Alright, everyone, if you’ve been paying attention to my twitter account (@spicefreakblog) then you might already know that I recently got another bottle free from The Chilli Alchemist.
This time, however, it’s not a review sample. Their latest gift came with any purchase at Reading Chilli Fest because the product in question has been discontinued. They are nolonger making their Elixir Orientem.
So, while I have been enjoying that sauce on my macaroni cheese, it’s not what I’m here to talk to you about today. No, today’s product is the new one that takes its place:
Their mango and aji amarillo chilli sauce, quite simply named “Aurum” after its golden colour.
Greetings, my fiery friends. It’s time for another weekend bonus recipe. A recipe that’s just too simple and product specific to take the main spot of a month but one well worth sharing, nonetheless.
A recipe made using Mr. Vikki’s Banana Habanero pickle.
But, before we get into how it’s made, there’s something I’d like to say about the product itself.
When last I tried it, I was shocked by the heat of this sweet pickle. I rated it a three out of ten, despite my previous jars only warranting a one. That batch was far stronger than expected and now I know why.
Hey guys, it’s recipe week again and, while I’ve never been one for keeping different cultures of food separate if the work together, this summer sizzler’s a real melting pot of influences.
The original dish on which this month’s creation has been based comes from episode 16 of the japanese show “Food Wars” and, should you want to cook the original apple and bacon risotto, a recipe can be found for it in chapter 42 of the show’s manga.
But, while the fruity take on it may be japanese, risotto itself hails from italy and my take uses a morrocan-style spice blend with the peruvian lemon drop chilli to add a bit more substance.
The original did, after all, lose its battle in the anime for being too light and unsatisfying.
So, instead of an apple and bacon risotto, I shall be presenting you with a spiced apple and pear risotto that can be eaten hot as a main dish or cold for a smaller meal like lunch or the originally intended breakfast. Or simply if the warm weather is as agonising for you as it is for me.
Welcome back everyone, today we’re looking at another Screaming Chimp sauce. Their hottest, The Stinger.
Greetings, spice lovers, would you believe that I have yet another company to show you freebies from?
Cowley’s Fine Food, makers of all forms of jerky, fruit leathers and dried mushrooms, alongside other traditional products like marzipan and truffles.
Greetings everyone and welcome to the first of my Daddy Cool’s reviews.
Today we have the hottest of the sauces I chose from him, the medium heat Fatalii Attraction.
This week, spice lovers, we take another look at the first of my Screaming Chimp Samples and I figure, why not start with the basics? Their original sauce. The one that got their company going.
Another happy tuesday spice lovers. This week, I’m not bringing you my own recipe but rather a review of someone else’s.
I’ve noticed my own recipes creeping up in heat lately so I’ve decided to pick something mild from my new favourite chilli cook book.
Heat by Kay Plunkett-Hogge.
Hey there heat eaters, it’s time for another winter warmer.
This time, though, we’re staying away from the chilli and making another one of my extreme other spice desserts.
This month’s spice of choice? Cinnamon extract:
Greetings everyone and welcome to december.
Today we’re going to be looking at ChimouliS’ milder side again with this. Their mango sauce: