Pizza Hero

Happy thursday again, everyone. It’s been a while, I know, and I’d love to say that that was just a lack of content to focus on but, truth be told, it wasn’t. The fact of the matter is that my time and effort has been going elsewhere.

You’ve probably noticed, already, that my video uploads have increased in frequency and that I’ve started what will hopefully become a series of feeding celebrities at conventions.

Well, editing takes time, celebrity interviews take research and more of them say “no” than “yes”. Combine that with learning a new editor that doesn’t limit my output quality and trying frantically to get my new camera to take video of a decent length and you can see where much of my time has gone.

Alongside, of course, my usual quest for interesting chilli items and the writing about such.

It is, in fact, only because I fell ill recently that I had to put everything else on hold and found the time to read a book:

Pizzero

The Hero and His Elf Bride Open a Pizza Parlour in Another World or, as it rather unsubtly names itself in chapter 6, “Pizzero”. The same chapter where it more tastefully name-drops Tabasco.

And yes, that single name-drop is the only acknowledgement of spice in the entire book but it’s still the story of a young man becoming a passionate chef and it came highly recommended. I gave it a go and I really hope that you’ll at least read what I have to say about it.

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Spanish Superfruit

What’s up fiery food fans? My name’s Coran Sloss and, if this sounds like the start of a Youtube video, I’m very sorry but there is a good reason for it.

You see, today’s product is one that’s going to hold a special place in my heart, whether I wind up liking it or not, so I really aught to give you a bit of backstory to explain why.

As you’re hopefully all aware, this is a UK-centric recipe and review site, for the simple reason that I’m from the UK. More specifically, though, I’m british. British through and through.

I was born in scotland, I grew up in england, my humour is both pun-based and cynical and I speak only one language fluently. Yet my name is anything but typical of the country or countries that I call home.

My given name, Coran, comes from my mother’s irish heritage and, while similarly celtic, my surname is from my dad’s side, by way of america.

Both of my parents were well travelled and, between the two of them, they spoke more or less every major language in europe. And a few beyond.

It is from them that I have picked up my rudimentary german, french, italian and spanish – Enough to read an ingredients list, even if I can’t manage much more – and my interest in other cultures is likely their influence as well. My interest in weird fruit, though? That comes from slightly further afield.

In recent times, it has been spurred on by anime, my love of fruity hot sauce and a friend that I made on youtube but, even back in high school, I was buying dragonfruit, horned melons and yellow tomatoes to see what they were like.

And, before that, I had a grandma with a house in spain. One with a garden that grew something that you’ve probably never heard of. Nesparos – The key ingredient in today’s sauce and a fruit that I’ve not had since childhood.

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The Elder Jam

Happy tuesday fiery food fans, today we’re returning to devon. Or, more specifically, the South Devon Chilli Farm.

Last time we heard from them I was trying out one of their jams and I’m going to be doing the same again now. Only, this time it’s a rather different sort:

ElderJam

What I have here isn’t sold on its heat but on its elderflower content and the delightfully delicate, rather british and summery taste that that provides.

It’s their Elderflower Chilli Jelly.

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Curry in a Bottle

Welcome to june, everyone. To kick this month off in a rather special way, I’m looking at a pair of imported hot sauces that harken back to the dreams of my youth.

Coconut.jpg

Byron Bay’s Fiery Coconut Chilli Sauce, imported from australia by my good friend Matt Tangent, of Aussie Hot Sauces. And Hell’s Kitchen’s Rockin’ Rasta from the US, first imported by Russel of Grim Reaper Foods but, more recently, picked up by the UK’s largest importers, Hot-Headz.

And, if you’re one of my UK readers, you might recognise the coconut sauce on the left. It may be made in australia now but, until about a year ago, Byron Bay had a partner company producing it over here, as well. Matt actually brought this one over at my request, since I really wanted to talk about it. Thanks dude!

Yet, as excited as I am for the return of the Byron Bay range, theirs isn’t the only sauce on display today. Or even the only coconut one.

Neither of today’s items are quite the korma in a bottle that young me wished for but both are delicious, creamy, rich and sweet, coconut-based, curry sauces, all the same. Ones that my ten-year-old self would have been overjoyed to own.

So the question is: Do they still hold up to the more refined tastes of my mid-twenties?

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Dorset Berries

What’s up my fellow chilli lovers? This week, we’re looking at the fourth and final product that I picked up from Saucey Lady in reading.

NagaBoth

It has the exact same label as her other three so, much as I find Kaz’ logo amusing, I won’t be talking about it again today. And nor, for that matter, will I be mentioning the bottles that you can buy it in, since they were also discussed previously.

This week’s post is going to be all about the flavour, texture, heat and aroma of the sauce inside. The bit that matters most.

So let’s get on with it, shall we?

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Not So Great Ape

Happy tuesday again, everyone. It’s been over a year since I last mentioned today’s company but their name is one that I’ll never forget and their marmalade was darn good as well.

This week, The Chillees – Nick and Francine Lee’s punny little business – makes its return to my table with their Orangatongue Tingler.

OrangatongueTingler

An orange habanero sauce that their three out of five rating suggests may, in fact, be more than just a tongue tingler.

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The Mad Titan’s Molé

Hey folks, do you recognise this fruit?

HornedMelon

If you’re a Marvel fan, you should, ’cause this is the only thing growing in Thanos’ garden. And, while it doesn’t come from an alien cactus, the inside of the real kiwano looks more extraterrestrial than anything in Endgame:

HornedInnards

It’s a freaky-looking fruit and its taste is just as weird – A blend of cantaloupe, cucumber and lime – but it’s right at home with herbs and citrus. It’s more vegetable than fruit but a friend to fresh flavours all the same.

In today’s celebration of superhero movies and obscure, african fruit, I’m not going to be replicating the mad titan’s horned melon soup. That dish is as much of an affront to the world as his use of the infinity stones. A thick, snotty, disgusting mess of a meal, about which horror stories have trickled down through my family for generations.

You do not cook the kiwano.

This fruit or vegetable, whichever you choose to call it, is best served fresh or frozen. It’s typically recommended for use in mousses, smoothies, sorbets and citrus-heavy cocktails but, for today’s recipe, I’m going guac.

Mexico’s famous, creamy dip/condiment hybrid that brings together all things fresh and green.

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The Mayan Grind

Hello again, fiery food friends. Having heard from them just last month, I’m sure it comes as no great shock to see Fat Man Chilli Co on here once more but today, we’re getting just a little further out there in ideas.

That probably sounds like a rather bold claim after their wacky green sauce but that’s the thing – Both their green and their chilli ketchup were sauces. This week’s item is anything but.

What I have on show today is a grinder containing their Sweet Child o’ Mayan – A coffee, cocoa and chilli rub intended to glaze dark meats.

MayanChild

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Hot & Cool

As one bottle reaches its end, another two come to light. For today, dear readers, we’re taking another look at Daddy Cool’s. At his Ghost Pepper Extreme and Jeepers Reapers Revenge.

Coolbottles

Two of his hottest sauces, both in rather more current packaging than my past reviews, yet absolutely nothing to do with 📽️ the other Jeepers Reapers 📽️ that I tried. And still equally unrelated to Star wars.

But, while these sauces may be made for heat, they have a lot more going on than just that.

The Ghost Pepper Extreme is made with butternut squash, coconut water and an assortment of smoked ingredients to enhance the bhut’s flavour, while Jeepers Reapers Revenge contains scotch bonnet, roasted tomato and papaya to compliment its reaper chilli. I can’t say that I fully understand what that means for either but, having had Steve Coolie’s products before, I’m expecting the best.

Especially as this is only the second reaper sauce that I’ve seen boast a great taste award.

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A Very Attractive Sandwich

Happy Star Wars day, everyone! Today’s post has absolutely nothing to do with George Lucas’ famous franchise but my generation was one that grew up in the wake of the original trilogy, receiving every ounce of second-hand excitement imaginable in the run up to Episode One.

And, since I was young enough to enjoy that movie and the games that it spawned, Star Wars has been a positive part of my life for as long as I can remember. I may not be as obsessed with it as some reviewers but I have a lot of respect for the series, all the same, and I just have to acknowledge that today’s date is may the fourth.

Now let’s get on with this weekend’s main feature: A quick and easy, yet utterly delicious egg mayo recipe, featuring Daddy Cool’s Fatalii Attraction.

Because, now that I’m coming to the end of my third bottle, I feel like I should show you how I use the stuff.

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