Brighton’s Back!

Happy tuesday again, folks! Would you believe that I’ve got another set of review samples, this week?

Today’s pair come to us from Brighton Hot Stuff, who, as I’m sure you know by now, are a very collaborative bunch. Be it working with me, to show off their products, with the Lazy Scientist, for a fermented halloween special, or with the Chilli Children Project, to support a thematically appropriate charity with their Bird’s Eye sauce, these guys are always up to something. And, this time around, it’s a partnership with the famous Jaz Coleman, of Killing Joke, so that he can have his own hot sauce, to go with his recent pie line:

Yet I said samples, plural, so you know it’s not just his sauce on display today. No, I’m also featuring BHS’ other new addition to their line-up – Their Kimchi hot sauce:

Two products that, at first glance, have little in common beyond their producer. But both feature a key ingredient that’s completely changed otherwise awful vegan cooking, for me. So, in my mind, at least, they definitely belong side by side.

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Tom’s Triple Threat

Happy tuesday again, everyone! This week, I’ve got another set of freebies from Tom’s Curious Sauces and one of them’s an old favourite of mine:

The blueberry and ghost pepper “Purple Pain” that I tried in 📽️one of last year’s christmas videos📽️. Now wrapped in a fresh new label to further emphasise its connection to the artist known as “Prince”.

But what are those behind it? A couple of christmas specials perhaps?

I can’t say for sure but that Cranberry certainly does sound seasonal and the Angry Ass has the appearance of a tacky gift sauce. Though, knowing Tom, I suspect that both will taste a lot better than the bargain bin products which his Ass resembles.

Yes, I have high hopes for this new pair and I’m really rather excited to test them out. Yet I’m also just as eager to see what the Purple Pain is like when I’m not all frazzled from a vile extract item.

Will it still be as delicious and mild as I remember?

All three of today’s sauces have high bar to live up to, so let’s get to the review.

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Sweet Alchemy

Hey folks, it’s been almost a month since the intersection of international chocolate day and national curry week, when I featured The Chilli Alchemist‘s Dark Matter Chocolate, and, in that time, I had hoped that I’d also be able to show off their sauces.

Unfortunately, that hasn’t been the case.

Major computer problems have slowed down the release of the video in question and, while I’m working on a solution as we speak, it may still be a short while before I can properly feature the company’s main range. So, for the time being, you’re going to have to make do with their dessert toppers, instead:

An indulgent-sounding pair of chilli chocolate and salted caramel spreads, wrapped in equally dark and decadent-looking labels which have only heightened the excitement that I already had for them.

I’ve been looking forward to these two for quite some time now and, if they’re even half as good as I imagine, they’re going to be utterly amazing. So let’s see how they compare to my mental image, shall we?

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More from Marie

Hello again, everyone. I hope that you’re all staying safe and doing well and I hope that you managed to eke out at least a little enjoyment from this year’s stay at home halloween.

Personally, I spent the whole week working, harder than ever, to bring you videos and recipes. So, for my first november review, I’d like to talk about something simple and relatively easy to write about. Yet not at the cost of flavour.

These two are from a company that I featured a long time ago – Marie Sharp’s – but they’re very different to the previous sauce. Far less green and far less cactussy.

So, the question is, will her Pure Mango Habanero and Original Garlic taste just as fresh? And will their lack of nopal make me like them more?

Read on to find out.

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Not Really Kashmiri

Hey folks, welcome to november! I know that national curry week was last month but I just so happened to come into a whole load of bananas and coconut, recently. Inspiring me to look into one of my mother’s favourite curries: The kashmiri.

A sweet, creamy, fruit-based curry from exactly the region that its name implies.

So it was a simple prospect: Research a real kashmiri, put my own little twist on it and, if all went smoothly, write up my results for all of you. Easy content, right? Well, not exactly

As it turns out, an authentic kashmiri curry is based around mangoes and lychees, not bananas. Still fruity, yet very different from what I had in mind.

So, while today’s dish does take a little inspiration from it, in its spices, it also draws upon the malayan and a whole host of more keralan meals, in order to form a truly delightful, caramelised fruit curry with neither an official name, nor any specific region to call its own.

A pan-indian fusion, if you will, which gets its mild heat from a blend of rich and raisin-like, mexican chillies, in order to best complement the banana without adding any extra sweetness. Because, if I’m going off-script already, I might as well go the whole hog.

There’s nothing traditional about today’s recipe but I’m eager to share it, all the same. It’s too good not to.

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Carolina Chocolates

Happy halloween, everyone!

This year, the haunted all hallows eve falls on one of my recipe days and I’m bringing back an old favourite to celebrate. A little something with a lot of heat, once posted on my (now abandoned) Imgur account, several years ago.

Yet these white chocolate and carolina reaper truffles never made it to my site properly. Only an 💀edited version💀, making use of Grim Reaper Foods‘ old chipotle and orange extract.

So, now that my skills and understanding have both had time to improve, I’m going to right that wrong and bring you an update on my favourite recipe for working with the current world record holder. And, more specifically, for enjoying its flavour at a somewhat more manageable heat.

Even if it is impossible to tame the reaper completely.

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Green Doppelganger

It’s the end of the line, boys! And girls. And anyone else who’s reading this.

And, with that, I’m pretty sure that I’ve gone and blown what little credibility my old west gangster impression may have had. But that’s okay. It’s the end of the lime, anyway. One of Daddy Cool’s more recent sauces:

Yes, this week I’m reviewing his latest attempt at a green jalapeño product. One which, I suppose, is the replacement for his old 💀Hybrid💀. Though it’s got none of the coconut or kiwi and far more of a focus on its green chilli.

Is this new sauce an improvement? Is it as amazing as the rest of Daddy Cool’s current range? Or will it be as much of a mess as his okra bites recipe?

Today, I intend to find out.

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A Ketchup Comparison

Sup dudes, it’s time for that Chillichup that I mentioned. Time that I finally talked about Carrington’s milder, more ketchupy, main product.

But, since I didn’t much care for their harissa, I’m going to throw another, far hotter, ketchup into the mix, as well, from a company that I’ve previously enjoyed without fail. Hot Face Sauces’ Killer Ketchup, adorned with the seasonally appropriate mask of horror movie classic, Jason Vorhees:

That way I can be sure that at least one of today’s items will be worth recommending.

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The Chocolate Curry Combo

Hey folks, today’s going to be a bit of a weird one.

You see, I’m celebrating international chocolate day, for the very last time, but it’s also the end of national curry week. The same bizarre blend of food holidays that we saw in twenty eighteen but, this time around, it falls on a tuesday.

So, instead of a recipe, I’m bringing you a thematic review. Or two, since I have nothing on hand to match both celebrations and haven’t had since Monteƶuma’s satay bar.

That said, though, I still think I’ve got some pretty exciting products to share with you today:

Fire Foods’ Tandoori Butter and The Chilli Alchemist’s Dark Matter chocolate.

One’s a blend of indian spices with a peanut butter base and the other’s a seventy percent dark chocolate with mint and popping candy, in tribute to the Alchemist’s Melliculus range. The first thing to come from the brand since Russell, of Grim Reaper Foods, took over.

Though it’s taken me a little while to get to it, because I wanted to hold off on writing about this one until its second batch.

I’ll explain why that is and why I won’t be celebrating international chocolate day again in my main post but first, I want to quickly mention the one thing that links today’s two products: Their use of ghost pepper.

Probably not a tonne of it, judging by everything else that I’ve had from Fire Foods and the Grim Reaper. Just enough to provide a pleasant, medium warmth and maybe some of that delicious, full-bodied, red chilli flavour.

Let’s have a closer look, shall we?

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Cauliflower Curry Bites

Happy national curry week, everyone! It’s back around again and, oncemore, I really wanted to put together a topical recipe for the occasion.

But I also wanted it to be a bit different to my other curry recipes and, after a little deliberation, I figured that it’d be fun to try out something from one of my favourite producers – Daddy Cool’s.

Now, this little dish of his isn’t the main event. It’s not strictly a curry but it’s a pleasant side, made using his gorgeous Okra and Garlic Pickle, to carry its delicious flavour through these light potato and cauliflower bites:

A particularly delightful addition to your curry platter, if not a delightful recipe to follow.

Hopefully I can fix its issues for you.

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