This week, everyone, I’d like to bring back a style of product that we haven’t seen in a long while: An exclusively cooking sauce.
An item type that I don’t often use in my daily life and, when I do, it’s usually just to amp up a left over stew. So, while I found Mahi’s three marinades pleasant enough, it takes a lot for me to actually go out and buy such a product. Something a little bit more exciting, like Mr. Vikki’s Keswick Market Curry Sauce.
A unique “curry sauce concentrate” which won me over way back when I was visiting Brighton Fiery Food Fest and checking out the stall of my favourite banana habanero chutney maker.
His freshly prepared sample was a stunningly flavourful, rich yet mild, dish. But will it still hold up, now that I’m making it at home?
What’s up my dudes?
Last week, we had a very surprising find from a large, supermarket brand and it was packed full of absurd, carolina reaper heat. So, today, I figured we’d turn things around a tad and try looking at a rather more sensible and flavour-focussed product from a friend of a friend’s ex. An item that even I wouldn’t know about, had I not stayed in touch with Lord Grim’s former girlfriend.
This is the Fermented Chilli Hot Sauce from Rad Dude Sauces and its artwork sure is intense, despite its lack of colour, but that’s not how it came to me.
No, Rad Dude Sauces are, in fact, a part of a larger company – If you can call it that. A two man business, known as Rad Dude Foods, who run a sandwich shop in sheffield.
The sauce is – Or was – their side project. A nice, artisan alternative to Tabasco, made to spice up their already rather stacked-looking subs. Yet now, with the state of the world being what it is, sauce sales have gone online and appear to have become their new focus. Wrapped up just like their lunches once were.
A fun little nod to the origins of today’s sauce.
Hello again everyone, it’s the last sunday of the month and I’m sure you all know what that means. It’s recipe time!
Now, of course, I don’t always leave my recipes until the last minute like this but, well, my access to ingredients has been somewhat restricted, lately, and I’ve had a lot to do in the last week or two. So, this time around, I’m falling back on a silly suggestion from my friends, mixed in with a family staple.
I’m making udon bolognese – A variation on the classic spaghetti dish using thicker, heartier noodles and a bit of jalapeño-based spice in its sauce.
It’s not traditional and it’s made even less so by the fact that what I know as “bolognese” is actually a twist on spaghetti and meatballs, handed down from generation to generation. Yet it’s still delicious and hey, isn’t that what really matters?
Here’s my take on an italian pasta dish, with just a little bit of a japanese twist.
Hello again everyone, I hope that you’re enjoying your extra day this leap year.
Me? I’m making good use of it with a later than usual recipe post, on the 29th of february. Because it just so happens that, this year, it’s a saturday.
And what kind of recipe do I intend to show you this month? Why, something simple, mexican and a staple to my home cooking, in order to contrast with last month’s second-hand japanese recipe.
Today, I’m making enchiladas again but, unlike the previous batch, I’m not making them bean-based, for my family, or using someone else’s salsa. This recipe is all mine!
Happy tuesday again, everyone! Today, I’d like to show you another import sauce, brought into the country by my good friend Russell, of Grim Reaper Foods.
We talked about his import business, some time ago, back when I had a look at Crazy B🔥stard’s range. He grabs some great german sauces but this one’s different. It’s dutch.
El Jefe, based in amsterdam, are a mexican-themed brand with the usual three colours – Mild green, medium red and hot orange. Yet, unlike most actual mexican brands, the pepper in their orange “Volcán” isn’t habanero. It’s a close relative known as the “suriname yellow”.
Or, more colloquially, the “madame jeanette” – In reference to one of brazil’s most infamous hotties.
The official rating of this pepper puts it at around the same heat as an average hab but its flavour and the way in which it hits are said to be quite different. I look forward to trying it. Continue reading
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.
Hola, mi amigos, and happy tuesday again. This week, we’re looking at another salsa and it’s the last of the sauces that I got from Simpson’s Seeds. Their “Scorpion Salsa”:
A rather plain-looking bottle, to put it mildly, but one with rather more interesting contents. All of which are plastered across the front and sides of the paper label.
Hello again, my fellow fiery food fans, today, we’re making a return to Byron Bay. A place and company that I’m sure you’ll remember from my coconut curry sauce comparison.
This time around, though, the labelling may be the same but the sauce is very different. It’s their mango chilli sauce:
Or, if you read the fine print, their Smokin’ Mango Chilli Sauce. A blend of mango, cayenne, jalapeño and chipotle that’s sure to be nothing like their more usual
📽️habanero range topper📽️.
It is, after all, a completely different colour. Red with chillies, not orange from its fruit. So let’s see if it tastes as different as it looks.
Greetings, spice fans, and welcome back to another month of fiery food reviews. As we enter into july, I’m finally caving to pressure and throwing a spotlight on the ketchup that Daddy Cool has been bugging me about. His Ketch the Reaper:
A chilli ketchup made with the current world record chilli but apparently still suitable for beginners.
After Farraday’s “mild” sauce, I’m a little sceptical of anything that claims to be both reaper and a sensible heat. Yet Encona came pretty close to a satisfying world record chilli sauce for the general public and, in doing so, made for my all time most read review. It would be remiss of me not to try the artisan equivalent and, considering who’s making it, my hopes are high.
I have never had a bad product from Daddy Cool’s before and I have no reason to believe that that will change today.
Happy Star Wars day, everyone! Today’s post has absolutely nothing to do with George Lucas’ famous franchise but my generation was one that grew up in the wake of the original trilogy, receiving every ounce of second-hand excitement imaginable in the run up to Episode One.
And, since I was young enough to enjoy that movie and the games that it spawned, Star Wars has been a positive part of my life for as long as I can remember. I may not be as obsessed with it as some reviewers but I have a lot of respect for the series, all the same, and I just have to acknowledge that today’s date is may the fourth.
Now let’s get on with this weekend’s main feature: A quick and easy, yet utterly delicious egg mayo recipe, featuring Daddy Cool’s Fatalii Attraction.
Because, now that I’m coming to the end of my third bottle, I feel like I should show you how I use the stuff.