How’s it going everyone? I know we just had a holiday post for the lunar new year and valentine’s day isn’t until next week but, please, allow me to get a little ahead of schedule with today’s review. Because, as is often the case, my special showcase for the fourteenth of february is a limited edition that you’re going to want to grab in advance.
And, this year, it comes from the Screaming Chimp:
A delightfully jammy-looking hot sauce by the name of “Let Me Be Your Phantasy”, which they put out late each january and which holds a certain special interest for me, since it features the rare ají fantasy chilli. One which I’ve only come across once before.
Plus it just looks so inviting!
Sup folks, it’s white day today and, if you haven’t heard of the holiday before, you might think that it sounds a tad controversial. But, in reality, it’s just the japanese holiday where people give back to those who gave them valentine’s chocolates.
No, the real controversy, today, is going to come from my recipe. Because, while I’m following the white day tradition of cooking up chocolate-based sweet treats, I’m also going to be adding in black garlic. As suggested by the Isle of Wight Garlic Farm.
I know that that’s going to raise eyebrows, at the very least, because most people seem to think that garlic should never go with sweets. And normally, those people would be correct. But this isn’t normal garlic.
Raw, cooked or even caramelised, the bulb has an intense, aromatic and sometimes almost fiery quality to it, which belongs as far away from chocolate cake as one can possibly get. But, by cooking it low and slow for a whopping fourteen days straight, the act of turning garlic black gets rid of every last ounce of that pungency. Leaving behind only rich, earthy undertones, a dark, balsamicky sweetness and a slight hint of anise.
And I don’t know about you but that sounds like perfect brownie material to me!
Hey folks, it’s recipe time again and we’re now in the middle of winter, right after what can only be described as the most depressing year of the century. So, I don’t know about you, but I think we could all use some serious comfort food.
This is chocolate denver pudding and it is one of the richest, gooiest, chocolatiest and most warming desserts that I know. A recipe handed down the american side of my family for generations, which always comes out at times like these.
And, today, I’m going to pass it on to you.
Hello again, everyone. I feel like we’ve had a lot of red chilli lately, don’t you?
We’ve seen an impressive array of heats and flavours, this year, don’t get me wrong, but I still think that it’s time for something a bit different. Something that isn’t another red chilli. Or even another sauce.
So, instead, I’d like to bring you another item from Foraged Fire. Because, while we’ve seen the company before, Tim’s products are all completely unique and this Dulce de Leche is no exception:
He could have gone ahead and used generic red chillies for this argentinian-style, caramel spread and it’d’ve still been quite the talking point. But no, this sweet treat uses mexican pasillas and a chinese five spice blend, for something truly multicultural and, honestly, quite baffling.
I have no idea what to expect from the seemingly unrelated influences at play here. Yet, knowing Foraged Fire, I have faith that it’ll all make sense as soon as I get stuck in.
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.
Arrr, me hearties, it be talk like a pirate day again* an’ the sun be o’er the yard arm somewhere.
Which spells good winds fer this ‘ere recipe, as we’ll be hittin’ the grog hard in a mo’.
Yer see, today’s bounty hails from the pirate isles an’ were plucked from me hold fer her thematic relevance. She be laden t’ the brim wi’ enough rum an’ pineapple to satiate any sea dog or marooned scallywag!
Aye, they be the mainsails o’ today’s vessel. O’ our golden, spice-glazed cure fer scurvy.
She be a real blossomin’ beauty, this un!
Greetings, spice lovers, today is talk like a pirate day again* and I’m sure it’s late enough to drink somewhere in the world.
Which is good news for this particular recipe, since we’ll be using a fair bit of booze.
You see, today’s treat comes from the caribbean and was chosen specially for its connection to today’s theme. Since it features both rum and pineapples – Favourites of pirates and castaways, alike.
Indeed, those are the main ingredients of today’s golden, spice-glazed fruit.
And it’s a face-reddening delight!
Hello again everyone, it’s the weekend, once again, and, this week, I’ve got another recipe for you. A recipe that came to me as a suggestion, I might add, from Twitch user 8t88.
You see, I’ve been doing my best to follow through on my new year’s resolutions and find myself an artist but things haven’t quite gone to plan on that front. Rather than snagging myself someone who’ll redraw the shelf that I use as a site header, I’ve found only character artists and fun discussions. Conversations that now seem to act as something of a substitute for my pre-quarantine social life.
Yet, filled with nonsense as they might be, those discussions always seem to come around to food and recipe ideas. And 8t88’s, in particular, stood out. Apparently they’d been to a restaurant, some time ago, and been taken aback by just how much they’d enjoyed the place’s vanilla and habanero shake.
If that sounds insane to you, well, it did to me as well. So obviously I had to make it.
And, honestly, I was shocked. It was great!
Hey folks, it’s sunday and you all know what that means. It’s recipe time again.
Given everything that’s been going on this month, though, I wanted to keep my april recipe simple and use only items that I had on hand. Since, you know, going out for ingredients more than you need to is a bit irresponsible right now.
So, with that in mind, I thought I’d revisit the idea of brownies and spice them up in a whole new way. One that’s a bit more about the spices and a little less about the infusion of superhots.
I have, after all, been wanting to play with pink peppercorns for quite some time.
How’s it going, everyone? We’re already entering into the second week of february and, while that holds little significance for me, the rest of the world seems to place a lot of importance on valentine’s day. So it seems like now is the perfect time to bring you a recipe that I’ve been planning for a while.
Something rich, smooth, chocolatey and decadent, yet not without a fair kick.
This, dear readers, is a Midnight Mischief mousse – The perfect way to blend Saucey Lady‘s fruitiest and second hottest sauce into a delicious dessert for two.