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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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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Fresh and Fruity

Hey folks, today it’s time to take another look at the East Coast Chilli Co.

A couple of months ago (has it really been that long?), I brought you a review of their teriyaki-style reaper sauce and told you that I thought it was probably their hottest. This month, we’re going straight to the opposite end of the spectrum, to their absolute mildest offering:

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This latest freebie of mine is their “Passion”, supposedly an extra mild mango sauce and one that they really talk up when it comes to flavour. We’ll see how well it holds up to their sales pitch in just a moment, though.

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Witch Time

Happy may day, everyone! Today I’d like to celebrate a special occasion but perhaps not that one.

Instead, I’d like to talk about a lesser-known german holiday, walpurgisnacht.

It’s the night of Saint Walpurga, the last night of april and, due to my upload times, the night I’m actually posting this on. But it’s also known for being the night when the witches come out. The night when people stay indoors to avoid being spirited away, never to return.

So, with that in mind, I’d like to show you the Chilli Pepper Company’s Witches’ Brew. A sauce which is supposedly their caribbean take on Tabasco.

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Fire and Ice

Hey folks, it’s the last weekend of the month and that means that it’s recipe time!

This month, however, I’m splitting my recipe in two. A post for 🔥 the vodka that I’m using as a heat source 🔥 and then this one for the main recipe.

And, also unlike my other recipes, I’m going to recommend that you don’t read on unless you’re above legal drinking age. This one uses alcohol and, while we will be setting fire to it, that only increases any risks.

It certainly won’t all burn off or evaporate like the rum in Dorset Chilli Shop’s lava cake.

If, however, the idea of spiced, flaming panna cotta with a burnt sugar topping appeals to you and you’re old enough to at least feign responsibility, go right on ahead.

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Cherry Pepper Vodka

Hey folks, it’s the last weekend of the month and that means that it’s recipe time!

This month, however, I’m splitting my recipe in two. A post for 🔥 the main recipe 🔥 but also this one for an ingredient. For my chilli vodka.

So, if you’re over eighteen (or whatever your country’s legal drinking age is) and want to infuse some alcohol, read on.

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Firemite – Love it or Hate it?

Hey folks, I’m going to be brutally honest with you. I don’t like the taste of today’s product.

But then, it is a well known, divisive flavour. One that people either love or hate.

I am, of course, talking about Marmite. Or, as it’s sometimes known for legal reasons, “famous yeast extract”. The signature ingredient in Fire Foods’ Firemite sauce.

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Something Cheesy

I hope you’re all enjoying the start of your weekend. I know I am.

Why? Because I’m particularly happy with this month’s recipe.

It’s a common, highly popular, streetfood item, spiced up in my own signature style and, while it was never my intention for it to be such, it’s come out as another part-italian fusion food.

We’re talking scotch bonnet mozzarella sticks, using many of the same spices as a caribbean jerk.

They’re tasty, they’re savoury and they’re more representative of jamaican food than most of my past work has been. What’s not to love?

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