Happy tuesday, heat eaters, I’m back from Reading Chilli Festival. In the coming months, there’ll be all sorts of wondrous new things featured here but today it’s time for something a little less new.
Something just as exciting, mind you. It’s my favourite of the Screaming Chimp’s product samples.
Last time we heard from them we took a look at their hottest “Stinger” sauce but this week we’re going back down to the very bottom of their heat scale to try out Vic’s Ol’ Smokey. A sauce that uses smoked paprika, instead of chillies, for its flavour but does back it up with bird’s eye heat.
Hello again heat eaters, for april I have another recipe/review fusion for you but this one isn’t my review of someone else’s recipe. No, this month I’m looking into an odd idea that recently caught my eye.
Chilli leaf salad.
I never thought I’d do a salad for this blog. Practically every salad I make just comes down to sticking my favourite raw veg in a bowl with olive oil and my latest chilli infused vinegar. There’s nothing exciting about it and it certainly doesn’t make for a main dish.
But, while this recipe won’t ever be the bulk of a meal, it is definitely an attention grabbing concept. Enough so, I feel, to stand on its own here.
Welcome back, spice lovers, today we tackle the mighty Zhoug!
Not that it’s actually that powerful of a heat but doesn’t it sound like a cheesy Sci-Fi Villain?
This one, however, is intended to improve your health, not end it like that mighty space emperor, and it looks to do so by combining the antibacterial properties of chilli and garlic with lemon juice’s vitamin c and a good deal of fresh herbs.