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.
Hey folks, it’s the last weekend of the month and, as always, that means that it’s recipe time. For july, though, I felt like going quite a bit hotter than usual and making something with trinidad scorpion.
Why? I’m honestly not sure.
Perhaps being cooped up indoors has got me craving some excitement in my life. Perhaps I’m in the mood for some fiery, acidic flavour. Or perhaps it was simply the desire to see a new number on my recipe page.
Whatever the case may be, I felt like half-arsing a phaal, this month. Making a simple, flavourful and at least semi-faithful recreation of a superhot, british curry, without all the effort involved in the real dish.
One which utilised my old shakshuka recipe as a starting point, in order to do away with the need for fresh ingredients and use only store cupboard essentials.
Well, so long as you, like me, consider indian spices and dried superhot chillies essential…
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:
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!
Hey folks, it’s sunday and you all know what that means. It’s recipe time again.
Given everything that’s been going on this month, though, I wanted to keep my april recipe simple and use only items that I had on hand. Since, you know, going out for ingredients more than you need to is a bit irresponsible right now.
So, with that in mind, I thought I’d revisit the idea of brownies and spice them up in a whole new way. One that’s a bit more about the spices and a little less about the infusion of superhots.
I have, after all, been wanting to play with pink peppercorns for quite some time.
Hey folks, it’s white day again. My favourite japanese chocolate-crafting holiday!
Plus, unlike in previous years, twenty-twenty’s white day falls on a saturday. A recipe day.
So, this time around, I’m going to be a little self-indulgent. I’m going to combine three things that I adore – Chocolate, chilli and slow roasting – in order to make some simple yet delicious, ginger and naga-flavoured, salted, caramelised white chocolates.
And I’m going to hope against hope that some of you feel like following suit. Since, despite the ease with which you can whip these rich, sweet, earthy, almost-nutty and entirely decadent treats up, simplicity does not equal speed.
Caramelisation doesn’t occur quickly and my chocolates do have a two hour cooking time. Their flavour is well worth that commitment, of course, but I could still see it putting a few people off.
How’s it going, everyone? We’re already entering into the second week of february and, while that holds little significance for me, the rest of the world seems to place a lot of importance on valentine’s day. So it seems like now is the perfect time to bring you a recipe that I’ve been planning for a while.
Something rich, smooth, chocolatey and decadent, yet not without a fair kick.
This, dear readers, is a Midnight Mischief mousse – The perfect way to blend Saucey Lady‘s fruitiest and second hottest sauce into a delicious dessert for two.
Hey folks, it’s recipe time again but, this month, I’m doing something that I haven’t done in a while – Reviewing someone else’s recipe.
You see, as I mentioned at the beginning of the year, I’ve had plans for ramen for quite a while. Yet my dreams of fiery tonkotsu were scuppered at the very start.
As it turns out, that milky-looking pork bone broth comes not just from making your own stock but from boiling the hell out of it for hours and hours on end. From getting every single ounce of fat and flavour out of the meat, which neither you, nor I, are likely to have the time for.
So I was all set to move on and make something else. Until I saw this:
A dark bowl of coffee curry ramen made by Pixel Tea, as part of his “Gourmet Smash Ultimate” series of Super Smash Bros. inspired dishes.
It caught my attention with its theming – Derived from the favourite food and drink pairing of Persona 5’s protagonist – but also provided a fresh spin on japanese noodle stew and just enough spice that I could make it a feature.
In fact, Pixel’s overview alone was enough to sell me on this one. But the fact that his dish makes use of a custom spice blend, rather than a custom stock, is nothing short of a godsend.
It doesn’t make this a quick meal but it still cuts down the cooking time considerably. From most of a day to around two hours, all prep included.
So let’s see how it works out, shall we?
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.
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.
Hey folks, do you like brandy? I don’t.
And yet, for some reason, it’s almost everywhere at christmas time. In puddings, cream, butter and biscuits, to name just a few of its applications. So, today, I’m going to be taking a common brandy recipe and taking the brandy out of it.
I’m going to be making some chipotle snaps, with the help of Burning Desire Foods‘ Syrup.
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.
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.