Thai Green Jalapeño

Hey folks, today we’re taking a look at a little something that’s been long overdue. The last of my freebies from Grim Reaper Foods. An item that I set aside for a while because Russel, the man behind the company, specifically told me that he didn’t mind when or if it got reviewed.

All he wanted from me was a post about the box it came in.

Well, I wrote reviews of the three things in it anyway any you’ve seen a couple crop up already. His oil and extract went up early because they were more unique kinds of products, at least among those that I’ve featured.

This last one, though, I’ve kept in reserve for when I needed something milder and greener.

It’s his Rookie Goblin and, as the name might imply, it bears some rather obvious relations to the raging one but we’ll get into what those are a little later. I really ought to focus on today’s feature first.

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Not So Thai

Hey folks, it feels like I’m doing this almost every month now but here’s another two product review. A comparison, so much as there can be one, between two very different takes on a thai-style sauce.

One is a long awaited item from Devon Chilli Man, seen on my twitter midway through last year, and the other is one of the many I got from Grim Reaper Foods. Yet, despite being based on a thai sweet chilli, it’s not the last of the freebies from their thai-themed box.

No, that’ll have to wait just a little longer because Devon Chilli Man is the one with a green jalapeño sauce today. A green thai sweet chilli that he calls the Jalapeño Creaper, not because he can’t spell but because it also contains carolina reaper.

While the Grim Reaper shows us his Alchemy, another highly unusual sweet chilli sauce made using the lemon drop or aji limon chilli. A citrusy pepper that turns the sauce to gold, just like the alchemist’s dream.

Both are going to be at least a little stronger than your average thai sweet sauce but their unorthodox chilli choices also bring a unique flavour and appearance to the table.

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Smoky, Sweet and Smooth

Greetings everyone. This week, I think it’s time I took another look at the products I got from Grim Reaper Foods.

I’m not talking about the last piece of their thai gift box, though. That’s going to have to wait a little longer because today’s item is something I actually bought from them. Their Wraith:

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A black and bronze version of their Vengeance oil’s stunning bottle that contains what could be a very controversial sauce.

Why? Because, like their Vengeance, this sauce contains extract instead of actual chilli. Here it is on the ingredients list:

Oak Smoked Cold-Pressed Rapeseed Oil, Apple Balsamic Vinegar (Cyder Vinegar, Concentrated Apple Juice, Colour: caramel E150d), Honey, Golden Syrup, Tamari Soy Sauce (Water, Soya Beans, Sea Salt, Koji (aspergilus oryzae)), Onion Powder, Chilli Extract, Mustard Powder, Garlic Extract.

Right near the bottom, greater in quantity than only the sauce’s garlic extract and its emulsifier.

It’s so low down that its presence isn’t going to affect the taste of the sauce and it probably won’t hit above the Vengeance’s three out of ten heat, either.

I did find the lack of pepper flavour in that oil quite disappointing but, fortunately for me, this isn’t another infused oil. It’s a barbecue sauce, which means it should have plenty going on without it.

After all, barbecue sauces are made to be sweet, sticky, smokey and molasses-heavy, not to focus on their chilli content. For the most part, chipōtle is only ever added for its smokiness and mild heat.

So, sacrilegious as it may seem from a fiery food fanatic like myself, I didn’t care about the chilli content when I opened up this item. I went in with an open mind and high hopes.

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Chipotle Truffles

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.

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Extract of Flavour

Today, everyone, I’d like us to take a look at another item from Grim Reaper Food’s gift box. Something that I didn’t want to talk too much about at the time, for fear of ruining the company’s biggest surprise.

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You see, what we have here may be a scary little bottle of extract but it’s not like the rest of its kind. It’s not about the heat.

No, unlike most extracts, the Grim Reaper’s Raging Goblin isn’t a concentrated resin of extreme chilli firepower. In fact, it isn’t concentrated at all. It is hotter than the chillies it was made from but that’s only due to the loss of their flesh.

Because what this product actually is is jalapeño juice. All the oils, both heat and flavour, from a good number of green jalapeños, mixed with a little bit of lime.

And it all comes packaged in a black-tinted aromatherapy oil bottle.

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Best Served Hot?

Happy tuesday all of you, today we’re going to look at the first of Grim Reaper Foods’ freebies, the Vengeance oil from their thai style gift box.

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It’s a chilli oil but, unlike most of the ones I’ve seen before, there’s a little more going on than just the chilli. This oil also has ginger and lemongrass for that authentic thai taste.

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Triple-choc chilli Brownies

No post from me today but I do feel like Sweet Kitchen Science’s use of the Grim Reaper’s chocolate is worth sharing.

In my experience, the white “Purgatory” chocolate is delicious, slightly floral and usually about a two out of ten heat but, due to natural varience in the crops of ghost pepper they use, can be as high as a four on occassion.

Whatever its heat, though, the rest of this recipe should keep it down to a reasonable level for most people. Enjoy.

[sweet) Kitchen Science

10 minutes, even a football player can bake this. Thank you BBC. The chilli touch is mine, just because I’m attending a party at an indian friend’s house. They constantly laugh at my disgracefully low resistance to spicy food. I want to blend in…

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Triple-Choc Chilli Brownies

  • 275 g plain 50 % chocolate
  • 275 g butter
  • 100 g dark 70 % chocolate, in large chunks
  • 100 g white chilli chocolate, in large chunks
  • 175 g flour
  • 1 tsp baking powder
  • 0.5 tsp chilli powder
  • 4 eggs
  • 1 tsp vanilla extract
  • 325 g sugar

Preheat the oven to 150 °C fan and line a 30 x 20 cm tin.

Melt the plain 50 % chocolate and butter over simmering water. Stir in the sugar and then add the eggs and vanilla. Fold in the sifted and premixed flour, baking flour and chilli powder. Finally fold in the chopped chocolates.

Pour the mixture into the tin and bake for 20 to 25 minutes until the…

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Heaven or Hell?

Happy tuesday again, everyone.

This week I wanted to showcase a less extreme sauce. I wanted to but the allure of my favourite chocolate was just too strong.

You see, I’m not the biggest fan of dark chocolate. I enjoy chilli chocolate regardless but I’ve still always wished for a milk version. Of course, that never seemed possible when I was younger, the lactose present was just too cooling. But now, in the age of ghost pepper everything, Grim Reaper Foods have delivered: Continue reading