Happy international chocolate day again, everyone! I know I said that last year was my last time celebrating it, because of my disdain for what Milton Hershey did to chocolate, but I just so happened to come in to some very exciting bars this week. And I couldn’t just leave the Wiltshire Chilli Farm’s latest ’til later, now could I?
These are their brand new chilli chocolate line and they range from a medium chipotle and orange milk to the extreme, extra dark naga. With a habanero and lime flavoured regular dark in the middle.
All three sound and look fantastic, wrapped in a mix of black and Wiltshire’s signature action lines. But will their taste and texture live up to that first impression?
Happy tuesday, everyone, and welcome to september proper. Today, we’ve got my first review of the month but it’s from some old friends, down on the east coast, who I really feel like I should have revisited sooner.
This is Reason. The East Coast Chilli Co. – Or ECCC, as I like to call them – ‘s supposed range topper. Their extra hot, naga-enhanced, habanero sauce.
Now, I love these guys. Their marketing man is super friendly, their sauces are delicious and their use of garlic, in particular, is masterful. But I’m a little sceptical on this particular product. Because, as much as I want to believe in the E triple C, I just don’t see how a five percent ghost pepper sauce is going to match or exceed the heat of their carolina reaper Midnight 21.
In fact, even at sixty percent, Dr. Burnorium’s most brutal naga sauce only achieved the same rating. And that was with unusually strong, roasted chillies.
So I’m not expecting anything super from today’s sauce, heat-wise, but I’ll be putting its claims to the test, anyway. And I sure am expecting some serious flavour, after the company’s others.
Hey folks, it’s that time of year again. The first thursday of september, on which I write my yearly homage to the Hot Ones YouTube show, designed to give you all an alternative and far more UK-friendly version of their ten sauce line-up.
Last year, I went a little off the rails with the most out there product selection that I could but, for today’s fifth round, I want to be a tiny bit more down to earth. To still pull a whole host of delicious finds from out of my review catalogue, yet also stick a little closer to the real show and bring back a few old favourite producers, in the process.
So, with that in mind, I’m going to kick things off with one of my all time favourite companies and see how things go from there.
Hey folks, it’s the weekend, oncemore, and I’ve got another recipe for you. Not a seasonal one, however, but a third one from my buddy, PixelTea.
Another Gourmet Smash Ultimate recipe, this time, but one that I’ve tweaked slightly, using suggestions from his Discord server.
Based on Pixel’s Pokemon Trainer recipe – Specifically his beef-filled Charizard version – this “jelly filled doughnut” has a rather different core. One amped up with blueberry and ghost pepper, in order to reflect the pokemon’s X evolution. And, despite my rice ball not being christmas themed in any way, it did wind up featuring a surprisingly seasonal assortment of spices.
Yet, topical or not, I love the way that this recipe turned out. So full of rich, savoury, meaty goodness, tinged with berries, spices and a high, yet pleasant heat. All kept in check by its soft, fluffy, rice ball exterior.
But we’ll get into its flavour properly in a bit. First, let’s look at how to cook it.
Happy tuesday again, folks! Would you believe that I’ve got another set of review samples, this week?
Today’s pair come to us from Brighton Hot Stuff, who, as I’m sure you know by now, are a very collaborative bunch. Be it working with me, to show off their products, with the Lazy Scientist, for a fermented halloween special, or with the Chilli Children Project, to support a thematically appropriate charity with their Bird’s Eye sauce, these guys are always up to something. And, this time around, it’s a partnership with the famous Jaz Coleman, of Killing Joke, so that he can have his own hot sauce, to go with his recent pie line:
Yet I said samples, plural, so you know it’s not just his sauce on display today. No, I’m also featuring BHS’ other new addition to their line-up – Their Kimchi hot sauce:
Two products that, at first glance, have little in common beyond their producer. But both feature a key ingredient that’s completely changed otherwise awful vegan cooking, for me. So, in my mind, at least, they definitely belong side by side.
Happy tuesday again, everyone! This week, I’ve got another set of freebies from Tom’s Curious Sauces and one of them’s an old favourite of mine:
The blueberry and ghost pepper “Purple Pain” that I tried in 📽️one of last year’s christmas videos📽️. Now wrapped in a fresh new label to further emphasise its connection to the artist known as “Prince”.
But what are those behind it? A couple of christmas specials perhaps?
I can’t say for sure but that Cranberry certainly does sound seasonal and the Angry Ass has the appearance of a tacky gift sauce. Though, knowing Tom, I suspect that both will taste a lot better than the bargain bin products which his Ass resembles.
Yes, I have high hopes for this new pair and I’m really rather excited to test them out. Yet I’m also just as eager to see what the Purple Pain is like when I’m not all frazzled from a vile extract item.
Will it still be as delicious and mild as I remember?
All three of today’s sauces have high bar to live up to, so let’s get to the review.
Hey folks, it’s been almost a month since the intersection of international chocolate day and national curry week, when I featured The Chilli Alchemist‘s Dark Matter Chocolate, and, in that time, I had hoped that I’d also be able to show off their sauces.
Unfortunately, that hasn’t been the case.
Major computer problems have slowed down the release of the video in question and, while I’m working on a solution as we speak, it may still be a short while before I can properly feature the company’s main range. So, for the time being, you’re going to have to make do with their dessert toppers, instead:
An indulgent-sounding pair of chilli chocolate and salted caramel spreads, wrapped in equally dark and decadent-looking labels which have only heightened the excitement that I already had for them.
I’ve been looking forward to these two for quite some time now and, if they’re even half as good as I imagine, they’re going to be utterly amazing. So let’s see how they compare to my mental image, shall we?
Sup dudes, it’s time for that Chillichup that I mentioned. Time that I finally talked about Carrington’s milder, more ketchupy, main product.
But, since I didn’t much care for their harissa, I’m going to throw another, far hotter, ketchup into the mix, as well, from a company that I’ve previously enjoyed without fail. Hot Face Sauces’ Killer Ketchup, adorned with the seasonally appropriate mask of horror movie classic, Jason Vorhees:
That way I can be sure that at least one of today’s items will be worth recommending.
Hey folks, today’s going to be a bit of a weird one.
You see, I’m celebrating international chocolate day, for the very last time, but it’s also the end of national curry week. The same bizarre blend of food holidays that we saw in twenty eighteen but, this time around, it falls on a tuesday.
So, instead of a recipe, I’m bringing you a thematic review. Or two, since I have nothing on hand to match both celebrations and haven’t had since Monteƶuma’s satay bar.
That said, though, I still think I’ve got some pretty exciting products to share with you today:
Fire Foods’ Tandoori Butter and The Chilli Alchemist’s Dark Matter chocolate.
One’s a blend of indian spices with a peanut butter base and the other’s a seventy percent dark chocolate with mint and popping candy, in tribute to the Alchemist’s Melliculus range. The first thing to come from the brand since Russell, of Grim Reaper Foods, took over.
Though it’s taken me a little while to get to it, because I wanted to hold off on writing about this one until its second batch.
I’ll explain why that is and why I won’t be celebrating international chocolate day again in my main post but first, I want to quickly mention the one thing that links today’s two products: Their use of ghost pepper.
Probably not a tonne of it, judging by everything else that I’ve had from Fire Foods and the Grim Reaper. Just enough to provide a pleasant, medium warmth and maybe some of that delicious, full-bodied, red chilli flavour.