Have you ever been to work, gone on a weekend away camping or business trip abroad and thought “I wish I could have taken some of my hot sauce or chilli powder with me?” but the bottle was too big for the liquid to be packed or taken on the plane?

Well John Konesky in the USA thinks there is a demand for it, and has designed a Sauceman’s Satchel, a little bag you can put on your belt if you wish, made of very durable material and holds three small vials which fit into mouded foam to ensure a safe journey for the contents, The vials are there for you to pre fill with the hot sauce or powder of your choice.

 

There are a million other uses for the Satchel, obviously not all hot sauce related.

But the guy needs your help, he has produced them but needs to expand the range, and to do that, he needs to be able to place bigger orders with the manaufacturer, so he has listed them on a site called Kickstarter, I suppose a bit like Dragons Den in that he is pitching for your money, and needs $10,000 by the 18th October to enable the expansion to go ahead.

You wont get a slice of the company, but if you do pledge an amount, the minimum is $1 dollar but at $10 plus, you get something back for your money, they have increasing levels of pleadge amount and what you would receive if you gave that particular amount.

The website explains it in greater detail but with 14 days left he needs some help.

Please note, this is something we have read about, we are not endorsing or connected with the product or website in any way.

If you fancy taking a look in more detail clink here for the Kickstarter website or here for his own site about the product

 

 

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In the year since I’ve been part of the reviewing team at the ChileFoundry, one of the names that has struck fear into my mouth with his potent products is Ged Fowler. Well known in chilli circles, Ged has brought us some cracking sauces such as Heart Throb and 15 minute burn so when I was sent a bottle of a new addition to the Chilli Pepper Company product range, I was keen to sample what creation he’d come up with this time.

The bottle certainly has an eye catching design, with a distinctive devil motif that appears on many of their range of new sauces. Removing the cap and inhaling I can detect the sweet aroma of roasted onions and peppers and hints of the sunflower oil too. The sauce is quite smooth looking with and is a rich carrot orange colour. There’s a slight glossy sheen from surface which I presume comes from the sunflower oil therein and I can also see some tiny flecks of black pepper and bits of garlic within it.

Ingredients: Onion, fresh chilli, vinegar, water, sunflower oil, garlic, herbs, salt

Bottle kindly supplied by The Chilli Pepper Company

It’s quite a thick sauce and flows out of the bottle quite slowly as I try to get some onto my spoon to sample it. The sauce tastes nice and is full of flavour with the onion and garlic flavours balancing nicely. What I find however that makes this sauce distinguishable is the freshness of the taste. It’s strange to get such a quality of taste from a bottled sauce, but I’m almost reminded of the freshness of a Gazpacho (the tomato based Italian vegetable soup) as I try it.

Obviously the chilli peppers & onions used don’t give this the core tomato taste of a Gazpacho but somehow Ged has managed to capture the refreshing qualities of a Gazpacho in a bottled chilli sauce. The labelling doesn’t indicate what chillies have been used in the creation of the sauce so it looks like Ged, in a Colonel Sanders like move, is keeping this secret blend of chilli peppers under wraps. Whatever it is though, it tastes great and is spoon licking good!

I could see this sauce making a perfect accompaniment to many a pasta, tapas or a stir fried prawn dishes.

Whilst for some this sauce this sauce may not deliver the heat they require (there only a low build of warmth to it), it’s definitely worth a try if you like your sauces simple but packed full of flavour.

Available from the Chilli Pepper Company website for £4 a 140ml bottle

Flavour
(8/10)
Heat
(2/10)
Packaging
(7/10)
Value (7/10)
Overall
(7/10)

 

 

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Stu over at Hot-Headz has made contact today to inform us of a cracking deal,  a very limited offer. He has taken delivery of 80 gallons ( yes gallons, not litres!) of Roadhouse BBQ Sauce, which was shipped in error.

The Sauce is top quality and maybe more suited to the trade as it has come in 1 Gallon plastic containers.

He is offering a bargain price to anyone wanting some (or all of it)

If its something you think you can use, restaurant, home, wherever then pop over to Hot-Headz.com and send Stu a message for prices and more details.

 

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It seems so long ago now but on the 8th September 2012; a Chilli farm in the wilds of the West Country was transformed with stalls, cooking and of course cider drinking! I am of course talking about the 4th Upton Cheyney Chilli Festival.

 This event has continued to grow each year it has been held, and for the first time I had the opportunity to throw the tent in the car, and leave normal life behind. The Chilli festival is as far as I know, the only one to actually be held on a Chilli Farm. Alex and Louise Duck plus the team that support them work very hard to make this increasingly successful festival happen.

 I arrived on the Friday and found the Farm (luckily I had visited the farm back in April) fairly easily. I checked in at the farm shop and was given directions to the camping field.

If you have never been to this area, you cannot fail to be impressed by the views especially those that greet you from the campsite. Once the tent was pitched, I ventured down to the farm to see what was going on and found myself at the village pub for a quick drink, well the sun was shining after all! A short walk back to the farm and I soon got involved helping with the setup of marquees and other things, obviously with cider in hand!

The evening saw the bar open for those early arrivals, and gave everyone an opportunity to relax, chat and put names to faces, from Facebook or Twitter conversations. There was a BBQ with burgers and hot dogs produced from meat reared on the main farm by Dave the farmer. Soon enough it was time to turn in ready for the day of the festival.

I awoke in my tent really cold having expected the sun to have been nicely warming it for me, as the forecast had predicted. I opened the tent to be greeted by fog so thick I couldn’t see the next tent! The farm shop was serving breakfasts but I had brought my own camping cooker, so after a nice bacon and egg roll I wandered down to the farm.

I arrived just in time to see the start of the 1st Upton Cheyney Chilli Cook Off at 10.00am. For those not familiar, this was something that started at the Reading Chilli Cook Off event earlier in the year and run by the one and only Jon Doody, each team had 4 hours to cook the very best Chilli they could to secure the prize of £250 and the honour of winning.

The festival opened at 12.00 and there was soon a queue forming at the entrance gate, just as the fog cleared to reveal a cloudless sky. This year, due to the increase in size Alex had changed the layouts etc but it still seemed to work really well. The traders were spread around the field including Mr Vikkis, Hot-Headz, Bath Pig Chorizo, Seaspring Seeds, Love Unlimited Ceramics, and Simpsons Seeds.

 There were inflatable bouncy things for the kids, Belly Dancers and even mud wrestling thanks to Inferno and 3G for the slightly older kids!

As the sun shone, this meant the bar was popular all day with a steady queue, something in common with festivals, and likewise with the ice cream van.

In no time at all, it was time for the judging of the Chilli Cook Off which was won by the Royal Q Pit Crew headed by Steve Heyes. Before this, wooden spoons were being “sold” to visitors for them to get tasters from each team after the judging, with the proceeds being donated to CLIC (Cancer & Leukaemia in Children)

There were reports of some people not being able to get samples due to the teams running out, from what I saw it was very busy and as some teams had dropped out, this meant less food to go round. Jon Doody is already busy organising future events to address this sort of issue and has just set up the UK Chilli Cook- off Association, details will follow soon, regardless, £421 was raised by this for the charity.

4.00pm saw the final event of the day, the Chilli eating competition, something no Chilli festival would be complete without. Back in the spring, In a moment of madness I had entered this, why, I don’t know, but suddenly there I was sat on the stage with the other victims, the likes of Leo “HomegrownUKchili” Scott, Jay “ChilliAlchemist” Webley, Darren “Dazza”Trent, Rob “House” House and many others, being introduced by our own Darth Naga.

There had been talk of beginning at a Habanero but luckily the Chillis started off a little milder, but very quickly we were up to Dorset Naga and Bhut Jolokia. I was ok until  “Jonny Bonnet” to my left, was sick! We moved on to a 7 Pot Burgundy, and this was my downfall along with a few others. My face, mouth, throat and stomach were on fire. The crowd were baying for more. This left 3 to eat the Trinidad Moruga Scorpion, soon “House” left the competition leaving “The Curri Monsta” and “ The Chilli Warrior”. After going another round, it was decided to make them joint winners. Well done to Al George and David Phillips. There are videos on YouTube if you wish to take a look!

So that was the main day programme done, the festival was not over. Everyone left and the site cleared up in readiness for the evening party, something which was strictly ticket only and had sold out months earlier. This was being held in the old Tithe Barn and bar just outside. We all returned to recount stories from the day’s goings on over a pint or two of cider, listening to live music and eating from the BBQ or the other food stalls set up.

In summary, this festival is unique in that it is set on a Chilli Farm and has a very laid back atmosphere to it, but is quite busy, Alex estimates that attendance for the whole day was around 4000 and both Louise & Alex were always seen rushing around working really hard to co-ordinate things.

This event is one to watch for next year, and is taking place on the 7th September 2013 ( it’s always the 2nd Saturday in September) so keep an eye on http://www.uptonchilli.co.uk/   for news early next year.

 

 

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