"project while the former was seen as side endeavor. What Is This released their debut EP ""Squeezed"" in 1984. Around this time, Hillel Slovak had become uncertain of his role in the band and decided to rejoin the Red Hot Chili Peppers. He left What Is This in 1985, and later that year the band would release its only full-length studio album ""What Is This?"" and its final EP ""3 Out of 5 Live"". After this, the band broke up. Alain Johannes later met Natasha Shneider and the duo formed Walk The Moon, whose sole studio album featured Jack Irons"
"Red Savina pepper The Red Savina pepper is a cultivar of the habanero chili (""Capsicum chinense"" Jacquin), which has been selectively bred to produce hotter, heavier, and larger fruit. Frank Garcia of GNS Spices, in Walnut, California, is credited with being the developer of the ""Red Savina"" habanero. The exact method Garcia used to select the hottest strains is not publicly known. The Red Savina was protected by the U.S. Plant Variety Protection Act (PVP #9200255) until 2011. In February 2007, the Red Savina chili was displaced in Guinness World Records as the hottest chili in the world by the"
"SHUs. Red Savina pepper The Red Savina pepper is a cultivar of the habanero chili (""Capsicum chinense"" Jacquin), which has been selectively bred to produce hotter, heavier, and larger fruit. Frank Garcia of GNS Spices, in Walnut, California, is credited with being the developer of the ""Red Savina"" habanero. The exact method Garcia used to select the hottest strains is not publicly known. The Red Savina was protected by the U.S. Plant Variety Protection Act (PVP #9200255) until 2011. In February 2007, the Red Savina chili was displaced in Guinness World Records as the hottest chili in the world by"
"slightly peppery smell with a hint of nutmeg. Recados are seasoning pastes, based on achiote (recado rojo) or a mixture of habanero and charcoal called chirmole both used on chicken and pork. Recado rojo is used for the area’s best-known dish, cochinita pibil. Pibil refers to the cooking method (from the Mayan word ""p'ib"", meaning ""buried"") in which foods are wrapped, generally in banana leaves, and cooked in a pit oven. Various meats are cooked this way. Habaneros are another distinctive ingredient, but they are generally served as (or part of) condiments on the side rather than integrated into the"
"the low side of the factory and invested in back-up generators. Several sauces are produced under the ""Tabasco"" brand name, including jalapeño-based green, chipotle-based smoked, habanero, garlic, ""sweet and spicy"", and ""Buffalo style"" sauces. The habanero, chipotle, and garlic sauces include the tabasco peppers blended with other peppers, whereas the jalapeño variety does not include tabasco peppers. None of these sauces, however, has the three-year aging process the flagship product uses. The brand also produces a selection of Tabasco Chocolate. The flagship red variety of Tabasco pepper sauce measures 2,500–5,000 SHU on the Scoville scale. The habanero sauce is considerably"
"Caparrones Caparrones is a Spanish stew made of ""caparrón"", a variety of red kidney bean, and a spicy sausage chorizo, both of which are local specialties of the Spanish La Rioja region. The shape of ""caparrón"" bean is shorter and rounder than common red kidney beans. The stew is regarded as one of the most important dishes in Riojan cooking. Its cultural importance in the region can be compared to Asturian fabada. Caparrones are associated with strength, as well as with flatulence. There are some restaurants and inns in La Rioja that take this name (""Mesón los Caparrones"", etc.). This"
"the highest consumption of red meat in the world, traditionally prepared as ""asado"", the Argentine barbecue. It is made with various types of meats, often including ""chorizo"", sweetbread, chitterlings, and blood sausage. Common desserts include ""facturas"" (Viennese-style pastry), cakes and pancakes filled with ""dulce de leche"" (a sort of milk caramel jam), ""alfajores"" (shortbread cookies sandwiched together with chocolate, ""dulce de leche"" or a fruit paste), and ""tortas fritas"" (fried cakes) Argentine wine, one of the world's finest, is an integral part of the local menu. Malbec, Torrontés, Cabernet Sauvignon, Syrah and Chardonnay are some of the most sought-after varieties."
"occurs during the smoking step, which can last for up to four days. A one pH unit (or more) decline is observed during this step, as well as the development of nitrosohemochrome, the pigment responsible for the red color of cured meats. Lebanon bologna Lebanon bologna is a type of cured, smoked, and fermented semidry sausage. Made of beef, it is similar in appearance and texture to salami, though somewhat darker in color, and typically served as a cold cut or appetizer. Lebanon bologna has a distinct tangy flavor, more so than other fermented meat products such as summer sausage."
"Habanero (2006), Pineapple, Pomegranate, Tequila (2009) and Ghost Pepper (2010). In its short time in the marketplace, Ghost Pepper has become the company’s fastest growing new product in the company’s 71-year history. Mrs. Renfro’s Pineapple Salsa and Ghost Pepper Salsa are 2009 and 2010 recipients, respectively, of the prestigious Scovie Award, the world’s leading recognition for hot and spicy products. Also in 2010, Mrs. Renfro’s Habanero Salsa was selected among the “125 Best Packaged Foods for Women"" by Women’s Health magazine. The following products are sold under the Mrs. Renfro’s brand name: Mrs. Renfro's Salsas Mrs Renfro's is the brand"
"Red banana Red bananas are a group of varieties of banana with reddish-purple skin. Some are smaller and plumper than the common Cavendish banana, others much larger. When ripe, raw red bananas have a flesh that is cream to light pink in color. They are also softer and sweeter than the yellow Cavendish varieties, some with a slight raspberry flavor and others with an earthy one. Many red bananas are exported by producers in East Africa, Asia, South America and the United Arab Emirates. They are a favorite in Central America but are sold throughout the world. The red banana"
"then added to sauce mixes. Previously known as ""habanero negro"", or by their Nahuatl name, their name was translated into English by spice traders in the 19th century as ""black habanero"". The word ""chocolate"" was derived from the Nahuatl word, ""xocolātl"" , and was used in the description, as well (as ""chocolate habanero""), but it proved to be unpronounceable to the British traders, so it was simply named ""black habanero"". A 'Caribbean Red,' a cultivar within the habanero family, has a citrusy and slightly smoky flavor, with a Scoville rating ranging from 300,000 to 445,000 Scoville units. Habanero The habanero"
"vary greatly. Varieties such as the well-known Habanero grow to form small, compact perennial bushes about in height. The flowers, as with most ""Capsicum"" species, are small and white with five petals. When it forms, the fruit varies greatly in color and shape, with red, orange, and yellow being the most common mature colors, but colors such as brown and purple are also known. Another similarity with other species would be shallow roots, which are very common. ""C. chinense"" is native to Central America, the Yucatan region, and the Caribbean islands. The term Habanero, meaning from Habana (Havana, Cuba), comes"
"variety of Indigenous and Criollo creations, which include ""empanadas"" (a stuffed pastry), ""locro"" (a mixture of corn, beans, meat, bacon, onion, and gourd), humitas, and yerba mate, all originally indigenous Amerindian staples, the latter considered Argentina's national beverage. Other popular items include chorizo (a pork sausage), ""facturas"" (Viennese-style pastry), dulce de leche, a sort of milk caramel jam and the alfajor. The Argentine barbecue ""asado"", includes succulent types of meat, among them chorizo, sweetbread, chitterlings, and ""morcilla"" (blood sausage). Thin sandwiches, known as sandwiches de miga, are also popular. Argentines have the highest consumption of red meat in the world."
"cilantro, as well as saffron, wheat, rice, almonds, olives/olive oil, garlic and capers. Because of the lengthy colonial period and international port, these ingredients are used more widely here than in other parts of the country. A signature dish of the area, ""Huachinango a la Veracruzana"" (red snapper Veracruz-style), uses local fruits and vegetables (tomatoes, chili peppers) and Spanish ingredients (olive oil, garlic and capers). Other popular dishes include , a rice dish baked with a variety of seafood and , a seafood soup reputed to cure hangovers. Coffeehouses are a center of social life in the city, and the"
"Jalapeño The jalapeño (; ) is a medium-sized chili pepper pod type cultivar of the species ""Capsicum annuum"". A mature jalapeño chili is long and hangs down with a round, firm, smooth flesh of wide. It can have a range of pungency, with Scoville heat units of 3,500 to 8,000. Commonly picked and consumed while still green, it is occasionally allowed to fully ripen and turn red, orange, or yellow. It is wider and generally milder than the similar Serrano pepper. The Chile Pepper Institute is known for developing colored variations. The jalapeño is variously named ""huachinango"", for the ripe"
"con Dulce is red bean paste, which is a dark red, sweet bean paste. It is used in Chinese, Korean, and Japanese cuisines. In Chinese cuisines, red bean paste is used in: Habichuelas con dulce Habichuelas con dulce is a sweet bean liquid dessert from the Dominican Republic that is especially popular around the Easter holiday. The dessert is part of the cuisine of the Dominican Republic and is traditionally garnished with milk cookies or with casabe, ""a flatbread made of yuca flour."" Habichuelas con dulce is made with red beans, cinnamon, nutmeg, coconut milk, evaporated milk, raisins, butter, sugar"
"Red kuri squash Red kuri squash (often spelled 'kari') (katakana: ウチキクリ) is thin skinned orange colored winter squash, that has the appearance of a small pumpkin without the ridges. It belongs to the Hubbard squash group. Inside the hard outer skin there is a firm flesh that provides a very delicate and mellow chestnut-like flavor. Red kuri squash is a cultivated variety of the species ""Cucurbita maxima"". Other varieties of this subspecies include 'Hokkaido', 'Red Hokkaido' and 'Sweet Meat' squashes. It is generally believed that all squash originated in Mesoamerica, but may have been independently cultivated elsewhere, albeit later. Red"
"Taylor. The original yellow variety of D'Elidas hot sauce measures 2,500–5,000 SHU on the Scoville scale. Most habanero varieties ripen from green to orange or red and have a Scoville scale heat rating of between 150,000 and 325,000. The product portfolio of D'Elidas S.A. initially contained only the original Yellow hot sauce but has since then expanded to also include both a Red hot sauce and a Green hot sauce, both containing habanero chili and vinegar but without the mustard found in the Yellow hot sauce. There is now also a Chinese style D'Elidas sweet and sour sauce which is"
"four colour varieties report the heat increasing from the white, which has pronounced citrus lime and lemon flavours, through yellow, then red, then to the hottest and sweetest being the chocolate or brown Fatalii. The distinctive ""chinense"" (species) fruit flavour, also present in Habanero, becomes more prominent in the yellow than the white, and increases and becomes more rounded in the red and the chocolate. The effect of the chili heat also differs in the colour forms. White and yellow have more effect on the back of the throat and are slower to decline than the red and brown, which"
"region is composed of pork, chicken and venison, with spicy sauces with a base of habanero chilli and maize. Some of these dishes are: beans with pork, egg with chaya (tree spinach), chicken soup, filled cheese (typically an Edam cheese filled with chopped meat and sauce) salbutes, panuchos, ""pipián de venado"" (venison in red pumpkin seed sauce), papadzules, longaniza, cochinita pibil, joroches (various filled fritters), mucbi-chicken (baked chicken pie), and tamales. Typical desserts are cassava fritters with honey, baked pumpkin with honey, sweet potato with coconut, coyol palm fruit in syrup, pumpkin seed marzipan, ""melcochas"" (sweets made of beaten thick"
"Red slaw Red slaw (sometimes called barbecue slaw) is a condiment commonly served on hot dogs, on barbecue pork sandwiches, as a side dish for other types of barbecue, on hamburgers, or with other foods. It is an essential part of ""Lexington style"" North Carolina barbecue. Red slaw is different from traditional coleslaw in that it does not use mayonnaise as an ingredient, allowing it to be stored for longer periods without refrigeration and making it more suitable for outdoor serving. It is made with green cabbage, vinegar and ketchup, giving it the characteristic color. In addition to being a"
"Red slaw Red slaw (sometimes called barbecue slaw) is a condiment commonly served on hot dogs, on barbecue pork sandwiches, as a side dish for other types of barbecue, on hamburgers, or with other foods. It is an essential part of ""Lexington style"" North Carolina barbecue. Red slaw is different from traditional coleslaw in that it does not use mayonnaise as an ingredient, allowing it to be stored for longer periods without refrigeration and making it more suitable for outdoor serving. It is made with green cabbage, vinegar and ketchup, giving it the characteristic color. In addition to being a"
"cigar wrapper is a leaf grown from a Cuban seed, hence the word “Habano” or “Havano,” referring to Cuba’s capital. Habano tobacco wrapper is darker in colour, has a much spicier flavor, a richer aroma, and has been grown in Nicaragua’s Jalapa Valley and Estelí since the 1990s. Habana 2000 is a cross between El Corojo, the standard wrapper leaf from the Vuelta Abajo, the Cuban region that many believe produces the best cigar tobacco in the world, and a tobacco called Bell 61-10, a mild cigarette tobacco that’s more resistant to blue mold than cigar tobacco. The Cubans first"
"variety of habanero chilis (although they are slightly different, being slightly smaller and slightly more sphere-shaped). Some seeds have been found which are thought to be over 7,000 years old. The black habanero has an exotic and unusual taste, and is hotter than a regular habanero with a rating between 400,000 and 450,000 Scoville units. Small slivers used in cooking can have a dramatic effect on the overall dish. Black habaneros take considerably longer to grow than other habanero chili varieties. In a dried form, they can be preserved for long periods of time, and can be reconstituted in water"
"Valentina (hot sauce) Valentina is a brand of pourable hot sauce manufactured by Salsa Tamazula, a company in Guadalajara, Mexico. It is typically sold in 12.5-ounce and very large (one-liter or 34-ounce) glass bottles, with a flip-top cap permanently attached to the bottle (the cap does not unscrew). The irregular red shape on the label is a map of the Mexican state of Jalisco. The sauce, like the parent company's Tamazula hot sauce, is made with puya chilis from Jalisco state, similar to the Guajillo chili and known by the name ""guajillo puya"". Valentina is described as thicker than Tabasco"
"Haystack (food) A haystack (of food) is a dish composed of a starchy food (Fritos, tortilla chips, rice, or saltine crackers), topped by a protein (beans, grated cheddar cheese, taco-seasoned meat, and/or a vegetarian meat alternative), in combination with fresh vegetables (shredded lettuce, tomatoes, olives, peppers), and garnished with various condiments (guacamole, sour cream, Ranch, and/or salsa). Haystacks are conceptually like a deconstructed tostada. The haystacks ingredients are served individually and assembled on the plate by the person who will be eating it. Haystacks are composed of relatively small amounts of many ingredients, in flexible combinations, so they are well"
"rice, corn (native to the island), and wheat; vegetables, such as beans and other legumes, potatoes, ""yuca"", or plantains, and salad; dairy products, especially milk and cheese; and fruits, such as oranges, bananas, and mangos. However, there is heaviest consumption of starches and meats, and least of dairy products and non-starchy vegetables. Sofrito, a sautéed mix of local herbs and spices, is used in many dishes. Throughout the south-central coast bulgur, or whole wheat, is a main ingredient in ""quipes"" and ""tipili"", two dishes brought by Levantine Middle Eastern immigrants. Other favorite foods and dishes include chicharrón, ""pastelitos"" or empanadas,"
"Huachinango a la Veracruzana Huachinango a la Veracruzana (Veracruz-Style Red Snapper) is a classic fish dish from Veracruz, Mexico. It has been called the signature dish of the state of Veracruz. It combines ingredients and cooking methods from Spain and from pre-colonial Mexico. The use of olives and capers give something of a Mediterranean flavor to the dish, and shows the Spanish influence. Traditionally, a whole red snapper is used, gutted and de-scaled and marinated in lime juice, salt, pepper, nutmeg and garlic. A sauce is made of onions, garlic, tomato, jalapenos, olives and herbs, and the fish is baked"
"May 2011, and 191 pickled jalapeños in 6.5 minutes on 16 September 2007 in the 'Short-Form'. Joaquín Guzmán ""El Chapo"" leader of the Sinaloa Cartel operated a cannery in Guadalajara producing ""Comadre Jalapeños"" in order to ship cocaine to the US. Jalapeño The jalapeño (; ) is a medium-sized chili pepper pod type cultivar of the species ""Capsicum annuum"". A mature jalapeño chili is long and hangs down with a round, firm, smooth flesh of wide. It can have a range of pungency, with Scoville heat units of 3,500 to 8,000. Commonly picked and consumed while still green, it is"
"sauce. It was originally made with Serrano peppers and is now made with red Jalapeño peppers, reducing the overall pungency. It is currently Huy Fong Foods' best-known and best-selling item, easily recognized by its bright red color and its packaging: a clear plastic bottle with a green cap, text in five languages (Vietnamese, English, Chinese, French, and Spanish) and the rooster logo. One nickname for the product is ""rooster sauce”, for the logo on the bottles. In contrast to similar hot sauces made by other manufacturers, Huy Fong's sriracha sauce does not contain fish extract, making it suitable for most"
"Lebanon bologna Lebanon bologna is a type of cured, smoked, and fermented semidry sausage. Made of beef, it is similar in appearance and texture to salami, though somewhat darker in color, and typically served as a cold cut or appetizer. Lebanon bologna has a distinct tangy flavor, more so than other fermented meat products such as summer sausage. Hardwood smoking imparts a strong smokiness to the traditionally prepared versions of the product; increasingly, liquid smoke is used as a substitute for this costly time- and labor-intensive process. Lebanon bologna was developed in the 19th century by the Pennsylvania Dutch of"
"on a feast of barbecued meat. The cuts of beef are usually marinated in sour orange juice, salt, pepper and spices, and then grilled. The meat is usually accompanied by ""chimol"" salsa (made of chopped tomatoes, onion and cilantro with lemon and spices), roasted plátanos (sweet plantains), spicy chorizos, olanchano cheese, tortillas, and refried mashed beans. Rice and beans is a popular side dish in the Honduran Caribbean coast. It is often called Casamiento. Every country that their own signature bean and in Honduras they are red beans ( frijoles cheles). Typically in Honduras the beans are refried and served"
"ingredients include vinegar and spices. Vinegar is used primarily as a natural preservative, but flavored vinegars can be used to alter the flavour. Belizean hot sauces are usually extremely hot and use habaneros, carrots, and onions as primary ingredients. Marie Sharp's is a popular brand of hot sauce produced in Dangriga. Traditional Panamanian hot sauce is usually made with ""Aji Chombo"", Scotch Bonnet peppers. Picante Chombo D'Elidas is a popular brand in Panama, with three major sauces. The yellow sauce, made with habanero and mustard, is the most distinctive. They also produce red and green varieties which are heavier on"