Hey folks, this one’s a little bit of a last minute review. Not because I didn’t have anything to show you – I’ve got plenty of products in reserve – but because I only just realised that my last two purchases from Pembrokeshire Chilli Farm might not be a great fit for the dry january that some celebrate. Not when they’re two of the booziest hot sauces that I’ve ever tasted.
So their return can be something for you all to look forward to, come next month, but, today, I’m focussing on another former feature: Doctor Burnörium’s Psycho Juice.
And, this time around, the good doc has graced us with something a little bit different. A beautiful-looking sauce that’s more bonnet than scotch and far from his usual, red shade.
Hello again, everyone. I’ve had today’s trio in my back pocket for a little while know and, as I understand it, so have two of the companies involved. Because, despite their products looking completely different, both Hot Pods and Foraged Fire have done their absolute utmost to highlight the flavours of fermented honey and garlic, in these two:
And, though our third item may have been made a little quicker, it still promises the same sweet syrup and bold root, at its core:
It’s Torchbearer’s Honey Garlic and, while it promises to be rather milder than their last garlic sauce, that reaper concoction was far from all heat. If They can bring the same creaminess and garlic kick to today’s product, without the world record chilli, my bottle’s going to be gone in no time!
So, without further ado, let’s take a closer look at the lot and see how all three manage to set themselves apart.
Happy tuesday, everyone. Several months back, I showed you all a brand new sweet chilli sauce from Brighton Hot Stuff and, when I did, I mentioned that it came free with one of my orders.
Well, this week, I think that it’s finally time that I showed you what that order was. Along with another little freebie that they’ve sent me since:
Today, we have two rather intriguing items from them – A habanero-based lychee sauce, drawing upon the company’s chinese heritage, and a mixed chilli and buckfast blend, made in conjunction with Super Nothing TV.
Both of which promise to be rather fruity in most unorthodox ways.
Hello again, everyone. Today, we’re looking at a brand new addition to my sidebar. Another company who’ve sent me something free to feature. And, this time, it’s not a sauce.
It’s a pair of curry kits, containing all of the necessary spices for two full meals and their sides:
Two of the most popular products from The Spice Sultan – Their Thai Yellow and Sri Lankan Coconut & Lime flavours. Both tangy, coconut-forward curry styles, based on authentic spice blends from the founder’s asian backpacking adventures.
Let’s have a look, shall we?
Yo, what’s up, peeps? We’ve been on the rich and dark for a few weeks now and I think it’s time for something bright and fresh, to shake things up.
So, today, we have a couple of vibrant, yellow sauces from Alkemio Kitchen, down in surrey. A highly experimental dinner club restaurant who are pretty new to the hot sauce scene but sure do seem to have some crazy flavours. Like the Jalapeno, Lime, Mustard, Turmeric and Pineapple, Shiso Leaf, Calamansi, Sugar that you see here.
And, while their names are a mouthful, they’re also pretty informative. If you know what all of those ingredients actually are.
For those of you who don’t, however, I’m more than happy to help. Since I am, after all, very excited to get into these two before the launch of their their crowdfunding campaign, later this month.
Hey folks, I think it’s time for something tropical. Or, perhaps, somethings:
A trio of tangy fruit flavours from three different companies, each in its own unique colour.
The Somerset Chilli Co. brings us a greenish-yellow, pineapple and passion fruit sauce, in the form of their “La Playa”, with the most unusual addition of kiwi. Whereas Ignis offer up the other end of the spectrum, with their HPPM. A fermented red habanero product which also uses pineapple and passion fruit, to support its pepper, but throws mango into the mix, as well.
Then, in the middle, we have a more normal style of fruit sauce. The Sound System Sauce, from Howl at the Moon. An orange-coloured blend of mango, pineapple and good old scotch bonnet.
All three are different enough to do their own thing, so I’m not sure how much actual comparison we’ll see today, but there’s a consistent theme across the board and I’m definitely looking forward to trying the lot. So let’s give them all a look, shall we?
Hey folks, welcome back. I hope that you’ve all had a wonderful christmas – Or whatever winter holiday you celebrate – despite this year’s limitations, and that you and all of your family and friends are keeping well.
I know that I’m a lot more fortunate than many of you, to still be living with most of my loved ones, but I hope that you haven’t been out spreading the virus and getting yourself on the naughty list. Because, while I’m sure that we can all get up to some mischief, from time to time, that’s the kind which risks the lives of others. Not the fun kind that I’m looking to highlight with today’s product pair.
No, these scotch bonnet and fatalii sauces are simply labelled with a sweary pun on their dog-based branding. They aren’t hurting anyone.
So, if you’ve been a good little elf and you’re old enough to appreciate the bad language, do click on through to the main post to see the uncensored bottles.
Hello again, everyone. I hope that you’re all staying safe and doing well and I hope that you managed to eke out at least a little enjoyment from this year’s stay at home halloween.
Personally, I spent the whole week working, harder than ever, to bring you videos and recipes. So, for my first november review, I’d like to talk about something simple and relatively easy to write about. Yet not at the cost of flavour.
These two are from a company that I featured a long time ago – Marie Sharp’s – but they’re very different to the previous sauce. Far less green and far less cactussy.
So, the question is, will her Pure Mango Habanero and Original Garlic taste just as fresh? And will their lack of nopal make me like them more?
Read on to find out.
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 folks, don’t stop me if you’ve heard this one ’cause, today, we’re looking at Chilli of the Valley’s Calypso.
Now it’s been over a year since we first saw this sauce and a lot has changed in that time. It looks far more enticing in its swanky new, pirate-themed bottle but, more importantly, its makers have informed me that they’ve changed the vinegar to a far more fruit-friendly, white wine variety.
So, since the overpowering nature of spirit vinegar was my only issue with its previous incarnation and I do so like to preach the benefits of picking the right acid for your sauce, I think it’s only fair that I reward the company for taking my feedback on board by giving it a second shot.
Yes, folks, this is a thursday special to re-review Chilli of the Valley’s product. Partially to ensure that the info on my site is up to date and partially because it’s an interesting, real world example of just how much difference vinegar type can make.
It would be unfair of me to let it take the normal tuesday spot away from something newer but I do feel like it deserves this metaphorical air-time, nonetheless.