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?
Hey folks, welcome back. I hope that you’ve all had a wonderful christmas – Or whatever winter holiday you celebrate – despite this year’s limitations, and that you and all of your family and friends are keeping well.
I know that I’m a lot more fortunate than many of you, to still be living with most of my loved ones, but I hope that you haven’t been out spreading the virus and getting yourself on the naughty list. Because, while I’m sure that we can all get up to some mischief, from time to time, that’s the kind which risks the lives of others. Not the fun kind that I’m looking to highlight with today’s product pair.
No, these scotch bonnet and fatalii sauces are simply labelled with a sweary pun on their dog-based branding. They aren’t hurting anyone.
So, if you’ve been a good little elf and you’re old enough to appreciate the bad language, do click on through to the main post to see the uncensored bottles.
Welcome back, everyone, to yet another review of a generous company’s free samples.
This week, they’re from Foraged Fire, who, unlike my last two features, are entirely new to me. A company that I’d barely heard of, before their owner got in touch, but one that I’m super excited to show you.
Every single one of their products contains at least one major talking point. And I have three of them!
Each of these items is easily special enough to warrant its own post and, at any other time of year, I’d definitely split them up. But we’ve just entered into december and it’s mere days until my christmas recap. So I’m taking this opportunity to talk about all three because, if they’re as special as they sound, they’ll all deserve my holiday recommendation.
Sup dudes, it’s time for that Chillichup that I mentioned. Time that I finally talked about Carrington’s milder, more ketchupy, main product.
But, since I didn’t much care for their harissa, I’m going to throw another, far hotter, ketchup into the mix, as well, from a company that I’ve previously enjoyed without fail. Hot Face Sauces’ Killer Ketchup, adorned with the seasonally appropriate mask of horror movie classic, Jason Vorhees:
That way I can be sure that at least one of today’s items will be worth recommending.
Happy national curry week, everyone! It’s back around again and, oncemore, I really wanted to put together a topical recipe for the occasion.
But I also wanted it to be a bit different to my other curry recipes and, after a little deliberation, I figured that it’d be fun to try out something from one of my favourite producers – Daddy Cool’s.
Now, this little dish of his isn’t the main event. It’s not strictly a curry but it’s a pleasant side, made using his gorgeous Okra and Garlic Pickle, to carry its delicious flavour through these light potato and cauliflower bites:
A particularly delightful addition to your curry platter, if not a delightful recipe to follow.
Hopefully I can fix its issues for you.
So, folks, I talked a bit about Carrington’s Flaming Chup in last week’s harissa review and I thought that that would be a great excuse to follow up with another of their products, today. A post on their Chillichup, which I’ve had in reserve for a while.
Then Encona came along, however, with an even more ketchup-y rework of their old “Carolina Reaper Sauce”. And I just couldn’t do it.
Two ketchups in a row was too much. So, instead, here are couple of other sauces that I’ve had on the back burner for a bit. The original and chipotle versions of Ooft!, from Island Girl Ltd:
Another small company, run by a couple in scotland, using an old, trinidadian family recipe. Though not, perhaps, the mustard-based one you might expect.
No, today’s sauce gets its extra zing from a large, white radish, known as either daikon or mooli, depending on your region. And that, my friends, is utterly unique.
I’ve never seen that ingredient in any other chilli product and I’m very curious to see what it does for Ooft!
Arrr, me hearties, it be talk like a pirate day again* an’ the sun be o’er the yard arm somewhere.
Which spells good winds fer this ‘ere recipe, as we’ll be hittin’ the grog hard in a mo’.
Yer see, today’s bounty hails from the pirate isles an’ were plucked from me hold fer her thematic relevance. She be laden t’ the brim wi’ enough rum an’ pineapple to satiate any sea dog or marooned scallywag!
Aye, they be the mainsails o’ today’s vessel. O’ our golden, spice-glazed cure fer scurvy.
She be a real blossomin’ beauty, this un!
Greetings, spice lovers, today is talk like a pirate day again* and I’m sure it’s late enough to drink somewhere in the world.
Which is good news for this particular recipe, since we’ll be using a fair bit of booze.
You see, today’s treat comes from the caribbean and was chosen specially for its connection to today’s theme. Since it features both rum and pineapples – Favourites of pirates and castaways, alike.
Indeed, those are the main ingredients of today’s golden, spice-glazed fruit.
And it’s a face-reddening delight!
Happy thursday, everybody. As I mentioned in tuesday’s review, it’s now september and that means that we’re overdue for round four of my Hot Ones-style line-up. That set of ten sauces, that I update annually, designed to give you the best UK-centric replica of the show’s experience that I can.
I am, after all, a UK chilli reviewer. Which puts me in the perfect position to craft such a collection.
This year, however, I’ve been somewhat disappointed by the products showcased on First We Feast. They haven’t interested me nearly as much as those in past seasons.
So, instead of looking at what the real show does and trying to mimic it, I’m going to try and whip up the wildest collection of wing-friendly, ascending heat sauces that I can, this time.
But, if you are after a more traditional line-up, there’s always the Chilli Shop and Mojo’s Bar’s monthly 📽️Hot Ones challenge night📽️, here in leeds.
Hopefully, between that and today’s post, I’ve got all of the bases covered.
How’s it going, everyone? It’s tuesday again and, this week, I want to revisit a concept that I first stumbled upon two months ago: The idea of hot sauce for kids.
Because, as it turns out, Hot Pods’ Mild Beast isn’t the only attempt at such a child-friendly product. Our old friend, Michael, from Price’s Spices, makes something rather similar.
This is his Junior Sensation:
A gentle blend of mango and the oh so mild trinidad perfume pepper.
A pepper that’s commonly used to fill in for the hotter scotch bonnet, which appears to be what it’s doing here, too. Given that the Junior is only a slight tweak on his award winning Haitian Sensation.
A product that’s been part of his line for rather longer.
So, with that being the case, I won’t be trying just one of the pair today. I’ll be giving both a go, starting with the original, to see how they compare. As well as giving my thoughts on each as a stand-alone sauce.
Though I doubt that they’ll be that different in flavour…