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.
Hey folks, today we’re taking a look at a little something that’s been long overdue. The last of my freebies from Grim Reaper Foods. An item that I set aside for a while because Russel, the man behind the company, specifically told me that he didn’t mind when or if it got reviewed.
All he wanted from me was a post about the box it came in.
Well, I wrote reviews of the three things in it anyway any you’ve seen a couple crop up already. His oil and extract went up early because they were more unique kinds of products, at least among those that I’ve featured.
This last one, though, I’ve kept in reserve for when I needed something milder and greener.
It’s his Rookie Goblin and, as the name might imply, it bears some rather obvious relations to the raging one but we’ll get into what those are a little later. I really ought to focus on today’s feature first.
Hey folks, I’ve been popping by my local farmer’s market a lot recently and one of the veg stalls has really rekindled my interest in the humble orange habanero.
Imported from spain, he’s managing to sell them fresh and full of fruity flavour, despite the snowy weather.
Personally, I’d recommend shopping somewhere similar for your hot peppers, if able, because I can definitely taste the difference. But, since big supermarkets seem to sell habaneros all year round, you’ll probably have more luck looking there right now.
Either way, though, they’ll work for today’s recipe – White fish poached in a ginger wine, habanero and orange sauce.
A sharp and spicy, yet sweet and fruity, almost honeyed dish that really is utterly delicious.
Happy christmas eve, everyone, who wants chocolate?
This month I had chance to borrow a little bottle of extract off a friend but, like the Chilpōctli that we saw recently, it’s not a super hot one. In fact, it’s another from Grim Reaper Foods’ lineup, the same strength as their Raging Goblin.
Their chipotle and orange “Sepulchre”.
Perfect for spicing up milk chocolate truffles.