Recent content by FoodDude

I've talked with a guy that grows the Red Savina's. Try a bucket of pure mush on ye ol' crotch.

Diced a habanaro and tossed it in a soup. There is a problem with this. It's not so much the heat in the soup as soup can easily get around your lips/chin. Parts of my face burned for 4 hours. I was at work, otherwise I would have given myself a yogurt facial!

Alton Brown - I'm just here for the food. This book covers the science of cooking.

I've got a charcoal grill and want to grill fresh corn on the cob. Do I need to wrap them in foil after shucking? Leave unshucked? I do have a two-layer grill with an upper level for less direct heat

I think my signature says it all: Learning to cook at the age of 32. How food and heat and a little kosher salt are all it's really about.