Residence Cooking Chronicles: Scorching honey | Eating

Residence Cooking Chronicles: Scorching honey | Eating

Hot honey

Serve spiced honey on toast, a breakfast sandwich or charcuterie board.

My first expertise with Thai delicacies was with my colleague, Belinda. I used to be 24 years outdated and recent to Seattle from North Carolina.

Belinda ordered first and requested for 3 stars. I didn’t perceive the star system, so requested her to make clear. She mentioned she didn’t prefer it very popular, so she simply acquired three stars. I ordered three stars as effectively.

After a few bites into my lunch, my mouth was on fireplace. I knew then that not all warmth is like Southern warmth.

I’ve all the time considered myself as spicy-friendly since I’m probably Crystal scorching sauce’s greatest fan. That was till my chef pal, Michelle, provided me a style of a Korean condiment she made. The spice depth briefly paralyzed my face. After I recovered, I sheepishly requested Michelle if I had embarrassed myself. She mentioned, “Effectively, possibly somewhat, however you already know, you might have a white palate.”

There are lots of varieties and nuances of spice and warmth. Some palates don’t deal with spice effectively in any respect.

I’ve a pal who thinks that black pepper is simply too spicy. Through the years, I’ve actively sought out international scorching sauces and spicy condiments, to develop my appreciation of warmth, except a Carolina Reaper is concerned.

I believed my spice points have been behind me, nevertheless, lately the proprietor of my favourite Mexican meals cart known as out to me as I used to be about to place scorching sauce on my tacos; “not the very spicy one, it’s too scorching for you!” Sigh.

Scorching honey

That is one spicy condiment that works for nearly everybody.

Drizzle it on pizza, fried rooster, brussels sprouts, desserts or serve in a spicy margarita or on a cheese plate. You’ll be able to customise the extent of warmth to make it best for you, whether or not or not you might have a white palate.


• 1/2 cup honey

• One chili, sliced (serrano, Fresno, jalapeño, or


• 1 teaspoon pink chili flakes

• 1 teaspoon apple cider vinegar


Add the honey, sliced peppers and pepper flakes to a small saucepan. Simmer for five minutes over low-medium warmth. Take away from the warmth and let sit for 10 minutes. Stir within the apple cider vinegar.

Use a fine-mesh strainer to pressure the pepper and pour the honey right into a jar. As soon as fully cool, put a lid on the jar and retailer it within the pantry.

Brian Medford is a baker, trainer and the proprietor of The Rusty Cup in Astoria. He has lived within the Northwest for greater than 20 years and delights in Southern cooking. Contact him at

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