Hey folks, happy tuesday!
As I mentioned in 📽️a recent video📽️, there was a bit of a mix-up with my last shipment from Grim Reaper Foods. Everything that I’d ordered arrived on time, intact and of the high quality that I’ve come to expect from Russell but the free challenge chocolate that he’d promised me mysteriously morphed into something else:
A lemon and yellow habanero marmalade, infused with gin and tonic.
A product which has only just made it onto his website and was, at the time it arrived, just as unreleased as his upcoming “Chocolate by Death”. Yet it’s not nearly of the same challenge calibre.
Russell’s spiced-up gin marmalade is a flavour-focussed preserve, not an extreme heat item, so it’s far more suited to a serious, written review. One which I intend to give it, today, alongside its blood orange brother.
My god, you lot, it’s tuesday and I’ve only just recovered from this year’s birthday post. I’m going to need something extra mild for today’s review. So it’s pretty fortunate that I’ve got just the thing
This is the Mild Beast and it’s from a company who’s sauces I’ve been liking a lot, lately. Yet it shows a very different side of them.
You see, while it might be another Hot Pods product, this particular sauce isn’t the work of Stephen Dixon. It’s made by his daughter – The supposed boss of the company – and it’s made for younger palates, like hers.
The Mild Beast is designed to be heavy on the fruit, light on the vinegar and much much milder. Forsaking the company’s usual chilli blend in favour of a single, not so superhot, pepper.
And yes, I picked it up now because I looked at the calendar and knew that a monday birthday spelt trouble. But I was already planning to try it, anyway, because I find the idea of hot sauce by kids for kids intriguing.
Especially when the label is so clearly their design.
So, last week we shone a light on a rare pepper variety with High River’s insanely hot sauce but, this time around, we’re looking at something a good deal milder.
The shipka – Or bulgarian carrot, to give its common name – clocks in at between ten and thirty thousand scoville units, making it just a little hotter than the hottest of normal jalapeño strains. It’s very fresh, very vegetable and very much an orange pepper.
Yet, despite being so usable and being quite possibly the second most common orange chilli, I’ve never seen the “carrot” in sauce before. Only fresh or in seed form.
So I’m very interested in seeing what Chilli Hills – An actual bulgarian company – have done with it.
And, if you are, too, Doctor Burnorium’s Hot Sauce Emporium appears to be the main importer of today’s sauce. Though you might want to read on before you order.
Hey there fiery food fans, this week, I’d like to take a more thorough look at a couple of sauces that I’ve already mentioned. A pair from Bauce Brothers’ Hot 100 list:
If you haven’t seen that list, go give it and my reaction post a look. Then come back here to read my full thoughts on Glenroy’s Bunkum Bay Hot Sauce and Hot Face’s Scorpion Scorcher.
Two sauces without much other connection.
It’s another tuesday, everybody, and time for the first of my freebies from Saucey Lady. Four of her standard-sized sauce bottles that I chose but wasn’t charged for, on the grounds that it was christmas.
Thank you, Kaz.
Of the sauces that I chose, only two are new, but you’ll be seeing the lot, anyway, as the other feature in recipes and an upcoming video.
For now, though, I’d like to talk about this one:
Her St Clements, named in reference to the classic schoolyard rhyme and her inclusion of both oranges and lemons. Fruit that, when combined with the product’s aji limon chillies and yellow bell peppers, give it a warm and vibrant yellow unlike anything else in her range.
Despite having the exact same label as all of her others, this sauce stands out as a real looker. And its UK Chilli Awards sticker bodes well, too.
But can it live up to those impressive first impressions? Well why don’t we find out?
Happy halloween, my fellow heat freaks. It’s trick or treat time and I’m really hoping that today’s seasonal special is the treat that I was promised.
This “cauldron” sauce has come to me, quite last minute, from the lovely folk of Brighton Hot Stuff. Too late to make my usual tuesday timeslot. Yet the company’s previous products have earnt my respect through their flavour and I’m willing to fit them in, where I can, with that rare thursday review.
There is, however, a nagging voice in the back of my mind which can’t be ignored. One that’s more sceptical of this sudden freebie, thinking “This would be the perfect time for a company to prank you with another Hell Unleashed.”. And it’s not just BHS’ work, either. It’s a collaboration with a company who I can find very little about online. One by the name of Lazy Scientist.
So, while it’s likely no more than my own paranoia, I’m going to be taking things a touch more cautiously with today’s review.
Hola, mi amigos, and happy tuesday again. This week, we’re looking at another salsa and it’s the last of the sauces that I got from Simpson’s Seeds. Their “Scorpion Salsa”:
A rather plain-looking bottle, to put it mildly, but one with rather more interesting contents. All of which are plastered across the front and sides of the paper label.
Happy tuesday again, everyone. It’s been over a year since I last mentioned today’s company but their name is one that I’ll never forget and their marmalade was darn good as well.
This week, The Chillees – Nick and Francine Lee’s punny little business – makes its return to my table with their Orangatongue Tingler.
An orange habanero sauce that their three out of five rating suggests may, in fact, be more than just a tongue tingler.
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.
G’day, folks, today we’re going down under to check out Matt Tangent’s other business.
Because, while he makes some fantastic Bang Bang Chilli Oil, his main passion appears to be his Aussie Hot Sauce. A company that deals exclusively in australian imports – Sauces that you couldn’t otherwise get in the UK.
On the menu for this week: Bunsters’ famously rude and to the point, twelve out of ten labelled sauce, and The Chilli Factory’s Scorpion Strike. Two serious hotties with quite the fan following.
Will they be worth the import costs? Read on to find out.
Assuming that you don’t mind the odd sweary label.