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.
Hey there everyone, it’s recipe time again and, this month, I’m keeping things simple. A simple recipe for one of my favourite chinese side dishes that shows off a non-chilli spice that I’ve not featured before.
But, more interestingly, today’s recipe doubles as a review. A test to see how other versions of the spice affect the heat and flavour of my dish. Because I bet you didn’t know that there were more than two breeds of pepercorn.
This time around, I’m going to feature a whopping seven in my salt and pepper tofu but don’t worry – I’m still going to make a batch with the standard black that we all know and love.
And, while I enjoy the dish as is, you can easily swap out the tofu for fried chicken bits if you fancy something with more meat. Or just a different texture since I know that, even at its crispiest, tofu isn’t for everyone.
I’m not going to tell you how to fry that chicken in this post but there’s always my chipotle korma one if you need some pointers.
And, with all that out of the way, let’s get started, shall we?
Hello everyone, please welcome Simpson’s Seeds back to the stage. Without the accent of their last appearance but all the same lacklustre labelling:
Today’s bottle is clad again in plain paper, with nothing but black text printed on it. And, as you can see, you can’t even read it all from one angle.
It’s a problem that we saw before with The Unusual Chutney Company’s Fiendfyre but that sauce at least had art. The only thing this one has going for it, visually, is a gold trim to its shrink wrap.
Here’s the thing, though: I got this sauce from Reading Chilli Fest. I tasted it before I bought it. I know its looks aren’t representative of what’s inside this “Arrowhead Salsa”.
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.
Arrr, me hearties, it be talk like a pirate day* and do yer know what that means?
It means it’s time t’ batten down the hatches an’ bring out the Reading Chilli Fest booty fer a special, themed review, featurin’ Simpson’s Seeds’ Funky Monkey.
Because no salty see dog would be caught dead without such a loveable rapscallion on deck.
Greetings, spice lovers, today is talk like a pirate day* and I’m sure you know what that means.
It means it’s time for me to put in a little extra effort and bring you a themed review of another special Reading item.
But, this isn’t that review. This is a rough translation of it. The real review I wrote for you took far more time and effort, learning how to not only talk like a pirate but also spell so.
I would, therefore, love for you to check out today’s true post and appreciate my working hard for your amusement.
Some of you, however, may struggle to read its more seafaring speak so I have included this version for you. If you’re sure that you don’t wish to read this review the way it was intended then, by all means, read on.
Hello again everyone, it’s time for something silly.
More specifically, this crazy little movie tie-in: