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.
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.
Hey folks, it’s recipe time again but, this month, I’m doing something that I haven’t done in a while – Reviewing someone else’s recipe.
You see, as I mentioned at the beginning of the year, I’ve had plans for ramen for quite a while. Yet my dreams of fiery tonkotsu were scuppered at the very start.
As it turns out, that milky-looking pork bone broth comes not just from making your own stock but from boiling the hell out of it for hours and hours on end. From getting every single ounce of fat and flavour out of the meat, which neither you, nor I, are likely to have the time for.
So I was all set to move on and make something else. Until I saw this:
A dark bowl of coffee curry ramen made by Pixel Tea, as part of his “Gourmet Smash Ultimate” series of Super Smash Bros. inspired dishes.
It caught my attention with its theming – Derived from the favourite food and drink pairing of Persona 5’s protagonist – but also provided a fresh spin on japanese noodle stew and just enough spice that I could make it a feature.
In fact, Pixel’s overview alone was enough to sell me on this one. But the fact that his dish makes use of a custom spice blend, rather than a custom stock, is nothing short of a godsend.
It doesn’t make this a quick meal but it still cuts down the cooking time considerably. From most of a day to around two hours, all prep included.
So let’s see how it works out, shall we?
Hope you’re having a great tuesday, everyone, ’cause it’s about to get just a little weirder.
Why? Because today’s hot sauce is one of the craziest yet. One that, as a lover of all things unusual in food, I absolutely could not pass up.
I didn’t find a lot of sauces at Challock Chilli Fest but the few that I did buy were all something special. And I’ve been waiting for the perfect time to unveil this one, in particular.
So, what exactly is it that’s on display today? It’s Karimix’s Teriyaki Wasabi Sauce:
An asian-style spicy sauce unique in its complete and utter lack of chilli.
Click on to find out what does go into it.
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!
Welcome back, everyone, to the last of my importer highlights. At least for a while.
Today, we’re looking at a company called Sous Chef, who previously featured as the suppliers for my rare peppercorn taste test and the bean paste in my mapo tofu.
This time, though, I don’t want to focus on their ingredients. I want to take a look at their import sauce:
Why, because these guys don’t import a lot that’s ready to eat but they do import one of the most talked about sauces on Hot Ones. The controversial Ghost Pepper & Blueberry from Bravado Spice Co.
So today, I’ll be looking at that and a little something from the UK that they also stock. But we’ll talk about that item in a bit.
Hey folks, happy new year!
Today’s the first day of 2019 and, as I did back in 2018, I’d like to kick things off with something fresh and green. Something that uses peppers as young as the year itself.
Or, to be more precise, two somethings:
The new Pablo Diablo, from Tubby Tom, and the rather older, more well-established Philosopher’s Dew from the Chilli Alchemist. Both jalapeño sauces but both very different takes from the green srirachas that I showed you last time.
And, for that matter, from each other.
Greetings, fiery food fans, and welcome to the first of my ECCC sample reviews.
Today’s offering from the East Coast Chilli Company is probably their most unique item – A rich, black, honey-based sauce that matches wonderfully with the equally dark label that adorns its bottle.
It is, of course, as its elegant red text tells us, their Midnight 21.
Hey guys, it’s recipe week again and, while I’ve never been one for keeping different cultures of food separate if the work together, this summer sizzler’s a real melting pot of influences.
The original dish on which this month’s creation has been based comes from episode 16 of the japanese show “Food Wars” and, should you want to cook the original apple and bacon risotto, a recipe can be found for it in chapter 42 of the show’s manga.
But, while the fruity take on it may be japanese, risotto itself hails from italy and my take uses a morrocan-style spice blend with the peruvian lemon drop chilli to add a bit more substance.
The original did, after all, lose its battle in the anime for being too light and unsatisfying.
So, instead of an apple and bacon risotto, I shall be presenting you with a spiced apple and pear risotto that can be eaten hot as a main dish or cold for a smaller meal like lunch or the originally intended breakfast. Or simply if the warm weather is as agonising for you as it is for me.
Konnichiwa my fellow spice lovers, today I want to talk to you about a show that truly captured my heart during 2016.
Shokugeki no Souma, or Food Wars as it is known outside of Japan, is a ridiculous anime in what’s known as the shōnen genre but it’s a little different to what that implies.