Hello again everyone and welcome to the third of my Burning Desire Foods reviews. Reviews of a brand I found ahead of time and merely met up with in person at Reading.
Today’s, however, is a little bit special because it’s actually a request. One that came to me from an online card gaming buddy under the username MeowMeowCat. Or, as he’s more recently started calling himself, “Solaris”.
When I let slip that I was looking at a sauce with his new name on it, he absolutely had to know how hot he was.
Me, though, I’m more interested in the flavour. The blend of honey, mustard, 7-pot/pod peppers and lime.
Another tuesday, another spicy review, this time coming to us from Saucey Lady.
I’m not starting mild, either. I’m starting out with what might just be her very hottest. Her Midnight Mischief. The one I chose to get in her lovely little skull bottle.
Yet, as I mentioned in my overview, it can come in any of the many containers that she has to offer. I simply chose to put her fruity scorpion sauce in a bottle that looked as deadly as it sounded.
As you can see from my header image and in some of my videos, the bottle has a definite place on my display shelf but I won’t be saying much more about it this week. I’ll just flash you its rear and get on with the review.
You know, since I already linked the overview where I go over the range and its packaging.
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:
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.
Happy tuesday oncemore everyone. This week, before I review anything, I’d like to take a brief moment to talk about spelling.
There are several ways to spell the word “chilli”. There’s the common UK spelling I use but also the one L version, “chili”, popular in parts of the US. Or “chile”, a variation that I pronounce like “child” without the D when I have to remember web addresses.
That one’s my least favourite, since it doesn’t work within the (rather inconsistent) rules of my native language and can lead to confusing it with the country.
But today I have another for you. A fourth spelling, pioneered by a company I found at Reading:
Their name, featured in illuminated red font above that of their marmalade, combines the double L of the english with the E ending of the country and even the extra E before the S when one of the first two get pluralised.
Yet that’s not where it comes from. In reality, it’s just a pun. A play on the last name of Nick and Francine Lee, who work together to produce the range.
And it’s not the only pun on their “Twisting My Lemon Man” – A title that simply swaps two letters around in a popular phrase.
Nor is it the only item I intend to show you today.
Hey folks, I’ve been popping by my local farmer’s market a lot recently and one of the veg stalls has really rekindled my interest in the humble orange habanero.
Imported from spain, he’s managing to sell them fresh and full of fruity flavour, despite the snowy weather.
Personally, I’d recommend shopping somewhere similar for your hot peppers, if able, because I can definitely taste the difference. But, since big supermarkets seem to sell habaneros all year round, you’ll probably have more luck looking there right now.
Either way, though, they’ll work for today’s recipe – White fish poached in a ginger wine, habanero and orange sauce.
A sharp and spicy, yet sweet and fruity, almost honeyed dish that really is utterly delicious.
So this tuesday we’re going to be looking at another pair of products but it’s not a comparison post.
Instead, I have for you a couple of white label items from a single seller that we’ve already seen stuff from. It’s Daddy Cool’s!
Back again with some rather unusual recipes.
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.
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.
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:
Happy thursday folks, we’re getting close to christmas and this is a bit later than I’d originally hoped to have it but here’s the dragon’s breath:
And yes, it’s in a sauce.
In fact, it’s a sauce you’ve already seen. It’s an updated version of The Chilli Pepper Company’s earlier, less grammatically correct “Dragons Breath”.
Whether this change is just to avoid confusion or because they seriously believe in the strain, I couldn’t say but I appreciate it. It keeps the sauce from having the name of a chilli it doesn’t contain and, more excitingly, it gives me a way to check the pepper out.
I never did manage to get a sample from either of the two people who claimed to have developed it but, while I’m still very sceptical of the dragon’s breath chilli, I’m definitely curious. I’m definitely happy to have my hands on it.
And, as the first superhot said to be literally inedible, I feel I have a duty to prove its growers wrong.
Hello again spice lovers, today’s product is for the extreme.
And it’s one that I’ve mentioned before, during my (now outdated) look at the upcoming challengers for the “world’s hottest” crown.
This is Critical Mass “Ultimate Hot Sauce”, the strongest non-extract product that Burning Desire Foods produce and one of their very few that use more than one type of chilli.