Net Food Digest
This Week on the Web
With summer right around the corner (except for in certain windy
Midwestern cities), thoughts naturally turn to outdoor cooking. And what
better source of grilling and barbequing inspiration than the Hot and
Spicy Cooking Page.
Don't be misled by the bargain-basement logo and graphics, this site's
the poster child for substance over style. Visitors are treated to a
discussion of the difference between smokers and roasters, steamers and
barbeque. Quick definitions also are provided for essential terms such as
dry rub. Though we could do without the advertorial for the
Recipes are uploaded by your average mesquiters and divided into
categories such as marinades and "other sauces"--tobasco and chilli
powder abound. Site provides just the right amount of options; recipe
collection by no means exhaustive, yet hits the hot notes. Gamut ranges
from haute/haughty cuisine (a French BBQ sauce) to your basic barbeque
for dummies--Terry's Not So Famous Chicken Wing Sauce: 1 gallon Durkee's
hot sauce plus 3 1/2 lbs. butter or margarine, which even the most inept
weekend chef should be able to master.
Should this site prove too tame for heat-seeking missiles, links are
provided to other spicy pages. The jalapeño Cafe and Hot Hot Hot look
promising. But I'd better let my monitor cool off first.
Hot and Spicy Cooking Page