Hey folks, it’s tuesday, again, and last week we looked at some bright and tangy, yellow sauces. So, today, I figured I’d go the other direction with somethings dark. Yet twice as fruity.
Another couple from the companies that we’ve been looking at recently but, this time, they’re blueberry. Or, in the case of Alkemio Kitchen, Blueberry, Miso, Scotch Bonnet, Mint.
A very curious combination which is sure to provide an interesting counterpoint to Haskhell’s more traditional take.
Yo, what’s up, peeps? We’ve been on the rich and dark for a few weeks now and I think it’s time for something bright and fresh, to shake things up.
So, today, we have a couple of vibrant, yellow sauces from Alkemio Kitchen, down in surrey. A highly experimental dinner club restaurant who are pretty new to the hot sauce scene but sure do seem to have some crazy flavours. Like the Jalapeno, Lime, Mustard, Turmeric and Pineapple, Shiso Leaf, Calamansi, Sugar that you see here.
And, while their names are a mouthful, they’re also pretty informative. If you know what all of those ingredients actually are.
For those of you who don’t, however, I’m more than happy to help. Since I am, after all, very excited to get into these two before the launch of their their crowdfunding campaign, later this month.
Hello again, everyone, and welcome back to the last tuesday of march. The perfect time for a quite unusual pair.
Today we have two very different sauces, with very different heats and flavours, but one particularly appropriate ingredient in common: Chocolate.
It is coming up to easter, after all, so why not start the celebrations early with Ignis’ CNC9 and Haskhell’s Chipotle?
So, dear readers, we’ve seen both black garlic and sriracha quite recently but, this week, we’re seeing them together. Looking at an actual black garlic sriracha that just got released.
Which, because it’s such a garlic-forward style of sauce to begin with, should really highlight the difference between the regular root and its own blackened bulbs. Though, I’ll admit, that’s only half of why I’m excited for this one.
The other half is its maker – Daddy Cool’s – who’ve put out at tonne of great products, all throughout the half decade that I’ve been blogging. You can find more on them in my sidebar, to the right, but the short of it is that this is the latest entry into their square bottle line. Which, up until now, has been nothing short of amazing.
So obviously I had to jump on this sriracha the second that it hit metaphorical shelves. Because my expectations are through the roof. But don’t think that I’m going to go easy on it if they aren’t met, either.
Hey everyone, today we’re looking at some nerd sauce. Because, as a serious sauce nerd, how could I not give the new Nerd Sauce Co. a go?
Just like how Rad Dude Food‘s chilli concoction recently became their main focus, this company was born to help a bunch of chefs weather the chaos of the current pandemic. To bring their business into the online world and keep them employed, in this new, more digital age.
But where Nerd Sauce Co. differs is in what they make – A whopping twelve different sauces, only four of which are chilli, to the Rad Dude’s one. Is their quantity a detriment to their quality? I bought two of the most exciting flavours to find out.
This week, everyone, I’d like to bring back a style of product that we haven’t seen in a long while: An exclusively cooking sauce.
An item type that I don’t often use in my daily life and, when I do, it’s usually just to amp up a left over stew. So, while I found Mahi’s three marinades pleasant enough, it takes a lot for me to actually go out and buy such a product. Something a little bit more exciting, like Mr. Vikki’s Keswick Market Curry Sauce.
A unique “curry sauce concentrate” which won me over way back when I was visiting Brighton Fiery Food Fest and checking out the stall of my favourite banana habanero chutney maker.
His freshly prepared sample was a stunningly flavourful, rich yet mild, dish. But will it still hold up, now that I’m making it at home?
Hey folks, I think it’s time for something tropical. Or, perhaps, somethings:
A trio of tangy fruit flavours from three different companies, each in its own unique colour.
The Somerset Chilli Co. brings us a greenish-yellow, pineapple and passion fruit sauce, in the form of their “La Playa”, with the most unusual addition of kiwi. Whereas Ignis offer up the other end of the spectrum, with their HPPM. A fermented red habanero product which also uses pineapple and passion fruit, to support its pepper, but throws mango into the mix, as well.
Then, in the middle, we have a more normal style of fruit sauce. The Sound System Sauce, from Howl at the Moon. An orange-coloured blend of mango, pineapple and good old scotch bonnet.
All three are different enough to do their own thing, so I’m not sure how much actual comparison we’ll see today, but there’s a consistent theme across the board and I’m definitely looking forward to trying the lot. So let’s give them all a look, shall we?
Happy new year, everyone! For the second time this month.
I’m well aware of how strange that might seem but this week’s post is a little bit different. Because it’s not just a late celebration of the julian new year, like my previous feature, but a spotlight on two chinese-style products, for the lunar one. Which took place a mere four days ago.
So, this time around, I’m actually on time. Here’s what I’ve got:
Dragon Salt from Tubby Tom and a special sauce from Chilli Bobs, which I’ll give you a closer look at in a moment or two.
Happy new year everyone! I know that I’m a whole month late but, well, twenty-twenty wasn’t exactly the best of years and the post hasn’t exactly been the best. Though I certainly can’t blame everything on Royal Mail, either.
As it turns out, the company that I’d hoped to feature in january is very new and still getting used to the workings of their online store. To the point where my purchase went to the wrong email address and only got noticed when I asked them what had happened.
So, if you plan on buying from Ignis, I’d suggest sending a polite “hello” with your order, just to make sure that it’s been seen. But they’ve been very attentive ever since and clearly care about their products, so I’m not going to let that slip up colour my opinion of their sauce.
I am, however, going to use it as a bit of an excuse to turn this post into a comparison. To show their JGA7 off alongside a second, less clinically named green sauce that I found while I was waiting.
Two sauces which look quite different, yet still both put a thai twist on a classic green chilli.
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.