When the word, “Tonguespank,” comes through on my subject line, I am immediately intrigued. Pair it with the phrase, “NEW LIQUOR & HEAT SPICE LINE” and I’ve come home.
Tonguespank Spice Company has come up with a table spice line that does exactly what its name promises. The Liquor and Heat blends take flavor to exciting depths, and can really transform a dish into something spectacularly spicy.
The spice is unique in that it is designed to be put on after cooking, so the diner can add as much or as little as their palate desires. Perfect for foods like grilled meats or vegetables; spice blends like Smoky Bourbon, Garlic Grappa, Citrus Rum, Wasabi Sake (I’m not quite that brave yet), and Scorpion Bourbon can really make things interesting.
So far I’ve tried the Smoky Bourbon on grilled steak and the Citrus Rum on some oven-roasted asparagus which are admittedly timid experiments when approached with serving suggestions like, “Sprinkle on eggs, pizza, baked potatoes, chili, steaks, burgers, pork chops, barbecue, ribs, etc.” I’m excited to expand my horizons a bit.
Check out Tonguespank.com for all they have to offer and online shopping info. It’s something a little different and may change your mind on oral corporal punishment.
I won’t judge.
©2014 Tracey Henry
Dishing From Others