Birthday Blood

Surprise! It’s a sauce review on a thursday!

Why? Because it’s my birthday.

A year ago today, I tried what is probably the hottest extract-based sauce in the world and, because I really don’t know what’s good for me, I figured I’d make a tradition out of it.

I bring you Chilli Pepper Pete’s Dragon’s Blood.

DB Original
Image provided by Chilli Pepper Pete.

Not one of the sauces that have gained the name in later years but the original. The legend. The old extract sauce I still hear tales about to this day.

Continue reading

A New World’s Hottest?

So here’s something I’m sure you’ve all seen by now:

single (Daily Mirror)
dragon’s breath chilli, as seen in the Daily Mirror

Chilli Bob’s Farm’s and Tom Smith’s Plants’ dragon’s breath chilli. A tree-like plant that produces some small but supposedly extremely hot peppers with an average scoville rating of almost two and a half million.

Compared to the average heat of the current record holder, the carolina reaper (between 1.4 and 1.57 million, depending on when you take the record from), this is a massive step up. It even beats out the reaper’s 2.2 million peak.

Such a stunning heat difference that it has been all over the news and in social media feeds across the globe.

Continue reading

Green Fiend

Hello again spice lovers, this week we’re looking at a rather hot but also rather different sauce that I got for christmas, back when I still had a backlog of product samples to showcase.

Now I’ve just got a backlog of products I actually paid for. That I picked up because they were exciting to me in some way but couldn’t be talked about at the time due to scheduling.

The same reason I’ve left this review so late.

But that’s enough behind the scenes chitchat, it’s time to finally bring you the Unusual Chutney Company’s Fiendfyre:

fiendfyre

An unusually green coloured product for something that claims to be mostly reaper, though it’s clearly not entirely green chillies as there are brown and even some slight reddish notes to the sauce.

Continue reading

Mapo Tofu

Welcome back everyone, and welcome to the new year. The chinese new year!

To celebrate, I’ve been doing some chinese cooking and can offer you not one, not two, but three versions of my favourite oriental dish:

2016-11-07-18-10-29

Mapo Tofu. A dish that, despite its vegan-sounding name, is one of the most highly meaty-tasting main courses in china. Yet there’s actually only a very small amount meat in it.

Continue reading

Anime Style Mapo Tofu

Hey there heat eaters! Today we’re making one of my favourite chinese dishes, Mapo Tofu.

Before we jump right into the recipe, however, I’d like to give you the opportunity to read up on the backstory to this dish and pick which of my three versions you’d prefer from my overview here.

This particular version is my anime inspired one. A powerful version with a little more depth of flavour to compliment its high heat.

The particular anime that inspired this recipe is the one that first introduced me to the dish, Angel Beats, in which only one small girl is actually capable of finishing it and it plays a small but surprisingly important role in the story.

Here’s what it looks like in the show:

mapo

Continue reading

Triple-choc chilli Browies

No post from me today but I do feel like Sweet Kitchen Science’s use of the Grim Reaper’s chocolate is worth sharing.

In my experience, the white “Purgatory” chocolate is delicious, slightly floral and usually about a two out of ten heat but, due to natural varience in the crops of ghost pepper they use, can be as high as a four on occassion.

Whatever its heat, though, the rest of this recipe should keep it down to a reasonable level for most people. Enjoy.

[sweet) Kitchen Science

10 minutes, even a football player can bake this. Thank you BBC. The chilli touch is mine, just because I’m attending a party at an indian friend’s house. They constantly laugh at my disgracefully low resistance to spicy food. I want to blend in…

p1130187

p1130191

Triple-Choc Chilli Brownies

  • 275 g plain 50 % chocolate
  • 275 g butter
  • 100 g dark 70 % chocolate, in large chunks
  • 100 g white chilli chocolate, in large chunks
  • 175 g flour
  • 1 tsp baking powder
  • 0.5 tsp chilli powder
  • 4 eggs
  • 1 tsp vanilla extract
  • 325 g sugar

Preheat the oven to 150 °C fan and line a 30 x 20 cm tin.

Melt the plain 50 % chocolate and butter over simmering water. Stir in the sugar and then add the eggs and vanilla. Fold in the sifted and premixed flour, baking flour and chilli powder. Finally fold in the chopped chocolates.

Pour the mixture into the tin and bake for 20 to 25 minutes until the…

View original post 13 more words