Happy thursday, folks, today I’ve got another inedible review for you.
Just last week, I received a free goodie box from Flaming Licks, the hot sauce subscription service previously known as Lick My Dip*. I opened it on film and you can see my first reactions to all the items inside here.
But this post is a slightly more in depth look at the product that Flaming Licks provides. The box itself.
Feel like something fruity, my fellow fiery food fans? It certainly seems like I do lately.
To get my fix, I’m taking a look at another freebie from one of the most heavy fruit users I know. Daddy Cool’s.
But compared to other fruit-based sauces, this one’s different. It’s brown. Or, as he and his northern friends call it, “Broon”.
That’s right folks, we’re looking at a chilli brown sauce!
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 folks, last month we looked at a delicious new product that I got at Reading Chilli Festival but this month I have something even newer for you.
This week’s product comes to you from Burning Desire Foods, is a little more out there than a sauce and was actually released on the day of the event. What I have for you is their chipotle syrup:
Welcome back, spice lovers, today we’ll be looking at the second of my freebies from Daddy Cool’s. His indian inspired Okra and Garlic Pickle.
A mild but flavourful addition to his range, intended to go alongside a good curry.
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.
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.
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.
Happy tuesday, heat eaters, I’m back from Reading Chilli Festival. In the coming months, there’ll be all sorts of wondrous new things featured here but today it’s time for something a little less new.
Something just as exciting, mind you. It’s my favourite of the Screaming Chimp’s product samples.
Last time we heard from them we took a look at their hottest “Stinger” sauce but this week we’re going back down to the very bottom of their heat scale to try out Vic’s Ol’ Smokey. A sauce that uses smoked paprika, instead of chillies, for its flavour but does back it up with bird’s eye heat.
Hello again heat eaters, today I intend to bring you a couple of things from Cowley’s Fine Foods but, for starters, let’s just look at their mild and flavourful Sweet Potato and Jalapeño Jerky.
It’s an interesting combination of flavours that isn’t clarified at all by its packaging.
Hello again heat eaters, for april I have another recipe/review fusion for you but this one isn’t my review of someone else’s recipe. No, this month I’m looking into an odd idea that recently caught my eye.
Chilli leaf salad.
I never thought I’d do a salad for this blog. Practically every salad I make just comes down to sticking my favourite raw veg in a bowl with olive oil and my latest chilli infused vinegar. There’s nothing exciting about it and it certainly doesn’t make for a main dish.
But, while this recipe won’t ever be the bulk of a meal, it is definitely an attention grabbing concept. Enough so, I feel, to stand on its own here.