Editorial Product Review: :The ultimate pimiento stuffed olive! Each olive is stuffed with a whole piece wood-fire roasted Piquillo pepper from the famous pepper town of Lodosa in the Rioja region of Northern Spain. Sweet and smokey, the Piquillo lifts the olive to another level of flavor. A La Tienda favorite.
Editorial Product Review: :Whole jalapeño peppers pickled in vinegar with onions and carrot slices. Great Jalapenos! JALAPENO PEPPERS Jalapeños - The world's most flavorful chiles, constitute one of the most representative ingredients of Mexican cuisine. There are many different types of chiles, but the most popular and most used in Mexican cooking is the Jalapeño. Originally grown in Jalapa, a region in the Mexican state of Veracruz (Golf of Mexico), the popularity of this chile has grown beyond its original ...
Editorial Product Review: :Sliced Prickly La Costena Nopalitos Pear cactus shoots, cooked. NOPALITOS OR NOPALES Nopalitos - Cactus, or Nopal, is a typical sight in the Mexican landscape. It is not strange that it should find its way into the local cuisine. The use of Nopalitos has its origins in the Roman Catholic observance of serving meatless dishes during Lent; now they are a part of everyday cooking. The paddle, or tender pads, of the plant (called prickly pear in ...
Editorial Product Review: :Habanero Chiles are the hottest chile. Behind the heat is a fruity flavor that makes these chiles a wonderful way to spark up a dish. The Habanero has orange, reddish tones to its skin. It is round, oblong chile about 3/4 wide. Habanero means Havana-like, a reference to its possible origins. It's the only pepper grown in the Yucatan that has no Mayan name. Speculation suggests the Habanero originated in South America and made it's way into ...
Editorial Product Review: :New Mexico Chiles (Capsicum Annuum) are dark brown and maroon in color, about 5 to 7' high and 1-1/2' wide. New Mexico Chiles are elongated, tapered, and the dried form of the Red Anaheim Pepper. This chile has a thin flesh with an earthy chile flavor and undertones of wild cherries. It ranges from 2 to 4 on a heat scale of 1 to 10. The New Mexico Chile may be referred to as the 'California Chile' ...
Editorial Product Review: :The Habanero Chile (Capsicum Annuum) is the hottest chile. Behind the heat is a fruity flavor that makes the chile a wonderful way to spark up a dish. It is a round, oblong chile about 3/4 inch wide. 'Habanero' means 'havana-like', a reference to its possible origins. It's the only pepper grown in the Yucatan that has no Mayan name. Speculation suggests that the Habanero originated in South America and made its way into the Caribbean and ...
Editorial Product Review: :Triple their pleasure with one of the Orchards of Hickory Farms® mostpopular gifts!Sorry, greeting cards not available with this item.
Editorial Product Review: :Ancho (Ahn-cho) Chile (Capsicum Annuum) means 'wide chile pepper'. The dried Ancho has a dark, brick red to mahogany color and wrinkled skin with a medium thickness. It has wide shoulders tapering to a round end. This chile ranges from 3 to 5 on a heat scale of 1 to 10. An Ancho is the dried form of a poblano pepper and often is mislabeled as a 'Pasilla' or 'Mulato' pepper. An Ancho can be used as ...
On paper, the Mio DigiWalker P550 looks to be an attractive gadget for the mobile professional, combining the capabilities of a PDA and GPS into one device. However, its poor battery life and subpar navigation skills tell a different story.
Though it won't appeal to the masses quite yet, the Nokia N800 Internet Tablet is a nice, portable device for on-the-go Web browsing, and it has some worthy upgrades.
Though it's expensive, the Sony VAIO VGN-TX670P delivers a great combination of business and entertainment features, long battery life, and unparalleled connectivity in an incredibly ultraportable package.