So, as I mentioned in last week’s restaurant review, I went to Brighton’s Fiery Foods festival the weekend before last and got to see a whole bunch of new sauces. Some from newer companies and some from old favourites.
Today’s review is of the latter but I didn’t actually get it at the event. I picked it up a few days prior, on my stop over in london, because I didn’t want to risk its maker having run out. It is, after all, a very special limited edition:
And it’s the most exciting thing to come out of Burning Desire Foods since their chipotle syrup.
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.
Happy tuesday, folks. Today’s review has been a long time coming.
This particular jar was found at a food festival by my buddy, 📽️ Lord Grim 📽️, but I’ve known about the Chilli Jam Man for longer than I’ve had this blog.
Because, while I don’t know what festival my jar of bhut jam came from, it really doesn’t matter. The Chilli Jam Man is one of the biggest names in artisan fiery food, possibly even the biggest, and you can find him and his “jambassadors” at just about every food-themed event this side of london. His coverage is a wonder to behold.
But it’s not just the one jar that I have from him, today. No, I picked up a couple, myself, to round out the range and better showcase his brand:
It’s my birthday again! Today, I turn twenty-seven and, like every other year, I rate some extract sauces. Ultra-hot chilli products that surpass the natural limits of my scale by using a chemical concentrate of chilli’s capsaicin.
So, while I would normally bring you a recipe post on a weekend, like this, I’m putting my cooking on hold for a bonus review of my annual suffering.
Yet I have something a little different for you, this year. A sauce that comes not from an artisan chilli company but from the garlic specialists of the Isle of Wight:
The Garlic Farm’s fang melting “Vampire Botherer” – To my knowledge, the only ever craft sauce to blend green chilli and chilli extract.
It’s not going to be as insane as today’s other item, given that a mere tenth of a percent of it is actually capsaicin concentrate, but I feel like its uniqueness is worth addressing, before I dive head first into the real deep end of the Five Finger Death Punch.
What’s up my fellow chilli lovers? This week, we’re looking at the fourth and final product that I picked up from Saucey Lady in reading.
It has the exact same label as her other three so, much as I find Kaz’ logo amusing, I won’t be talking about it again today. And nor, for that matter, will I be mentioning the bottles that you can buy it in, since they were also discussed previously.
This week’s post is going to be all about the flavour, texture, heat and aroma of the sauce inside. The bit that matters most.
So let’s get on with it, shall we?
As one bottle reaches its end, another two come to light. For today, dear readers, we’re taking another look at Daddy Cool’s. At his Ghost Pepper Extreme and Jeepers Reapers Revenge.
Two of his hottest sauces, both in rather more current packaging than my past reviews, yet absolutely nothing to do with 📽️ the other Jeepers Reapers 📽️ that I tried. And still equally unrelated to Star wars.
But, while these sauces may be made for heat, they have a lot more going on than just that.
The Ghost Pepper Extreme is made with butternut squash, coconut water and an assortment of smoked ingredients to enhance the bhut’s flavour, while Jeepers Reapers Revenge contains scotch bonnet, roasted tomato and papaya to compliment its reaper chilli. I can’t say that I fully understand what that means for either but, having had Steve Cooley’s products before, I’m expecting the best.
Especially as this is only the second reaper sauce that I’ve seen boast a great taste award.
Hey folks, I hope that you all had a good easter.
I know I did. But then, I always do. There’s just something special about combining chocolate with a treasure hunt so that you feel like you’ve earnt it.
Blog-wise, though, I’ve already done one massively chocolate-themed post in recent months and I have another cocoa-based review coming up shortly. I don’t want to overdose on the sweet stuff all of the time and I certainly don’t want to sicken you all with a lack of variety.
So, instead of a chocolate review this year, I’m looking at the other side of easter. The themes of death and rebirth, often represented by eggs.
Yes, chilli eggs – Pickled ones, even – from a company who specialises in just that.
An item I may never have found, had it not been for someone’s recommendation.
Good general holiday season, everyone. I hope you’ve been enjoying it and that the coming turn of the year treats you well.
I’ll be making a vaguely themed review post then (and it’s going to be a goodie!) but, in the mean time, here’s a simple recipe to tide you over.
Not one for christmas food, per se, since I gave you that last month but one for some nice, warming, earthy gingerbread – A seasonal special all the same.
As another year comes to a close, it’s time to turn my sights to a new company:
Badgers Artisan Foods
A fairly recent one, started in 2016 with some home-grown chillies and this very sauce.
You might think, therefore, that they’d call it their original, but you’d be wrong. The peach and orange packaging and cheeky badger logo may look friendly and inviting but this is their Reaper Sauce.
It takes a bold chef to start a company with a world record but what I want to know is whether the taste can match the implied burn?
Welcome to december, everyone – The real month of christmas content but also the last week of it on my blog, since there’s no point in me making recommendations if I can’t be sure that they’ll reach you in time.
Today is definitely a seasonal review, though, and it marks the return of Holly and the Ivy, who you’ve seen before under their other name as The Mini Jar Company. Before I try out their little freebie, though, I want to give you a bit of backstory.
I dislike brussel sprouts. I don’t find them bitter so, just as with coriander, I’m not genetically inclined to hate them. I just do. The same way that many kids apparently hate broccoli.
After all, all it takes sometimes is a single bad experience to put you off a food for life. And let me tell you, getting your packed lunch wrecked by schoolyard bullies, only to have it replaced with an almost indeterminable green mush, is definitely a bad experience. A terrible introduction to the traditional veg of the season.
So it’s entirely possible that I’m going to hate today’s product through no fault of its own but, when Holly and the Ivy asked if I wanted to try their Red Onion, Sprout & Naga Chilli Chutney, I realised that I haven’t actually given the vegetable a fair shot in my adult life.
And, since 📽️ Mushemi Fire 📽️ and Cowley’s Fine Food have both proven that I can like even mushrooms if they’re prepared right, I said “yes”. I decided to give their christmas special a go.