His Paula Deen takedown went viral. But this food scholar isn’t done yet.
Michael Twitty’s mission: To evangelize about the African roots of Southern food.

Wow this guy is amazing uhhhhhh uhhhhhh such awesome work

-blogger at

“Twitty is deeply engrossed in both the African American and Jewish food traditions. “Blacks and Jews are the only peoples I know who use food to talk about their past while they eat it,” says Twitty, 38.”

“From Richmond it was a short jaunt to Colonial Williamsburg, where Twitty spent the week lecturing, conducting training sessions and cooking in period costume at three of the living history museum’s venues. In all his talks, Twitty emphasized the impact of chefs and cooks of African descent on shaping American and Southern cuisines in colonial times and after.”

“At a conference he met the scholar Robert Farris Thompson, author of “Flash of the Spirit,” a book about the influence of African religions on African American art that helped him see that “soul food” was, among other things, a spiritual term describing a mystical connection between humans and the animals and plants they eat.”

“He cooked and he gardened. He studied heirloom seed varieties, some that had been brought from Africa and some that had been carried from the New World to Africa and then, on slave ships, back to North America, among them okra, black-eyed peas, kidney and lima beans, Scotch bonnet peppers, peanuts, millet, sorghum, watermelon, yams and sesame. He called those seeds “the repositories of our history” and wrote about them in a monograph published by Landreth Seed in its 2009 catalogue.”

“Twitty’s embrace of all the various parts of himself — African, African American, European, black, white, gay, Jewish — sometimes raises hackles, as does his habit of speaking his mind. An article he wrote in the Guardian on July 4, 2015, suggesting that American barbecue “is as African as it is Native American and European, though enslaved Africans have largely been erased” from its story, elicited scorn and worse: Many commenters were outraged by his idea of barbecue as cultural appropriation.”

Confession: I really want a DA book set in the time of Arlathan. Maybe the events leading to the creation of the Veil. It could flesh out and set up DA4 events and revelations (like “The Masked Empire”). I just really wish for some ancient elven political intrigue! Also, the chance to see “scotch bonnet” Solas and hopefully Felassan

bravinto  asked:

Maybe Foggy/Brett, first time for both when they were 17? If you are interested?

Not quite a first time, but I hope it’s close enough to be enjoyable. 


When Ma pushed open the bedroom door, Brett slammed the laptop shut. “Ma!”

Ma rolled her eyes. “Foggy’s here,” she said.

“Great,” he grumped and scooped up his books. In the kitchen, Foggy was sitting at Brett’s place at the kitchen table, leaning back on two chair legs and grinning at Brett’s ma, who was looking as charmed as a person her age could with a knife in one hand and gutted scotch bonnet in the other.

“You here to do homework or you here to flirt with my mom?”

Foggy’s grin brightened. “Get a boy that can do both.”

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bitterbiracialbibliophile  asked:

I go to a 14-19 school with amazing labs, and just. Don't leave teenagers alone in labs. Dont do it. We've had kids fuck with almost ever reagent that isn't explicitly dangerous and many of the ones that are. One dude inhaled luria broth powder& thought he was gonna die. One of the 14 y/os I mentored sprayed 70% ethanol in his EYES. Multiple ppl ate scotch bonnet pepper off a workbench & I had to run and buy emergency milk. At least make an A.I babysit ur sciencelings Tony jfc

Tony: I left Dum-E with you!

JARVIS: He caused more damage than both Master Parker and Master Keener combined.

Tony: Well you’re both fired from babysitting duty.

JARVIS: Thank you, sir.


jake loves spicy food. he will eat everything. hot wings. curry. spicy sushi. super hot salsas. jake could probably put a scotch bonnet in his mouth and come out the other end just fine.

dirk orders the hottest kind of everything he can and claims to not even feel it as tears pour out from under his shades. his face is turning bright red. there is a little trail of snot running from his nose

at first jake genuinely believes him when he defends this as a reflex and that he can’t control his reaction. he orders dirk spicy food at his favorite restaurants and brings it home in carry out. he watches dirk eat gleefully. dirk is dying. 

eventually jake gets wise. 

but he keeps ordering spicy food for dirk until dirk owns up that he cannot fucking handle it and he is Weak. jake is like there, you see. was that really so hard. (dirk will not say “yes” but he very mournfully thinks it in jake’s direction.)


Allyuh want some Pineapple Chow? Made with fresh pineapple, red onion, scotch bonnet pepper, cilantro, lime juice, a pinch of salt and sugar - the longer it marinates the better! This sweet, sour and spicy snack can be eaten any time of day and super easy to make :)

Deleted scenes from Good Old Fashioned Lover Boy

(Where Matt goes to whine at Claire)

“With prose as purple as yours, you should write for Cosmo,” Claire says drily when he’s done. Matt glares as best he can; this from the woman who asked what broken ribs sounded like. It’s not his fault that everyday words are too shallow to describe what he can detect. The artistry of perfume. The undimmable heat of the human body. Foggy, Matt’s other heart beating.

“Foggy’s a good looking guy. I’m sure you figured that out in your own way. So yes, maybe he is dressing up to impress someone, maybe he isn’t. There’s only one way to find out.”

“Yeah, I know.”

“And I don’t mean listening from his fire escape!”


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Herb of the Week-Cayenne

Common names

Chili Pepper

The famous spice called the cayenne is a type of pepper species that is native to tropical America. The cayenne is a perennial herb when grown in natural conditions in tropical areas of the world, however, it can also be cultivated as an annual plant in areas outside the tropical zone - the cultivation of this plant is carried out as an intense commercial activity in many tropical and sub-tropical regions of the world. The cayenne is characterized by having a glabrous stem, the stem is woody at the bottom and branched near the top, the cayenne can reach a height of three feet or more when fully mature. The cayenne also has ovate to lanceolate shaped leaves, the leaves are entire and bear a petiole. Between the months of April to September, the plant bears white to yellow colored flowers which can grow singly or even in pairs of three each. The source of the commercial cayenne is the ripe fruit, this fruit is a multi seeded pod or pepper which is characterized by having an external covering which is leathery; it comes in various shades from red to yellow. Commercial chili comes in many varieties and forms, the more famous ones are from areas around California, they are the jalapeno, the serrano and the yellow wax. All chili varieties have the hot tasting and fiery property because of the presence of a chemical compound called capsaicin in the fruiting body. The hotness of different chilies can be measured and scored by the units devised early in the 20th century by Wilbur Scoville, a pharmacist, the scoring of capsaicin content in different chilies is carried out in units called Scoville Units - these measure the comparative hotness of different chilies. The majority of all the commercial peppers available in the market today come in a “hotness” range from a negligible zero to 300,000 Scoville Units according to this measurement. The commonly used culinary pepper, the green bell peppers have no scoville rating and at zero due to the absence of capsaicinoids in the fruiting body. The famous jalapenos pepper are considered to be fiery and come at a scoville rating between 2,500 to 5,000, the hottest Tabasco peppers and the different varieties of cayenne have scoville ratings from 30,000 units all the way to 50,000 scoville units. Topping the Scoville scale at a scorching 300,000 each are the Scotch Bonnet pepper from the Caribbean and the pepper called the Habanero from the Mexican area of Yucatan. The scoville unit has been replaced these days by a new hotness system, known as the Official Chili Heat Scale, that has a hotness rating for chilies from 0 to 10-simplifying the rating of chilies to some degree. In this new hotness scale, a rating of zero is still applied to the bell peppers - which are at the bottom of the rating due to the absence of capsaicin, a rating of 5 is given to the jalapenos peppers, a rating of 8 is given to the Tabasco and cayenne peppers, and the hottest rating of 10 is given to the Scotch Bonnet and Habanero peppers.

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anonymous asked:

I want more Will calling Hannibal "baby" fics from you. *cries*

don’t cry! here’s kind of the thing you asked for. Hannibal took it away from me.


“Baby, did you feed the dogs?”

“Yes, sweetheart, I did.”

Will shook his head and folded down his newspaper.

“Nope, not that.”

Hannibal ducked to kiss his neck. “No?” he asked, bestowing another kiss, lingering. “Are you sure, sweetheart?”

Will batted him away.

“Yeah, baby, I’m sure.”


“What’s for dinner?”

“Oxtail stew with scotch bonnets. It’s still simmering.”

Will wrapped his arms around Hannibal’s waist, fingers toying with his apron strings.

“Mmm, how much longer, baby?”

Hannibal leaned back against him, idly stirring. “Ten minutes, darling.”

Will dropped the strings. “No.”

“What’s wrong with ‘darling’?”

“Too European.”

Hannibal snorted lightly. “That’s a terrible reason and you know it.”

“Hey,” Will said, “I don’t make the rules, I just follow them.”

He dropped a quick kiss behind Hannibal’s ear and walked away.

Hannibal kept stirring, pausing briefly to frown and mutter quietly.

“That doesn’t even make sense.”


“Oh…. oh, baby…”

“Yes… oh, honey, you feel exquisite.”

“Nuh-uh. Off. Get off me. Now, Hannibal.”

“But we were - you can’t be –”

“You just killed my boner, now you have to deal with the consequences.”



Will creased his brow in puzzlement. “No, you know I take my coffee black.”

“No, I meant - never mind.”

Will’s eyes widened in understanding. “Ohh!”

He picked up his mug and set his hand at the small of Hannibal’s back.

“Nice try. Going for the Louisiana boy in me, huh, baby?”

Hannibal bent his chin to receive Will’s affectionate nuzzle.

“Perhaps. Do you like it?”

Will smiled and kissed his temple.



“Pinot or syrah, baby?”

“Whatever you choose, my love.”

There was a brief silence. Hannibal held his breath.

“It’ll do,” Will said, “but it doesn’t rev my motor.”

Hannibal exhaled in frustration.

“Fine. Syrah, please. And get two bottles.”


“Could you just tell me?”

“Huh - what?”

Will reached out to switch on his bedside lamp. Hannibal sat upright, glasses slanted down his nose as he set his book aside.

“I have, to my count, attempted twenty-seven different variations of pet name for you. None of them have worked. Would you care to perhaps give me some hint of what you’d like to be called?”

Will looked down at his fingernails, shrugging a little.

“I don’t know,” he said, “I haven’t really thought about it.”

The guilty lilt in his tone betrayed him immensely. Hannibal pounced.

“You have. Yes, you have.”

Will immediately flushed, cheeks hot and rosy.

“No I haven’t,” he protested, clearly lying.

Hannibal slipped off his glasses and rolled to the side, arched and ready to attack.

“Tell me,” he said, voice low and husky.

Will shook his head mutely. Hannibal bent low, nosing at his ear.

“Tell me, Will.”

At the mention of his name, Will’s breath hitched and the flush deepened. Hannibal smiled in pleasant surprise.

“Oh, Will,” he breathed, “do you like the way I say your name?”

Will’s lips were parted, eyes heavy-lidded as he nodded.

Hannibal licked his lips.

“Will,” he kissed a path down the column of his throat and over his jaw, “my Will.”

A rippling moan escaped Will’s mouth before he could stop himself.

“Oh, baby,” he murmured, “please don’t stop.”

Hannibal rolled over fully so he was atop Will, hips slotted together, breath close and warm. He brushed a kiss across his mouth, fingers tracing delicately along his side and heading steadily southwards.

“Oh, Will,” Hannibal said into his mouth, marveling as he arched helplessly beneath him, “I have only just begun.”

This Jamaican jerk curry hummus is lit!!!!
I know we’re supposed to use pita chips but this thing is so good with plantain chips. It’s spicy AF because I added scotch bonnet to it. There is so much curry in it. It’s just warm and spicy and good. I’m bout to finish this thing off and make more

Pumpkin Rice recipe

2 tablespoon(s) Grace Margarine
2 clove(s) garlic, chopped
1 medium onion, chopped
1 stalk(s) escallion, chopped
½ pound(s) pumpkin, cut into cubes with skin on
3 1/2 cup(s) water
1 packet(s) Grace Coconut Milk Powder
1 packet(s) Grace Cock Soup Mix
2 cup(s) Grace Rice
1 sprig(s) thyme
1 whole scotch bonnet pepper
½ teaspoon(s) salt (optional)

1. Heat Grace Hello Margarine in a large sauce pan and saute garlic, onion, escallion and pumpkin for about 3 minutes.
2. Add water, Grace Coconut Milk Powder and Grace Cock Soup Mix, stir well and bring to a boil for 5 minutes.
3. Add Grace Rice, thyme and scotch bonnet pepper. Adjust salt content if necessary and simmer for 25-30 minutes or until rice is fork tender.
4. Remove thyme and scotch bonnet pepper, then use a fork to fluff rice.
To Serve: Serve immediately with protein of your choice.
Recipe Note: Spinach or Callaloo can be substituted for the pumpkin.