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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Fire and Ice

Hey folks, it’s the last weekend of the month and that means that it’s recipe time!

This month, however, I’m splitting my recipe in two. A post for 🔥 the vodka that I’m using as a heat source 🔥 and then this one for the main recipe.

And, also unlike my other recipes, I’m going to recommend that you don’t read on unless you’re above legal drinking age. This one uses alcohol and, while we will be setting fire to it, that only increases any risks.

It certainly won’t all burn off or evaporate like the rum in Dorset Chilli Shop’s lava cake.

If, however, the idea of spiced, flaming panna cotta with a burnt sugar topping appeals to you and you’re old enough to at least feign responsibility, go right on ahead.

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Feeling Cheesy

Hey folks, bit of a last minute switcheroo this week.

I was going to be showing you another Mahi product – One of the many extra marinades that they sent me recently – but then I took another look at its ingredients list and realised something:

Their Lime & Coriander Rub & Marinade has no chilli in it!

And sure, I’ve featured a couple of non-chilli products before and done recipes that focused on non-chilli spices but that’s the thing; they all focused on their heat source.

The marinade in question does no such thing. Despite claiming a medium heat intensity, it has no burn to it, nor any obvious black pepper flavour. It’s just sweet yet tangy, in a way that makes it rather like ranch dressing.

I can imagine it would make a gorgeous caesar salad with a bit of anchovy blended into it or an equally wonderful new potato one without but, as a spice freak writing for other fiery food lovers, I just can’t make a main feature out of it.

So instead, here’s some cheese:

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Pineapple Twins

Surprise! It’s not an East Coast Chilli Co item for today’s review.

I thought about posting one today but, after cracking open a bottle to try, I realised I wanted to draw comparison with another upcoming item. One that I’m not able to showcase until early next month.

In the mean time, we’re going to take a look at a couple of items that’ve been waiting for a good moment to be discussed.

The leeds-made Pineapple, Scotch Bonnet & Sesame Oil Sauce from The Crafty Bustard and Sierra Nevada’s Salsa Picante De Chipotle-Piña, imported from either spain or california.

Honestly, I’m not really sure. The company mention both places and my spanish isn’t good enough to tell where they’re actually based.

Both are pineapple based sauces, though, and both are sweet ones with a bit of a savoury twist. Yet they both achieve that in quite different ways and with very different end results.

After all, one’s a tropical sauce with sesame and the other’s a smoked jalapeño sauce that seems like it’s going to be using its fruit for sweetness and be something of a barbecue item.

We’ll find out if that really is the case in a moment.

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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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A Return to South Devon

Hey folks, today we have my favourite product from South Devon Chilli Farm:

2017-11-10 11.01.25

Because, while I sometimes love the really hot items, it’s not their 10/10 that most impressed me with flavour. It’s this, far milder, entry into their extreme heat range.

In fact, when I first fell in love with their Extreme Chilli Jam, it was a mere two point five. The start of its name felt like a joke. It was simply a delicious, medium jam with a difference.

But that’s changed.

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Chipotle Lava Cake

Today it’s time for another weekend bonus recipe. A recipe that uses a little something I recently picked up from Dorset Chilli Shop.

poctli

Their Chilpōctli – A full flavoured chipotle extract that I’d highly recommend but that’s also so similar in heat and usage to Grim Reaper Foods’ milder extracts that it hardly warrants a full post.

It’s simply a great

6/10

Heat

item that, when used sparingly, adds a wonderful, rich, savoury, multi-layered chipotle taste to just about anything. Perfect for con carnes but also today’s dessert.

Because that’s what I’m using it for. Chocolate cake.

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Prehistoric Horror

Happy halloween everyone, this week we’re looking at what some might consider a true nightmare of a creature, the megalodon.

megalodon

With its bold, cracked, red and white lettering between the jaws of that prehistoric super shark, this sauce looks fierce. Yet, while its claim of having “a LOT of BITE” proved true on camera, the product’s theming makes the warning seem almost humorous.

So it’s a good thing Upton Cheyney Chilli Farm reinforce the message with a classic black and yellow warning sign. One like you might see beside dangerous waters, though my own first thoughts with such objects will always be in the realms of mad science.

It’s a wonderful, bold design that definitely drives home the point – that this is a sauce to be careful with – without losing its identity or sense of fun in the process. And the added contrast of the light blue ocean spray that wraps around behind the ingredients list (just about visible on the left) is simply icing on the cake.

The megalodon’s label is almost perfect. The one thing I can find to criticise is that you can’t ever quite see the whole name at once. A bit of a problem if you want it as a collection piece or are trying to sell it in stores but a complete non-issue at more spread out market stalls or for its main audience: People who actually eat sauce this hot.

It’s not something that will bother most people but, having had to photograph it twice for this review, it’s something that I still feel obliged to bring up.

Aside from that, its an incredible design, which I’m sure has been enough to sell bottles of this beastie on numerous occasions.

But, besides the very occasional novelty item, I don’t buy my sauces for their looks. I buy them for the flavour and fire that they promise and no promise is truer than that made by a free sample.

I bought this bottle after trying the sauce at Reading Chilli Fest but received a second recently when I took a look at october’s Flaming Licks box.

I’ve tried it twice now so I know it’s a great sauce and, if you’ve been keeping up to date with my work, I’m sure you’ve heard as much. Today, however, I’m going into detail on why.

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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.

2017-03-11 11.10.32

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