 in the second 18 minutes to 16 after a Leif 3-pointer with 16:34 on the clock. The Firebirds maintained their double-digit lead for the remainder the contest with Valley City getting no closer to within 10 late in the game.
“We did enough to win. Those guys (Valley City) are undersized but they go after it and they battle. So a credit to those guys. They give everyone a good game,” Gathman said.
Leif finished with 18 points and Josh Dahlen had 14 for Devils Lake, which has won two in a row going into a stretch of three games in five days. Tonight, the Firebirds are hosting Grand Forks Red River, in a makeup game that was postponed last Tuesday due to the Polar Vortex. On Tuesday, they will be on the road facing West Fargo.
Three players scored in double figures for the Hi-Liners, led by Peyton Zaun’s 16 points. Samuel Beierle and Avery Bennefeld each had 13 apiece as Valley City fell to 2-14 for the season.
P. Zaun 16, Beierle 13, Bennefeld 13, D. Zaun 7, Eggermont 6, Diegel 5, McGough 0, Thornton 0. Totals 16 24-28 60.
G. Nelson 27, L. Nelson 18, Dahlen 14, Frelich 8, Greene 5, Aanstad 2, Hanson 0, Widmer 0, Shepherd 0, Heilman 0, Bjornson 0, Zimmerman 0. Totals 25 10-17 74.11 August 2017, Addis Ababa - Supporting herders to get back on their feet and preventing further livestock losses and suffering are crucial in drought-hit Ethiopia where hunger has been on the rise this year, warned today the Food and Agriculture Organization of the United Nations (FAO).
FAO supported the provision of multinutrient blocks - food supplements for cattle - so that animals regain their strength. Herders in Somali region giving a multinutrient block to their weak cattle. Some 2 million animals were lost this year to drought. Photo: FAO/Tamiru Legesse.
Drought has devastated herders’ livelihoods, with many animals dying or falling ill.A new night shelter in Fort Worth is now home to women and children in hard times. Pam Daubert joins Good Day to talk about the shelter with Tiffany Rubenkoenig from the Junior League of Fort Worth. The organization is helping to fund the project with proceeds from the Christmas in Cowtown holiday market.
LINK: members.juniorleaguefw.org/?nd=cowtownI’m a chilehead. I’ve tried to compile the most comprehensive list of the hottest hot sauces and hot peppers on the web. If there is any hot sauce or pepper missing from this Scoville Scale list that your think I should add, please contact me and let me know about it. I need to know the Scoville rating for each sauce suggested, as well any other helpful information and links.
Some of the items (especially the ones in excess of one million Scoville Heat Units and hotter) below may not necessarily be “sauces” you apply directly on food — they are food additives and should only be used sparingly. The very highest ones are not liquid at all. These are capsaicin extracts and are powders or crystals, as pure capsaicin comes in crystaline form.
For more information on how the Scoville Scale for hot peppers and hot sauces is determined, read the What is the Scoville Scale article.
As of 2014, this is currently the Guinness World Record holder for World’s Hottest Chile, the Carolina Reaper pepper was grown by Ed Currie of Puckerbutt Pepper Company out of South Carolina. Also known as the HB22a.
A superhot, bitter chile originating from the island of Trinidad. The Trinidad Scorpion was the world’s hottest chile pepper in 2011 (it has since been dethroned by its sister strain, the Trinidad Moruga Scorpion) but is the current Guinness World Record holder until the folks at Guinness take a look at the recent NMSU CPI superhot research that was released in February 2012. The pods often look similar to a mushroom cloud or a jellyfish with slight habanero/scotch bonnet-like characteristics, and have a slightly bumpy appearance.
The Bhut/Naga/Bih Jolokia pepper is a chile pepper found naturally in the army garrison town of Tezpur, in the north-eastern state of Assam, India. It is a naturally occurring chile and held the Guinness World Record for the world’s hottest pepper from 2007 until Januray 2011.
"As its name suggests, the Bahamian pepper originates from the Bahamas, where it is still one of the major agricultural crops. This small, round pepper grows to only about an inch in length, and may be found in an assortment of colors, including yellow, orange, green and red. Interestingly, the Bahamian pepper grows upright in clusters, unlike most peppers that hang from their stems.
Similar to the Carolina Cayenne, the Charleston Hot is a variety of Cayenne created by the U.S. Department of Agriculture in South Carolina. Although it was not bred for its heat, it is much hotter than a regular cayenne, which averages about 30,000 Scovilles. In fact, it’s almost as hot as a habanero but with a great cayenne flavor.
Malagueta pepper is a type of chile used in Brazil, Portugal and Mozambique. It is heavily used in the Bahia area of Brazil. It apparently gets its name from the unrelated melegueta pepper from West Africa (Zingiberaceae).
Sometimes spelled “pequin”, the Piquin pepper (pronunciation: pee/puh-KEEN) is a hot chili pepper cultivar commonly used as a spice.
The Aleppo pepper, also known as the Halaby pepper, is named after the city of Aleppo in Northern Syria. It is commonly grown in Syria and Turkey, and is usually dried and crushed.
Ancho peppers are are the dried version of Poblano, or “people” peppers. Their flavor is somewhat sweet and somewhat raisin-like, with medium heat.
The Cubanelle is a variety of sweet pepper. When unripe, it is light yellowish-green in color, but eventually turns bright red. Compared to bell peppers it has thinner flesh, is longer, and has a slightly more wrinkled appearance. It is used extensively in Puerto Rico’s cuisine.
Please keep in mind that the Scoville heat units listed are just estimates at best. Scoville units for each sauce or chile pepper may vary greatly due to the seed lineage, season, climate, soil, and other conditions in which the peppers and ingredients are grown.
Comparisons in this Scoville Scale chart to jalapeño peppers are based on an “average” of 5,000 SHU for the jalapeño, and the high end SHU for the sauce or pepper in question.
If you find anything missing from this Scoville Scale chart, please contact me and I’ll try to update this list ASAP. Thanks!Did you know that there are at least three ways of making the dumplings for Chicken and Dumplings? My Mother used to use biscuit dough and the dumplings she made were soft and fluffy. My husband’s grandmother made dumplings that were big and almost noodle-like. Then my own Grandmother’s take on dumplings was to make them very, very thin and even closer to being noodley.
I’ve made all three types and my favorite, also my family’s favorite, are the large, flat dumplings that aren’t thin enough to be called a noodle.
And did you know that Chicken and Dumplings don’t make good photos? They look kind of yuck in pictures but I’ll do my best.
To begin your chicken and dumplings you need to cook some chicken and keep the cooking water/broth to cook your dumplings in. Use the best chicken you can find and be sure to use the whole chicken not just white meat so that your broth will be as flavorful as possible. Don’t take the skin off the meat either. Chicken and Dumplings are a high fat, high carb meal. So use good fats in it, healthy chicken.
Bring a pot of water to a boil, add the chicken or chicken pieces, lower the heat. Add a carrot, one stalk of celery, one small peeled onion, about 6 black peppercorns and about a teaspoon of salt. Cover the pot and allow it to cook til the chicken is falling off the bone.
Once the chicken is done and very tender, you can take the pot off the heat and the chicken out of the broth to cool. When the chicken is cool enough to handle, take all the meat off the bones. Keep the bones to make some more good bone broth. Take all the skin and cartilage pieces off the meat as well.
Pull the meat into shreds or bite sized pieces and then add all the meat back to the broth. Remove what you can of the carrot, celery and onion. They make a good snack.
Now determine if you need more broth. It depends on how many people you want to serve. If you have enough from where you’ve cooked the chicken, that’s fine. If not, add some more good chicken stock to the pot.
Taste the broth and add