Spicy Sauces, Piquant Powders

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Taught by Jonathan Soma

Soma was born in the South, is what someone from the North would say. He co-founded the Brainery, is the sciencey half of Masters of Social Gastronomy, and plans on getting married to Waffle House. In his more droll moments he is a tragic sellout to higher ed as a professor of data journalism at Columbia University's journalism school.

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I've been teaching a class about approximately every spice, but it turns out a lot of you are just interested in the spicy ones. Welcome to the class that is exactly for you. We're making hot sauce, but that's only the beginning.

We'll talk about the different kinds of chilies, what makes them spicy, and how they're ranked against one another. Never be mystified by the tens of thousands of dried chilies sold at your supermarket again!

We'll wrangle them into hot sauce and taste them in exotic spice mixes, along with learning a few recipes. Expect a bit of history and a dash of folklore as well.

You'll take home a container of your very own hot sauce, along with various incarnations of chilies and spice mixes!

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