Welcome back, everyone, to the last of my importer highlights. At least for a while.
Today, we’re looking at a company called Sous Chef, who previously featured as the suppliers for my rare peppercorn taste test and the bean paste in my mapo tofu.
This time, though, I don’t want to focus on their ingredients. I want to take a look at their import sauce:
Why, because these guys don’t import a lot that’s ready to eat but they do import one of the most talked about sauces on Hot Ones. The controversial Ghost Pepper & Blueberry from Bravado Spice Co.
So today, I’ll be looking at that and a little something from the UK that they also stock. But we’ll talk about that item in a bit.
Greetings again everybody. Last week I showed you a hotter, more sophisticated and way more citrusy take on habanero Tabasco. An item that prided itself on achieving a complexity of flavour with one of the simplest ingredients lists that I’ve ever laid eyes upon.
A simple, familiar, louisiana-style sauce, properly aged and fermented to get the most out of its peppers.
Today, we’re taking that same concept and applying it to a chilli that I’ve never seen used before – Green cayenne.
We’re looking at The General’s Hot Sauce and their Marine Green, complete with a pretty stunning and weighty, grenade-shaped bottle:
A custom container that I’m sure has sold many a sauce of theirs, state side, but has also upped the costs involved quite substantially. I don’t normally talk about price but this particular product is going for £12.99, after import, from Hot-Headz and, at that price, you’re gonna want to be sure that you’re getting your money’s worth.
So, unless you’re prepared to drop double digits on a(n admittedly stellar-looking) bottle alone, I strongly suggest that you read on to find out what makes this week’s item special.
It’s thursday again, fiery food fans, and it’s a weird one.
Once again, I’m bringing you a sauce review off schedule. And no, it’s not for jokey reasons like last time.
Noone’s said that this sauce or its peppers are inedible. It’s just not available in the UK.
It’s an australian sauce that focuses on a unique heat source – A distant relative of black pepper known as the tasmanian mountain pepper.
Or, in some cases, the diemen pepper berry, the name from which today’s company get theirs.
Hey everyone, it’s october. And you know what’s special about october?
It’s the month with halloween in it.
And yes, I know, halloween’s still almost a month away but what use is a holiday product review if it goes up on the holiday? I’m doing this early so that you have time to track down the items involved, should you feel the need.
Or maybe just to warn you what’s in store if you knock on my door this year.
Either way, I’m talking about gummy bears.
Three different brands and four or five different products, for a full comparison of every sort I’ve seen.
Hey there heat eaters, it’s nearing the end of another month so it’s time for another spicy recipe.
Recently, these have been part-chinese fusions but I’m taking a break from that today because someone, somewhere said “cornbread”.
Yes, sometimes that’s all it takes to inspire me. A single compound word.