Prototype Club Box 08

This is part of a series of posts covering the contents of each Prototype Club box dating back to November 2022. An overview of the thinking and circumstances around each prototype hot sauce.

NOODLE WAVING CONTEST

We love noodles. Like REALLY LOVE em. We eat far too many of them and I bet many of you do too. Hungry Oink on Insta makes a “miso ramen noodle broth” dry mix and we can’t get enough of it. So when we made some noods with it and splashed on our Miso Hot Sauce, we had an epiphany. What if we made a version of Miso Hot Sauce but incorporated her noodle broth into the sauce?

It took a few attempts to make sure one didn’t overpower the other. Particularly the saltiness of that broth mix wanted to dominate everything. We found our balance and presented to you, something those noodles thank you for. Go heavy with it, the heat isn’t too high and it’s packing plenty of umami joy.

Heat: 2/5

GHOST HUNTER

We embrace the crazy juice in this one. We collided Jaegermeister with ghost chillies and then we stood back. A little bit scared by what we’d concocted.

Then it was all about adding ginger. Loads of it. Completed the task with plenty of acidity and sweetness and it was done.

We felt it was time. Plenty of whisky, rum, beer and even buckfast makes it into hot sauces. We weren’t familiar with any other Jager sauce. So we bloody well made some ok?

And let’s face it, Jager isn’t for sensible people and neither is this sauce. That’s why there really was only one chilli for the job. Besides, we liked the idea of calling it ghost hunter.

We did reach out to Jaegermeister UK about this. We asked if they wanted to try it and to ask if they fancied doing an official collab but they completely ignored us. So we went direct to Jaegermeister in Germany. We did get an answer this time and one day we'll tell you what it was. Until then, enjoy this bottled chaos.

Heat: 4/5

NO SMOKE WITHOUT MUSTARD

We’re back at the mustards. This time we fermented our mustard seeds in a brine for a year.

Yes, a year.

And then we started throwing unexpected things at it to turn it into something magical. Ever had a chipotle mustard? Ever had a mustard made with kombucha? (Long term prototypers can say yes). Ever had a mustard with dill pickles in it?

That’s right, we got a bit carried away. We launched in a couple of jars of our homemade dill pickles That took us in a new direction and we didn’t look back.

Smash this feast in sandwiches and basically anything else involving bread. It’s got some heat but it’s also packing a lovely tang.

Heat: 2/5