Double Dingo

G’day everyone.

Today I have my third fling with Aussie Hot Sauces – The australian import company known for carrying both 🔥Bunsters🔥 and Byron Bay. Of which the first was even featured on Hot Ones.

Yet Bunsters’ Black Label was a number seven on the show and today we’re looking at a full on nine. One of the hottest sauces to ever be made with the current range of record-level chillies.

This is Dingo Sauce Co.’s Widow Maker. A condiment claimed to be fifteen out of ten on the company’s own scale. But I did also pick up a nice six, for those of you who might find that intimidating.

A more medium heat, smoked sriracha, if its label is to be believed.

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Chocolate Hell

Hello again, everyone, and welcome back to the last tuesday of march. The perfect time for a quite unusual pair.

Today we have two very different sauces, with very different heats and flavours, but one particularly appropriate ingredient in common: Chocolate.

It is coming up to easter, after all, so why not start the celebrations early with Ignis’ CNC9 and Haskhell’s Chipotle?

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The New Moon

Happy new year, everyone! For the second time this month.

I’m well aware of how strange that might seem but this week’s post is a little bit different. Because it’s not just a late celebration of the julian new year, like my previous feature, but a spotlight on two chinese-style products, for the lunar one. Which took place a mere four days ago.

So, this time around, I’m actually on time. Here’s what I’ve got:

Dragon Salt from Tubby Tom and a special sauce from Chilli Bobs, which I’ll give you a closer look at in a moment or two.

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A Bunch of Cherries

Hello again, everyone. We’re fast approaching the end of the month and I would normally use this week to feature something just a little bit on theme for the winter season.

This year, though, I already highlighted Tom’s Curious SaucesCranberry, in the run up to december, and I’m fresh out of everything else with a christmas theme. So, instead, here’s a little gift set from me to me:

Three cherry-based sauces that can hopefully finally replace the long lost 💀T.N.T.💀 that I loved so much.

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Blue Fire Rice

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.

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Brighton’s Back!

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.

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Tom’s Triple Threat

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.

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Sweet Alchemy

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?

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A Ketchup Comparison

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.

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The Chocolate Curry Combo

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.

Let’s have a closer look, shall we?

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