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.
As another year comes to a close, it’s time to turn my sights to a new company:
Badgers Artisan Foods
A fairly recent one, started in 2016 with some home-grown chillies and this very sauce.
You might think, therefore, that they’d call it their original, but you’d be wrong. The peach and orange packaging and cheeky badger logo may look friendly and inviting but this is their Reaper Sauce.
It takes a bold chef to start a company with a world record but what I want to know is whether the taste can match the implied burn?
Welcome to december, everyone – The real month of christmas content but also the last week of it on my blog, since there’s no point in me making recommendations if I can’t be sure that they’ll reach you in time.
Today is definitely a seasonal review, though, and it marks the return of Holly and the Ivy, who you’ve seen before under their other name as The Mini Jar Company. Before I try out their little freebie, though, I want to give you a bit of backstory.
I dislike brussel sprouts. I don’t find them bitter so, just as with coriander, I’m not genetically inclined to hate them. I just do. The same way that many kids apparently hate broccoli.
After all, all it takes sometimes is a single bad experience to put you off a food for life. And let me tell you, getting your packed lunch wrecked by schoolyard bullies, only to have it replaced with an almost indeterminable green mush, is definitely a bad experience. A terrible introduction to the traditional veg of the season.
So it’s entirely possible that I’m going to hate today’s product through no fault of its own but, when Holly and the Ivy asked if I wanted to try their Red Onion, Sprout & Naga Chilli Chutney, I realised that I haven’t actually given the vegetable a fair shot in my adult life.
And, since 📽️ Mushemi Fire 📽️ and Cowley’s Fine Food have both proven that I can like even mushrooms if they’re prepared right, I said “yes”. I decided to give their christmas special a go.
Hey there folks, today we’ve got a little surprise freebie. A certain something from a company that needed no special introduction post because they only make the one product.
It’s an interesting one, though, and a pretty big name to boot:
This is Matt Tangent’s Bang Bang Chilli Oil and I’ve been wanting to talk about it for a while but there’s a second little something today that I’ve wanted to mention for even longer: The little bottle on the side that inspired Matt’s signature creation.
Happy thursday again, folks.
Today, we’re taking another look at my Hot Ones-style line up because it’s been a whole year. Time in which the range of sauces I can pull from has changed quite dramatically. Yet my love for the show has not.
You can read all about that and see what the old line up was in last year’s post but, this time, we’re focusing solely on the sauces. So read on for what new ones I’ve chosen, which old ones have stayed and why I’ve made the decisions that I have.
Hey again, folks. Last week we looked at a green sauce made mostly out of fruit and the two weeks before that we looked at fruity red chilli blends so, this time, to change things up a bit, we’re looking at something fruit-free and yellow.
Or at least, free from any non-pepper fruit:
Today’s item is Hot-Headz’ Naga Mustard sauce from their “Who Dares Burns” range – A superhot take on a classic mustard and chilli sauce. Which is a style I don’t feel like I feature nearly often enough.