Special Smoke

Hey folks, remember Sauce Shop?

I’ve had some truly delicious sauces from them in the past, in the form of a green sriracha, 📽️ a crazy ketchup and a heatless cherry bourbon barbecue 📽️ but today, we’ve got something extra special. As you can tell from the mock-confetti on its label:

SSChipot

But wait, does that say “Chipotle Hot Sauce”? Doesn’t every company make one of those?

Yes, this is a standard recipe of just three ingredients – Chipotle, vinegar and salt – but its heavier on the peppers than most smoky sauces and that vinegar is something special. Here’s what the bottle actually says:

Chipotle Pepper, Porter Vinegar (water, barley, hops, yeast, vanilla), Sea Salt.

This is a chipotle sauce of the sort that only Sauce Shop would make, with not only fermented chillies but a specially fermented vinegar, too. And, as I’ve said many a time before, the vinegar that you choose can really make or break a sauce.

Let’s see what vanilla porter does for their fifth anniversary release, shall we?

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A Day on the Farm

It’s thursday again, folks, and this time my post’s a big one.

You see, all the way back in october, I got in touch with a company called “Edible Ornamentals”, who you might know from my reviews of the “Nutty Professor” Peanut Butter or their tea infused “Nagalicious” marmalade.

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Me, though, I didn’t. Back then, those two were still in the post, ordered as my way of checking out the company.

All I actually knew about Edible Ornamentals at the time was that they grew the peppers for some of my favourite producers. And, as it turns out, for the Screaming Chimp.

As growers, though, their main business stops for the winter months and their growing season was already coming to a close by the time that I spoke to them. There was little point in me making this post when it was fresh in my mind.

Now, however, the pepper plants are in bloom and we can finally take a look at how I came to know the company properly. A journey that all started with their “Pod Packs”.

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Fire and Ice

Hey folks, it’s the last weekend of the month and that means that it’s recipe time!

This month, however, I’m splitting my recipe in two. A post for 🔥 the vodka that I’m using as a heat source 🔥 and then this one for the main recipe.

And, also unlike my other recipes, I’m going to recommend that you don’t read on unless you’re above legal drinking age. This one uses alcohol and, while we will be setting fire to it, that only increases any risks.

It certainly won’t all burn off or evaporate like the rum in Dorset Chilli Shop’s lava cake.

If, however, the idea of spiced, flaming panna cotta with a burnt sugar topping appeals to you and you’re old enough to at least feign responsibility, go right on ahead.

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A Toast to my Third Year!

So we’re a over a week into the new year now and it’s time to say goodbye to our holiday specials but, before we do, how about another drink or two to celebrate the fact that we’re still going?

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These sparkling beverages are a little something special from my trip to Edible Ornamentals’ chilli farm at the end of last year. A topic that I’ll be coming back to soon enough.

For now, though, It’s these Nix and Kix drinks that we’re looking at. A brand named for their lack of any artificial ingredients and their little cayenne kick.

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Cooking With Vanilla

Hey folks, it’s the last weekend of the month so it’s time for another recipe. This one, however, is a little different to most.

It’s an adaptation of something I found in Janet Sawyer’s vanilla cookbook, kept mild and made vegetarian (vegan even) to suit the relatives I’m eating with. Yet, for those who do want it, I’ll be giving instructions on how to sub the meat back in.

The tofu may add texture to the dish and it’s an unusual but lovely vanilla curry either way but, for those who do eat it, chicken would most definitely help to bring the flavours together and give them a base on which to build.

Regardless of which version you choose to make, though, I’ve made a few other tweaks to ensure that you get the best possible flavour from the curry, while also highlighting a more interesting chilli.

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