Armageddon

So twenty-nineteen is on the way out, dear readers, and today is all that remains of it but I do have one last sauce to show you, before the year is out. It’s a special one, too. The very first to use Tesco’s latest attempt at the world record: The Armageddon pepper.

SauceAgeddon

Upon release, this superhot was actually claimed to be milder than the reaper but, as most professional growers will tell you, later crops average hotter chillies. Tesco and their grower, Love My Chillies, were expecting it to make up the difference towards the end of twenty-nineteen’s growing season, though I’ve seen no word on whether or not it really did.

So I don’t know if this is now the hottest pepper in the world but I do know what today’s bottle says. It says that this is Brighton Hot Stuff‘s hottest sauce, made with habaneros, reapers, moruga scorpions, ghosts and the armageddon from which it gets its name. A huge range of red chillies, from hot to world record level and possibly even beyond.

Let’s take a closer look at it.

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The Death Star

Hey there everybody, it’s thursday again and time for me to review another freebie from Heat Hot Sauce. A sauce shop situated outside of the UK – Hence it not fitting into my usual tuesday feature – but one with far better international shipping than some and a wide selection of interesting sauces at reasonable prices.

Today’s item was apparently made with them in mind but its actual producer is a company called “Spicy Ninja Sauce”, based in Hawai’i.

So, given their island home and the fertility of volcanic soil, it’s only natural that it contains tropical fruit. Yet we’re not looking at anything as ordinary as mango, papaya, pineapple, coconut or even lilikoi – A local breed of yellow passion-fruit used in some of their sauces.

No, their weapon of choice, for this one, is something that I’ve only ever seen once before, on import from germany. It’s the legendary star fruit, or carambola, which almost everyone has heard of but few have ever tasted. A fruit that apparently blends hints of grape, citrus, pear and cantaloupe melon.

My history with the carambola has it pegged a little differently, though – As a blend of pineapple, unripe lemon and cucumber that was absolutely disgusting when skewered and chocolate-coated. Yet I’m pretty sure that I didn’t have it at its best.

After all, my fruit was green and Spicy Ninja’s sauce is anything but:

DeathStar

It’s a bright orange blend of carrots, star fruit and ghost pepper, themed after the Death Star. And, while it’s purely coincidence that this product caught my attention right now, I definitely appreciate Heat Hot Sauce getting it to me in time for The Rise of Skywalker.

I could not have asked for a better time to show off the D_ _ th S_ r O.G. “Weaponized Star Fruit” sauce than alongside the release of Star Wars episode nine!

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Bonfire Brew

Hey there heat seekers. Today, we’re celebrating bonfire night, and the start of november in general, with a selection of roasted coffee bean products.

One from the ever-famous Queen Majesty, of former Hot Ones fame. One sent by my buddy Jason, of Burning Desire Foods – A company that I’ve featured plenty of times. And the last, a name that’s completely new to me: Chilli Scrumptious.

CoffeeThree

All three are heavily themed around their use of coffee and spice but Burning Desire’s is a little bit different. In part, because it’s a rub but also because it was free to me. A review sample, not a purchase.

I feel a little bad about including it in a comparison post, alongside sauces that I’ve paid for, but it was that or make my thursday reviews a regular feature. Which I’m quite simply not prepared to do.

Last week’s was a one-off holiday special.

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Toasty Treacle Tarts

Welcome back to winter, everyone. As we head back into the UK’s native time zone, it’s time for another weekend recipe but, I’m going to be honest with you, this one was a little bit rushed.

Between being ill and all my foreign friends returning to the country (quite possibly related occurrences), I’ve had very little time to perfect this month’s warming pudding and I may well come back to do so later. Yet I’m not exactly unhappy with how it turned out.

TreacleTart

These treacle tarts are sweet, caramel-y and filled with the autumnal taste of toasted habanero fragments. Not exactly a pumpkin-like squash but a distinctive, strong overtone of savoury orange fruit all the same. And a high

3.5/10

Heat

once the namesake treacle flavour fades away.

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Irish Legends

Hey folks, this week we’re exploring the far reaches of the UK with a couple of sauces from northern irish producer, Rock A Doodle Do. A company built on classic metal music puns.

If that’s what you’re after, though, you’re going to have to be patient because I’m not featuring their Can I Play with Mangos quite yet. Instead, I’m focussing on their “Irish Legends” bundle, designed to shine a light on the local mythology. Because, what can I say? I’m a sucker for fantasy themes done well.

IrishLegends2

It doesn’t take a real fantasy fan to know the one on the left, though. The banshee, famous for its bone-chilling, soul-piercing shriek, is definitely a part of popular culture. Albeit a tad less so than your dragons, unicorns and vampires.

It’s the second sauce – The one on the right – where we see something that I’d consider genuinely obscure.

The Pooka, according to Rock A Doodle Do, is “a Malevolent Spirit and a shape-shifter that can take any form it chooses”. Unlikely to do humans any harm but always eager to be their horse for a wild and death-defying night’s ride, taking delight in their terror.

What they don’t say, however, is that this dark creature is also the steed of the more well-known dullahan – The headless horseman – and that it, like the banshee, can be a deathly omen.

You’d think that that would be a selling point for these sauces.

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Heat on the Beach

Hey there everyone, it’s tuesday again and time for a little more in the way of hot stuff. Hot stuff that I picked up down at the Brighton Fiery Food Fest.

BHSBunch

So what more apt name could today’s company have than “Brighton Hot Stuff”?

Now, personally, I do view it as a little uncreative but anything that these guys lacked in inspired naming was more than made up for by the sheer personality and passion that they had on-stall. They were one of the most engaging groups that I’ve ever come across at a festival and, even after the official closing time, there were non-stop crowds around them.

So, do their products live up to the hype? I’m going to take a look at three of them and find out.

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Mexican Buffalo Corn

Howdy folks, today’s recipe is another one of my crazy fusion foods. It’s mexican and its american but it’s definitely not tex mex.

What it is is an invention all my own, cobbled together from random pub grub and then remade with slightly better ingredients back home.

It’s a quick, tasty, somewhat messy appetiser that I like to call “Mexican Buffalo Corn” and I really want to share it with you. But first, let’s clear up a few potential misconceptions:

First, it’s not mexican. It uses mexican hot sauce and mexican herbs for a mexican-style flavour but the closest actual mexican dish is a spicy, cheese-laden corn one known as “elotes”. This isn’t that.

Second, this dish is vegetarian. It doesn’t contain actual buffalo but rather a buffalo-style wing sauce, made from the above-mentioned mexican hot sauce. My own twist on a creamy and buttery, yet really rather tangy, american classic. Using corn on the cob where you’d normally find chicken.

And, finally, this is not my main recipe of the month. It’s a mini one that uses the black label Valentina sauce, even if small adjustments will allow you to use anything with a similar mexican flavour. So expect another recipe next week.

For now, though, let’s get started.

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Hot Ones Round Three

Happy thursday, folks. Today, we’re back for round three of my Hot Ones-style line-up.

Hot Ones

Because, given the popularity of the show, I feel like it’s worth making an annual tradition out of. Especially when importing some of their actual sauces can be quite the struggle.

So here I am, yet again, to provide you with a more brit-friendly alternative, comprised entirely of sauces that are available in the UK. Sauces that I have featured on this very site and know will make for the most enjoyable and entertaining of challenges.

You can read all about last year’s choices in my previous post but, this year, I’m going to be refreshing most of the line-up, oncemore. So, as with the last time, read on to see which old sauces have stayed, what new ones have made my list and why I’ve made the decisions that I have.

Or watch 📽️ my YouTube videos 📽️ to see me tackle a line-up of real Hot Ones sauces.

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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

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Lantern Fruit Gulab Jamun

Hey folks, I’m back again for another recipe and, this week, it’s something special from my childhood. Not, this time, anything involving the nesparo from my summer holidays in spain but, instead, something both closer to and further from home.

Today, I’m going to be making gulab jamun – An indian dessert that I grew up sharing with my muslim neighbors and one that is, in fact, named for its similar appearance to another regional fruit.

Yet I’m not making them just to relive my childhood. No, I have indian supermarkets near me if I need a quick fix of those sweet milk dumplings. And they’d be rather more traditional than mine.

What I’m making are, in fact, the “lantern fruit” gulab jamun from one of my favourite cooking games, Battle Chef Brigade. And I’m going to be using some rather more authentic ingredients than the other recreations that I’ve seen. Properly highlighting the flavour of fire that the in-game dish is known for, without sacrificing the fictional fruit’s lighter, more refreshing qualities.

Gulab

Before I get started, though, I’m sure you’re all wondering what exactly the “lantern fruit” really is.

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