Ep 1. Too Hot to Handle

In the first episode of season 5 of Man, Fire, Food, host Roger Mooking explores the intersection of heat and flavor with a focus on dishes that are too hot to handle. Mooking travels to various locations across the United States to learn about the unique and diverse ways different cultures use spicy ingredients in their cooking.

Starting off in Nashville, Tennessee, Mooking visits a local hot chicken joint where he witnesses the making of this city's signature dish, hot chicken. He learns about the history of the dish and the process of marinating and frying the chicken in a fiery coating made with cayenne pepper and other spices. The heat level ranges from mild to extremely hot, with some eateries even requiring a waiver to be signed before attempting the spiciest variation. Mooking gets a taste of this fiery chicken and feels the burn as he samples different spice levels.

Next up, Mooking heads to Texas to explore the state's love for barbecue and its spiciest offering, the brisket. He visits a traditional Texan BBQ joint and meets pitmaster Tootsie Tomanetz, who shows him how to prepare brisket that packs a spicy punch. Tootsie smears a thick layer of black pepper onto the meat before smoking it for hours, creating a bark that is both flavorful and spicy. Mooking enjoys the mouth-watering brisket and notes the unique combination of heat and smoke.

Continuing his exploration of heat, Mooking travels to Mexico to try one of the spiciest liqueurs in the world, chili-infused mezcal. He meets with local mixologist, Monica Solis, who shows him how to use the fiery beverage in a spicy cocktail called The Phoenix. Monica mixes the mezcal with citrus juices, jalapeno peppers, and other spicy ingredients to create a drink that packs a flavorful punch. Mooking enjoys sipping on the cocktail and notes the unique combination of smoky, spicy, and sweet flavors.

Mooking then heads to New Mexico to sample the state's infamous Hatch Green Chile, a spicy pepper that is grown exclusively in the Hatch Valley region. He visits a local chili farm to learn about the growing process and the different varieties of peppers. Mooking tries the peppers in various dishes, including a green chili cheeseburger and a spicy chili stew. He notes the chile's unique smoky and earthy flavor, along with its signature heat.

Finally, Mooking heads back to the kitchen to create his own hot and spicy dish, inspired by his travels. He prepares a spicy shrimp and coconut milk curry, using chili paste, jalapenos, and Thai red curry paste for a fiery kick. He combines the spicy ingredients with creamy coconut milk and tender shrimp for a flavor-packed dish that showcases the perfect balance of heat and sweetness.

Throughout this episode of Man, Fire, Food, Mooking showcases an array of dishes that are too hot to handle. He introduces viewers to unique and diverse spicy ingredients and shows how different cultures use them to create flavorful and exciting dishes. The show celebrates the power of heat to enhance flavor and explores the ways in which spicy foods have become an essential part of our culinary landscape.