Hello again, folks. As you’ve probably noticed, I like to deal most in the weird and wonderful but, with the day of my christmas recap steadily approaching, I’d like to switch it up a little and show you all something made for a broader appeal. Something super simple, featuring a mere two ingredients but boasting a whole world of sophistication.
Today, what I want to show you is Shake – The first sauce from Bad Boy Chilli Co and, at the time I purchased it, their only non-mash product.
As a mash company, they’re all about ageing and fermenting their chillies and, for this particular item, they make a big deal out of the whiskey casks that they use. Which might be impressive if it weren’t what McIlhenny Co already do producing Tabasco.
How does today’s product hold up in light of that fact? Well, that’s the point of today’s review. You’re going to have to read on and find out.
Happy tuesday again, folks. Today, it’s time for some seasoning.
Chilli salts, instead of sauces, this week and both from companies that we know well.
The Mini Jar Company on the left, makers of salsa, chutney and a great, fiery peanut butter, making their return with an aji lemon (or lemondrop) sea salt.
And, on the right, Wiltshire Chilli Farm, sporting the same brown action lines that we saw on their Dark Habanero sauce for a chipotle salt. A product that promises to be a massive step down in heat from both that and 🔥 the last two items that I had from them 🔥.
Two rather different product flavours – One bright and citrusy and the other rich and smoky – but a single product type all the same.
Let’s see what I make of them.
Arrr, me hearties!
Today we’re going to be looking a sauce from the Cornish Chilli Company and it’s one that I’ve been really looking forward to showcasing.
It’s one of their three, fish-themed, slightly boozie concoctions but, unlike the other two, it’s not made using a strong flavoured drink.
The Red Snapper uses vodka – Probably the least flavourful of all alcohols. It tastes of volatility and occasionally some very mild creamy notes but, unless you’re really scraping the bottom of the barrel in quality, it’s not going to flavour a cocktail.
So why put it in a sauce?
Well, I did some research and the answer I found was a tad more scientific than I expected.
Happy tuesday oncemore everyone. This week, before I review anything, I’d like to take a brief moment to talk about spelling.
There are several ways to spell the word “chilli”. There’s the common UK spelling I use but also the one L version, “chili”, popular in parts of the US. Or “chile”, a variation that I pronounce like “child” without the D when I have to remember web addresses.
That one’s my least favourite, since it doesn’t work within the (rather inconsistent) rules of my native language and can lead to confusing it with the country.
But today I have another for you. A fourth spelling, pioneered by a company I found at Reading:
Their name, featured in illuminated red font above that of their marmalade, combines the double L of the english with the E ending of the country and even the extra E before the S when one of the first two get pluralised.
Yet that’s not where it comes from. In reality, it’s just a pun. A play on the last name of Nick and Francine Lee, who work together to produce the range.
And it’s not the only pun on their “Twisting My Lemon Man” – A title that simply swaps two letters around in a popular phrase.
Nor is it the only item I intend to show you today.