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?

Continue reading

Cool’s Hot Chocolate

Alright, everyone, I just found out that it was world chocolate day on tuesday and I missed it. For some reason, my calendar showed only the rival holiday, international chocolate day, all the way over in october.

So, in order to make up for that, I’m going to bring you a simple sunday recipe, using Daddy Cool’s caramelised bar to make a drink that does anything but live up to his name. A ghost pepper and caramel white hot chocolate:

CoolHotChoc

Plus, I do also have another chocolate review coming up but that’ll have to wait just a little longer.

The weekend is for cooking.

Continue reading

Pink Pepper Brownies

Hey folks, it’s sunday and you all know what that means. It’s recipe time again.

Given everything that’s been going on this month, though, I wanted to keep my april recipe simple and use only items that I had on hand. Since, you know, going out for ingredients more than you need to is a bit irresponsible right now.

So, with that in mind, I thought I’d revisit the idea of brownies and spice them up in a whole new way. One that’s a bit more about the spices and a little less about the infusion of superhots.

PeppercornBrownie

I have, after all, been wanting to play with pink peppercorns for quite some time.

Continue reading

Thunderstruck!

Welcome back, everyone. It’s review time again and, so far, I feel like we’ve seen a lot of fruit-based products this year.

Well, today’s sauce does promise peach and blueberry undertones but those are far from its main focus. As you can tell from its bottle:

ThunderJuiceBottle

This is Thunder Juice. A brown chilli product from the makers of Rogue – My personal favourite from the Hot Ones line-up.

It’s High River Sauces’ tequila-infused sauce but its true selling point is that mind-blowing, eye-widening, skull-scorching nuclear mushroom cloud of heat that we see in its art. A truly extreme visual representation that the product may actually live up to, considering its primary pepper.

Because, while it does look to contain a fair amount of the current world record holder, this isn’t a reaper sauce. It’s a chocolate bhutlah one – Which might just make it even hotter.

And, even if it doesn’t, the bhutlah also brings a blend of rich, earthy and cocoa-like flavours that I absolutely adore. I have no idea how it’ll pair with peach, blueberries and tequila but I look forward to finding out, while I put the firepower of this potential future record to the test.

Continue reading

Caramelised Chocolate

Hey folks, it’s white day again. My favourite japanese chocolate-crafting holiday!

Plus, unlike in previous years, twenty-twenty’s white day falls on a saturday. A recipe day.

So, this time around, I’m going to be a little self-indulgent. I’m going to combine three things that I adore – Chocolate, chilli and slow roasting – in order to make some simple yet delicious, ginger and naga-flavoured, salted, caramelised white chocolates.

WChocDone

And I’m going to hope against hope that some of you feel like following suit. Since, despite the ease with which you can whip these rich, sweet, earthy, almost-nutty and entirely decadent treats up, simplicity does not equal speed.

Caramelisation doesn’t occur quickly and my chocolates do have a two hour cooking time. Their flavour is well worth that commitment, of course, but I could still see it putting a few people off.

Continue reading

Sweet and Seductive

Alright, everybody, we’re still a few days away from valentine’s day and I’ve got a review to write. You know it’s going to be a themed one.

Yet, at this point, nothing that I can show you is likely to arrive in time for the holiday. You’re not going to be giving it as a gift, so here’s something which isn’t just for february fourteenth:

Seductress

The Seductress, from Henry’s Hot Sauce. A product which aims to highlight flavour over fire and, in doing so, really make the most of its thoroughly roasted brazilian starfish chillies.

Its label is one of the worst that I’ve ever seen, placing black text on black to render its name illegible. Yet, as with the upcoming Sonic movie, I’m cautiously optimistic about its contents.

The starfish is, after all, one of the tastiest mild red chillies around.

Continue reading

Tri-Ginger Tournament

Happy tuesday everyone, this week, I’m wanting to look at some ginger chilli sauces. Three rather different ones, all with a bit of asian inspiration and all from companies that we know well:

TriGinger

To start, we have The Upton Cheyney Chilli Company’s Roast Garlic & Ginger. A dark brown, almost black sauce from the makers of both Megalodon and a great Red Habanero, Mango & Lime concoction.

They’ve been pestering me to try today’s for quite a while but, before I do, allow me to at least introduce the others that are going to feature alongside it. We have:

A similarly-named Ginger & Garlic sauce from Kent Chilli Shop’s Hot Face brand, coming in hot on the heels of their unexpectedly amazing 📽️ Reaper Extreme 📽️ sauce.

And, from the Queen Majesty, who brought us the sophisticated yet unapologetic Red Habanero & Black Coffee, a simple Scotch Bonnet and Ginger number that I’m sure will be a lot less ordinary than its name implies.

Three solid makers and three equally solid-sounding flavours but how will they hold up in today’s comparison review?

Continue reading

Beardy Butter

Hello again, everyone, and welcome back to the last of my Gingerbeard reviews. At least for now, since I’ll probably be picking up something new when I go back for more of their fabulous piccalilli.

Let’s not get ahead of ourselves too early, though. That product may have been a real winner but today’s was always the one that I was most looking forward to. And the one that sounded most representative of the company, themselves.

This Gingerbread Satay may be another of their many collaborations but it’s the only one to give their namesake spice and company logo a starring role.

GingerbreadSatay

Plus, are those almonds chasing down the gingerbread man? Could this perhaps be a little more indian and a tad less thai than its “satay” name implies?

Well, the label’s light-green, bamboo-patterned background does say asian but I’m intrigued, either way, and, as always, I intend to get my answers in the form of a taste test.

Continue reading

The Jam Man Cometh

Happy tuesday, folks. Today’s review has been a long time coming.

BhutJamMan.jpg

This particular jar was found at a food festival by my buddy, 📽️ Lord Grim 📽️, but I’ve known about the Chilli Jam Man for longer than I’ve had this blog.

Because, while I don’t know what festival my jar of bhut jam came from, it really doesn’t matter. The Chilli Jam Man is one of the biggest names in artisan fiery food, possibly even the biggest, and you can find him and his “jambassadors” at just about every food-themed event this side of london. His coverage is a wonder to behold.

But it’s not just the one jar that I have from him, today. No, I picked up a couple, myself, to round out the range and better showcase his brand:

GroupJamMan

Continue reading

Vin D’ Blue

Greetings, hot things. This week, I’m back for another fiery twist on a traditional recipe but, this time, the traditional recipe is my own. My vin d’ aloo. I’m returning to that recipe, and to Exban’s place, to put a newer, bluer twist on it, using this sauce:

2018-08-23 15.22.20

Bravado Spice Co’s Ghost Pepper and Blueberry.

Why? Because the two are a perfect match. A sauce that’s full of dark berry tanins and pepper but has a tad too much vinegar tang, and a curry that wants more fire and a wine-like flavour but previously wasn’t the most religiously appropriate of dishes.

The sauce gives the curry all the depth and slight fruitiness that it needs without actual alcohol, while the curry gives the sauce a highly spiced base to tone down its unpleasant acidity.

All that’s left is to swap from pork to a more halal meat in lamb.

I will mention, though, just to be completely upfront and clear with you all, that this dish will still be only debatably halal. The vinegar in our sauce comes from white wine and, while it has been fermented to a point where it no longer has any chance of affecting one’s sobriety, some muslims may still be upset by the idea of alcohol byproducts in their food.

I’m sorry to say that makers and eaters of this recipe will have to assess the situation themselves and make their own decision as to whether my recipe matches their beliefs. All I can say for sure is that making vin d’ aloo with wine vinegar, rather than wine, has a historic and religious precedent behind it and that the added berries in this sauce make for a far more accurate flavour substitution than simply using such a vinegar alone.

It’s not going to be the same as our previous dish, of course, since this vinegary sauce adds rather more heat and tang, but it’s still going to be a fiery-flavoured, garlic and ginger-heavy, goan delight full of red meat, rich berry undertones and soothing spuds. A proper vindaloo, despite the extra acid.

Continue reading