Reading a recent post by kindred spirits Joel and Dana on Well Preserved inspired this chilli sauce. I’ve been wanting to use up the bulk of end-of-last-season’s-chillies in the freezer … more →
Kiwiswiss' Weblogcheevil wrote 1 month ago: I’ve received the honour of invited contributer to this blog. But since the invitation, I hav … more →
kiwiswiss wrote 2 months ago: Reading a recent post by kindred spirits Joel and Dana on Well Preserved inspired this chilli sauce … more →
frigginloon wrote 2 months ago: Did you know that there is a kebab stand in Bremen, Germany who’s chilli sauce is so hot the p … more →
holyshihtzu wrote 2 months ago: What is it with you people? That chilli sauce completely messed up my beautiful singing voice. My to … more →
kiwiswiss wrote 4 months ago: ** wear gloves when chopping chillies ** 250g large red chillies, chopped 3 cups sugar 3 ½ cups vine … more →
Alex wrote 4 months ago: Today after school I had lunch with Vania, Spanna and Julia at Nando’s at Melb Central, the on … more →
cjpinlondon wrote 6 months ago: What better way to begin a food blog, than with some food. Clearly I’m not offering food right … more →
s.a.s.h.a wrote 8 months ago: I have every intention of going back to cook my Yakisoba today but B and T lured me to eat a special … more →
Sangita Pawar wrote 11 months ago: Ingredients: Finely cut vegetables-mushrooms, cabbage, carrot.-1 cup Sweet corns- ¼ cup Chili sauce- … more →
aylwinleong wrote 11 months ago: I was looking up Wikipedia for the origin of chili sauce; no clue there. I remember having chili sau … more →
byjustine wrote 1 year ago: I guess as a cook I take it for granted that others know what I know, but of course, I’m wrong … more →
Lisa wrote 1 year ago: Some of you may have seen the Observer Food Monthly’s feature on the must-have store-cupboard … more →
sweetrosie wrote 1 year ago: I can’t really give the dish a definative name. It is like Chinese red cooked pork, and it is … more →
compfriend wrote 2 years ago: R: Last night K and I attempted to network at a works do. For once it was me that a little bit too d … more →