White Wonder

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:

Nuzu

And it’s the most exciting thing to come out of Burning Desire Foods since their chipotle syrup.

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Choc Chip Cheese

Hello again everyone. This time around, we have something weird and rather horrific-sounding, I’ll be honest, but it comes to me from a company that we’ve seen before. One who’s cheeses I thoroughly enjoyed.

Today, though, we’re looking at the latest from them, The Great British Cheese Company. A much madder creation, if you ask me, because it contains chocolate. Chocolate, chilli and lime, to be precise.

GBCChocCheese

And, while it barely looks any different on the outside, it makes no attempt to hide its uniqueness once I’ve peeled back the wax:

GBCChocNude

It’s a pastel shade of cocoa-brown, with whole chips of chocolate and small flakes of both red and green pepper all throughout.

It’s not the most tempting looking snack, even by cheese standards, but the aroma wafting from it holds far greater appeal – An overtone of something akin to green candy, with subtler notes of smooth, creamy chocolate cheesecake. None of their usual strong cheddar here, just a gentle scent that reminds me of either chocolate limes or a mint aero.

It’s rather enticing but smell can only get you so far. What do The Great British Cheese Company have in store for its taste?

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Pale Ale Piccalilli

Happy tuesday again, everybody, and welcome back to another Gingerbeard review.

This time, we’re taking a look at their Ale and Chilli Piccalilli – A product type that I’ve never featured before and one that they make in collaboration with Electric Bear Brewing Co.

Aleilli

Both company logos adorn the label of this jar, along with a bunch of chillies dancing to the boom box from Electric Bear’s Werrrd ale, but that’s about all the visual indication we get of what goes into it.

Unlike on their bloody mary salsa, Gingerbeard do a pretty poor job of conveying what today’s product is, without words, despite the busier design. I’m not too impressed with its outside but let’s see what their picalilli is like within, shall we?

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Spanish Superfruit

What’s up fiery food fans? My name’s Coran Sloss and, if this sounds like the start of a Youtube video, I’m very sorry but there is a good reason for it.

You see, today’s product is one that’s going to hold a special place in my heart, whether I wind up liking it or not, so I really aught to give you a bit of backstory to explain why.

As you’re hopefully all aware, this is a UK-centric recipe and review site, for the simple reason that I’m from the UK. More specifically, though, I’m british. British through and through.

I was born in scotland, I grew up in england, my humour is both pun-based and cynical and I speak only one language fluently. Yet my name is anything but typical of the country or countries that I call home.

My given name, Coran, comes from my mother’s irish heritage and, while similarly celtic, my surname is from my dad’s side, by way of america.

Both of my parents were well travelled and, between the two of them, they spoke more or less every major language in europe. And a few beyond.

It is from them that I have picked up my rudimentary german, french, italian and spanish – Enough to read an ingredients list, even if I can’t manage much more – and my interest in other cultures is likely their influence as well. My interest in weird fruit, though? That comes from slightly further afield.

In recent times, it has been spurred on by anime, my love of fruity hot sauce and a friend that I made on youtube but, even back in high school, I was buying dragonfruit, horned melons and yellow tomatoes to see what they were like.

And, before that, I had a grandma with a house in spain. One with a garden that grew something that you’ve probably never heard of. Nesparos – The key ingredient in today’s sauce and a fruit that I’ve not had since childhood.

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Not So Great Ape

Happy tuesday again, everyone. It’s been over a year since I last mentioned today’s company but their name is one that I’ll never forget and their marmalade was darn good as well.

This week, The Chillees – Nick and Francine Lee’s punny little business – makes its return to my table with their Orangatongue Tingler.

OrangatongueTingler

An orange habanero sauce that their three out of five rating suggests may, in fact, be more than just a tongue tingler.

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Khoo’s Hot Syrup

Happy tuesday, folks. Today’s a bit of a special one.

Why? Because it’s shrove tuesday. The start of lent, now all but stripped of its religious significance and transformed into my favourite food-based holiday: Pancake Day.

A day for the appreciation of round, flat, pan-fried breads from all across the globe. Be they ultra thin and lightly crispy like a french crêpe or thick, puffy and well-risen like a japanese hot cake. Smothered in sweetness, as per american tradition, or served up savoury like the potato variety.

And hey, I may not consider the common gluten free alternative, the banana pancake, a true member of the pancake race but it is, quite clearly, pancake-inspired and utterly delicious. If you want to spend your pancake day with those, I’m definitely not going to fault you for it.

Me, though? I was brought up on blueberry ones – Good, thick, american-style pancakes, chock full of my dad’s favourite berries. And, if you don’t count peppers, quite possibly mine as well.

The sweet yet tart bursts of randomly distributed fruit added an extra level of enjoyment to my childhood breakfasts and I still love those pancakes to this day. Despite their mess.

It should, therefore, come as no surprise that I first tried today’s product – A chilli golden syrup – in that manner.

khoocakes

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Shaken, Not Stirred

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.

Shake

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.

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A Salty Showdown

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.

salts

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.

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Chilli a la Vodka

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.

snapper

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.

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Combustable Lemons

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:

The Chillees.

lemonman

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.

earlgreymarmalade

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