Weird Food Week

Hello again everyone, I’m bringing my recipe forward a couple weeks this time to celebrate national curry week. Or is it national chocolate week?

God knows why we’re having both at once this year but I’ve had vague plans for chocolate curry for a long while so it’s about time that they saw metaphorical print.

It’s time I made a chocolate madras.

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Battle of the Bears

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.

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Three different brands and four or five different products, for a full comparison of every sort I’ve seen.

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Pineapple Primate

Hello again everyone and welcome back to another tuesday sauce review.

Over these past months, we’ve looked at most of the Screaming Chimp’s sauce range. Some have been hot, some have been mild, some have been sweet, some have been smokey and some have been just a little bit sour.

They have, however, all had one thing in common, aside from their very similar packaging. A fruity base made mainly from simmered fresh tomatoes.

Today’s sauce bucks that trend in favour of another fruit. Pineapple.

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Seafarer’s Special

Arrr, me hearties, it be talk like a pirate day* and do yer know what that means?

It means it’s time t’ batten down the hatches an’ bring out the Reading Chilli Fest booty fer a special, themed review, featurin’ Simpson’s Seeds’ Funky Monkey.

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Because no salty see dog would be caught dead without such a loveable rapscallion on deck.

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Translated from Pirate

Greetings, spice lovers, today is talk like a pirate day* and I’m sure you know what that means.

It means it’s time for me to put in a little extra effort and bring you a themed review of another special Reading item.

But, this isn’t that review. This is a rough translation of it. The real review I wrote for you took far more time and effort, learning how to not only talk like a pirate but also spell so.

I would, therefore, love for you to check out today’s true post and appreciate my working hard for your amusement.

Some of you, however, may struggle to read its more seafaring speak so I have included this version for you. If you’re sure that you don’t wish to read this review the way it was intended then, by all means, read on.

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So Many Sauces!

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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.

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Barbecue Bread

Hey there heat eaters, it’s nearing the end of another month so it’s time for another spicy recipe.

Recently, these have been part-chinese fusions but I’m taking a break from that today because someone, somewhere said “cornbread”.

Yes, sometimes that’s all it takes to inspire me. A single compound word.

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Verde Blood

Hello again spice lovers, this week we’re going to look at another of my samples from Chilli Pepper Pete and, like the Zhoug, it’s one of their milder ones.

Emphasis on the “er”, of course, because, as I mentioned back in my overview, Chilli Pepper Pete doesn’t actually do anything below medium. Which makes today’s offering rather hot when compared to other, similarly coloured sauces.

That’s right, it’s a green one. And, unlike the Zhoug, it’s not getting its colour from fresh herbs.

No, it’s using tomatilloes and green chillies to make a salsa verde. One that I’m sure you’ll agree, once we talk about its other ingredients, is far from ordinary.

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Image provided by Chilli Pepper Pete.

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Liquid Gold

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:

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Their mango and aji amarillo chilli sauce, quite simply named “Aurum” after its golden colour.

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