Hey folks, it’s tuesday, again, and last week we looked at some bright and tangy, yellow sauces. So, today, I figured I’d go the other direction with somethings dark. Yet twice as fruity.
Another couple from the companies that we’ve been looking at recently but, this time, they’re blueberry. Or, in the case of Alkemio Kitchen, Blueberry, Miso, Scotch Bonnet, Mint.
A very curious combination which is sure to provide an interesting counterpoint to Haskhell’s more traditional take.
Yo, what’s up, peeps? We’ve been on the rich and dark for a few weeks now and I think it’s time for something bright and fresh, to shake things up.
So, today, we have a couple of vibrant, yellow sauces from Alkemio Kitchen, down in surrey. A highly experimental dinner club restaurant who are pretty new to the hot sauce scene but sure do seem to have some crazy flavours. Like the Jalapeno, Lime, Mustard, Turmeric and Pineapple, Shiso Leaf, Calamansi, Sugar that you see here.
And, while their names are a mouthful, they’re also pretty informative. If you know what all of those ingredients actually are.
For those of you who don’t, however, I’m more than happy to help. Since I am, after all, very excited to get into these two before the launch of their their crowdfunding campaign, later this month.
Hello again, everyone, and welcome back to the last tuesday of march. The perfect time for a quite unusual pair.
Today we have two very different sauces, with very different heats and flavours, but one particularly appropriate ingredient in common: Chocolate.
It is coming up to easter, after all, so why not start the celebrations early with Ignis’ CNC9 and Haskhell’s Chipotle?
So, dear readers, we’ve seen both black garlic and sriracha quite recently but, this week, we’re seeing them together. Looking at an actual black garlic sriracha that just got released.
Which, because it’s such a garlic-forward style of sauce to begin with, should really highlight the difference between the regular root and its own blackened bulbs. Though, I’ll admit, that’s only half of why I’m excited for this one.
The other half is its maker – Daddy Cool’s – who’ve put out at tonne of great products, all throughout the half decade that I’ve been blogging. You can find more on them in my sidebar, to the right, but the short of it is that this is the latest entry into their square bottle line. Which, up until now, has been nothing short of amazing.
So obviously I had to jump on this sriracha the second that it hit metaphorical shelves. Because my expectations are through the roof. But don’t think that I’m going to go easy on it if they aren’t met, either.
Hey everyone, today we’re looking at some nerd sauce. Because, as a serious sauce nerd, how could I not give the new Nerd Sauce Co. a go?
Just like how Rad Dude Food‘s chilli concoction recently became their main focus, this company was born to help a bunch of chefs weather the chaos of the current pandemic. To bring their business into the online world and keep them employed, in this new, more digital age.
But where Nerd Sauce Co. differs is in what they make – A whopping twelve different sauces, only four of which are chilli, to the Rad Dude’s one. Is their quantity a detriment to their quality? I bought two of the most exciting flavours to find out.
Sup folks, it’s white day today and, if you haven’t heard of the holiday before, you might think that it sounds a tad controversial. But, in reality, it’s just the japanese holiday where people give back to those who gave them valentine’s chocolates.
No, the real controversy, today, is going to come from my recipe. Because, while I’m following the white day tradition of cooking up chocolate-based sweet treats, I’m also going to be adding in black garlic. As suggested by the Isle of Wight Garlic Farm.
I know that that’s going to raise eyebrows, at the very least, because most people seem to think that garlic should never go with sweets. And normally, those people would be correct. But this isn’t normal garlic.
Raw, cooked or even caramelised, the bulb has an intense, aromatic and sometimes almost fiery quality to it, which belongs as far away from chocolate cake as one can possibly get. But, by cooking it low and slow for a whopping fourteen days straight, the act of turning garlic black gets rid of every last ounce of that pungency. Leaving behind only rich, earthy undertones, a dark, balsamicky sweetness and a slight hint of anise.
And I don’t know about you but that sounds like perfect brownie material to me!
Happy tuesday, again, everyone! This week, I’m feeling a tiny bit thai, so I’m bringing you another sriracha. Courtesy of Foraged Fire.
A fairly typical, one-hundred mil bottle, wrapped in their familiar, simple yet sleek, label design. With just one stand out feature.
While the company haven’t given us any art to go on, they have coloured in much of the text and they’ve done so in a lovely warm shade of yellow. Because this is far from your standard sriracha.
This is a yellow chilli sauce and, while I’ve tried two different 📽️ yellow srirachas 📽️ already, there’s more, still, to today’s than just its colour.
As those coloured words will tell you, Foraged Fire haven’t just used any old yellow chillies for their sauce. They’ve specifically chosen two of the most citrussy – The fatalii and the ají limon.
So I’m eager to crack into this one. Well and truly excited to see just how well such a lemon-forward sriracha sauce works.
Let’s do it, shall we?
So it’s finally happened, folks. The day that I’ve been dreading. The one where, despite my best efforts, all of my time in quarantine finally takes its toll and I lose track of the passing of days.
This post was supposed to be up last weekend, for the end of february, but the date escaped me and I genuinely thought that I had another week to finish it. I’m really sorry that things didn’t go to plan but I guess that you’re getting two big recipes this month.
So, without further ado, here’s my latest curry:
And this one’s something quite unique, since it’s not the north indian cuisine that we’re used to, here in the UK, but something from the south. As well as being a dish that, despite containing chilli, gets far more of its heat and flavour from black pepper.
It’s called a chettinad and it tastes absolutely nothing like what we tried last tuesday. Despite both being classified as indian cuisine.
This week, everyone, I’d like to bring back a style of product that we haven’t seen in a long while: An exclusively cooking sauce.
An item type that I don’t often use in my daily life and, when I do, it’s usually just to amp up a left over stew. So, while I found Mahi’s three marinades pleasant enough, it takes a lot for me to actually go out and buy such a product. Something a little bit more exciting, like Mr. Vikki’s Keswick Market Curry Sauce.
A unique “curry sauce concentrate” which won me over way back when I was visiting Brighton Fiery Food Fest and checking out the stall of my favourite banana habanero chutney maker.
His freshly prepared sample was a stunningly flavourful, rich yet mild, dish. But will it still hold up, now that I’m making it at home?
Hey folks, I think it’s time for something tropical. Or, perhaps, somethings:
A trio of tangy fruit flavours from three different companies, each in its own unique colour.
The Somerset Chilli Co. brings us a greenish-yellow, pineapple and passion fruit sauce, in the form of their “La Playa”, with the most unusual addition of kiwi. Whereas Ignis offer up the other end of the spectrum, with their HPPM. A fermented red habanero product which also uses pineapple and passion fruit, to support its pepper, but throws mango into the mix, as well.
Then, in the middle, we have a more normal style of fruit sauce. The Sound System Sauce, from Howl at the Moon. An orange-coloured blend of mango, pineapple and good old scotch bonnet.
All three are different enough to do their own thing, so I’m not sure how much actual comparison we’ll see today, but there’s a consistent theme across the board and I’m definitely looking forward to trying the lot. So let’s give them all a look, shall we?