I found this recipe while browsing lamb recipes on the internet. I do very little Moroccan cooking so it intrigued me and I figured I'd give it a try. The cumin, cardamom, cinnamon, allspice and ginger go very well with the strong flavor of lamb while the cayenne gives it a little kick.
Eggplant, spicy pepper flakes, and the rich flavors of olives and capers highlight this recipe for a non-traditional tapenade. It's great on sandwiches, meat or fish. This could be used as a dip with pita or crostini as well.
Video: Scott Roberts vs. Blair's Ultra Death Sauce
I have my money on Scott
Chile and hot sauce eating videos have become extremely popular over the past few years. Our friend, Scott Roberts, decided to take on Blair's Ultra Death Hot Sauce on video a few months ago so I figured I'd share it with you fine folks. While some people resort to eating chile peppers, hot sauce or other spicy foods to put themselves into a world of hurt ala "Jackass" for entertainment purposes, Scott's video is much more informative. This video says so much more than a written article ever could and Scott has an interesting and entertaining style.
Before I go any further I'll give you a little background on the two opponents:
In the red corner we have Scott Roberts who is a prominent player in the hot sauce industry. His blog, www.ScottRobertsWeb.com, is his main means of making noise in the world of hot sauce and spicy food. He's a friendly and helpful dude who has reached out to a few of us that are new to the spicy food community on a several occasions. Many kudos to Scott.
In the blue corner we have Blair's Ultra Death Sauce. Blair's products are very well known in the world of hot sauce for their absolutely maddening heat and Jersey attitude. They've managed to bottle pure capsaicin, put a corner on limited edition collectible hot sauce and produce award winning and record holding sauces on a consistent basis. Blair's Ultra Death Sauce weighs in somewhere between 800,000 and 900,000 Scoville Units, as estimated by Scott.