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(Ad) Epicurean Kentuckian: Knife skills a key to artistry, taste 2013-12-06 - 104 Public Square, Columbia, KY - Photo by CM/EK advertising photo. At first glance, The julienned jalapenos on this catfish sandwich are pretty, but appear perilous to one used to the fiery bite the peppers can have. But they were just right. Chef Gary Crawford usually dices jalapenos, just to give a tiny bit of the peppers. The secret he said, is to match the size of the bits to the heat - the estimate of the Scovil units, with higher ratings getting tinier cubes. He does this by cutting off a tiny bit and doing a taste test. Everyone has experience buying a number of hot peppers and finding that some are as mild as sweet bell peppers, while others can cause pain and anguish. "The pods nearest the ground are always hottest," says, "but if you have a sack of pepper from one plant, the only way to tell the heat is to sample." The sandwich above is Chef Crawford's take on a deluxe catfish sandwich - lightly breaded filets, on toasted bun, with lettuce, sweet white onion, tomato, and the mandatory "Halloween" pepper. Of course, this designer sandwich costs a bit more and there's a wait - it's not a part of the "Get it Quick," fare TaP's is establishing for those with 30 minute lunch periods. - EK Permalink | Comments?

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