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 again, spice lovers. Today we’re looking at a sauce, despite it being a bit of a departure from my regular upload schedule.
Why? Because, like with The Chilli Pepper Company’s second Dragon’s Breath, it’s not a new sauce. It’s a revision of an older item using a possible “reaper killer” pepper.
Of course, the situation isn’t quite the same here. Today’s isn’t a new “reaper killer”, or even one that wasn’t in the sauce before, but this latest version of Burning Desire’s Critical Mass uses significantly more FG jigsaw than the old. And it was already a ten out of ten last time.
You can see the increased chilli in its colour – Now much nearer red than its old, yellow-tinged orange – and I’m a tiny bit scared. If this sauce is even a smidge hotter than it used to be, it’s going to be the hottest non-extract one that I’ve written about and I’m going to have to change my entire numbering system to account for it.
But, much as I expect it to hurt, I’m still grateful to Jason for sending this to me. For including it with my birthday purchase.
Why? Because his Critical Mass isn’t just pure chilli. It’s also a delightfully tropical, passion-fruit and mango concoction that I’m happy to have on hand for my cooking, oncemore.
Welcome back, everyone, to another weekend recipe post. With
finally uploaded earlier this week and a new batch of goodies from them recently added to my collection, today seems like the perfect time to talk about how I use their 7-pot sauce.
Solaris is a tangy yellow pepper sauce that only really comes into its own on hot food – Preferably meat, fish or cheese – where its equally tangy, fruity, scorpion-like pepper and honeyed mustard notes become a lot more apparent.
I played around with it a tonne when I wrote but nothing ever seemed to outshine the simple blend of melted cheese and either ham or tuna in a panini. The mustard with the meat, the tang against the cheese and the fruity chilli and yellow pepper notes to pair the two together. What could possibly be better?
Well, I set out to find out and came to the conclusion that there was one solitary answer: The same thing with added basil. Perhaps not the revelation that I was looking for but a great find, all the same.
So, today, we’re going to make my homemade ham, cheese and basil panini with Solaris sauce. A real lunchtime favourite of mine.
Hey folks, I hope that you’re all enjoying the summer sun.
Today, I have for you some rather summery sauces that I picked up a little over two summers ago. A pair of highly fruity products that I tried all the way back at Reading Chilli Fest and have been just waiting to post my review of.
But, between freebies, newer items and the fact that I wanted to spread such fruity sauces out, it’s only now that you’re finally seeing this pair. The final pair, in fact, of Mango sauces from that event:
Both from companies that we’ve seen before and both from companies who’s fruitier items have impressed me in the past.
How will these two, in particular, compare, though, to the oodles of other mango sauces on the market?
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.
Hello again everyone and welcome to the third of my Burning Desire Foods reviews. Reviews of a brand I found ahead of time and merely met up with in person at Reading.
Today’s, however, is a little bit special because it’s actually a request. One that came to me from an online card gaming buddy under the username MeowMeowCat. Or, as he’s more recently started calling himself, “Solaris”.
When I let slip that I was looking at a sauce with his new name on it, he absolutely had to know how hot he was.
Me, though, I’m more interested in the flavour. The blend of honey, mustard, 7-pot/pod peppers and lime.
Hello again spice lovers, today’s product is for the extreme.
And it’s one that I’ve mentioned before, during my (now outdated) look at the upcoming challengers for the “world’s hottest” crown.
This is Critical Mass “Ultimate Hot Sauce”, the strongest non-extract product that Burning Desire Foods produce and one of their very few that use more than one type of chilli.
Hey folks, last month we looked at a delicious new product that I got at Reading Chilli Festival but this month I have something even newer for you.
This week’s product comes to you from Burning Desire Foods, is a little more out there than a sauce and was actually released on the day of the event. What I have for you is their chipotle syrup: