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.
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.
Surprise! It’s not an East Coast Chilli Co item for today’s review.
I thought about posting one today but, after cracking open a bottle to try, I realised I wanted to draw comparison with another upcoming item. One that I’m not able to showcase until early next month.
In the mean time, we’re going to take a look at a couple of items that’ve been waiting for a good moment to be discussed.
The leeds-made Pineapple, Scotch Bonnet & Sesame Oil Sauce from The Crafty Bustard and Sierra Nevada’s Salsa Picante De Chipotle-Piña, imported from either spain or california.
Honestly, I’m not really sure. The company mention both places and my spanish isn’t good enough to tell where they’re actually based.
Both are pineapple based sauces, though, and both are sweet ones with a bit of a savoury twist. Yet they both achieve that in quite different ways and with very different end results.
After all, one’s a tropical sauce with sesame and the other’s a smoked jalapeño sauce that seems like it’s going to be using its fruit for sweetness and be something of a barbecue item.
We’ll find out if that really is the case in a moment.
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.
Happy christmas eve, everyone, who wants chocolate?
This month I had chance to borrow a little bottle of extract off a friend but, like the Chilpōctli that we saw recently, it’s not a super hot one. In fact, it’s another from Grim Reaper Foods’ lineup, the same strength as their Raging Goblin.
Their chipotle and orange “Sepulchre”.
Perfect for spicing up milk chocolate truffles.
Happy tuesday again people, it’s time for another little shot of Dragon’s Blood. But, instead of showing you my free sample jar, here’s what you’d get if you actually purchased today’s product:
A black and golden brown, scale patterned bottle that both strongly resembles the others in its line and uses the two main colours associated with its sauce type.
Feel like something fruity, my fellow fiery food fans? It certainly seems like I do lately.
To get my fix, I’m taking a look at another freebie from one of the most heavy fruit users I know. Daddy Cool’s.
But compared to other fruit-based sauces, this one’s different. It’s brown. Or, as he and his northern friends call it, “Broon”.
That’s right folks, we’re looking at a chilli brown sauce!
Hello again everyone, if you like hot sauce and you’re on the internet, you may well already know what I’m going to talk about today.
Described as “The show with hot questions and even hotter wings.”, this unusually high production youtube series is becoming very popular.
Hey everyone, we’re looking at the Screaming Chimp again.
This sample’s of another smokey sauce, meant to combine the heat of their Stinger with the beautiful flavour of the last one we looked at, the Vic’s Ol’ Smokey.
Hey folks, last month we looked at a delicious new product that I got at Reading Chilli Festival but this month I have something even newer for you.
This week’s product comes to you from Burning Desire Foods, is a little more out there than a sauce and was actually released on the day of the event. What I have for you is their chipotle syrup:
Hey everyone, this week it’s recipe week and I’d like to talk to you about one of my favourite curries.
The humble korma, however, doesn’t have the best of reputations, being considered both too mild and too desert-like to be called a “proper curry” by many.
It’s the sweet, rich, creamy, coconut-heavy and utterly chilli free dish used to introduce people to the spices of indian cuisine but, in my opinion, it’s a little more than that.
Made well, the almond, coconut and dairy base of this dish gives it the unique, rich, mild and milky flavour you might expect, ideal to be built upon with other things, such as its often quite complex spice palette. In fact, it’s a perfect carrier for these spices because, as with chilli, their flavours are mostly oil based, allowing them to be absorbed into the milk fats quite easily to spread throughout the meal.
But, depending on where you look, you’ll see many variations on the korma, some of which have rather different ideas on what flavours should permeate its thick, underlying sauce.