Episode 4 – Alex Reccia’s Hot Sauce

Alex wrecks more than just our Kias when he introduces his homemade hot sauce…

Alex starts off this episode by confirming that eating half of a Carolina Reaper with over 1.3 million Scoville units has the same euphoria and ‘reper-cussions’ as a whole one. This sets the the stage for some silly and salty science throw down with Lactobacillus.

Alex then wrecks more than just our Kias when he introduces his homemade hot sauce made from fermented Thai bird's eye chilis. We cool it down and keep it local with Finger Lakes Ice Wine (’12 Atwater Celsius). Once again, the wholesome and versatile Mason jar comes to our rescue.

Episode 1 – Dana Reed – Operation BBQ Relief

In this episode hosts Alex and Matt introduce the series and special guest Dana Reed from Operation Barbecue Relief.

We go deep on the impact of that ‘one hot meal that matters’ to the hurricane stricken communities. Dana describes the gut-wrenching experience of keeping the food safe and delicious even through an airlift.  Then he treats us with an amazing pork belly au-pauve and we discuss the best way to pair and prepare it. Finally we debate the wooden spoon in all of its glory, and infamy.

 

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