What’s up my dudes?
Last week, we had a very surprising find from a large, supermarket brand and it was packed full of absurd, carolina reaper heat. So, today, I figured we’d turn things around a tad and try looking at a rather more sensible and flavour-focussed product from a friend of a friend’s ex. An item that even I wouldn’t know about, had I not stayed in touch with Lord Grim’s former girlfriend.
This is the Fermented Chilli Hot Sauce from Rad Dude Sauces and its artwork sure is intense, despite its lack of colour, but that’s not how it came to me.
No, Rad Dude Sauces are, in fact, a part of a larger company – If you can call it that. A two man business, known as Rad Dude Foods, who run a sandwich shop in sheffield.
The sauce is – Or was – their side project. A nice, artisan alternative to Tabasco, made to spice up their already rather stacked-looking subs. Yet now, with the state of the world being what it is, sauce sales have gone online and appear to have become their new focus. Wrapped up just like their lunches once were.
A fun little nod to the origins of today’s sauce.
Sad new year everyone. I’d say “happy” but it’s not.
Not for me and my blog.
The year that’s just gone has taken away both of my usual new year’s traditions – The night of partying and the green sauce for my first january review. So, while my special jalapeño product is still stuck in the twenty-twenty mail backlog, I’m afraid that I’m going to have to show you something else. A pair of red and yellow items from Prices Spices:
Their Reculus Red chilli jam and their El Salivate Ador sauce. Both of which will hopefully have the great taste to live up to their fake stickers’ claims and kick off this year, if not “right”, at least well.
After all, Prices Spices have managed to wow me many times before, including with their use of pineapple, so I definitely have reason to expect great things from the fruit in today’s sauce.
But it’s actually the jam that I’m really excited for. Because, despite its simple, red and black labelling, its chilli of choice is quite unique.
Hello again, everyone. I hope that you’re all staying safe and doing well and I hope that you managed to eke out at least a little enjoyment from this year’s stay at home halloween.
Personally, I spent the whole week working, harder than ever, to bring you videos and recipes. So, for my first november review, I’d like to talk about something simple and relatively easy to write about. Yet not at the cost of flavour.
These two are from a company that I featured a long time ago – Marie Sharp’s – but they’re very different to the previous sauce. Far less green and far less cactussy.
So, the question is, will her Pure Mango Habanero and Original Garlic taste just as fresh? And will their lack of nopal make me like them more?
Read on to find out.
What’s up my fiery food fans? As you all know by now, I’m a lover of all things weird and wonderful – A freak, you could say – and I started this site to explore the crazy flavours in chilli sauce.
Yet we all need a break, from time to time, so today I’m trying something simple. Something with only three, ordinary ingredients:
This is South Devon Chilli Farm’s Peruvian blend and those ingredients are:
Fresh Aji Chillies (60%), Spirit Vinegar, Salt.
It’s an incredibly simple sauce but its purity is high and it highlights a regional pepper strain. So let’s see how different that peruvian variety tastes, shall we?
Happy pancake day again, everybody! It’s time for my favourite food-based holiday oncemore and, this time, I’m featuring not just one syrup but two. Two different flavours from the Chilli Brothers:
Not that you can tell the pair apart at first glance. Or even second or third.
No, their weapons-grade bottles are identical in all but the ingredients lists, making it real hard to know what you’re grabbing off the shelf. And, unfortunately, I can’t help you with that.
What I can help you with, though, is knowing what each variety brings to the table. So that you at least know which one you should be grabbing for your pancakes, if any.
Merry christmas, everyone! Or christmas eve, I suppose, but it’s the closest that I’m going to get, what with my weekly, tuesday upload schedule. And I’m doing a themed post either way!
Why? Because I don’t make a penny from my blog work. I do this all for my own enjoyment. My passion for my craft and for others’ craft sauce.
It may seem cheesy to some of you but it’s a tonne of fun, for me, to break from the norm and force my writing to fit a secondary topic. Be it a holiday, a recent film or just a game that I’m into. And it’s even better when I get to explain a lesser known celebration, like walpurgis nacht.
I’m going to keep doing these seasonal specials and I’ll try my best to make them as topical as I can but today’s something of a weird one.
I can’t show you something all christmas gifty or suited for xmas eating, because no small business is going to offer next day delivery on the biggest holiday of the year. It has to be something that’ll still be relevant in the months to come, so here’s what I’ve come up with:
The three ghosts of christmas.
Only, instead of past, present and future, we have Hot-Headz, Morrisons and Meat Lust. All three making full use of the legendary first superhot, yet each bringing its own flavour, texture and price point to the party.
Read on to see what I make of them.
Hey there heat seekers. Today, we’re celebrating bonfire night, and the start of november in general, with a selection of roasted coffee bean products.
One from the ever-famous Queen Majesty, of former Hot Ones fame. One sent by my buddy Jason, of Burning Desire Foods – A company that I’ve featured plenty of times. And the last, a name that’s completely new to me: Chilli Scrumptious.
All three are heavily themed around their use of coffee and spice but Burning Desire’s is a little bit different. In part, because it’s a rub but also because it was free to me. A review sample, not a purchase.
I feel a little bad about including it in a comparison post, alongside sauces that I’ve paid for, but it was that or make my thursday reviews a regular feature. Which I’m quite simply not prepared to do.
Last week’s was a one-off holiday special.
Hey there everyone, it’s tuesday again and time for a little more in the way of hot stuff. Hot stuff that I picked up down at the Brighton Fiery Food Fest.
So what more apt name could today’s company have than “Brighton Hot Stuff”?
Now, personally, I do view it as a little uncreative but anything that these guys lacked in inspired naming was more than made up for by the sheer personality and passion that they had on-stall. They were one of the most engaging groups that I’ve ever come across at a festival and, even after the official closing time, there were non-stop crowds around them.
So, do their products live up to the hype? I’m going to take a look at three of them and find out.
Hey folks, I’m back again for another recipe and, this week, it’s something special from my childhood. Not, this time, anything involving the nesparo from my summer holidays in spain but, instead, something both closer to and further from home.
Today, I’m going to be making gulab jamun – An indian dessert that I grew up sharing with my muslim neighbors and one that is, in fact, named for its similar appearance to another regional fruit.
Yet I’m not making them just to relive my childhood. No, I have indian supermarkets near me if I need a quick fix of those sweet milk dumplings. And they’d be rather more traditional than mine.
What I’m making are, in fact, the “lantern fruit” gulab jamun from one of my favourite cooking games, Battle Chef Brigade. And I’m going to be using some rather more authentic ingredients than the other recreations that I’ve seen. Properly highlighting the flavour of fire that the in-game dish is known for, without sacrificing the fictional fruit’s lighter, more refreshing qualities.
Before I get started, though, I’m sure you’re all wondering what exactly the “lantern fruit” really is.
Arrr, me hearties!
Today we’re going to be looking a sauce from the Cornish Chilli Company and it’s one that I’ve been really looking forward to showcasing.
It’s one of their three, fish-themed, slightly boozie concoctions but, unlike the other two, it’s not made using a strong flavoured drink.
The Red Snapper uses vodka – Probably the least flavourful of all alcohols. It tastes of volatility and occasionally some very mild creamy notes but, unless you’re really scraping the bottom of the barrel in quality, it’s not going to flavour a cocktail.
So why put it in a sauce?
Well, I did some research and the answer I found was a tad more scientific than I expected.