Yesterday, I tasted the hottest pepper in the world, and lived to tell about it. It started out slow, and about 15 seconds later, it eventually numbed my tongue, the roof of my mouth, and my lips for about 15 minutes. Not really painful, but really warm. There really was no particular flavor. I swallowed very little of the actual pepper, but it was enough of a preview to know, what it would be like to partake of a larger portion, not a good idea. : > ( Bhut Jolokia (Ghost Pepper)
Yes, it’s the real deal. Confirmed by the Guinness Book of World Records as the hottest pepper in the world, Bhut Jolokia has a Scoville rating of just over 1 million units. This is twice as hot as the previous record holder, the Red Savina. This chile is also known as Bih Jolokia, Borbih, Dorset Naga, Ghost Pepper, Mirch, Mircha, Naga Morich, Naga Moresh Nagahari, Raja Chilli, Raja Mircha, and Tezpur. These chiles are light, and there are approximately 9 peppers in a 1/4 ounce.
No English letters have umlauts, so our family name went through a few spelling changes in the United States. Below is a German dish that is very popular, especially in the Black Forest region, bearing our family name in it's original spelling. Thanks, to my Son, Tyler, who is stationed in Wiesbaden, for the info, and says it taste great. Schäufele, Schäuferle, Schäuferla or Schäufala the southern German name for the flat pork shoulder in Switzerland and South Baden is the piece called Schüfeli. Name is associated with the meat, schaufelförmige scapula. As Schäufele are also traditional dishes from the flat shoulder means: For the Frankish Schäufele when raw piece with shoulder bones and rind the rind crosswise eingeritzt the meat with salt, pepper and cumin spiced, rolled on root vegetables and diced onions in a roaster that some meat broth and possibly dark beer and add everything for a good two up to three hours in the oven fried. When finished Schäufele should easily from the meat and bones to solve the rind crispy and golden brown. It is served with dark Bratenjus, Kartoffelklößen and Mittelfranken with mixed salad, in parts of Upper with sauerkraut or less with blue cabbage and in Unterfranken mainly with kale. The Baden Schäufele is cured and smoked pork shoulder. It is in a brew of water, white wine and a little vinegar with onions, bay leaf and cloves, just below the boiling point two to two and a half hours cooked. Baden Schäufele served with a potato salad, with the cooking broth and salt, pepper and vinegar was turned on. The traditional court since the 1990s and also pre-sold in plastic box. It must then be heated only. The Swiss Schüfeli is also gepökelt and smoked and comes with thicknesses beans or cabbage cooked. It is there a traditional Christmas dinner.
The recent lawsuit by Missy Chase Lapine, author of "The Sneaky Chef" against Jessica Seinfeld, author of "Deceptively Delicious" got me thinking. The claim is that Mrs Seinfeld stole several ideas from "The Sneaky Chef" to write her cookbook. I say this is crap, and here's why:
Top Chef on Bravo - Stephanie Izard wins! I thought she was the best choice and my choice through out, though I would have been okay with Richard winning. The show was in Chicago this season, and that is where Stephanie resides. Where was Charlie Trotter? The best chef in the city was MIA. They did have some local celebrity chefs for judges, such as Gale Gand, Rick Tramonto, Rick Bayless, and Art Smith. I like Anthony Bourdain, but they did not need to fly him in from NYC. And give me a break, Rocco DiSpirito judging Chicago Deep Dish Pizza, AUGH!
From Martha Stewart's new book "Cookies":
My grandmother, Stella on my Dad's side, passed down a recipe call Panhass, which translates in German to Pan Rabbit. The spelling on my Mom's version is Pahnhass and on my Dad's it's Ponicas. I present here both of their versions. My Dad is the only one alive, and he swears his is the correct version. Also, there is no rabbit in either recipe, but you could definitely use rabbit, as a matter of fact, this recipe is so basic, you could just about substitute anything you like. Both versions have different flavors. This is an old German dish and unlikely found in any English version German cookbooks.
PANHASS (pronounced ponus)
My Mom’s recipe from Grandma Scheufele
1 lb cornmeal
5 cups boiling water
1 tsp salt
2 lbs liverwurst
Mix corn meal, liverwurst and salt in boiling water and stir until thick and stiff. Grease a large loaf pan, pour mixture in, cover and refrigerate until hard (overnight). Next day fry 1/3 inch slices in shortening until brown. Top with pancake syrup.
My Dad’s recipe from Grandma Scheufele
1 lb buckwheat
2 cups water
1 small onion (minced)
½ tsp salt
½ tsp ground clove
3 lbs pork neck bones
Simmer neck bones, onion, salt, and clove together in a covered pot for 3 hours. Remove bones (pork should fall or be pulled off easily). Mix in buckwheat and stir until thick and stiff. Grease a large loaf pan, pour mixture in, cover and refrigerate until hard (overnight). Next day fry 1/3 inch slices in shortening until brown. Top with pancake syrup.
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