Hello again, everyone. I’ve had today’s trio in my back pocket for a little while know and, as I understand it, so have two of the companies involved. Because, despite their products looking completely different, both Hot Pods and Foraged Fire have done their absolute utmost to highlight the flavours of fermented honey and garlic, in these two:
And, though our third item may have been made a little quicker, it still promises the same sweet syrup and bold root, at its core:
It’s Torchbearer’s Honey Garlic and, while it promises to be rather milder than their last garlic sauce, that reaper concoction was far from all heat. If They can bring the same creaminess and garlic kick to today’s product, without the world record chilli, my bottle’s going to be gone in no time!
So, without further ado, let’s take a closer look at the lot and see how all three manage to set themselves apart.
Hello again, everyone. We’re fast approaching the end of the month and I would normally use this week to feature something just a little bit on theme for the winter season.
This year, though, I already highlighted Tom’s Curious Sauces‘ Cranberry, in the run up to december, and I’m fresh out of everything else with a christmas theme. So, instead, here’s a little gift set from me to me:
Three cherry-based sauces that can hopefully finally replace the long lost 💀T.N.T.💀 that I loved so much.
Happy halloween, everyone!
This year, the haunted all hallows eve falls on one of my recipe days and I’m bringing back an old favourite to celebrate. A little something with a lot of heat, once posted on my (now abandoned) Imgur account, several years ago.
Yet these white chocolate and carolina reaper truffles never made it to my site properly. Only an 💀edited version💀, making use of Grim Reaper Foods‘ old chipotle and orange extract.
So, now that my skills and understanding have both had time to improve, I’m going to right that wrong and bring you an update on my favourite recipe for working with the current world record holder. And, more specifically, for enjoying its flavour at a somewhat more manageable heat.
Even if it is impossible to tame the reaper completely.
Hey folks, don’t stop me if you’ve heard this one ’cause, today, we’re looking at Chilli of the Valley’s Calypso.
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.
Hey there everyone, it’s just gone easter but, today, I’d like to look at some chocolate anyway. A couple of bars from a creator we know well but haven’t previously seen any snacks from.
Yes, this week, I’m taking a look at Daddy Cool’s new chocolate line:
Both white, this time around, but one with cranberries and a hint of habanero, while the other is clearly caramelised, making it the only chilli product of its kind. Both put their flavours first on the label but, on closer inspection of the chocolate, their peppers are also quite hard to miss:
Those spots of orange and red look like very generous hints to me. Yet flip them over and we can see that Daddy Cool’s have been just as generous with the fruit and fudge.
These chocolates are going to be fiery, certainly, but I expect that they’ll also be just as full of flavour.
Hey folks, I hope that you’re all holding up well in these hard times.
I am but my access to ingredients has become a lot more limited and so, I’m sad to say, you won’t be seeing the big seafood recipe that I’d had planned for this month. Instead, all I can offer you is another bout of enchiladas from my backlog. A recipe from long ago that got a little lost.
This one, like last month’s recipe, is a twist on a family favourite but, this time around, the salsa’s milder and we’re going back to beans. It’s a vegetarian version, for their sake, with almost all of its heat in the filling.
Heat coming from this old sauce:
Hey folks, it’s white day again. My favourite japanese chocolate-crafting holiday!
Plus, unlike in previous years, twenty-twenty’s white day falls on a saturday. A recipe day.
So, this time around, I’m going to be a little self-indulgent. I’m going to combine three things that I adore – Chocolate, chilli and slow roasting – in order to make some simple yet delicious, ginger and naga-flavoured, salted, caramelised white chocolates.
And I’m going to hope against hope that some of you feel like following suit. Since, despite the ease with which you can whip these rich, sweet, earthy, almost-nutty and entirely decadent treats up, simplicity does not equal speed.
Caramelisation doesn’t occur quickly and my chocolates do have a two hour cooking time. Their flavour is well worth that commitment, of course, but I could still see it putting a few people off.
Happy tuesday, fiery food fans! Last week was fiesta time with Saucey Lady and yesterday was a nice, relaxed birthday celebration for one of my relatives but today, we’re back to work in the Pepper Kitchen.
Yes, this week, we’re trying sauce from Pepper Kitchen – A three-man company from east london who put their own spin on a trinidadian family recipe. Or should I say spins?
After all, I don’t just have the one bottle from them:
Happy tuesday again, everyone! Today, I’d like to show you another import sauce, brought into the country by my good friend Russell, of Grim Reaper Foods.
We talked about his import business, some time ago, back when I had a look at Crazy B🔥stard’s range. He grabs some great german sauces but this one’s different. It’s dutch.
El Jefe, based in amsterdam, are a mexican-themed brand with the usual three colours – Mild green, medium red and hot orange. Yet, unlike most actual mexican brands, the pepper in their orange “Volcán” isn’t habanero. It’s a close relative known as the “suriname yellow”.
Or, more colloquially, the “madame jeanette” – In reference to one of brazil’s most infamous hotties.
The official rating of this pepper puts it at around the same heat as an average hab but its flavour and the way in which it hits are said to be quite different. I look forward to trying it. Continue reading
Welcome to june, everyone. To kick this month off in a rather special way, I’m looking at a pair of imported hot sauces that harken back to the dreams of my youth.
Byron Bay’s Fiery Coconut Chilli Sauce, imported from australia by my good friend Matt Tangent, of Aussie Hot Sauces. And Hell’s Kitchen’s Rockin’ Rasta from the US, first imported by Russel of Grim Reaper Foods but, more recently, picked up by the UK’s largest importers, Hot-Headz.
And, if you’re one of my UK readers, you might recognise the coconut sauce on the left. It may be made in australia now but, until about a year ago, Byron Bay had a partner company producing it over here, as well. Matt actually brought this one over at my request, since I really wanted to talk about it. Thanks dude!
Yet, as excited as I am for the return of the Byron Bay range, theirs isn’t the only sauce on display today. Or even the only coconut one.
Neither of today’s items are quite the korma in a bottle that young me wished for but both are delicious, creamy, rich and sweet, coconut-based, curry sauces, all the same. Ones that my ten-year-old self would have been overjoyed to own.
So the question is: Do they still hold up to the more refined tastes of my mid-twenties?