It’s the end of the line, boys! And girls. And anyone else who’s reading this.
And, with that, I’m pretty sure that I’ve gone and blown what little credibility my old west gangster impression may have had. But that’s okay. It’s the end of the lime, anyway. One of Daddy Cool’s more recent sauces:
Yes, this week I’m reviewing his latest attempt at a green jalapeño product. One which, I suppose, is the replacement for his old 💀Hybrid💀. Though it’s got none of the coconut or kiwi and far more of a focus on its green chilli.
Is this new sauce an improvement? Is it as amazing as the rest of Daddy Cool’s current range? Or will it be as much of a mess as his okra bites recipe?
Today, I intend to find out.
Hola, mi amigos! It’s the fifteenth today and, apparently, that means mexican independence day.
So, while I don’t have anything truly mexican to offer you, I am going to be showing off a mexican-styled sauce, in keeping with the occasion. And that product is Angry Goat Pepper Co.’s Hippy Dippy Green:
One which you may well know as the second wing on Hot Ones’ eighth season but which interested me for entirely different reasons.
This is a verde sauce. Not just a green sauce – Despite that being the literal translation – but a tomatillo salsa in a bottle.
An american take on a classic mexican dip, with a few less than classic additions to spice things up a bit.
Hey folks, it’s fresh chilli season again and that means that it’s time for padrons. Mountains of them, week after week, fried up to share with my family.
But what happens when one of my suppliers sends the peppers fully grown, with far more heat than the usual, early-harvested sort? What do I do when they’re too spicy for everyone else?
I can, after all, only eat them so quickly by myself. And they don’t stay fresh forever.
So, today, we’re going to look at a recipe that I concocted to make use of the last, extra hot, green padrons, before dehydrating the red for powder. A recipe inspired by the Reddit user PintSizedHerzl, who made something similar, yet with far less focus on the spices, and has had me eager to try out my own take for quite a while now.
A recipe for padron-topped macaroni cheese, which I finally have a good excuse to use my peppers on. Here goes:
Hey folks, its august and we’ve just had a whole load of fiery chocolate so, today, I’d like to kick off the new month with something just as punchy. Albeit more so in taste than in heat.
For my first august review of the year, I’m going back to Chilli of the Valley and trying out their green sauces: Their Hulk Juice and Jarlic.
And yes, you might have heard that first name before but I’ve never given it a proper, written review. Only put its claim of being “clothes-rippingly good” to the test 🔥📽️over egg pizza📽️🔥.
So, today, I’m going to give it and its new art a real talking about, while I compare it to the company’s other garlic and jalapeño sauce. Because I’m very interested in seeing what’s different between them.
Hello again everyone, it’s the last sunday of the month and I’m sure you all know what that means. It’s recipe time!
Now, of course, I don’t always leave my recipes until the last minute like this but, well, my access to ingredients has been somewhat restricted, lately, and I’ve had a lot to do in the last week or two. So, this time around, I’m falling back on a silly suggestion from my friends, mixed in with a family staple.
I’m making udon bolognese – A variation on the classic spaghetti dish using thicker, heartier noodles and a bit of jalapeño-based spice in its sauce.
It’s not traditional and it’s made even less so by the fact that what I know as “bolognese” is actually a twist on spaghetti and meatballs, handed down from generation to generation. Yet it’s still delicious and hey, isn’t that what really matters?
Here’s my take on an italian pasta dish, with just a little bit of a japanese twist.
Sup peeps, today it’s time for another cheese review and this week’s product is one that I know well:
One of five different chilli cheeses from 546 Cheese but the only one that’s actually hot.
Boy is it, though! This is their scorpion pepper cheddar and it doesn’t pull any punches, with a fierce
that comes in gradually, yet quickly.
It’s definitely not for beginners and nor is it in line with the rest of their range but what about its flavour? Is this a cheese worth trying for those who enjoy such fire?
Hello again, my fellow fiery food fans, today, we’re making a return to Byron Bay. A place and company that I’m sure you’ll remember from my coconut curry sauce comparison.
This time around, though, the labelling may be the same but the sauce is very different. It’s their mango chilli sauce:
Or, if you read the fine print, their Smokin’ Mango Chilli Sauce. A blend of mango, cayenne, jalapeño and chipotle that’s sure to be nothing like their more usual
📽️habanero range topper📽️.
It is, after all, a completely different colour. Red with chillies, not orange from its fruit. So let’s see if it tastes as different as it looks.
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.
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.
Hey folks! It’s been a long time since 💀my last restaurant review💀 but, today, I’m coming to you from all the way out in london’s trendy soho district to feature the craziest establishment that I’ve ever seen.
HipChips – A sit down or take away restaurant dedicated to providing the most gourmet version imaginable of a dish that I call “chips and dips”. But no, there aren’t any wide fries here. Every slice of potato is a wafer-thin crisp with a tonne of crunch.
It’s not usually a complex or well-balanced meal but it’s a darn good snack and I’m ever so curious to see what they’ve done to improve it. To spice it up, if you will.
And alright, they’ve provided a free lunch to entice me in but, honestly, I doubt I could have stayed away anyway. It’s just such a wild idea for an eatery!
Happy thursday, folks. Today, we’re back for round three of my Hot Ones-style line-up.
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.