Happy tuesday again, folks, it’s time for another little hotty.
This time, it’s Death at the Crimson Altar – One of Devon Chilli Man’s hottest, shown here in its more portable, karabiner-adorned, mini bottle. Perfect for those who want hot sauce on the go, a sample size before committing to the full thing or simply something small for christmas.
Greetings, spice lovers, and welcome to the last of my Dragon’s Blood reviews.
There is one more item from Chilli Pepper Pete that I’ll be looking at but it’s not a part of their main line. It’s a wild stand alone item that I’m afraid you’re going to have to wait for because today, we’re looking at the Dragon’s Blood Hot Fruity Sauce.
A far brighter bottle than most of the others. Maybe even than the neon product art of the Green Salsa.
Hey everyone, it’s october. And you know what’s special about october?
It’s the month with halloween in it.
And yes, I know, halloween’s still almost a month away but what use is a holiday product review if it goes up on the holiday? I’m doing this early so that you have time to track down the items involved, should you feel the need.
Or maybe just to warn you what’s in store if you knock on my door this year.
Either way, I’m talking about gummy bears.
Three different brands and four or five different products, for a full comparison of every sort I’ve seen.
Hey everyone, welcome to Sticky Sisters, a new fast food joint in the middle of my home town. Round the back of leeds’ Merrion Centre, just by their First Direct Arena, if you feel like visiting for real.
Because we can’t all eat fancy food all the time. Sometimes we just want chicken wings.
Hey all. This month I wanted to re-explore the idea of mixing culinary cultures
so you can, should you want, consider the following recipe to be inspired by may’s fruit risotto.
The link is tenuous at best, however, since the only thing these dishes really
have in common is that they’re both part-italian fusion foods. The risotto was a
fruity rice dish with japanese, moroccan and peruvian influences, while today’s
penne a la arrabiata is a more chinese take on a classic tomato-based pasta one.
Because I was looking at recipes and thinking about making a hotter version with
more interesting chillies when I realised that all the posher arrabiata sauces
added in red wine.
By swapping that out for a (rather cheaper) red wine vinegar and adding in a
little extra sugar, suddenly we have the beginnings of a tart yet sweet sweet
and sour. Which, of course, paves the way for us to use one of the few dried
chillies that are popular in chinese cooking.
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.
Howdy folks, today we’re going a little further afield for a less mainstream american sauce, imported and sold in the UK by Hotheadz.
Marie Sharp’s, the company who actually make the sauce, are a well respected company from humble family origins, who specialise exclusively habanero. They have an entire range of heats, mild to nearly ghost level, all using their one signature chilli.
And maybe a little bit of extract in the hottest ones.
But what I’m trying this week isn’t about the heat itself but about the kind of unique flavour few producers are willing to touch. Hot green chillies.