Hey folks, it’s sunday and I believe that I owe you a recipe.
Now, normally, this would be my christmas recipe, what with it being the winter holiday season, but I haven’t felt particularly inspired, on that front, this year. So, instead, I have a little something that I was asked to share with you all. My little christmas present to you, if you will.
This is mark two of my udon bolognese, as I like to call it, made with Wiltshire Chilli Farm’s Firemite. Giving it a serious dark depth and throaty warmth, which makes it even more of a satisfying winter meal than last time.
So what are you waiting for?
So I didn’t really want to do this, folks, but we’re seeing the same company two weeks in a row, this month. Because, shortly after I ordered their chocolate, I found out that Wiltshire Chilli Farm had also released this:
A chilli and yeast extract spread with the exact same name as 💀Fire Foods’ old product💀. My review of which has been getting a suspiciously high number of hits, recently. Making it clear, to me, that this is the content that you all want.
So here you go, everyone: My thoughts on Wiltshire Chilli Farm’s Firemite.
Hey folks, I said that we were going to be seeing some more from Alkemio Kitchen soon. So, what better time and way to start than today, with a sauce that I’ve already shown you but couldn’t previously go into depth about?
This is Fergus’ Black Garlic, Chipotle, Tamarind, Chocolate and that last titular ingredient makes it a perfect fit for my first post after World Chocolate Day. But it’s not the only such festive item that I have for you, this year.
I’d also like to showcase a little something in the same vein – Featuring the same blend of chipotle and chocolate – from a less familiar company:
The Chipotle Chocolate Stout, from Hop’t. Which, as their name implies, is heavily focussed on the use of hops. Albeit in a very different setting from any that we’ve seen such herbs in before.
In fact, it isn’t even the same sort of hops as any of those past products. But you’ll have to read on if you want to see what sets them apart.
Hope you’re doing well, my fellow freaks. Today, we have something slightly novel. A sauce post on a sunday.
Why? Because it’s not a review but a look at the hot sauce making kit that Bunster’s kindly sent me back in january. And, more importantly, at what I made from it.
A certain bold-flavoured, crazy concoction that I whipped up to feed my friends in a blind taste taste. To see if they could decipher which of the six sauces from that kit was actually my own recipe.
I’m not going to say anything more specific on my front page, so as to let you play along with 📽️the video📽️, but, once you click that “Continue reading” button, it’s about to be full on spoiler territory. You have been warned!
Attention: This is an old post regarding a product which has since ceased production. To the best of my knowledge, neither it nor its makers still exist but the review will remain on my site, for posterity. For a more recent sauce with the same name and concept, however, try looking at Wiltshire Chilli Farm’s Firemite, instead.
Hey folks, I’m going to be brutally honest with you. I don’t like the taste of today’s product.
But then, it is a well known, divisive flavour. One that people either love or hate.
I am, of course, talking about Marmite. Or, as it’s sometimes known for legal reasons, “famous yeast extract”. The signature ingredient in Fire Foods’ Firemite sauce.