Monthly Archives: October 2013
Check it out! Patrick McGill and the Evil Seed Sauce Company put out a press release announcing their new Carolina Reaper Hot Sauce! If you recall, “It’s a Fiery World” reviewed Evil Seed’s signature sauce some time back (check archives for the review). So I am excited to post their release and look forward to a (small) sample of Carolina Reaper! Not that I’m wimpie or anything, but I’ve tasted Reaper Mash and other Reaper-based sauces, and my scorching body parts, fore and aft, have already told me that I will “Reap what I sow”!!!!! And that is because, yes, Ladies and Gentlemen, It is a Fiery World!
JACKSONVILLE , FL, October 24, 2013 – From the company that knows evil
sauces best comes the newest breed in super hot sauces: A nameless Carolina Reaper Hot Sauce, is the latest addition to the iconic line of The Evil Seed Sauce Company’s flavors. This much-anticipated and requested carolina reaper pepper-based sauce is the first of it’s kind, and adds a mango blueberry flavor to an array of foods, like hot wings, sandwiches, burgers, pasta, salad and meats.
Instantly singled out by the purple color with only a Grim Reaper as it’s label, the unnamed sauce consists of high-quality, all-natural ingredients, resulting in a classic hot sauce with the flavor that everyone will come to know and love. The sauce’s heat level averages out at 1.474 [Million] Scoville Heat Units (SHUs), 280 times hotter than a jalapeño pepper.
“We’ve only been producing pepper sauces for 2 years, so it’s very important that every sauce we add to the Evil Seed portfolio lives up to the high-quality standard set by our original, award winning Signature sauce,” said Patrick McGill, Co-owner of The Evil Seed Sauce Company. “So this year, after much development and consumer feedback, we’re proud to welcome this ultra hot fruit based Hot Sauce into our Family of Flavors.”
Contact the Evil Seed Sauce Company at http://www.evilseedsauces.com
Our collective Fiery World means a lot of things – usually, for me, it’s a fun tagline for my blog celebrating all things hot and spicy. But on a serious note, sometimes people live in a World filled with a Fiery challenge…an intense fight with great struggle and consequences. Such it is with Breast Cancer.
While I was in NOLA for the Chile Pepper Extravaganza recently, I spent some time with Michele and Tom Was, owners of Intensity Academy. I reviewed their Chai Sweet Chili sauce on Hot Sauce Daily early in 2012 and also re-posted here that May for a Mother’s Day special. To refresh your memory, the sauce is dedicated to Michele Northrup’s mom, Barbara, who lost her personal battle to cancer! On a personal note, I lost a sister-in-law to Breast Cancer, so it’s also very close to my heart, as well.
So, given that it’s one of my all time favorite sauces, and October is Breast Cancer awareness month, and Intensity Academy donates a portion of all sales of Chai Sweet Chili Sauce to Breast Cancer related charities, I’m running the review for a “third time’s the charm” to highlight a great opportunity to order a wonderful sauce, honor two wonderful women (and millions of others), and help fight the fight faced by so many. Please follow your heart, readers, and support the fight against Breast Cancer any way you can!
My original review of Chai Sweet Chili Sauce is re-posted below in Hot Sauce Daily’s style and format, where the review originally appeared in February, 2012.
Michele Northrup, who puts the Intense in Intensity Academy, told me I just had to try out her new sauce.
She proceeded to share that the sauce was dedicated to her mom, Barbara Northrup, who Michele lost not long ago. And even cooler still, Intensity Academy donates a portion of the profit from sales of their Chai Sweet Chili Sauce to cancer related charities. And then, later that night, this sauce won a Golden Chili in the Asian sauce category. And with that as our backdrop, let’s give Chai Sweet Chili a ride around the block and see what’s under the hood.
Ingredients: Organic brewed Chai Tea, Thai pepper puree, distilled vinegar, garlic, rice wine vinegar, tapioca starch and natural spices.
Texture/Appearance: – This is a medium thickness sauce with a nice, reddish hue that gives away its Thai Pepper pedigree. The texture is varied, believe it or not, due in large part to the pepper pieces and parts you get when you eat it. Now mind you, I’m eating spoonfuls of this sauce before and during my review, and the difference in texture wouldn’t really be noticed in regular application. Now, the fresh pepper flakes in your teeth might give your friends a feel for texture (not really….well, okay, one did make an ugly display between my teeth, but a quick water rinse nipped that little problem pepper in the bud!) The pepper puree and the tapioca starch give the sauce some body, which is useful when using it as a glaze for salmon, chicken, etc. And as you can see in the picture, the appearance of Chai Sweet Chili is attractive when mixed with the stir fried shrimp I cooked.
Taste/Flavor Straight Up: – While the first taste might lead you to believe that this is a normal asian style stir-fry sauce, the Chai tea quickly jumps up and says, Hey You!! You taste me!? That’s right! Chai Tea is in the house! Do we have a problem? I swear that’s what I heard! Okay… not really, but it could have been. However, the Chai tea did not come in as the upfront flavor. That distinction came from the sugar and spices, who won the footrace to be first flavor out the bottle. The cool part of this sauce and its hipster Chai Tea influence is that the tea is almost an afterthought flavor… a middle note surrounded by a chorus of flavor. But you can hear it, loud and clear, and it’s a clean note-fresh, unassuming, and amazingly bright. I tried this sauce on my home made stir-fried shrimp and veggies, and it tasted as good as the accompanying picture looks. I put it on fish, veggies, and started to drink it on the rocks, but then I remembered about the pepper flake in the teeth incident, and decided to back off of that idea. The Thai pepper influence, however, is apparent, but in a subdued, muted horn sort of way. You’d expect something a little different, which brings us to heat.
Heat Level: – Please don’t take this rating as a negative, because this sauce wasn’t designed to be hot. But on a 5 star scale, I can’t muster more than a level 2 in heat. And that’s what is kinda neat and unique about it. One of the major ingredients is Thai Pepper puree, and while it gives a fun little zing that hits your taste buds on a slight delay, it’s a muted zing. And no zang. And definitely no zowee! Go back to that muted horn thing. Here you have a huge horn section (work with me here- thai pepper is a major ingredient that equates to a large horn sec… oh never mind… you get the picture), and you’re expecting hot Thai Pepper notes that sound loud and bold like a good Chicago tune. But no – the heat is subtle, muted, and blended seamlessly into the other flavor profiles that I enjoyed so much.
Label/Graphics: – I liked the label, and loved the little write up on the side about Michele’s mother, Barbara. It is inspiring and pleasing, and I liked the pink background mixed with the grass and muted sun. The peacock on the label is a great representative for this sauce, and not just because it is a beautiful bird on a sauce honoring a beautiful lady. If you know anything about Peacocks, you know that they are loud and fearless and will get up in your face if you threaten them and scare the beejeezus out of you. They weren’t used to guard palaces for nothing, you know! I can’t help but think that this is Michele’s tongue in cheek trophy to her beautiful, protective, strong mom, Barbara.
Overall Impression: – This is an excellent asian style chili sauce. I would even call it fun. That’s partly why I infused some fun into my review. It just seemed to fit this sauce and Intensity Academy overall! If you know Michele Northrup and her husband Tom, you know that these folks have fun with their products. But they’re all business when it comes to flavor. This sauce can be serious on stir fry, casual on plain green beans, classy on fish, and always fun. While I don’t know for certain, I have to think that when Michele created this sauce, she was in the kitchen reminiscing about her mom, and thinking about how Barbara Northrup could be funny, serious, classy, not so classy (hard to be classy running after kids, wiping dirty noses, and cleaning bathrooms), and look as good in jeans as she did in sequins. I never met Michele’s mom, but that’s the image I get. How cool is that? And how cool to create something unique, fun, and amazingly tasty. Chai Sweet Chili is just that cool. Get you some. Enjoy. And if you’re blessed to still have your momma, call her up and tell her you love her.
About the company: Intensity Academy opened for business in 2007 in the Tampa, Florida area. According to their website, they have won multiple awards for their diverse line of sauces, including Scovies, Golden Chiles and Fiery Food awards. Check out their website at http://www.intensityacademy.com and be greeted by a school motif (the name is Intensity Academy, after all). Use the contact info on the website for questions that the site doesn’t answer.
I love stuffed peppers! Doesn’t matter what kind they are – bell, poblano, hatch, anaheim, liberty bell….wait, scratch that one- it’s cracked…….and of course, the lil’ ol Jalapeño! But stuffin’ and cookin’ those rascals can be a challenge if you don’t have a holder for them. And most holders are well, flawed! Holes too small, holes too big, no place to grab hold of the rack, feet too little to keep it stable on a grill or oven rack. Oh, for someone to make a better pepper placement thingy! (yea, I was lookin’ for a cool “P” word for tray or device, but alas, nothing!) Well, wait no more. I recently acquired THE perfect rack for my stuffed Jalapeños!
A fairly new company out of Texas, Jalapeno Jeaven (notice the play on Spanish with the whole “J” sounding like “H” for Heaven thing! I have to admit I was a bit slow on the uptake on that one!), has developed a better mousetrap, er…..rack, for stuffing peppers on the grill or in the oven. With units varying in size from the six pepper version you see here, to the monster 40 hole tailgate size, they’ve learned from the shortcomings of wannabe racks. I received their small version, which is perfect for a quick appetizer session at my jouse (get it? jouse? House? LOLOL I crack myself up sometimes!) and put it through the paces.
The racks are made from heavy duty stainless, have an easy to grip handle, and very stable feet, so it was very easy to use. The holes, while uniform, have air slots which served double duty – allowing a variety of pepper sizes and for good airflow around the pepper while cooking. I did find myself having to push the peppers into the holes so they didn’t lean, but it worked well. And while other racks prevent airflow up and around the pepper, my peppers cooked evenly up and down, and all around! And to quote good ol’ Ron Popeel, “But wait! There’s more!”, my kit came with the pepper coring tool! It made very quick work of coring the peppers! I was sad when they were all done! I was having too much fun and wanted to do more! The coring tool only adds $5.00 to the kit, well worth the little bit of extra money for the ease of use it brings to the table!
I’m trying to think of a negative or something I’d like to see changed, but honestly, I’m struggling to help make an almost perfect mousetrap any better! Maybe reassess the whole Jeaven thing for us slow on the uptake types who can’t get the play on words initially, but that’s about it. If you go to their website, there are videos, recipes, etc. to help you along with your pepper poppin journey! All the way around, great job!
So it’s a 4 1/2 Fiery World vote from this reviewer! If you like to stuff your Jalapeño’s, then seriously check out the Jalapeño Jeaven pepper rack. And remember, Ladies and Gentlemen – It’s a Fiery World!!!!
In this episode of Scott Roberts Web “Weekly Firecast”, check out my latest segment where I discuss my recent review of the Bic FlameDisk®. And also check out the Bloggers Roundtable Discussion! We had a lot of fun, even if FireHead Thomas pokes fun at me for name dropping!!!! Links are all below! Enjoy and remember, Ladies and Gentlemen, that “It’s a Fiery World!”
The Audio Weekly Firecast with Scott Roberts:
Weekly Firecast Podcast Episode #46 – Bloggers Roundtable Discussion
The grand tradition continues in our biggest fiery foods blogger round table chat yet! Joining Scott were Joe and Linda Levinson of The Hot Zone Online; Michael Hultquist of Chili Pepper Madness; freelance reviewer “Firehead” Thomas Gately, Ken Alexander of It’s a Fiery World; and Brian and Marilyn Meagher of Hot Sauce Daily. We discuss such topics as what we think is the most under-utilized pepper in sauces and cooking, the crossover between BBQ and hot sauces, and introducing an official annual chilehead holiday.
In his regular segment, Ken reviews the Bic FlameDisk®.
Links mentioned in the episode:
Click Above to Listen to This Episode Now!