Finally, with my reviews all out of the way, I’d like to say a few last things about my work with the Screaming Chimp.
Hey guys, it’s time for the final one of my Screaming Chimp sample sauces, their Mango & Papaya.
And, just like last month’s, this one forgoes the brand’s main simmered tomato base in favour of a 42% mango content, supported by papaya and pineapple for an equally strong but much smoother fruitiness.
Hey folks, today we have my favourite product from South Devon Chilli Farm:
Because, while I sometimes love the really hot items, it’s not their 10/10 that most impressed me with flavour. It’s this, far milder, entry into their extreme heat range.
In fact, when I first fell in love with their Extreme Chilli Jam, it was a mere two point five. The start of its name felt like a joke. It was simply a delicious, medium jam with a difference.
But that’s changed.
Hey folks, I’m going to be brutally honest with you. I don’t like the taste of today’s product.
But then, it is a well known, divisive flavour. One that people either love or hate.
I am, of course, talking about Marmite. Or, as it’s sometimes known for legal reasons, “famous yeast extract”. The signature ingredient in Fire Foods’ Firemite sauce.
Twice in one weekend, eh? Who would have thought?
Well, I wasn’t planning on it but then I found these:
Morrisons’ “Ghost Peppers” – Not the Bhut Jolokia we all know by that name but some pointy, white bells, intended to make cute little halloween ghosties with. Meant for stuffing.
Now, I might not normally be a fan of bell peppers, given how I tend to wake up the next day still tasting all the worst bits of them, but oranges and whites don’t have that effect on me. And the pointy ones are always a little nicer, anyway.
So I figured that I’d give them a go.
Today it’s time for another weekend bonus recipe. A recipe that uses a little something I recently picked up from Dorset Chilli Shop.
Their Chilpōctli – A full flavoured chipotle extract that I’d highly recommend but that’s also so similar in heat and usage to Grim Reaper Foods’ milder extracts that it hardly warrants a full post.
It’s simply a great
item that, when used sparingly, adds a wonderful, rich, savoury, multi-layered chipotle taste to just about anything. Perfect for con carnes but also today’s dessert.
Because that’s what I’m using it for. Chocolate cake.
I’ve gone and mentioned it a couple of times recently but I think it’s time to properly talk about the youtube channel that I’ve started.
Happy halloween everyone, this week we’re looking at what some might consider a true nightmare of a creature, the megalodon.
With its bold, cracked, red and white lettering between the jaws of that prehistoric super shark, this sauce looks fierce. Yet, while its claim of having “a LOT of BITE” proved true on camera, the product’s theming makes the warning seem almost humorous.
So it’s a good thing Upton Cheyney Chilli Farm reinforce the message with a classic black and yellow warning sign. One like you might see beside dangerous waters, though my own first thoughts with such objects will always be in the realms of mad science.
It’s a wonderful, bold design that definitely drives home the point – that this is a sauce to be careful with – without losing its identity or sense of fun in the process. And the added contrast of the light blue ocean spray that wraps around behind the ingredients list (just about visible on the left) is simply icing on the cake.
The megalodon’s label is almost perfect. The one thing I can find to criticise is that you can’t ever quite see the whole name at once. A bit of a problem if you want it as a collection piece or are trying to sell it in stores but a complete non-issue at more spread out market stalls or for its main audience: People who actually eat sauce this hot.
It’s not something that will bother most people but, having had to photograph it twice for this review, it’s something that I still feel obliged to bring up.
Aside from that, its an incredible design, which I’m sure has been enough to sell bottles of this beastie on numerous occasions.
But, besides the very occasional novelty item, I don’t buy my sauces for their looks. I buy them for the flavour and fire that they promise and no promise is truer than that made by a free sample.
I bought this bottle after trying the sauce at Reading Chilli Fest but received a second recently when I took a look at october’s Flaming Licks box.
I’ve tried it twice now so I know it’s a great sauce and, if you’ve been keeping up to date with my work, I’m sure you’ve heard as much. Today, however, I’m going into detail on why.
Hello again spice lovers, today’s product is the first of my freebies from Mahi Fine Foods. Their garlic peri peri sauce.
It’s a pale one, with garlic way up in second on its ingredients list, and it’s the first sauce of its type that I’ve looked at. I can’t help but be a little curious.
Happy thursday, folks, today I’ve got another inedible review for you.
Just last week, I received a free goodie box from Flaming Licks, the hot sauce subscription service previously known as Lick My Dip*. I opened it on film and you can see my first reactions to all the items inside here.
But this post is a slightly more in depth look at the product that Flaming Licks provides. The box itself.