Dying in Style

Well, it’s my birthday again but it might not be a happy one. Not when you’ve chosen what was probably the hottest and definitely the most expensive option on my poll.

This year’s extract sauce tasting is unlikely to be as brutal as 🔥 my first year’s 🔥 but I’m sure that it’ll at least give last year a run for its money. And it is, once again, two sauces.

Two sauces that I can’t show you until after the “Continue reading” button because one of them uses the F-word.

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Simply Chipotle

Happy thursday, fiery food fans. Today I have for you something quite interesting but decidedly not special. A very standard sauce from a company called Sood’s Fine Foods.

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This, their Amazon brand chipotle sauce, is an item I wanted to talk about quite some time ago but, when ownership of the company changed hands, they stopped producing it as a stand alone product.

I couldn’t talk about it alone and, by the time that I was doing multi-product reviews regularly, I’d pretty much forgotten about it.

Yet, to my surprise, my local chilli shop’s owner hadn’t. He remembered that I wanted this sauce and so, when one of his gift packs got caught in the rain, I was given a free bottle with a slightly water-damaged label.

And I do mean slightly, since it’s barely even changed the colours.

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Seven Pot Supernova

Hello again everyone and welcome to the third of my Burning Desire Foods reviews. Reviews of a brand I found ahead of time and merely met up with in person at Reading.

Today’s, however, is a little bit special because it’s actually a request. One that came to me from an online card gaming buddy under the username MeowMeowCat. Or, as he’s more recently started calling himself, “Solaris”.

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When I let slip that I was looking at a sauce with his new name on it, he absolutely had to know how hot he was.

Me, though, I’m more interested in the flavour. The blend of honey, mustard, 7-pot/pod peppers and lime.

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Meat with Heat

Hey folks, it’s review day again and again we’re looking at Cowley’s Fine Foods but there’s a bit of a difference this time:

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This is not their vegan jerky and it’s not in the same white-labelled clear plastic that I’ve come to expect from them. It’s their Exotic Jerky Trinidad Scorpion, wrapped in a rather fancier card sleeve, windowed so that you can still see the clear packet within.

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Peri Peri Paneer Wrap

Guess what, everyone?

It’s another surprise recipe sunday and, this time, I’m working with one of Mahi’s samples for a simple, tasty, lunchtime wrap. Like the one I mentioned back in my review of their Peri Peri Marinade.

It’s a dish with a tiny bit of indian flare from its paneer cheese filling but also the crispness of fresh veg paired with a the smooth chilli taste that very product. Not that you couldn’t go a little bolder and more traditional with their tika if you really wanted.

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A Day on the Farm

It’s thursday again, folks, and this time my post’s a big one.

You see, all the way back in october, I got in touch with a company called “Edible Ornamentals”, who you might know from my reviews of the “Nutty Professor” Peanut Butter or their tea infused “Nagalicious” marmalade.

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Me, though, I didn’t. Back then, those two were still in the post, ordered as my way of checking out the company.

All I actually knew about Edible Ornamentals at the time was that they grew the peppers for some of my favourite producers. And, as it turns out, for the Screaming Chimp.

As growers, though, their main business stops for the winter months and their growing season was already coming to a close by the time that I spoke to them. There was little point in me making this post when it was fresh in my mind.

Now, however, the pepper plants are in bloom and we can finally take a look at how I came to know the company properly. A journey that all started with their “Pod Packs”.

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Last Chance

The time has come, spice lovers, for the third and final one of the East Coast Chilli Co sauces I was given. It’s the one I didn’t choose myself and therefore, naturally, the least out there of the bunch.

Yet that also means that it’s the one with broadest appeal. Their best seller. Their “Chance”.

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This one bears a second great taste award and even places it on its printed label, either side of its three out of five pitchfork rating. A rating that puts it slap bang in between their other two, heat-wise, and is reinforced by the word “medium” beneath it in all caps.

It’s apparently the company’s most popular product. A garlic, habanero and tomato based sauce, which sounds like nothing out of the ordinary, but, trust me, it still holds its fair share of surprises.

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Not So Thai

Hey folks, it feels like I’m doing this almost every month now but here’s another two product review. A comparison, so much as there can be one, between two very different takes on a thai-style sauce.

One is a long awaited item from Devon Chilli Man, seen on my twitter midway through last year, and the other is one of the many I got from Grim Reaper Foods. Yet, despite being based on a thai sweet chilli, it’s not the last of the freebies from their thai-themed box.

No, that’ll have to wait just a little longer because Devon Chilli Man is the one with a green jalapeño sauce today. A green thai sweet chilli that he calls the Jalapeño Creaper, not because he can’t spell but because it also contains carolina reaper.

While the Grim Reaper shows us his Alchemy, another highly unusual sweet chilli sauce made using the lemon drop or aji limon chilli. A citrusy pepper that turns the sauce to gold, just like the alchemist’s dream.

Both are going to be at least a little stronger than your average thai sweet sauce but their unorthodox chilli choices also bring a unique flavour and appearance to the table.

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Chickpea & Peppadew Paella

Happy sunday, spice lovers. I hope you’re enjoying your weekend so far.

This month, I had plans for another anime-inspired recipe but I’m afraid that the ramen are going to have to wait. Because I came across something far fancier:

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Saffron, one of the most expensive per weight spices around, going buy one get one free.

Today, I’m going to be working with that but don’t worry, my recipe requires only a pinch and, while it won’t taste the same without it, I do have a substitution to suggest should you really need one.

The ingredients, as I made it, were as follows:

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2 cloves garlic

2 small red onions

3 decent sized tomatoes

16 pickled malawi picanté chillies

1 tin chickpeas

1 cup arborio rice

1 teaspoon cumin

1½ teaspoon smoked paprika

¼ teaspoon saffron

1 chive for garnish

And yes, that’s a whopping sixteen chillies – The most that I’ve ever used in a recipe – but there’s a reason for that. They’re also the mildest.

In fact, between coming pre-cored and losing a little of their strength when cooked, even the little fire that they have was almost gone by the time I served my paella. If anything, I’d give the finished dish the bare minimum of what I can taste. A

1/10

Heat

that comes across more as a warmth in the throat than any actual burn and isn’t obvious until you’ve eaten most of a portion.

Today’s non-traditional, vegetarian and vegan take on a paella isn’t about the burn or even that warmth. It’s about showing off the flavours of a highly prized, delicate spice and some mild but delicious chillies that have a wonderful natural sweetness about them.

Because why else would I leave out the seafood?

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Murder Me!

Hey guys, it’s coming to the end of may and my birthday’s just under a month away.

You know what that means. It means extract sauce! Sauce that’ll melt my face off with a single cocktail stick.

There’s only one problem. I haven’t been sent any to review lately.

So, this year, I have to pick my own poison and I just can’t do it. So, to make things both easier and more fun, I’m going to let you guys have a bit of a say.

I’m going to let you pick from three company’s unnaturally hot concoctions – Ones that I’ve been eyeing up throughout the year – and choose the one that kills me. All you have to do is read the rest of this post and vote in the poll at the end.

Assuming, of course, that you’re ok with strong language.

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