Sriracha’s Shadow

So, dear readers, we’ve seen both black garlic and sriracha quite recently but, this week, we’re seeing them together. Looking at an actual black garlic sriracha that just got released.

Which, because it’s such a garlic-forward style of sauce to begin with, should really highlight the difference between the regular root and its own blackened bulbs. Though, I’ll admit, that’s only half of why I’m excited for this one.

The other half is its maker – Daddy Cool’s – who’ve put out at tonne of great products, all throughout the half decade that I’ve been blogging. You can find more on them in my sidebar, to the right, but the short of it is that this is the latest entry into their square bottle line. Which, up until now, has been nothing short of amazing.

So obviously I had to jump on this sriracha the second that it hit metaphorical shelves. Because my expectations are through the roof. But don’t think that I’m going to go easy on it if they aren’t met, either.

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Death Brownies

Sup folks, it’s white day today and, if you haven’t heard of the holiday before, you might think that it sounds a tad controversial. But, in reality, it’s just the japanese holiday where people give back to those who gave them valentine’s chocolates.

No, the real controversy, today, is going to come from my recipe. Because, while I’m following the white day tradition of cooking up chocolate-based sweet treats, I’m also going to be adding in black garlic. As suggested by the Isle of Wight Garlic Farm.

I know that that’s going to raise eyebrows, at the very least, because most people seem to think that garlic should never go with sweets. And normally, those people would be correct. But this isn’t normal garlic.

Raw, cooked or even caramelised, the bulb has an intense, aromatic and sometimes almost fiery quality to it, which belongs as far away from chocolate cake as one can possibly get. But, by cooking it low and slow for a whopping fourteen days straight, the act of turning garlic black gets rid of every last ounce of that pungency. Leaving behind only rich, earthy undertones, a dark, balsamicky sweetness and a slight hint of anise.

And I don’t know about you but that sounds like perfect brownie material to me!

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Saucy Dogs

Hey folks, welcome back. I hope that you’ve all had a wonderful christmas – Or whatever winter holiday you celebrate – despite this year’s limitations, and that you and all of your family and friends are keeping well.

I know that I’m a lot more fortunate than many of you, to still be living with most of my loved ones, but I hope that you haven’t been out spreading the virus and getting yourself on the naughty list. Because, while I’m sure that we can all get up to some mischief, from time to time, that’s the kind which risks the lives of others. Not the fun kind that I’m looking to highlight with today’s product pair.

No, these scotch bonnet and fatalii sauces are simply labelled with a sweary pun on their dog-based branding. They aren’t hurting anyone.

So, if you’ve been a good little elf and you’re old enough to appreciate the bad language, do click on through to the main post to see the uncensored bottles.

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Wild Finds

Welcome back, everyone, to yet another review of a generous company’s free samples.

This week, they’re from Foraged Fire, who, unlike my last two features, are entirely new to me. A company that I’d barely heard of, before their owner got in touch, but one that I’m super excited to show you.

Every single one of their products contains at least one major talking point. And I have three of them!

Each of these items is easily special enough to warrant its own post and, at any other time of year, I’d definitely split them up. But we’ve just entered into december and it’s mere days until my christmas recap. So I’m taking this opportunity to talk about all three because, if they’re as special as they sound, they’ll all deserve my holiday recommendation.

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More from Marie

Hello again, everyone. I hope that you’re all staying safe and doing well and I hope that you managed to eke out at least a little enjoyment from this year’s stay at home halloween.

Personally, I spent the whole week working, harder than ever, to bring you videos and recipes. So, for my first november review, I’d like to talk about something simple and relatively easy to write about. Yet not at the cost of flavour.

These two are from a company that I featured a long time ago – Marie Sharp’s – but they’re very different to the previous sauce. Far less green and far less cactussy.

So, the question is, will her Pure Mango Habanero and Original Garlic taste just as fresh? And will their lack of nopal make me like them more?

Read on to find out.

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Cauliflower Curry Bites

Happy national curry week, everyone! It’s back around again and, oncemore, I really wanted to put together a topical recipe for the occasion.

But I also wanted it to be a bit different to my other curry recipes and, after a little deliberation, I figured that it’d be fun to try out something from one of my favourite producers – Daddy Cool’s.

Now, this little dish of his isn’t the main event. It’s not strictly a curry but it’s a pleasant side, made using his gorgeous Okra and Garlic Pickle, to carry its delicious flavour through these light potato and cauliflower bites:

A particularly delightful addition to your curry platter, if not a delightful recipe to follow.

Hopefully I can fix its issues for you.

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Harissa from Harry

Hey folks, last week we saw a sauce which prided itself on its peri peri bird’s eye chillies. So, today, I thought I’d keep that african theme going, with a recommendation from my aunt.

This is Harry Brand and they make harissa. A north african style of chilli paste – Sometimes referred to as a sauce – that I’ve featured once before, yet actually had many, many times, off record.

I’m a massive fan of the style. However, that pure harissa isn’t our main event, this time around. It is merely the base for today’s real recommendation: The more unique-sounding mayonnaise that they make from it.

And, well, I’m excited. I love the rich, red, spiced chilli flavours of a good harissa and I’m really looking forward to seeing how they blend with the creamy, egg-based emulsion that is mayo.

Assuming, of course, that this is a good harissa. I still have both to try, so let’s get started.

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My Fourth Season

Hot Ones

Happy thursday, everybody. As I mentioned in tuesday’s review, it’s now september and that means that we’re overdue for round four of my Hot Ones-style line-up. That set of ten sauces, that I update annually, designed to give you the best UK-centric replica of the show’s experience that I can.

I am, after all, a UK chilli reviewer. Which puts me in the perfect position to craft such a collection.

This year, however, I’ve been somewhat disappointed by the products showcased on First We Feast. They haven’t interested me nearly as much as those in past seasons.

So, instead of looking at what the real show does and trying to mimic it, I’m going to try and whip up the wildest collection of wing-friendly, ascending heat sauces that I can, this time.

But, if you are after a more traditional line-up, there’s always the Chilli Shop and Mojo’s Bar’s monthly 📽️Hot Ones challenge night📽️, here in leeds.

Hopefully, between that and today’s post, I’ve got all of the bases covered.

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Surinamese Piccalilli

Hey folks, I don’t know about you but, for me, time seems to be moving abnormally fast in our new, pandemic-stricken world. I mean, it’s already september, for crying out loud!

So, with that being the case, there’s a little something that I have to show you today. A somewhat different product from a previously featured producer that I’ve been keeping in reserve but is now fast approaching its best before date:

FarradaySuriname

This is the Surinamese from Farraday’s Tasty – A product which they claim, on their website, is a traditional surinamese-style pickle, yet describe, on the jar, as a spiced up piccalilli. Seemingly quite the contradiction, given that piccalilli is another example of british bangladeshi cuisine.

In actuality, though, it would appear that piccalilli found its way over there, somehow, and has become a major ingredient in the country’s traditional cooking. Albeit adulterated slightly, in order to fit the locals’ tastes.

Let’s see what’s changed, shall we?

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Jock Sauce

So, between Chilli of the Valley and A Bit of a Pickle, we’ve been seeing a lot of products from wales lately. That hasn’t been an intended theme but, at the same time, it’s not going to change today.

Why? Because I want to follow up last week’s sweet marmalades with something extra savoury and it just so happens to come from Jock’s Hot Sauce, across the border.

JockSauce

This is their only product – Their smoked habanero and garlic – and it doesn’t look like anything special but that four word description was enough to sell me on it. As well as countless others, I’m sure, since they’ve been going strong for at least half a decade.

Smoke, richness and a habanero heat sounds like a fantastic combination. So let’s see if their sauce can deliver!

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