Hey folks, today it’s tart time.
For this month’s recipe, or perhaps its bonus recipe, if you consider my mousse cake the main one, I wanted to make a spicy apple tart with a touch of my old favourite lemondrop powder. A similar combination to some of the flavours in my fruit risotto from way back but without its pear or morrocan spices, giving a very different end result.
Unfortunately, though, this one didn’t work out as planned.
I did my research, found out the science behind the perfect apple pasty and quickly realised that I didn’t have the tools to make it. I could only make a tasty second best that will, I’m afraid, have to suffice for the time being.
But I will still explain how and why, with a more professional kitchen than mine, you could go that extra mile towards perfection.
Either way, though, the ingredients are the same and they end result it highly enjoyable.
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.
Happy tuesday again people. Last month I took a look at Mahi Fine Foods’ Lime & Coriander Rub & Marinade, only to find it absolutely heatless.
It wasn’t bad but it did leave me scrambling for something else to feature. It was a mistake that I won’t be making twice.
As I sit down to write about their Tikka Marinade, I can assure you that I’ve already read through the ingredients at least five times:
Water, Tomato Paste, Onions, Red Chilli Paste, Garlic Paste, Rapeseed Oil, Salt, Ginger Paste, Citric Acid, Ground Paprika, Yoghurt, Mixed Spices, Beetroot and Stabilizer: Xanthan Gum.
This one has chilli in it and, if the taste is anything to go by, it’s got a fair bit at that.
Alright, everyone, I’ve left a little too much time between these and will try to be a little quicker about uploading the next one but here we go with the third of my Mahi Fine Food reviews.
This time, though, it’s not your average sauce. It’s a dedicated rub and marinade.
The first such product to be featured on my site, in fact.
So we’re a over a week into the new year now and it’s time to say goodbye to our holiday specials but, before we do, how about another drink or two to celebrate the fact that we’re still going?
These sparkling beverages are a little something special from my trip to Edible Ornamentals’ chilli farm at the end of last year. A topic that I’ll be coming back to soon enough.
For now, though, It’s these Nix and Kix drinks that we’re looking at. A brand named for their lack of any artificial ingredients and their little cayenne kick.
Hey there spice lovers, this thursday I’d like to talk about a show I started watching just for you.
The name is dire. A no-effort combination of its supernatural element of choice with some all too overused wannabe Apple branding. And the main character’s is even worse.
Olivia Moore, or “Liv” for short. How ironic.
But irony is only enjoyable when it’s coincidental. Or at least portrayed as such. This show goes from “my name is Liv Moore” to “I died” with no more than an “and” in between.
Forced irony like that is just cringy and the trailers set me up to expect little else from the rest of the show, implying that it would be a miserable forbidden love comedy with a supernatural secret forever just moments from discovery.
Oh and hot sauce shoehorned in as a dumb gimmick.
But, since I figured I shouldn’t just bring you things that I knew I liked, I powered through the first and second episode to bring you a review anyway. Then I watched episode three to be sure of my verdict and, to my surprise, ended up getting hooked enough to watch two whole seasons.
If you can look past the terrible naming, poor trailers and lacklustre opening theme (which is less than twenty seconds, by the way), iZombie is remarkably compelling.
Happy thursday again everyone! This time we’re going to be continuing our exploration of chilli science with a theory that was brought to my attention by someone in the comments called Spex.
The theory that it’s not the fats in milk, or even the lactose I believed, but a protein named “casein” that stops the burn.