Hey folks, happy tuesday!
As I mentioned in 📽️a recent video📽️, there was a bit of a mix-up with my last shipment from Grim Reaper Foods. Everything that I’d ordered arrived on time, intact and of the high quality that I’ve come to expect from Russell but the free challenge chocolate that he’d promised me mysteriously morphed into something else:
A lemon and yellow habanero marmalade, infused with gin and tonic.
A product which has only just made it onto his website and was, at the time it arrived, just as unreleased as his upcoming “Chocolate by Death”. Yet it’s not nearly of the same challenge calibre.
Russell’s spiced-up gin marmalade is a flavour-focussed preserve, not an extreme heat item, so it’s far more suited to a serious, written review. One which I intend to give it, today, alongside its blood orange brother.
Hey there, everyone. Today, we’re going to be working on a rarebit. Or, as it’s sometimes known, a posh cheese on toast.
It’s a quick and simple recipe but not so simple that it’s just slapping cheese onto bread and grilling it. That’s regular cheese on toast and I’d be embarrassed to post anything that basic.
No, today’s recipe involves a proper cheese sauce, with strong, dark, savoury, boozy overtones, just like the traditional british dish. Only, for mine, I’m paying a little homage to my scottish origins and changing up the alcohol.
Instead of beer, I’m using 📽️ The Whisky Sauce Co’s Scotch & Bonnet Beverage 📽️ – Legally not a hot sauce and definitely not a sauce that is hot.
It was, however, rather delicious and utterly perfect for today’s recipe. Just expect it to be rather milder than the last.
Hello again, folks. As you’ve probably noticed, I like to deal most in the weird and wonderful but, with the day of my christmas recap steadily approaching, I’d like to switch it up a little and show you all something made for a broader appeal. Something super simple, featuring a mere two ingredients but boasting a whole world of sophistication.
Today, what I want to show you is Shake – The first sauce from Bad Boy Chilli Co and, at the time I purchased it, their only non-mash product.
As a mash company, they’re all about ageing and fermenting their chillies and, for this particular item, they make a big deal out of the whiskey casks that they use. Which might be impressive if it weren’t what McIlhenny Co already do producing Tabasco.
How does today’s product hold up in light of that fact? Well, that’s the point of today’s review. You’re going to have to read on and find out.