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.
Happy tuesday, folks. Today’s a bit of a special one.
Why? Because it’s shrove tuesday. The start of lent, now all but stripped of its religious significance and transformed into my favourite food-based holiday: Pancake Day.
A day for the appreciation of round, flat, pan-fried breads from all across the globe. Be they ultra thin and lightly crispy like a french crêpe or thick, puffy and well-risen like a japanese hot cake. Smothered in sweetness, as per american tradition, or served up savoury like the potato variety.
And hey, I may not consider the common gluten free alternative, the banana pancake, a true member of the pancake race but it is, quite clearly, pancake-inspired and utterly delicious. If you want to spend your pancake day with those, I’m definitely not going to fault you for it.
Me, though? I was brought up on blueberry ones – Good, thick, american-style pancakes, chock full of my dad’s favourite berries. And, if you don’t count peppers, quite possibly mine as well.
The sweet yet tart bursts of randomly distributed fruit added an extra level of enjoyment to my childhood breakfasts and I still love those pancakes to this day. Despite their mess.
It should, therefore, come as no surprise that I first tried today’s product – A chilli golden syrup – in that manner.
Guten tag, mien freunde. I am, as you all know, a UK chilli reviewer, but not everything that I review comes from the UK.
In recent months, I’ve looked at an american blueberry sauce, two australian scorpion ones and a delicious one made from mexican mangoes. Yet those were all on sale in my country. Today’s is not.
Today’s review is of a little something that was given to one of my retail friends by their german supplier. One of their own-brand sauces that couldn’t legally be sold over here with out an english ingredients list.
This is Scovilla’s Bio-Habanero:
And I can read enough german to tell you that its contents are super unusual.
Happy tuesday again people, it’s time for us to return to wales and experience a second sauce from Chilli of the Valley. One with the same pineapple and coconut flavours that ruined Saucey Lady’s Fireman’s Watch for me but one that gives them the centre stage, instead of pairing them badly with other, more savoury fruit.
This one is their Calypso – A sauce designed to mimic the classic piña colada cocktail’s flavours, with pineapple, coconut and rum.
And this time, I see no reason why they won’t work.
To be truly sure, though, I’m going to have to put this sauce to the test.
Hey there, everyone. Today, we’re going to be working on a rarebit. Or, as it’s sometimes known, a posh cheese on toast.
It’s a quick and simple recipe but not so simple that it’s just slapping cheese onto bread and grilling it. That’s regular cheese on toast and I’d be embarrassed to post anything that basic.
No, today’s recipe involves a proper cheese sauce, with strong, dark, savoury, boozy overtones, just like the traditional british dish. Only, for mine, I’m paying a little homage to my scottish origins and changing up the alcohol.
Instead of beer, I’m using 📽️ The Whisky Sauce Co’s Scotch & Bonnet Beverage 📽️ – Legally not a hot sauce and definitely not a sauce that is hot.
It was, however, rather delicious and utterly perfect for today’s recipe. Just expect it to be rather milder than the last.
So it’s tuesday again and I’d like to welcome you all back but I’d also like to welcome to the stage someone new. A small company from Lancashire named “Magma Sauces”, who make several fairly standard kinds of chilli condiment. And this:
Jalapeño Sour Mango.
Nothing with crazy hot peppers but a company doesn’t need them to attract my attention. Not when they can do something crazy and unexpected with a common variety like this. And definitely not when it also happens to blend two of my favourite flavours.
So, given how excited I am by this particular sauce of theirs, I’m going to dive right into the tasting today. To be utterly frank with you, I just don’t have the patience not to.
Howdy, peeps, it’s recipe day again and, while I don’t plan on doing this every week, I do have another mini one for you today. One that makes use of Mad Dog’s 25th Anniversary Gold Edition.
Why? Because something has to.
It’s a tasty sauce. A great blend of mellowed out reapers, scorpions and ghosts that even tastes rather mexican. It’s gentle on the palate but not even remotely gentle on the rest of the body. A brutal assault on one’s sense of heat at a freakin’ crazy
A heat that renders it inedible for all but the most hardcore of chilli lovers and was enough to send me and my friends loopy 📽️ with a single mozzarella stick 📽️.
So it should come as no surprise that I’ve barely touched my bottle since. I just don’t want that kind of mouth-hurting, mind-destroying challenge spice very often and my video reviews more than satiate any such need that I might have.
It is, therefore, about time I toned it down a bit. Made a secondary sauce out of it that’s only super hot, not beyond nature. Something that at least the crazy people, like me, might enjoy.
Here it is, my Mad Dog burger topper recipe.
Hello again fiery food fans, do you remember the Cornish Chilli Company?
I know I do, because they produce a rather unusual favourite of mine. A super tart, grapefruit and vodka sauce that still stands as one of my top condiments for pizza and pub grub.
Today, though, we’re not here to talk about that product. We’re here to talk about another one:
Their smoky Chipotle Chilli Sauce. One which suggests a bright taste with its label’s colour scheme, yet full on mexican flavour with its aztec imagery and its own dark colour.
There’s a great contrast between its warm yellow label and the dark red of the sauce itself but the most interesting part about the packaging is still very much the ingredients list. Which I’ll show you if you click through to the rest of this post.