East Coast Chilli Co.

Hello again folks. I wasn’t going to post anything today but, mere moments before typing this, three sauces arrived at my door:

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Freebies from the East Coast Chilli Company – One of their choice and two of mine. I must say, I’m excited.

I’ve had my eye on these guys since their appearance in the Lick My Dip box – Before it even changed to Flaming Licks – but I’ve been swamped by freebies and festival finds for a while now. I’ve not had chance to give them the attention they deserve.

Thanks to their generosity, however, I’m now left with no choice but to squeeze them in. You’ll be hearing about these sauces shortly.

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Nutty Butters

Hey folks, happy pancake day!

Unfortunately, I haven’t managed to write a special blog post for my favourite food-based holiday this year.

I wanted to but, when I found out when the event was, I was too ill. In fact, I still am, to an extent.

Not ill enough to impair my brain function, anymore. I can write again but there is one thing that the remnants of my cold still have over me – I can’t trust my sense of taste right now. Or my sense of heat, for that matter.

So, instead of me writing something topical and special, here’s a post I pre-prepared about one or two of my weirder finds. A couple of the more out there products that I promised I’d be showcasing this year.

Today, I have a pair of peanut butters for you:

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Smoky, Sweet and Smooth

Greetings everyone. This week, I think it’s time I took another look at the products I got from Grim Reaper Foods.

I’m not talking about the last piece of their thai gift box, though. That’s going to have to wait a little longer because today’s item is something I actually bought from them. Their Wraith:

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A black and bronze version of their Vengeance oil’s stunning bottle that contains what could be a very controversial sauce.

Why? Because, like their Vengeance, this sauce contains extract instead of actual chilli. Here it is on the ingredients list:

Oak Smoked Cold-Pressed Rapeseed Oil, Apple Balsamic Vinegar (Cyder Vinegar, Concentrated Apple Juice, Colour: caramel E150d), Honey, Golden Syrup, Tamari Soy Sauce (Water, Soya Beans, Sea Salt, Koji (aspergilus oryzae)), Onion Powder, Chilli Extract, Mustard Powder, Garlic Extract.

Right near the bottom, greater in quantity than only the sauce’s garlic extract and its emulsifier.

It’s so low down that its presence isn’t going to affect the taste of the sauce and it probably won’t hit above the Vengeance’s three out of ten heat, either.

I did find the lack of pepper flavour in that oil quite disappointing but, fortunately for me, this isn’t another infused oil. It’s a barbecue sauce, which means it should have plenty going on without it.

After all, barbecue sauces are made to be sweet, sticky, smokey and molasses-heavy, not to focus on their chilli content. For the most part, chipōtle is only ever added for its smokiness and mild heat.

So, sacrilegious as it may seem from a fiery food fanatic like myself, I didn’t care about the chilli content when I opened up this item. I went in with an open mind and high hopes.

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Kiwi Crazy

Hey there heat eaters, I’m still working my way through 2017’s backlog of reviews so I’m sorry if I come off as a bit of a broken record with regards to Reading.

It was a great festival with searing heat, in more ways than one to tell the truth, but I survived the summer sun and made it back with some awesome finds. Perhaps even a few too many.

Yet, while they all stood out to me in one way or another, Dorset Meadows, from the chilli shop of the same location, stood out more than most.

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For a start, it was wrapped in a smooth foil label that really caught the sunlight on their stall but, beyond that, it also has some pretty unusual ingredients:

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Homemade Hot Chocolate

Hello and welcome to the year of the dog. It’s chinese new year today but this isn’t going to be a themed post.

My chinese recipe didn’t work out as well as I’d hoped and I haven’t had time to refine it yet so, while it may make an appearance later in the year, today is going to be something mexican.

A mildly spicy, molé-inspired hot chocolate to warm you through the winter.

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Pronouncing Peppers

Greetings everyone, it’s time for another thursday post. But not another sauce review.

Unlike the last two thursdays, this post isn’t about a product but it is inspired by one: The Dorset Chilli Shop’s chipotle extract. Because that one little bottle changed the way I talk.

It came labelled with the ancient aztec name of it’s chilli, “Chilpōctli”, which turned out not to be pronounced the way I thought.

So today we’re looking at pronunciation. At how to say the names of your favourite chillies and why they’re pronounced the way they are.

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Smoke and Sriracha

Hey everyone, it’s time we took another look at Thousand Hills and this time I’m sampling two sauces.

Up first, their Sriracha.

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Or at least, that’s what their website calls it. Their bottle tells a different story.

According to the bold, white, block capitals that adorn their green label, this is a “Serenade & Garlic Chilli Sauce”. Serenade being a similar chilli to the red jalapeño and the one shown beneath this text.

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Unleash the Demons

It’s thursday again, fiery food fans, and it’s a weird one.

Once again, I’m bringing you a sauce review off schedule. And no, it’s not for jokey reasons like last time.

Noone’s said that this sauce or its peppers are inedible. It’s just not available in the UK.

It’s an australian sauce that focuses on a unique heat source – A distant relative of black pepper known as the tasmanian mountain pepper.

Or, in some cases, the diemen pepper berry, the name from which today’s company get theirs.

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A Toast to my Third Year!

So we’re a over a week into the new year now and it’s time to say goodbye to our holiday specials but, before we do, how about another drink or two to celebrate the fact that we’re still going?

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These sparkling beverages are a little something special from my trip to Edible Ornamentals’ chilli farm at the end of last year. A topic that I’ll be coming back to soon enough.

For now, though, It’s these Nix and Kix drinks that we’re looking at. A brand named for their lack of any artificial ingredients and their little cayenne kick.

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The Early Bird

Happy new year, everyone!

I know it’s a day late, like my christmas post but I do my reviews on tuesdays and this post is most definitely a review.

It’s something special, too. An unusual type of sauce that I’ve been after since christmas 2016.

That year, I got a naff gift set containing green sriracha.

It wasn’t well made and it had no branding that I could trace. It wasn’t something that I could feature here.

Yet the concept was a good one. I enjoyed that product, despite its poor quality, and have been looking for a better version ever since.

So, while my christmas post was a gift to a reader, today’s is a gift to myself. Taking a quick break from my backlog of freebies and festival finds to look at not one but two sauces that I’m highly excited for.

Hopefully they pique your interest as well.

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