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.
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.
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.
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.
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, everyone, I’d like us to take a look at another item from Grim Reaper Food’s gift box. Something that I didn’t want to talk too much about at the time, for fear of ruining the company’s biggest surprise.
You see, what we have here may be a scary little bottle of extract but it’s not like the rest of its kind. It’s not about the heat.
No, unlike most extracts, the Grim Reaper’s Raging Goblin isn’t a concentrated resin of extreme chilli firepower. In fact, it isn’t concentrated at all. It is hotter than the chillies it was made from but that’s only due to the loss of their flesh.
Because what this product actually is is jalapeño juice. All the oils, both heat and flavour, from a good number of green jalapeños, mixed with a little bit of lime.
And it all comes packaged in a black-tinted aromatherapy oil bottle.