Creamy and Green

Happy tuesday, everyone! I don’t know if any of you follow my youtube channel but, today, we’re doing a little bit of a follow up to my 📽️ Exhorresco video 📽️.

That sauce was one of the hottest and most painful natural products that I’ve had but it wasn’t a bad taste at all, so I thought I’d try something else from its makers, Burns & McCoy. Something on completely the opposite end of the heat spectrum.

BurnsPoblano

It comes packaged in far paler tones and what colour it does have is almost entirely green. You can immediately see that it’s not being sold on its heat and for good reason. It’s probably the mildest

1/10

Heat

product that I’ve had, just barely tickling the back of my throat when I eat a full spoonful.

So today, we’re going to be focussing far more on the flavour of this Avocado Fire Roasted Poblano vinaigrette, to find out if the company can still hold their own when they’re not melting my face off.

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Fire and Ice

Hey folks, it’s the last weekend of the month and that means that it’s recipe time!

This month, however, I’m splitting my recipe in two. A post for 🔥 the vodka that I’m using as a heat source 🔥 and then this one for the main recipe.

And, also unlike my other recipes, I’m going to recommend that you don’t read on unless you’re above legal drinking age. This one uses alcohol and, while we will be setting fire to it, that only increases any risks.

It certainly won’t all burn off or evaporate like the rum in Dorset Chilli Shop’s lava cake.

If, however, the idea of spiced, flaming panna cotta with a burnt sugar topping appeals to you and you’re old enough to at least feign responsibility, go right on ahead.

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