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.
So, spice lovers, today it’s time for another recipe. Or, well, strictly speaking, it isn’t. My recipe of the month typically goes up on the last weekend and there’s still one more to go this january. But hey, I’m sure that none of you will mind getting something a week early.
Today, I intend to show you a birthday cake. One carefully crafted to please an online friend, who I met up with in person for the first time yesterday. And I would have kept that cake between the two of us, if it weren’t for one minor detail: This friend requested chilli.
Why? I’m not sure. I think, perhaps, that they just assumed that it would feature in anything I made but, whatever the reason, I decided to play it safe. I knew nothing of her spice tolerance and she wasn’t the member of the group who was super into hot stuff.
In fact, I knew very little of her food tastes in general. All I had to go on was that she liked things rich and jokingly identified as a moose but, fortunately, that was enough for me to have an idea.
I would make a chocolate mousse cake, at least partially for the bad pun, using some of the mildest, richest peppers that I knew of – The mexican ancho and pasilla. And I’ll show you how I did it, right after that “Continue reading” button. Continue reading
Well, it’s my birthday again but it might not be a happy one. Not when you’ve chosen what was probably the hottest and definitely the most expensive option on my poll.
This year’s extract sauce tasting is unlikely to be as brutal as 🔥 my first year’s 🔥 but I’m sure that it’ll at least give last year a run for its money. And it is, once again, two sauces.
Two sauces that I can’t show you until after the “Continue reading” button because one of them uses the F-word.
Hey guys, it’s coming to the end of may and my birthday’s just under a month away.
You know what that means. It means extract sauce! Sauce that’ll melt my face off with a single cocktail stick.
There’s only one problem. I haven’t been sent any to review lately.
So, this year, I have to pick my own poison and I just can’t do it. So, to make things both easier and more fun, I’m going to let you guys have a bit of a say.
I’m going to let you pick from three company’s unnaturally hot concoctions – Ones that I’ve been eyeing up throughout the year – and choose the one that kills me. All you have to do is read the rest of this post and vote in the poll at the end.
Assuming, of course, that you’re ok with strong language.