The ChileFoundry

Win a Curry With Love – The Complete Menu

Hot Juan — Thu, 17 May 2012 08:24:28 +0000

We have the Complete Menu from the nice people at Curry With Love to give away..

The Complete Menu from Curry With Love

The Complete Menu consists of kits for:-

Curries

Sides

Curry With Love is a mother and daughter team, they make and test recipe themselves, each kit comes with a unique blend of ingredients along with a step by step guide on how to cook them.

They are happy to ship their complete menu in one go or even over a few months, as part of the service you can even request how hot you would like them made, this is truly a custom package just for the winner.

All you have to do is answer this simple question.

Entries will be accepted until 12 midnight on the 15th June 2012 and the draw from the correct entries will take place on the 16th June 2012. This competition/Draw is only open to UK residents and can only be delivered to a UK mainland delivery address, please read our competition terms and conditions before entering this competition.

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Davevoid’s “Chuck Norris Strength” Hot Sauce Recipe

Hot Juan — Wed, 16 May 2012 08:35:53 +0000

Davevoid's Chuck Norris Strength Sauce

Dave Hadley (Twitter @davevoid) sent us 1/2 a bottle of his home made Chuck Norris Strength Chilli Sauce for our comments, he kindly included the recipe so we could see what he had done. Like most home sauce makers the recipe is a bit of an approximation of what he did, they are always written after the event.

On open the bottle the sauce has a pleasant fruity smell with a big gulp of malt vinegar. The first taste is almost instant heat as it hits my tongue. As the burn subsides I find a some fruitiness from the bonnets with a savoury acidity/saltiness, the concoction has thickened nicely. and the mustard flour and the turmeric have given the sauce a nice dark yellow colour.

I think I would have gone with a cider vinegar as the sauce has bit of a vinegar acidity to it, but that takes some effort to discover and is more of a smell that a taste, this is a very hot sauce.

Dave has done a great job on creating this sauce, it has lots of flavour from the bonnets, ideal for peppering up a Chilli con carne or to use in one of my favourite ways splashed on some chips (French Fries), hopefully this will have given you some plans for all the chilli plants you have growing in your greenhouse or on that windowsill.

You almost cannot go wrong with a vinegar and salt based sauce recipe, Tabasco has become one of the worlds largest hot sauce manufacturers just keeping to that simple recipe.

Davevoid’s “Chuck Norris Strength” Hot Sauce Recipe

Recipe type: Hot Chilli Sauce

Author: Dave Hadley

This recipe should make around 6-7 220-250ml bottles

Ingredients

500g Sotch Bonnet Chillies (Approx)
6-8 Dorset Naga’s
Any other chillies you have around at the time?
A few cloves of Garlic
50-70g Salt
50-70g Sugar
2-3 Teaspoons Mustard Flour
1-2 Teaspoons Turmeric
1L Malt Vinegar
Corn Flour
Spices (Choice is yours)

Instructions

Roast all the Chillies along with the garlic cloves in the oven until nicely browned/blackened.
Remove all stalks etc and roughly chop
Chuck everything in a large pan stir and bring to the boil
Boil for approx 10-15 minutes to let the corn flour thicken the sauce
Decant into bottle and leave to cool.

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The Chilli Pepper Company – Satana Pizza Chilli Sauce

Martin 'Scooby' Arnold — Tue, 15 May 2012 08:43:03 +0000

Satana Pizza Sauce

When asked to review a pizza, only an idiot would say no. In fact I am an idiot that said ‘yes’. Don’t worry guys I haven’t gone soft, its an extract sauce based pizza from Ged at The Chilli Pepper Company based in Cumbria. The sauce as I said is extract based and is made up with Tomatoes, Tomato juice, Oregano, Pepper, Basil, Onion, Garlic, Vinegar, Dried chilli and Chilli flavour. The jar also comes with a small vial of oak smoked Naga which smells fantastic. The sauce is pretty misleading, no different smell to a normal tomato pizza sauce. Instructions that I got with it are nice and simple also, just like me

5 Table spoons of sauce onto a 10-inch base, add cheese, sprinkle on vial of oak smoke Naga then bung in the oven for 10 minutes or until cooked to your liking then enjoy.

Ingredients: Tomatoes, Tomato Juice, Oregano, Pepper, Basil, Onion, Garlic, vinegar, Dried Chilli, Chilli Flavour.

Well for this I had to get my neighbours involved as according to their son Liam, his mum always burns pizza. It helps that they love their food hot hot hot. First bite in and BOOM. Tongue, mouth and throat burn. Got some sauce on my lips also and immediately the heat kicks in. Powerful heat typically associated with an extract sauce but you can hardly taste it. The extract metallic taste is very mild and is overpowered by a rich tomato sauce which strongly reminds me of a true Italian pizza taste. But of course it has one real BIG difference. Yep you guessed it. My mouth is on fire. On with the hiccups and the pain despite an awesome taste. Alex is out, Gail is out and I’m out. Typical Liam has to keep munching. At the end of it all I get through half of the pizza and milk is my only salvation. This pizza is extreme burn and lasts and lasts and lasts. And at only £3 a jar it’s a complete bargain. Even when you have brought the base and the cheese your still quids in compared to some other pizza companies who I will not name so I shall just call them ‘Rominoes’ for now. Definitely a thumbs up from me and the team here on this one. A big sorry to Alex for making her eat it. Bog roll in the freezer luv.

For a jar of this crazy pasta/pizza sauce get over to www.chileseeds.co.uk and place and order TODAY!. You can’t go wrong.

So remember guys, if it burns going in, it will burn coming out.

Flavour	********~~
Heat	*********~
Packaging	Great size jar, but label is not the final one so cannot comment.
Value	*********~
Overall	********½~

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The White Habanero Variety & Sauce from The Wiltshire Chilli Farm

Hot Juan — Mon, 14 May 2012 08:47:02 +0000

White Habanero Sauce

This White Habanero Sauces is the first of four special sauces from the Wiltshire Chilli Farm that they are calling the festival range, the numbers are very limited and as you might guess they are only brings them to Chilli Festivals, they first appeared last week at the Eastnor Castle Chilli Festival and where a complete sell out.

The White Habanero also know as the Peruvian White Habanero and Jamie at the Wiltshire Chilli Farm tells us it was tough chilli to grow, germination rates where poor and many of the the seedlings curled up on themselves. In the end they grew the 15 best seedlings on and even these did not grow to more that 30cm/1 foot tall producing a squat bushy plant. The plants produced an huge crop of pods with two distinct pods styles one type round lantern shaped the other elongated like a bullet.

The pods start a pale green and then ripen through to a light yellow they stay this colour for a long time, eventually turning to an ivory white.

In terms of heat, Jamie compairs them to the Chocolate Habanero, but they lacked the expected Habanero flavour.

It is unlikely that they will grow this chilli on a commercial basis as it was hard to grow and harvest, so this could be one of your few chances to try a sauce made with this chilli, so what is the sauce like…

The smell is definitely that fruity Habanero smell, but the flavour was not what I expected, Jamie told me the pear content was approx 2%, bit on the initial taste that was the first flavour before the heat kicked in, I fined when tasting sauces that I need to get acclimatised to heat and the first taste is not always indicative of the full flavour.

After a few more tastes, I am still getting the pear and a little sticky sweetness from the grapes, non of which are strong flavours, the biggest flavour for me is a hint of vanilla with a touch lime, the heat is hits hard for such a soft looking sauce.

Ingredients: White Habanero (23%), Cider Vinegar, Sugar, Pear, Grape Juice, Black Pepper.

Bottle kindly supplied by The Wiltshire Chilli Farm

For such small production runs Jamie does an amazing job with his labels, this is not high art labels, but the products are well packaged and have a unique style, this is defiantly a collectors sauce, Jamie will reserve you a bottle if you let him know which chilli festival he will see you at, but my advice is get one while you can, we will be review the other 3 of the Festival sauces in the next month or so, and a truly unique bunch they are.

The White Habanero Pods

Flavour	******½~~~
Heat	********~~
Packaging	********~~
Value	********~~
Overall	*******½~~

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Tortyrrells – Rather Hot English Chilli’s Tortillas

Hot Juan — Sun, 13 May 2012 09:01:11 +0000

Tortyrrells - Tortillas - Rather Hot English Chillies

New from Tyrrells is a range of spicy tortillas they are calling Tortyrrells, they come in three flavour, “Glastonbury Cheddar & Caramelised Onion”, “Somerset Sour Cream” and the one we are interested in “Rather Hot English Chilli’s”

Rather Hot English Chilli Tortillas

Now my first question was, what was the chilli variety? and to my surprise the answer was on the packet, the chilli flavoir is coming from a Serenade Chilli, which we are pleased to say are grown in the UK, well Bedford to be precise. You may not have heard of the Serenade Chilli, but it is relatively common it can be found for sales in Tesco on occasions and you can buy them fresh from Edible Ornamentals for about £3.50 for 500g when in season. It is not an amazingly hot chilli but has a good flavour it coming in at between 50,000 and 80,000 Scoville Units (SHU).

So how do they taste… now these are not in the extreme end of the hot snacks like the Hot-Headz Habanero Inferno Crisps, but for a change these are actually a proper hot snack from a major UK snacks manufacturer, and like a good tortilla they have a good crunch, a slightly course texture, ideal for keeping the dip on, and a flavour that really hits the mark if just a little salty.

Ingredients: Maize, Sunflower Oil, Salt, Sugar, Lactose, Chilli Powder, Paprika Powder, Onion Powder, Garlic Powder, Yeast Extract, Cumin, Dried Soy Sauce (Fermented Soya Beans, Sprit Vinegar and Salt), Tomato Powder, Dried Malt Vinegar, Beetroot Powder, Acidity Regulator: Citric Acid, Pepper, Natural Colour: Paprika Extract, Bedfordshire Serenade Chilli Extract, Spice Extract, Chives.

Packet kindly provided by Tyrrells

Now some complete chilli-heads may feel let down that these don’t remove the surface of your tongue, but in the market they are aimed at they are just about perfect, they are not boasting with names like Xtreme or Flamin that always seems to lead to a major disappointment, instead they take a very English and slightly understated of ‘Rather Hot’ which I feel is just what they are.

For your £1.99 RRP you get a weighty 175g packet, and these will be on my shopping list to go with my wife’s excellent home-made guacamole.

Flavour	********½~
Heat	*****~~~~~
Packaging	*********~
Value	********~~
Overall	********½~

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Thelurch Attempts The Saltdean Sizzler Pizza Challenge

Thelurch — Sat, 12 May 2012 08:35:44 +0000

A year ago I never thought I would be sat here typing out a review having completed an extreme food challenge but here I am…. and I survived victorious.

This particular Challenge is based in Saltdean, a suburb, just to the east of Brighton. In the past Saltdean has only really been famous for one thing, it’s outdoor Lido which has seen significant restoration in recent years.

It’s a place I have always driven past, and have never had cause to actually visit, I’m glad to say that this has now changed. There is now another reason for visiting Saltdean and placing it firmly on the map.

Thelurch Attempts The Saltdean Sizzler Pizza Challenge

The place I am talking about is called Paul’s Pizza, which is the home of a wealth of great handmade pizzas including “The Saltdean Sizzler” pizza challenge.

Before I get on to that, I must just talk a little about Paul and his business.

Paul Brayshaw is the man behind the dough, the master of the ovens. Since opening the restaurant and takeaway in November 2011, it has gone from strength to strength producing some of the best pizzas I have ever tasted; forget the nationwide pizza delivery companies who mass produce their pizza’s. These pizzas are completely different and frankly like nothing else I have ever tried.

Paul trained as a baker and pastry chef in North Yorkshire for a number of years, learning the trade, which was to stand him in good stead for his new business. He has spent time researching the pizza business in New York, and has dealt with some internationally renowned pizza experts, to enable him to create 10 very different pizzas, based on the traditional but with special extras.

He and his wife are local people, he grew up in Saltdean, so who better to know whether this business would work, I am very impressed with anyone who pursues a dream and launches a business, especially as so many shops and restaurants are closing their doors each day for the last time due to the recession, but here is a success story, reversing the trend.

But what makes this venture any different to other restaurants that are failing? Pauls Pizza is fresh, inviting and serving a community. The pizzas are different too, mainly because Paul hand makes the dough himself, it comprises only 4 ingredients, so you can forget all the chemicals that usually go into dough, Paul just doesn’t need to use them. The dough is slow fermented over a few days, which gives it a wonderful light and bubbly texture.

Also handmade is the mozzarella, which Paul uses, so you can see that quality of ingredients are important here. The pepperoni is Sussex made, as is the bacon and the Cheddar. Food providence is important to Paul, knowing where your produce comes from and trying wherever possible to source them locally.

As I’ve said, he has a range of 10 pizzas to choose from which should cater for any taste. Pricing is very competitive, ranging from £9.50 – £13.99 for a large, and especially as you are getting quality ingredients.

So, on to my visit, I had heard about Pauls Pizza through Darth Naga and heard that he did an extremely hot pizza, as I only live 30 minutes’ drive away, I had to try it.

A couple of weeks ago armed with yoghurt and milk, I visited Paul to try out the challenge. Paul is a very welcoming host, it was made very clear to me early on that he is clearly part of the community as everyone who passed seem to wave, and people would pop in for their usual takeaway.

I was first offered some taster slices of other pizzas from the menus, which were excellent, and then it was on to the Sizzler!

I took my place, set up my camera and waited nervously, although not a long wait as pizzas cook very quickly in a 1000 degree oven! I peered over my shoulder at the “Wall of Flame” with 4 photos on it. Nearly 700 people have attempted it and failed, I suddenly didn’t fancy my chances! The Challenge is simple, no time limit, and no restrictions, just finish it.

And there it was in front of me, looking so innocent, the smell was amazing. The pizza has Paul’s fresh tomato sauce, homemade mozzarella cheese, grand padano cheese, Sussex made pepperoni and a unique blend of chilli sauce! Oh and a chopped up ChilliPepperPete Naga on top for good measure!

Paul sets his camera up and we are off, needless to say the heat is instant, I would imagine like licking the surface of the sun!

As you will see from the video, I did have milk on hand and only had some from slice two onwards, no one has ever completed it without milk, although that nearly became my downfall as I drank too much, about ½ a gallon during the challenge!

Being this was my first extreme food challenge, I had nothing to compare it to, but it hurt, oh boy did it hurt, you have to sign the usual “I am an idiot” disclaimer to declare you are fit enough to take part.

So I did it, my picture now is number 5 on the wall, and I take pride in the fastest time of 25 minutes.

So if you find yourself in Brighton or passing along the coast road and need a chilli fix or a very tasty lunch/dinner then pay Paul a visit. Opening hours are on the website, and they are closed on Mondays.

Thanks must go to Paul for his hospitality.

You can contact him via his website www.paulspizza.co.uk or email info@paulspizza.co.uk Twitter : @PaulsPizzaUK or Facebook :PaulsPizza

Thanks must also go to Darth Naga for his video editing skills

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Fat Man Chilli Company – Salsa Numero Uno

David Kelly — Fri, 11 May 2012 08:28:00 +0000

Fat Man Chilli Salsa Numero Uno

From the village of Maple Cross in Hertfordshire comes ‘Salsa Numero Uno’ one of the hotter sauces produced by the Fat Man Chilli Company. This sauce makes use of the Orange Habanero, one of the most commonly grown variety of Habanero – not surprising really given it’s probably one of the most prolific for yielding fruits.
The sauce is a rich butter nut squash orange colour in appearance and looking at the bottle I can see that there is some texture to the sauce, in line with it’s salsa name. Opening the bottle and smelling the sauce, I can detect the wine vinegar and tones of tomato combined with the fresh fruity scent of the Habaneros. There’s a hint of sweetness in the background too.

Ingredients: Fresh Chilli (Habanero), Wine Vinegar, Mustard, Tomatoes, Spices, Palm Sugar, Salt, Garlic, Bajian Rum.

The sauce pours readily from the bottle onto my tasting spoon and looking at it more closely I can clearly see the seeds, chilli flesh and pieces of garlic that give it a fine salsa like texture. Trying the sauce I initially taste the fruity flavour of the habanero with a mustard and tomato tang. Whilst tomatoes can sometimes be overly dominant when used as a base in sauce, their flavour in this sauce I find is moderated by the mustard. A satisfying heat builds at the front of my mouth from the Habaneros and I can detect the rum in the aftertaste left in my mouth.

The Fat Man Chilli heat rating for this is an 8 but, given the heat of other products reviewed on the ChileFoundry, I would rate this as a 5½. It may not be as hot as some other Habanero based sauces that I’ve encountered but it’s still a good all round sauce that could be used to liven up any dish, and at only £3 for a 5oz /150ml bottle this is a bit of a bargain.

Available from the Fat Man Chilli website

Flavour	*******~~~
Heat	*****½~~~~
Packaging	******~~~~
Value	********~~
Overall	*******~~~

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Marty Reviews Bims Kitchen Smokin’ Red Hot Sauce

Marty Greenwell — Thu, 10 May 2012 08:38:16 +0000

Bims Kitchen Smokin' Red Hot Sauce

Up for review today is a product from Bim’s Kitchen, the African inspired sauce maker. It’s always refreshing to try stuff from Bim’s Kitchen as they tend to be a little different and taste superb. This is one of the hotter of their sauces and is named Smokin’ Red Hot Sauce.

Ingredients: Hibiscus Water, Chillies (Smoked Scotch Bonnet, Birdseye Chillies, Cayenne, Bhut Jolokia), Smoked Red Peppers, Tomatoes, Onion, Lemon Juice, Tomato Puree, Tamari gluten-free soy sauce (Soybeans, Water, Salt and Spirit Vinegar), White Vinegar, Garlic Powder, Alligator Pepper, Salt, Ground Ginger, Cubeb, Oregano, Thyme, Parsley and Cinnamon.

When there are such numerous ingredients in a product, it’s sometimes worrying that there’ll be too many different flavours going on that it’s just too complex for the taste buds to process properly. Past experience of Bim’s products and the nice shiny Great Taste Gold 2011 award is enough to allay those fears however. The unusual Alligator Pepper, also known as the hepper pepper, is a North African spice, related to black cardamom.

Staring through the glass of the bottle I can see a reddish brown concoction, with what look like bits of pepper corn (perhaps from the Cubeb, also known as the Java Pepper). There are also some slithers of chilli and a few seeds; although overall the sauce is well pureed in to medium consistency.

Once the bottle is opened the smell that emanates is rich, deep and smoky – there’s a lot going on here – it smells quite sweet on the nose. When poured on to the spoon, I can spot lots of different particles; it’s quite bitty, but thankfully not gritty – there’s a little bit of roughness in the mouth, but it’s an enjoyable experience. The taste is quite different from the aroma; there’s the initial hint of the smokiness, but that’s soon overpowered by a slight bitterness and the heat of the chillies. The burn is good, kicking in quite quickly and lingers on the tongue mostly – it’s certainly the hottest of the Bim’s products I’ve tried, but it doesn’t punch you in the chest when you swallow it.

This is another excellent product from Bim’s Kitchen, a sauce with a very unusual after taste, quite unlike anything I’ve sampled before and this is in a good way. Even after a number of spoons full it’s difficult to pinpoint just what’s going on here, but it’s a pleasant taste journey nonetheless.

The Smokin’ Red Hot Sauce comes in a slightly smaller bottle than usual (100ml as opposed to the 140ml often seen) but priced at £4.00 it worth a purchase just for experiencing the flavours. Well recommended.

Flavour	*********~
Heat	*******~~~
Packaging	*****~~~~~
Value	*******~~~
Overall	********~~

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Your Mission Team Is To Eat 4 Burrito’s ASAP?

Hot Juan — Wed, 09 May 2012 17:05:01 +0000

Burrito Eater 2012

Mission Burrito is running it Burrito Eater Competition again this year, so can you find a team of four people who can eat Burrito’s ASAP.

The Competition is taking place at all the Mission Burrito stores (Oxford, Reading, Bristol, Bath) on the 11th May 2012 between 11am and 9pm. It costs only £15.00 to enter your team of four and that includes the four burritos your team will need to eat.

The rules are simple:

Each member of the team must take it in turn to fully eat their burrito before the next team member may start. The team can decide who goes first, second, third and fourth however our referee is the ultimate judge and will decide when one team member is finished and the next may begin.
The maximum number of people in a team is four. Teams with less than 4 people may be entered provided they collectively consume all 4 burritos.
Team members may choose any burrito or fajita burrito. Entrants may choose to include guacamole, sour cream or cheese or any combination of salsas however standard ingredients cannot be omitted or reduced in quantity.
Teams/individuals can enter an unlimited number of times.

To enter all you have to do is complete the entry form, hand it to a member of staff and order your burritos at the counter. Entry costs £15 and includes 4 burritos. Your entry will be timed by a Mission Burrito referee. Updates and winning times will be posted on Twitter @BurritoHQ and Facebook/BurritoHQ

Prieviouse Records

2010 Oxford’s “In the Mouth” 3 minutes and 59 seconds.

2011 Oxford’s “Big Bad Li and the Three Little Briggs” 5 minutes and 20 seconds.

2012 ???

Can your team set the 2012 record?

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Scooby Tries The Bit Spicy – 3 Chilli Phall Challenge Kit

Hot Juan — Wed, 09 May 2012 08:31:53 +0000

Bit Spicy 3 Chilli Phall

To many a Vindaloo is number one. To the more elite, it’s a Phall. But what if this is still not hot enough??? How about a 1 Chilli Phall? Or maybe a 2 Chili Phall? Well for some god forsaken reason the team at www.bitspicy.com decided to make a 3 Chilli Phall and make it a challenge. Well lets be honest none of us would be able to handle one of these every day of the week unless we had shares in Andrex. Hot Juan sent me this to try after I stupidly tried a extreme heat curry quite recently. So now he has given me an 11/10 heat level to try. Coming in a white envelope style packet with red writing on making this look calm and not hot in the slightest. It’s the second you open it and you get an awesome knock back of heat aroma pouring out of it. So to kick this off lets get into the kitchen.

To make the curry there are two main steps. The first being their secret sauce.

Ingredients: Onions, Garlic, Ginger, Water.

Nice and simple. Follow the basic instructions and within minutes you will have your secret sauce ready for the base of you curry. Once this is prepared to the given amounts you then take 300ml to come to the final step. The following and final step is again straight forward and is all noted in the pack. Heat up some oil, add the first pack of spices, add your meat or other filler to it, then add the second pack.

Now here is a very important tip for you all. When you add these spices, do so with your window open and if possible put a blooming mask on. The chilli and spices in these really do pack some vapour the second they hit the pan. It left me and some mates breathless and sneezing. It really is extremely evil. Give it a few minutes and this passes and you are left with a more fragrant curry dish ready to serve.

Here comes the tasting. This is extremely hot for a curry. Way way hotter than what I usually go for. Still good flavour which I was not expecting. I find the hotter some things are they have a trade off for flavour but this has escaped that. Even after the first mouthful my mouth and throat are on fire. Nose is running. And the heat is just increasing. I put in a second spoonful and for a brief few moments I get relief, or at least it feels like then. But yet again the heat swamps my mouth again and the heat intensifies. Mouthful after mouthful it gets hotter and hotter. What starts off as a good pace for eating this suddenly goes to a crawl. Man am I struggling. The sweat is pouring off me and my stomach is in agony, burbling away. After nearly 45 minutes of pure struggling I manage to get through this curry but find myself sitting with my head in my hands for another hour. Awesome curry taste but the heat has nearly killed me. I feel so rough.

Right, some time has passed now and the endorphins are kicking nicely. On a high but at the same time my stomach hurts and mouth is still on fire. I recommend this curry to anyway who thinks they can handle the heat. It truly is a challenge. And a challenge that I will not be getting involved in again. I just want to sleep now I feel exhausted and hot. Sweating like mad. I am over the moon in saying I beat it. But not without a fight.

To get your hands on this and see if you can handle the heat of the extreme 3 chilli phall, pop over to www.bitspicy.com and order on of these. Costing £15 which serves 4-6 people is pretty good for what you are getting. You could organise a mass chilli challenge with a group of mates if you dare. For the money you get the evil curry mix, an extra large T-shirt saying ‘I survived the 3 Chilli Phall Challenge’ and a certificate. Not sure why large only, bit rude for my medium frame

Lets see you chillheads go head to head with this.

Until next time guys, if it burns going in, it will burn coming out.

Flavour	*******~~~
Heat	***********
Packaging	*****~~~~~
Value	********~~ Inc. T-Shirt
Overall	*********~

Editors note: Sorry about the products image, slight camera problems, not picked up until after product has been used.

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Bit Spicy – Spring Offer 4 for 3

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