Hey folks, do you recognise this fruit?
If you’re a Marvel fan, you should, ’cause this is the only thing growing in Thanos’ garden. And, while it doesn’t come from an alien cactus, the inside of the real kiwano looks more extraterrestrial than anything in Endgame:
It’s a freaky-looking fruit and its taste is just as weird – A blend of cantaloupe, cucumber and lime – but it’s right at home with herbs and citrus. It’s more vegetable than fruit but a friend to fresh flavours all the same.
In today’s celebration of superhero movies and obscure, african fruit, I’m not going to be replicating the mad titan’s horned melon soup. That dish is as much of an affront to the world as his use of the infinity stones. A thick, snotty, disgusting mess of a meal, about which horror stories have trickled down through my family for generations.
You do not cook the kiwano.
This fruit or vegetable, whichever you choose to call it, is best served fresh or frozen. It’s typically recommended for use in mousses, smoothies, sorbets and citrus-heavy cocktails but, for today’s recipe, I’m going guac.
Mexico’s famous, creamy dip/condiment hybrid that brings together all things fresh and green.
Happy tuesday, everyone! I don’t know if any of you follow my youtube channel but, today, we’re doing a little bit of a follow up to my 📽️ Exhorresco video 📽️.
That sauce was one of the hottest and most painful natural products that I’ve had but it wasn’t a bad taste at all, so I thought I’d try something else from its makers, Burns & McCoy. Something on completely the opposite end of the heat spectrum.
It comes packaged in far paler tones and what colour it does have is almost entirely green. You can immediately see that it’s not being sold on its heat and for good reason. It’s probably the mildest
product that I’ve had, just barely tickling the back of my throat when I eat a full spoonful.
So today, we’re going to be focussing far more on the flavour of this Avocado Fire Roasted Poblano vinaigrette, to find out if the company can still hold their own when they’re not melting my face off.
Hello again everyone, I hope you’ve had a great week. Mine was comparatively quiet but it’s been a good one, if a tad too heavy on the salsa near the end.
Why? Because I recently stumbled upon a discussion of certain a mexican restaurant in the states and what exactly went into their tomatillo salsa. I had no vested interest in the outcome, having never visited Abuelo’s and living roughly 6 timezones away from it, but I was curious about some of the recipes that came up.
Green chilli, herbs and pineapple have always piqued my interest as a combination and adding tomatillos only makes it more enticingly out there. But what if that were kiwi?
Well, I set to work testing out a few variations and kind of overdid things but here’s what I found out:
Konnichiwa yet again, spice lovers, and welcome to another mildly japanese-themed post. This time, a tuesday review, featuring one of my favourite holidays and one of my least favourite companies.
You see, I’ve tried all of the Screaming Chimp’s main range (as you can find links to in my sidebar) and I didn’t hate them. In fact, I quite liked a fair few of them, I just didn’t find that the chilli flavour came across very strongly. And they took issue with that.
I don’t dislike their products but I’ve come to hate talking about them because it always ends in a twitter argument that I’d really rather not be a part of. All because I’m trying to give an honest opinion.
But today, I think things are going to be a little different. Because their limited edition sauce certainly is and their chocolate is perfect for a white day post.
Happy tuesday, folks. Today’s a bit of a special one.
Why? Because it’s shrove tuesday. The start of lent, now all but stripped of its religious significance and transformed into my favourite food-based holiday: Pancake Day.
A day for the appreciation of round, flat, pan-fried breads from all across the globe. Be they ultra thin and lightly crispy like a french crêpe or thick, puffy and well-risen like a japanese hot cake. Smothered in sweetness, as per american tradition, or served up savoury like the potato variety.
And hey, I may not consider the common gluten free alternative, the banana pancake, a true member of the pancake race but it is, quite clearly, pancake-inspired and utterly delicious. If you want to spend your pancake day with those, I’m definitely not going to fault you for it.
Me, though? I was brought up on blueberry ones – Good, thick, american-style pancakes, chock full of my dad’s favourite berries. And, if you don’t count peppers, quite possibly mine as well.
The sweet yet tart bursts of randomly distributed fruit added an extra level of enjoyment to my childhood breakfasts and I still love those pancakes to this day. Despite their mess.
It should, therefore, come as no surprise that I first tried today’s product – A chilli golden syrup – in that manner.
Speaking of finishing off things from last year, my chilli eating friends, it saddens me just a touch to tell you that today is the last we’re going to see of Opal’s range. It was, after all, a real pleasure trying her original and lime sauces.
Yet all good things must come to an end and I do, at least, have this one last bottle to try: Her Mayan Mango.
And, despite habanero and mango being the two ingredients named on the front, it’s not going to be quite the usual blend. You’ll see what I mean in a second.
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.
Happy tuesday again, spice lovers! Today marks the return of my most recent sample-sender – Opal Sunshine.
Now, last time we looked at her sauces, Opal did prove herself to be rather heavy handed with the spices in the best of ways but will she still be so when their main focus is their fruit content? That’s what my next two reviews of her company are set to find out. Starting with her Lime-Anero blend.
In terms of ingredients, today’s product is barely any different from her original sauce. That one had lime in it already and its placement on the list has not changed. All that’s different is the apple juice below it:
Habanero Peppers, Scotch Bonnet Peppers, Fresh Carrots, Onion, Garlic, Recardo, Lime Juice, apple juice White Vinegar, Sugar, Salt.
Yet I can assure you, this is most certainly not the same sauce.
Hello and welcome back to another Reading review. I honestly can’t believe I’m still doing these but there’re still plenty more to be uploaded.
It was a very fruitful festival and today, we have two very fruit-full sauces. If you’ll pardon the pun.
What I’m about to show you is a pair of products that share a single genre but take it in completely different directions. They’re both rather unique twists on the classic mango and habanero blend:
Well, that’s two weeks of red sauces in a row. I think today might be the time to mix things up a bit with an older item. A review of something green that I tried some time ago, tweaked to match my modern standards.
It’s a green sauce with a difference, though. A coriander, lime and scotch bonnet one from Wiga Wagaa:
A company who dedicate themselves to getting full on, african-style flavour into their assorted chilli products.