So many taste sensations.

     I've been discovering a lot of stuff lately. I won't write about each one in a separate blog entry, so I'll compile them and talk a bit about each. Also, I think that, since this is my taste blog, I should expand that topic beyond food and drink, and include vapor flavors. I mean, after all, vapor can be found in various flavors and delivery systems.

     So, after a while of using just the vapor pen, I got my hands on the iStick Nano. It's completely amazing! That, coupled with the Nautilus X Aspire tanks, expands my choices for new flavors, as it handles thicker e-juice blends.
     Soon after getting my iStock Nano, I found out my favorite go-to flavor, Wrath (cinnamon clove), was discontinued due to new laws. In fact, the whole Juicifer line (Wrath, Lust, Gluttony, Pride, etc.) was discontinued, and there was no clove alternative. However, I found one online, from a company called VaporFi. It's amazing! Puffing it brought out my inner goth, as it tastes like Djarum black (a goth stereotype). It's my new go-to flavor; I've already ordered three back-up bottles. Since it's such a harsh flavor though, I haven't been puffing it since I got the bronchitis that's been going around.
     I was recently recommended a new flavor from a company called Crushed. It's a dragonfruit snowcone flavor called Dragon Slayer. Perfect name for a fantasy geek like myself. And is it good! It's completely amazing and I'm thinking of getting a few backup bottles of it, too.

     I discovered a new website called Sonoran Spice Company! It's heaven for a spicy food addict like me. For around $30, I ordered a 16 oz. container of ground habanero pepper. It's good, but it must be used sparingly! I might order more when tax season comes around. But then again, they also sell 16 oz. ground ghost pepper... $50, but very tempting. I think I could take the heat, but I'll have to wait until my wallet can feel that burn.
     Tonight, I used the ground habanero pepper for some frozen chicken nuggets. And it was bad-ass; and yes, I dipped them in syrup (sugar-free). I had a mouth-gasm!

     Holy shit... Awww hell... I have a new love of my life! Her name is Mrs. Renfro. I don't know who she is, but she makes salsa. Amazing... fucking... salsa! I was at the grocery store when I saw the salsa section. I saw habanero and thought "Hey, yeah!" Then I saw it... IT! I saw ghost pepper salsa and went "Fuck yeah!" O.K.... I didn't say it out loud, but in my head (it's a party in there). I tried it, and it's bad-ass! Granted, it's not loaded with ghost peppers (the primary pepper ingredient is green), but they're there. I need to get some now. Right now.

     I discovered a discount store run by Mennonites in nearby Cannelburg. I found more ghost pepper salsa, among other things. "Other things" includes a sriracha made by a company called Badia. Oh, damn... I just... Wow! You can definitely taste the spice, but what really hits is the other half of what makes sriracha... sriracha: garlic. Sriracha is a nice blend of spice and garlic, but Badia brings both flavors to the forefront and bitch-slaps your taste buds with both.

"Hits like a Phillips Head into my brain"

     This drink I invented was so good I had to quote the great Soundgarden to title this blog entry.
     It's coming up on my birthday, so I got myself a present: a bottle of the Pinnacle Habanero vodka I wrote about last year (I think).
     I normally don't like to drink vodka, unless it's this or vanilla (for mixing pineapple upside-down cakes). I'm more of a rum and tequila person.
     in the tradition of the screwdriver, I've created the Phillips head. I replaced the 2/3 parts orange juice with the same amount of mango juice. And 1/3 part habanero vodka replaces the 1/3 part regular vodka.
     I had two already, and they're damned good. It's sweet and leaves a bite.

Habanero corn bread.

     While I was at work yesterday, I came up with an idea that I'd like to try. Being that cornbread is already sort of sweet, I decided that I will try to mix in some diced habaneros into the batter the next time I make it with beans. Sounds like a fine idea to me. I'll update later after I try it.

UPDATE:
     It's the 25th, 9 days later. I tried the cornbread and it was terrific! It spiced up the home-made pork and beans nicely.

Barbecue season.

     It's the cusp of spring/summer, and therefore it's outdoor cooking season. I've already had two cookouts - one at home (while late-celebrating Walpurgis Night with some tequila and absinthe) and one at work. This leads to seeing barbecue sauce featured more prominently on shelves.
     Right now, I have two favorites. I just finished an apple whiskey-flavored sauce today. It was damned good! I had it on a pork steak.
     Another favorite I finished a few days ago (cleaning out the fridge), was habanero flavored (no surprise there). It was exceptional. However, I haven't seen it again after I first got it. This Friday, I hope to find it again.
     I plan to cook some pork loin in the crockpot. Once it's moist and tender, then shredded, I'll mix some sauce in it. I'm making myself hungry now...

Chililoaf.

     I think I'm going to try to experiment with different styles of this amazing dish. I've been craving meatloaf lately, and I want to try different types. It's like pizza, chili, borscht, or sushi, in that it has basic ingredients that make it what it is, but there are various regional, familial, and experimental interpretations of it from that starting point.
     Meatloaf, in my view, is a concoction of ground meat (any type), with grain and egg to hold it together. Past that, like I said, there are different styles to go with from there. One way I learned when I was a kid was ground beef, oats, and egg, with cream of mushroom soup mixed in. Tastes like Swiss steak.

     But I discovered a new one! Chili-style! There's the foundation of ground beef, oats, and egg. Then I added 1 medium onion, enough serrano peppers (8000 - 23,000 Scoville units) to match the amount of onion, a medium can of diced tomatoes, a can of whole kernal corn, and a cup of red and black beans. For spices, I added 2 tablespoons of chili powder, a table spoon each of salt and red pepper, and a teaspoon each of garlic powder and cumin.
     After mixing them all together, I baked it at 400* for 1 hour. I had a nibble before work, and I was craving it all evening. After work, I had a helping and was amazed! I'd like to see what it's like to serve it over rice.
     I'm looking forward to trying different ways of chili meatloaf, and blogging more about it. I'm waiting for this years habanero shortage to subside. If I could find hotter peppers, I'd use them. But I digress from the main point; and that main point is that anyone reading this should try it!