Howdy, peeps, it’s recipe day again and, while I don’t plan on doing this every week, I do have another mini one for you today. One that makes use of Mad Dog’s 25th Anniversary Gold Edition.
Why? Because something has to.
It’s a tasty sauce. A great blend of mellowed out reapers, scorpions and ghosts that even tastes rather mexican. It’s gentle on the palate but not even remotely gentle on the rest of the body. A brutal assault on one’s sense of heat at a freakin’ crazy
A heat that renders it inedible for all but the most hardcore of chilli lovers and was enough to send me and my friends loopy 📽️ with a single mozzarella stick 📽️.
So it should come as no surprise that I’ve barely touched my bottle since. I just don’t want that kind of mouth-hurting, mind-destroying challenge spice very often and my video reviews more than satiate any such need that I might have.
It is, therefore, about time I toned it down a bit. Made a secondary sauce out of it that’s only super hot, not beyond nature. Something that at least the crazy people, like me, might enjoy.
Here it is, my Mad Dog burger topper recipe.
G’day, folks, today we’re going down under to check out Matt Tangent’s other business.
Because, while he makes some fantastic Bang Bang Chilli Oil, his main passion appears to be his Aussie Hot Sauce. A company that deals exclusively in australian imports – Sauces that you couldn’t otherwise get in the UK.
On the menu for this week: Bunsters’ famously rude and to the point, twelve out of ten labelled sauce, and The Chilli Factory’s Scorpion Strike. Two serious hotties with quite the fan following.
Will they be worth the import costs? Read on to find out.
Assuming that you don’t mind the odd sweary label.
Hey there folks, today we’ve got a little surprise freebie. A certain something from a company that needed no special introduction post because they only make the one product.
It’s an interesting one, though, and a pretty big name to boot:
This is Matt Tangent’s Bang Bang Chilli Oil and I’ve been wanting to talk about it for a while but there’s a second little something today that I’ve wanted to mention for even longer: The little bottle on the side that inspired Matt’s signature creation.
Hey there chilli lovers, it’s the weekend again and, this week, I feel like paying a little tribute to one of my fellow bloggers.
Not a pure food blogger this time, like I’ve Got Cake’s Dana (who inspired my superhot brownie recipe), but one who I’m a big fan of all the same. One who’s stunning pictures of the australian landscape feed my love of bright colours through winter just as much as their recipes make me hungry throughout the rest of the year.
Today, we’re looking at Eat Live Escape and the simple tweaks that turn their recent Dark Cherry Chocolate Bark into an insanely hot, chilli lover’s treat.
Do be warned before I begin, though: This isn’t for the faint of heart or tongue. Today’s recipe uses one of the world’s hottest chillies and winds up reaching a crazy
that comes close to double the strength of my own hottest past recipes, let alone what restaurants will typically serve. And it’s not like you’ll just be putting a little bit on your meal like with a sauce, either.
If you’re sure you know what you’re getting into, feel free to click on through to the recipe but don’t say I didn’t warn you. For even most chilli fans, ELE’s original recipe will likely be more suitable. My chocolate bark really is just for the select few who eat things unreasonably hot.
Happy thursday again, folks.
Today, we’re taking another look at my Hot Ones-style line up because it’s been a whole year. Time in which the range of sauces I can pull from has changed quite dramatically. Yet my love for the show has not.
You can read all about that and see what the old line up was in last year’s post but, this time, we’re focusing solely on the sauces. So read on for what new ones I’ve chosen, which old ones have stayed and why I’ve made the decisions that I have.
Well, it’s my birthday again but it might not be a happy one. Not when you’ve chosen what was probably the hottest and definitely the most expensive option on my poll.
This year’s extract sauce tasting is unlikely to be as brutal as 🔥 my first year’s 🔥 but I’m sure that it’ll at least give last year a run for its money. And it is, once again, two sauces.
Two sauces that I can’t show you until after the “Continue reading” button because one of them uses the F-word.
Hey guys, it’s coming to the end of may and my birthday’s just under a month away.
You know what that means. It means extract sauce! Sauce that’ll melt my face off with a single cocktail stick.
There’s only one problem. I haven’t been sent any to review lately.
So, this year, I have to pick my own poison and I just can’t do it. So, to make things both easier and more fun, I’m going to let you guys have a bit of a say.
I’m going to let you pick from three company’s unnaturally hot concoctions – Ones that I’ve been eyeing up throughout the year – and choose the one that kills me. All you have to do is read the rest of this post and vote in the poll at the end.
Assuming, of course, that you’re ok with strong language.
Hey folks, happy pancake day!
Unfortunately, I haven’t managed to write a special blog post for my favourite food-based holiday this year.
I wanted to but, when I found out when the event was, I was too ill. In fact, I still am, to an extent.
Not ill enough to impair my brain function, anymore. I can write again but there is one thing that the remnants of my cold still have over me – I can’t trust my sense of taste right now. Or my sense of heat, for that matter.
So, instead of me writing something topical and special, here’s a post I pre-prepared about one or two of my weirder finds. A couple of the more out there products that I promised I’d be showcasing this year.
Today, I have a pair of peanut butters for you:
Hey folks, today we have my favourite product from South Devon Chilli Farm:
Because, while I sometimes love the really hot items, it’s not their 10/10 that most impressed me with flavour. It’s this, far milder, entry into their extreme heat range.
In fact, when I first fell in love with their Extreme Chilli Jam, it was a mere two point five. The start of its name felt like a joke. It was simply a delicious, medium jam with a difference.
But that’s changed.
Hello again everyone, if you like hot sauce and you’re on the internet, you may well already know what I’m going to talk about today.
Described as “The show with hot questions and even hotter wings.”, this unusually high production youtube series is becoming very popular.