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Sadly, Bridgeport Brewing is no longer.
https://www.beervanablog.com/beervana/2019/2/12/oregons-oldest-brewery-bridgeport-has-closed
The Atlanta region was bereft of hot spices. Except for a Korean restaurant across the road from Dobbins — their kimchi was outstanding.
Amanda and I move from Portland, and not long after our favorite beer is gone. Coincidence?
Do you have any other Portland favorites I should stock up on?
Sometimes, you just have to make your own sauce.
Made a mistake. “Sweet Heat” is Burnside Brewing. That’s a favorite of ours.
Atlas Brewing does ciders, mostly. However their blackberry cider is downright incredible.
I will always be a big fan of Deschutes Brew Co. and their Black Butte Porter.
Yeah, you already talked about that. I like exploring what others have concocted.
Have you been able to find enough spicy food in Utah to satisfy you?
At least I had the restraint not to link it. 👹
Yes, actually. Utah is where I discovered that when the Korean waiter says you can get spicy on a scale of 1-5 and then warns, “You don’t want 5,” he really means, “You don’t want 5.”
Quite so and much appreciated! I’ll admit it was a bit disheartening to see yours.
There is always room for more hot sauce.
One of the latest I got was from a local guy who calls his line, “Viking Hot Sauce.” Because when I think hot sauce, I think Scandinavians.
Good sauce, though
I think “hotdish” has a different meaning in Minnesota. Well, we’re back to “hot” themed food, playing off the June group writing theme, “Hot Stuff!” We still have several open days as the summer season starts. Please stop by and sign up to share your own angle on the topic, however loosely construed.
That’d taste a lot better with a bit of habanero sauce.
Apparently, everything goes better with tater tots: 1o Hotdish Recipes from the Midwest.
But the Pioneer Woman is with you: Kicked-Up Tater Tot Hotdish.
We buy Tennessee Cherry Chili hot sauce made by a local farmer and bought at a farmer’s market.
Found a great local salsa maker here too. They have several great salsa’s and a decent hot sauce as well.
You guys need to mosey down to Albuquerque the first weekend of March any year for the…
National Fiery Foods and Barbecue Show!
It’s pretty fun, and you get to sample salsas, sauces, and barbecue sauce from all over the world.
A few years back, the grand prize was won by a kiwi salsa from, naturally, New Zealand.
New Mexico … my old archnemesis … I see you’ve come for me again …
Land of Entrapment, buddy.
I have a colleague who likes spicy hot food and has traveled to India with me. He is always asking the locals to serve him really spicy hot food but they always fall short on the heat.
My theory on this is that most Indian food is spicy as in having strong flavor as opposed to spicy hot burn your lips. Some people don’t like strongly flavored food and would consider a spicy but not spicy hot food to spicy. I believe they amp up the spicy as in strongly flavored for my colleague but don’t go for the super-hot chilies.
I have been served definitely spicy hot food at a small resort in Panvel, near Mumbai. I swear they put chili powder in everything, including the dahl (lentils). I needed to ask for some yogurt by half way through the meal. Yogurt is actually a magical cure for spicy hot food. It cools the heat immediately and all the way down the line.
I used to love extremely hot food. If I ain’t sweatin’, I ain’t eatin’. One day I went outside after a particularly incendiary vindaloo and my scalp froze, and that was a reminder that this had become a rather unpleasant experience. Good thing there are plenty of hot-sauce makes now who concentrate on a varied array of flavors instead of just hitting you in the month repeatedly with a flaming baseball bat.
In Santa Rosa, I worked with a man from India, Shishir, and one of the things he loved doing was taking people out to eat. Well, one day he took a few of us to this Indian restaurant in Cotati that was owned by an acquaintance of his. Well, Shishir orders and recommends the vindaloo to us. So of course like suckers we all try it. He eats it like it was no hotter than a hot fudge sundae, while the rest of us were awful quiet on the ride back to the office. It’s one of the few times I broke that rule not to eat anything too hot.
Fortunately, I learned my lesson and further meals I never measured my spicy food against what he could stomach.
New York City?
Git a rope.