Green & Punchy

Hey folks, its august and we’ve just had a whole load of fiery chocolate so, today, I’d like to kick off the new month with something just as punchy. Albeit more so in taste than in heat.

For my first august review of the year, I’m going back to Chilli of the Valley and trying out their green sauces: Their Hulk Juice and Jarlic.

HulkJarlic

And yes, you might have heard that first name before but I’ve never given it a proper, written review. Only put its claim of being “clothes-rippingly good” to the test 🔥📽️over egg pizza📽️🔥.

So, today, I’m going to give it and its new art a real talking about, while I compare it to the company’s other garlic and jalapeño sauce. Because I’m very interested in seeing what’s different between them.

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Triple Chocolate

How’s it going, fellow fiery food fans? It’s been three weeks since world chocolate day, making this post quite disappointingly late, but here it is: The promised confection!

PricesChocolates

Not one, not two but three whole bars from Prices Spices, who’s delay in shipping them out to me apparently stems from a chronic inability to keep up with demand. So many people want Michael Price’s chocolate that he just can’t keep it in stock and he seems to have to make each batch to order.

So it would seem that these are some seriously well-liked bars. But is their popularity truly warranted?

Let’s find out!

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Feeling Phaal

Hey folks, it’s the last weekend of the month and, as always, that means that it’s recipe time. For july, though, I felt like going quite a bit hotter than usual and making something with trinidad scorpion.

Why? I’m honestly not sure.

Perhaps being cooped up indoors has got me craving some excitement in my life. Perhaps I’m in the mood for some fiery, acidic flavour. Or perhaps it was simply the desire to see a new number on my recipe page.

Whatever the case may be, I felt like half-arsing a phaal, this month. Making a simple, flavourful and at least semi-faithful recreation of a superhot, british curry, without all the effort involved in the real dish.

One which utilised my old shakshuka recipe as a starting point, in order to do away with the need for fresh ingredients and use only store cupboard essentials.

Well, so long as you, like me, consider indian spices and dried superhot chillies essential…

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Another Piña Pair

Hello again, everyone, it’s tuesday and, while we did recently look at a piña colada sauce, it wasn’t a new one. It was a re-review of an updated product.

So, today, I’d like to take a look at a couple of similar items that we haven’t seen before, from our old friends Dorset Chilli Shop and the Cornish Chilli Company:

PinaBottles

Both claiming caribbean influence – As one might expect of such pineapple, coconut and rum-based sauces – yet appearing quite different from one another.

Through the necks of their bottles, our view of the sauce is altered slightly by glass but we can still see that the Dorset punch is a rather paler, peachier shade than the earthy, golden-brown Barracuda. And its thinner, almost watery appearance shows a fair few pinkish-red chilli shreds that would be much harder to spot in the Cornish Chilli Co.’s creation.

I’m very curious to see how they’ll differ, outside of the bottle. Especially having seen their wildly different ingredients lists.

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Psycho Killer – Mustard Edition

Hey folks, here’s one that I promised pretty recently: The Psycho Juice Mustard Ghost Pepper, from Doctor Burnorium.

PsychoMustard

Me and Vitani talked about our expectations for this sauce, in an unboxing of 📽️ his others 📽️, last month. And, while they weren’t honestly all that high, I bought this sauce to review and I intend to give it a fair shot.

After all, just because his other ghost sauces have been harsh and abrasive doesn’t necessarily mean that this one will be. Or that that sharp heat and acidity won’t go with its other named ingredient.

I’ve enjoyed pretty much everything that Doctor Burnorium has made with other peppers and even liked the ghosts, in his exquisite chocolate, so it’s not exactly a write off just yet.

I’ll keep an open mind as I give this sauce a go.

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The Second Spirit

Hey folks, don’t stop me if you’ve heard this one ’cause, today, we’re looking at Chilli of the Valley’s Calypso.

NewCalypso

Now it’s been over a year since we first saw this sauce and a lot has changed in that time. It looks far more enticing in its swanky new, pirate-themed bottle but, more importantly, its makers have informed me that they’ve changed the vinegar to a far more fruit-friendly, white wine variety.

So, since the overpowering nature of spirit vinegar was my only issue with its previous incarnation and I do so like to preach the benefits of picking the right acid for your sauce, I think it’s only fair that I reward the company for taking my feedback on board by giving it a second shot.

Yes, folks, this is a thursday special to re-review Chilli of the Valley’s product. Partially to ensure that the info on my site is up to date and partially because it’s an interesting, real world example of just how much difference vinegar type can make.

It would be unfair of me to let it take the normal tuesday spot away from something newer but I do feel like it deserves this metaphorical air-time, nonetheless.

Here goes!

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Red Rival Jams

Happy tuesday again, everyone!

Today marks the first of my july reviews and, with it, the end of my unexpectedly hectic birth month. This week, I get to relax a little and try out two simple chilli jams, from A Bit of a Pickle and The Smokey Carter.

PickleCarterJams

Each using a different, named chilli – One habanero and the other scotch bonnet – but both relying on a base of sugar and red bells to carry them.

Obviously, these aren’t going to be the same sort of breakfast jam that we saw in South Devon Chilli Farm’s elderflower. They’re going to be a pepper forward, somewhat savoury pair that’s better suited to spreading over cheeses and meats. But how much of that pepper flavour is actually going to come from their namesake varieties? And how different will these two be?

I’m very curious to find out.

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Two from Tom

Hey folks, it’s tuesday again and, being the 30th, you might think that we’d be through with my birthday content. But you’d be wrong.

People have been generous, this year, and Tom’s Curious Sauces is no exception, having sent me this pair specially.

TomsPair

The chipotle being Tom’s mildest, yet also my favourite flavour from his range.

But what’s that to the side of it? Something new. Something hot. And something very, very ghost pepper.

It’s the final version of a product that I’ve been helping him taste test. Though it looks rather different from the Honey Ghost that you may have seen, behind me, in recent videos.

I’m looking forward to seeing what’s changed, as well as having another crack at his wonderful chipotle blend, so let’s give them both a go, shall we?

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Udon a la Spaghet

Hello again everyone, it’s the last sunday of the month and I’m sure you all know what that means. It’s recipe time!

Now, of course, I don’t always leave my recipes until the last minute like this but, well, my access to ingredients has been somewhat restricted, lately, and I’ve had a lot to do in the last week or two. So, this time around, I’m falling back on a silly suggestion from my friends, mixed in with a family staple.

I’m making udon bolognese – A variation on the classic spaghetti dish using thicker, heartier noodles and a bit of jalapeño-based spice in its sauce.

It’s not traditional and it’s made even less so by the fact that what I know as “bolognese” is actually a twist on spaghetti and meatballs, handed down from generation to generation. Yet it’s still delicious and hey, isn’t that what really matters?

Here’s my take on an italian pasta dish, with just a little bit of a japanese twist.

UdonBolBowl

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The Marmalade Beast

My god, you lot, it’s tuesday and I’ve only just recovered from this year’s birthday post. I’m going to need something extra mild for today’s review. So it’s pretty fortunate that I’ve got just the thing

MildBeast

This is the Mild Beast and it’s from a company who’s sauces I’ve been liking a lot, lately. Yet it shows a very different side of them.

You see, while it might be another Hot Pods product, this particular sauce isn’t the work of Stephen Dixon. It’s made by his daughter – The supposed boss of the company – and it’s made for younger palates, like hers.

The Mild Beast is designed to be heavy on the fruit, light on the vinegar and much much milder. Forsaking the company’s usual chilli blend in favour of a single, not so superhot, pepper.

And yes, I picked it up now because I looked at the calendar and knew that a monday birthday spelt trouble. But I was already planning to try it, anyway, because I find the idea of hot sauce by kids for kids intriguing.

Especially when the label is so clearly their design.

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