January 2012

Top 10 UK Chilli Web Sites

This is our first Top 10 of 2012, and it is all change, a complete surprise was www.simpsonsseeds.co.uk comming in at #6, this is the first time they have even been near the top 10 as far as I can remember, Also after a long run at #1 www.hot-head.co.uk has dropped to #3, must be a sign that all that? Christmas? shopping is over again.

Another? amazing? move has been how fast www.dartmoorchillifarm.com has climbed back in to the Top 10 and almost to the #1 slot, following their request we have removed there other site from the list, but it would have been number #4 on the list otherwise.

And what can we say, we are please to be the #1 Chilli Web site in the UK for the first top 10 of 2012, I wonder how long we can keep the top spot.

Pos Site UK Rank World Rank Links
1 www.chilefoundry.co.uk
17,094
440,183
176
2 www.dartmoorchillifarm.com
17,931
666,503
129
3 www.hot-headz.com
19,533
401,052
129
4 www.southdevonchillifarm.co.uk
53,621
819624
154
5 www.scorchio.co.uk
59,013
800,508
108
6 www.simpsonsseeds.co.uk
113,627
3,123,430
61
7 www.mexgrocer.co.uk
135,144
1,524,248
107
8 www.chileseeds.co.uk
136,421
851,851
168
9 www.coolchile.co.uk
149,775
2,437,178
149
10 www.chillisgalore.co.uk
166,325
725,624
157

This is based on data from Alexa (data recorded on 29/01/12).
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Fire Foods Chilli Jam

Fire Foods Chilli Jam

My mother-in-law ate some of this experimentally and nearly melted, dubbing us “bloody mental” for having it in the fridge. Fire Foods’ Fire Jam is worth getting if only to scare old people.

It’s more of a jelly than a jam, with a thick, hard consistency. This is no bad thing; it spreads easily on toast, and thanks to its physical nature you can cover the surface of whatever it is you’re seeking to enheaten with a small amount. There are no lumps in it at all.

The jar reckons it’s great with toast, bagels, croissants, cheese and cold meat; I can’t argue with that. It’s 175ml for £3.50. Fire Jam’s really sweet, and the ingredients have been kept simple:

Ingredients: Apple, Sugar, Pectin, Chilli Extract and Cinnamon.

Jar kindly supplied by Fire Foods

My biggest problem with it is that it has a sense of artificiality. There’s a stringent note to its odour. It tastes mega-appley and it has a well above-average heat level, but I feel I’d be scoring higher if the freshness of the fruit had been replicated with chillis as opposed to extract. Nice lumps of pepper and a natural heat would have lifted the entire concept.

But. It’s tasty; we’ve eaten it all; and it greatly distressed my mother-in-law. All reasons to definitely give this a shot.

Flavour
(7/10)
Heat
(8/10)
Packaging
(6/10)
Value
(7/10)
Overall
(7/10)

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Josh Destructor (AKA ConalCochran ) has created what is best described as a tribute/homarge to Darth Naga, he has taken clips (With permission) from some of Darth’s videos, with some of Darth’s best facial expressions and personal sound effects.

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Chinthe Burmese Curry

Chinthe Burmese Curry

Dean from family firm Chinthe has sent us a recipe and video that show how quickly you can make a Byan Curry using their Burmese Curry Paste, as you will see from the video, this could not be simpler to make, and I have to say it tastes incredible.

Chinthe (pronounced chin-thay) was started in 1974 by Bertie and Barbara, who were Emigrants from Burma in the 60s, they began to make and sell Burmese condiments to supplement their grocery trade. News soon spread and the demand for Chinthe products grew. They are now into the third generation of the family producing Chinthe products with the same authentic recipes passed down from their Grandparents.

FYI – Chinthe is the name for the leogryph that guards the entrances of Pagodas and Temples in Burma.

Ingredients

2 tablespoons of Chinthe Burmese Curry Paste
500g of Pork
2 tablespoons of oil
1½ cups of water
2 large onions

Method

  1.  Slice your onion
  2.  Cube your pork into bite sized chunks
  3.  Heat (low – medium) the oil in a deep pan. Sauté your onions by adding them to the oil for 7 – 10 minutes until they become wilted and translucent.
  4.  Add the Chinthe Burmese Curry paste and stir well. Cook the spices off for 2-3 minutes
  5.  Add the Pork, season with salt as required and mix in well
  6.  Add the water, stir well and bring to the boil
  7.  Reduce heat to low simmer. Simmer for 20-30 mins

Serve with rice or noodles

This is Dean first video recipe, we hope to have more to follow.

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