Hello again, fiery food friends. Having heard from them just last month, I’m sure it comes as no great shock to see Fat Man Chilli Co on here once more but today, we’re getting just a little further out there in ideas.
That probably sounds like a rather bold claim after their wacky green sauce but that’s the thing – Both their green and their chilli ketchup were sauces. This week’s item is anything but.
What I have on show today is a grinder containing their Sweet Child o’ Mayan – A coffee, cocoa and chilli rub intended to glaze dark meats.
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 Coolie’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.
Guten nacht, meine freunde. Guten walpurgisnacht.
It’s that time of year again, where we remember the saint of calm seas and celebrate the night when witches roam free but it’s surprisingly hard to find a UK-made, witch themed sauce with which to do so. So, instead, we’re looking at the sorceress’ traditional sidekick, the familiar Flying Monkey. As produced by Farraday’s “Tasty” brand.
How tasty it actually is, however, is something that remains to be seen, since I’m sure every thinks the best of their own creations. And, also, I’m a little bit wary of the words “Carolina Reaper Tame Chilli Sauce”.
I’ve shown off some comparatively mild Reaper products, like Encona’s hottest sauce or the Jalapeño Creaper from Devon Chilli Man, but nothing that I would ever truly call “tame”. And I doubt that that’s going to change today.
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.
Happy tuesday, everyone! I don’t know if any of you follow my youtube channel but, today, we’re doing a little bit of a follow up to my 📽️ Exhorresco video 📽️.
That sauce was one of the hottest and most painful natural products that I’ve had but it wasn’t a bad taste at all, so I thought I’d try something else from its makers, Burns & McCoy. Something on completely the opposite end of the heat spectrum.
It comes packaged in far paler tones and what colour it does have is almost entirely green. You can immediately see that it’s not being sold on its heat and for good reason. It’s probably the mildest
product that I’ve had, just barely tickling the back of my throat when I eat a full spoonful.
So today, we’re going to be focussing far more on the flavour of this Avocado Fire Roasted Poblano vinaigrette, to find out if the company can still hold their own when they’re not melting my face off.
Hello again, chilli lovers, today, we’re trying some Posh Pickles & Preserves.
Another small company but, if their place at Reading Chilli Fest is anything to go by, they’re a big favourite. Their products were all over Chilli Bob’s stall alongside his Dragon’s Breath plants, to the point where I almost thought they were his own brand. Clearly at least one major name in the chilli world loves them but, this week, we’re going to find out what I think.
I have for you their Fiery Chilli Extra Jam, made with Peppadews, and a vietnamese lemongrass relish known as “Sẚ Và Tu’o’ng ó’t”. Or “Sa Va Tuong Ot”, if your device can’t read the accents.
Two very different preserves in very similar jars.
The only differences, in fact, are the colours and a printed medal on the relish – One that says that it got gold at the World Hot Sauce Awards.
Hey there fiery food folks, you remember Fat Man Chilli Co, right?
Some time ago, we looked at their spicy ketchup – A rich and only mildly spicy take on an artisinal tomato sauce.
This time, we’re going up the scoville scale, just a little, for an equally standard-looking sauce: Their Green Chilli.
As we already found from that ketchup, though, looks can be quite deceiving and this is not the basic jalapeño concoction that it appears to be.
Hello again spice lovers, today I’d like to look at Russell from Grim Reaper Foods’ latest:
Terracotta and black, with his classic flame patterning and smoothed-foil, metallic finish. It’s unmistakeably one of his but this artwork feels a little busier than the rest.
The twin sets of flames behind its skeleton are more complex than his usual sort and the figure has traded in its smooth, rounded cloak for the harsh lines of a shirt and waistcoat. Attire that fits with his character, of course, but it’s the cut-throat razor, dripping with blood, that actually sells his identity.
The undead form of Sweeny Todd.
Everything else just overcomplicates the label to the point where, for once, I’m not thrilled by Grim Reaper Foods’ design. I actually prefer its other label – The simple one made for Whitbread’s Cookhouse and Pub restaurants.
Which brings up an interesting point. This isn’t just a Grim Reaper sauce. It’s a Grim Reaper sauce made for a mainstream food outlet.
How will that affect the bottle’s contents?
Well, Russell claims that this is his mildest sauce yet but I think we ought to judge that for ourselves, don’t you?
Greetings, everyone, and welcome back for another tuesday review.
This week, we’re looking at Saucey Lady again and not just any one of their sauces. The Birds & Bonnets, named for its signature blend of bird’s eye and scotch bonnet chillies, is my favourite of her whole range.
And sure, it’s not anything special to look at but that just means that I don’t have to talk about the bottle. If you are interested in Kaz’ packaging, though, I did do a brief overview of her container choices almost exactly a year ago. Back when I wrote this week’s post.
You can still get what you’re after in that one.
Today’s, on the other hand, is all about the deliciousness within. Which, I’m sure you’ll agree, is what really counts.
Konnichiwa yet again, spice lovers, and welcome to another mildly japanese-themed post. This time, a tuesday review, featuring one of my favourite holidays and one of my least favourite companies.
You see, I’ve tried all of the Screaming Chimp’s main range (as you can find links to in my sidebar) and I didn’t hate them. In fact, I quite liked a fair few of them, I just didn’t find that the chilli flavour came across very strongly. And they took issue with that.
I don’t dislike their products but I’ve come to hate talking about them because it always ends in a twitter argument that I’d really rather not be a part of. All because I’m trying to give an honest opinion.
But today, I think things are going to be a little different. Because their limited edition sauce certainly is and their chocolate is perfect for a white day post.