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Saturday 21 June 2014

Review - Blair's Q Heat Chipotle Slam

When the aromas were interesting and bringing back some memories of notes of the Original Death that I appreciated to use in the past, as a Chipotle lover I thought that it would be a good idea to splash my pork chops with it.
Wrong idea, it just ruined them.

Ingredients: Habanero, purified water, lime juice, carrots, white vinegar, red Jalapeno, Chipotle, fresh garlic, salt, tomato paste, cilantro, Cayenne, cane sugar, paprika, onion powder, spices, vitamin C.

The texture is smooth and can be poured easily like too much too late, and sticks on the food.

The flavours have been really disappointing and this is how reality can kill dreams.

Acidic, Acidic, Acidic,... The blend is like it took all the wrong sides of good ingredients, it's a mix of acidity from the vinegar, lime juice and tomato paste with its special bonus: bitterness!

The smokey flavour of the Chipotle is hidden by this acidic taste and by a kind of strong flavour like essential oils of herbs, overdose.

There's a bit of Habanero in it or on it at least, on the label, mostly a load of Cayenne hardly bringing a zing when you get a arg as if you were drinking pure lime juice pinching your nose.

Good thing about it?...Let's see...It contains some Vitamin C...but it's only used to keep the colour!!

Aromas: 4/10

Flavour: 2/10

Heat: 2/10

Verdict: A very disappointing sauce, it seemed like a gourmet sauce from its label and I was expecting pleasant flavours as its aromas could have suggested it.
When you have now such talented artisans who craft really tasty and REAL gourmet sauces, Chipotle Slam is a fake gourmet, it's clearly behind the wagon.
For a sauce with such a name, a possible definition could be that the chipotle smokey flavour has been slammed by the agressivity of the other ingredients.

Would I suggest this sauce to Chipotle lovers: No. / to friends: No.

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Tuesday 23 October 2012

Review - PuckerButt Pepper Company "Carolina Reaper Puree"

After having heard a lot about the famous Smokin'Ed Carolina Reaper pepper aka HP22B, I finally decided to get my hand on a bottle of The Reaper Puree in order to have my own idea about this pepper, as taste is a subjective matter and different people can find different flavours and aromas, it is just about different perceptions.
PuckerButt Pepper Company sells a range of different hot sauces (14 to date) and 1 Puree: The Reaper.
So I bought this bottle from Ed Currie's PuckerButt Pepper Company directly on their online store, and in something like 10 days later I received my small box, as well as some Carolina Reaper seeds but that is not today's subject.

The Reaper Puree was tasted by itself, and with some sauteed noodles.

Carolina Reaper peppers, vinegar

Aromas: 5/10
It's just peppers and vinegar so at this level it is a bit basic in terms of aromas. We can smell vinegar, but not a strong one, still bringing its acidic aroma and globally a same sour aroma remembering a tomato paste. Then we can feel definitely that we have here some very hot peppers, it is not aggressive but it is a common aroma from the superhots in the C. Chinense group, with a slight hint of floral notes, a "quiet force" sending you a subliminal message to not mess with it!

Consistency and Appearance: 6/10
The puree is of a red orangish colour with some pepper pulp particles and has a medium thick consistency, the whole mix could have been a bit more binded together, probably the proportion of vinegar should have been just a little bit lowered to get a better texture.
So you need to shake it well before you use it in order that the vinegar is well mixed with the pepper, as when the bottle rests in your fridge the vinegar always go back up to the top; so you get mostly vinegar if you don't shake it.
You need to dose as you can as it can run easily, a restrictor cap inserted on the opening would have been useful here.



Taste: 6/10
It is about the Carolina Reaper pepper and only the pepper, just some vinegar and that's all to make it a basic and versatile chili pepper product.
When tasting it by itself, we can briefly taste the vinegar while at the same time the heats kicks in directly.
Concerning the pepper flavours, at the beginning it has the same taste as a Bhut Jolokia then it quickly evolves and is followed by a taste of Trinidad peppers such as a 7 Pot coming to mind while analyzing the flavours.
The final tone is a little bit fruity but not exactly, something like the bitterness and a little hint of an unripe apricot.
Used as a condiment to set my sauteed noodles on fire, the puree got the job done without any doubt.


Heat: 10/10
As said just before, the heat attacks from the beginning, the tongue then the throat.
While the lips are tingling the heat increases suddenly and burst, but it does not last too long.
The Carolina Reaper is of course a superhot and extremely hot, but it may be the other side of the medal of having been promoted everywhere these last months as the new world hottest pepper, and because of it we may have been imagining being literally charred by a scorcher from hell, or as from its name torn by the reaper's blade.
The fact is that its heat level is not disapointing, we can not objectively say so as it is very very hot, but I could have been imagining a real nasty beast inside the bottle and evily expressing itself in one drop.

Label: 7/10
The Reaper's label is very nice with a shaded background of orange flames and some black on the sides where we can easily read the ingredient list, but even if we know it not stating that the peppers used are Carolina Reaper, and no details about the type of vinegar used (white, cider, rice,...?) especially as it is 1 on 2 ingredients used, neither its size (2 oz.) is written on the label (EDIT: it's written in very small font size at the bottom of the label)
Other interesting detail, there is a description saying that the ingredients used are 100% organic, which is a good point in terms of quality and purity of the product.
In the foreground and as from its name, we have the Reaper, a skeleton under the reaper's brown cloak holding a scythe with a pepper instead of its blade, it is funny and is a good idea but it is not innovative as this idea has already been used somewhere else...


Recommended Use:
The aim of a puree is to bring some heat to any dish needing some.
Where the heat level depends on the variety of pepper used to make the puree, here we know that we have in our hands a product made with some Carolina Reaper peppers, for this simple reason we know that we have a very high heat level and it will be needed to dose the amount needed carefully to not kill the dish, as the sentence says "too much pepper kills the pepper".
When it is just about the heat and with such a product you should go step by step, as the way to feel the heat is also a subjective matter and not the same for anybody, not the same for any chilehead.
As a puree having some vinegar inside, it's a versatile product and you can add it to any dish needing some heat, but accepting that a vinegary taste is added at the same time of course. Not bringing some exceptional flavours as it's a basic product, you can add it without fearing that it may change the whole flavour of your recipes.

Overall Impression:
Rating 3
The Reaper gets the job done and we can not ask more for a product of this kind, this is an extremely hot puree made to be a heat bringer.
Would I advise the purchase and use of this product: yes - Why: because if you are all for the heat and looking for a versatile extreme product then you will not be disappointed a single second!

You can find more informations about PuckerButt Pepper Company' and their products here:

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Friday 13 July 2012

Quick recipe: Aioli

The Aïoli is a kind of mayonnaise from southern France, whose name means it's made traditionally with garlic (ail) and oil (oli). Aïoli is the perfect match with any grilled seafood or cold as crab claws or shrimps, but also with any grilled meat, it's the tradition her for BBQ!

In this recipe I added some smoked Paprika to give it a light smokey flavour.

For this recipe you will need: - 1egg yolk - Dijon Mustard - salt & pepper (here 5 peppercorns blend) - 4 mashed garlic cloves - Lemon juice - Smoked Paprika - Rapeseed oil (some people use olive oil, but I find the taste is too strong for this recipe)


Put in a bowl all the ingredients except the rapeseed oil, and the lemon juice that you will keep for the end. Mix first all the ingredients with an electric mixer, than once everything is blended you will add a little bit of oil step by step keeping mixing everything. The aioli should grow slowly but nicely, don't add too much oil at the same time if can ruin your aioli and make it into a vinaigrette!

When you have the quantity made, finish it with a bit of lemon juice, mix everything than stop, it's done!

Once your aioli is made, put it in your fridge as during summer the temperatures are too high and it should be kept in a cold place if you don't intend to use it right now.


If your tea spoon can stay by itself in the middle of your bowl without moving, than it's a success!

Have fun, bon appétit.

Do not hesitate to ask any questions concerning this recipe at

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