Welcome back, everyone, to yet another review of a generous company’s free samples.
This week, they’re from Foraged Fire, who, unlike my last two features, are entirely new to me. A company that I’d barely heard of, before their owner got in touch, but one that I’m super excited to show you.
Every single one of their products contains at least one major talking point. And I have three of them!
Each of these items is easily special enough to warrant its own post and, at any other time of year, I’d definitely split them up. But we’ve just entered into december and it’s mere days until my christmas recap. So I’m taking this opportunity to talk about all three because, if they’re as special as they sound, they’ll all deserve my holiday recommendation.
Happy thursday, everybody. As I mentioned in tuesday’s review, it’s now september and that means that we’re overdue for round four of my Hot Ones-style line-up. That set of ten sauces, that I update annually, designed to give you the best UK-centric replica of the show’s experience that I can.
I am, after all, a UK chilli reviewer. Which puts me in the perfect position to craft such a collection.
This year, however, I’ve been somewhat disappointed by the products showcased on First We Feast. They haven’t interested me nearly as much as those in past seasons.
So, instead of looking at what the real show does and trying to mimic it, I’m going to try and whip up the wildest collection of wing-friendly, ascending heat sauces that I can, this time.
But, if you are after a more traditional line-up, there’s always the Chilli Shop and Mojo’s Bar’s monthly 📽️Hot Ones challenge night📽️, here in leeds.
Hopefully, between that and today’s post, I’ve got all of the bases covered.
Hey folks, I don’t know about you but, for me, time seems to be moving abnormally fast in our new, pandemic-stricken world. I mean, it’s already september, for crying out loud!
So, with that being the case, there’s a little something that I have to show you today. A somewhat different product from a previously featured producer that I’ve been keeping in reserve but is now fast approaching its best before date:
This is the Surinamese from Farraday’s Tasty – A product which they claim, on their website, is a traditional surinamese-style pickle, yet describe, on the jar, as a spiced up piccalilli. Seemingly quite the contradiction, given that piccalilli is another example of british bangladeshi cuisine.
In actuality, though, it would appear that piccalilli found its way over there, somehow, and has become a major ingredient in the country’s traditional cooking. Albeit adulterated slightly, in order to fit the locals’ tastes.
Let’s see what’s changed, shall we?
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, here’s one that I promised pretty recently: The Psycho Juice Mustard Ghost Pepper, from Doctor Burnorium.
Me and Vitani talked about our expectations for this sauce, in an unboxing of 📽️ his others 📽️, last month. And, while they weren’t honestly all that high, I bought this sauce to review and I intend to give it a fair shot.
After all, just because his other ghost sauces have been harsh and abrasive doesn’t necessarily mean that this one will be. Or that that sharp heat and acidity won’t go with its other named ingredient.
I’ve enjoyed pretty much everything that Doctor Burnorium has made with other peppers and even liked the ghosts, in his exquisite chocolate, so it’s not exactly a write off just yet.
I’ll keep an open mind as I give this sauce a go.
Okay, break’s over, people. Time to get right back into the weird stuff, with something mean and green.
Today’s sauce is Rampage – A kaiju-themed creation from Stephen Dixon, at Hot Pods, clad in a label oh so reminiscent of Godzilla, himself. The king of all japanese monster movies.
Yet, as specific as its referencing might be, you’re not going to need any knowledge of the genre to appreciate the blend of pears, peas and horseradish that makes this sauce unique.
That wild blend is something that we can all appreciate the enormity of. If it works.
Hello again everyone. This week, I’m looking at another chipotle-based barbecue sauce but it’s very different from the last.
This is Daddy Cool’s South Carolina BBQ Mustard – His “All Up In My Grill” – and it’s 33% mustard. Not even close to the usual brown and sticky, molasses-forward barbecue style that I’m used to.
So let’s see how it is, shall we?
Happy tuesday, fiery food fans! Last week was fiesta time with Saucey Lady and yesterday was a nice, relaxed birthday celebration for one of my relatives but today, we’re back to work in the Pepper Kitchen.
Yes, this week, we’re trying sauce from Pepper Kitchen – A three-man company from east london who put their own spin on a trinidadian family recipe. Or should I say spins?
After all, I don’t just have the one bottle from them:
Hello again, everyone, this week we’re trying something borderline luminous:
But that’s not colouring. No, Dalston Chillies are quite proud of their all natural approach.
What you’re actually seeing is the reason why I bought this sauce: It may claim to be bajan but, unlike other island sauces, this one isn’t mustard-based. It contains mustard, sure, but its main spice is fresh turmeric and that, dear readers, is unique.
For good reason, mind you, as the stuff stains like little else, during cooking.
In flavour terms, though, turmeric is golden, rooty, somewhat mellow and at the height of its popularity as a drink ingredient, recently. I have high hopes for today’s sauce.
Here’s the full list of what goes into it:
Vinegar, Onion, Fresh Turmeric, Scotch Bonnet Chillies, Mustard Powder, Unrefined Sugar, Garlic, Salt.
Happy tuesday again, everybody, and welcome back to another Gingerbeard review.
This time, we’re taking a look at their Ale and Chilli Piccalilli – A product type that I’ve never featured before and one that they make in collaboration with Electric Bear Brewing Co.
Both company logos adorn the label of this jar, along with a bunch of chillies dancing to the boom box from Electric Bear’s Werrrd ale, but that’s about all the visual indication we get of what goes into it.
Unlike on their bloody mary salsa, Gingerbeard do a pretty poor job of conveying what today’s product is, without words, despite the busier design. I’m not too impressed with its outside but let’s see what their picalilli is like within, shall we?