We tend to go out to drink in order to unwind from the stress of the work week. Once in a while, however, people decide to use drinking as an added challenge in life, a sort of sudden sharp focus consisting of pain and punishment to ones taste buds in the name of pride and story (and occasionally a t-shirt.)

So it is with Poe’s Kitchen’s devil mix known as the Ghost Chili Margarita, an infamous drink with the claim that it is so hot, it cannot be finished without the use of heat-dulling aids. I, thoroughly representing Blast Magazine, took this challenge this Friday to see if the drink had the kick to back up the claim.

Before tasting begins, a waiver must be signed in to alleviate Poe’s Kitchen from responsibility of you harming yourself in the consumption of the drink. Once the proper signatures have been put on the proper lines, the drink is prepared. It looks almost childlike, a sort of cherry red mixture served up with a lime. There are warning signs though, including the bottle of tequila filled to the brim with sinister looking peppers used to mix the Margarita. There is also an unmarked red bottle, which squirts a thin red liquid that burns to smell, and a thin line of chili and habanero powder put on the rim in under the traditional salt.

But it’s a challenge for a reason. I said what nearly were my last words (“I’ve always loved my mother and Big Bang Theory isn’t funny!”) and took a drink.

There’s a certain state of mind that believes that if you are to complete this challenge, you must take it the entire drink in a single moment, in order to not allow the more cautious parts of your brain to tell you how suicidal that really is. So I sucked it through the straw in a single breath and then sit back proud of my accomplishment.

I looked at the bartenders and patrons and think you see faces of awe and excitement. Then it sunk in that these are faces of terror and alarm. Then it hit me.

The pain was something out of Dante; it was freezing cold and burning hot all at once, with just a hint of being stabbed for good measure.

I headed for the bathroom instinctively, and while it felt like the world was falling out from under me, enough focus eventually got me to the stall. From there, primal functions of my body’s self-preservation systems kicked in and everything that had gone in from the last 48 hours came out of any place with an opening. Luckily it went black after a while, and sweet, sweet unconsciousness kicked in.

I came to, stumbled out of the bathroom, paid my bill, and had a friend take me home before the ambulance likely showed up, and I would have had to explain to nice EMTs why they had to ride out to Boylston Street.

The challenge complete, I walked away under my own power with a story to tell and a possible ulcer to deal with.

As a drink goes, Poe’s Kitchen’s Ghost Chili Margarita packs a bit of a kick. If your insides happen to be replaced with the engine of a diesel truck, then it might be something to try out. If you want to enjoy what precious little time you have with your stomach lining however, you may want to try the Sam Brick Red.

(ARA) – Literally soaked in flavor, marinated foods are undeniably delicious. But did you know that marinating also makes your grilled foods safer?

Anyone who loves the delectable flavor of hot-off-the-grill foods has probably heard that cancer-causing substances — such as heterocyclic aromatic amines (HAAs or HCAs) — form when the proteins in red meat, pork, poultry and fish react to the high heat of grilling and when fat drips off the meat and produces smoke.

But the researchers aren’t just pouring water on our coals; they’re coming up with solutions, too. Chemists at Kansas State University found that marinating meat for an hour in spice blends can reduce the formation of HCAs by 80 percent or more. They credit the antioxidant properties of spices with this change. Other researchers suggest that marinades may buffer the heat that causes the problematic chemical reaction, or that a combination of sugar, oil, and acidic ingredients decreases the carcinogenic compounds.

Not that you need a scientific reason to marinate. Savvy grillers know marinating improves flavor and the process isn’t labor-intensive. You can make your own signature marinades, or rely on the guaranteed results of quality mixes.

For safe and delicious grilling with marinades:

• Choose lean cuts of meat, which will drip less and produce less smoke. Trim excess fat.
• Prick the surfaces of meats with a fork before marinating to allow flavors to penetrate.
• Marinate foods in the refrigerator — not on the counter — in a glass, plastic, or stainless steel pan.
• Keep in mind that marinades that have been used for raw meat, poultry or seafood need to be cooked thoroughly before eating. So don’t baste with them during the last few minutes, don’t dip your finger in the pan to taste and don’t use the leftover marinade for sauce without cooking it first.
• Consider cooking meats in the microwave for a minute or so before placing them on the grill. Discard any juice that’s produced during microwaving. Use tongs or a spatula, rather than forks, to reduce drips when turning foods on the grill.
• Cook over medium (rather than high) heat to avoid charring foods. Let flames settle down before cooking over coals or wood, and turn the temperature down to medium on a gas grill. If you do char a portion of the food, cut off that section before serving.
• Flip those burgers. Again. They’ll cook faster (and produce fewer HCAs) if you turn them often.
• Consider other options, too, like soy burgers and soy hot dogs, portobello mushrooms and other vegetables. These foods don’t have the same potential to produce harmful substances that can result from unsafe cooking procedures — but they’re delicious when marinated nonetheless!

Here’s a simple, tasty recipe from Chef Kendall McFarland, research and development manager at Simply Organic:

Mediterranean Pasta Salad

Ingredients:

4 cups cooked pasta
1/2 cup extra virgin olive oil
1 package of Simply Organic Steak Marinade Mix

In a large bowl, toss the pasta with the olive oil and the Steak Marinade Mix. Serve as a warm or cold side dish.

Add olives, cheese or other vegetables if desired.

Staying with the same marinade for the complete meal, Chef Kendall also has this tasty recipe:

Tarragon Encrusted Salmon

Ingredients:

4 tablespoons softened butter
2 tablespoons lemon juice
1 package Simply Organic Steak Marinade Mix
1 to 1 1/2 pounds salmon steak — minimum of 1-inch thick

Preheat grill. In a small bowl blend butter, lemon juice and Steak Marinade. Lay salmon on grill using a fish grill plate, skin side down. Spread a thin layer of butter mixture on steaks. Grill eight to 10 minutes or until salmon is just flaky.

Serve with sliced fresh tomatoes as a garnish.

Courtesy of ARAcontent