Alright, everyone, I just found out that it was world chocolate day on tuesday and I missed it. For some reason, my calendar showed only the rival holiday, international chocolate day, all the way over in october.
So, in order to make up for that, I’m going to bring you a simple sunday recipe, using Daddy Cool’s caramelised bar to make a drink that does anything but live up to his name. A ghost pepper and caramel white hot chocolate:
Plus, I do also have another chocolate review coming up but that’ll have to wait just a little longer.
The weekend is for cooking.
Happy tuesday again, everyone!
Today marks the first of my july reviews and, with it, the end of my unexpectedly hectic birth month. This week, I get to relax a little and try out two simple chilli jams, from A Bit of a Pickle and The Smokey Carter.
Each using a different, named chilli – One habanero and the other scotch bonnet – but both relying on a base of sugar and red bells to carry them.
Obviously, these aren’t going to be the same sort of breakfast jam that we saw in South Devon Chilli Farm’s elderflower. They’re going to be a pepper forward, somewhat savoury pair that’s better suited to spreading over cheeses and meats. But how much of that pepper flavour is actually going to come from their namesake varieties? And how different will these two be?
I’m very curious to find out.
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.
Hello again everyone, I hope that you’re enjoying your extra day this leap year.
Me? I’m making good use of it with a later than usual recipe post, on the 29th of february. Because it just so happens that, this year, it’s a saturday.
And what kind of recipe do I intend to show you this month? Why, something simple, mexican and a staple to my home cooking, in order to contrast with last month’s second-hand japanese recipe.
Today, I’m making enchiladas again but, unlike the previous batch, I’m not making them bean-based, for my family, or using someone else’s salsa. This recipe is all mine!
Okay, folks, I really wanted to talk about today’s trio before christmas, when they were at their most relevant, but december is a hectic month and most of my time was taken up by my christmas recap. As well as catching up on everything else, afterwards. I didn’t have time to talk about today’s three then, no matter how much I wanted to, so here’s to making up for lost time:
What we have here are El Niño Hot Sauce, Karyo’s Satan’s Gravy and Fair Dinkum Fare’s Crumbs. And, while Fair Dinkum and Karyo’s products have booze and a band connection going for them, respectively, the main selling point of all three is still their flavour. A rich, dark taste that they all achieve in different ways.
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
Merry christmas, everyone! Or christmas eve, I suppose, but it’s the closest that I’m going to get, what with my weekly, tuesday upload schedule. And I’m doing a themed post either way!
Why? Because I don’t make a penny from my blog work. I do this all for my own enjoyment. My passion for my craft and for others’ craft sauce.
It may seem cheesy to some of you but it’s a tonne of fun, for me, to break from the norm and force my writing to fit a secondary topic. Be it a holiday, a recent film or just a game that I’m into. And it’s even better when I get to explain a lesser known celebration, like walpurgis nacht.
I’m going to keep doing these seasonal specials and I’ll try my best to make them as topical as I can but today’s something of a weird one.
I can’t show you something all christmas gifty or suited for xmas eating, because no small business is going to offer next day delivery on the biggest holiday of the year. It has to be something that’ll still be relevant in the months to come, so here’s what I’ve come up with:
The three ghosts of christmas.
Only, instead of past, present and future, we have Hot-Headz, Morrisons and Meat Lust. All three making full use of the legendary first superhot, yet each bringing its own flavour, texture and price point to the party.
Read on to see what I make of them.
Greetings again, fiery food fans. Today’s feature comes, at least in part, from one of you. So, if you’re reading this, Verminskyi, thanks for the suggestion!
But, that said, I didn’t want to bring you all just one product this week. I’m not just showcasing the requested Wiltshire Chilli Farm salt.
No, I’m pairing it with a second product from an equally well known brand. Another naga salt, similarly-spiked with peppercorns to enhance both heat and flavour. This week, we’re looking at The Chilli Jam Man, too:
A second salt-based showdown to test Wiltshire’s “fearless flavour” oncemore and see how they fair against a more mainstream opponent.
Will their second salt knock it out of the park, like their milder chipotle sort, or will the Jam Man prove himself the fiercer rival? Read on to find out!
Hey there heat seekers. Today, we’re celebrating bonfire night, and the start of november in general, with a selection of roasted coffee bean products.
One from the ever-famous Queen Majesty, of former Hot Ones fame. One sent by my buddy Jason, of Burning Desire Foods – A company that I’ve featured plenty of times. And the last, a name that’s completely new to me: Chilli Scrumptious.
All three are heavily themed around their use of coffee and spice but Burning Desire’s is a little bit different. In part, because it’s a rub but also because it was free to me. A review sample, not a purchase.
I feel a little bad about including it in a comparison post, alongside sauces that I’ve paid for, but it was that or make my thursday reviews a regular feature. Which I’m quite simply not prepared to do.
Last week’s was a one-off holiday special.
Hola, mi amigos, and happy tuesday again. This week, we’re looking at another salsa and it’s the last of the sauces that I got from Simpson’s Seeds. Their “Scorpion Salsa”:
A rather plain-looking bottle, to put it mildly, but one with rather more interesting contents. All of which are plastered across the front and sides of the paper label.