Spicy Foods

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Quick heads up: If you plan on inviting a certain Sith lord over for dinner, you should know that he has a thing for pepper. If you run out, he may find your lack of pepper… disturbing. So make sure to stock up on plenty of the spicy stuff by getting this Darth Vader pepper shaker.

Naturally, every Sith lord needs a good minion, so the set comes complete with a companion Stormtrooper saltshaker.

Check out another pic after the break…

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The embattled Sriracha factory in Irwindale, California has been officially declared a public nuisance by the Irwindale City Council. This comes after residents complained and the South Coast Air Quality Management District was called in to assess the matter.

Don’t panic and start stockpiling your sriracha just yet. The installation of a new carbon filtration system is expected to help and Huy Fong Foods has until June 1st before the public nuisance order takes effect.

(LA Times via io9/ Image via cookbookman17)

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There’s a reason why it feels like your mouth is on fire when you eat something spicy, and Rose Eveleth has the explanation. It all has to do with how our brains perceive spice that cause it to think that your mouth really and truly is on fire. It’s science!

See the video after the break…

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tacos are the answer

(MRC via Neatorama)

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Sriracha fans (did I say fans? I meant addicts) will be happy to know that Sriracha-flavored Pringles are now available exclusively at Walmart.

In case you were wondering, the chips do actually contain hot sauce. The tail end of the ingredients list is as follows:

Contains 2% Or Less of Salt, Sugar, Sodium Diacetate, Rice Flour, Garlic Powder, Dextrose, Monosodium Glutamate, Hot Sauce (Red Peppers, Vinegar, Salt, Garlic), Citric Acid, Natural And Artificial Flavor, Chili Pepper, Disodium Inosinate, Disodium Guanylate, Malic Acid, Apple Cider Vinegar, Paprika Extract (Color), Red 40 Lake.

Yum… Disodium Guanylate. I don’t know what it is. But it sounds tasty!

(Consumerist via The Impulsive Buy)

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Sriracha is delicious. Period. But if you’re one of those inquisitive types and you just have to know why that delicious rooster sauce is so good, then you’ll have to check out this new video from Kirk Zamieroski’s YouTube series Reactions. Zamieroski is with the American Chemical Society, and he knows science. Like a lot of science. Case in point, in this Sriracha-themed video, he breaks down what makes the sauce so spicy on a molecular level. Turns out, it has something to do with capsaicinoids. I have no idea what those are, but they sound delicious.

Check out the video after the break…

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Sriracha is pretty flavorful stuff, but what couldn’t stand a little extra oaky punch? This sriracha is aged 1-3 months in a whiskey barrel to add a “long smoky finish” and is currently a kickstarter with 38 days to go to meet its goal. Sosu is looking to raise $20,000 and will likely reach that goal quickly. Check out their kickstarter page where a pledge of $25 will get you a jar of this sauce when it ships in April.

(via Cool Material)

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Jelly Belly has a habit of coming out with some unique flavors, but these two new ones take things to another level. Draft Beer and Chocolate Covered Tabasco.

Now, before you have dreams of popping Draft Beer Jelly Bellies to get drunk, I am sad to report that no alcohol is involved. Apparently, they do taste like draft beer so if you want the taste without the buzz, this is the bean for you.

The dark chocolate covered Tabasco beans sound like they’d be fun to pop with drinks. Maybe drop them in your chili infused vodka or you could always hand them off to a friend without telling them what they are…

If Jelly Belly keeps this up, I have a feeling they’re gonna go beyond Bertie Botts’ flavor territory. Which should concern you, since they already make those beans as well.

(via Foodbeast)

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We’ve all heard the term “an explosion of taste!”, but now we know what such an explosion looks and sounds like.

This audio visual installation called “Sonic Flavourscape” was created by DJ MJ Cole, filmmaker Chris Cairns, prytotechnic designers Machine Shop and Schwartz Flavour Shots.

They rigged several tons of spices in bags and keyed them to explode on certain notes, sending paprika, parsely, basil, clove, cumin seeds, black pepper corns, turmeric, cardamom, chili, coriander, ginger and more up in spicy clouds of gorgeous.

Check it out after the break along with a making-of video.

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sriracha factory

Sriracha is coming back, baby! A Huy Fong Foods spokesperson told ABC News that they “plan to resume shipments at the end of the month.” and get the much beloved hot sauce back out on the shelves.

If you’ve been following Sriracha-Gate, then you know that Huy Fong Foods were forced to halt production due to the fumes from the plant, which Irwindale, CA residents likened to tear gas.

While the making of the sauce may be on hold, they’re getting ready to bottle up any of the product they’ve already made and that means we should have Sriracha in time for the Super Bowl.

As to what happens when this shipment runs out, well, we’ll have to see what happens in court.

On an amusing note, Texas State Representative Jason Villalba tweeted to Huy Fong Foods saying, “As a fan of Siracha and an opponent of California over regulation, it’s time to bring this company to Texas. On it!”

Huy Fong Foods has not responded to this offer thus far.

(via Eater)