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.
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.
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.
Hey folks, today I have something slightly special for you.
It’s a weekend bonus recipe, like I used to do, only rather more refined. It’s a rich and creamy linguine that’s a lot like a korma in some respects but, instead of heavily spiced it’s highly spicy, fairly fruity and just a little bit bright and floral.
Sounds good, right? Well, there’s a catch.
This special dish was a spur of the moment creation thought up when a rare chilli I’d long been after wound up falling into my clutches fresh and in dire need of use. It uses the bhut jolokia orange copenhagen chilli.
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.
Change of plan, everybody. We’ve been through a lot of hot stuff over the last year and a bit but I’ve still managed to build up quite the backlog of review products. So, as of today, I am no longer going to be dedicating the last tuesday of each month to a recipe.
Instead, every tuesday will be a review day but don’t worry, I’ll still give you something tasty to cook up. Only it’s now going to be on the final weekend. The saturday or sunday upload slot that I’ve previously saved for the very occasional bonus dish.
And this gives me a little more flexibility with what I can show you, as well.
Previously, I’ve tried to keep at least close to one superhot item, one hot one and one mild or medium thing a month in order to please as many different heat tolerances as possible but now, with an extra slot opened up, showing off something crazy that won’t suit the vast majority of people doesn’t have to take the place of one of those.
Today I can finally show you one of the all time hottest natural sauces that I’ve ever had. A natural
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:
Their mango and aji amarillo chilli sauce, quite simply named “Aurum” after its golden colour.