Hey folks, it’s tuesday again and, today, I feel like trying something new. A different kind of product than anything that I’ve brought you before:
These are Chilli Bobs’ pickled onions, made with chilli and pink peppercorns. And labelled in pink and purple, to match.
Their kilner jar, alone, is quite distinctive. Yet so, too, is the pepper and I’ve previously found that those little pink peppercorns pair wonderfully with spicy food. Though I’d never have thought of using them in a setting like this.
Chilli Bobs’ pickled onions are an extremely creative product and there’s still at least one more surprise, hidden within. So let’s have a look, shall we?
So, folks, last week may have seen the release of my latest Hot Ones-style line-up but it also gave me the idea for something else. A quick and simple recipe, inspired by the show and by one of the companies that I’ve recently featured.
Back when I tried Chilli Bobs‘ Chimera Chilli Sauce, I mentioned that such a tangy sauce would be perfect for eggs and its maker got in touch to say that I absolutely had to try them scrambled.
So here I go, recreating Gordon Ramsay’s recipe and doing exactly what he told us all not to: Adding hot sauce!
Happy tuesday, everyone, and welcome to september proper. Today, we’ve got my first review of the month but it’s from some old friends, down on the east coast, who I really feel like I should have revisited sooner.
This is Reason. The East Coast Chilli Co. – Or ECCC, as I like to call them – ‘s supposed range topper. Their extra hot, naga-enhanced, habanero sauce.
Now, I love these guys. Their marketing man is super friendly, their sauces are delicious and their use of garlic, in particular, is masterful. But I’m a little sceptical on this particular product. Because, as much as I want to believe in the E triple C, I just don’t see how a five percent ghost pepper sauce is going to match or exceed the heat of their carolina reaper Midnight 21.
In fact, even at sixty percent, Dr. Burnorium’s most brutal naga sauce only achieved the same rating. And that was with unusually strong, roasted chillies.
So I’m not expecting anything super from today’s sauce, heat-wise, but I’ll be putting its claims to the test, anyway. And I sure am expecting some serious flavour, after the company’s others.
Hey folks, it’s that time of year again. The first thursday of september, on which I write my yearly homage to the Hot Ones YouTube show, designed to give you all an alternative and far more UK-friendly version of their ten sauce line-up.
Last year, I went a little off the rails with the most out there product selection that I could but, for today’s fifth round, I want to be a tiny bit more down to earth. To still pull a whole host of delicious finds from out of my review catalogue, yet also stick a little closer to the real show and bring back a few old favourite producers, in the process.
So, with that in mind, I’m going to kick things off with one of my all time favourite companies and see how things go from there.
Hello again, everyone. I’ve had today’s trio in my back pocket for a little while know and, as I understand it, so have two of the companies involved. Because, despite their products looking completely different, both Hot Pods and Foraged Fire have done their absolute utmost to highlight the flavours of fermented honey and garlic, in these two:
And, though our third item may have been made a little quicker, it still promises the same sweet syrup and bold root, at its core:
It’s Torchbearer’s Honey Garlic and, while it promises to be rather milder than their last garlic sauce, that reaper concoction was far from all heat. If They can bring the same creaminess and garlic kick to today’s product, without the world record chilli, my bottle’s going to be gone in no time!
So, without further ado, let’s take a closer look at the lot and see how all three manage to set themselves apart.
Hey folks, we’ve had a whole bunch of rather hot products, these last twoweeks, so today I thought I’d switch it up with something milder: Pure chillies!
No, I haven’t gone insane. Or at least, not any more so than normal. These jars are filled with jalapeños. Mild pepper, potentially made even tamer by being candied.
And, unlike the 📽️caramel flavoured ones📽️ that I got from Daddy Cool’s, they come in two different colours. As well as a most unexpected strawberry jam.
Because, as it turns out, Haynes Gourmet aren’t quite the condiment company that I first took them for. They’re candied chilli specialists and every single of of their creations uses that same, sweet and spicy base.
Happy tuesday, everyone. Several months back, I showed you all a brand new sweet chilli sauce from Brighton Hot Stuff and, when I did, I mentioned that it came free with one of my orders.
Well, this week, I think that it’s finally time that I showed you what that order was. Along with another little freebie that they’ve sent me since:
Today, we have two rather intriguing items from them – A habanero-based lychee sauce, drawing upon the company’s chinese heritage, and a mixed chilli and buckfast blend, made in conjunction with Super Nothing TV.
Both of which promise to be rather fruity in most unorthodox ways.
Hey folks, I hope you’re ready for another heaping helping of hot because, this week, I’m back with not one, not two but three fiery jerk blends, featuring everything from the traditional scotch bonnet to one of the UK’s absolute hottest. And every single one of them comes from a company that I know and love!
Hot Pods, Alkemio Kitchen, Daddy Cool’s and even Cliff, the Devon Chilli Man, are all represented among today’s trio and I’m looking forward to the lot. But, even so, one particular product stands out. And not just in its appearance…
So you may have noticed that I recently got my hands on something rather unique, from Hop’t. A dark and herbal, stout-inspired sauce which was actually part of a three pack.
So expect to see a little more of their range, in the coming weeks but, for now, I’d like to feature an old favourite that their hop-forward flavour reminded me of: Ginger Beard’s Preserves.
In the past, I thoroughly enjoyed a few of their products but it was their use of Electric Bear Brewing Co.’s pale ale, with its yuzu-like tropical fruit and citra-hop flavour, inparticular, that really won me over. It simply made the most amazing piccalilli.
So, today, I’d like to take a look at another of their beer-based collaborations and see if it holds up just as well. Specifically, this Chipotle Ketchup, infused with The Moor Beer Co.’s Porter: