Welcome back, everyone! This week, I’d like to return to one of our old favourite suppliers, the Chilli Alchemist. Because they, in turn, have returned one of my old favourite items – The 💀Philosopher’s Dew!
Now known simply as their “Dew” and focussing rather more heavily on its citrus content, so I’m eager to see just how much it’s changed. But, same sauce or not, it won’t be alone in today’s review.
Russell, the current company owner, has added another new product to the range, alongside it. And this one appears to be all his own:
A “Gold” sauce which, rather than taking after the old 💀Aurum, promises to be a fruity, pineapple sriracha. Much like the redone Dorset Punch.
Let’s take a closer look at the pair, shall we?
Hey folks, welcome back to another of my rare thursday reviews. Reviews that I do specifically when I have an exciting item not sold in the UK, something which is claimed to be inedible or something that has undergone a major recipe change.
Today, I believe that what I have for you falls into the third category. Though the situation is a little weird, this time, because our new, fruit-based “Punch” doesn’t quite share its name with Dorset Chilli Shop’s old one. And the ingredients and design are so vastly different from that 💀“Dorset Punch”💀 that it could easily be considered a whole new product. Even if it doesn’t seem like its makers actually see it that way.
To show you what I mean, here’s a brief look at the bottle before I get into what’s changed:
And I should probably also mention The Chilli Alchemist‘s new Gold, which seems like it very may well be the same sauce in a bigger, prettier bottle.
Attention: This is an old post reviewing a pair of products, one of which has since received significant updates. It will remain on my site, for posterity, and is still relevant to anyone interested in the Cornish Chilli Company’s Barracuda. However it does not reflect the latest version of Dorset Chilli Shop’s Dorset Punch. For up to date information on that sauce, please refer to this new post, instead.
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:
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.
Hey there heat eaters, I’m still working my way through 2017’s backlog of reviews so I’m sorry if I come off as a bit of a broken record with regards to Reading.
It was a great festival with searing heat, in more ways than one to tell the truth, but I survived the summer sun and made it back with some awesome finds. Perhaps even a few too many.
Yet, while they all stood out to me in one way or another, Dorset Meadows, from the chilli shop of the same location, stood out more than most.
For a start, it was wrapped in a smooth foil label that really caught the sunlight on their stall but, beyond that, it also has some pretty unusual ingredients:
Today it’s time for another weekend bonus recipe. A recipe that uses a little something I recently picked up from Dorset Chilli Shop.
Their Chilpōctli – A full flavoured chipotle extract that I’d highly recommend but that’s also so similar in heat and usage to Grim Reaper Foods’ milder extracts that it hardly warrants a full post.
It’s simply a great
item that, when used sparingly, adds a wonderful, rich, savoury, multi-layered chipotle taste to just about anything. Perfect for con carnes but also today’s dessert.
Because that’s what I’m using it for. Chocolate cake.