Louis Cifer – review

louis-cifer

Louis Cifer …say that few times fast. What do you get? Lucifer :)

Louis Cifer is a real name and the ominous facade on the Danforth is fitting.

This brewpub is brought to us by the same owner of Stout. With Halloween around the corner and a chilly fall day what could be better?

louis-cifer-inside-upstairs

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Fire in the Kitchen – Spice Rub Review

This review was recently on hotsauceblog.com but I wanted to bring it a little closer to home as it’s from Ontario and such a great product that it deserves some attention for more local readers.

Fire In The Kitchen

photo taken from fireinthekitchen.ca

I had the privilege of meeting Mark and his products at the Toronto Spicy Food Festival. His booth was set up in prime territory so it was tough getting a word in but by the look on many people’s faces they were very pleased by what they had just sampled or bought so that alone said tonnes.

Fire in the Kitchen is refreshing venture on the spice market. He has succeeded in doing something many have not been able to. Creating a full flavour spice rub with less than half the salt of a typical rub.

Fire in the Kitchen has a whole suite of products that have many applications. They are all available for purchase on their website.

The rubs I focused on are the Big Angry’s 3 Alarm and the T’Bone’s Smoke Eater.

The first thing to mention is that the product lineup is very striking to the eye. Whether it is a standalone rub or in a packaged version. These definately have the right shelf appeal.

Big Angry’s 3 Alarm
Wow I was not expecting this. This was hot! Very hot! Not Naga chili flakes hot but hot enough to make me pause while eating and grab some kleenex. This was actually my second application for the seasoning. I tried it the night before sparingly in a cuban sandwich mixture but the flavour and heat got mixed up with everything so it was tough to discern. Applying this as the sole ingredient to some pork chops really let the flavour stand out.

What is amazing about both of these rubs is the texture. They incorporate both a coarse component as well as fine component which is almost like a talcum powder. So you get amazing adherence to the meat while still getting some of roughage of the spices. The flavours are immensely bold and perhaps I even added to much and could have cut back by half and still retained the same flavour profile.

T’Bone’s Smoke Eater
I wasn’t sure if this was to be smoky or not. Judging by the name it could have gone both ways. What it did remind me of was almost sour cream and onion flavouring but much bolder. There was no heat to this but that was the point. What you get is a very savoury lip smacking feeling that compels you to take another bite.

Still working my way through a few other Fire in the Kitchen products but what I have tried so far has been very impressive.

Make sure to visit Mark’s booth at the Gourmet Food and Wine Expo, Nov. 15-19, 2012.