Standing 25 feet tall, the Wildrose Charcoal Kilns stand today as an earlier sign of human attempts to eke out a living out of the harsh atmosphere in the desert environment of Death Valley. Completed in 1877, these ten beehive shaped kilns are located above the Panamint Range of Death Valley down a long, rough road in a very remote high canyon. They were used to burn local tree wood, particularly Pinyon and Juniper to produce fuel, which was then transported to the mines to be burned for smelting and ore extraction. Adjacent is the trail to Wildrose peak, which climbs to 9,064 feet, which makes a good day’s hike!
Sales erupted at Taco Bell when the chain introduced the new Volcano Taco in September 2008. A red corn tortilla shell filled with standard taco ingredients including spiced ground beef, lettuce, and cheese, is topped with a super-spicy cheese-based secret ingredient called Lava Sauce that makes this product one of the chains most successful new menu items. When the Volcano Taco was removed from stores three months after its launch internet groups quickly formed demanding the products hasty return. Apparently those campaigns worked. The Volcano taco has now returned to stores as a permanent menu item, along with a new burrito that also features the Lava Sauce. But there’s no need to go all the way to Taco Bell and beg for extra sauce if you want to spread the same spicy joy on your homemade Mexican-style creations. Get a box of Kraft Macaroni andamp; Cheese and use the powdered cheese inside to whip up your own Lava Sauce clone. Cayenne pepper cranks the sauce up to 800 Scoville units of heat compared to Taco Bells Fire Sauce at 500 Scoville units, which makes this the hottest stuff you can get at the chain. Now, with this secret formula, you can adjust the heat up or down to your preference just by playing with the amount of cayenne you add. You can also make the sauce lower in fat by using reduced-fat mayo.
Source: “Top Secret Recipes Unlocked” by Todd Wilbur.
5 teaspoons powdered cheese (from 7.25 oz. Kraft Macaroni & Cheese Dinner)
1 teaspoon water
1 teaspoon white vinegar
1/2 cup mayonnaise
3/4 teaspoon cayenne pepper
1/2 teaspoon smoked paprika
1/4 teaspoon granulated sugar
1/4 teaspoon cumin
pinch garlic powder
pinch onion powder
Basics on how to sterilize jars and cans.
By: Melanie Jimenez
If you plan to make large quantities of bottled recipes (click for pickled recipes, jams recipes), you’ll need to invest in proper canning equipment and tools such as a canner, a jar lifter, properly sized funnels and, of course, jars and their corresponding lids and seals Pick your pickled recipes: Papaya Atchara, Nata de Coco Atchara, Pickled Kohlrab
For a step-by-step guide on How to Pickle Veggies, click here
If you’re still trying to figure it out though, there are regular kitchen tools and equipment that you can use—guerilla-style, if you will. These will include a large, heavy-bottomed pot, a wide strainer that fits exactly in the pot (so that it will not jostle around), metal tongs, and silicone potholders for submerging into boiling water. You’ll be handling very hot mixtures and containers, so exercise caution.
Once all of the jars and have been boiled and set aside to dry, portion the mixture accordingly, and then seal tight. Place the filled jars into boiling water immediately, making sure they are covered with water by at least 2 inches. Begin removing the jars after 5 minutes, though for some fruit jams it may take up to 10 minutes. The longer they are processed, the mushier the contents will be, whether fruit or vegetable. Lift them out of the pot and leave to cool in a draft-free area, placing jars at least 2 inches apart.
For more details and a helpful how-to, visit canning and preserving blog Food In Jars’ Canning 101 guide at http://www.foodinjars.com/category/canning-101.
Photography by At Maculangan | Styling by Melanie Jimenez | Prop Styling by Rachelle Santos | Props from the Saizen (jars), The Yummy Prop Library, and stylist’s own (checked fabric, wooden tray and utensils)