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.
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.
Hey again, folks. Last week we looked at a green sauce made mostly out of fruit and the two weeks before that we looked at fruity red chilli blends so, this time, to change things up a bit, we’re looking at something fruit-free and yellow.
Or at least, free from any non-pepper fruit:
Today’s item is Hot-Headz’ Naga Mustard sauce from their “Who Dares Burns” range – A superhot take on a classic mustard and chilli sauce. Which is a style I don’t feel like I feature nearly often enough.
Another tuesday, time for another spicy review. And this one, like the recent 🔥 Godslayer 🔥, is something that I can’t show you until after the Continue Reading button. It’s just as sweary.
But, unlike that one, it’s not a crazily hot extract sauce. It’s an usual cocktail ingredient or two that I got as a birthday gift and would rather like to talk about.
Hello everyone, today I’m at Miah’s Kitchen, an indian restaurant in the heart of Leeds.
And I’m here with a group of friends and co-workers to put their menu to the test because I got a tip off that they do the only vegetarian naga dish in the city.
Not that that’s the only exciting thing on their menu.
Merry christmas everyone!
I know it’s a day late but, well, christmas was a monday this year. One that I spent having a good time with good food and all of my immediate family. As well as just lazing around and taking the day off.
Today, though, I’m back to celebrate the holiday season with another spicy review.
No, not one that’s tackily themed to the occassion. One that was specially requested by a reader. Because what better way is there to celebrate such a gift giving festival than to give something back to one of you?
Happy tuesday again, folks, it’s time for another little hotty.
This time, it’s Death at the Crimson Altar – One of Devon Chilli Man’s hottest, shown here in its more portable, karabiner-adorned, mini bottle. Perfect for those who want hot sauce on the go, a sample size before committing to the full thing or simply something small for christmas.
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.
Hey folks, I’m going to be brutally honest with you. I don’t like the taste of today’s product.
But then, it is a well known, divisive flavour. One that people either love or hate.
I am, of course, talking about Marmite. Or, as it’s sometimes known for legal reasons, “famous yeast extract”. The signature ingredient in Fire Foods’ Firemite sauce.
Hey folks, today I have something slightly special for you.
It’s a weekend bonus recipe, like I used to do, only rather more refined. It’s a rich and creamy linguine that’s a lot like a korma in some respects but, instead of heavily spiced it’s highly spicy, fairly fruity and just a little bit bright and floral.
Sounds good, right? Well, there’s a catch.
This special dish was a spur of the moment creation thought up when a rare chilli I’d long been after wound up falling into my clutches fresh and in dire need of use. It uses the bhut jolokia orange copenhagen chilli.