Ashley Food in the Press

Ashley Food Company In The News

Red Hot Chili Peppers Sauces

Filed in Ashley Food in the Press by on January 27, 2002
Red Hot Chili Peppers Sauces

The Boston Phoenix – WHAT’S A SCOVILLE, you ask? By the time flames are dancing off your tongue and you’re on your knees wailing for a merciful death, you’ll know: it’s a measure of the heat in a pepper. And many people take sick pleasure in pushing their Scoville capacity to unbearable limits. They crave […]

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Long lines, hot food: Pig ‘n’ Pepper’s back in town

Filed in Ashley Food in the Press by on October 8, 2001
Long lines, hot food: Pig ‘n’ Pepper’s back in town

Lowell Sun, October 8, 2001 Long lines, hot food: Pig ‘n’ Pepper’s back in town Westford — Australia native Paul MacKay looked out from behind his sizzling grill — jam-packed with ribs and chicken — at the throng that packed the 4-H Fairgrounds yesterday for the 10th annual Pig ‘n’ Pepper festival. “I notice that […]

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In the Hot-Sauce Biz, When You’re Hot, It May Not Be Enough

Filed in Ashley Food in the Press by on May 15, 2000

Wall Street Journal, Monday, May 15, 2000 In the Hot-Sauce Biz, When You’re Hot, It May Not Be Enough Dave and Cathy Lutes Go Past Tabasco to Insane; At the Fiery Food Show Dave Lutes sells about 8,000 cases of ultra hot hot sauce a year. The last time he tried some of it himself […]

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Wings of Desire – POV, March 1999

Filed in Ashley Food in the Press by on March 31, 1999
Wings of Desire – POV, March 1999

Wings of Desire Beyond Tabasco, beyond wasabi and jalapeno and habanero–beyond any fire that has ever crossed your lips–lies Mad Dog Inferno Hot Sauce Buffalo Wings.  These wings, available only at Burger Bob’s, an unassuming café in Bozeman, Montana, may very well represent the world’s spiciest meal.  The restaurant actually has a disclaimer that must […]

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Mad Dog Inferno is HOT

Filed in Ashley Food in the Press by on January 27, 1999
Mad Dog Inferno is HOT

The roughnecks who fight oil-field fires begin by robbing a well’s inferno of its heat, which is “like nothing you’ve ever seen,” says Bill Mahler of Houston-based Wild Well Control Inc. While a room in a burning house can reach 315 degrees C at eye level, a burning oil well can hit 1,600 C. That’s […]

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Hell in a Bottle

Filed in Ashley Food in the Press by on October 7, 1998
Hell in a Bottle

The Hartford Courant, October 7, 1998 Hell in a Bottle Don’t let them think stress has scrambled your brains if you put something like Mad Dog Green Amigo Hot Sauce on the dinner table. Or if you feel like sprinkling a few drops of Ring of Fire in the marinade for tonight’s chicken, tell them […]

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LA Times: Hot Stuff

Filed in Ashley Food in the Press by on August 31, 1998

Hot Stuff LA Times 1998 Light My Fire carries 200 fire-breathing sauces and salsas and, according to manager Young Min, plans to stock at least 500 more.  If you think you can take the heat, Min recommends “Dave’s Insanity”–a perfect 10 on the hotness scale (Tabasco gets only a 5).  The label on the bottle […]

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LA Times: Objective Chiles

Filed in Ashley Food in the Press by on August 31, 1998

Objective Chiles LA Times 1998 Every hot sauce claims astronomical “Scoville units,” referring to an old-fashioned and somewhat subjective system of evaluating chile hotness.  Now the hot sauce catalog company Mo Hotta Mo Betta is taking the issue out of the speculative realm.  It has submitted all its hot sauces to a laboratory for High […]

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