DOCSLIB.ORG

2017 Foxhole Fall Lunch Menu.Indd

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
2017 Foxhole Fall Lunch Menu.Indd Fall/Winter 2017 LUNCH Foxhole is strongly committed to quality and community. Our cuisine is prepared largely with locally sourced ingredients with an emphasis on quality, freshness and creativity. We strive to create an inspiring culinary experience by fusing our love for Texas flair with our dedication to socially responsible food. PONDERINGS LUNCH SPECIALTIES LUNCH BOX 11 Texas Trio 10 Grilled Lemon-Herb Chicken 11 jalapeño popper spread / wood-fired salsa / blistered cactus guacamole Your choice of one half sandwich or half flatbread and a soup or salad garden medley orzo pilaf / garlic spinach / fig-balsamic demi glace Tempura Green Beans 6 HALF SANDWICH OR HALF FLATBREAD Grilled Scottish Salmon* 19 wasabi sesame seed / miso-sambal vinaigrette Cubano Press / Gobbler Grilled Cheese / Mojo Chicken / Any Flatbread saffron rice pilaf / roasted cauliflower medley / avocado red pepper-lime coulis Crisped Brussel Sprouts 12 Shrimp Pad Thai 14 goji berry gastrique / fuji apple / candy cane beets / candied cashews / gruyere CHOICE OF SOUP OR SALAD flat rice noodles / roasted corn / carrot / scallion / serrano / cremini / cilantro / Tavern Salad / Potato Leek Soup / Caesar Salad / Venison Chili (+2) sunny side up egg / brown sugar-lime fish sauce Point Judith Calamari 13 “fritto misto” / zucchini / peppadew pepper / meyer lemon / asiago / Short Rib Mac & Cheese 18 spicy marinara burgundy braised / oyster mushroom / balsamic onion / rosemary / gruyere béchamel/ chive potato chip crust Stuffed Lockhart Quail Breast 18 GREENS & SOUPS applewood bacon / peppered cream cheese / red pepper jelly Loaded Texas Spud 12 venison chili / jalapeño-cheddar smoked sausage / ghost pepper jack / Deviled Eggs 7 Grilled Caesar 9 sour cream / scallion / green chili pico deep fried whites / crawfish / pickled apple / bacon fat hollandaise romaine / roasted corn-black bean pico / avocado / sundried tomato emulsion / queso panela / focaccia crostini Ahi Tuna Crispy Wonton Tacos* 15 asian pico / apple-radicchio slaw / ginger seaweed / avocado / srirachannaise / Blackened Chicken Chopped Salad 13 kimchi fried rice HANDLERS romaine / radicchio / carrot / grape tomato / red onion / english cucumber / egg / applewood bacon / avocado / green goddess Wood-Fired Tenderloin Filet* 35 8oz / 42 12oz boursin smashed potatoes / grilled asparagus burgers and sandwiches served with house-made kettle chips. +3 slap fries Southwestern Salmon Cobb Salad* 16 Cubano Press 12 organic greens / applewood bacon / egg / roasted corn-black bean pico / tomato / pulled pork / cured maple ham / provolone / pickle / spicy mustard avocado / pickled jalapeño / tortilla strips / chipotle-buttermilk dressing WOOD-FIRED FLATBREADS Kobe Burger* 16 Crisp Jerk Shrimp Salad 16 red leaf lettuce / heirloom tomato-shallot jam / gruyere / pickle / baby spinach / pickled red onion / avocado / haricot verts / charred corn / bing cherry / grape tomato / jalapeño-havarti / mango vinaigrette Margherita Flatbread 10 jalapeño-cheddar bistro bun / slap fries mozzarella / oven-cured tomato / basil / roasted garlic puree / balsamic Seared Ahi Tuna Salad* 18 Grilled Mojo Chicken Sandwich 11 Chauvinist Pig Flatbread 11 black bean pesto / spinach / tomato / smashed avocado / jalapeño-havarti / organic greens / flat rice noodles / english cucumber / carrot / red radish / bean sprout / fuji apple / peanut / crispy wontons / apple-miso vinaigrette mozzarella / pork jowl bacon / smoked sausage / roasted corn / chipotle-lime vinaigrette / ciabatta pickled red jalapeño / smoked gouda / chipotle bbq House Burger* 13 Wood-Fired Steak Salad* 16 wild arugula / baby spinach / grape tomato / pork jowl bacon / Wood-Fired Steak Flatbread 12 chuck / brisket / tenderloin / tillamook cheddar / red leaf lettuce / tomato / mozzarella / brie / mushroom confit / wild arugula / garlic / fig chutney red onion / pickle / jalapeño-cheddar bistro bun caramelized onion / fried cheese curds / egg / peppercorn-poblano dressing Gobbler Grilled Cheese 12 ADD Steak 9 Chicken 5 Shrimp 8 Salmon 9 jalapeño-havarti / cajun smoked turkey / tomato / alfalfa sprouts / garlic aioli / challah pullman bread Venison Chili 7 / 9 ghost pepper jack / scallion / frito chips Many of our items can be modified for our guests with dietary restrictions. Wood-Fired Steak Sandwich* 16 Please ask your server about our gluten free and vegetarian options. grilled tomato / wild arugula / tobacco onion / provolone / Creamy Potato Leek 6 / 8 +1 sandwiches / +2 crackers / +2 flatbreads atomic horseradish aioli / herb focaccia applewood bacon / baby carrot / frizzled leek Please notify us of any food allergies. * Food items are cooked to order. Consuming undercooked meats, seafood and eggs may increase your risk of food borne illnesses. COCKTAILS DRAUGHT BEER SOCIAL HOUR Altos Margarita 8 Bud Light Missouri • Anheuser-Busch 4 altos reposado / grand marnier / agave / lime Miller Lite Wisconsin • MillerCoors 4 All Night SUN & MON • 3-7p TUES – FRI Old Fashioned 10 Dos XX Mexico • Moctezuma Brewery 5 bulleit rye / orange / angostura bitters / brandied cherry Long Gone Blonde Cedar Park, Texas • Whitestone Brewery 5 UFO White Massachusetts • Harpoon Brewery 5 $2 off $2 off $1 off $5 house French 75 9 WINE GLASS SPIRITS BEERS WINE waterloo gin / orange liqueur / lemon / champagne Austin Eastcider Austin, Texas • Austin Eastciders 6 Pearl Snap Pils Austin, Texas • Austin Beer Works 5.5 Dirty Blue 9 deep eddy / olive brine / dry vermouth / blue cheese stuffed olive Live Oak Hefeweizen Austin, Texas • Live Oak Brewing 5.5 Cow Creek Dripping Springs, Texas • Twisted X Brewing 5.5 $6 Social Snacks $4 Tavern Tacos White Sangria 8 Axis IPA Blanco, Texas • Real Ale Brewing 6 verdeo / orange liqueur / st. germaine / grapefruit /lemon / seasonal fruit Venison Chili Frito Pie Grilled Steak A Pale Mosaic IPA Austin, Texas • Hops & Grains Brewing 6 ghost pepper jack / green chili pico / Pulled Pork Bearcat 8 512 Pecan Porter (Nitro) Austin, Texas • (512) Brewing Co. 6.5 crema / scallion BBQ Chicken Thigh altos reposado / chambord / blackberry / serrano / lime The Temptress (Nitro) Garland, Texas • Lakewood Brewing Co. 6.5 Crisped Brussel Sprouts Blackened or Crispy Shrimp Clementine Mule 9 KY Bourbon Barrel Ale Lexington, Kentucky • Alltech Brewing 7 goji berry gastrique / fuji apple / deep eddy orange / mint / serrano / lemon / orange / ginger beer Foxhole Select #1 MKT candy cane beets / candied cashews / gruyere $8 Social Snacks Peach Palooka 9 Foxhole Select #2 MKT Margherita Flatbread waterloo gin / peach / basil / lillet blanc/ lemon Point Judith Calamari mozzarella / oven-cured tomato / basil / “fritto misto” / zucchini / roasted garlic puree / balsamic Real McCoy 9 BOTTLES & CANS peppadew pepper / lemon / asiago / four roses bourbon / st. germaine / lemon / mint / prosecco spicy marinara Chauvinist Pig Flatbread Prickly Pear Mojito 9 Coors Light 4 Shiner Bock 5 Texas Wedge mozzarella / pork jowl bacon / flor de cana 7yr / prickly pear / lime / mint / sugar smoked sausage / roasted corn / Budweiser 4 Corona Light 5 grape tomato / white balsamic / red jalapeño / smoked gouda / chipotle bbq Foxhole Frosé 6 Michelob Ultra 4 Stella Artois 5.5 red onion / applewood bacon / egg / rosé / lemon / basil / strawberry Lonestar 4 Kalibur (N/A) 4 gorgonzola crumbles / peppercorn buttermilk dressing $10 Social Snacks Wood-Fired Steak Flatbread WINE by the glass Grilled Caesar mozzarella / brie / mushroom confit / romaine / roasted corn-black bean pico / wild arugula / garlic / fig chutney avocado / sundried tomato emulsion / queso panela / focaccia crostini House Burger* BUBBLES & WHITES RED WINE chuck / brisket / tenderloin / Crisp S&P Shrimp tillamook cheddar / red leaf lettuce / Villa Sandi Prosecco 9 Sea Glass Pinot Noir 9 chinese sausage / red jalapeño / leeks / tomato / red onion / pickle / Italy Santa Barbara poblano / scallion / spicy plum aioli Steorra Brut Russian River 11 Kenwood Pinot Noir Russian River Valley 10 jalapeño-cheddar bistro bun Chiarlo Moscato di Asti Italy 9 Jackson Estate Pinot Noir Anderson Valley 13 Texas Trio Wild Boar Queso Fundido Dr. L Mosel Riesling Mosel, Germany 8 Elsa Bianchi Malbec Mendoza, Argentina 8 jalapeño popper spread / wood-fired salsa / poblano & habanero relish / avocado salsa / McPherson Cellars Roussanne Texas 9 Caymus Conundrum Red Blend California 10 blistered cactus guacamole cumin crema Borgo Conventi Pinot Grigio Italy 9 Murphy Goode Merlot California 9 Tempura Green Beans Brancott Sauvignon Blanc New Zealand 9 Edmeades Zinfandel California 11 wasabi sesame seed / miso-sambal vinaigrette $1.50 Oysters St. Supéry Sauvignon Blanc Napa Valley 11 Becker Reserve Tempranillo Texas 9 Gulf Oysters on the Half Shell* Elouan Rose Oregon 11 Gran Reserva Cabernet Chile 9 served with mignonette, lemon, house-made Drumheller Chardonnay Columbia Valley 8 Double Canyon Cabernet Washington 11 cocktail sauce, atomic horseradish Chamisal Stainless Chardonnay Central Coast 9 Arrowood Vineyards Cabernet California 13 Trefethen Chardonnay Napa Valley 12 Terra d’Oro Petite Sirah Amador County 10 Chateau La Freynelle Bordeaux Blanc France 8 Domaine Laroque Cabernet Franc France 8 Blindfold White Blend California 13.
Load more

Recommended publications
  • Meat & Cheese Board* | 28
    Biltong South African style jerky. Air-dried for your pleasure! SLICED* (4OZ.) | 9 hang-dried beef eye of round, sliced thin, with or without fat cap, and choice of spice. SPICE OPTIONS: traditional, peri-peri, garlic DROËWORS* (4OZ.) | 12 dried beef farmer’s sausage, lean and loaded with herbs & spices. CHILI BITES* (2OZ.) | 6 extra-dried chunks of biltong, infused with peri-peri for a slight kick. SLAB* | 2.25/OZ. whole slab of dried beef eye of round. take it home and slice it however you want! SAMPLE BOARD* | 16 tasting portions of traditional, peri-peri, and garlic sliced, droëwors, and chili bites. Meat & Cheese Board * | 28 marinated olives, peppadew relish, peri-peri mustard, apricot chutney, grilled bread MEATS: sliced biltong | beef, traditional seasoning pine street market speck | pork, 8mo aged benton’s country ham | pork, hickory smoked, 12-14mo aged CHEESES: sweet grass dairy “green hill” | soft, cow’s milk woodsman & wife “out of the ashes” | soft, cow’s milk, pine ash ripened sweet grass dairy “griffin” | firm, cow’s milk, beer-washed Small plates Big plates GRILLED OYSTERS | 12 THE BURGER | 14 absinthe butter, bacon, breadcrumbs double patty, jack cheese, caramelized onions, special sauce, tgm bun, hand-cut fries SHRIMP SKEWERS | 10 Add Bacon $2 white peri-peri sauce “Gatsby” Style: Topped w/ Fries & Sunny Side Egg $2 FRIKADELLE | 12 MUSHROOM STROGANOFF | 18 beef & lamb meatballs, red sauce, sourdough tagliatelle, wild mushrooms, sherry cream CURRY CHIPS | 8 curry sauce, house ketchup, malt vinegear aioli, PORK PORTERHOUSE
    [Show full text]
  • Native Peppers from Around the Globe
    International Gardener Native Peppers From Around the Globe By Pat Dickey & Ray Novitske, Fairfax Master Gardeners Question: Where do peppers in Indian curries, Thai noodles, Mexican enchilladas, and Chinese . .stir-fry come from? Answer: South America Even though we associate different sizes, colors, shapes, and tastes of peppers with different nationalities and cuisines, they all originate in South America. Upon being exposed to the capsicum plant in the Caribbean, Columbus thought he had come across the peppercorn, and thus called it pepper. Peppers were spread around the world as a spice, mostly by 16th century Portuguese traders interested in the lucrative spice trade. After some time and regional cultivation, new varieties popped up and became integrated into the regional cooking we are familiar with today. This is the first in a new series which will expose us to new vegetables and ornamentals that may be growing in our international gardeners’ gardens. Aji Amarillo Native South American peppers, Aji Amarillo peppers (Capsicum baccatum) are popular in Peruvian cooking. They can be used fresh for soups and sauces, made into a chili paste, or dried. The smaller Aji ‘Chinchi’ Amarillo pepper seeds were recently introduced in the US and is a cultivar of the larger Aji Amarillo species. ‘Chinchi’ bears fruit much sooner in the season than the larger Amarillo species. The peppers are also considered rare and measure only 3 inches by one-half inch. Aji ‘Chinchi’ Amarillo peppers are fruity and full of flavor with medium- Exchange Exchange high heat. The peppers develop from green to a golden photo: ISouthern Exposure Seed www.SouthernExposure.com orange-yellow before harvest in 52 days.
    [Show full text]
  • Capsicum Hot Pepper
    K.E.C. HORTICULTURE CAPSICUM HOT PEPPER Chili Pepper Red: Chili Pepper Yellow: Chili Pepper Orange: Chili Pepper Brown: Chili Pepper Green: Chili Pepper Mix: Fresno Red: Fresno Yellow: K.E.C. Horticulture [email protected] 2671 HL Naaldwijk +31 6 50290711 The Netherlands www.kec-horticulture.com pagina 1 K.E.C. HORTICULTURE CAPSICUM HOT PEPPER Fresno Orange: Fresno Purple: Fresno Green: Fresno Mix: Cherry Hot: Charlstone: Demre Red: Demre Green: K.E.C. Horticulture [email protected] 2671 HL Naaldwijk +31 6 50290711 The Netherlands www.kec-horticulture.com pagina 2 K.E.C. HORTICULTURE CAPSICUM HOT PEPPER Habanero Red: Habanero Yellow: Habanero Orange: Habanero Brown: Habanero White: Habanero Pink: Habanero Mix: Rawitt Red: K.E.C. Horticulture [email protected] 2671 HL Naaldwijk +31 6 50290711 The Netherlands www.kec-horticulture.com pagina 3 K.E.C. HORTICULTURE CAPSICUM HOT PEPPER Rawitt White: Jalapeño with Cracking Red: Jalapeño with Cracking Green: Jalapeño Red: Jalapeño Yellow: Jalapeño Green: Clock: Peppadew: K.E.C. Horticulture [email protected] 2671 HL Naaldwijk +31 6 50290711 The Netherlands www.kec-horticulture.com pagina 4 K.E.C. HORTICULTURE CAPSICUM HOT PEPPER Santa Fe: Ancho: Dorset Naga Red: Dorset Naga Pink: Dorset Naga Salmon: Scotch Bonnet Red: Scotch Bonnet Red: Peter Red: K.E.C. Horticulture [email protected] 2671 HL Naaldwijk +31 6 50290711 The Netherlands www.kec-horticulture.com pagina 5 K.E.C. HORTICULTURE CAPSICUM HOT PEPPER Peter Yellow: Kiriti Red: Kiriti Green: Serenade Red: Serenade Green: Chili Large Pepper Red: K.E.C.
    [Show full text]
  • Pepper Joes Seeds 2017.Pdf
    Maynard, MA 01754 300. Suite St., Parker 141 16 NEW HOT NEW HOT 16 THIS YEAR THIS Reapers Festival PEPPERS Wow! Not just the legendary Carolina Reaper, but now we have more in the family! If you are a Reaper fan, get ready! Carolina Reaper Grow the legendary Guinness Book of World Records hottest pepper on the planet. This is the REAL deal, from the original strain of award-winning peppers. 1,569,000 Scoville Heat Units. $9.99 (10+ seeds) Chocolate Reaper Mmmm… smoky! This delicious hot pepper tastes as good as the classic, but with the hint of a smoky taste up front. It is still being bred out for stabil- ity, but worth the taste! $9.99 (10+ seeds) of 7342companies reviewed and 30 “Top a out Company” Joe’s #1 in Pepper Seeds Dave’s Garden Ranks Pepper Yellow Reaper Try this beauty with grilled seafood! It has a fruity flavor paired with loads of heat. We are still growing this pepper out, but wanted to bring it to you without delay! US POSTAGE Sudbury, MA Sudbury, Permit No 3 $9.99 (10+ seeds) STD PRSRT PAID About Pepper Joe’s Butch “T” Trinidad ScorpionOUR W e a#3re the expWe’reerts in thrilledHot Pe topp haveer Se thiseds .# 3 “WORLD’S HOTTEST PEPPER. It set a Guinness Book PLEDGEof World Record N THS EAR - 1 SCREAMING Since 1989, Pepperearly Joe’s in 2011has found, at 1,450,000 grown, Scoville Units. WOW! NEHOT oetos EPPS and enjoyed superThat’s hot peppersa lot of fromheat. all This over is a very exclusive pepper the world.
    [Show full text]
  • Reimer Seeds Catalog
    LCTRONICLCTRONIC CATALOGCATALOG Drying Hot Peppers HP320‐20 ‐ Achar Hot Peppers HP321‐10 ‐ Aci Sivri Hot Peppers 85 days. Capsicum annuum. Open 85 days. Capsicum annuum. Open Pollinated. The plant produces good yields Pollinated. The plant produces good yields of 3 ¼" long by 1" wide hot peppers. Peppers of 7 ½" long by ½" wide Cayenne type hot are hot, have medium thin flesh, and turn peppers. Peppers are medium hot, have from green to deep red when mature. The medium thin flesh, and turn from light plant has green stems, green leaves, and yellowish‐green to red when mature. The white flowers. Excellent for pickling and plant has green stems, green leaves, and seasoning spice. A variety from India. United white flowers. Excellent drying, pickling, and States Department of Agriculture, PI 640826. seasoning powder. An heirloom variety from Scoville Heat Units: 27,267. Turkey. HP21‐10 ‐ Afghan Hot Peppers HP358‐10 ‐ African Fish Hot Peppers 85 days. Capsicum annuum. Open 85 days. Capsicum annuum. Open Pollinated. The plant produces good yields Pollinated. The plant produces good yields of 3" long by ½" wide Cayenne hot peppers. of 1 ½" long by ½" wide hot peppers. Peppers are very hot, have medium thin Peppers are medium‐hot, have medium thin flesh, and turn from green to red when flesh, and turn from cream white with green mature. The plant has green stems, green stripes, to orange with brown stripes, then leaves, and white flowers. Excellent for to red when mature. The plant has Oriental cuisine and for making hot pepper variegated leaves. An African‐American flakes and seasoning spice powder.
    [Show full text]
  • Ex-Pharmaceutical Employees Speak out Against the Industry,Four
    Besieged by Guilt: Ex- Pharmaceutical Employees Speak Out Against the Industry It turns out, that old adage is true – money does not buy everything. For some, money does not buy a clear conscience. Despite earning high incomes, these former pharmaceutical employees left their jobs and are now sharing the truth of what goes on behind the curtain. Many of them have written books, participated in documentaries, and shared their stories through online videos. Here are a few. Dr. Peter Rost, Former Vice President of Pfizer Dr. Rost, a former anesthesiologist and pharmaceutical VP, is the author ofThe Whistleblower, Confessions of a Healthcare Hitman. Dr. Rost is an expert witness on Big Pharma in the areas of patent infringement, pharmaceutical marketing, drug product liability, drug marketing and promotion, and drug sales. Universities, health organizations, everybody that I’ve encountered in my former career as a pharmaceutical executive, are out there with their hands out. You know everybody’s begging for money, nobody has any money. The government doesn’t have any money. The universities don’t have money. Nobody has money. The only ones that have money are these big multinational corporations, and they have lots of money. And they use that money to basically buy influence. And the way it’s done is – number one, you give these organizations and institutions grants, grants for various kinds of research. You develop research together with them. You establish friends. You make sure that they become beholden to you. And you also pay individual professors and doctors – researchers – directly. You may pay them as speakers to travel around the country, a thousand, two thousand dollars per day, sometimes more.
    [Show full text]
  • Hodnocení a Změny Různých Odrůd Chilli Papriček a Výrobků Z Nich V Průběhu Úchovy
    Hodnocení a změny různých odrůd chilli papriček a výrobků z nich v průběhu úchovy Bc. Gabriela Gaubová Diplomová práce 2020 PROHLÁŠENÍ AUTORA DIPLOMOVÉ PRÁCE Beru na vědomí, ţe: diplomová práce bude uloţena v elektronické podobě v univerzitním informačním systému a dostupná k nahlédnutí; na moji diplomovou práci se plně vztahuje zákon č. 121/2000 Sb. o právu autorském, o právech souvisejících s právem autorským a o změně některých zákonů (autorský zákon) ve znění pozdějších právních předpisů, zejm. § 35 odst. 3; podle § 60 odst. 1 autorského zákona má Univerzita Tomáše Bati ve Zlíně právo na uzavření licenční smlouvy o uţití školního díla v rozsahu § 12 odst. 4 autorského zákona; podle § 60 odst. 2 a 3 autorského zákona mohu uţít své dílo – diplomovou práci nebo poskytnout licenci k jejímu vyuţití jen s předchozím písemným souhlasem Univerzity Tomáše Bati ve Zlíně, která je oprávněna v takovém případě ode mne poţadovat přiměřený příspěvek na úhradu nákladů, které byly Univerzitou Tomáše Bati ve Zlíně na vytvoření díla vynaloţeny (aţ do jejich skutečné výše); pokud bylo k vypracování diplomové práce vyuţito softwaru poskytnutého Univerzitou Tomáše Bati ve Zlíně nebo jinými subjekty pouze ke studijním a výzkumným účelům (tj. k nekomerčnímu vyuţití), nelze výsledky diplomové práce vyuţít ke komerčním účelům; pokud je výstupem diplomové práce jakýkoliv softwarový produkt, povaţují se za součást práce rovněţ i zdrojové kódy, popř. soubory, ze kterých se projekt skládá. Neodevzdání této součásti můţe být důvodem k neobhájení práce. Prohlašuji, ţe jsem diplomové práci pracoval samostatně a pouţitou literaturu jsem citoval. V případě publikace výsledků budu uveden jako spoluautor. ţe odevzdaná verze diplomové práce a verze elektronická nahraná do IS/STAG jsou obsahově totoţné.
    [Show full text]
  • Caution, These Peppers Bite
    The Washington Post - Food Caution, these peppers bite Food writer Tim Carman brings a peck of potent peppers for Post staffers to pick on. And fortunately he brings milk, too. By Tim Carman The Washington Post Published: October 30, 2012 The bright red pepper has a shriveled appearance, as if a bulbous clown nose had somehow wilted into a long, twisted witch’s beak. Between its wrinkly complexion and its nasty reputation, the Bhut Jolokia, better known as the ghost pepper, generates fear and fascination. YouTube is littered with videos of bros pumped up enough to eat a whole one — only to crumple to the floor, pounding down milk. When I cut into my first ghost pepper recently — while wearing food-safe gloves, at the urging of practically everyone who has an opinion on the subject — I was first struck by the aroma. My kitchen was filled with the sweet, tropical fragrance of passion fruit. You quickly learn that the aroma is a trap, designed to entice the innocent and ignorant into tasting the pepper. You will almost certainly regret any attempt to eat the fiery fruit straight up, with seeds and ribs. Ghost Peppers 1 of 4 October 31, 2012 The Washington Post - Food (Deb Lindsey/FOR THE WASHINGTON POST) - Hot peppers left to right: Jamaican Hot Chocolate, Naga Bhut Jolokia (aka ghost pepper), Fatalii and Hot Mama (yellows) Dorset Naga Jolokia, Caribbean Red. I tried a small seedless dice of the pepper, approximately the size of a pea, and within seconds, my right eye was streaming tears down my cheek, my nostrils were dripping and, worst of all, I began to hiccup uncontrollably.
    [Show full text]
  • 2020 Hugo Feed Mill Pepper List Type Description
    2020 Hugo Feed Mill www.hugofeedmill.com Pepper List 651-429-3361 New Name Type Description 09154 Hot A long, skinny Thai ¼" x 2" red pepper. Grows in clusters pointing upwards. 2018 7 Pot B. Gum X Pimenta de Neyde Hot Fiery Hot with a Bleeding Stem. Salmon to Red skin with ocassional purple blush. 7 Pot Brain Strain Hot Scorching hot, fruity flavored peppers. High yield. Said by some to be the hottest of the 7 Pot family. 7 Pot Brain Strain Yellow Hot Yellow version of the Red Brain Strain but less heat Originally from Trinidad, pineapple flavor, w/ 7 Pot heat 7 Pot Bubble Gum Hot Super Hot w/ floral smell and fruity undertones Red fruit w/ stem and cap ripening to bubblegum color 7 Pot Bubble Gum* Hot Super Hot w/ floral smell and fruity undertones Red fruit w/ stem and cap ripening to bubblegum color 7 Pot Lava Brown Hot Another Pepper in the Super Hots. Heat is remarkable Smokey fruity, brown pepper with the scorpion look 7 Pot Lave Brown Variant Red Hot Moruga Scorpion X 7 Pot Primo cross Morurga look with a stinger, extremely hot 2020 Aji Amarillo Hot 4-5" long pepper. Deep yellow/orange. Fruity flavor with intense heat. Aji Perrana Hot Large Aji type orange pepper from Peru. Similar to an Aji Amarillo but smaller. Aji Chombo Hot Robust rounded red scorcher from Panama. Scotch bonnet type fruit w/ sweet flavor then BAM! Aji Cito Hot Awesome producer of beautiful torpedo shaped peppers. Peruvian pepper, with 100,000 SHU and a hint of citrus.
    [Show full text]
  • Hot Chili Chili Tool Oa., Styrke & Scoville – 3 – Rev
    Hot Chili Chili tool oa., Styrke & Scoville – 3 – rev. 1.2 Stor liste med relativ styrke og Scoville værdi (..eller den lille gruppe oversigt med kendte chili) Styrke Navne Scoville Noter ▪ Ren Capsaicin 16,000,000 12 ▪ Carolina Reaper 2,200,000 ▪ Trinidad Moruga Scorpion 2,009,231 ▪ ▪ 7 Pot Douglah 1,853,396 10++++ til 12 ▪ Trinidad Scorpion Butch T 1,463,700 ▪ Naga Viper Pepper 1,382,118 ▪ 7 Pot Barrackpore 1,300,000 ▪ 7 Pot Jonah 1,200,000 ▪ 7 Pot Primo 1,200,000 ▪ New Mexico Scorpion 1,191,595 ▪ Infinity Chili 1,176,182 ▪ Bedfordshire Super Naga 1,120,000 ▪ ▪ Dorset Naga chili 1,100,000 ▪ Naga Jolokia 1,100,000 ▪ Naga Morich 1,100,000 ▪ Spanish Naga Chili 1,086,844 ▪ 7 Pot Madballz 1,066,882 ▪ Bhut Jolokia chili 1,041,427 ▪ Chocolate Bhut Jolokia 1,001,304 ▪ 7 Pot Brain Strain 1,000,000 ▪ Bhut Jolokia Indian Carbon 1,000,000 ▪ Trinidad Scorpion 1,000,000 ▪ Raja Mirch 900,000 ▪ Habanaga chili 800,000 ▪ Nagabon Jolokia 800,000 ▪ Red Savina Habanero 580,000 10++++ Chili Home Side 1/12 Hot Chili Chili tool oa., Styrke & Scoville – 3 – rev. 1.2 10+++ og 10++++ ▪ Fatalii 500,000 10++++ ▪ Aji Chombo 500,000 ▪ Pingo de Ouro 500,000 ▪ Aribibi Gusano 470,000 ▪ Caribbean Red Habanero 400,000 ▪ Chocolate Habanero 350,000 10++++ ▪ Datil chili 350,000 10++++ ▪ Habanero 350,000 ▪ Jamaican Hot chili 350,000 ▪ Madame Jeanette chili 350,000 ▪ Rocoto chili 350,000 ▪ Scotch Bonnet 350,000 10+++ ▪ Zimbabwe Bird Chili 350,000 ▪ Adjuma 350,000 ▪ Guyana Wiri Wiri 350,000 10+++ ▪ Tiger Paw 348,634 ▪ Big Sun Habanero 325,000 ▪ Orange Habanero 325,000 9 og 10+++ ▪ Mustard Habanero 300,000 ▪ Devil’s Tongue 300,000 10++++ ▪ Orange Rocoto chili 300,000 10++ ▪ Paper Lantern Habanero 300,000 ▪ Piri Piri 300,000 8-10 ▪ Red Cheese 300,000 ▪ Red Rocoto 300,000 10++ ▪ Tepin chili 300,000 ▪ Thai Burapa 300,000 ▪ White Habanero 300,000 9-10 ▪ Yellow Habanero 300,000 ▪ Texas Chiltepin 265,000 ▪ Pimenta de Neyde 250,000 ▪ Maori 240,000 ▪ Quintisho 240,000 Chili Home Side 2/12 Hot Chili Chili tool oa., Styrke & Scoville – 3 – rev.
    [Show full text]
  • Hot Pepper (Capsicum Spp.) – Important Crop on Guam
    Food Plant Production June 2017 FPP-05 Hot Pepper (Capsicum spp.) – Important Crop on Guam Joe Tuquero, R. Gerard Chargualaf and Mari Marutani, Cooperative Extension & Outreach College of Natural & Applied Sciences, University of Guam Most Capsicum peppers are known for their spicy heat. Some varieties have little to no spice such as paprika, banana peppers, and bell peppers. The spice heat of Capsicum peppers are measured and reported as Scoville Heat Units (SHU). In 1912, American pharmacist, Wilbur Scoville, developed a test known as the, Scoville Organoleptic Test, which was used to measure pungency (spice heat) of Capsicum peppers. Since the 1980s, pungency has been more accurately measured by high-performance liquid chromatography Source: https://phys.org/news/2009-06-domestication- (HPLC). HPLC tests result in American Spice Trade capsicum-annuum-chile-pepper.html Association (ASTA) pungency units. ASTA pungency Introduction units can be converted to SHU. Table 2 displays Sco- Hot pepper, also known as chili, chilli, or chile pepper, ville Heat Units of various popular Capsicum peppers is a widely cultivated vegetable crop that originates (Wikipedia, 2017). from Central and South America. Hot peppers belong to the genus Capsicum. There are over 20 species under the genus Capsicum. There are five major domesticated species of peppers that are commercially cultivated (Table 1), and there are more than 50,000 varieties. Fig. 1 depicts a unqiue, citrus-flavored variety of Capsicum baccatum hot pepper, known as Lemon Drop (aji-type), popular for seasoning in Peru (Wikipedia, 2017). Table 1. The five major domesticated Capsicum species of pepper with examples of commonly known types of pepper.
    [Show full text]
  • Peppers-A Photographic Guide
    PEPPERSA Photographic Guide by Daniel Beim Introduction Peppers: Culinary proof that humans are a terrifying species that loves to defy natural selection and push the boundaries of their stomachs and of nature. A perfect example of this is the fact that someone saw the Carolina Reaper – the current hottest pepper in the world – and thought it would be a good idea to add some of it to a beer, ignoring the fact that anything but milk spreads the burn of capsaicin. It never ceases to amaze me, and though I don’t quite have the stomach for it, I can’t say that I blame people for eating them. For the unaccustomed it’s all about the thrill, and thanks to one too many days spent browsing YouTube, I can certainly say that watching people try to explain things after chomping a pepper is disturbingly entertaining. More important than the entertainment factor though is the fact that peppers are very aesthetically pleasing vegetables; Edward Weston’s Pepper No. 30 would not have been such a hit if they were boring, right? With this in mind, I set out to get my hands on a variety of peppers to see how each type looked both inside and out. Thanks to the wonderful vendors at the City of Rochester Public Market, I was able to gain samples ranging from sweet Bell Peppers, all the way up to the dreaded Bhut jolokia (or Ghost pepper) and give them a little studio time to take a look under their skins. How to Measure Pepper Heat Peppers and products with their derivatives typically have their heat measured in “Scoville Heat Units (SHU)” using the “Scoville scale,” developed by Wilber L.
    [Show full text]