Happy national chocolate week, everyone. A celebration that, for some reason, falls on the week after curry week this year. Not that I’m complaining, though, since I only had that one idea for chocolate madras and it means that I can dedicate the entirety of today’s review to cocoa without worry.
Both in it’s bar form and as a probiotic, living barbecue sauce:
What exactly that means, you’ll have to wait and see, however. I want to look at Montezuma’s recent limited edition first. Their “Peanut Butter Centre with Chilli & Lime”.
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!
Hello again everyone. This time around, we have something weird and rather horrific-sounding, I’ll be honest, but it comes to me from a company that we’ve seen before. One who’s cheeses I thoroughly enjoyed.
Today, though, we’re looking at the latest from them, The Great British Cheese Company. A much madder creation, if you ask me, because it contains chocolate. Chocolate, chilli and lime, to be precise.
And, while it barely looks any different on the outside, it makes no attempt to hide its uniqueness once I’ve peeled back the wax:
It’s a pastel shade of cocoa-brown, with whole chips of chocolate and small flakes of both red and green pepper all throughout.
It’s not the most tempting looking snack, even by cheese standards, but the aroma wafting from it holds far greater appeal – An overtone of something akin to green candy, with subtler notes of smooth, creamy chocolate cheesecake. None of their usual strong cheddar here, just a gentle scent that reminds me of either chocolate limes or a mint aero.
It’s rather enticing but smell can only get you so far. What do The Great British Cheese Company have in store for its taste?
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.
Hey folks, it’s sunday and time for another recipe but, as I mentioned in my thursday post, I’ve not been at my wellest this month. In fact, at my worst, I was physically incapable of keeping down anything with a strong flavour.
Yet, as much of an inconvenience as that was, I don’t bring it up just to whine at you. I’m mentioning it because that time led me to appreciate the delicacy of vanilla, egg and nutmeg in a custard tart – The british dish on which today’s little dessert is based. The starting point, if you will, for the recipe that follows.
But, much as I’ve come to love that pudding, this one’s a little bit different and it contains, as you might expect, my own chilli twist.
What you might not expect, though, is the source of that twist: The sonoran desert between the US and mexico. Home of the wild “chiltepin” pepper.
What’s up my fellow chilli lovers? This week, we’re looking at the fourth and final product that I picked up from Saucey Lady in reading.
It has the exact same label as her other three so, much as I find Kaz’ logo amusing, I won’t be talking about it again today. And nor, for that matter, will I be mentioning the bottles that you can buy it in, since they were also discussed previously.
This week’s post is going to be all about the flavour, texture, heat and aroma of the sauce inside. The bit that matters most.
So let’s get on with it, shall we?
Hello again, fiery food friends. Having heard from them just last month, I’m sure it comes as no great shock to see Fat Man Chilli Co on here once more but today, we’re getting just a little further out there in ideas.
That probably sounds like a rather bold claim after their wacky green sauce but that’s the thing – Both their green and their chilli ketchup were sauces. This week’s item is anything but.
What I have on show today is a grinder containing their Sweet Child o’ Mayan – A coffee, cocoa and chilli rub intended to glaze dark meats.
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.
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.