Greetings again, fiery food fans. Today’s feature comes, at least in part, from one of you. So, if you’re reading this, Verminskyi, thanks for the suggestion!
But, that said, I didn’t want to bring you all just one product this week. I’m not just showcasing the requested Wiltshire Chilli Farm salt.
No, I’m pairing it with a second product from an equally well known brand. Another naga salt, similarly-spiked with peppercorns to enhance both heat and flavour. This week, we’re looking at The Chilli Jam Man, too:
A second salt-based showdown to test Wiltshire’s “fearless flavour” oncemore and see how they fair against a more mainstream opponent.
Will their second salt knock it out of the park, like their milder chipotle sort, or will the Jam Man prove himself the fiercer rival? Read on to find out!
Happy halloween, my fellow heat freaks. It’s trick or treat time and I’m really hoping that today’s seasonal special is the treat that I was promised.
This “cauldron” sauce has come to me, quite last minute, from the lovely folk of Brighton Hot Stuff. Too late to make my usual tuesday timeslot. Yet the company’s previous products have earnt my respect through their flavour and I’m willing to fit them in, where I can, with that rare thursday review.
There is, however, a nagging voice in the back of my mind which can’t be ignored. One that’s more sceptical of this sudden freebie, thinking “This would be the perfect time for a company to prank you with another Hell Unleashed.”. And it’s not just BHS’ work, either. It’s a collaboration with a company who I can find very little about online. One by the name of Lazy Scientist.
So, while it’s likely no more than my own paranoia, I’m going to be taking things a touch more cautiously with today’s review.
So, as I mentioned in last week’s restaurant review, I went to Brighton’s Fiery Foods festival the weekend before last and got to see a whole bunch of new sauces. Some from newer companies and some from old favourites.
Today’s review is of the latter but I didn’t actually get it at the event. I picked it up a few days prior, on my stop over in london, because I didn’t want to risk its maker having run out. It is, after all, a very special limited edition:
And it’s the most exciting thing to come out of Burning Desire Foods since their chipotle syrup.
Happy thursday, folks. Today, we’re back for round three of my Hot Ones-style line-up.
Because, given the popularity of the show, I feel like it’s worth making an annual tradition out of. Especially when importing some of their actual sauces can be quite the struggle.
So here I am, yet again, to provide you with a more brit-friendly alternative, comprised entirely of sauces that are available in the UK. Sauces that I have featured on this very site and know will make for the most enjoyable and entertaining of challenges.
You can read all about last year’s choices in my previous post but, this year, I’m going to be refreshing most of the line-up, oncemore. So, as with the last time, read on to see which old sauces have stayed, what new ones have made my list and why I’ve made the decisions that I have.
Or watch 📽️ my YouTube videos 📽️ to see me tackle a line-up of real Hot Ones sauces.
Happy tuesday, folks. Today’s review has been a long time coming.
This particular jar was found at a food festival by my buddy, 📽️ Lord Grim 📽️, but I’ve known about the Chilli Jam Man for longer than I’ve had this blog.
Because, while I don’t know what festival my jar of bhut jam came from, it really doesn’t matter. The Chilli Jam Man is one of the biggest names in artisan fiery food, possibly even the biggest, and you can find him and his “jambassadors” at just about every food-themed event this side of london. His coverage is a wonder to behold.
But it’s not just the one jar that I have from him, today. No, I picked up a couple, myself, to round out the range and better showcase his brand:
It’s my birthday again! Today, I turn twenty-seven and, like every other year, I rate some extract sauces. Ultra-hot chilli products that surpass the natural limits of my scale by using a chemical concentrate of chilli’s capsaicin.
So, while I would normally bring you a recipe post on a weekend, like this, I’m putting my cooking on hold for a bonus review of my annual suffering.
Yet I have something a little different for you, this year. A sauce that comes not from an artisan chilli company but from the garlic specialists of the Isle of Wight:
The Garlic Farm’s fang melting “Vampire Botherer” – To my knowledge, the only ever craft sauce to blend green chilli and chilli extract.
It’s not going to be as insane as today’s other item, given that a mere tenth of a percent of it is actually capsaicin concentrate, but I feel like its uniqueness is worth addressing, before I dive head first into the real deep end of the Five Finger Death Punch.
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.
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 Cooley’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.
Hey folks, I hope that you all had a good easter.
I know I did. But then, I always do. There’s just something special about combining chocolate with a treasure hunt so that you feel like you’ve earnt it.
Blog-wise, though, I’ve already done one massively chocolate-themed post in recent months and I have another cocoa-based review coming up shortly. I don’t want to overdose on the sweet stuff all of the time and I certainly don’t want to sicken you all with a lack of variety.
So, instead of a chocolate review this year, I’m looking at the other side of easter. The themes of death and rebirth, often represented by eggs.
Yes, chilli eggs – Pickled ones, even – from a company who specialises in just that.
An item I may never have found, had it not been for someone’s recommendation.
Howdy, peeps, it’s recipe day again and, while I don’t plan on doing this every week, I do have another mini one for you today. One that makes use of Mad Dog’s 25th Anniversary Gold Edition.
Why? Because something has to.
It’s a tasty sauce. A great blend of mellowed out reapers, scorpions and ghosts that even tastes rather mexican. It’s gentle on the palate but not even remotely gentle on the rest of the body. A brutal assault on one’s sense of heat at a freakin’ crazy
A heat that renders it inedible for all but the most hardcore of chilli lovers and was enough to send me and my friends loopy 📽️ with a single mozzarella stick 📽️.
So it should come as no surprise that I’ve barely touched my bottle since. I just don’t want that kind of mouth-hurting, mind-destroying challenge spice very often and my video reviews more than satiate any such need that I might have.
It is, therefore, about time I toned it down a bit. Made a secondary sauce out of it that’s only super hot, not beyond nature. Something that at least the crazy people, like me, might enjoy.
Here it is, my Mad Dog burger topper recipe.
Good general holiday season, everyone. I hope you’ve been enjoying it and that the coming turn of the year treats you well.
I’ll be making a vaguely themed review post then (and it’s going to be a goodie!) but, in the mean time, here’s a simple recipe to tide you over.
Not one for christmas food, per se, since I gave you that last month but one for some nice, warming, earthy gingerbread – A seasonal special all the same.