“You should feel the heat in five or ten seconds,” said Paul B o s l a n d, his blue eyes boring into mine while I chewed my Past bite of chile r e l l e n o at La P o s t a, an old-time T e x-M e x restaurant in the dusty desert town of M e s i l l a, New Mexico. As a botany professor at nearby New Mexico State University, and the worlds leading chile pepper expert, researcher and all-around car¬nival barker, B o s l a n d has

Continue reading POPE of PEPPERS




Broccoli — 250 g

Cauliflower — 250g

Beet leaves — 100 g

Olive oil — 1 tbsp. l.

Parmesan — 50 g

Cream 20% — to taste

Salt, black pepper — to taste

4 portions 30 minutes


1Razberite broccoli and cauliflower into florets, pour 1 liter of water and bring to a boil. Season with salt and cook until cooked cabbage.

2 beet leaves finely chopped, add to the soup and cook another couple of minutes.

3 Turn soup puree with a blender, add olive oil and pepper. Bring the soup to a boil again.

Continue reading FIRST MEAL.

Keenest Easter egg in the world


This easter egg is keen that visitors to sign a paper before the meal, which confirms that they are conscious of their actions. This egg is even preparing a special protective gloves. Hot peppers contained in this egg is equal to 300 bottles of Tabasco sauce, which is 1 million on the Scoville scale.

Incredibly, the egg is not the most savory dishes of the world. 55-year-old Yang Rotvel earlier this year, was the first person to fully mastered the sharpest in the world of curry, which was prepared from 30 varieties of chili peppers Naga Infiniti.

Continue reading Keenest Easter egg in the world

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