Okay, folks, I really wanted to talk about today’s trio before christmas, when they were at their most relevant, but december is a hectic month and most of my time was taken up by my christmas recap. As well as catching up on everything else, afterwards. I didn’t have time to talk about today’s three then, no matter how much I wanted to, so here’s to making up for lost time:
What we have here are El Niño Hot Sauce, Karyo’s Satan’s Gravy and Fair Dinkum Fare’s Crumbs. And, while Fair Dinkum and Karyo’s products have booze and a band connection going for them, respectively, the main selling point of all three is still their flavour. A rich, dark taste that they all achieve in different ways.
Alright, everybody, we’re still a few days away from valentine’s day and I’ve got a review to write. You know it’s going to be a themed one.
Yet, at this point, nothing that I can show you is likely to arrive in time for the holiday. You’re not going to be giving it as a gift, so here’s something which isn’t just for february fourteenth:
The Seductress, from Henry’s Hot Sauce. A product which aims to highlight flavour over fire and, in doing so, really make the most of its thoroughly roasted brazilian starfish chillies.
Its label is one of the worst that I’ve ever seen, placing black text on black to render its name illegible. Yet, as with the upcoming Sonic movie, I’m cautiously optimistic about its contents.
The starfish is, after all, one of the tastiest mild red chillies around.
How’s it going, everyone? We’re already entering into the second week of february and, while that holds little significance for me, the rest of the world seems to place a lot of importance on valentine’s day. So it seems like now is the perfect time to bring you a recipe that I’ve been planning for a while.
Something rich, smooth, chocolatey and decadent, yet not without a fair kick.
This, dear readers, is a Midnight Mischief mousse – The perfect way to blend Saucey Lady‘s fruitiest and second hottest sauce into a delicious dessert for two.
Hey there fiery food fans, this week, I’d like to take a more thorough look at a couple of sauces that I’ve already mentioned. A pair from Bauce Brothers’ Hot 100 list:
If you haven’t seen that list, go give it and my reaction post a look. Then come back here to read my full thoughts on Glenroy’s Bunkum Bay Hot Sauce and Hot Face’s Scorpion Scorcher.
Two sauces without much other connection.
Sup peeps, today it’s time for another cheese review and this week’s product is one that I know well:
One of five different chilli cheeses from 546 Cheese but the only one that’s actually hot.
Boy is it, though! This is their scorpion pepper cheddar and it doesn’t pull any punches, with a fierce
that comes in gradually, yet quickly.
It’s definitely not for beginners and nor is it in line with the rest of their range but what about its flavour? Is this a cheese worth trying for those who enjoy such fire?
Hey folks, it’s recipe time again but, this month, I’m doing something that I haven’t done in a while – Reviewing someone else’s recipe.
You see, as I mentioned at the beginning of the year, I’ve had plans for ramen for quite a while. Yet my dreams of fiery tonkotsu were scuppered at the very start.
As it turns out, that milky-looking pork bone broth comes not just from making your own stock but from boiling the hell out of it for hours and hours on end. From getting every single ounce of fat and flavour out of the meat, which neither you, nor I, are likely to have the time for.
So I was all set to move on and make something else. Until I saw this:
A dark bowl of coffee curry ramen made by Pixel Tea, as part of his “Gourmet Smash Ultimate” series of Super Smash Bros. inspired dishes.
It caught my attention with its theming – Derived from the favourite food and drink pairing of Persona 5’s protagonist – but also provided a fresh spin on japanese noodle stew and just enough spice that I could make it a feature.
In fact, Pixel’s overview alone was enough to sell me on this one. But the fact that his dish makes use of a custom spice blend, rather than a custom stock, is nothing short of a godsend.
It doesn’t make this a quick meal but it still cuts down the cooking time considerably. From most of a day to around two hours, all prep included.
So let’s see how it works out, shall we?
Happy tuesday again, everyone! Today, I’d like to show you another import sauce, brought into the country by my good friend Russell, of Grim Reaper Foods.
We talked about his import business, some time ago, back when I had a look at Crazy B🔥stard’s range. He grabs some great german sauces but this one’s different. It’s dutch.
El Jefe, based in amsterdam, are a mexican-themed brand with the usual three colours – Mild green, medium red and hot orange. Yet, unlike most actual mexican brands, the pepper in their orange “Volcán” isn’t habanero. It’s a close relative known as the “suriname yellow”.
Or, more colloquially, the “madame jeanette” – In reference to one of brazil’s most infamous hotties.
The official rating of this pepper puts it at around the same heat as an average hab but its flavour and the way in which it hits are said to be quite different. I look forward to trying it. Continue reading
Hey folks, I’m just here for a quick site update today. Specifically, to tell you that you can now find my Pepper Excyclopedia in the link bar up top, under the “Peppers” heading.
Unfortunately, this means that my old pronunciation guide has had to leave, in order to make room for the new link, but it’s still accessible from the encyclopedia page and most of its information has already been ported over. All the relevant pepper pages now have their own little phonetic spelling.
Oh, and you’ll see that the favicon for this site – The little icon for each browser tab – has finally been set to something other than the default. A small change but one that I hope helps improve my blog’s appearance.
That’s all for now but I’ll catch you again tomorrow,
Coran “Spicefreak” Sloss
It’s another tuesday, everybody, and time for the first of my freebies from Saucey Lady. Four of her standard-sized sauce bottles that I chose but wasn’t charged for, on the grounds that it was christmas.
Thank you, Kaz.
Of the sauces that I chose, only two are new, but you’ll be seeing the lot, anyway, as the other feature in recipes and an upcoming video.
For now, though, I’d like to talk about this one:
Her St Clements, named in reference to the classic schoolyard rhyme and her inclusion of both oranges and lemons. Fruit that, when combined with the product’s aji limon chillies and yellow bell peppers, give it a warm and vibrant yellow unlike anything else in her range.
Despite having the exact same label as all of her others, this sauce stands out as a real looker. And its UK Chilli Awards sticker bodes well, too.
But can it live up to those impressive first impressions? Well why don’t we find out?
Hey folks, we’re nine days into january, now, so I think it’s time to have a look at where my blog is headed. But, before we get started on that, let’s see how I did with last year’s resolutions, shall we?
Twenty-nineteen was supposed to be my year of getting things done. Of clearing out my backlog, both blog-wise and video-wise, in order to bring you fresher content. That didn’t work.
Everything that I promised you in my previous resolution post did get addressed. I did get my entire backlog of pre-microphone upgrade videos out of the way, to allow for better audio quality in the future. And, while I didn’t upload every one of my reviews from Reading Chilli Fest, I did show you every product that still exists.
On paper, that’s a success, but sacrifices were made to make it happen. I still have a significant backlog of reviews from Challock Chilli Fest, on top of what I picked up in brighton this year, and the christmas videos that were supposed to go up last month won’t be seen until tomorrow.
All that I’ve done is trade one backlog for another.
Yet this year has seen a better balance of mild and extreme products than the two years before it and the look of both my site and my YouTube channel has improved. Plus, while I’d like to manage more of them, my mini-recipes do seem to have gone down well.
In short, last year was a bit of a mixed bag – Neither success, nor failure, but a bit of both.