the chili pepper. Although it is an irritant that has wreaked havoc on anyone who has rubbed their eyes after chopping jalapeños, it is for the same reason that many enjoy chilies. The consumption of capsaicin releases endorphins, which explains the thrill we may feel when eating spicy foods. No wonder there are so many ridiculous spicy food challenges! Capsaicin is also often used in ointment and rubs used for muscle and joint pain associated with arthritis. This little miracle compound also has antibacterial properties, and food cooked with chiles has the potential to keep longer without spoiling! Chili peppers are also rich in vitamin C, and contain a variety of other essential nutrients. Today, a quarter of the world’s population in countries all over the globe enjoy chilies on a daily basis. Just let that sink in for a second - one person out of every four on the planet eats chilies every day. They are found in all sorts of cuisines including Mexican, Jamaican, Ethiopian, South African, Korean, Chinese, and many many more. India is currently the world’s largest producer, consumer and exporter of chilies. Although around 90% of India’s chilies are consumed in country, they still manage to export 80-100,000 tons of chilies per year. Chilies are packed with flavor, they created a cheaper way to spice up dishes, and they have a variety of health benefits and medicinal uses. It’s no wonder the chili pepper is so popular! Because there are so many varieties, there is a flavor and spice level for almost everyone! What are some of your favorite chili pepper dishes? Check out my list below. That’s all for today on Simmer, I hope you enjoyed the story of the chili pepper. Thanks for listening! If you like this podcast, share it with your friends! You can also head on over to itunes to rate Simmer, and leave a review while you’re there. Every review will help Simmer to grow. What food are you interested in learning about? Let me know on the contact page. Untiil next time, Simmer on! My favorite recipes with chilies: Kimchi stew Josh's (brother) Pulled Pork Tacos - Dishing Up Washington by Jess Thomson (sister) - blog here Butter Chicken Coconut Curry Noodle Soup Sources History http://www.foodtimeline.org/foodmexican.html#chile Bosland, P.W. 1996. Capsicums: Innovative uses of an ancient crop. p. 479-487. In: J. Janick (ed.), Progress in new crops. ASHS Press, Arlington, VA. https://hort.purdue.edu/newcrop/proceedings1996/V3-479.html#HISTORY http://www.chileplanet.eu/Origin-story.html http://www.legalnomads.com/history-chili-peppers/ Health Benefits http://www.nutrition-and-you.com/chili-peppers.html http://www.nutrition-and-you.com/chili-peppers.html India http://www.agrocrops.com/red-dry-chillies.php Are Chilies Fruits? http://www.pepperscale.com/what-is-a-chili-pepper/ Music: http://www.purple-planet.com

Why do chilies burn my fingers? How dangerous are cell towers to your health? Who names cyclones? Do white and black people have different body temperatures? Why do hairs reach different lengths over the body? Why is gold precious? Like this podcast? Please help us by supporting the Naked Scientists

Why do chilies burn my fingers? How dangerous are cell towers to your health? Who names cyclones? Do white and black people have different body temperatures? Why do hairs reach different lengths over the body? Why is gold precious? Like this podcast? Please help us by supporting the Naked Scientists

This week's show is an interview with Heather Arndt Anderson, author of Chilies: A Global History. We talk about the origins of chilies, their spread around the globe, how they were perceived and used by the people who found them, […]

Today, we talk a bit about the importance of community, explore five ways to prepare hatch chilies, and discuss how to preserve the chilies for winter. Highlight Recipe: Southwestern Broccoli Casserole Ingredients: 4 heads broccoli. Steam, chop, drain 1c celery, chopped 1/2 c onion, chopped 16 oz can green chiles, chopped (or similar volume fresh or roasted) 1 c sour cream 1 c Cheddar, shredded 1/2 c almonds, chopped or slivered Combine in 1.5 qt casserole dish: broccoli, celery, onion, green chiles, sour cream Top w/ cheese. Bake 30-40 minutes at 350 degrees. Sprinkle w/ almonds. Serve. Song: Tripped Out by Sauce

In episode 198 of Denton Dallas and Beyond, we take a walk through the wild side of Chilies and talk sub-pro dining options in the area.  We close out the Denton section with a discussion of Bloody Mary challenges and high quality pizza.  In the Dallas segment, we review Great Scott.  This amazing charcuterie restaurant […]

完整文稿请关注我们10月1日的微信：英语环球 NEWSPlus Known within China as "the Heavenly State," the southwestern province of Sichuan is famous for its natural beauty, cultural attractions, endangered pandas and delicious foods. It is said that with Sichuan cuisine, "each dish has its own flavor and a hundred dishes have a hundred flavors." Sichuan's culinary traditions date back more than 2000 years. In the centuries that followed, its cooking styles and flavors absorbed different schools of cooking and developed into today's Sichuan cuisine, one of the eight great regional cuisines of China. Our reporter Zhou He-yang has more. In Sichuan, each mouthful of food is a bite of history and culture. The iconic flavors of this region -- the searing hot chilies, numbing Sichuan peppercorns and aromatic garlic of its home-style foods, as well as its refined banquet dishes -- are all regarded by China's gastronomes as signatures of one of the country's greatest cuisines. The basic principles of the cuisine were developed at the end of the Qin Dynasty more than 2000 years ago; and over the following centuries its flavors were further influenced by immigrants. This southwestern province was a meeting place for traders, noblemen and common settlers from around the country, and their regional taste and cooking influences came with them. Later these merged into the fusion cuisine that changed the flavors of Sichuan forever. Traces of this culinary heritage are still evident in Sichuan cooking, in the robust flavors of Hunan and the refined cooking of Guangdong, the delicate fish dishes from the fertile river valleys to the east, and the hearty noodles and beef dishes that still grace the tables of nomads and farmers from China's vast northern prairie. But today's Sichuan cuisine is much better known for its intense, spicy flavors, provided by the liberal use of chilli peppers, numbing Sichuan peppercorns, bean paste and garlic. Peppercorns and garlic have long held sway in many of China's regional dishes, but chili peppers were the upstarts that so overhauled Sichuan's cuisine. The tradition of adding spice to food to warm up Sichuan residents began at least two millennia ago. In the mountain-locked region, where the air is damp and the skies often overcast, this fiery hotness is believed to rid the body of internal dampness and overcome the cold. At the very beginning, the locally grown peppercorn ingredient provided the essential spice, but when chili peppers were introduced to the country, everything changed. Sichuan-native and food writer Shi Guanghua explains: "If chili hadn't been introduced to the local cuisine, peppercorns might have quit their role as a cooking ingredient in Sichuan. It is the miraculous combination of chili and peppercorns that brings out the spicy flavor of Sichuan cuisine. The world of flavor has since opened up for the spice-addict Sichuan residents, who believe in embracing anything that tickles their taste buds." The peppercorn is a native Sichuan spice. Huajiao in Chinese, it's made from the dried outer casings of Chinese prickly ash berries. Its flavor has slightly lemony overtones and it creates a numbing sensation in the mouth. Before chili peppers were introduced to China at the end of the 17th century, peppercorns were the signature ingredient of Sichuan cuisine. Originating in South America, the hot pepper arrived in Sichuan as the Europeans discovered America and commerce developed. The ingredient soon became a mainstay in local recipes and is seen nowadays as the cuisine's trademark. Only then did Sichuan dishes start using red hot oils, crispy dried chilies, and fresh peppers to add that herbal zing. In the eyes of Shi Guanghua, the union of the Sichuan peppercorn and the imported chili peppers is like a chemical love story. "Sichuan peppercorns are best combined with chili peppers. Chilies burn, while Sichuan peppercorns tingle and ginger adds "zing". It is all very interesting and enticing. At the same time, the numbness that peppercorns bring lessens the heat of the chili, allowing diners to taste and appreciate other flavors in the dish." The combination has become a symbol of the local cuisine - famed the world over for its sharp and furious kicks on the palate, threatening to set one's mouth on fire. But a good Sichuan meal is not all hot; it's balanced. There is a traditional saying that refers to the local cuisine--"Yicaiyige baicaibaiwei", which means each dish has its own style; a hundred dishes have a hundred different flavors. Here is Shi Guanghua again. "It's a misconception to label Sichuan food as simply spicy. In fact, it offers a "bouquet of flavors" with gradations of spice combined with other tastes, such as sweet and sour and ginger juice. A Sichuan banquet should have constant stimulation and excitement. You have something hot and then something soothing, then you have a light soup, then something sweet...variety is the spice of life." Sichuan cuisine is highly subtle and sophisticated. There are 23 different discernable flavors, divided into four categories based on whether they are salty, spicy, sweet or sour. More than 20 techniques are used-- indeed, there are different ways to simply fry. Liu, for example, means to take an ingredient, which usually has some starch paste on it, and pre-cook it in oil. Then a sauce is made and the two mixed together. 'Bian' means to basically stir-fry. 'Ganbian', meaning dry bian, means to fry without oil until later, when seasoning is added. 'Qiang' is frying Sichuan pepper and chili and then adding an ingredient to drive in the spice. In places that have very serious cultures of gastronomy, cooking has to be very systematic.

Joel and Rebecca talk with Sam Brannan about green chilies, growing a beard, how to know when your meat is properly cooked, and which side of the Bosphorus to sit on while enjoying a refreshing adult beverage. 

On this episode of Apartment 1518, we discuss honey bees, burning limos, kidnapping, 911 dispatchers and much much more. Chavo and Dirty get their insides set on fire with a beer that's been laced with jalapeno and chili peppers. Check it out it's alot of fun. Listener Discretion is advised.

Ricky Linn joins us for the first installment of our return-to-podcasting-and-sub-par-audio-quality trilogy.Also:-Ian and Ricky review the spiciest foods in their respective college towns-We discuss the filming of Gary the Misanthrope-Kyle gives updates on future projects