Happy tuesday again, everyone!
Today marks the first of my july reviews and, with it, the end of my unexpectedly hectic birth month. This week, I get to relax a little and try out two simple chilli jams, from A Bit of a Pickle and The Smokey Carter.
Each using a different, named chilli – One habanero and the other scotch bonnet – but both relying on a base of sugar and red bells to carry them.
Obviously, these aren’t going to be the same sort of breakfast jam that we saw in South Devon Chilli Farm’s elderflower. They’re going to be a pepper forward, somewhat savoury pair that’s better suited to spreading over cheeses and meats. But how much of that pepper flavour is actually going to come from their namesake varieties? And how different will these two be?
I’m very curious to find out.
It’s monday, dear readers, and, while it might not be my usual blogging day, it is, in fact, my birthday. The day where I turn a year older and I mark the occasion with something stupidly hot. An extract-based sauce or two to make me suffer for your entertainment, as well as the entertainment of those who craft such fearsome concoctions.
As I mentioned, last week, this year’s post is dedicated to Dan Reed and his company, Chilli of the Valley. A company who kindly supplied me with one of their hottest natural products as an appetiser.
Yet I kind of suspect that that’s all that Dan meant for his Black Death to be. Because it may have been hot and tasty but it sure didn’t pack the unnatural punch of a sauce like this:
His Phwoar Koff and Dai.
Not that it’s actually meant to be read as “Phwoar Koff and Dai” but, well, I do try to keep things family friendly on my front page. And I’m sure that we’ll all understand what it really means once we’ve tried it.
So, now that we’re back onto sweet sauces, what do you lot say we take another look at one of my favourite fruit?
This, here, is Can I Play with Mangos – A product that I promised to talk about back when I tried Rock A Doodle Do’s other, more mythology-themed sauces. Because, while that pair highlighted their irish heritage, the company’s origins lie elsewhere. In classic rock and metal puns.
But, truth be told, I’ve felt no urgency in getting to their Iron Maiden-inspired mango and habanero sauce because, hard as such a pairing is to screw up, Rock A Doodle Do’s last feature didn’t exactly fill me with confidence.
So, just in case they have gone that extra mile somehow, I’m going to throw in another couple of mango sauces alongside theirs. Both with rather more exciting chillies.
Hey folks, it’s recipe time again but, if I’m honest, this one was actually supposed to go up last week. I had a few technical difficulties with my camera and had to remake the whole thing from scratch.
So, that’s how my week’s been going, how about yours? I hope that you’re all holding up okay in the midst of this crazy modern mess and I hope that you’re all able to find a nice, secluded spot to go stretch your legs and get some sun. Because, as scary as this pandemic is, going outside is still important to your health.
With no end in sight, right now, it’s essential that you have a way to get all the necessary vitamin D and you’re not going to do it through diet, alone. Fresh fish just isn’t that readily available right now.
What you need is sunshine and that, I’m afraid, is not something that I can provide. But I can share with you a thematically-appropriate rice dish, at least, based on the work of Amano Hina – Weathering with You’s 100% sunshine girl.
A simple, yet delicious, one-pan recipe that deviates slightly from the source material but still combines eggs, rice and crisps for a crunchy, warming meal that’ll add a little brightness at any time of the day. Though, personally, I like to serve it for brunch.
Hello again everyone, it’s the weekend, once again, and, this week, I’ve got another recipe for you. A recipe that came to me as a suggestion, I might add, from Twitch user 8t88.
You see, I’ve been doing my best to follow through on my new year’s resolutions and find myself an artist but things haven’t quite gone to plan on that front. Rather than snagging myself someone who’ll redraw the shelf that I use as a site header, I’ve found only character artists and fun discussions. Conversations that now seem to act as something of a substitute for my pre-quarantine social life.
Yet, filled with nonsense as they might be, those discussions always seem to come around to food and recipe ideas. And 8t88’s, in particular, stood out. Apparently they’d been to a restaurant, some time ago, and been taken aback by just how much they’d enjoyed the place’s vanilla and habanero shake.
If that sounds insane to you, well, it did to me as well. So obviously I had to make it.
And, honestly, I was shocked. It was great!
Hey there everyone, it’s just gone easter but, today, I’d like to look at some chocolate anyway. A couple of bars from a creator we know well but haven’t previously seen any snacks from.
Yes, this week, I’m taking a look at Daddy Cool’s new chocolate line:
Both white, this time around, but one with cranberries and a hint of habanero, while the other is clearly caramelised, making it the only chilli product of its kind. Both put their flavours first on the label but, on closer inspection of the chocolate, their peppers are also quite hard to miss:
Those spots of orange and red look like very generous hints to me. Yet flip them over and we can see that Daddy Cool’s have been just as generous with the fruit and fudge.
These chocolates are going to be fiery, certainly, but I expect that they’ll also be just as full of flavour.
So, last week we shone a light on a rare pepper variety with High River’s insanely hot sauce but, this time around, we’re looking at something a good deal milder.
The shipka – Or bulgarian carrot, to give its common name – clocks in at between ten and thirty thousand scoville units, making it just a little hotter than the hottest of normal jalapeño strains. It’s very fresh, very vegetable and very much an orange pepper.
Yet, despite being so usable and being quite possibly the second most common orange chilli, I’ve never seen the “carrot” in sauce before. Only fresh or in seed form.
So I’m very interested in seeing what Chilli Hills – An actual bulgarian company – have done with it.
And, if you are, too, Doctor Burnorium’s Hot Sauce Emporium appears to be the main importer of today’s sauce. Though you might want to read on before you order.
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:
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.
Happy tuesday, my fellow fiery food fans. Today, we’re taking a second look at the Chilli Brothers.
This time around, however, I’m trying out one of their sauces:
One that’s wrapped in a sleek, stylish and super shiny, silver label with the same logo and lack of information that we saw on their syrups. One that, once again, only gives us the sauce name, in small, above its ingredients list on the back.
That’s bad branding, pure and simple, but at least we can see the sauce around the label’s edges. At least we can make out its browned-apple colour and texture. Even if we can’t see the yuzu that actually got me interested.
Hopefully that yuzu comes through in its taste but, since I wasn’t so impressed with the company’s last pair, I figured I’d bring in a second sauce this week:
One that, sadly, isn’t the same asian citrus but still makes a wonderful, warming flavour from its whole, organic lemons.
Greetings, everyone, and welcome back to another look at something nice and creamy.
Last week, we saw Pepper Kitchen’s mustard sauces and how an olive oil emulsion really brought out the best in them but, this time, we’re looking at a different type of product. One that always comes with that level of creamy goodness.
We’re looking at a mayonnaise from our old friend, Mr. Vikki. Coincidentally also the first thing that I’ve had from his Hell Hot Habanero line.
Will it live up to that title or will it bear only the medium flame of his Banana Habanero chutney? And will it be just as delightfully well spiced?
You’re going to have to read on for my thoughts.