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 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.
Hello again, everyone. I hope that you’re all staying safe and doing well and I hope that you managed to eke out at least a little enjoyment from this year’s stay at home halloween.
Personally, I spent the whole week working, harder than ever, to bring you videos and recipes. So, for my first november review, I’d like to talk about something simple and relatively easy to write about. Yet not at the cost of flavour.
These two are from a company that I featured a long time ago – Marie Sharp’s – but they’re very different to the previous sauce. Far less green and far less cactussy.
So, the question is, will her Pure Mango Habanero and Original Garlic taste just as fresh? And will their lack of nopal make me like them more?
Read on to find out.
Hey folks, happy sunday! Today, I’d like to share with you all a new recipe from my buddy, PixelTea. But, unlike his last, it is in no way themed around the Super Smash Bros. Series.
This sweet and savoury, sriracha-candied cashew recipe comes to us courtesy of his community discord server. And, more specifically, his “quarantine cooking” section, meant for sharing simple, lockdown-friendly creations featuring readily available and long life ingredients.
Which is probably why today’s deliciously dark nuts focus so heavily on their fermented, asian flavour.
A flavour which doesn’t let slip their simplicity in the slightest and is simply too good not to pass on to you readers.
Hey fiery food fans. Today’s recipe has a bit of a misleading title.
I’m calling this post “Red Hot Velvet Rings” but the end result isn’t stunningly hot. Or even red in appearance.
What it is is a hotter, more savoury take on red velvet onion rings – An old craze that I still find baffling.
But just because coating onion rings in something as sweet as actual cake batter seems strange to me doesn’t stop the thought of a smooth, milky, fluffy, cake-like texture surrounding a ring with a little bit of bite left from making me salivate.
The feel of cake-battered onion rings was so tempting I just had to try it and, with the shade produced by deep frying red food colouring already making the originals look spicy, I knew it had to be a blog recipe.
So I went out and bought myself some sriracha to experiment.
Hey everyone, it’s time we took another look at Thousand Hills and this time I’m sampling two sauces.
Up first, their Sriracha.
Or at least, that’s what their website calls it. Their bottle tells a different story.
According to the bold, white, block capitals that adorn their green label, this is a “Serenade & Garlic Chilli Sauce”. Serenade being a similar chilli to the red jalapeño and the one shown beneath this text.
Happy new year, everyone!
I know it’s a day late, like my christmas post but I do my reviews on tuesdays and this post is most definitely a review.
It’s something special, too. An unusual type of sauce that I’ve been after since christmas 2016.
That year, I got a naff gift set containing green sriracha.
It wasn’t well made and it had no branding that I could trace. It wasn’t something that I could feature here.
Yet the concept was a good one. I enjoyed that product, despite its poor quality, and have been looking for a better version ever since.
So, while my christmas post was a gift to a reader, today’s is a gift to myself. Taking a quick break from my backlog of freebies and festival finds to look at not one but two sauces that I’m highly excited for.
Hopefully they pique your interest as well.
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.
Hello again everyone, if you like hot sauce and you’re on the internet, you may well already know what I’m going to talk about today.
Described as “The show with hot questions and even hotter wings.”, this unusually high production youtube series is becoming very popular.
Hey folks, I mentioned my fellow food blogger Dana from I’ve Got Cake before, when I modified her brownie recipe, but this time I’m straight up sharing one of her posts.
You see, I had some friends over for boardgames yesterday, chilli boardgames that you’ll be hearing about soon, and I needed a quick, thematic snack that fit a wide range of dietary requirements.
The answer? Dana’s sweet potato and sriracha dip, simplified just a step further using a readily available vegan sriracha mayo instead of the regular sauce and a much harder to find vegan version of standard mayonaise.
It came out smooth, even creamy, and rather delicious, with a nice top of a two out of ten after-heat. It was gone in no time but the recipe remains and is so very simple.
I’ll let the author fill you in on the rest: