#smoky honey habanero

[spiceology1]

Smoky Honey Habanero Seasoning

Spice up your meals with Spiceology’s Smoky Honey Habanero Sweet & Spicy Seasoning. Our signature blend of smoked paprika, honey granules and habanero powder is perfect for adding a kick to your favorite dishes. Order now.

[tubetrading]

Breaking Down the Labels:  Understanding Hot Sauce Ingredients

In the realm of culinary delight, hot sauce has secured its place as a versatile and flavorful condiment.  As the demand for unique and bold flavors grows, it's crucial to understand the key components that make up this fiery concoction.  In this blog post, we will break down the labels and delve into the intricacies of hot sauce ingredients, shedding light on what goes into crafting this beloved condiment.  Whether you're a hot sauce enthusiast or a curious consumer, join us on a journey to unravel the mysteries behind your favorite spicy companion.

The Spice Evolution

Hot sauce, a culinary staple in many cultures, has evolved from being a mere condiment to a key ingredient that adds depth and character to a wide range of dishes.  The surge in popularity of hot sauce has given rise to a diverse array of options on the market.  From mild and tangy to explosively spicy, hot sauces cater to a spectrum of taste preferences.

Hot Sauce Ingredients:  A Comprehensive Guide

1.         Peppers – The Heart of the Heat

At the core of any hot sauce is the pepper – the primary source of heat and flavor.  Various pepper varieties contribute to the unique profiles of different hot sauces.  Common peppers used include jalapeños, habaneros, serranos, and Thai chilies.  Each pepper brings its own distinct heat level, flavor nuances, and sometimes even fruity or smoky undertones.

2.         Vinegar – The Tangy Twist

Vinegar plays a dual role in hot sauce, serving as a preservative and contributing a tangy kick.  Distilled white vinegar, apple cider vinegar, and rice vinegar are popular choices among hot sauce manufacturers.  The type of vinegar used can influence the overall flavor profile, with some hot sauces boasting a more pronounced tanginess.

3.         Salt – Balancing Act

Salt is a crucial ingredient that not only enhances the overall flavor but also acts as a natural preservative.  It helps balance the heat of the peppers and the acidity of the vinegar, creating a harmonious blend.  Sea salt, kosher salt, or specialty salts can be used to add depth to the hot sauce's taste.

4.         Sweeteners – Taming the Fire

To counteract the heat and acidity, many hot sauces incorporate sweeteners.  Sugar, honey, or fruit juices are commonly used to add a touch of sweetness.  This not only provides a more rounded flavor but also helps in mellowing out the intense heat, making the hot sauce approachable to a broader audience.

5.         Garlic and Onion – A Flavorful Foundation

Garlic and onion are often included in hot sauce recipes to impart a savory and aromatic base.  The subtle flavors of these ingredients complement the heat of the peppers, contributing to a well-rounded and complex taste profile.  Roasted or raw, garlic and onion can add depth and richness to the hot sauce.

Hot Sauce Manufacturers in India:  Crafting Culinary Excellence

In the vibrant landscape of hot sauce manufacturing, India has emerged as a hub for diverse and innovative flavors.  Hot sauce manufacturers in India are known for infusing traditional spices and regional influences into their creations, offering a wide range of options for spice enthusiasts.

Private Labelling in Vadodara

For those looking to venture into the hot sauce market with their unique twist, private labeling companies in Vadodara provide a valuable service.  These companies specialize in creating customized hot sauce formulations and packaging, allowing businesses to establish their brand identity in the competitive market.

Hot Sauce Supplier in Kuwait:  Global Spice Fusion

Kuwait, with its rich culinary traditions, has also embraced the global fascination with hot sauces.  A hot sauce supplier in Kuwait bridges the gap between the diverse world of hot sauce manufacturing and the Kuwaiti consumer market.  These suppliers ensure a steady flow of premium hot sauces, catering to the diverse taste preferences of the Kuwaiti population.

Conclusion

As we unravel the labels of hot sauce bottles, it becomes evident that this fiery condiment is a harmonious blend of heat, tanginess, sweetness, and savory undertones.  Understanding the intricacies of hot sauce ingredients allows consumers to make informed choices based on their flavor preferences.

For those looking to explore the world of hot sauce beyond the typical offerings, the burgeoning hot sauce manufacturers in India, private labeling companies in Vadodara, and hot sauce suppliers in Kuwait open up exciting possibilities.  Whether you prefer a milder tang or an explosive heat, hot sauce has something for everyone, making it a truly universal culinary delight.

[trends2me]

Unveiling the Secrets of Wingstop's Signature Wings: A Culinary Journey

Introduction

Wingstop, a haven for wing lovers worldwide, has tantalized taste buds with its delectable wings since 1994. The secret to their success lies in their signature wing flavors, each crafted with a unique blend of spices and sauces that have captivated palates and established Wingstop as a leader in the wing industry. Embark on a culinary adventure with us as we delve into the secrets behind Wingstop's signature wings, uncovering the magic that transforms ordinary wings into extraordinary culinary delights.

Win a free $100 Wingstop gift card giveaway to get a chance to taste this culinary adventure and spend it on your preferred flavors of the season. Don't miss out on this—

Claim Yours Now!

The Signature Sauces: A Symphony of Flavors

Wingstop's signature sauces are the cornerstone of their wing's flavor profile. Each sauce is meticulously crafted to complement the wings' natural flavors, creating a harmonious symphony of taste. The sauces are not just simple condiments; they are culinary masterpieces, each with a distinct personality and the ability to transform wings into flavor explosions.

Louisiana Rub: The Louisiana Rub is a bold and spicy sauce, infused with the fiery flavors of Louisiana cuisine. A blend of cayenne pepper, paprika, and garlic, the Louisiana Rub delivers a zesty kick that awakens the senses.

Atomic Buffalo: For those seeking a classic buffalo wing experience, the Atomic Buffalo sauce is the perfect choice. Tangy and vinegary, with a hint of sweetness, the Atomic Buffalo sauce packs a punch without being overpowering.

Do you want endless possibilities of experiencing Wingstop perfect blend of crispy wings and explosive flavors today?

Get a free $100 Wingstop free gift card giveaway to Spend Towards Wingstop this season

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Mango Habanero: Spice enthusiasts will revel in the Mango Habanero sauce, a tantalizing fusion of sweet mango and fiery habanero pepper. The mango's sweetness initially soothes the tongue, but the habanero's heat quickly takes center stage, creating a delightful dance of flavors on the palate.

Hickory Smoked BBQ: The Hickory Smoked BBQ sauce is a savory delight, infused with the smoky essence of hickory wood. The smoky notes mingle with sweet and tangy flavors, creating a harmonious blend that evokes the warmth of a backyard barbecue.

Honey BBQ: For those who prefer a sweeter wing experience, the Honey BBQ sauce is a must-try. The sweetness of honey is perfectly balanced with a hint of tanginess, resulting in a sauce that is both comforting and flavorful.

The Wings: Perfectly Cooked and Seasoned

The wings at Wingstop are not just coated in delicious sauces; they are also perfectly cooked and seasoned to enhance their natural flavors. The wings are first brined in a solution of salt, sugar, and spices, which helps to tenderize the meat and infuse it with flavor. They are then dusted with a blend of seasonings, creating a crispy, flavorful exterior

The Cooking Process: A Matter of Precision

The cooking process at Wingstop is a science, ensuring that each wing is cooked to perfection. The wings are carefully fried in hot oil, achieving a crispy exterior while retaining their juicy interior. The precise cooking time and temperature are crucial to achieving the perfect balance of crispy skin and tender meat.

The Result: A Wing Experience Like No Other

Through their signature sauces and meticulous cooking process, Wingstop has elevated the humble chicken wing into a culinary masterpiece. Their wings are not just food; they are an experience, a symphony of flavors and textures that tantalize the senses and leave a lasting impression.

Free $100 Giveaway To Spend On Wingstop This Season.

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In summery:

Wingstop's signature wings are more than just a meal; they are a testament to the power of culinary creativity. Through their unique blend of sauces, seasonings, and cooking techniques, Wingstop has transformed ordinary wings into extraordinary culinary delights, captivating wing lovers worldwide and cementing their place as a leader in the wing industry.

[hotsouthernhoney]

AR’s Hot-Hot Southern Honey is the taste of wildflower honeys with the hot and smoky kick of habanero peppers best over chicken, pizza, ice cream, baked brie, or biscuits.

[whimsy--wanderlust]

🏈 Traeger Game Day Wings!! 🏈 It's week one of #traegergameday and @traegergrills placed the challenge... game day wings! Chicken wings are always a staple during Badgers game in our house so this was an easy choice! I started last night with a marinade of brown sugar, honey, garlic, soy sauce, worcestershire, balsamic vinegar, salt and pepper. I let the wing sit overnight. Today I set them out on a wire rack and dusted them with @spiceology Smoky Honey Habanero Sweet and Spicy Rub. I smoked the wings at 225°on the Traeger Ranger for 30 minutes then kicked the heat up to 375° until the instant read thermometer showed 175°. I coated the wings with crushed cashews, parsley and drizzled with warm honey. These wings hit hard. Not overly hot, just right the right amount of heat and the sweetness of the honey in both the rub and glaze offset it very nicely. Everyone came out to show their wings, amazing job! #onwisconsin 💨 @traegergrills 🧂 @spiceology 🍯 @trilliumwoodhoney 🪵 @lynnlianadesigns 📸 @smokin.lizzie like and follow for more BBQ inspiration! #traeger #traegergrills #teamtraeger #traegeron #traegergameday #local #locallysourced #bbq #bbqporn #smoker #foodie #instafood #foodgawker #foodphotography #reeloftheday #reel #instareel #instalike #instadaily #foodblogger #feedfeed #foodporn #igfoodie #instafood #instagood #instamood #culinary #yummy #homemade #cedarwindsmokers (at Cedar Grove, Wisconsin) https://www.instagram.com/p/CiICAVmOlVq/?igshid=NGJjMDIxMWI=

[mimisp]

Arkansas Food Fest - Some Like it Hot Pizza - oppressata, bacon marmalade, mozzarella, fresh basil, topped with either habanero honey or regular honey and Pistachio Wedge Salad Bibb, pistachio vinaigrette, smoky blue, bacon and radish! #food #foodporn #foodie #foodoftheday #instafood #instagram #instagood #local #lreatsandtreats (at Sauced Bar and Oven) https://www.instagram.com/p/CXTzxEprnRE/?utm_medium=tumblr

[coffeemepleaseshop]

Coconut Tilapia (or Shrimp) with Spicy Pepper Sauce

Serves: 4

Prep Time: 20 minutes

Cook Time: 8-15 minutes

Total Time: 35 minutes

Ingredients:

4-6 Tilapia Filets (or 24 to 32 large shrimp)

12 oz. of Roasted Red Peppers and Garlic in oil or water/drained

1 tsp of Honey Habanero Rub

1 cup Panko Breadcrumbs

2 Tbsp Coconut Flakes

3 Large Eggs

1/3 cup flour

1 Tbsp Himalayan Black Sea Salt

Oil to cover the bottom of you pan (approx. 1/2 cup)

1-2 lemons

Smokey Citrus Salt

1 Bunch of Asparagus

Heat over to 350*. Place asparagus on a sheet of aluminum foil. Drizzle with olive oil and toss with Smoky Citrus Salt. Fold foil into a pouch, place on a baking sheet and bake in oven for 10 minutes. Remove from over and zest with lemon before serving.

In a food processor, blend Roasted Red Pepper and Garlic. Pour into a small saucepan and and Honey Habanero Rub. Stir and heat until warm.

Set up a breading station with 1 wide bowl and three plates. On shallow plate number 1, mix flour and salt. In the bowl, whisk three eggs. On the second shallow plate mix breadcrumbs and Coconut Flakes. Leave third plate empty. Take tilapia (or shrimp) and lightly coat with flour. Place each filet individually into egg wash and then into breadcrumb coating. Set each filet onto empty plate.

In a large skillet and oil to coat the bottom of the pan. Heat oil and place 2 filets at a time into pan. Cook Tilapia (or shrimp), 3-4 minutes on each side until cooked and golden. Remove from pan and drain on paper towel lined platter.

To serve, place a "smear" of Spicy Pepper Sauce on plate. Place Tilapia onto of sauce. Serve with a bunch of asparagus and 1/4 of a sliced lemon. Serve Immediately.

#

https://javamomma.com/PaMaBer

[brewandfeed]

7 year itch!! Cracked open a 7 year old bottle of @sierranevada Bigfoot Barleywine Style Ale. On the grill is pork belly seasoned with Smoky Molasses Rub, catfish nuggets seasoned with American Style Dry Rub, Lamb Chops seasoned with a blend of Applewood Chipotle and Honey Habanero Rubs and salmon seasoned with Salmon Rub. #beerme #craftbeer #instabeer #instabeerofficial #beerstagram #drinklocal #supportlocal #brewstrong #spice #spices #spiceblends #seasoning #seasonings #homemade #homechef #homecooking #foodie #noms #goodeats #feastgram #eatlocal #supportlocal #feedwell #instafoodie #instafood #breakfast #lunch #dinner #brunch #mealprep (at Euclid, Ohio) https://www.instagram.com/p/CRcdjxjpUhm/?utm_medium=tumblr

[spiceology1]

Smoky Honey Habanero

The Smoky Honey Habanero Seasoning from Spiceology will give the perfect kick. It combines a range of excellent flavors, like slight smokiness from the smoked paprika and slight sweetness from the honey granules. Shop online!

[commoncoldz]

ranking buffalo wild wings flavors ive had

caribbean jerk (mild) - pretty good flavor! a great level of spice, and an interesting sweet aspect to it. looking at a dupe recipe, im probably tasting the brown sugar, cloves and nutmeg in it. that being said, theres something i just dont like about it... 5/10

chipotle bbq (medium) - cant say im too into the dry seasoning... a bit too... dry. this being said, this particular flavor is pretty good! high 6/10

honey bbq (mild) - a classic and a fav of my whole family. absolutely delicious and probably my favorite, at least so far. 9/10

mango habanero (hot) - spiciest ive had so far.. not a level of heat i am into. i dont think i like mangoes too much? still better than nashville hot. 5/10

nashville hot (hot) - was listed under "hot" so i expected the same level of heat as the mango habanero in the same level. not nearly as spicy! has a very good level of heat for my personal preferences, but doesnt taste very good! 4/10

smoky adobo (mild) - pretty good. not too memorable in my opinion, but maybe i need to give it another taste. 5/10

teriyaki (mild) - i think i dont like teriyaki as much but i keep eating it? i like teriyaki beef jerky and like putting a lil on burgers. idk! high 6/10

potato wedges - not chicken. while they do have good chicken, these are better. probably my favorite fries, topping mcdonalds. i love you buffalo wild wings potato wedges. 11/10

[revolutionforhire]

Deep fried ribs. The first pic of ribs were rubbed with smoky honey habanero and the second picture is just your basic fried food herbs and spices. https://www.instagram.com/p/B-8MhtVnaIg4VYG6cYAu14-GCrNiLJXF5Ux_pw0/?igshid=yacgtiaccird

[abiteofnat]

OUT IN THE WILD, WILD WEST LOOP...

THERE’S A LOT OF GOLD TO BE FOUND. In the form of pizza, pasta, tacos, booze, and everything good that’s bad for you. The Randolph Street area west of the highway that runs next to Chicago is becoming ~the~ place for dinner plans and Friday night dates as it’s being transformed from warehouse valley to an up-and-coming Broadway of food, which is great news for the whole city. 

While I’m fairly certain not even the most extreme foodie has been able to eat at every single place in Chicago, it’s easy to find your favorites and settle into choosing from them versus really exploring a new section of the city. West Randolph has created a whole new division of restaurants and bars to float around and honestly they’re all hits; no where on this street is a flop and it’s such an aesthetically pretty area to be day or night. There’s the view of the entire skyline on one side, and then old, gorgeous brick building refurbished and repainted lining both sides of the street. Since this used to be a heavy factory/ storage area, there are still a lot of untouched lots which adds an old-Chicago vibe that O’Leary’s cow could probably fit right into, but with all the patios and twinkly lights spilling onto the sidewalks the restaurants really nailed the shabby-chic look. 

Over the past eight months or so I’ve eaten my way through Randolph Street because every restaurant looks better than the last, and I can honestly say I love nothing more than dressing up a little and getting an early dinner somewhere new and cute to sit in for hours, and if I’m with my best friends or my family?!? OVER THE MOON. A good 6 p.m. dinner followed by wandering around the city in search of a night cap or a verrryyyy chocolaty dessert? PAST THE MOON AND TO JUPITER. My life philosophy is that the best moments are spent around food and loved ones, and that happiness really is that simple... which is why every weekend I go home to my family where we all love to eat out in Evanston and then get ice cream anywhere because we don’t keep treats in the house (since we all entirely lack self control) and dessert is a nightly “congrats” for getting through the day. But sometimes they want to come into the city and that’s when it’s my turn to find the top-notch noshes! 

Should you need a date night idea or somewhere to bring your best friend/family for a birthday dinner, here are some golden nuggets along West Randy. 

1. Formento’s 

I came across Formento’s on Instagram one million times before ever making it there as they are one of the restaurants that caught onto the “cacio e pepe” pasta trend before the rest of the city did, and the boomerangs of a soft egg yolk breaking over thick, peppery noodles haunted my dreams for weeks. When my girl Luzi asked where we wanted to get dinner one night over the summer when it was a perfect, breezy evening I didn’t even hesitate to suggest Formento’s- with a beautiful and lush patio and a menu packed with drool-worthy food, and she was like “Yes, duh”, so off we went! The waiter was a quirky gal full of suggestions and more than willing to walk us through the menu which is somewhat tapas style and an “encouraged to share” type thing, which always makes me a little anxious but all my brain could think was “cacio e pepe cacio e pepe cacio e pepe” so somehow along the way we also ordered olives and a kale salad but I barely remember those. The olives were marinated and served slightly warm, and they brought us bread thick with rosemary and garlic and wowie it was good enough to be a meal on it’s own. I would love to go back and try the burrata and the lump crab toast, but this place is more of a treat-yourself night out place than a drop in for a casual $50 dinner place so I’m biding my time for an event to celebrate there! 

The pasta finally arrived after we had to move inside post surprise thunderstorm, and in the glow of candles and dim, sexytime lighting I met my love. A perfect swirl of al dente bucatini tossed in a light cream & cheese sauce spotted with freshly cracked pepper, and then an egg yolk perfectly contained and sitting on top like a fucking queen was almost too much to handle. I cracked the yolk and damn, this was one of those moments I wish my eyeballs had a camera built in because I was too engrossed in it to capture it on video. 

This pasta was exactly as good as I wanted it to be and how Instagram made it look, and we all know Instagram is a catfish playground and with all the fuckin gross food going viral because of it you can never quite trust it... but this was good, tried & true. I’m thinking graduation round 2 dinner might be here in the spring... hmmmm.

Oh and the wine menu is dope as well, any nice red would pair well with the spicy + flavorful appetizers and the freshness of the pasta selection. 

2. De Cero (slash) Hello Tacos! 

Ok so the name of this restaurant still confuses me as it used to be De Cero and then they changed it to Hello Tacos! but both show up if you Google it... I promise it’s the same place. This was sooo the shocker of my summer because I was taken against my will to get tacos with my family after a nine hour bus ride from Nashville back to Chicago, and I wanted to shower and curl up in a clean, controlled environment for like five hours before entering the world again but the parents were hungry. And they were kind enough to drive downtown to pick me up, so to turn down a nice dinner out would have just been rude and extremely stupid. So off we went in search of something tasty and my dad suggested De Cero, which we walked into and instantly fell in love with. Even though I smelled like an actual dumpster (the Megabus is not a glamorous way of transit, but I love it) I was instantly coated by the scent of fresh tortilla chips, smoky spices, and freshly sliced lime. We sat down in a cozy wooden booth under a wall of beautiful quilts and were immediately offered a drink (their flavored margaritas are DELICIOUS) and told to pick 3 (!!!) salsas from their list of options. As someone who believes in coating everything I eat in like sixteen sauces, getting to pick three salsas and receiving huge bowls of them was absolute heaven.  We got the Warm Chipotle which is for sure my favorite, imagine just a heavy, garlicky red salsa that’s delightfully toasty, the Tomatillo Lime Verde, and the Pico de Gallo. Later when I came back with a friend (legitimately one week later), I changed out the Pico for the Mango Habanero and it was incredible. I hate mango with every inch of my body, but in the way they marinated and treated the salsa it looses the tropical zing and is just really moist and sweet. All of these salsas? BOMB.COM. Exceptionally flavorful, and more than enough to bring home with you after. 

For dinner, my dad and I got the Grilled Mahi Mahi tacos and HOLY GUACAMOLE THEY WERE FAB. The most succulent, meaty fish fillets dripping with marinate and then topped with an asparagus compote and then doused in avocado puree, all in a corn tortilla that can barely support the weight. These tacos were some of the best fish tacos I’ve ever had, and when I went back with my friend I tested my “was it good or was I starving” test by getting the exact same thing, and loved them all over again. Go check this place out, it’s cozy and adorable and offers epic Mexican cuisine!! 

3. Bar Siena 

This might be my favorite spot on the street so far, but it also has the most options and isn’t too crazily priced so that could be a big factor! Bar Siena sits on a corner a little further down Randolph and is the perfect mix of upscale-bar and classy Italian, with a giant light-up tree in the middle growing up through the second floor that offers scenic seating of the skyline and the rest of Randy. With a menu bursting with wood fired pizza, pasta, antipasta, cheeses, and OF COURSE some fancy as heck cocktails, it’s really really really hard to decide what you want for dinner. Yet, because I’m me, both times I’ve been there I’ve ordered the same entree. Some highlights on the menu (a mix of mine and those I’ve dined with who eat meat) include: 

- Roasted Meatballs: IF I COULD EAT THESE, I WOULD. They come in a little dish of sauces, cheese, and with garlic bread on the side. Oh hellll yes. 

- Burrata: This is the best burrata I’ve ever had. On crispy toast with thick, creamy burrata and apricot jam, topped with sea salt and some crunchy nuts, it’s a 10/10 combo. Get it.

- Kale & Granny Smith Salad: It’s a good, simple salad that’s light and refreshing with so much hearty food. 

- The Prosciutto-Fig Pizza: IF I WAS A PIZZA, THIS WOULD BE ME. Even without the meat the spiced pistachio, truffle honey, and cheese on top of a perfectly baked white pizza is indulgently delicious. If I ever became a stripper, my name would be Truffle Honey in honor of this pizza. 

- Wild Mushroom & Garlic Pizza: Lots of mushrooms, lots of cream and cheese, very good. 

- SWEET CORN RAVIOLI: THIS IS IT. THIS IS THE PASTA OF MY DREAMS. CORN RAV STUFFED WITH MORE CORN, SAUCE, TRUFFLE BUTTER, MUSHROOMS, AND GOD’S LOVE. 

AND THE WINE LIST IS GREAT TOO. 

Y’all don’t skimp on dessert either; Bar Siena is attached to Bombo Bar, the small coffee shop and donut seller on the side with a walk-up window. They have the famed hot chocolate and matcha topped with a coordinating donut, biscotti or cookie, whipped cream, and sprinkles and toppings out the wazoo. They are absolutely crazy but soooo delicious and the hot coco is perfect for a cold winter day when you just want to get out of the house for a small adventure! 

Some other hits along this strip are Soho House, Kaiser Tiger, and Maude’s. Soho House is an ~elite~ club that’s in an ancient, elegant building tucked off on a side street that has a cafe and breakfast nook on the first floor which offers delicious coffee and perfect vibes for writing, reading, and girl’s talk on a rainy afternoon. Kaiser Tiger is a warehouse turned bar that’s open, loud, inviting, and has a unique menu of bratwurst and cheese plates. It’s great for a drink or to grab a nicer bite before heading to the United Center for a game! And Maude’s is somewhere that’s on my wish list- I am DYING to go get a drink in this blue & white dream! The outside is cute as a button and I imagine the inside is even better. I love having places I can’t wait to try out, it keeps this city so fresh! 

Until next time, Happy Eating!

-Natalie 

[brewandfeed]

Meet our second most popular combo pack behind our salt free combo pack. Be a GrillStar at your next cookout with four of Brew and Feed's most popular rubs. APPLEWOOD CHIPOTLE RUB: Granulated honey, smoked apple wood sea salt, paprika, garlic, onion, chipotle powder, black pepper and chipotle flakes. SMOKY MOLASSES RUB: Granulated molasses, demerara sugar, orange, smoked Hickory salt, garlic, onion, chipotle, paprika and red bell pepper. 18 SPICE CHICKEN RUB: Granulated molasses, demerara sugar, orange, smoked Hickory salt, garlic, onion, chipotle, paprika and red bell pepper. HABNERO MANGO RUB: Ancho, habanero, onion, amchur (dried mango), garlic, cloves, cumin, coriander, spearmint and cilantro. As a rule of thumb you should use about 1 tablespoon of dry rub per pound of chicken or pork, for fish #spices #spice #spiceblends https://www.instagram.com/p/B5rYP0El4yg/?igshid=kj2z6o96v5kb

[thegutlessfoodie]

That Full Circle Meal - Done As you know, I don't have a stomach. When I was told this, I couldn't process the thought in my head. I literally couldn't digest this information!But then began this incredible journey of rediscovery. Rediscovery of food, myself & lots of introspection In the beginning I wondered if I'd ever be able to eat the foofoo food I so loved,ever again. Would I ever be able to just eat normally again. So many questions & no answers. But that's when I realised that I had to dare to take that leap of faith & live, not exist. Today, after so many struggles, I have reached that stage where I can eat a lot of the food I cook, yes foofoo included. And that's because I took that time to get to know myself. I listened to my body & it taught me how to eat to get as healthy as possible So just as I always do, I made a meal that in the beginning I could only dream of eating, but now can I marinated cubed chicken breasts in a mix of soya sauce, worcestershire sauce, aged balsamic vinegar, a store bought peach habanero sauce (use a foofoo chilli sauce of your choice), chicken stock cube, freshly cracked black pepper, garlic-salt, honey & liquid smoke (this is to make it taste smoky. It's optional) I cooked the marinated chicken & green bell peppers in a mix of oil & butter till done I pre-heated the air-frier at 200°c & tossed in @mccainfoods_india french fries & cooked till golden brown Both @beingbengt & I thoroughly enjoyed this meal Food affects your mental health. This is a fact. If you want to know my thoughts on this topic, do attent "Bread & Butter" an event organised by @dyscoin at BKC, Mumbai on Sunday 30 June 2019. There are so many cool people (including me😜) that you can meet!! For tickets & more information about the event, do click the link in the bio of @dyscoin Hope to see as many people as possible!!!! #photobackground #yumilicious #punefoodie #foodfromscratch #bhukkad #eatdelicious #quickandeasymeals #fullmeal #sodelhicious #foodieincarnate #platinggoals #simplecooking #foodiesofinstagram #myfood #beautifulcuisines #chickenrecipes #frenchfries #creativecooking #foodandmentalhealth #googlelocalguides (at Pune, Maharashtra) https://www.instagram.com/p/BzLURBagexg/?igshid=8zehpg2rwk9o

[fumpkins]

He’s let thousands of insects bite and sting him—here’s what he’s learned

You probably don’t savor the agony of a well-stubbed toe, but pain is a boon. Stings teach us to avoid similar dust-ups in the future, but entomologist Justin Schmidt refuses to heed the warnings. He’s been poked at least 1,000 times in the name of the Schmidt Sting Pain Index, a scale that objectifies the intensity of our boo-boos, so he’s got a somme­lier’s palate for pain. Here’s a taste of some of his most delectable entries.

Pain Level 1

Sweat Bees: “Light and ephemeral, almost fruity. A tiny spark has singed a single hair on your arm.”

Little Wasp: “Sharp meets spice. A slender cactus spine brushed a buffalo wing before it poked your arm.”

Indian Jumping Ant: “Ah, that wonderful wake-up feeling, like coffee but oh so bitter.”

Pain Level 2

Western Honey Bee: “A flaming match head lands on your arm and is quenched first with lye and then sulfuric acid.”

Yellow Jacket: “Hot and smoky, ­almost irreverent. Imagine W.C. Fields ­extinguishing a cigar on your tongue.”

Honey Wasp: “Spicy, ­blistering. A cotton swab dipped in ­habanero sauce has been pushed up your nose.”

Pain Level 3

Red-headed Paper Wasp: “Immediate, irrationally intense, and ­unrelenting…the closest you will come to seeing the blue of a flame from within the fire.”

Red Paper Wasp: “Caustic and burning, with a distinctly bitter aftertaste. Like spilling a beaker of hydrochloric acid on a paper cut.”

Florida Harvester Ant: “Bold and unrelenting. Somebody is using a power drill to excavate your ingrown toenail.”

Pain Level 4

Tarantula Hawk: “Blinding, fierce, shockingly electric. A running hair dryer has just been dropped into your bubble bath.”

Bullet Ant: “Pure, intense, brilliant pain. Like walking over flaming charcoal with a [3-inch-nail] embedded in your heel.”

Warrior Wasp: “Torture. You are chained in the flow of an active volcano. Why did I start this list?”

This article was originally published in the Winter 2018 Danger issue of Popular Science.

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New post published on: https://www.livescience.tech/2018/12/09/hes-let-thousands-of-insects-bite-and-sting-him-heres-what-hes-learned/