Happy tuesday everyone, this week, I’m wanting to look at some ginger chilli sauces. Three rather different ones, all with a bit of asian inspiration and all from companies that we know well:
To start, we have The Upton Cheyney Chilli Company’s Roast Garlic & Ginger. A dark brown, almost black sauce from the makers of both Megalodon and a great Red Habanero, Mango & Lime concoction.
They’ve been pestering me to try today’s for quite a while but, before I do, allow me to at least introduce the others that are going to feature alongside it. We have:
A similarly-named Ginger & Garlic sauce from Kent Chilli Shop’s Hot Face brand, coming in hot on the heels of their unexpectedly amazing 📽️ Reaper Extreme 📽️ sauce.
And, from the Queen Majesty, who brought us the sophisticated yet unapologetic Red Habanero & Black Coffee, a simple Scotch Bonnet and Ginger number that I’m sure will be a lot less ordinary than its name implies.
Three solid makers and three equally solid-sounding flavours but how will they hold up in today’s comparison review?
Hello again, everyone, this week we’re trying something borderline luminous:
But that’s not colouring. No, Dalston Chillies are quite proud of their all natural approach.
What you’re actually seeing is the reason why I bought this sauce: It may claim to be bajan but, unlike other island sauces, this one isn’t mustard-based. It contains mustard, sure, but its main spice is fresh turmeric and that, dear readers, is unique.
For good reason, mind you, as the stuff stains like little else, during cooking.
In flavour terms, though, turmeric is golden, rooty, somewhat mellow and at the height of its popularity as a drink ingredient, recently. I have high hopes for today’s sauce.
Here’s the full list of what goes into it:
Vinegar, Onion, Fresh Turmeric, Scotch Bonnet Chillies, Mustard Powder, Unrefined Sugar, Garlic, Salt.
Hey folks, it’s the last weekend of the month and it’s time to party. By which I mean it’s time to replicate a dish that I discovered at an afro-caribbean birthday barbecue.
That’s right, if you couldn’t tell from the title, this week’s recipe is the mildly smoked “party rice” version of west africa’s traditional “jollof”. A heavily spiced rice dish made for sharing, that can be the side for your main meal but, more often, acts as the ballast alongside a tonne of fried plantain, jerk chicken and coleslaw. To name just a few of its common accompaniments.
It can be served warm or cold at just about any time of the day and, while not exactly hot, it carries a wonderful tomato, thyme and scotch bonnet taste that makes it all but impossible to mistake its native region.
Hey there heat seekers. Today, we’re celebrating bonfire night, and the start of november in general, with a selection of roasted coffee bean products.
One from the ever-famous Queen Majesty, of former Hot Ones fame. One sent by my buddy Jason, of Burning Desire Foods – A company that I’ve featured plenty of times. And the last, a name that’s completely new to me: Chilli Scrumptious.
All three are heavily themed around their use of coffee and spice but Burning Desire’s is a little bit different. In part, because it’s a rub but also because it was free to me. A review sample, not a purchase.
I feel a little bad about including it in a comparison post, alongside sauces that I’ve paid for, but it was that or make my thursday reviews a regular feature. Which I’m quite simply not prepared to do.
Last week’s was a one-off holiday special.
Hey folks! It’s been a long time since 💀my last restaurant review💀 but, today, I’m coming to you from all the way out in london’s trendy soho district to feature the craziest establishment that I’ve ever seen.
HipChips – A sit down or take away restaurant dedicated to providing the most gourmet version imaginable of a dish that I call “chips and dips”. But no, there aren’t any wide fries here. Every slice of potato is a wafer-thin crisp with a tonne of crunch.
It’s not usually a complex or well-balanced meal but it’s a darn good snack and I’m ever so curious to see what they’ve done to improve it. To spice it up, if you will.
And alright, they’ve provided a free lunch to entice me in but, honestly, I doubt I could have stayed away anyway. It’s just such a wild idea for an eatery!
Happy thursday, folks. Today, we’re back for round three of my Hot Ones-style line-up.
Because, given the popularity of the show, I feel like it’s worth making an annual tradition out of. Especially when importing some of their actual sauces can be quite the struggle.
So here I am, yet again, to provide you with a more brit-friendly alternative, comprised entirely of sauces that are available in the UK. Sauces that I have featured on this very site and know will make for the most enjoyable and entertaining of challenges.
You can read all about last year’s choices in my previous post but, this year, I’m going to be refreshing most of the line-up, oncemore. So, as with the last time, read on to see which old sauces have stayed, what new ones have made my list and why I’ve made the decisions that I have.
Or watch 📽️ my YouTube videos 📽️ to see me tackle a line-up of real Hot Ones sauces.
Happy tuesday, folks. Today’s review has been a long time coming.
This particular jar was found at a food festival by my buddy, 📽️ Lord Grim 📽️, but I’ve known about the Chilli Jam Man for longer than I’ve had this blog.
Because, while I don’t know what festival my jar of bhut jam came from, it really doesn’t matter. The Chilli Jam Man is one of the biggest names in artisan fiery food, possibly even the biggest, and you can find him and his “jambassadors” at just about every food-themed event this side of london. His coverage is a wonder to behold.
But it’s not just the one jar that I have from him, today. No, I picked up a couple, myself, to round out the range and better showcase his brand:
Hey folks, I’m back again for another recipe and, this week, it’s something special from my childhood. Not, this time, anything involving the nesparo from my summer holidays in spain but, instead, something both closer to and further from home.
Today, I’m going to be making gulab jamun – An indian dessert that I grew up sharing with my muslim neighbors and one that is, in fact, named for its similar appearance to another regional fruit.
Yet I’m not making them just to relive my childhood. No, I have indian supermarkets near me if I need a quick fix of those sweet milk dumplings. And they’d be rather more traditional than mine.
What I’m making are, in fact, the “lantern fruit” gulab jamun from one of my favourite cooking games, Battle Chef Brigade. And I’m going to be using some rather more authentic ingredients than the other recreations that I’ve seen. Properly highlighting the flavour of fire that the in-game dish is known for, without sacrificing the fictional fruit’s lighter, more refreshing qualities.
Before I get started, though, I’m sure you’re all wondering what exactly the “lantern fruit” really is.
Hello again, everybody. We’re finally nearing the end of my Reading Chilli Fest review backlog but, rest assured, some of the best are still to come. As well as one of the weirdest:
Today’s product is a pachardi – Something that I’d never even heard of, before the event. Looking into it, though, it appears to be akin to a chutney or pickle and is traditionally either served as a side or used as the base of a curry. Much as an achari would use a regular chutney or one might use Mr Naga, if they’re looking for serious heat.
Where the pachadi sets itself apart, though, is in its high coconut content and the use of oil, rather than acid, for preservation. And, when made fresh, it’s often blended with yoghurt to form the keralan equivalent of a raita.
So, that’s what Manjira’s set out to popularise, here in the west – Quite literally a different side of indian cooking. But how does her “Hot Garlic” version of the “South Indian Chutney” hold up?
Hey folks, I hope that you’re all enjoying the summer sun.
Today, I have for you some rather summery sauces that I picked up a little over two summers ago. A pair of highly fruity products that I tried all the way back at Reading Chilli Fest and have been just waiting to post my review of.
But, between freebies, newer items and the fact that I wanted to spread such fruity sauces out, it’s only now that you’re finally seeing this pair. The final pair, in fact, of Mango sauces from that event:
Both from companies that we’ve seen before and both from companies who’s fruitier items have impressed me in the past.
How will these two, in particular, compare, though, to the oodles of other mango sauces on the market?