Hey there everyone, this week we have something very out of character for the current year: A festival find. But don’t worry, I’ve not been getting out and about and putting my family or my reviewing ability at risk. I’ve simply been saving today’s feature since back in january.
This is Briscoe’s Jellyment #2
Also known as their Tempting Thai Jelly. A yorkshire-made preserve which, like Farraday’s Surinamese Piccalilli before it, is rapidly approaching its best before and thus needs to be showcased sooner, rather than later.
Yet, while that’s why I’m bringing it to you now, it’s not why I have it in the first place. I picked up this particular product because I found it, and the other sweet spreads that Briscoe’s were selling, quite fascinating.
After all, thai sweet chilli might normally resemble a jam or jelly but this is the first time that I’ve seen someone actually try and turn it into one. Let alone give it an apple base.
This product is unique and I’m really hoping that it works as well as the heatless vanilla, cinnamon and thyme flavours which I tried off record.
Happy tuesday again, folks! Would you believe that I’ve got another set of review samples, this week?
Today’s pair come to us from Brighton Hot Stuff, who, as I’m sure you know by now, are a very collaborative bunch. Be it working with me, to show off their products, with the Lazy Scientist, for a fermented halloween special, or with the Chilli Children Project, to support a thematically appropriate charity with their Bird’s Eye sauce, these guys are always up to something. And, this time around, it’s a partnership with the famous Jaz Coleman, of Killing Joke, so that he can have his own hot sauce, to go with his recent pie line:
Yet I said samples, plural, so you know it’s not just his sauce on display today. No, I’m also featuring BHS’ other new addition to their line-up – Their Kimchi hot sauce:
Two products that, at first glance, have little in common beyond their producer. But both feature a key ingredient that’s completely changed otherwise awful vegan cooking, for me. So, in my mind, at least, they definitely belong side by side.
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.
So, at the end of last week’s review, I promised you cayenne and I intend to deliver. Yet what you’re seeing, this week, might not be quite what you expected.
You see, Mahi have been pretty busy since we last saw them and they’ve brought out a whole new range of fruitier sauces. Everything from Tamarind & Mango to Reaper & Pineapple but the one that caught my eye was this:
Their Cranberry & Cayenne.
Something on the milder side, yes, but still high enough up the scale to state its chilli Which is exactly what I’m into – Interesting pairings with specific pepper flavours. So let’s see how this one does, shall we?
Happy tuesday, my fellow fiery food fans. Today, we’re taking a second look at the Chilli Brothers.
This time around, however, I’m trying out one of their sauces:
One that’s wrapped in a sleek, stylish and super shiny, silver label with the same logo and lack of information that we saw on their syrups. One that, once again, only gives us the sauce name, in small, above its ingredients list on the back.
That’s bad branding, pure and simple, but at least we can see the sauce around the label’s edges. At least we can make out its browned-apple colour and texture. Even if we can’t see the yuzu that actually got me interested.
Hopefully that yuzu comes through in its taste but, since I wasn’t so impressed with the company’s last pair, I figured I’d bring in a second sauce this week:
One that, sadly, isn’t the same asian citrus but still makes a wonderful, warming flavour from its whole, organic lemons.
Hello again, everyone, and welcome back to the last of my Gingerbeard reviews. At least for now, since I’ll probably be picking up something new when I go back for more of their fabulous piccalilli.
Let’s not get ahead of ourselves too early, though. That product may have been a real winner but today’s was always the one that I was most looking forward to. And the one that sounded most representative of the company, themselves.
This Gingerbread Satay may be another of their many collaborations but it’s the only one to give their namesake spice and company logo a starring role.
Plus, are those almonds chasing down the gingerbread man? Could this perhaps be a little more indian and a tad less thai than its “satay” name implies?
Well, the label’s light-green, bamboo-patterned background does say asian but I’m intrigued, either way, and, as always, I intend to get my answers in the form of a taste test.
Hello there, everybody. Last week we looked at a few jams and one of them was really rather hot. It wasn’t super hot, though, despite using superhot chillies, so, today, we’re gonna go hotter. And we’re going to do it with a similar product type: Thai sweet sauces.
Essentially just bottles of pourable chilli jam.
We’ll start off mild, with Wiltshire Chilli Farm’s hungarian hot wax version, but quickly take a flying leap into the extreme with their Trinidad Scorpion sauce, recently featured on Hot Ones. Then, to finish off, we’re going to look at a very special breed of reaper from Chillis Galore.
It’s going to be a wild ride but I’ll have sweetness to balance out my suffering and I’ll make it through, as I always do, to bring you my thoughts on the whole lot.
Let’s get started!
Hello again, chilli lovers, today, we’re trying some Posh Pickles & Preserves.
Another small company but, if their place at Reading Chilli Fest is anything to go by, they’re a big favourite. Their products were all over Chilli Bob’s stall alongside his Dragon’s Breath plants, to the point where I almost thought they were his own brand. Clearly at least one major name in the chilli world loves them but, this week, we’re going to find out what I think.
I have for you their Fiery Chilli Extra Jam, made with Peppadews, and a vietnamese lemongrass relish known as “Sẚ Và Tu’o’ng ó’t”. Or “Sa Va Tuong Ot”, if your device can’t read the accents.
Two very different preserves in very similar jars.
The only differences, in fact, are the colours and a printed medal on the relish – One that says that it got gold at the World Hot Sauce Awards.
Hey folks, today we’re taking a look at a little something that’s been long overdue. The last of my freebies from Grim Reaper Foods. An item that I set aside for a while because Russel, the man behind the company, specifically told me that he didn’t mind when or if it got reviewed.
All he wanted from me was a post about the box it came in.
Well, I wrote reviews of the three things in it anyway any you’ve seen a couple crop up already. His oil and extract went up early because they were more unique kinds of products, at least among those that I’ve featured.
This last one, though, I’ve kept in reserve for when I needed something milder and greener.
It’s his Rookie Goblin and, as the name might imply, it bears some rather obvious relations to the raging one but we’ll get into what those are a little later. I really ought to focus on today’s feature first.
Hey folks, it feels like I’m doing this almost every month now but here’s another two product review. A comparison, so much as there can be one, between two very different takes on a thai-style sauce.
One is a long awaited item from Devon Chilli Man, seen on my twitter midway through last year, and the other is one of the many I got from Grim Reaper Foods. Yet, despite being based on a thai sweet chilli, it’s not the last of the freebies from their thai-themed box.
No, that’ll have to wait just a little longer because Devon Chilli Man is the one with a green jalapeño sauce today. A green thai sweet chilli that he calls the Jalapeño Creaper, not because he can’t spell but because it also contains carolina reaper.
While the Grim Reaper shows us his Alchemy, another highly unusual sweet chilli sauce made using the lemon drop or aji limon chilli. A citrusy pepper that turns the sauce to gold, just like the alchemist’s dream.
Both are going to be at least a little stronger than your average thai sweet sauce but their unorthodox chilli choices also bring a unique flavour and appearance to the table.