The Reaper’s Plague

Hey folks, It’s less than a week until my birthday and I’d love to celebrate with you all but I’ve got the plague. Though maybe not the one that you’re thinking of.

Today, I’m talking about this little thing:

BDBottle

The Black Death, from Chilli of the Valley. A special little something that they sent to fill the gap before my traditional, yearly suffering.

It’s a sinister blend of carolina reapers and black garlic, intended to serve as the appetiser to next monday’s main event. Something crazy hot and full of darkness, yet also rather more natural and flavour-focussed than what I’ll be doing for my special day.

And, while this one may have been a freebie, I had my eyes on it long before they sent this bottle over. So you’d better believe I’m excited to crack it open!

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Chestnut Roast

Happy sunday, folks! I hope you’re having a good weekend and recovering nicely from your festive feast but, if you are still in search of more season’s eatings, I do have one last late christmas recipe for you. A variation on a vegan nut roast – Made to share with my vegetarian family – that makes use of both pasilla peppers and winter chestnuts.

RoastDone

And, meat free as it may be, those chestnuts certainly aren’t umami free. They come through with a slight meaty richness that few vegan foods possess and, if you aren’t sworn off the animal products, pair beautifully with a blend of gravy and Chilli Scrumptious’s Java Hot.

Because yes, delicious and moist as this one might be, on the inside, all nut roasts benefit from a little extra sauce on top.

Here’s how I made it.

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Harissa – Hot & Hotter

Happy tuesday again, everyone. Today, we’re going to be carrying on our african theme, from the weekend’s jollof recipe, but we’re going to be moving up north for a more tunisian treat.

HarissaPair

In this week’s review post, I’m going to be taking a crack at some artisan harissa, from Burning Desire Foods and Carringtons, to see how it compares to the simpler, more traditional sort that I once stuffed peppers with.

It’s quite easy to tell which is going to be closer, though. The free sample that I got from Burning Desire uses the same blend of red bell peppers and serenades that I’ve used in my own harissa attempts, while Carringtons does away with anything so mild, in favour of a ghost, scorpion and reaper mix.

It’s pretty obvious that they’re going for heat over tradition but how will that same mellow pepper mix that we saw in 📽️ Mad Dog’s Gold Edition 📽️ impact the flavour of a harissa paste?

I can’t quite picture it but I’m certainly excited. For both of today’s products, since Burning Desire Foods have a long history of quality that we’ve seen many times on this site.

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Stir-Fried Spuds

Sup peeps. Earlier this week, we looked at some szechuan-style peanuts from Brighton Hot Stuff that I highly recommended using in a stir-fry.

I stand by that recommendation but, today, I’m going to add a caveat. They went really well into both noodle and rice-based stir-fries and they’d be just as good in a veg-heavy one but there’s a lesser known type of traditional stir-fry that I don’t see them working in. Potato Stir-fry.

Yep, you read that right. There’s a real chinese dish where they slice potatoes into ultra-fine strips and cook them like noodles. Albeit a touch more al denté.

I’m not going to lie, it’s super weird the first time you try it. It’s completely unlike any western form of spud. Yet keep going, for a few mouthfuls, and you’ll soon come to love it.

I discovered this dish at Xi’an Impressions, in london, on route to Challock Chilli Fest. I picked up a taste for it there that turned into a craving, during my recent brighton trip, but, unfortunately, I never made it back.

Instead, I’ve had to learn to cook shredded potato stir-fry myself. And now I’m going to teach you.

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High-Class Crisps

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.

HipShop

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!

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Beardy Butter

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.

GingerbreadSatay

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.

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Bunster’s Imposter

Hope you’re doing well, my fellow freaks. Today, we have something slightly novel. A sauce post on a sunday.

Why? Because it’s not a review but a look at the hot sauce making kit that Bunster’s kindly sent me back in january. And, more importantly, at what I made from it.

OLYMPUS DIGITAL CAMERA

A certain bold-flavoured, crazy concoction that I whipped up to feed my friends in a blind taste taste. To see if they could decipher which of the six sauces from that kit was actually my own recipe.

I’m not going to say anything more specific on my front page, so as to let you play along with 📽️the video📽️, but, once you click that “Continue reading” button, it’s about to be full on spoiler territory. You have been warned!

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The Jam Man Cometh

Happy tuesday, folks. Today’s review has been a long time coming.

BhutJamMan.jpg

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:

GroupJamMan

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Hopping to It

Alright, everyone, you’ve heard of hot sauce but, today, we’re looking at hop sauce. A green and herby bird’s eye blend from Hop Burns & Black. The most well known chilli retailer in london.

I picked up a few things, when I was last there, but today’s “Hoptimo” is special. Not just because it contains hops but also because it’s a custom creation from Slow Richie’s and Brick Brewery, made specially for the store. This is a Hop Burns exclusive:

Hoptimo

But it does, indeed, contain hops. The signature ingredient in one of the shop owners’ other passions: Craft beer.

And, in this review, we’re going to find out what those hops do for hot sauce flavour.

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Creamy and Green

Happy tuesday, everyone! I don’t know if any of you follow my youtube channel but, today, we’re doing a little bit of a follow up to my 📽️ Exhorresco video 📽️.

That sauce was one of the hottest and most painful natural products that I’ve had but it wasn’t a bad taste at all, so I thought I’d try something else from its makers, Burns & McCoy. Something on completely the opposite end of the heat spectrum.

BurnsPoblano

It comes packaged in far paler tones and what colour it does have is almost entirely green. You can immediately see that it’s not being sold on its heat and for good reason. It’s probably the mildest

1/10

Heat

product that I’ve had, just barely tickling the back of my throat when I eat a full spoonful.

So today, we’re going to be focussing far more on the flavour of this Avocado Fire Roasted Poblano vinaigrette, to find out if the company can still hold their own when they’re not melting my face off.

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